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...