Meat and Potato Egg Bake

Meat and Potato  Egg Bake

8 eggs, beaten

2  to 2 1/2 c. shredded cheddar cheese or a blend

1/2 c. chopped green pepper

1/3 cup chopped onions (or to taste)

16 oz frozen hash browns

1 1/4 c. chopped, cooked ham, sausage, or bacon

1 1/4 c. milk

Salt and Pepper to taste

Preheat oven to 350º

Butter a 9 x 13 cake pan. Mix hash browns, green peppers, onions, salt and pepper. Place in buttered pan. Chop ham and scatter onto hash browns. Mix eggs and milk, pour on top of potatoes and ham. Sprinkle the cheese on top and put in oven

Bake at 350° for 55 to 60 minutes or until knife inserted comes out clean.

Enjoy!!

Toffee Oyster Crackers

I bet you can't eat just one...highly addictive. 

Toffee caramel Oyster Crackers.

4 cups Oyster Crackers

½ cup dark brown sugar

½ cup butter

Preheat oven to 400F.

Line a baking pan with aluminum foil then spray the foil lightly with cooking spray.

Melt butter in a medium sized, non-stick skillet then add brown sugar. Stir continuously while slowly bringing the mixture to a boil. Boil on medium heat 3 minutes or until it becomes lighter in color and “fluffier”. Stir continuously. Turn off the heat and add the oyster crackers.

Working quickly so the brown sugar/butter mixture doesn’t set up, pour the butter/brown sugar oyster crackers onto the prepared baking sheet and try to spread them out to a single layer.

Place the crackers on a middle rack in the hot oven and bake 2 minutes.

Remove the crackers from the oven and smooth them out to a single layer.

Place back in the oven and bake for 3 more minutes.

After a total 5 minutes baking time, remove from oven and place on a cooling rack to cool for 5 minutes.

Once they are cool enough to handle, pick up the edges of the aluminum foil that is under the crackers and bring the edges together so the crackers roll together.

Remove from the foil, break into individual pieces and place on foil or parchment paper to cool completely.

Store in an airtight container.

Fire Soda Crackers

1 lb saltine crackers (4 sleeves)

1 cup canola oil

1 (1 ounce) packet ranch dressing mix

 1 1/2 to 2  tablespoons crushed red pepper flakes

1⁄2 tsp garlic powder

Put the crackers in a large bowl.

In a small bowl, mix oil, dressing mix, pepper flakes, and garlic powder.

Stir until all ingredients are well mixed. Once mixed pour over crackers and gently mix until crackers are evenly coated. Let sit. Mix or stir gently every 5 minutes for about 20 minutes. Marking sure all crackers are being coated. Pour crackers onto baking sheet and scrape the bowl to get all the oil and seasoning onto the crackers.

Bake at 250º for 20 minutes stirring occasionally. 

Store in a ziplock bag. Will keep for about a week -- if they last that long!

Spinach Artichoke Dip

Spinach and Artichoke Dip

1 Cup chopped artichoke hearts (canned- well drained or frozen & thawed & well drained) 

1/2 cup frozen chopped spinach, thawed, well drained

8 oz. cream cheese, room temperature

1/4 c. Regular Mayonnaise (Not Miracle whip!)

1/2 cup grated Parmesan cheese 

1/4 c. grated Romano cheese 

1 tsp Minced Garlic

1/4 c. Mozzarella Cheese

1/2 teaspoon crushed red pepper flakes 

1/4 teaspoon salt 

1/8 teaspoon garlic powder 

1/2 tsp dried basil

dash black pepper 

In a large mixing bowl combine the cream cheese and mayonnaise, creaming them together until smooth. Add the Parmesan, Romano, garlic, basil, red pepper flakes, salt, garlic powder, salt mixing well. Add the (well drained!) artichoke hearts and spinach, folding into the seasoned cream cheese mixture. 

Spray 4 ramekins with nonstick spray or olive oil, fill with the dip and top generously with mozzarella. Bake at 350 for 20-25 minutes or until bubbly and golden brown.

Serve hot with crackers or chips for dipping

Spritz Cookies

2 cups  softened butter NO substitutions

2 cups granulated sugar

2 eggs

2 tsp. almond extract

5 cups  all purpose flour

1 tsp baking powder

1/2 tsp table salt

Cream butter and sugar, blend in egg and flavoring.. Combine dry ingredients, stir into creamed mixture. Mix well. Do NOT chill the dough. Pack some dough in cookie press. 

Press into desired shapes on non-greased cookie sheet. If desired, sprinkle with colored sugar crystals or trim with pieces of candy., pressing lightly into the dough. Dough may be colored too. 

Bake at 400º for 8 minutes.

Mares about 12 dozen cookies.