Breakfast Casserole

 Bacon Breakfast Casserole

3/4 to 1 bag tater tots

Salt and pepper, to taste

1 small onion or 1/2 large onion, diced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1 pound crisp bacon, crumbled

8 eggs

2 cups milk

3 cups cheddar cheese ( l like pepper jack)

PREPARATION

In a 9×13-inch casserole, add the tater tots.

Salt and pepper to taste. Bake in a preheated 400°F oven until tater tots are golden brown. Remove from oven and set aside.

Lower oven temp to 350°F.

In a mixing bowl, add 8 eggs, 2 cups milk, and 3 cups shredded cheese. Mix well and set aside.

In a frying pan, fry bacon until crisp, then crumble. Discard all bacon grease except 1 tablespoon for sautéing. Add the onion and peppers in the same fry pan as the bacon, saute the diced onion and peppers until soft.

Layer the onions and peppers on top of the pre cooked tater tots. Layer the bacon crumbles on top of the onions and peppers. Pour the egg and cheese mixture over the bacon layer. Cover with aluminum foil and bake in a pre heated 350°F oven for 45 minutes. Uncover and bake for an additional 30 minutes.

**Recipe from: Recipe for Family, on Facebook

Amazing Vegetable dip

 Amazing Veggie Dip

 1 cup sour cream

1 cup mayo

1/2 Tbls Parsley

1/4 tsp garlic powder

1 Tbs onion flakes

**1/2 teaspoon seasoning

1 Tbls parmesan cheese

1/2 tsp sugar

4 ounces shredded mozzarella 

Combine all except mozzarella.

Fold in the mozzarella cheese and put in fridge for 2 hours or more to blend the flavors well.

Serve with veggies and or crackers.

**Seasoning – It’s amazing with a southwest spice mix for a little Mexican flavor. Also with garlicky seasoning like the 21 salute (available at Trader Joe’s), Sweet Onion and Herb, Garlic and Herb. Use what you like.

***Southwest seasoning blend

8 tsp cumin

8 tsp chili powder

4 tsp oregano

4 tsp smoked paprika

4 tsp coriander (I don’t use)

4 tsp onion powder

1 TBLS garlic powder

1 tsp black pepper

1/2 cayenne pepper more or less (to your taste)

Mix all ingredients together in a jar and store in a cool dry place.

White Chocolate Chip cookies

 

• 
  
  
  
• Mrs. Fields white chocolate chip cookies

Preheat oven at 350º

• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter softened
• 3/4 cup white sugar
• 3/4 cup firmly packed brown sugar
• 1 1/2 teaspoons vanilla
• 2 eggs
• 2 cups white chocolate chips
  
• In smaller bowl, mix flour, baking soda and salt. Set aside.
• In a larger bowl, mix sugar, brown sugar, softened butter and eggs until completely combined. Add the vanilla. Mix well and then add the flour mixture.
  
• Stir in the white chocolate chips.
• Cover a cookie sheet with parchment paper. Using a scoop, drop cookies onto cookie sheet. If Large cookies take 12-14 minutes. Smaller cookies take 9-11 minutes.

• Leave them on the tray for 5 minutes then transfer to a cooling rack.

Notes

Yields 4 dozen medium (regular sized, 1.5 TBSP scoop) cookies or 2 dozen large (3 TBSP scoop) cookies.

Vegetable Cream Cheese Dip or spread

 

1 - 8oz bar of cream cheese brought to almost room temperature (do not allow cream cheese to sit out of the fridge longer than 2 hours)

1 - green onion use white and green parts

1/2 stalk of celery

1/3 fresh red pepper or any color you have or like

3 - baby carrots 

Wash the veggies

Dice both the white and green parts of the green onion, the baby carrots, celery, and pepper. Dice them all fairly small so there wouldn't be any overpowering individual flavor.

  Place cream cheese in a medium sized sealable bowl and stir it enough to soften the cream cheese a bit

  Add in your diced veggies and stir  to combine all the cream cheese and veggies well

You can adjust the amount of veggies to your preference and even add other veggies but I highly recommend using the green onion! I don't like green onions  but they add a lot of good flavor!