Slow Cooker Sausage Breakfast Casserole

Joan found this recipe in the Walmart 2013 Christmas flier. 

She made it for our traditional Christmas Brunch. 

It was well received by all at the dining room table.

Prep time: 15 min.
Total time (start to finish): 8 hours 15 min

Ingredients
1 pkg. (26-32 ounces) frozen shredded has brown potatoes
1 pkg. Jimmy Dean Premium Pork Sausage Regular, cooked, crumbled
2 cups (8 oz.) shredded mozzarella cheese
1/2 cup (2 oz.) shredded Parmesan cheese
1/2 cup julienne-cut sun-dried tomatoes packed in oil, drained
6 green onions. sliced
12 eggs
1 cup milk
1/2 tsp. salt
1/4 tsp. ground black pepper

Directions
Spray a 6-quart slow cooker with cooking spray. Layer half of the potatoes on the bottom of the slow cooker. Top with half of the sausage, mozzarella and Parmesan cheese, sun-dried tomatoes, and green onion. Repeat layering. Beat eggs, milk, salt, and pepper in large bowl with a wire whisk until well blended. Pour evenly over potato-sausage mixture. Cook on low setting for 8 hours or on high setting for 4 hours, or until eggs are set.

Make 12 servings.

Easy Italian Wedding Soup

Since the weather went from Winter to Spring on this Winter Solstice Day,
Joan decided to make this traditional Italian soup.

3        14 1/2-oz. cans chicken broth
1 c.    water
1 c.    medium shell pasta, uncooked
16      frozen meatballs, cooked
2 c.    spinach leaves, finely shredded
1 c.    pizza sauce

Optional: shredded Parmesan cheese

Bring broth and water to a boil in a large saucepan; add pasta and meatballs. Return to a boil; cook 7 to 9 minutes, until pasta is done. Do not drain. Reduce heat; stir in spinach and pizza sauce. Cook one to 2 minutes, until thoroughly heated. Sprinkle with Parmesan cheese, if desired.

Serves 4.

Easy Banana Muffins

Today being Bradley’s birthday, Joan made some Banana Muffins for breakfast.

3        large bananas
3/4     cup sugar
1        egg, beaten
1/3     cup butter, melted
1        teaspoon baking soda
1        teaspoon baking powder
1/2     teaspoon salt
1 1/2  cups all-purpose flour
1        teaspoon vanilla extract

Preheat the oven to 375˚F. Mash the bananas in a large bowl. Add the sugar and egg.
Add the butter and then the baking soda, baking powder, salt, and flour. Mix well and add the vanilla. Pour the batter into muffin tins and bake for 20 to 25 minutes.

Makes 12 regular muffins.

Cream of Cauliflower Soup

Joan brought home a head of cauliflower from Wegmans. Joan coupled her purchase with our love of soup to make this rich and creamy concoction.

2 medium onions, chopped
2 medium carrots, grated
2 celery ribs, sliced
2 garlic cloves, minced
1/4 cup plus 6 tablespoons butter, divided
1 medium head cauliflower, chopped
5 cups chicken broth
1/4 cup minced fresh parsley
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
6 tablespoons all-purpose flour
1 cup milk
1/2 cup half-and-half
1/4 cup sour cream
Fresh tarragon, opitional

In a large kettle or Dutch oven, sauté the onions, carrots, celery, and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt, pepper, basil and tarragon. Cover and simmer for 30 minutes or until the vegetables are tender. Meanwhile, in saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and half-and-half. Bring to  boil; cook and stir for 2 minutes or until thickened. Add to cauliflower mixture. Cook for 10 minutes or until thickened, stirring frequently. Remove from the heat, stir in sour cream. Garnish with tarragon if desired.

Yield: 8 servings

Bay Scallop Chowder

According to some historians the word "chowder" was created long before the Pilgrims sighted Cape Cod. Fishermen working the fertile waters of Newfoundland since 1497 corrupted the French word for pot, chaudiere, into the word "chowder."

This evening Joan made this classic chowder for dinner. Joan served it with a fresh garden salad and Wegmans hard rolls.

