Got friends and family coming for the upcoming holiday? This is a great quick and easy dish for breakfast. Start it the night before, then you can sleep in and when everyone is up the next morning, Viola!

Ingredients
• 1 32 oz. bag frozen hash brown potatoes
• 1 lb. of bacon diced, cooked and drained or 1 lb. cooked ham, cubed
• 1 medium diced onion
• 1 green bell pepper diced
• 1 1/2 C. shredded cheddar or Monterey Jack cheese
• 1 dozen eggs
• 1 C. milk
• 1 tsp. salt
• 1 tsp. pepper (more or less to taste)
Directions
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours.


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This is another one from the family vault (box) of recipes. I haven't had this in a while but it is a great comfort dish!

Ingredients:

• 2 lbs Stew Beef
• 2 cans tomato sauce
• 1 large Onion – sliced
• 1 C diced celery
• 4 to 6 medium potatoes
• 4 medium carrots
• 1 t salt
• 1 C water
• 1 C peas
• ½ recipe biscuit dough (using tomato sauce as liquid)

Directions:

Preheat oven to 375. Brown meat in a greased 2 qt. baking dish in the oven. Add salt, 1 ½ cans tomato sauce, water and onion. Cover and bake 45 minutes. Add other vegetables, cover and bake another 45 minutes longer or until vegetables are tender. Prepare biscuit dough substituting ½ can tomato sauce for milk. Roll about ½ inch thick, cut into six 2 inch biscuits. Increase oven temp to 425, place biscuits on top of stew and bake until done.

disclaimer: coffee not included, that's the hub aggravating me!

Cool weather is starting to move into NC and gets the taste buds all fired up for soups, stews and casseroles. This one is an oldie but goody from my childhood and Nannie's house..

Ingredients:

• 1 medium onion - diced
• 1 green pepper – diced
• 1 T butter
• 1 ½ lbs ground round
• 1 t Seasoning Salt
• ½ t pepper
• 1 t sugar
• 3 small cloves garlic
• 15 oz can tomato sauce
• 28 oz can crushed tomatoes
• 2 C Water
• 8 oz wide egg noodles
• 12 ox shredded mozzarella – divided in half

Directions:

Preheat oven to 350.

In a Dutch oven, sauté the onion and green pepper in the butter, the add ground beef and brown. Drain the fat. Add in the seasonings, tomato paste, crushed tomatoes and water. Heat to boiling, then reduce the heat and simmer for 15 minutes.

Using a large casserole dish layer the meat sauce, uncooked noodles 6 oz of the mozzarella, then remaining sauce and remaining cheese. Cover with foil and bake for 45 minutes. (I uncover for the last 5 to 10 minutes)


Serve it up and put a fork in it!

After baking the Carrot Cake - I lad leftover heavy cream...I hate to waste anything so here is a recipe using part of that cream. I am making a tomato soup with the rest...

Ingredients:

• 8 medium yellow onions, peeled and sliced (let's hear it for a mandolin slicer!)
• 2 tablespoons butter
• 1/4 cup dry sherry or wine (I used Pinot Grigio... personal choice! ;-))
• 1/8 teaspoon nutmeg
• salt and pepper
• little more than 1/4 cup heavy cream
• 1 1/2 cup grated swiss cheese
• 1/4 cup grated parmesan cheese or romano cheese, for topping

Directions:

Preheat oven to 350

In two batches, sauté the onion in the butter in a large frying pan. Cook only until limp. Do not brown.
Deglaze the pan, or remove the onion from the pan and pour sherry, scrapping the pan with a wooden spoon to dissolve the brown, toasted onions.
Mix the onions, the sherry, nutmeg, salt, pepper and heavy cream together and place in a baking dish. Top with the Swiss and then Parmesan or Romano.
Bake at 350 until top is a bit brown and bubbling, 15 - 20 minutes


Serve it up and put a fork in it!

Note: So after a day of cooking we were hungry and I didn't get a picture before we ate...SORRY!

Thought: to me these aren't good as leftovers heated in the microwave. The hub heated some up today in a skillet and that way was much better!

I love cheese! I love cheese about as much as I love a great dessert. That's a lot! This is a great recipe for this time of year as summer squash is in abundance.

Ingredients
1 T vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 T butter
1/2 c grated Parmesan
1/2 c grated Swiss Cheese
1 c shredded sharp Cheddar
1/2 c sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine

Directions
Preheat the oven to 350 degrees F. +/- click to read more