Heather's Recipes

I made these last weekend and they turned out really good. 1/2 pound of sausage Hashbrowns (I use O'brien cubes with onion and peppers in it) Chopped onion & pepper if using different hashbrowns. (I will cut up extra onion and pepper and throw together in a freezer zip lock bag. Use any amount when needed for saute) 4-5 eggs, whipped Shredded cheese (1/2 lb) Tortillas Salsa In a skillet, brown sausage until almost done, add hashbrowns with onion & peppers. I added about 2 tsp. Olive oil at this point to keep the hashbrowns from sticking. Finish cooking until hashbrowns are mostly soft. Add whipped eggs and cook until done. Top with cheese and cook another minute until melted. Mix all together and serve in hot tortillas with salsa.

1 4-5 pound Roast 1 can cream of mushroom soup 1 packet of Italian dressing mix. 1 lb. carrots, peeled and chopped 2-3 potatoes, peeled and chopped Cook Roast, soup and mix on low for 3 hours. Add potatoes & carrots and continue cooking on low for another 5 hours. Juices make a good gravy for potatoes and meat. Can make thicker gravy if you like.

Randy's grandma gave us this salsa the other day and I can tell you it is too much of a temptation for me. She got this from Aunt Beth who got it for Christmas. Merry Christmas to me, it was delicious. The salsa itself is pretty good for you. It is the half a bag of chips I ate with it, not so good. Plus I was eating it when I wasn't even hungry. Still I am passing this along because you all need to try it. You'll love it. Combine all ingredients. This will store in fridge for 3 days (if it lasts that long). 2 each 14-15 oz cans of diced tomatoes with garlic and onion 2 each of fresh tomatoes diced 1 can shoepeg corn (green giant packs it) 1 small can of chopped olives 1 small can of diced green chilies (use all or part, according to taste) 1 thinly sliced green onions 1/3 chopped /diced white or yellow onion 2 fresh avocado chopped or diced 1/2 cup of Italian dressing Juice of fresh lime 1/2 bunch of fresh cilantro chopped (use as much or as little as you like) red chili p...

4 tbsp. butter 7 eggs 1 C. flour 1 C. milk 1/4 tsp. salt Spray 9X13 pan with cooking spray. Add butter and put in oven at 450 degrees. While butter is melting mix eggs, flour, milk, and salt with hand mixer or use blender. Pour in pan after butter is melted. Bake 17-20 min or until sides are tall and fluffy and just brown. Serve with syrup and powdered sugar (optional), or peanut butter, applesauce, strawberry jam, cool whip, anything that you have on hand. Variations: Puffed-up pancakes or Apple Puffed Pancake 6 eggs 1 ½ cups milk 1 cup flour 3 Tbls sugar 1 tsp vanilla ½ tsp salt ½ tsp cinnamon 1 cube butter 2 apples peeled & sliced 3 Tbls brown sugar Preheat oven to 425. In a blender or large bowl, mix eggs, milk, flour, sugar, vanilla, salt and cinnamon until well blended. Melt butter in a 9×13” pan in oven, add apple slices to baking dish and return to oven until butter sizzles, do not let it brown. Remove dish from oven and immediately pour batter over apples. Sprinkle with br...

1/2 pound ground beef 1/2 cup of chopped cooked spinach (optional) 1 teaspoons dried Italian seasoning 1/4 teaspoon salt 1 jar (25 oz.) pasta sauce 1 cup ricotta cheese 1 cup shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese 8oz. ziti pasta, uncooked BROWN ground beef and onion in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Stir in seasoning to evenly coat meat. Stir in pasta sauce. Stir in spinach. Set aside. MIX 1 cup mozzarella cheese, the ricotta and Parmesan in a medium bowl. Spoon 2 cups of the meat sauce into the slow cooker; top with 2 cups uncooked ziti pasta. Drop half of the cheese mixture, by rounded tablespoons, over pasta; carefully spread over pasta using back of spoon. Layer with 2 cups meat sauce, the remaining pasta and the remaining cheese mixture. Top with the remaining meat sauce, completely covering all the pasta and cheese mixture. Place lid on slow cooker. COOK on LOW for 4 to 5 hours or until nood...