2 tablespoons butter
1 onion, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
1 small red bell pepper, chopped
1 cup chopped unpeeled red potatoes
1/4 teaspoon dried oregano
2 (8-ounce) bottles of clam juice
1 pound scallops
2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley

1. Melt butter in a large heavy saucepan. Add onion and next 5 ingredients (onion through oregano). Sauté 10 minutes. Add clam juice and scallops. Cook 5 minutes.
2. Add half-and-half, salt and pepper; cook until thoroughly heated. Stir in parsley.

Serves 4

Italian Sausage-Zucchini Soup

One of our favorite Parker's soups is their Spicy Zucchini Soup. Joan found this recipe in one of her cookbook, Gooseberry Patch Co. the Harvest Table. Joan made this a tad less spicier that Parker's but for our taste it was A-OK.

1 lb. ground pork sausage
1 onion, chopped
2 cloves garlic, chopped
3 green peppers, chopped
10-3/4 oz. can tomato soup
1-1/4 c. water
32-oz. can crushed tomatoes
2 zucchini, peeled and diced
salt and pepper to taste
3 T. dried parsley
2 t. dried oregano
2 t. dried basil
Garnish: shredded or sliced provolone cheese

In a large soup pot over medium heat, sauté sausage with onion, garlic and green peppers until sausage is browned and vegetables are softened. Drain; add soup, water, tomatoes and zucchini. Season with salt and pepper; add herbs. Reduce heat to low. Simmer soup, uncovered for 2 to 3 hours, adding water if needed. Serve with shredded cheese or a slice of cheese to melt on top.

 Serves 6 to 8.

Blue-Ribbon Crab & Aparagus Chowder

Our neighbor, Colleen, gave us a bunch of asparagus that she just picked from Ziggy's patch that she has maintained. Referring to her library book (Gooseberry Patch Big Book of Holiday Cooking),  Joan made this chowder to accompany our first hotdogs of the year.

After savoring this soup can only say if you like asparagus, you will love this chowder.

Ingredients:

1/2 c. butter
1 sweet onion, chopped
2 carrots, peeled and chopped
3 stalks of celery, chopped
1 t. salt
1/2 t. pepper
1/4 c. all-purpose flour
4 c. water
pinch of nutmeg
1 t. seafood seasoning
1 T. chicken bouillon granules
3 to 4 redskin potatoes, peeled and cubed
4 c. half-and-half
2 t. fresh parsley, chopped
2 1/2 to 3 c. asparagus, trimmed and chopped
1 lb. crabmeat, flaked
Optional: additional half-and-half

Procedure:

Melt the butter in a large stockpot over medium heat; add onion, carrots, celery, salt and pepper. Continue to cook until vegetables are softened., bout 10 minutes. Stir in flour to coat vegetables. Slowly whisk in water; stir in nutmeg, seafood seasoning, bullion and potatoes. Bring to a boil; reduce heat and simmer, covered, 10 minutes or until potatoes are tender. Add half-and-half, parsley and asparagus. Simmer 10 more minutes. Gently fold in crabmeat. Heat through. If chowder is too thick, thin with additional half-and-half, if desired.

Serves 8 to 10.

From Wegmans Joan purchased Reese’s Potato Salad and fresh Florida corn to round out the meal.

Ratatouille Revisited

Ratatouille

Having purchased fresh eggplant at Sauders and fresh zucchini at Wegmans, Joan prepared this favorite for dinner. She served it over rice and with a fresh garden salad.

Mom's Bruschetta Meatloaf

There is always ground beef in the freezer. Joan used a pound to make this meatloaf. She served this comfort-food entrée with fresh asparagus and a baked potato.

Prep     15 min.
Total    1 hour 10 min.

What you need:
1 can (14 1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) Kraft Stuffing Mix for Chicken
1 lb. extra-lean ground beef
1 egg
2 green onions, finely chopped
1/2 Kraft Shredded Italian Five Cheese Blend

Make it:
Heat oven to 375˚F.

Mix tomatoes and stuffing mix. Reserve half for later use. Add meat and egg to remaining stuffing mixture; mix well. Press onto bottom of 8-inch square baking dish.

Combine reserved stuffing mixture and onions; spread over meat mixture. Cover.

Bake 45 min.; top with cheese. Bake uncovered, 10 min. or until meatloaf is done (160˚F).

Makes 4 servings.

Hearty Winter Pork Stew

This stew's nutritious...and filling!

2 lbs. boneless pork loin, cubed
1 t. salt, divided
1 t. pepper, divided
1 T. olive oil
2 c. sliced parsnips
1 1/2 c. sliced carrots
1 small butternut squash, peeled and cubed
1/2 c. chopped onion
4 c. chicken broth
1/4 c. all-purpose flour
3 T. butter or margarine, softened

Sprinkle pork with 1/2 teaspon each of salt and pepper. Brown in hot oil in a large skillet over medium-high heat.

Layer pork and vegetables in a 5-quart slow cooker. Pour broth over vegetables.

Sprinkle with remaining 1/2 teaspoon each of salt and pepper. Cover and cook on LOW setting 6 hours.

Stir together flour and butter in a small bowl; gently stir into stew one tablespoon at a time. Increase heat to HIGH setting; cover and cook 30 minutes until thickened, stirring occasionally.

Serves 4 to 6.

Chicken & Artichoke Pasta

 This is one our favorites...it's a great way to use leftovers.

4 cloves garlic, minced
1/4 c. olive oil
1 c. asparagus, sliced
4 c. bowtie pasta, cooked
1 bunch fresh basil, chopped
1 c. sun-dried tomatoes in oil
1 c. deli roast chicken, chopped
1 c. canned artichokes, drained
salt and pepper to taste
Garnish: shredded Parmesan cheese

Sauté garlic in oil in a large pan over medium heat. Add asparagus; cook until crisp=temnder. Fold in remaining ingredients except salt, pepper and cheese; mix well and heat through. Sprinkle with salt and pepper; garnish with cheese.

Serves 4.

Pork Chops with Apples & Stuffing

Greg & Debbie were invited over for dinner. Since pork is one of their favorites, Joan made this tried-and-true recipe. She also prepared a fresh garden salad. A baked yam and broccoli were the sides. For dessert Joan served hot fudge sundaes. Bradley stopped in on his way home so we had him sit down and join us.

Preparation: 10 min.

Total: 50 min.

Makes 6 servings.


1 pkg. [6 oz.) Stove Top Stuffing Mix for Chicken

1 can (21 oz.) apple pie filling

6 boneless pork loin chops (1 1/2 Ib.), 3/4 inch thick


HEAT oven to 375°F. Prepare stuffing as directed on package.

SPREAD pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover with foil.

BAKE 30 min.; uncover. Bake an additional 10 min. or until chops are
cooked through (160°F).

Salmon Cakes Too!

salmon cakes

Prep. 5 min.            Total 27 min.   Makes 6 servings

What you need
    1 can (14.7 oz.) salmon, drained, skin and bones discarded
    1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
    1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
    3/4 cup water
    2 green onions, sliced
    1/3 cup real mayonnaise
    1 Tbsp. lemon juice

Make it
Mix all ingredients. Shape into 12 patties, using about 1/3 cup stuffing mixture for each patty. Refrigerate 10 min.
Heat large nonstick skillet on medium heat. Add patties in batches.
Cook 6 min. or until golden brown on both sides, turning carefully after 3 min.


Salmon Cakes With Creamed Peas

Salmon Cakes
16 oz. can salmon, drained and flaked, reserving 1/4 cup liquid
1 cup Hungry JackMashed Potato Flakes
1/4 cup finely chopped onion
2 tablespoons lemon juice
1/4 teaspoon pepper
2 eggs, slightly beaten

Creamed Peas
2 tablespoons butter
2 tablespoon flour
1/2 teaspoon dill weed
1/4 teaspoon salt
dash pepper
3/4 cup milk
17-oz. can sweet peas, drained

Heat oven to 350˚F. Grease 8 muffin cups. Combine all salmon cake ingredients; mix well. Press firmly into muffin cups. Bake at 350˚F. for 30 to 35 minutes.

In medium saucepan, melt butter. Stir in flour, dill weed, salt and pepper; cook until smooth and bubbly. Gradually add milk and reserved salmon liquid. Cook until mixture boils and thickens, stirring constantly. Stir in peas and heat until hot. Serve over salmon cakes.

4 servings.

Another salmon suggestion:

Northwest Salmon Soup