Amish Breakfast Casserole

Amish Breakfast CasseroleThe night of easy dinners is here. Ah, Monday. With driving kids around this is the day that dinner is always the hardest. I am gone for about 40 minutes right when I would usually preparing our dinner. I very often rely on the crock pot. It is so welcoming to come into a house that has a delicious meal bubbling away, ready to be eaten by my hungry family. Another good go-to is the casserole. They generally bake for 40 minutes are more, so I can prepare it, and then pop it in the oven right before we leave. This one left us with full bellies, and was quite tasty. We all would happily eat this one again!

Recipe adapted from Allrecipes

  • 1 pound bacon, diced
  • 1 small red onion, peeled and chopped
  • 6 eggs
  • 4 cups frozen hash browns
  • 1 cup cottage cheese
  • 2 cups Swiss cheese
  • 1 cup Cheddar cheese
  • 1 tsp salt
  • grind of pepper
  1. Cook bacon and onion in large skillet until bacon is crisp. Drain.
  2. While bacon is cooking, whisk eggs in large mixing bowl. Stir in remaining ingredients, and bacon after it has been drained.
  3. Grease a 13×9 inch baking dish. Pour mixture in.
  4. Bake, uncovered, for 45 minutes at 350 degrees.
  5. Eat and enjoy!

Butternut Squash Carbonara

Butternut Squash CarbonaraGuys! It’s my most favourite season ever! I am a fall lover, no doubt about it. The food, the smells, the activities. I just love it. Plus, it gears up to Christmas. Our gang over a Secret Recipe Club have all gotten together to share with you some wonder full recipes! The same rules apply, we are assigned a blog, and get to choose one recipe from that blog. This time around, the narrowing down is a little easier, as it must be fall themed! I was assigned Well Dined. And aren’t I the lucky one, because she has her recipe index divided into seasons! Wow, did that ever make it easy for me! What a great idea! Obviously, I went with the Butternut Squash Carbonara, squash is certainly an ingredient that screams fall to me. I kept the recipe for the most part the same, except I could not find the wonderful long curly noodles that were used in the original, and I LOOKED! So we used spaghetti noodles, but otherwise it’s the same. Really want to get my hands on some of those fun looking noodles though! So eat , enjoy, it’s pasta, so I know you will!

  • 4 oz bacon, chopped
    1 tbsp butter
    1 cup peeled & grated Butternut squash
    2 cloves garlic, minced
    4 large eggs
    1 cup grated Parmesan cheese
    1 pound pasta of choice (long noodles are best)
    freshly cracked black pepper, salt
  1. Cook bacon until crispy. Remove with a slotted spoon to plate lined with paper towel. Cover to keep warm. Remove all but 1 Tbsp. of bacon grease. Add 1 Tbsp of butter, and cook squash and garlic for 4 minutes. Remove from heat.
  2. While bacon is pan , start your water boiling to cook pasta. Cook pasta until al dente. Remove 1/2 cup pasta water. Drain the rest.
  3. While pasta is cooking, combine eggs and parmesan cheese. Whisk with fork. As soon as you drain the pasta return to hot pot. Toss eggs mixture, with pasta, using tongs for about 4 minutes. The hot pasta will cook the eggs. Add the 1/2 cup pasta water you reserved, the squash and bacon. Toss until combined.
  4. Top with salt and pepper.
  5. Eat and enjoy!

Broccoli Madness Salad

Broccoli SaladMMM…mmm..broccoli. One of my favourite vegetables. Hubby and I visited Sweet Tomatoes when we were down in Florida a few years ago, and we left thinking, I wish we had them in Canada! Such a great restaurant, I stumbled on this version of their broccoli salad over at Cinnamon Spice and Everything Nice. We loved the restaurant, we love broccoli AND I was asked to bring salad when going to a friend’s house. The starts aligned. I made it, and it was the best broccoli salad I have made to date! Did I already say Yum?

Ingredients
Salad:
  • ½ cup cashews- toasted
  • 1 big head broccoli
  • 6 slices cooked, chopped bacon
  • ⅓ cup dried cranberries
  • ¼ cup thinly-sliced red onion – I used white
Dressing:
  • 1 cup mayonnaise
  • ⅓ cup sugar
  • 2 tablespoons apple cider vinegar
  • salt and pepper, to taste
 1. Gently blanche broccoli by putting it in boiling water for 2 minutes. Dump and rinse with ice water.
2. Combine this with cashews, bacon, dried cranberries and sliced onion.
3. Combine dressing ingredients. Toss with broccoli mixture. Let sit for 10 minutes. Toss again before serving.
4. Eat and enjoy!

Chorizo & Bacon Stuffed Peppers

Stuffed PepperSo, I made some peppers. They were delicious. I don’t feel my family liked these as much as I did, but my one spice lover was down with the flu, and the rest of the family prefers food that would be considered “mild”. So although these didn’t go over quite as I thought they would, I still quite enjoyed them. Plus, I increased the bacon significantly from the original recipe, and extra bacon is always a good thing! Right?

Recipe slightly adapted from Allrecipes

  • 6 Bell Peppers, cut in half and seeded
  • 1 lb. chorizo sausage, casing removed and chopped
  • 12 slices bacon
  • 1/2 small onion, peeled and chopped
  • 3 cups cooked brown rice
  • 1 small can diced tomatoes
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup salsa
  • Sauce
  • 1 (14 ounce) can green enchilada sauce
  • 1 Tbsp. reach seasoning mix
  • 1/3 cup sour cream
  1. Bring large pot of water to a boil. Cook peppers for 3 minutes. Drain. Sprinkle with salt. Place in large baking dish so they are ready to fill.
  2. Cook sausage, bacon and onion in skillet until bacon is cooked through and onion is tender. Drain off fat.
  3. Combine sausage mixture with next 4 ingredients. Fill the peppers with this mixture.
  4. Bake for 15 minutes at 350 degrees.
  5. Combine enchilada sauce and ranch mix in small saucepan. Heat to bubbly. Remove from heat and stir in sour cream. Spread over peppers.
  6. Eat and enjoy!