With SuperMan home all week because of the Great Snow Out of 2011, I’ve gotten to eat some pretty yummy breakfasts. He is the master breakfast chef.  I am usually not awake enough to cook much more than a pop tart in the mornings. He, however, is one of those perpetually awake morning people and makes the most scrumptious meals for the girls and me.

One morning we had pecan Belgian waffles (yummy). Another, he made bacon & eggs with hashbrowns – just like Waffle House. But I think my favorite breakfast was the casserole he made on Monday that we have been eating on most of the week. It was really good the first day, but even better later in the week as he reheated it in a skillet and things got all crispy and browned in the process.

I went to bed last night thinking about it. It’s that good.

And, it’s full of protein, so it fills you up and makes your body happy.

So, I thought I’d share it with you today in case you want to make some for your family. It’s one of those you prepare the night before and pop in the oven the next morning. You can lighten things up like we did by using low fat ingredients and turkey sausage.

Oh, and I used these –

in the casserole. They just came out and boy are they nice to just drop into the recipe (instead of having to cook and crumble your own – yes, I’m lazy)

And, you may have noticed, I’ve added a new little button at the bottom of my recipe posts which will make it easy for you to print them out and add them to your own recipe book. 🙂

So, here’s the recipe for you:

Amish Breakfast Casserole

adapted from Taste of Home

1 package Jimmy Dean Turkey sausage crumbles
1/2 cup frozen diced onions
1/2 cup frozen diced bell peppers
6 eggs, lightly beaten
4-5 cups frozen shredded hash brown potatoes
3 cups 4 cheese Mexican blend
1 14-ounce container low fat cottage cheese

1. In a skillet, sauté potatoes, onions & peppers until onions are translucent.
2. Let sit for a couple minutes to cool down.
3. If you are making the same day you are cooking it, preheat oven to 350.
4. Spray 9×9 casserole (or 9×13) with cooking spray.
5. Combine all ingredients in a large bowl, mixing thoroughly.
6. If you are making the night before, put in casserole & cover. Store in refrigerator until you are ready to bake.
7. If you are making the same day, pour in casserole.
8. Bake @ 350 for 35-45 minutes.
9. Let stand for 10 minutes (we left it in the oven) for the eggs to set before you serve.

Warm, hearty, filling – comfort food at it’s best.

I made this for SuperMan – so he would have something to sip on that would be warm and filling while he is working in the freezing cold. I am so thankful that he has a steady job but I worry about him being out in the cold this winter. It’s the least I can do for him – provide him with something warm and healthy while he’s providing for us.

French Onion Soup

8 onions, sliced
2 cloves garlic, minced (about 2 tbsp if you use the jarred type)
1/3 cup olive oil
2 tbsp flour
8 cups beef broth
1/2 tsp dried thyme
1 bay leaf
salt & pepper
~ 1 tsp Worcestershire sauce

French bread loaf

2 cups grated Gruyere or Swiss cheese

1. Sauté onion & garlic in oil over low heat in large stock pot. Keep stirring & sautéing until they are brown and tender.
2. Sprinkle flour over onions, cooking a few minutes more until flour is browned.
3. Add broth, Worcestershire, thyme, bay leaf. Bring to a boil.
4. Reduce heat & simmer for 20 minutes or so (I put in the crock pot at this point most times)
5. Salt & pepper to taste.

To serve, slice French bread into 3/4 inch thick slices. Toast lightly.

Ladle soup into serving bowls (oven proof) and top with toast. Sprinkle with cheese.
Place bowls on baking sheet and bake at 350 degrees until cheese is melted.

Serve & enjoy.

I’m almost hesitant to even post this recipe. It’s a pretty basic one and I think most people know how to do roast beef in a crock pot. But, I will share with you my technique just in case it is different from what you do for your family.

I usually buy a 3-4 pound roast, so that I have leftovers which can be repurposed in a stew or soup at a later date. I’m all about cooking once and eating multiple times…

This is something I start in the morning and let cook all day – the house smells heavenly by mid-afternoon and by dinnertime, you can’t hardly stand not eating the roast.

I serve it normally with mashed potatoes, because that is what the girls like. My mom used to make this and serve it with rice, which I prefer because then I can add the rice to the stew or soup later on. I will be happy when my picky eaters decide rice (other than the rice from the local Asian restaurant) is good to eat.

Without further adieu, here’s my roast recipe:

Crock Pot Roast Beef

3-4 lb beef roast (pot roast or top round)
1 package Lipton Beefy Onion soup mix
1 beef bullion cube
Houston House seasoning
2 Tbsp minced onion
1/2 can cream of mushroom soup
1/2 cup milk
~1 cup water

Place roast in the crock pot. Sprinkle with House Seasoning.

In a large liquid measuring cup, mix water, soup mix, minced onion and bullion cube.

Pour into crock pot until liquid comes about 1/2 way up the meat.

Cover & cook for 6-8 hrs on low. (or 4-5 on high)

About 1/2 hour before serving, thin the soup with milk and pour into the crock pot. Turn crock pot to high for remainder of cooking time. (This last step is optional but gives you a nice gravy to work with)

It’s Christmas Eve – you are probably all baked out by now.

But, I have one final recipe to share with you. And this is one of my favorites.

I have it on good authority (as in everyone I’ve ever baked these for) that these are the best oatmeal cookies you will ever eat.

I will also confess and tell you it’s not my original recipe. There is a gal that cooks for the scrapbook retreats that I go to and this is a modification of her grandma’s cookie recipe. I tried them there and absolutely fell in love with them. There are no oatmeal cookies to compare.

These are a chewy texture cookie. Not crunchy, but not gooey either.  Just right.

You start the cookies the day before you bake them. I think the overnight soak in the brown sugar and oil is what makes these cookies so chewy and good.

I used the blueberry flavored Craisins in the batch I made this year.  I thought they were particularly good, although I’ve used raisins and plain craisins in the past and they were good, too.

A couple more tips – you really do have to use the parchment paper that is called for. And you really do  need to let them cool thoroughly before you move them off the paper. If you don’t, the cookies will fall apart. Trust me, I’ve tried it and had disastrous results.

Ok, here’s the recipe.  Do let me know if you try them and what your loved ones think of them.

World’s Best Oatmeal Cookies

4 cups oatmeal (not instant)
2 cups brown sugar (I have successfully substituted 1 cup brown sugar Splenda blend)
1 cup oil (I have used safflower, vegetable, and canola)

Mix these together in a large bowl or zip top bag. Store in refrigerator overnight.

The next day, transfer to a mixing bowl and add:

3 well-beaten eggs
1/2 tsp. salt
1 tsp almond extract
1 tsp vanilla extract
1 cup craisins
(optional) 1 cup chopped nuts

Drop by teaspoonfuls onto parchment paper-covered cookie sheets. They do not spread much so you can fit them relatively closely together.

Bake at 350 for 15 minutes.

Slide parchment paper off cookie sheet and transfer to cooling racks. Let cookies cool completely before removing from parchment paper.

Stores for at least a week (if they last that long!) in a sealed container.