Are you buried deep in holiday prep yet? Is your tree up? I'm going to let you in on a little secret. We aren't putting up a tree this year. 2018 has been a lot of chaos for our little family and all of our holiday decorations are in chaos in the barn. I'm not even totally sure that we'll be together this year for it. Still, we will find a day for the three of us together and I can promise delicious food!

Ultimate Breakfast Casserole:

Ingredients:
12 slices bacon, cooked and crumbled
4 cups toasted (or stale) bread cubes
2 cups shredded cheese
8 ounces sliced mushrooms
8 eggs
1.5 cups milk
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Directions: 

This is a large recipe so you’re going to need your big crockpot!

 Cook bacon to desired doneness, and toast the bread. Set these aside. Spray the inside of your slow cooker with cooking spray, and set that aside, too.

In a large mixing bowl, combine the shredded cheese, mushrooms, eggs, milk, salt, and pepper.

Put the bread cubes into the bottom of your sprayed slow cooker, and pour the egg mixture evenly over the entire thing. Place bacon pieces on top.

Cover and cook on low for 6-8 hours, or on high for about 3-4 hours or until eggs are done. When the eggs have completely set, and your casserole has begun to brown on top and pull away from the sides, take the lid off the cooker and let the steam and moisture evaporate for about 15 minutes before serving.





If you like what you've read here, please share it with others using these buttons:

Holy wow...it's December already. Where the heck has this year gone? Have you started your shopping or are you a last minute shopper? Me? I'm trying really hard this year to get all the shopping done and then doing a marathon wrapping session after a delicious breakfast.

Spinach and Feta Quiche:
Ingredients:
6 ounce bag of baby spinach
1/2 onion, minced
3 eggs
1/2 cup flour
1/2 teaspoon baking powder
1/8 teaspoon cayenne pepper
1/2 of a 4oz block of feta
1 1/3 cup of milk

Directions:

Butter or spray your crockpot insert. In a separate bowl, mix the milk, egg, flour, and cayenne. Add the onion and spinach to the bowl, and stir until all of the spinach leaves have a bit of the mixture on them. Pour into the crock, and shove down the spinach leaves with a wooden spoon.

Crumble the 1/2 block of feta over the top.

Cover and cook on low for about 6 hours, or on high for about 4. This is done when the edges are brown, and start to pull away from the sides of the crock. Check with a knife to make sure the eggs are fully cooked.

Unplug and let stand for 15 minutes before cutting.

If you like what you've read here, please share it with others using these buttons:

I love pumpkin spice flavored anything. I love granola. Of course if you combine those two things, I'm in love! This is so good mixed into yogurt! I need to make a new batch very, very soon.

Pumpkin Granola:

Ingredients:
5 cups of rolled oats
3/4 cup canned pumpkin puree
1/2 to 3/4 cup honey (start with the smaller amount)
1 cup whole almonds
1 cup dried cranberries/raisins or mixture (add last hour)
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt

Directions:

Stir everything but the dried fruit in. The honey will be gloppy, just stir the best you can. Cover and cook in a vented crockpot (prop lid open with chopstick or wooden spoon) on high for 4 hours, stirring every 30 minutes or so. Add dried fruit in the last 30-minutes to an hour.

Let cool completely. Store in an airtight container in either the fridge or the freezer.

There are so many ways to use this...sprinkled on ice cream, yogurt, by itself....Let me know your favorite way!





If you like what you've read here, please share it with others using these buttons:

I love breakfast. I think there are times when I would eat it 3x a day and be quite happy doing so. This recipe is one that makes for a great brunch treat. With the holidays upon us, consider using your crockpot to handle breakfasts or other things so that you can focus on your family and friends as much as possible. After all, the food at the holidays is just a bonus and not the prize.

Egg, Feta, and Mushroom Casserole:

Ingredients:
1 dozen eggs
1 pound sliced mushrooms
1 pound sliced portabella mushrooms (or other "fancy" mushroom)
1 chopped red bell pepper
1 block feta cheese
1/2 teaspoon black pepper

Directions:

Sauté the mushrooms and bell pepper in a frying pan on the stove in a bit of olive oil or butter until they are wilted and tender. Spray the inside of your crock with cooking spray, and add the cooked mushrooms, bell pepper, and the mushroom juice (left from cooking your mushrooms).

Crumble in the entire block of feta cheese.

In a large bowl, crack all 12 eggs, and mix with a fork. Add the pepper to the eggs and mix.

Pour the egg on top of the feta and veggies.

Cover and cook on high for 2-4 hours






If you like what you've read here, please share it with others using these buttons:

Every time I watch a cooking show and they make risotto, I go, "oooooh...." because it always looks amazing! Do you have one of those food items that always makes you drool?

