The Posse that cooks together...Recipe Thread :)
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I'm super impressed with this, thank you. I have no life, so I will try this when I get home tonight.
And to get them out easily. Ok I have too much time on my hands today.
This doubles triples well.
I let mine set a week if possible. Like the pickle and red to get all the way to the yoke.
Ingredients:
8 eggs
1 (15 ounce) can sliced beets with liquid
1/2 cup white vinegar
1/2 cup white sugar
1/2 cup water
1/2 teaspoon ground cinnamon (optional) I don't use
Directions:
1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
2. In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.
I let mine set a week if possible. Like the pickle and red to get all the way to the yoke.Ingredients:
8 eggs
1 (15 ounce) can sliced beets with liquid
1/2 cup white vinegar
1/2 cup white sugar
1/2 cup water
1/2 teaspoon ground cinnamon (optional) I don't use
Directions:
1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
2. In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.
This is super easy! 
Gnocchi
2 potatoes (enough to make 1 cup mashed)
2 cups flour
1 egg
Peel and boil the potatoes, let them cool and mash. Add all the ingredients and knead into a firm dough. I divide it into quarters, then roll into snakes about the thickness of a breadstick. Cut into bite sized pieces.
Boil a large pot of water and drop them in, cook until they float, about 5-7 minutes. Done!
Before cooking, they freeze very well, too. I freeze them on a lightly floured cookie sheet so they stay separated, then after they freeze put them in a ziplock. Cook the same as fresh, drop in boiling water until they float.
Gnocchi
2 potatoes (enough to make 1 cup mashed)
2 cups flour
1 egg
Peel and boil the potatoes, let them cool and mash. Add all the ingredients and knead into a firm dough. I divide it into quarters, then roll into snakes about the thickness of a breadstick. Cut into bite sized pieces.
Boil a large pot of water and drop them in, cook until they float, about 5-7 minutes. Done!
Before cooking, they freeze very well, too. I freeze them on a lightly floured cookie sheet so they stay separated, then after they freeze put them in a ziplock. Cook the same as fresh, drop in boiling water until they float.
Unstuffed Cabbage Roll Skillet
•Olive oil for the pan
•1 small to medium yellow onion, peeled and diced •1 pound ground beef (may use half ground beef, half sausage) •1 small cabbage (about 2 – 2 1/4 pounds), cored and chopped
•1 cup uncooked white rice (I like long grain; see notes for brown rice substitution)
•1 (14.5-ounce) can beef broth
•1 (15-ounce) can tomato puree or sauce (see notes)
•1 (8-ounce) can tomato sauce
•1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground pepper
•1 1/2 teaspoons sugar
•1 teaspoon dried dill (may substitute dried thyme leaves or Italian seasoning)
•Optional toppings: shredded cheese (Swiss, Italian blend, or mozzarella are all good choices), fresh parsley or dill for garnish
1.On medium-high, heat about 2 teaspoons of olive oil in a very large skillet with a tight-fitting lid. (If you don’t have a lidded skillet big enough to hold all of the ingredients–a 14-inch diameter works well–use a Dutch oven or a large, heavy-bottomed pot.) Add the onion to the pan, and sauté 3-4 minutes or until softened. Add the ground beef and cook until you see very little pink, breaking up as you go.
2.Stir in the rice, broth, tomato puree and sauce, salt, pepper, sugar and dill. Add the cabbage and toss to mix all of the ingredients. Increase the heat to high to bring the mixture to a boil. Once the mixture reaches a boil, cover the pan, reduce the heat and simmer, stirring occasionally, 25-30 minutes or until the rice is just tender. Remove the skillet from the heat and let rest, covered, for 5-10 minutes.
3.Check for seasoning, adding a little more salt and pepper to taste. Sprinkle with cheese (1/4 – 1/2 cup–you may also sprinkle to taste on individual servings) and fresh herbs (about 1-2 tablespoons), if using.
Notes
Homemade or your favorite jarred sauce may be substituted for the two cans of sauce and/or puree specified in the recipe. And as long as you have about three cups total, it doesn’t matter if you use all sauce or all puree.
On occasion, I have used brown rice in this recipe. Because of its longer cooking time, however, the mixture will need to be simmered for approximately twice as long. Stir occasionally and remove from heat, as above, when the rice is tender.
•Olive oil for the pan
•1 small to medium yellow onion, peeled and diced •1 pound ground beef (may use half ground beef, half sausage) •1 small cabbage (about 2 – 2 1/4 pounds), cored and chopped
•1 cup uncooked white rice (I like long grain; see notes for brown rice substitution)
•1 (14.5-ounce) can beef broth
•1 (15-ounce) can tomato puree or sauce (see notes)
•1 (8-ounce) can tomato sauce
•1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground pepper
•1 1/2 teaspoons sugar
•1 teaspoon dried dill (may substitute dried thyme leaves or Italian seasoning)
•Optional toppings: shredded cheese (Swiss, Italian blend, or mozzarella are all good choices), fresh parsley or dill for garnish
1.On medium-high, heat about 2 teaspoons of olive oil in a very large skillet with a tight-fitting lid. (If you don’t have a lidded skillet big enough to hold all of the ingredients–a 14-inch diameter works well–use a Dutch oven or a large, heavy-bottomed pot.) Add the onion to the pan, and sauté 3-4 minutes or until softened. Add the ground beef and cook until you see very little pink, breaking up as you go.
