Waffle Iron Hash Browns and Scrambled Eggs

Waffle Iron Hash Browns and Scrambled Eggs

What a great idea. Why didn't I know about these years ago? Why didn't I think of this years ago?
I love going to an All American Diner like Katie's Diner in Guthrie, Oklahoma where you order hash browns and they are crispy, crunchy and buttery delicious.
I never seemed to be able to re create them. This is it!

All you need is a bag of frozen hash browns. You can shred your own fresh potatoes if you'd like to, but why?
You'll need a vegetable cooking spray........ and a waffle iron!

Thaw the frozen potatoes, pat them dry with a paper towel or tea towel.
Place them in a bowl and season them with salt, pepper and any other spice or herb that you like.
Scoop some onto the the waffle iron, about 1/4" thick.
Close the cover and cook about 10 - 15 minutes until golden brown and crispy!


Scramble Eggs and heat them in the Waffle Iron to serve with the Hash Browns.

Enjoy!
Peace in the Kitchen!

Italian Crescent Roll Casserole / Pillsbury

This recipe comes from Pillsbury.
I offer a vegetarian adaptation.

1 pound of ground beef, cooked, drained. ( Vegetarian option: 2 - 312g  packages of Yves Meatless Ground cooked with 2 TBS of vegetable oil)
1 C Basil / Garlic Pasta Sauce (16oz. jar)
1 can Pillsbury refrigerated Crescent Dinner Rolls
1 1/2 C Shredded Italian Cheese Blend
1/4 tsp Dried Basil

In a Skillet:

Cooked Ground Beef

Pasta Sauce

Heat to boiling over medium heat

Stirring occasionally

Separate dough into 8 triangles.

Place dough in an un greased 9" glass pie plate in a spoke pattern 

with narrow tips overlapping the rim of the pie plate about 3 inches.

Press the dough in the side and bottom of the pie plate.

Sprinkle with 1 C of the Cheese.

Spoon meat mixture evenly over the cheese.

Bring tips of the dough over the filling to meet in the center, do not overlap.

Sprinkle with remaining 1/2 C of cheese and Sprinkle with basil.

Bake at 375 degrees for 15 to 20 minutes

Enjoy!

Peace in the Kitchen!

Sour Cream Noodle Bake / Ree Drummond / The Pioneer Woman

Ree Drummond did a show on make ahead freezer recipes. This was one of my favorites. I would make it vegetarian friendly by using Yves Meatless Ground in place of the Ground Chuck .

This can be made ahead and frozen until needed. She puts it in Aluminum Freezer Containers.

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions 
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread.

Enjoy!
Peace in the Kitchen!

Cream of Carrot Soup / Ree Drummond / The Pioneer Woman

I make soup often during Fall and Winter.
I have many soup recipes and some originals ones.
I just watched an episode of The Pioneer Woman and
Ree Drummond just made this amazing looking Carrot Soup.

3 pounds baby carrots or carrot chunks
8 cups vegetable stock or chicken stock
2 sprigs fresh thyme, plus leaves for garnish
1/3 cup honey
1/2 cup heavy cream
Dash of salt and pepper
Directions
Combine the carrots, stock and thyme in a pot. Bring to a boil, and then reduce the heat to low and simmer for 45 minutes to 1 hour.

Remove from the heat and transfer the soup in two batches to a blender (or you may use an immersion blender). Puree the soup completely, and then stir in the honey and cream. Taste, and then add salt and pepper as needed. Use a little warm broth if the soup needs thinning.

Serve while warm with a few thyme leaves on top.

Enjoy!
Peace in the Kitchen!

Tex - Mex Macaroni and Cheese with Ground Beef / Slow Cooker Recipe and Vegetarian version!

I just read a post from a fellow blogger who posted a recipe for Macaroni and Cheese.
I responded and said that just when you think you have enough recipes for Macaroni and Cheese another one comes along.
I wanted to post this favorite for Tex - Mex Macaroni and Cheese.
This is an adaption from Recipes.com.


2 pounds of Lean Ground Beef ( vegetarian: I buy a box of Yves Meatless Ground. There are 4 individual packages to a box. 2 packages are equal to a pound.  I use the entire box for this recipe)

1 large onion, chopped
3 C shredded Mexican Blend Cheese ( 12oz.)
1 - 16 oz. jar of Salsa, I use Pace Chunky
1 - 15 oz. jar of Cheese Dip ( I never said it was healthy!)
1 - 4oz. can of Diced Green Chiles, undrained
1 - 2 1/4 oz. can of sliced Black Olives, drained
1/2 C sliced Pickled Jalapenos, or to taste.... ( these are the ones we use for Nachos)

In a Skillet, saute the beef or crumbles and the onion. ( the crumbles will need a bit of vegetable oil since there is no fat) If using beef, drain after browning.

Transfer the beef to a 4 1/2 - 6 quart slow cooker
Add:
Cheese, Salsa, Cheese Dip
Green Chiles
Olives
Jalapenos
Stir

Cover and cook on LOW for  5 - 6 hours.

Cook macaroni according to directions
Drain
Stir into the slow cooker and serve.

Enjoy!
Peace in the Kitchen!

Italian Bake

I've adapted a recipe that I received this morning from I Love Texas Recipes via Tricia L Mayo.
I received permission today to post this.
I am posting the original recipe with vegetarian options included.

3 pounds of Chicken Breasts, cooked and cut into bite sized pieces. ( Vegetarian: 4 bags of Quorn Chik'n Tenders)
6 Italian Sausage Links, ( Vegetarian: 6 Field Roast Italian Sausage Links) cut into bite sized pieces and Sautéed in Vegetable Oil.
1 Large Onion, diced
1 Green Bell Pepper, large dice
1 Red Bell Pepper, large dice
1 pound of Pasta ( Penne, Elbow Macaroni, Shells, Rigatoni, my choice is Rigatoni)
2 Jars of Pasta Sauce or 2 cans of Hunt's Spaghetti Sauce
1 large package of  Shredded Pizza Cheese

Cook Pasta according to package directions, drain.

In a large bowl:
Chicken
Sausage
Onion
Green Pepper
Red Pepper
Pasta
Pasta Sauce
Mix Well

Pour into a 9"X13" pan, sprayed with a vegetable cooking spray or buttered.

Top with Cheese
Bake at 325 degrees for 45 minutes
It should be golden brown and bubbling.

Enjoy!
Peace in the Kitchen!

Crock Pot Sweet Potatoes and Peaches

As I was researching new recipes for Thanksgiving, I found this easy crock pot recipe.

It comes from About.Com Busy Cooks /Linda Larsen.

I make a traditional Sweet Potato Souffle with a Pecan Topping, but this one looks interesting for a change.

2 pounds of Sweet Potatoes, peeled and sliced

1 can of Peach Pie Filling

2 TBS butter, melted

1/4 tsp salt

1/4 tsp pepper

Spray a 4 quart slow cooker with a vegetable cooking spray

Place potatoes in the bottom of the pot

Add:

peaches

butter

salt 

pepper

Mix Well

Cover and cook on high for 2 1/2 - 3 1/2 hours until potatoes are fork tender.

Enjoy!

Peace in the Kitchen!