Breakfast Risotto:

Ingredients:
1/4 cup butter
3 small apples
1.5 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/4 teaspoon kosher salt
1.5 cups arborio rice
1/3 cup brown sugar
4 cups of liquid – You can combine juice and milk for this or just use milk.

Directions:

Turn your crockpot to high and add the butter so it can start melting. Wash and cut up your apples. Add the rice to the butter, and stir it around to coat it nicely. If the butter isn't completely melted, don't worry.

Add the apples, and spices. Stir in the juice/milk.

Cover and cook on high for 3-5 hours, or on low for 6 or so.

If you like what you've read here, please share it with others using these buttons:

Have you ever made your own yogurt? Every so often I get this itch to experiment with something new. Sometimes that's a good thing...sometimes... Well, life should be a bit of an adventure, right?

Yogurt:

Ingredients:
8 cups (half-gallon) of whole milk
1/2 cup store-bought natural, live/active culture plain yogurt
frozen/fresh fruit for flavoring
thick bath towel
crockpot

Directions:

This takes a while. Make your yogurt on a day when you’ll be home to keep an eye on it.

Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2.5 hours.

Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.

When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.

Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.

Go to bed, or let it sit for 8 hours.

In the morning, the yogurt will have thickened. Blend in batches with your favorite fruit. When you blend in the fruit, bubbles will form. They aren't a big deal, and will settle eventually.

Chill in a plastic container in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup (unflavored) as a starter to make a new batch and next time you won’t need to purchase a live culture.

If you try this, let me know what you thought!




If you like what you've read here, please share it with others using these buttons:

One last casserole before we find our way back to yummy chicken recipes! I just can't help myself! I love these ingredients...

Ingredients:
5 large eggs
3/4 cup cut up cooked sausage
1.5 cups shredded cheese
4 baby potatoes
1 cup milk

Directions:
Chop up your potatoes into little cubes. Mix eggs and milk together inside your crockpot. Add remaining ingredients and mix again.

Cover and cook on low for 8 hours.
Can it get any easier or any yummier? So simple and so delicious! I need to make this really soon!





If you like what you've read here, please share it with others using these buttons:

Are you looking for something to go alongside your eggs or some other breakfast entree? Look no further! Breakfast potatoes and sausage is the perfect breakfast sidekick!

Ingredients:
bunch of red potatoes
 1 yellow onion
 package of breakfast sausage (precooked works well for this)
 2 Tablespoons olive oil
Kosher salt (to taste)
Black pepper (to taste)

Directions:

Wash potatoes well, and chop them into chunks. Chop up the onion. Toss the potatoes and onion with the olive oil, salt and pepper. Place the potatoes and onions in your cockpot and then add your chopped up sausage on top.

Cover and cook on low for 6-8 hours.

If you like what you've read here, please share it with others using these buttons:

Another casserole! Crock pots are perfect for this kind of meal and Mexican food is soooo yummy! Don't believe me? Try this recipe!

Ingredients:
corn tortillas
8 eggs
2 cups fat free milk
2 cups shredded Mexican blend cheese
1 (7-ounce) can green chili, drained
1 red bell pepper, seeded and diced
1 tiny onion, diced
1 cup corn (frozen will work for this)
1 cup sliced mushrooms (optional)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

Directions:

Butter or spray the inside of your stoneware. Put a layer of corn tortillas on the bottom. You may need to tear some to make it fit well.

In a very large mixing bowl, combine all of the other ingredients, and whisk together. Pour about 1/2 of the mixture into the slow cooker, on top of the tortillas. Put in another layer of tortillas, and top with the remaining egg/milk/cheese/other stuff mixture. Top with another layer of corn tortillas.

Cover and cook on low for 6-7 hours, or on high for 4-5. If your crockpot seals well (my 4-quart has a plastic lid, and a lot of condensation builds up), uncover 15-20 minutes before serving and cook on high to release condensation and to firm up the top a bit. You know your breakfast is done when the eggs are fully cooked and the edges have begun to brown and the cheese gets a bit crispy on the sides.

If you like what you've read here, please share it with others using these buttons:

Casseroles often are considered a thing of the past, but don't let that stop you from creating a delicious breakfast for your family! Who doesn't love oooey gooey cheese, hashbrowns, and eggs?

Ingredients:
30 ounce package of plain, frozen hashbrown (shredded) potatoes
4 already cooked sausage, or leftover diced ham
1/2 yellow onion, diced
1 green bell pepper, seeded and diced
1.5 cups shredded cheese
12 eggs
1 cup skim or fat free milk
1 teaspoon kosher salt
1 teaspoon black pepper

Directions:

Spray the inside of your crockpot with cooking spray. Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.