2.Stir in the rice, broth, tomato puree and sauce, salt, pepper, sugar and dill. Add the cabbage and toss to mix all of the ingredients. Increase the heat to high to bring the mixture to a boil. Once the mixture reaches a boil, cover the pan, reduce the heat and simmer, stirring occasionally, 25-30 minutes or until the rice is just tender. Remove the skillet from the heat and let rest, covered, for 5-10 minutes.
3.Check for seasoning, adding a little more salt and pepper to taste. Sprinkle with cheese (1/4 – 1/2 cup–you may also sprinkle to taste on individual servings) and fresh herbs (about 1-2 tablespoons), if using.
Notes
Homemade or your favorite jarred sauce may be substituted for the two cans of sauce and/or puree specified in the recipe. And as long as you have about three cups total, it doesn’t matter if you use all sauce or all puree.
On occasion, I have used brown rice in this recipe. Because of its longer cooking time, however, the mixture will need to be simmered for approximately twice as long. Stir occasionally and remove from heat, as above, when the rice is tender.
Pumpkin Chocolate Chunk Cookies
1 c canned pumpkin pie mix
1 c sugar
1/2 c canola oil
1 egg
2 c flour
2 tsp baking powder
1 c semi-sweet chocolate chunks
1 tsp baking soda disolved in 1 tsp. milk
1 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
Combine all ingredients in a large bowl and mix well. Drop cookies onto lightly greased cookie sheet. Bake 10-12 minutes at 375 degrees.
1 c canned pumpkin pie mix
1 c sugar
1/2 c canola oil
1 egg
2 c flour
2 tsp baking powder
1 c semi-sweet chocolate chunks
1 tsp baking soda disolved in 1 tsp. milk
1 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
Combine all ingredients in a large bowl and mix well. Drop cookies onto lightly greased cookie sheet. Bake 10-12 minutes at 375 degrees.
Baked Pumpkin Donuts
1/2 c vegetable oil
3 large eggs
1 1/2 c granulated sugar
1 1/2 c pumpkin puree (canned pumpkin)
1 1/2 tsp pumpkin pie spice
1 1/2 tsp salt
1 1/2 tsp baking powder
1 3/4 c flour
2 Tbsp flour
sugar and cinnamon for topping
Directions
1. Preheat oven to 350. Lightly spray 2 donut pans with cooking spray. Combine the vegetable oil, eggs, sugar, canned pumpkin, pumpkin pie spice, salt, and baking powder and beat with mixer until smooth.
2. Stir in the flour (1 3/4 cups plus 2 tbsp).
3. Fill the wells of the donut pans about 3/4 full. Bake for 15-18 minutes or until tops spring back to the touch. Let cool for 5 minutes before removing them from the donut pan, then transfer to a wire rack to cool.
4. Place cinnamon and sugar in a storage bag. When the donuts are cooled slightly (warm but not hot) gently shake them in the bag. Eat while still warm! This recipe makes about 15 donuts. If you only have 1 donut pan (like me) you will have to bake in batches.
1/2 c vegetable oil
3 large eggs
1 1/2 c granulated sugar
1 1/2 c pumpkin puree (canned pumpkin)
1 1/2 tsp pumpkin pie spice
1 1/2 tsp salt
1 1/2 tsp baking powder
1 3/4 c flour
2 Tbsp flour
sugar and cinnamon for topping
Directions
1. Preheat oven to 350. Lightly spray 2 donut pans with cooking spray. Combine the vegetable oil, eggs, sugar, canned pumpkin, pumpkin pie spice, salt, and baking powder and beat with mixer until smooth.
2. Stir in the flour (1 3/4 cups plus 2 tbsp).
3. Fill the wells of the donut pans about 3/4 full. Bake for 15-18 minutes or until tops spring back to the touch. Let cool for 5 minutes before removing them from the donut pan, then transfer to a wire rack to cool.
4. Place cinnamon and sugar in a storage bag. When the donuts are cooled slightly (warm but not hot) gently shake them in the bag. Eat while still warm! This recipe makes about 15 donuts. If you only have 1 donut pan (like me) you will have to bake in batches.
Pumpkin Snicker doodles
FOR COOKIES
3 3/4 c flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 stick butter, room temperature
1 c sugar
1/2 c dark brown sugar
1 c pumpkin puree
1 large egg
2 tsp vanilla extract
dash(es) pumpkin pie spice
FOR THE COATING
1/2 c sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
dash(es) all spice
dash(es) pumpkin pie spice
Directions
1. In a medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.
2. Preheat oven to 350 degrees.
3. Line baking sheets with parchment paper. In a small bow, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Rol the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.
