Perfect for Christmas morning served with some biscuits and orange juice.
This recipe serves 12 people, however if you have hungry boys it will probably serve 6.
6 cups frozen shredded hash brown potatoes
1 1/2 cups shredded Monterey Jack cheese with jalapeno peppers (or shredded Cheddar cheese)
2 cups diced cooked ham or Canadian bacon
1/2 cup sliced green onions
8 large beaten eggs (or 2 cups egg substitute)
Two 12 ounce cans (3 cups total) evaporated milk or evaporated skim milk
1/4 teaspoon salt
1/4 teaspoon pepper
Grease a 3 quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish. At this point, you can cover and refrigerate until ready to bake (several hours or overnight). When ready to bake, preheat oven to 350F. Bake, uncovered, for 45-55 minutes or until center appears set. Let stand for 5 minutes before serving. If baking after casserole has been chilled, you will need to increase baking time to 55 to 60 minutes.
We topped ours with some picante sauce. Would also be good with a dollop of sour cream on top too.
Love, love, love cranberry sauce. I can’t eat turkey without cranberry sauce. Just have to have it. This year we had quite a bit of leftover cranberry sauce and I decided to do something with it. I also had 3 very very ripe bananas that I needed to do something with very quickly. I made Banana Cranberry Bread to use up both ingredients. This bread is excellent for breakfast and freezes well.
Banana Cranberry Bread
2 1/2 cups white sugar
1 cup shortening
3 mashed bananas
1 cup cranberry sauce (I only had about 1/2 cup but it worked out fine)
1/2 cup milk
1 teaspoon vanilla
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts
Preheat oven to 350 degrees F. Lightly grease two 9×5 inch loaf pans. In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.
I love sweet potatoes for Thanksgiving. I just have to have sweet potatoes along with my turkey on Thanksgiving but for some reason the rest of my family isn’t too wild about eating it so I have lots of leftovers. Here is my recipe for Sweet Potato Casserole. It is a wonderful recipe. I had lots of leftovers this year and I couldn’t eat it all by myself. I decided to make it into something different. I decided to make Sweet Potato Bread. This bread will be perfect for breakfast on a rushed morning. This is also a freezable bread.
Sweet Potato Bread
1 1/2 cups white sugar
1/2 cup vegetable oil
1 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup water
1 cup cooked and mashed sweet potatoes (or use leftover Sweet Potato Casserole)
1/2 cup chopped pecans (I didn’t add any because I added pecans to the casserole)
Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts. Pour batter into greased 9×5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F for about one hour.
Coming up tomorrow: what to do with leftover cranberry sauce!
It isn’t often that I have leftover mashed potatoes from Thanksgiving but for some reason I did this year. I had enough mashed potatoes to make a good potato soup.
I added some milk and water to the mashed potatoes. I didn’t have to add much seasoning to the soup because the mashed potatoes already had lots of seasoning in them including cream cheese, sour cream, and butter. I did add more salt and pepper. I also added a few dashes of garlic powder. I also added about 1 cup of grated cheddar cheese to the soup. Cook this until the cheese melts.
The soup can be topped with chopped cooked bacon, more cheese and chopped parsley.
This turned out so good and it used up the rest of the mashed potatoes. Even better yet was, it made one meal.
After Thanksgiving there is always the dilemma of what to do with all the leftovers. This year I decided to make turkey soup instead of turkey and dumplings like I did last year. One advantage to make turkey soup is being able to put all kinds of vegetables in it.
This is the first year I made turkey soup and did not follow a recipe. This turned out to be the best soup I have made. I will briefly explain how I cooked it but really you can pretty much put whatever you want to in it.
To begin with I cooked the turkey carcass for about 3 hours. After the 3 hours I took the carcass out and placed it in a bowl to cool off. I strained the broth to make sure all bones were out. Then I skimmed the top to remove the fat. When the carcass cooled off enough I got what meat I could off of it and put that in the soup.
Then I added what veggies I had. It ended up being 1 chopped onion, 1 package of sliced mushrooms, sliced carrots, sliced celery, about 8 cut up red potatoes and here is the best part. I put the rest of the leftover green bean casserole in the soup too. Green bean casserole has all the ingredients for a good soup already in it like cream of mushroom soup and french fried onions.
For seasonings I put in what I thought my family would like, salt and pepper, poultry seasoning, parsley, cumin, rosemary, thyme and no telling what else I put in there.
Then I simmered all that until the veggies were tender.
I added 1 cup of rice to the soup and cooked it until it was done.
Oh my! This was good soup. I made a huge pot full and ended up freezing some too. Oh yes, serve with any leftover dinner rolls if you have any!
So this recipe used up the rest of the turkey and the green bean casserole. Next post will be about what to do with leftover mashed potatoes.
All I can say to this one is yum!!! This is a great way to cook backstrap!
- 1 (14-1/2 ounce) can diced tomatoes (use can and add 1 can of water)
- 2 cloves garlic, crushed
- 1/3 cup vegetable oil
- all-purpose flour for dusting
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 1/2 pounds venison backstrap (see Note)
- 1 medium onion, cut into strips
- 1 medium bell pepper, cut into strips
- Cooked rice
- Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper. Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 degrees F.
- Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.
It is deer season. Venison isn’t one of my favorite meats to eat but I will eat it if hubby brings one home. I try to cook the venison in spicy dishes so I don’t taste the wild taste as much. It usually works. We had some summer sausage made this time with jalapeno and cheese in it. It turned out really good. We got a lot of hamburger and I need to be creative, thinking of ways to cook it besides using it in chili and spaghetti. I decided to cook it in a Taco Pie. The seasonings are spicy and I never would have known I was eating deer. If you aren’t a fan of venison and have some meat, give this recipe and try.
Venison Taco Pie
1 can refrigerated crescent dinner rolls
1 lb ground venison
3/4 cup chunky salsa
2 tablespoons taco seasoning mix
1 cup shredded cheese
shredded lettuce, as desired
diced tomato, as desired
Extra chunky salsa, as desired on top
Sour Cream, as desired on top
Heat oven to 375 degrees. Unroll dough, separate into triangles and place into an ungreased pie pan. Press over the bottom and up the sides to form the pie crust. Brown venison over medium heat, stirring occasionally, until thoroughly cooked. Stir in salsa and taco seasoning mix; simmer for 5 minutes. Spoon venison meat mixture into the crust-lined pan; top with cheese. Bake 15-18 minutes or until crust is deep golden brown and cheese is melted. Top with lettuce, tomato, salsa, and sour cream, as desired.
Hello peeps!! Long time, no write. I have been continuing my dieting. Got a long ways to go but I will get there. Since it is Halloween I thought I would cook a Halloween Casserole. I found some of the cutest pasta shapes so I decided to use it in a casserole.
I measured 2 cups of pasta into a pan of boiling water. I boiled it for 10 minutes, drained it and poured it into a greased baking dish. Then I cooked 1 pound of ground beef, drained it and added it to the pasta. You could add Italian sausage instead of ground beef. Then I mixed in 2 cups of marinara sauce. I had some homemade sauce in the freezer but the canned marinara sauce would work just as well. I mixed everything up and put the baking dish in a 350 F oven for 30 minutes. Then I put grated cheddar cheese on top and put it back in the oven for 5 minutes. You could also use mozzarella cheese.
It turned out really good. Everyone seemed to like it.
I served it up with a nice fresh green salad. Oh and don’t forget to sprinkle some Parmesan cheese on top too! Happy Halloween!!