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Crockpot
Breakfast
casserole in the crock pot! Cooks while you sleep! Sounds perfect for a Sunday
morning and great for company!
Ingredients:
1 bag
26 oz. frozen
hash browns
Since Tim doesn't eat white potatoes, I peeled and
shredded about
8 red potatoes, but I'll be the first to tell you it's not as
tasty.
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
I've used the maple sausage, and I really liked.
This time I just used regular.
Salt and pepper
16 oz. bag shredded cheddar cheese
Directions:
Spray crock pot and evenly spread hash browns at
the bottom.
Crack 12 eggs in a large bowl.
Mix well (and slowly) using a whisk.
Add the milk.
Go ahead and sprinkle in the ground mustard. This
might sound like a weird
ingredient, but I've come to love (and use) this in
most of my recipes.
Add plenty of salt.......and lots of fresh pepper.
Mix well and set aside.
Cook the sausage on high heat, drain and set aside.
Add sausage on top of hash browns.
Is this enough cheese? Maybe? Probably. Throw the
whole big bag in there.
Mix it up well. Or good, depending on where you're
from.
Pour the egg mixture over everything in the crock
pot. Using a wood spoon, even everything out so it's spread evenly.
Turn the crock pot on low for 6-8 hours. If you
sleep more than that and lack the discipline to get up just to
turn off the
crock pot (like myself), feel free to make this the day before
and keep it on
warm all night. That works really well in our house. Now
go wash your face,
watch some E!, and get in bed. Go ahead and close your
eyes, and fall asleep.
Because when you wake up and walk into the kitchen, you'll see this...
Oh, my.
What do we have here?
A perfect recipe that reminds you that the day is
worth living, that's what.
Some fun variations of this recipe. Before cooking
(during prep) you can add:
chunks of sourdough bread
diced chiles
salsa
diced green onions
Serve hot with a glass of orange juice and a side
of toast.
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Cornish Hens With Cherry Sauce
Source:
Crockery Cookery by Mable Hoffman.
4 cornish game hens
6 oz. pkg. Stove Top cornbread stuffing
1 1/2
cups hot water
1/4 cup butter PLUS
2 tablespoons butter
3/4 cup red currant jelly
1/4 cup dried red cherries -- chopped coarse
2 teaspoons fresh lemon
juice
1/2
teaspoon salt
1/4 teaspoon ground allspice
Thaw hens if frozen. Place a rack in a slow cooker. In a
medium bowl, combine stuffing mix with
seasoning packet, water and 1/4 cup of the butter. Stuff
hens and place on rack in slow cooker. In a small
saucepan, combine jelly, cherries, remaining
1 tablespoons butter, lemon juice, salt and allspice. Cook
over low heat, stirring until jelly is melted., Reserve 2/3 cup sauce. Brush remaining sauce on hens in cooker. Cover and cook on low 6 to 7 hours. Serve whole or cut hens in half with kitchen shears. Spoon reserved sauce over hens at serving time.
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Crock
Pot Beef and Broccoli
Ingredients
1 pound boneless beef chuck roast,
sliced into
thin strips
1 cup beef consumme
½ cup soy sauce
⅓ cup brown
sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after
being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice
Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce,
brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the
crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce
is not thickening, try bringing your sauce to a boil on the stovetop with the
corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high
(the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.
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Crock-Pot Chicken Teriyaki
Ingredients
1 lbs chicken, diced
1 cup chicken broth
½ cup
teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced
Directions
1. Combine chicken broth, teriyaki sauce, brown
sugar and garlic cloves in large bowl.
2. Add chicken to sauce, and toss to combine.
3. Pour chicken mixture into crock-pot.
4. Cook on low 4-6 hours, or until chicken is
cooked through.
5. Serve over hot cooked rice and spoon extra sauce
if desired.
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10-Layer Slow Cooker Dish Source: (Fix-It and Forget-It Cookbook)
6
medium potatoes, thinly sliced
1 medium onion, thinly sliced
salt to taste
pepper to taste
15 oz. can corn
15 oz. can peas
1/4 cup water
1-1/2 lb. ground beef, browned
10-3/4 oz. can cream of mushroom soup
In
bottom of crockpot layer ingredients as follows:
Layer 1 - 1/4 of potatoes, 1/2 of onion, salt and pepper
Layer 2
- 1/2 can of corn
Layer 3 - 1/4 of potatoes
Layer 4 - 1/2 can of peas
Layer 5 - 1/4 of potatoes, 1/2 of
onion, salt and pepper
Layer 6 - remaining corn
Layer 7 - remaining potatoes
Layer 8 - remaining peas and water
Layer 9 - ground beef
Layer 10 - soup
Cover. Cook on high 4 hours
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Eggplant Casserole
Ingredients: - 1
large, peeled eggplant, cut into 8 slices
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 3
tablespoons butter
- salt and pepper
- 1
cup chopped onion
- 2 cloves garlic, minced
- 1
can (14.5 ounces) diced tomatoes, or 2 cups
- fresh diced peeled tomatoes
- 1/8 teaspoon leaf thyme
- 1/4 cup fresh chopped parsley
- 1/2 cup soft bread crumbs
- 1 cup shredded Mozzarella cheese
Preparation:Trim eggplant slices so they are uniform
in size; reserve trimmings and set aside. Place slices in oiled
shallow baking dish. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon
pepper. Broil eggplant for 5 minutes or until fork tender. Heat
the oil and butter in a skillet; add onion and garlic. Cook until onion is tender. Add tomatoes and chopped eggplant trimmings; cook until mixture is thick. Stir in thyme, parsley
and bread crumbs. Correct seasoning with more salt and pepper to taste.
Pile on the broiled eggplant and cover with cheese. Bake at 350° until cheese is melted.
Makes 6 servings.
Microwave Peanut Butter Fudge
from: cl-yyletha @ iVillage
12
oz. semisweet chocolate chips
12 oz. peanut butter 14 oz. sweetened condensed milk Makes
approximately 42 pieces
In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on HIGH for
3 minutes. Stir well.
Add milk and stir until well blended. Pour into 8x8 inch dish lined with waxed
paper. Chill.
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