Bacon and Hash Brown Egg Bake

http://www.bettycrocker.com/recipes

1 lb bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 lb) frozen hash browns, thawed
2 cups shredded Cheddar cheese (16 oz)

 In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.

 Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.

 Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted.
 Let stand 5 minutes.

Overnight Peaches-and-Cream French Toast

Ingredients




1 8-oz. loaf French bread, sliced
8 large eggs
2 cups whole milk
1/4 cup sugar
1 teaspoon vanilla extract
2 15-oz. cans sliced peaches packed in juice, drained
1/2 cup packed dark brown sugar
1/2 teaspoon cinnamon
1/2 cup heavy cream
 Butter a 9-by-13-inch baking dish. Arrange bread in a tight, flat layer in dish.

In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread. Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours.

 Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350°F. Pour cream into a small pan; bring to a boil over high heat. Cook until reduced by half, about 10 minutes. Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 45 to 55 minutes. Let stand for 10 minutes before serving.



http://www.myrecipes.com/recipe

Overnight Stuffed French Toast

1tub (8 oz.) PHILADELPHIA


1/3 Less Fat than Cream Cheese

3Tbsp. sugar8slices cinnamon-swirl bread

4 eggs

1/2cup milk

2cups sliced fresh strawberries

1cup blueberriesMake It



MIX reduced-fat cream cheese and sugar until well blended; spread onto bread. Place 4 bread slices, cream cheese-sides up, in 8-inch square baking dish sprayed with cooking spray. Cover with remaining bread slices, cream cheese-sides down.



WHISK eggs and milk until well blended; pour over bread. Cover; refrigerate overnight.



HEAT oven to 350ºF. Bake, uncovered, 30 to 35 min. or until center is set and top is lightly browned. Serve topped with fruit.

http://www.kraftrecipes.com/recipes

Apple Cinnamon Oatmeal Casserole

Ingredients

2 cups half-and-half or milk
1/4 cup packed brown sugar
1 tablespoon butter
1/2 teaspoon salt
1 cup quick-cooking oats
2 tablespoons ground cinnamon
1 cup peeled chopped apple
1/2 cup chopped dried apricots
1/4 cup chopped pecans
1/2 cup raisins
2 tablespoons dried cherries
Cinnamon Oat Nut Topping, recipe follows

Cinnamon Oat Nut Topping:

1/4 cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons chopped pecans
3 tablespoons oats
Butter, to dot the top

Directions

Preheat the oven to 350 degrees F. Grease a medium casserole dish.
Combine the half-and-half or milk, brown sugar, butter and salt in a heavy saucepan over medium heat. Simmer until the butter is melted and the mixture is smooth. Remove from heat. Add the oats to a casserole dish and stir in the milk mixture, cinnamon, apples, apricots, pecans, raisins and cherries. Cook’s Note: If the casserole seems dry, add milk to moisten.

Top with Cinnamon Oat Nut Topping and dot with butter. Bake for 20 to 30 minutes. Remove from the oven and serve.

Cinnamon Oat Nut Topping:

Combine all ingredients in a small bowl until well combined. 

          Watch Paula on Food Network

Chili & Salsa

Ang's "Cold Weather Days" Chili   2 teaspoons oil 1 yellow or white onion
3 cloves garlic, minced
1 jalapeno pepper, seeded(or not) & chopped

1 serrano peppers
1/2 lb sausage 1 round steak-crock pot
or 1lb hamburger-cook stove
1 can diced fire roasted tomatoes
1 can diced tomatoes & chilies
1 can (dark or any) beer
1 cup strong coffee
2 (6 ounce) cans tomato paste
1/2 cup brown sugar
3 1/2 tablespoons chili sauce
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
1 teaspoon pepper
1 can kidney beans
1 can chili beans
1 can black beans
1 can pinto beans
(or any 4 cans of beans you like)
1 can corn (optional)

I usually keep my homemade salsa on hand to use in my chili
which means
NO  oil

ONLY 1 yellow or white onion, no red onion
no garlic, no jalapeno pepper, no serrano peppers


Ang's FAST Salsa
2 cans diced Fire Roasted Tomatoes
1 can diced Tomatoes with green chili's
 l (big) can crushed tomatoes(Mexican style) & l head cilantro & l Tbsp lime juice
or 1 can of diced tomatoes with Cilantro & Lime juice
and
 1 can of diced tomatoes & garlic or 1 Tbsp minced garlic (or 3 garlic cloves)
 (confused? Basically if you don't want to cut up the cilantro and or garlic or buy lime juice just buy the cans of diced tomatoes with it in it)