I found this here . I am going to add it to tonights veggies. 1/2 pounds asparagus spears 1 -2 large garlic clove(s), minced 2 teaspoons olive oil 1/2 teaspoon sea salt 1/4 teaspoon freshly ground pepper Preheat oven to 400-degrees F. Lightly spray a 13x9 baking dish with cooking oil. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Set aside. Place garlic into the prepared baking dish, crushing the garlic into the pan a bit with the back of a wooden spoon. Add asparagus, drizzle with oil, tossing to coat. Sprinkle asparagus with salt and pepper. Bake for 20 minutes, stirring once. Yield: 4 servings

I think I will add this to next week meals. I found this on Too Many Recipes . Randy will love it. For the meatballs: 1 lb lean ground beef 1/2 cup dry bread crumbs (I also add a small amount of oatmeal.) 1 small onion, diced 1 dash Worsterchire sauce 1 dash onion powder 1 dash salt 1 egg 1 TBSP grated Parmesean cheese 1 large (approx. 32 oz.) jar of your favorite spaghetti sauce 6-8 sub or hoagie buns Combine all meatball ingredients in a large bowl and mix thoroughly. Shape into walnut-sized balls and place on a cookie sheet. Cook meatballs: either bake at 400 for 20 minutes or so, or, microwave until done-- it takes about 8 minutes in my microwave. (May freeze at this point by placing meatballs on a foil-lined cookie sheet and freezing. After frozen, remove from cookie sheet and place into zip-top bag.) Place meatballs in crockpot and cover with sauce. Cook on low for 4-6 hours. To make subs: place meatballs and sauce on buns, top as desired, and enjoy! Optional: I like to toast t...

I found this here . I am adding it because I have started to use Italian dressing mix in almost all my crockpot meat recipes. Pork, chicken, beef. It is so good and adds the best flavor. You can also double this and freeze half for later. 3 cups water or beef broth 1 teaspoon salt (optional if you’re using canned beef broth) 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon onion salt 1 teaspoon dried parsley 1 teaspoon garlic powder 1 bay leaf 2 (.7 ounce) packages dry Italian-style salad dressing mix (regular or zesty) 1 (3-4 pound) rump roast or chuck roast (chuck shreds more easily) Combine broth/water and all seasonings. Add roast to your slow cooker and pour seasoning liquid over roast. Cover and cook on low for 10-12 hours or high 4-5 hours. Remove roast & shred. Return to slow cooker for at least 30 minutes (I prefer 60-90 minutes). To serve: Spoon some liquid over buns (optional). Add meat to your favorite type of sandwich ...

This is Laurel's recipe. I am just adding it to it's own post to easy find in the future. We made this last week and it was really good. Now I have two pork chop recipes that I like. Thanks Laurel. Pork Dijon: 4 pork steaks, 1" thick, fat removed if you please (shears) 1 Tbs. oil (I always use olive oil for health, but you will get a smoky kitchen as it has a very low smoking point temperature-wise) 6 to 8 green onions, sliced and separated into green and white parts 1/4 c. chicken broth (I sometimes use water and granules) 3/4 c. evaporated milk (freeze the other half-a-can in a ziploc!) 1/4 c. dijon mustard I learned on Rachael Ray that cold meat seizes up when it hits a hot pan and becomes tough. Therefore, I advise you to let your meat sit at room temperature for 30 min. prior to cooking, if you can stand it and keep little ones away. Set the pork on paper towels to dry (moisture causes spitting oil) and pepper them a bit. In a skillet, heat oil at md. high. Lay i...

I got this from a lady in our ward that was in charge of Girl's camp last year. We did eat this at girl camp also. It was so good. 3 Mango's chopped 1/2 Red Pepper 1 small bunch Cilantro 1/2 Purple Onion 1 lime (squeeze juice) Optional: 1/2 tsp minced jalapeno 1 Kiwi peeled & chopped Salt, Pepper Ground Ginger Pineapple Juice 1/2 Green Pepper Avacado Chop all ingredients to your liking either chunky or more fine. Serve with Chips Tastes great with Tortilla chips with a hint of lime.

Ingredients: 2 cups light brown sugar, packed 1 6-8 lb cured, bone-in ham fresh or canned pineapple slices, optional Make-Ahead Preparation:Spread about three-fourths of the brown sugar on the bottom of your crockpot. Place the ham flat side down into the crockpot on top of the brown sugar. (You might have to trim it a little to make it fit.)Using your hands, rub the remaining brown sugar onto the ham. If desired, cover with pineapples slices. Cover, and cook on low for 8 hours.

With Easter coming this weekend we are going to color eggs on Saturday. I saw this Website on how to boil the perfect eggs. I realize now that I always over boil. Perfect Hard Boiled Eggs 12 large eggs, room temperature Place eggs in a large saucepan and cover with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander using a slotted spoon and place under cool running water to stop the cooking. Eggs can be peeled and served immediately. Remaining eggs, with shells on, may be refrigerated in an airtight container for up to 3 days.

