{Slow Cooker} Vegetable Breakfast Casserole

                                                                  

This is a terrific dish with many options to use what you love best. 

It cooks overnight so breakfast is ready when you climb out of bed.  What's not to love about that??? 

And your house is going to smell so good you won't WANT to stay in bed! 

Use what you have leftover in the fridge, or your favorite additions. 

I'm thankful I came across this yummy recipe at Cooking with Libby cause we really loved this! I make a lot of Libby's crockpot recipes. 

Just chop - layer - cook!....While you're sleeping even!!!

{SLOW COOKER}VEGETABLE BREAKFAST CASSEROLE 

1 lb. bacon, sausage, or ham (cooked & chopped)

1 sm. onion, diced

1 sm. bell pepper, diced

3 green onions, chopped

Half a 32 oz. bag of frozen hash browns

(I suggest using the cubed hash browns as they will hold their shape better after overnight cooking)

1 and 1/2 c. shredded cheese 

(I mixed cojack along with 2% fiesta cheese)

6 eggs

(or 4 eggs and 4 egg whites)

1/2 c. (1%) milk (I used just a tad more)

Salt and Pepper, to taste

Spray slow cooker with cooking spray or place a liner inside.

 Layer the ingredients as follows - hash browns, meat, onions, bell pepper, and 

1 cup cheese  

 In a bowl, mix together the eggs, milk, salt, and pepper.

 Pour egg mixture over ingredients in slow cooker.  

 Spread the remaining cheese on top.

 Cook on low for 6-7 hours overnight.

(I recently purchased an electronic timer (about $5) and set it to turn off about an hour before I wake up...I think that's better than having it start after you go to bed as you don't want the eggs to sit out without cooking). 

(Note: I placed a paper towel under the lid to catch the moisture so you

don't have a soggy breakfast) 

                                                                         

Whacha Crockin Wednesday

{Loaded} Baked Potato Soup

                                                                 

COME & GET IT! SOUP'S ON!!!!

******************

When we had baked taters left over at a recent Ladies Day at church, I was given a few to bring home.  

With the cooler temps, I didn't have to think twice about what I wanted to make.

This wonderfully warming and tasty soup gets devoured quickly every time I make it. 

Love the sour cream and bacon that add such awesome flavor. 

TAS-TEEEE! 

Feel free to add ham or velveeta to the soup...whatever 'turns your crank' to make this just what your family will love most. 

{LOADED} BAKED POTATO SOUP 

4 lg. baking potatoes

1/3 c. butter or margarine

2/3 c. all purpose flour

3/4 tsp. salt

1/4 tsp. pepper

6 c. milk

1 c. sour cream

1/4 c. thinly sliced green onions

8 - 10 strips of bacon, cooked and crumbled

1 c. shredded cheddar cheese 

Bake potatoes at 350 for 65 - 70 minutes or until tender; cool completely.  Peel and cube potatoes.  In large saucepan, melt butter; add flour, salt and pepper; stir until smooth.  Graduatlly add milk; (using a whisk works best). Bring to a boil; cook and stir for 2 minutes or until thick.  Remove from heat; whisk in sour cream.  Add potatoes and green onions.  Garnish with bacon and cheese. 

Yield: about 10 servings 

 

                                                                       

Linked to Weekend Potluck
Whatcha Whipped up Wednesday
Thursday's Treasures

Leader Enterprise - Oct 3, 2012 - Apples

In years past, apples have been awarded the 'most affordable' fruit title, but this year's out-of-the-ordinary weather has brought a big wormy bite out of apple crop. I've read that some orchards only have 3-4% of their normal crops. How devestating! We all know that means higher prices this year, so enjoy every crisp bite of every apple you get this fall. Be sure to stock up when they're on sale.

I thought it fitting to get your juices (or shall we say cider?) flowing about the most popular fruit in America. The Economic Research Service of the U. S. Depart.of Agriculture estimates Americans, in years past,have averaged the equivalent of about 47 pounds of apples a year. According to a 2010 report by U.S.International Trade Commission, the traditional Red Delicious still reigns as the most eaten variety, but Gala, Golden Delicious, Granny Smith, and Fuji are gaining steam.

Select apples that are firm and bruise free. Store in refrigerator to slow ripening and keep the flavor. Chilled properly, they should last about 90 days. When I was a kid, we always wrapped apples separately in newspaper and stored them in a horse tank in our cool basement. That way, when one apple went bad, the ones around it were protected. There's another saying with much truth "One Bad Apple Spoils the Bunch". I know that refers to many other things besides the fruit itself.