1 Tbsp Salt
1 Tbsp Sugar
1 large red/purple onion
1 yellow or white onion (what ever you like better)
l Serrano pepper
l Jalapeno peppers

Cooking Directions Option 1(cook stove):
In a soup pan heat oil. Cook meat till brown then add onions and then garlic. Add tomatoes, beer, coffee, tomato paste.  Stir in 1/2 to 1 quart of water (how ever much is needed) and add the spices and then stir in beans and peppers.   
Reduce heat and simmer for 1/2 hour to a hour

Cooking Directions Option 2 (LARGE crock pot)

Add frozen round steak and sausage.  Add everything else but water.  If it looks like it needs water add only a couple cups till cooked.  I let mine cook all day then add any liquid that it may need, after I stir and make sure the meat is all shredded. 

OR

Place round steak and salsa (or all the cans of tomatoes & both onions)  and 1 can diced fire roasted tomatoes, 1 can diced tomatoes & chilies, beer & coffee, 2 (6 ounce) cans tomato paste and brown sugar and chili sauce and the seasonings:
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
1 teaspoon pepper
When you get home shred the meat add cooked sausage and beans!

 

Dragon's Breath Chili

Ingredients:


2 tablespoons butter
3 tablespoons bacon grease, or canola oil
2 red bell peppers, diced (about 2 cups)
2 jalapenos, minced (about 2 tablespoons)
3 Anaheim chiles, roasted, peeled, chopped
3 poblano chiles, roasted, peeled, chopped
2 yellow onions, diced (about 2 cups)
1 head garlic, minced (about 1/4 cup)
1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
2 pounds ground beef, coarse grind
1 pound bulk Italian sausage
2 teaspoons granulated onion
2 teaspoons granulated garlic
3 tablespoons chili powder
2 teaspoons hot paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons cayenne pepper
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer
1 cup chicken stock
2 (15.5-ounce) cans pinto beans, with juice
2 (15.5-ounce) cans kidney beans, with juice

Directions:
In large stock pot over high heat, add butter and bacon grease. Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes. Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours.

Serve in bowls over Double-Fried French Fries and garnish with Saltine crackers, green onions and shredded Cheddar.

 
Double-Fried French Fries


4 (4 to 5-inches long) russet potatoes (about 2 pounds)
2 quarts canola oil
1 tablespoons fine-grain sea salt
1 teaspoon freshly ground black pepper
Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.

Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.

Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.

Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.

Raise heat of oil to 350 degrees F.

Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.

Yield: 8 servings





http://www.foodnetwork.com/recipes/guy-fieri/dragons-breath-chili-recipe/index.html

Halftime Chili

http://www.recipegirl.com/2012/02/02/halftime-chili/
Yield: 10 to 12 servings
Prep Time: 25 min
Cook Time: 1 hr, 30 min

Ingredients:

2 tablespoons olive oil
1 1/2 cups chopped sweet onion
6 large garlic cloves, minced
3 pounds ground beef
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried basil
3 bay leaves
1/2 teaspoon dried oregano
1/2 teapsoon dried thyme
2 mild jalapeños, seeds & ribs removed and chopped finely
One 28-ounce can crushed tomatoes with puree
One 14.5-ounce can low-sodium chicken broth
One 12-ounce bottle of beer
One 6-ounce can tomato paste
1/2 cup bottled barbecue sauce
One 15-ounce can chili beans in sauce
Directions:

Heat oil in large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are soft and lightly browned, about 8 minutes. Add beef and sauté until browned, about 5 min. Add chili powder, cumin, basil, bay leaves, oregano and thyme. Stir 2 minutes. Mix in jalapeños, tomatoes, broth, beer, tomato paste, and barbecue sauce. Bring to a boil and then reduce heat to a simmer. Let simmer until thickened to desired consistency, stirring occasionally to reincorporate the ingredients, about 1 hour and 15 min. Mix in the beans and heat an additional 5 minutes.

Tips:
*This can be prepared up to 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.
*Try adding a variety of things: a bunch of fresh cilantro, different kinds of beans, cheese, sour cream, ground veal or turkey.

Source: Adapted slightly from Bon Appetit