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Crock-Pot Overnight Breakfast

Crock-Pot Breakfast

When was the last time you woke up and breakfast was already ready? Our friend Jeannie called one morning during Crock-Tober and asked if I had ever tried a breakfast bake in the crock-pot. I had not. She passed this along and I had to try it. I did swap out a couple things (since I don’t like pieces of onions) and I think it’s so so good! Try it soon so you can wake up to this amazing smell and have breakfast already done!

 

Ingredients

  • 2 lbs frozen hash browns (I used cubed)
  • 1 lb breakfast sausage , browned and drained
  • 3 cups shredded cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 large eggs
  • 1/4 cup milk
  • 1 teaspoon Lawry’s (divided)
  • 1/2 teaspoon onion powder

 

Instructions

  1. Lightly grease large slow cooker with no-stick spray. Layer 1/3 of the hash-browns on the bottom, then lightly sprinkle with salt and pepper. Top with 1/3 of the cooked sausage, then 1 cup of cheese. Repeat layers twice ending with the cheese.
  2. In a medium bowl, whisk together the eggs, milk, Lawry’s and onion powder. Pour over the layers in the slow cooker. Cook on low for 6 to 8 hours or high for 3-4 hours.
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Frozen Fruit Cup

This is a GREAT side dish to the Christmas Breakfast Casserole. Make as individual servings. It is really refreshing and festive!

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2 cans (20 oz) crushed pineapple, un-drained

2 packages (10 oz) frozen sweetened sliced strawberries, thawed

1 large can frozen orange juice concentrate, thawed

1 small can lemonade concentrate, thawed

6 medium firm bananas, sliced

Sprite or Bubbly

 

In a large bowl, combine all ingredients (add different fruits of your choice if you’d like!) Pour into individual plastic beverage glasses. Freeze until solid. When ready to serve, thaw for 30-45 minutes before serving. Top with a few splashes of lemon-lime soda or ginger-ale. (or bubbly Moscato!)

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Christmas Breakfast Casserole

Breakfast Casserole

Our family’s FAVORITE Christmas breakfast! We pair it with a delicious frozen fruit cup (topped with 7up or Champagne!). Recipe coming soon!

 

2.5 cups seasoned croutons

3 cups grated cheddar cheese

2 lbs. sausage (fried, drained, crumbled)

4 eggs

half tsp. dry mustard

3 cups milk (divided)

1 can mushroom soup

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Spray 9×13 pan. Spread croutons on bottom of pan. Top with cheese and sausage. Beat eggs, mustard and 2.5 cups milk together. Pour over sausage. Mix 1 can mushroom soup with 1/2 cup milk. Pour over egg mixture. Bake at 300 for 1.5 hours.

 

 

Nuts and Bolts

 

chexmix

 

This the home-made version of what you might think of as “Chex Mix”. This is so much better and extremely addicting! It makes a bunch. So feel free to give away!

 

1/2 box of the following cereals

Rice Chex

Wheat Chex

Corn Chex

Cheerios

2 cups stick pretzels

1 lb mixed nuts

1 lb dry roasted peanuts

 

1 stick butter

1 cup of oil

3 Tbls Worcestershire sauce

1 tsp garlic power

a couple of dashes of hot sauce

 

 

Mix dry ingredients all together in large bowl.

Melt butter and add oil, Worcestershire sauce, garlic power and hot sauce to it.

Pour wet mixture over cereal/nut mixture; put in large roasting pan and bake in a 200 degree over for 2 hours.  Stir well every 15 minutes or so to insure that all dry ingredients get coated with oil mixture.  Enjoy!

Cranberry Hootycreek Cookies

HootyCreeks

A few years ago, all the girls in our family got together for what we call “sisters weekend”. We decided to put these jars together to give as Christmas presents! I had never heard of a cookie called “Hootycreek” but it’s fantastic! The cranberry makes it taste (and look) so Christmassy! And these jars make great teacher or pastor or BFF gifts! This first part is the actual recipe to make the cookies. The second section below is how you make the jars and what the card you attach to them should say! Enjoy!

INGREDIENTS

  • 1cups flour
  • tsp baking soda
  • tsp salt
  • 1 tsp cinnamon
  • cup softened butter
  • 2cup brown sugar
  • 2cup white sugar
  • 2 eggs
  • tsps vanilla
  • cup rolled oats
  • cup dried cranberries
  • cup white chocolate chips
  • cup chopped nuts

DIRECTIONS

  1. Combine flour, baking soda, salt and cinnamon.
  2. Cream butter, then add sugars, eggs & vanilla.
  3. Mix in flour mixture & oats, then cranberries, chips & nuts.
  4. Drop by spoonfuls on greased cookie sheet.
  5. Bake at 350 for 8-10 min.
  6. Makes 3 doz. Cookies

HootyDough

 

