Sausage, Egg and Cream Cheese Hashbrown Casserole

 Sausage & Cream Cheese Hash Brown Breakfast Casserole – All of my favorite breakfast foods in one easy casserole! Hash browns, sausage, cream cheese, cheddar cheese, eggs, milk, garlic, onion, salt, and pepper. Can make ahead of time and refrigerate or freeze for later. Can split between two pans and bake one and freeze one for later. This breakfast casserole is great for breakfast, lunch, great for brunch, potlucks, tailgating, and any upcoming holiday breakfasts! SO GOOD!

Ingredients:

8 Large eggs

2 C. Milk

2 lb. Breakfast sausage ground

32 oz. Frozen shredded hash brown potatoes

16 oz. Cream cheese softened

¼ tsp. Garlic powder

¼ tsp. Onion powder

2 C. Shredded cheese

Salt and pepper to taste

Instructions:

Preheat the oven to 350 degrees.

Saute the sausage over medium-high heat until completely browned. Drain any excess grease.

Add the sausage to a bowl, and combine with the cream cheese.

Place the hashbrowns into the skillet that you cooked the sausage in, and saute until lightly browned.

Layer the hashbrowns in the bottom of a well greased 9×13 baking dish.

Top the hashbrowns with the meat mixture.

Sprinkle the cheese over the meat.

In a bowl, whisk together the eggs, milk, and seasonings until well combined.

Pour the egg mixture over the cheese in the casserole dish.

Bake for 40-50 minutes until cooked through completely.

Enjoy.

Old School Spaghetti

 And I weigh my words! Each family has their own recipe for spaghetti sauce, which they keep in the strictest confidence. I took it from my mother, and she took it herself from her sister-in-law who definitely took it somewhere else…Don’t omit any ingredient, it’s this combination that makes it taste so good.

Ingredients:

454 grams rotini (elbow or spaghetti can be substituted)

1/2 teaspoon kosher salt

2 tablespoons of butter

2 tablespoons olive oil

1 tbsp garlic (minced from the jar)

1 medium green bell pepper

1 medium onion (white or yellow)

227 grams mushrooms, sliced

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

A bowl with a capacity of

1/2 liter containing 3/4 liter containing grated cheese (Mozzarella, Italian Blend or Cheddar)

A cup with a capacity of 60 ml containing sour cream

A bowl with a capacity of

794 grams of red pasta sauce

A bowl with a capacity of1/2 liter containing 3/4 liter containing grated cheese (Mozzarella, Italian Blend or Cheddar)

Preparation:

Using a hand blender or immersion blender, blend 3 ingredients until blended.

Bring water to a boil, add salt and pasta and cook according to instructions.

Use 2 cups butter and grease a 9 x 12 pan.

Dice the green pepper and onion.

Slice the mushrooms.

Heat 2 cups garlic oil and sauté peppers, onions and mushrooms over medium heat for 3-4 minutes.

Drain pasta and set aside.

Add chopped and crumbled sirloin. Add salt and pepper, dividing the beef into small bites. Continue cooking until beef is no longer pink, drain off excess fat.

Add the jar of pasta sauce and reheat.

While the meat sauce cooks, add the softened cream cheese, sour cream and cottage cheese to a medium mixing bowl.

Using hand mixer , blend 3 ingredients until well mixed.

Layer 1/2 dough in a baking dish, add cheese mixture and smooth evenly over pasta.

Add the rest of the pasta, followed by the red meat sauce.

Cover the dish with foil and bake for 20 minutes (I spray the oil on my foil so it doesn’t stick).

Removing foil and adding grated cheese on top.

Return to the oven for 10-15 minutes until the cheese is melted.

Rest for 5 minutes before serving.

Enjoy!

HUGE POT of Chilli At Home

 Ingredients:

1 pound ground beef (or turkey/chicken for variation)
2 cans of beans (pinto, black, kidney, or white beans, your choice!)
2 tablespoons olive oil
1 cup chopped bell peppers (vary colors for a vibrant presentation)
1/2 cup chopped onions (diced finely for those who prefer milder taste)
2 jalapeno peppers, finely chopped (adjust amount based on desired heat level)
2 cans (28 ounces each) crushed tomatoes
2 tablespoons chili powder
1 tablespoon cumin powder
1 tablespoon fresh cilantro, chopped
Hot sauce, to taste
Salt and pepper, to taste

Step by Step:

In a large Dutch oven or saucepan, heat olive oil over medium-high heat. Add the ground beef and cook until it’s no longer pink. If using turkey or chicken, ensure it’s fully cooked through as well. Drain any excess grease from the pot.
Stir in the chopped bell peppers, onions, and jalapenos. Cook the vegetables on low heat until they soften and become tender, releasing their enticing aromas.
Now, it’s time to introduce the star ingredients that will infuse the chili with rich flavors. Add the canned beans, crushed tomatoes, chili powder, cumin powder, and the fresh cilantro into the pot. Stir well to ensure all the ingredients are thoroughly mixed.
Allow the chili to simmer on low heat, stirring occasionally. This slow cooking process allows the flavors to meld together beautifully and creates a hearty, thick texture. If the chili becomes too thick, add a little water to achieve the desired consistency.
Season with salt and pepper to taste, and for those craving an extra kick, serve with hot sauce on the side.

