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.

Patty Melts with Secret Sauce

 

Ingredients

For the patty melts:

• 1 lb.Ground beef
• 6 Slices rye bread
• ½ tsp.Onion powder
• ½ tsp.Garlic powder
• Salt and pepper to taste
• 6 Slices cheddar cheese
• 6 Sliced provolone cheese
• 6 Tbsp.Butter softened and unsalted

For the secret sauce:

• ¼ C.Mayonnaise
• 2 Tbsp.Chopped bacon pieces
• 3 Tbsp.Ketchup
• 1 tsp.Sugar
• 1 tsp.Relish

How To Make Patty Melts with Secret Sauce

1. Form the meat into 3 flattened patties with roughly the same shape as your bread slices.
2. Season the meat on both sides with the onion powder, garlic powder and salt and pepper to taste.
3. Cook the patties over medium high heat on the stove until cooked through. Remove from the pan.
4. While the meat is cooking, mix together the ingredients for the sauce until well incorporated.
5. Wipe the skillet used to cook the meat clean and reduce the heat to medium.
6. Butter one side of each piece of bread well.
7. Place three pieces of bread buttered side down in the skillet.
8. Top each slice of bread with 2 slices of provolone cheese, a meat patty and 2 slices of cheddar cheese.
9. Put a little bit of the sauce on the non-buttered side of the remaining slices of bread, and place them sauce side down on top of the patty melts in the skillet.
10. Flip the patty melts over once the provolone has melted and the one side of the bread is well toasted.
11. Toast the other side of the bread well, and then serve.

Big apple fritters

 Ingredients:

2-3 peeled apples 1 1/2 cups when diced
1 cup flour
1/4 cup sugar
1/4 tsp salt
1 1/2 tsp baking powder
1/3 cup milk
1 egg
2 TBS cinnamon sugar mixture 2 TBS sugar and 1 tsp cinnamon
Oil for frying the fritters

Instructions:

Combine the flour, sugar, salt and baking powder, and whisk until combined. In a small bowl whisk the milk and egg until combined, add into dry ingredients and mix until just incorporated.
Toss the apple chunks with the cinnamon & sugar and dump the mixture into the batter, stir just a bit to move apples around.
Heat oil to 370 degrees. Fry heaping spoonfuls (or use a cookie scoop) of the batter (being sure you get apples in each scoop)until golden brown (about 2-3 minutes),
If frying in a sealed fryer, shake basked around just a bit during frying to ensure even rotation of cooking. If cooking in an open frying pan/poy, flip fritters using a spatula or fork to ensure even cooking.
Once fritters are removed from the fryer, place them on a cooling rack with paper towels under to catch any drips. If rolling in cinnamon & sugar, do so as soon as you can handle the fritters. If sprinkling with powdered sugar or dipping them in a simple glaze, allow them to cool a bit more.
To make glaze simply combine 1 1/2 cups powdered sugar, a splash of vanilla and 1-1 1/2 TBS milk. Stir until smooth and drizzle over fritters or go ahead and dunk them in. If dunking them in, allow them to set for a few minutes and enjoy…they don’t really “keep” that way.
Fritters are best enjoyed soon after you make them while still warm. For best results fry in batches of 3 or four. I use a small cookie scoop to make dropping the batter into the oil nice.

Homemade Meatloaf Recipe

 Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy sauce that glazes the meatloaf and adds so much flavor!

Ingredients:

1 lb   ground beef

1/2 cup   breadcrumbs

1/2 cup milk

1 egg

1/2 onion, chopped

1 tsp salt

1/4 tsp black pepper

2 tbsp ketchup

Instructions:

Preheat oven to 350°F (175°C).

In a large bowl, mix together the ground beef, breadcrumbs, milk, egg, chopped onion, salt, and black pepper.

Transfer the mixture to a loaf pan, and shape it into a loaf.

Spread ketchup over the top of the meatloaf.

Bake for 1 hour, or until the internal temperature of the meatloaf reaches 160°F (71°C).

Let the meatloaf cool for a few minutes before slicing and serving

Cabbage Fat-Burning Soup

 Ingredients

5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix
1 (15 ounce) can cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth

Directions

Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Cheesy Hamburger Potato Casserole

 This cheesy, delicious Hamburger Potato Casserole recipe is an easy and yummy weeknight family dinner.  And you can make the entire dish in advance and simply reheat for an even easier time-saving dinner!

We have the best ground beef casserole your family will love! This cheesy ground beef casserole with potatoes has been an Easter side dish as well as a breakfast brunch item at our house. Try it and see what all the hype is about! 