JAR COOKIES

1 1/8 cups flour

½ cup rolled oats

½ tsp baking soda

½ tsp salt

½ tsp cinnamon

1/3 cup packed brown sugar

1/3 cup white sugar

½ cup dried cranberries

½ cup white chocolate chips

½ cup chopped pecans

 

Layer the ingredients in a 1 quart jar as listed

 

Attach a tag with the following instructions: Cranberry Hootycreeks

  1. Preheat oven to 350
  2. Grease a cookie sheet
  3. In a medium bowl, beat together ½ cup soft butter, 1 egg and 1 tsp vanilla
  4. Add the entire jar of ingredients and mix together by hand until well blended
  5. Drop by spoonfuls onto baking sheets
  6. Bake for 8 to 10 minutes, or until edges start to brown
  7. Cool on wire rack

Homemade Cinnamon Almonds

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The other day I was in the mall and I smelled such a wonderful smell, I had to find it! The cinnamon and sugar in the air was almost too much to take.  It was the cinnamon nut vendor! You know how those smell, right? Then I saw the price. Worth it, yes…but pricey. So I started digging for a way to make them at home. I found one! And you do it in the CROCK POT! I made them…and I think I could sell them if I set up a cart with NO PROBLEM. I won’t do that, but I WILL give them away for GREAT little Christmas gifts!

 

1 1/2 cup white sugar

1 1/2 cup brown sugar

3 Tbsp. cinnamon

1/4 tsp. salt

1/2 tsp all spice

1 egg white

2 tsp. vanilla

3 1/2 cups almonds

1/3 cup water

 

In a medium bowl, mix sugars, cinnamon, salt and all spice. Set aside.

In a larger bowl, whisk egg white and vanilla until it’s frothy. Stir in the almonds until they are thoroughly coated. Add cinnamon mixture to the almonds and toss until coated.

Spray cooking spray in large crock pot. Add the mixture to the crock pot and turn it to low.

Cook covered 2 1/2 hours stirring every 20 minutes. Add water and stir well. Cook for another hour, stirring again after a half hour.

Lightly spray 2 cookie sheets and spread the almonds flat to cool. Separate them so they can dry out and crisp up.

Store in air-tight container and/or bag for fantastic Christmas gifts!

Parker House Rolls

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Whenever we have a big holiday gathering at my mom’s house, she always wants to serve these rolls. Yes, there’s a little work involved. But trust me, you won’t regret taking the time when these melt in your mouth!

(Parker House Rolls Recipe courtesy Omni Parker House Hotel, Boston, Massachusetts…via Bobby Flay and The Food Network. These are the best rolls ever!)

 

6 cups all-purpose flour (about)

1/2 cup sugar

2 teaspoons salt

2 packages active dry yeast

2 cups hot tap water

1 cup butter (2 sticks), softened

1 large egg

In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)

Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.

Preheat oven to 400 degrees F.

Put remaining 1/2 cup butter into sheet cake pan just until melted. Tilt pan to grease bottom.

On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured pizza cutter, cut dough into 3 x 1 inch strips. Dip both sides into melted butter pan; fold in half. Arrange folded dough in rows in pan, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.

Bake rolls for 15 to 18 minutes until browned.

Tailgate Meatballs

meatballs2

Ingredients

  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 2 cups beef broth
  • 1 teaspoon garlic powder
  • 1 Tablespoon Worcestershire Sauce
  • 2 tablespoons Steak Sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (28 ounce) bag frozen home-style meatballs
  • 1 cup sour cream

 

Instructions

  1. In the crock pot or a large bowl, mix the cream of mushroom soup and beef broth with a whisk.
  2. Add remaining seasonings and stir in the frozen meatballs.
  3. Cook on high for 4 hours.
  4. Add the sour cream, mixing it well, and allow to cook for another 30 minutes.
  5. For a meal, serve over egg noodles.

meatballs1

Crock-Pot Monkey Bread

crockpotmonkeybread

 

It’s CROCK-tober. When I saw this recipe, I just HAD to try it! Who doesn’t love warm, gooey, cinnamon-y goodness?

 

1 container Grands Original Biscuits

1/2 cup white sugar

1/2 cup brown sugar

2 tsp. cinnamon

1 stick Butter, melted

Optional: Cream Cheese frosting

 

Spray inside of crock-pot with non-stick cooking spray

Melt butter in microwave safe bowl, and set aside.

Combine sugars and cinnamon in gallon size bag, zip up and shake well to mix.  Set aside.

Cut each biscuit into 6 pieces.

Take each piece one by one and dip into melted butter, then put into cinnamon sugar mixture bag. Once all pieces have been added to bag, zip up and carefully shake and gently roll around so all pieces get coated.

Pour any remaining leftover butter into bottom of crock-pot.

Transfer all sugar coated biscuit pieces into crock-pot, and spread out along the bottom.

Cook on LOW for 2.5 hours, or until done.

Optional: top with a little cream cheese frosting. (not really optional in our opinion)