I have been looking for this recipe for a while now. I remember making it about 9 months ago and never kept the recipe. I hate it when I do that. Everyone loved these sweet potatoes. I also made them like the first review, cut up potato raw and pour sauce over potatoes in a casserole dish then bake. Yummy! INGREDIENTS 2 sweet potatoes 1/4 cup butter 1/2 cup packed brown sugar 1/4 cup orange juice DIRECTIONS Boil cut-up sweet potatoes or bake at 350 degrees F (175 degrees C) whole sweet potatoes until tender. In a frying pan, melt the butter and brown sugar together until bubbly. Add the orange juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a bit more brown sugar.

I love sweet potatoes. So I am adding this one to my recipes to try soon. I found this one on allrecipes.com INGREDIENTS 2 potatoes 1 sweet potato 4 eggs 2 stalks celery, chopped 1/2 onion, chopped 3/4 cup mayonnaise 1 tablespoon prepared mustard 1 teaspoon salt 1 1/2 teaspoons ground black pepper DIRECTIONS Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop. Combine the potatoes, eggs, celery and onion. Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled. **Tried it, and loved it. Adds a little sweeter taste to my normal potato salad. I added some zucchini relish to the rest of ingredients.

I found this one on Diet.com and want to try it next week. Artichoke Chicken Ingredients 1/2 cup artichoke hearts (in a jar) 1/2 cup sliced fresh mushrooms 1 diced tomtato 2-3 garlic cloves, minced 2-3 tablespoons white wine or low-sodium broth 3 ounces skinless chicken breast, grilled or baked Instructions Sautee artichoke hearts with mushrooms, tomato, garlic and wine or broth until heated through. Pour hot mixture over the cooked chicken breast. TIP: Great served with instant wild rice! Nutrition Information:Calories: 212 Protein: 31g Carbs: 2 gFat: 2 gSaturated Fat: 0 gSodium: 308 mgFiber: 6 g I didn't want to wait so I made this last night (Thursday). I loved it. If you like artichokes you will love it. I liked how you saute it in chicken broth. Randy picked out the artichokes and ate the rest and all the kids at least tried it. Courtney is the only one of my kids who will eat just about anything. She loves artichokes.

I am going to try this tomorrow from A Year of Crockpotting. Ingredients: --2 cans of kindey beans --2 cans of pinto beans --2 cans of corn --1 large can of diced tomatoes --1 can tomatoes and chiles --1 packet taco seasoning (if you are gluten free, stick to McCormick ) --1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley) --1 lb browned ground turkey or hamburger (optional.) --shredded cheese and sour cream for embelishment (optional, ) The Directions: --brown meat if you are going to use it --drain fat and add to crockpot stoneware insert (the meat. not the fat.) --sprinkle seasoning packets on top of meat --drain and rinse the beans and add --add the ENTIRE contents of the corn and tomato cans cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. serve with a handful of shredded cheese and a dollop of sour cream. **This was delicious. Ever...

This is one I got from Sparkpeople.com Serves: 4 INGREDIENTS 2 tablespoons water 1-1/2 tablespoons orange juice 1 tablespoon olive oil 1 tablespoon honey 2 teaspoons Dijon mustard 1/4 teaspoon freshly ground black pepper 2 pears, cored and sliced lengthwise 8 cups torn fresh spinach 1/4 cup red onion, thinly sliced DIRECTIONS1. In a small bowl, whisk together the water, orange juice, olive oil, honey, Dijon mustard, and black pepper. 2. In large bowl, add the pear slices and 2 tablespoons of the vinaigrette and toss to coat. 3. Add remaining dressing, spinach and onion and toss to coat. NUTRITION INFO Calories: 116Fat: 4 g Carbohydrates: 20.5 g Protein: 2.3 g

I know "Steaks in the Crockpot", you think I mean on the grill. Nope! If you get lots of Beef like we do, you don't mind cooking a steak in the crockpot sometimes. I got this recipe from my mother-in-law. She's a great cook. I put whatever steak cuts you have or want 3-4 in the crockpot (I used Sirloin Tip & Rib-eye-no bones) 1 can of cream of mushroom soup 1/2 packet of onion soup mix Cook on low for 8 hours. This makes the steaks so tender and the brown gravy is great to pour over your meat and rice. Serve over Rice or mashed potatoes. I also served this with a great green salad, fruit salad , cauliflower piquant for Sunday Dinner.

This is so simple, but sometimes it just takes someone to mention it to think about eating it. Throw in the crockpot whatever amount of chicken (4-6 breasts) & about 1/2-1 cup BBQ sauce (whatever your favorite kind) Cook on low 6-8 hours. About halfway through I cut all the pieces in chunks. Then toward the end stir roughly with a big spoon and all the chicken will shred nicely. Serve with dinner rolls or hamburger buns.