Ingredients

• 1 pound crumbled ground beef 
• 1 yellow onion, diced 
•  3 to 4 pounds of potatoes, peeled and sliced 
•  8 ounces, or more Cheddar Cheese, shredded 
•  1 can Cheddar Cheese soup mix 
•  12 ounces evaporated milk, or whole milk 
•   ½ cup milk 
•   1 tsp salt 
•   ½ tsp pepper 

How To Make

1. Preheat the oven to 350*
2. Spray a 9×13 baking dish with a non stick cooking spray
3. In a large skillet, add the onion and ground beef and cook until the meat is done
4. Slice the potatoes to about ¼” slices
5. Add one layer of potatoes to the bottom of the baking pan
6. Sprinkle with salt and pepper
7. Top with approximately ⅓ of the meat mixture and spread evenly over the potatoes
8. Sprinkle with ⅓ of the shredded cheese
9. Repeat this two more times in layers
10. The last layer should be the remaining cheese
11. In a bowl, combine the Cheddar cheese soup mix, the milk and the evaporated milk, with optional salt and pepper if desired
12. Pour the soup mix over the top of the potatoes and beef mixture
13. Cover the baking pan tightly with aluminum foil and place in the oven
14. Bake for one hour
15. Remove the foil and bake for an additional 15 minutes to get a golden topping on the cheese.
16. If the potatoes are thicker, you will need to bake the dish longer

Enjoy

GREAT NORTHERN BEANS IN THE CROCKPOT

This Great Northern Beans in the Crockpot recipe brings the best northern flavors to your table. Do not stop trying it.

INGREDIENTS

• ⅓ cup Brown Sugar
• 1 Onion (Chopped)
• 1 ½ lb. Smoked Ham Hocks
• 1 lb. Great Northern Beans
• Salt and pepper to taste

INSTRUCTIONS

1. Pour the beans into the bottom of the Crockpot.
2. Add the onion, ham hocks and brown sugar on top.
3. Cover the beans in about 2 inches of water.
4. Cook on high for 2 hours.
5. Reduce the heat to low and cook for an additional 4-5 hours.
6. Remove the ham hocks from the crockpot. Shred off the meat, and return the ham meat to the crockpot with the beans. Stir and serve with salt and pepper to taste.
7. Enjoy!

 

Homemade German Chocolate Cake

Ingredients

For the  chocolate cake

• 2 cups granulated sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup oil (vegetable or canola oil)
• 2 teaspoons vanilla extract
• 1 cup boiling water

For Coconut and Pecan Frosting

• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter
• 3 large egg yolks
• 3/4 cup evaporated milk
• 1 Tablespoon vanilla extract
• 1 cup chopped pecans
• 1 cup shredded sweetened coconut

For the Chocolate Frosting

• 1/2 cup butter
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup evaporated milk
• 1 teaspoon vanilla extract

How To Make Homemade German Chocolate Cake

Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.

For The Cake:

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.

Bake for 25 – 35 minutes (depending on your cake pan size. The 9” pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.

For the German Chocolate Frosting:

In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.

Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.

For the Chocolate Buttercream Frosting:

Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.

Cake Assembly:

Place one of the cake rounds on your serving stand or plate.

Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake.

Stack the second cake round on top. Smooth chocolate frosting over the entire cake.

Spoon remaining coconut frosting on top of the cake. 

Caramel Glaze Cake Recipe

 

Ingredients

For the Cake:

• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk

For the Caramel Glaze:

• 1/2 cup unsalted butter
• 1/2 cup brown sugar, packed
• 2 tbsp heavy cream or milk
• 1/2 tsp vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan.
2. Make the Cake Batter:

• In a large bowl, cream together the sugar and butter until light and fluffy.
• Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Mix until just combined.

1. Bake:

• Pour the batter into the prepared pan and spread evenly.
• Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool slightly in the pan.

1. Prepare the Caramel Glaze:

• In a small saucepan, melt the butter over medium heat.
• Stir in the brown sugar and heavy cream. Bring the mixture to a boil, then reduce heat and simmer for 2 minutes, stirring constantly.
• Remove from heat and stir in the vanilla extract.

1. Glaze the Cake:

• Pour the warm caramel glaze over the slightly cooled cake, spreading it evenly.
• Let the cake sit for a few minutes to absorb the glaze.

1. Serve:

• Slice and serve warm or at room temperature. Enjoy!
• This cake is simple yet incredibly satisfying, with a rich caramel flavor that permeates each bite. Perfect with a cup of tea or coffee! Let me know if you’d like any variations on this recipe.