4. Bake the cookies for 10-12 minutes (no longer than that. Depending on your oven it make take 10 or the max 12. I did mine at 11 minutes). Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.
FOR COOKIES
3 3/4 c flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 stick butter, room temperature
1 c sugar
1/2 c dark brown sugar
1 c pumpkin puree
1 large egg
2 tsp vanilla extract
dash(es) pumpkin pie spice
FOR THE COATING
1/2 c sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
dash(es) all spice
dash(es) pumpkin pie spice
Directions
1. In a medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.
2. Preheat oven to 350 degrees.
3. Line baking sheets with parchment paper. In a small bow, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Rol the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.
4. Bake the cookies for 10-12 minutes (no longer than that. Depending on your oven it make take 10 or the max 12. I did mine at 11 minutes). Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.
Cream cheese apple dip:
1 block of cream cheese, softened
1 small can of sweetened condensed milk
1/2 a bag of Heath toffee chips (find where the choc chips are)
Mix all ingredients together in a mixer for about 2 minutes. Chill in fridge. Use as a dip for apple wedges.
1 block of cream cheese, softened
1 small can of sweetened condensed milk
1/2 a bag of Heath toffee chips (find where the choc chips are)
Mix all ingredients together in a mixer for about 2 minutes. Chill in fridge. Use as a dip for apple wedges.
Slow Cooker Bacon, Egg & Hashbrown Casserole
Ingredients
•20 ounce bag frozen, shredded hash browns (I used Trader Joe’s)
•8 slices thick-cut bacon, cooked and coarsely chopped
•8 ounces shredded cheddar cheese
•6 green onions, sliced thin
•12 eggs
•1/2 cup milk
•1/2 teaspoon salt
•1/4 teaspoon pepper
•Cooking oil (to lightly coat slow cooker)
Directions
Lightly grease your slow cooker with cooking oil. Layer half of the hash browns into the bottom and top with half the bacon, half the cheese, and one-third of the green onions. Set aside some bacon and green onion for garnish and then repeat with a second layer of hash brown, bacon, cheese and onion.
In a large bowl, whisk together eggs, milk, salt, and pepper and slowly pour over top. Cook until eggs are set, approximately 2-3 hours on high, or 4-5 hours on low. Sprinkle remaining bacon and onions on top and serve immediately, with or without hot sauce.
Nutrition Information
Serves: 8 | Serving Size: approx. 6 ounces (approx. 1 cup)
Per serving: Calories: 342; Total Fat: 22g; Saturated Fat: 10g; Monounsaturated Fat: 8g; Cholesterol: 357mg; Sodium: 648mg; Carbohydrate: 14g; Dietary Fiber: 2g; Sugar: 2g; Protein 21g
Nutrition Bonus: Potassium: 472mg; Iron: 12%; Vitamin A: 21%; Vitamin C: 14%; Calcium: 27%
Article printed from Hello Healthy: https://blog.myfitnesspal.com
URL to article: https://blog.myfitnesspal.com/slow-cooker-bacon-egg-hash-brown-casserole/
Ingredients
•20 ounce bag frozen, shredded hash browns (I used Trader Joe’s)
•8 slices thick-cut bacon, cooked and coarsely chopped
•8 ounces shredded cheddar cheese
•6 green onions, sliced thin
•12 eggs
•1/2 cup milk
•1/2 teaspoon salt
•1/4 teaspoon pepper
•Cooking oil (to lightly coat slow cooker)
Directions
Lightly grease your slow cooker with cooking oil. Layer half of the hash browns into the bottom and top with half the bacon, half the cheese, and one-third of the green onions. Set aside some bacon and green onion for garnish and then repeat with a second layer of hash brown, bacon, cheese and onion.
In a large bowl, whisk together eggs, milk, salt, and pepper and slowly pour over top. Cook until eggs are set, approximately 2-3 hours on high, or 4-5 hours on low. Sprinkle remaining bacon and onions on top and serve immediately, with or without hot sauce.
Nutrition Information
Serves: 8 | Serving Size: approx. 6 ounces (approx. 1 cup)
Per serving: Calories: 342; Total Fat: 22g; Saturated Fat: 10g; Monounsaturated Fat: 8g; Cholesterol: 357mg; Sodium: 648mg; Carbohydrate: 14g; Dietary Fiber: 2g; Sugar: 2g; Protein 21g
Nutrition Bonus: Potassium: 472mg; Iron: 12%; Vitamin A: 21%; Vitamin C: 14%; Calcium: 27%
Article printed from Hello Healthy: https://blog.myfitnesspal.com
URL to article: https://blog.myfitnesspal.com/slow-cooker-bacon-egg-hash-brown-casserole/
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