In a mixing bowl, mix the dozen eggs with the milk, salt, pepper, cheese, cut up sausage, and diced vegetables. Pour everything on top of the hash browns.

Cover and cook on low for 6-8 hours or on high for 3-4. This is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.
Breakfast is served!

If you like what you've read here, please share it with others using these buttons:

They say that breakfast is the most important meal of the day? What do you think? I do find that if I eat a proper breakfast, I feel more prepared to handle whatever the day has in store for me. Have you ever made your own granola? That's what we're going to try this week!

Ingredients:
5 cups oats
1/4 cup honey
1/4 cup melted butter
1 Tablespoon flax seeds
1/4 cup slivered almonds
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup unsweetened coconut
1/2 cup dried fruit (I used raisins and cranberries)

Directions:

Put all the dry ingredients into your crock pot. Melt the butter in the microwave and add. Add the honey. Toss well.

Cover, but vent with a chopstick. Cook on high for 3-4 hours, stirring every so often.

If you can smell the granola cooking, go stir. It will burn if you don't keep an eye on it. But it won't burn as quickly this way as it does in the oven!

If you like what you've read here, please share it with others using these buttons:

Ingredients:

1 whole loaf of bread (raisin bread is fantastic, but choose your favorite)
1 dozen eggs
2 teaspoons vanilla
4 cups of milk
1/4 teaspoons salt
2 teaspoons cinnamon
1/4 cup brown sugar
1/4 cup walnuts, or other desired nuts (optional. I did not use nuts this time.)

Directions:

This is a larger recipe so you may need to use a 6 quart crockpot. If you don’t have one, you may need to scale back the recipe.

Grease the inside of your crockpot very well with butter, shortening, or cooking spray. Slice your bread into large slices (if it's already sliced, just dump it in) and place the bread into the crockpot.

In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, and vanilla together. Pour on top of the bread.

Cover and cook on low for 6-8 hours. This is done when the bread has soaked up all of the liquid and the egg has cooked (you can tell because you'll see bits of cooked egg stuck to the bread).

If after 8 hours, everything looks done, but there is still liquid in your crockpot, take the lid off and let it cook for a bit without it.





If you like what you've read here, please share it with others using these buttons:

If you like what you've read here, please share it with others using these buttons:

Ingredients:

1 cup of rolled oats
2 cups of milk
2 tablespoons of brown sugar
1 tablespoon of vanilla
pinch of salt
1 chopped apple


Directions:

Add oats, chopped apple and milk to your crockpot. Mix in brown sugar, vanilla, and a pinch of salt.
Cover and cook on high for 1-2 hours or low for 2-3. Garnish with some cinnamon for a bit of extra yummy.




If you like what you've read here, please share it with others using these buttons:

Ingredients:

3 cups rolled oats (not instant or quick oats)
1/2 cup brown sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
2 Tablespoons flax meal (optional)
1 cup milk
2 eggs
2 teaspoons vanilla
1/4 cup butter, melted
3/4 cup dried fruit

Directions:

Mix all the ingredients together in the crockpot. Stir well with a spoon. You want to make sure the baking powder gets dispersed evenly.

Cover and cook on low for 3-5 hours, checking every so often. This is done when the edges are brown and are beginning to crust, and the center is set. An inserted knife should come out clean.

Let it sit in the cooling crockpot for at least an hour before attempting to cut. The longer you let it sit, the more set and brownie-like the pieces will be.



If you like what you've read here, please share it with others using these buttons:

Ingredients:

Cake:
cooking spray
2 cups Bisquick mix 2/3 cup applesauce
1/4 cup milk
2 tablespoons sugar
2 tablespoons butter, melted
2 apples, peeled, cored, diced (green is best, but feel free to use any you have on hand)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 egg

Crumb topping:
1/4 cup Bisquick
1/4 cup brown sugar
2 Tablespoons butter, softened
1/4 cup chopped nuts (optional)

Directions:

Spray your crockpot with cooking spray and set aside. In a mixing bowl, combine all the ingredients for your coffee cake. Stir with a rubber spatula--no need to break out the mixer. The batter will be thick and lumpy. Pour into your prepared stoneware insert.

In a small bowl, combine the ingredients for the crumb topping and sprinkle evenly on top of the batter. Cover and cook on high for 2 to 3 hours, or until the cake browns and pulls away from the sides. Uncover the cooker and cook on high for another 30 minutes, or until an inserted toothpick comes out clean.




If you like what you've read here, please share it with others using these buttons: