Saturday, December 29, 2012

Overnight Breakfast Casserole

12 oz. bulk spicy pork sausage
5 cups frozen southern style hash browns (from a 32 oz bag)
1 can (4.5 oz) chopped green chilis, undrained
3 cups shredded Monterey jack -Colby cheese (12 oz)
6 eggs
1.5 cups milk
1/4 tsp salt
1 cup chunky salsa (to serve with finished casserole)

Spray 9x13 baking dish with cooking spray. In 10-in. Skillet, cook sausage 8-10 minutes until no longer pink. Drain.

Spread frozen potatoes in baking dish. Sprinkle with sausage, green chili, and 1.5 cups of the cheese. In medium bowl, beat eggs, milk, and salt until blended.  Pour over potato mixture. Sprinkle with remaining cheese.

Cover and refrigerate at least 8 hours but no longer than 12.

Heat oven to 350*F. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand for 10 minutes. Cut into squares and serve with salsa.

Recipe from V.H.

Thursday, November 15, 2012

Easy Cherry Cream Cheese Pie

I make this pie every year, and every year I have to look for the recipe.  So yes, it's going right on this neglected blog so I can find it easily next time I want to make it.  Simple, easy pie.  Oh, and it's also good with blueberries!

 Cherry Cream Cheese Pie

8 ounce cream cheese
8 ounce Cool Whip
1/2 cup sugar
1 can cherry pie filling
graham cracker crust

Mix cream cheese and sugar until smooth. Fold in 2 cups Cool Whip and mix together.

Spread in graham cracker crust and top with pie filling.

Refrigerate several hours before serving.

Tuesday, September 25, 2012

BBQ Beef Brisket

Posting this here so I can find it again!  :)
"Here is what I do with the brisket:

Rub barbecue spice mix all over both sides and place in a foil pan or a large roaster.  Cover with foil and bake at 250 for 8 hours.  Allow it to cool slightly, then remove excess fat and slice across the grain.  Reserve about 1/4c. of the pan juices.  Place the sliced meat in a fresh pan and brush on a little barbecue sauce.  Add the reserved juice and cover with foil.  You can stick it in the fridge at this point, or you can pop it back in the oven for awhile to reheat and serve.

I like to use Head Country barbecue seasoning and sauce.

The briskest that I am doing this week are quite a bit larger than anything I've done before, so we will see if 8 hours is enough time!"