Ham and Beans

 This  ham and beans recipe was created by my mom, and I really enjoyed it as a child. As an adult, my taste changed just a bit, so I modified her recipe to kick it up a bit. It is fabulous even though the ingredients list is quite short! This is a must-make with leftover ham and everyone agrees it’s absolutely delicious.

Ingredients:

1 lb package dried northern beans

ham bone, hocks, shanks or diced ham (about 1 pound)

2 tsp onion powder

6 cups water

salt & pepper to taste

Instructions:

Rinse and sort the beans for any pebbles.

Add the the rinsed beans, onion powder, salt, pepper, and ham to the crock pot.

Add water.

Cover and cook on low about 8 hours, until beans are tender.

Remove ham bone, shanks or hocks and pull off the meat.

Add meat to the crock pot and mix.

Serve with cornbread.

Enjoy!

OVEN FRIED POTATOES & ONIONS

 These oven-fried potatoes are the perfect addition to any meal. They’re great with chicken or steak. Add your favorite veggie side dish and round up your dinner with a dessert, such as a pie topped with ice cream, for a filling and satisfying feast.

Ingredients

• 5 pounds red potatoes, thinly sliced or cubes
• 1 onion, finely chopped
• 6 slices bacon, chopped
• ½ cup butter, diced
• Salt and pepper to taste

How To Make Oven Fried Potatoes And Onions

Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13 inch casserole dish.

Place potatoes in an even layer in greased dish. Sprinkle onion and bacon over potatoes, then dot with butter. Cover dish with foil.

Bake in preheated oven for 45 minutes. Remove foil and stir potatoes. Turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy. You may need to stir every minute or so to achieve even browning. Serve immediately.

Salisbury Steak with Onion Gravy

 INGREDIENTS:

• 1 pound ground beef
• ⅓ cup bread crumbs
• 2 teaspoons ketchup
• 1 teaspoon mustard
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder – optional, use if not doing onion in gravy
  Gravy:
• 1 onion – small
• 1 teaspoon oil
• 2 cups beef broth
• 4 tablespoons flour
• 1 teaspoon ketchup
• ½ teaspoons Worcestershire sauce
  

• DIRECTIONS:

1. If you want caramelized onions in your gravy, start by thin slicing a small onion. Cook with 1 teaspoon oil over medium-high heat until nicely brown. About 7-8 minutes. Set aside in a bowl.
2. Mix 1 pound ground beef with ⅓ cup bread crumbs, 2 teaspoons ketchup,1 teaspoon mustard and Worcestershire sauce, and ½ teaspoon garlic powder. If not doing the onions, then add ½ teaspoon onion powder.
3. Divide one pound of hamburger mixture into 3-4 equal portions. A quarter-size indent in the middle will help prevent puffing up of the patties and make cooking evener.
4. Place steak patties in a large frying pan with a teaspoon of oil over medium-high heat. Flip about every 5-6 minutes until an internal temperature of about 165°. About 15-20 minutes depending on the thickness, the pan, and your burners.
5. Whisk 4 tablespoons flour with 1 cup beef broth. Remove the Salisbury steak to a plate and lightly tent.
   Pour out most of the liquid, leaving about 3-4 tablespoons of liquid. Allow the pan to cool some. Add 1 cup beef broth and bring to a light boil over medium heat.
6. Slowly add the flour-broth mixture while continuing to whisk. Add 1 teaspoon ketchup and ½ teaspoon Worcestershire sauce. Add salt to taste.
7. Whisk until nicely thickened, a few minutes. If using, add caramelized onions to the gravy and mix well.
8. Add steak back into the mixture, simmer a few minutes. Serve with mashed potatoes or as you wish

Chicken Bubble Biscuit Bake Casserole

 A delicious easy to make  Casserole this scrumptious Chicken Bubble Biscuit Bake is loaded with tender juicy chicken in a  creamy ranch and bacon filling, topped with refrigerator biscuits and golden crispy cheese!

I took to Instagram and asked y’all what recipe you wanted me to post next. This Chicken Bubble Biscuit Bake was the overwhelming favorite! Y’all have the best taste. That’s why you’re my friends! 

They wanted the wonderful Chicken pocket dinner made with store bought crescent dough stuffedwith chicken filling and baked. It’s a great recipe, but not super practical for a camping situation.

Ingredients

• 3 cups cooked chopped chicken, or canned chicken
• 2 cans cream of chicken soup
• 1 1/2 cups sour cream
• 1 cup grated cheese
• 2 Tablespoons Ranch dressing mix
• 1/4 cup cooked, chopped bacon
• 1 (12 oz) can refrigerator Grands Jr Biscuits
• 1 additional cup grated chesse for top of casserole

How To Make Chicken Bubble Biscuit Bake Casserole

1. Preheat oven to 350°. Lightly spray a 9 x 13-inch pan with cooking spray. Set aside.
2. Combine chicken, soup, sour cream, 1 cup grated cheese, Ranch dressing mix, and bacon. **Cut each biscuit into 4 pieces. Toss with chicken mixture.
3. Pour chicken mixture into prepared pan. Top with remaining cup of grated cheese.Bake for 25-35 minutes, until bubbly and biscuits are golden brown.

** Please note if you do not like biscuits that are “doughy” like a dumpling then place the chicken mixture on the bottom of the dish and top it off with the biscuits!

Notes

You can use canned chicken in this recipe and you can also make your own homemade biscuits if trying to keep this a pantry recipe.