Apples are thought to help reduce the risk of heart disease, cancer, stroke, type 2 diabetes and asthma. No wonder they say "An Apple a Day Keeps the Doctor Away"!

If you’ve ever bought sliced apples at the grocery store you may have noticed they take much longer to brown than the fruit you bite into. Vitamin C is added to the apples to keep them from browning which may leave a slightly noticeable pasty texture. Did you know you can make your own "already sliced" apples to pack in lunches? Toss the apples in a mixture of lemon-lime soda for about 10 minutes then drain. Store in snack-sized ziploc bags and squeeze out all the air. This will prevent the apple slices from browning. You can also dip them in pineapple juice first.

I think I've shared this apple dumpling recipe before, but some things are just worth sharing again.I've made these for over 100 at a time, and they go quickly. Definitely a family favorite apple recipe.

SIMPLE APPLE DUMPLINGS
4 Granny Smith, or any favorite baking apple

2-8 ozs. pkgs. (reduced-fat) refrigerated crescent rolls

1 stick butter (I cut back from 2 in original recipe)

1 c. sugar (or Splenda)

1 tsp. ground cinnamon

1-12 ozs.can (diet) Mt. Dew soda or 7-Up

Preheat oven to 350. Grease 9" X 13" baking dish. Peel and quarter apples. Separate crescent rolls; roll up apples in crescent rolls from big end to little end. Place in prepared pan.In small bowl, combine sugar and cinnamon. In saucepan melt butter add sugar/cinnamon mixture. Pour mixture over the apples, then pour the Mt. Dew around all the dumplings.  Bake 45 minutes to 1 hour, or until apples are tender. Serve warm with ice cream or milk Tip:I cover the pan with foil after 30 minutes as the rolls tend to brown too much after that length of time in the oven.

BAKED ACORN SQUASH WITH CINNAMON APPLES

2-3 acorn squash

1/2 c. packed light brown sugar

(I used 1/4 c.brown sugar splenda)

1/4 c. butter,melted

1 Tb. all purpose flour

1 tsp. salt 

1 tsp. cinnamon

1/2 tsp. ground allspice

(I used 1-1/2 tsp. pumpkin pie spice)

2 - 3 lg. apples - cored and chopped (unpeeled)

Preheat oven to 350. In small bowl, stir together brown sugar, butter, flour, salt, cinnamon and allspice. Wash and halve the squash. Clean out the seeds and 'stringy stuff' and arrange in ungreased 9" X 13" baking dish. Fill the 'holes' with chopped apple, then drizzle the sugar mixture on top. The recipe didn't call for it, but I added about 1/2 c.water, or more, to the pan so it would steam the squash as it bakes. Cover dish with foil. Bake 60-70 (less time if the squash are small) minutes or until squash is tender.

EASY APPLE DIP

1–8 oz. pkg.cream cheese (softened)
3/4 c. packed brown sugar
1 tsp. vanilla extract
Mix ingredients together with electric mixer until fluffy. Serve with apples. Enjoy! This would make a great after school snack.

My blogging buddy Lark of Lark's Country Heart recently shared this awesome recipe. She goes to their local high school every week and helps the kids make something new.I fell in love when I saw her photo of this easy treat.

EASY CINNAMON BAKED APPLES

For 6 Apples: Cream1 stick butter, 1 C.Brown Sugar, 1/2 tsp.Vanilla. Core each apple leaving bottom intact. Fill with creamed sugar mixture. Then divide 1/4 c. red hot candies evenly on top. Place in baking dish pour 1 c.apple cider in bottom of dish. Bake uncovered at 375 for 45 minutes.

Three Fall Foodie Favorites

A long time ago, Michael Ann at The Big Green Bowl tagged me in a fun game.  
            It's a simple game to play and I really appreciate that.               

I'm suppose to share my 3 favorite recipes and then tag 2 others to share theirs.

I've been saving this idea for a 'rainy day', but since I've been thinking more and more about favorite fall foods, I thought I would use it to share these favs. 

I SO love fall and the foods we enjoy this time of the year.  Pumpkin.....apple...

squash..soups & stews...muffins, etc. etc. 

So here are three recipes I chose out of a long list of fall favorites. 

Click on the link below the photo to take you to the recipe where you can print or pin it. 

For me, these are all mouth-watering dishes that I wouldn't want to live without....any time of the year! 



