We have some things happening right now so I won't be able to post for a little while...Just wanted to wish everyone a Happy Thanksgiving! Hope everyone is safe in their travels and gets to spend the holidays with loved ones!
Use your imagination when making this recipe. Try Canadian bacon instead of ham. Use Havarti or Swiss cheese instead of Cheddar. Add some minced jalapeno peppers if you like hot foods. Then enjoy! Prep Time: 25 minutes
Cook Time: 9 hours Total Time: 9 hours, 25 minutes
Ingredients: •32 oz. bag frozen hash brown potatoes •1 lb. cooked ham, cubed •1 onion, chopped •1 green bell pepper, chopped •1 Tbsp. olive oil •1-1/2 cups shredded Cheddar cheese •12 eggs •1 cup whole milk •1/2 tsp. salt •1/2 tsp. pepper Preparation: Spray inside of slow cooker with nonstick cooking spray. In small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the ham, onion, green pepper and cheese. Repeat layers, ending with the cheese. In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 8-10 hours, until casserole is set and eggs are thoroughly cooked. Serves 12
If you have a new hotter cooking crockpot, you'll need to check this after 6 hours. It will probably be done after 7 hours. The eggs should reach a temperature of 160 degrees F.
We had these for dinner last night...Huge hit! Thanks Allyson!
2 cups All Purpose Flour 1 TBS. Baking Powder 2 tsp. sugar 1/4 tsp. salt 1 cup milk 1 c. shredded cheese 3/4 c. melted margarine or UNSALTED butter 1 tsp. garlic salt
Preheat oven to 450. Combine flour, baking powder, sugar and salt. Stir in milk and 1/2 c. butter just until moistened and add cheese. Drop by tablespoon on GREASED cookie sheet. Meanwhile, add garlic salt to remaining butter. Bake biscuits 6 minutes, remove and brush with remaining garlic butter. (Make sure to stir your garlic butter before you brush the biscuits so the garlic salt gets distributed evenly). Cook another 5-6 minutes or until edges are crispy. If you have any left over garlic butter, drizzle when done.
These paired really well with our spaghetti last night. I actually prefer these over Red Lobster's cheddar bay biscuits...Super easy and super delicious! Enjoy!
Last night after work I came home to a house smelling like heaven...biscuits, bacon...Chef Johnson made another appearance and made me the best dinner ever! Bacon, egg and cheese biscuits! He knows they are my fav. When I was prego with Gracie, we made them weekly! I feel sooo blessed to have such a wonderful chef living right under my roof! I just hope I get another appearance soon! Love you Luke:)
We usually open a can of Manwich at our house, but I have never been a big fan of it and was so excited when I got this recipe! Luke and Gracie both loved it and I will never be wasting money on Manwich again! Oh and we didn't add the green pepper since Luke wouldn't touch it if I did lol. Delicious, super easy and most people have this stuff already in their house. We did this right before Halloween..so I thought it would be cute to cute the cheese slice out like a pumpkin..very festive! Enjoy!
* 1 pound lean ground beef * 1/4 cup chopped onion * 1/4 cup chopped green bell pepper * 1/2 teaspoon garlic powder * 1 teaspoon prepared yellow mustard * 3/4 cup ketchup * 3 teaspoons brown sugar * salt to taste * ground black pepper to taste
1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. 2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
It has been one of those crazy weeks where I feel like I haven't had time to even breathe! I hope this finds everyone happy and healthy and enjoying this beautiful weather we have at the moment because I am sure it won't last!
Today's recipe is from my cute friend Adrienne...we have made this one about 10 times now and it so easy and a wonderful comfort food!
2 lbs of stew meat 4 cans cream of mushroom 1 envelope Lipton Onion Soup tub of sour cream noodles Crock pot liner
Throw a crock pot liner in your crock pot, toss in the meat, mix the cream of mushroom and lipton soup and mix with the stew meat, set on low for about 8 hours. About a half hour before it is done, turn off and stir in a tub of sour cream. Let it thicken and serve over noodles! Enjoy!
I have had such a great response on recipes so I will start posting them! I hope they help some of you prepare easy, delicious dinners! This one is brought to you by: Rebecca Black Hyer! Thanks Becca!
Individual Chicken Pot Pies
1 8 oz. bag frozen mixed vegetables
2 refrigerated piecrusts
1 can cream of chicken soup
½ c. milk
2 c. chopped cooked chicken or turkey
½ tsp. garlic salt
½ tsp. black pepper
½ c. grated cheddar cheese
Preheat oven to 375°. Defrost the vegetables in the microwave about 3 min. Cut 2 piecrusts into quarters, to yield 8 pieces. Coat the inside of 4 small pans or glass dishes with cooking spray. Line the bottom of each with a quarter of crust, molding it with your fingers to fit. In a large bowl, stir together the soup & milk; add remaining ingredients. Spoon about 2/3 c. of the mixture into each pan or ramekin. Top each with a piecrust quarter. Pinch the edges together and cut vents in the top. Place on a baking sheet and bake for 35-45 min. or until golden brown.
I am finally a stay at home Mom. Luke and I have been married 12 years now and we were blessed with little Gracie on July 22, 2007. My dream has always been to stay at home and raise my little Gracie and now I can. I love our dogs Sadie, Dusty, Millie, Daisy and Peanut. They are so much fun. Luke is working at Vulcraft as a lead rigger and is a great Dad. I feel like I am the luckiest woman in the world!