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!

  

Faux crab salad

 Faux Crab Salad

8 oz imitation crab meat.

1/2 cup sour cream or mayo

1/2 cup ranch dressing

1/2 cup chopped celery

1 green onion, finely chopped, including green part

Refrigerate for 24 hrs before eating for flavors to blend.

Mmmm good.

Texas Sheet cake

Mini Texas sheet cake

½ cup all-purpose flour

½ cup sugar

¼ teaspoon baking soda

⅛ teaspoon salt

4 tablespoons butter

¼ cup water

1 tablespoon cocoa powder

1 large egg

2 tablespoons milk

¼ teaspoon ground cinnamon

¼ teaspoon vanilla extract

Frosting:

2 tablespoons butter

1 tablespoon cocoa powder

1½ tablespoons milk

1 cup powdered sugar

¼ teaspoon vanilla extract

⅛ teaspoon ground cinnamon

¼ cup chopped pecans

To make the cake:

• Stir together the flour, sugar, baking soda, and salt in a medium-sized mixing bowl. Set aside.
• In a 1-quart saucepan, heat the butter, water, and cocoa powder over medium-low heat, stirring frequently until mixture comes to a light simmer and butter has completely melted. Remove from heat and pour over flour mixture in the bowl; stir until well mixed.
• Stir in egg, milk, cinnamon, and vanilla.
• Pour into the buttered 5x7 baking dish and bake for 25-30 minutes at 350° or until a toothpick inserted in the center comes out clean.

To make the frosting:

• Melt butter in a small 1-quart saucepan over low heat.
• Add the cocoa powder and milk and stir until the mixture begins to simmer.
• Once the mixture is simmering, remove from the heat and whisk in powdered sugar (a little at a time), vanilla, and cinnamon. Whisk constantly until the frosting is smooth.
• Stir in the nuts.
• Spoon the warm frosting over the top of the cake. Use a rubber spatula to smooth out and spread if needed. Allow the cake to cool, then slice and enjoy.

Navajo Flatbread

 

Makes 6

2 cups flour 

1 - 1 1/4cup of lukewarm water 

1 TB baking powder

1 tsp   salt

1 TB oil/butter/shortening for frying

Mix dry ingredients together and add most water, mix and add water until it has the consistency of tacky pizza dough. 

Knead for a few minutes. 

Let rest in greased bowl for 30- 60 minutes. 

Divide into 6 pieces and roll out on floured surface thin. (Tortilla thickness) 

Heat frypan to 350F.

Cook until golden brown spots and flip, cooking until done. 

They can be made ahead and kept under a flour towel or frozen for later use.