I get so many requests for the recipe for this Fabulous! Butternut Squash Bake.  I won $100 for it in an American Profile publication (it's nationwide) a few years ago and it is in two of the AP cookbooks, plus my own! I've been told it tastes like dessert! *-* Even people who think they don't like squash are fans of this dish.

Butternut Squash Bake


I can't get too many of these pumpkin muffins with cream cheese(!) filling. They are an impressive addition to any meal. Just look at that cream cheese. MMM!

Pumpkin Muffins with Cream Cheese Filling

This Cheesey Chicken Chowder is another delicious and easy thick soup...chowder, if you will...that has also been published in the American Profile.  I've received letters from around the country telling me how tasty this wonderful soup is. If you're in a hurry, feel free to use frozen hash browns and mixed veggies.  Any way you fix it, your family is sure to ask for M-M-M-More! 

Cheesey Chicken Chowder


I'm tagging Kitty at Kitty's Kozy Kitchen

&

Erin at Making Memories...One Fun Thing after Another...

Caramel Apple Cheesecake Squares

These tasty bars are awesome!

I rarely repeat many recipes, but I made this one twice within a couple weeks of each other. 

SOOOO yummy! 

I used a hot caramel ice cream topping on the ones here...
a lighter caramel in the ones pictured below...

(hover over image to pin)

As you know, I am cuckoo for cream cheese. And caramel too. 

(while we're at it...I'm crazy about cookies, chocolate, candy, 

coconut, coffee..did I say chocolate?..OK, you get the idea ;-) 

Most of the recipes I make are simple and quick.  This one has 4 layers, but trust me on this one...IT'S WELL WORTH YOUR TIME!  You can get all the ingredients ready and then just layer it into the pan.  It works great!

I'm so thankful I saw it at Cookies & Cups. I would love for you to stop by and check out her gorgeous photos of this amazing dessert.  

Absolutely MOUTH-WATERING!!!!!! 

This makes a 9" X 9" panfull, and you cut them into little squares. 

About 25 little ones or 18 bigger ones. 

I took this to a ladies meeting at church and received some great comments about how good it was. 

Don't cheat yourself...be sure to use real butter. 

Trust me, you won't be sorry you made this.  And maybe...just maybe...you'll be repeating this recipe again soon too. 

CARAMEL APPLE CHEESECAKE SQUARES

CRUST:

1 c. all purpose flour

1/4 c. light brown sugar

1/2 c. butter, room temperature 

CREAM CHEESE FILLING: 

1 - 8 ozs. pkg. cream cheese, room temperature

1 tsp. vanilla

1/4 c. white sugar & 1 TB., divided

1 egg

2 small (Granny Smith) apples, peeled & diced 

(we prefer galas)

1/4 - 1/2 tsp. pumpkin pie spice

(or apple pie spice)

STREUSEL TOPPING:

1/2 c. packed light brown sugar

1/2 c. all purpose flour

1/4 c. old fashioned oats

1/4 c. butter, room temperature

1/4 c. caramel sauce

(I used ice cream topping)

Preheat oven to 350. Line a 9" X 9" baking pan with foil. (I love nonstick!) 

In a medium size bowl, combine crust ingredients: flour, brown sugar and butter. Using a pastry cutter combine the ingredients until they make coarse crumbs. Press mixture firmly in bottom of pan and bake 12 - 14 minutes until lightly browned. 

In another mixing bowl, combine cream cheese, vanilla, egg and 1/4 c. granulated sugar. Beat until combined and smooth; set aside. 

Dice apples and sprinkle with remaining 1 Tb. sugar and pumpkin pie spice. Stir until coated evenly. Set aside. 

Make streusel by combining all ingredients; light brown sugar, flour, oats and butter; stir with pastry cutter until evenly mixed; set aside.

When crust has baked, spread the cream cheese mixture on top; sprinkle with diced apples and then the streusel. 

Bake 25 - 30 minutes or until center is set.

When baked, drizzle caramel sauce over the top. Let the pan cool on wire rack for atleast 30 minutes (The waiting is a killer, but it will be worth the wait). Place in refrigerator to chill for approximately 2 hours, or overnight. Cut into squares when ready to serve. 

NOTE:  The first time I made these, I did use Splenda Brown sugar (you use half the amount called for), and they were great.  You just have to remember to decrease baking time when using splenda. 

Linked to Totally Tasty Tuesday                Crazy Sweet Tuesday               Whatcha Whipped Up Wednesday              Thursdays Treasures           Weekend Potluck        Farm Girl Friday           Scrumptious Sunday      Meal Plan Monday