Sausage Hashbrown Casserole

Okay, so I have the BEST 4th grade team EVER!!!  We decided the second year our school was open that we were going to have what is called "Fun Friday," and each of the team members are responsible for a certain Friday of the month to bring a treat for the rest of the team.  My favorite thing to cook is breakfast because I can't think of anything better than having my classroom full of team members eating and talking about what we are going to do for the weekend before school even starts.  I always laugh because my students are always jealous about how the teachers got a special breakfast and they didn't:)  If state law allowed me to feed my students I would bring some for them too:)  I made this this past Friday and everyone seemed to love it!  The librarian and another 5th grade teacher even sneaked some.  I made it the night before and just woke up extra early Friday morning to pop it in the oven so it was nice and warm for everyone.






Ingredients

.     1pound mild ground pork sausage

1 pound hot ground pork sausage

1 (30-ounce) package frozen hash browns

1 1/2 teaspoons salt, divided

1/2 teaspoon pepper

1 cup shredded Cheddar cheese

6 large eggs

2 cups milk

Preparation

• Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
• Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.
• Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.
• Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.
• Bake at 350° for 35 to 40 minutes.

**I made all of this the night before so I had to cook it a little over an hour.  So yummy!!!!

Southern Living
OCTOBER 2003

Whole Grain and Flax Blueberry Muffins

I have really enjoyed finding healthy breakfast recipes for Lilly to have at school.  Lilly and I made these this morning and she LOVES them!!! 





Whole Grain and Flax Blueberry Muffins

1 cup quick cooking oats
1 cup hot tap water
2 cups whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup agave nectar or honey
1/2 cup organic sugar
1 cup plain greek yogurt (or soy yogurt)
2 eggs, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 cup flax seed meal
1 pint fresh blueberries

1. Preheat oven to 350 degrees. Spray the top of 2 standard size muffin tins with non-stick cooking spray and line with 24 paper liners. Set aside. In a large liquid measuring cup, combine oats and water. Set aside.

2. In a medium sized bowl, whisk together flour, baking soda baking powder, and salt.

3. In a large bowl, whisk together agave nectar, sugar, yogurt, eggs, vanilla, oil, and flax meal. Add in oatmeal and dry ingredients, and stir until just combined. Fold in blueberries.

4. Fill liners about three fourths of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center muffins comes out clean.

Spicy Dr. Pepper Shredded Pork

Ingredients:

1 whole Large Onion

1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds

Salt And Freshly Ground Black Pepper

1 can (11 Ounce) Chipotle Peppers In Adobo Sauce

2 cans Dr. Pepper

Peel the onion and cut it into wedges. Lay them in the bottom of the crockpot.

Generously salt and pepper the pork roast, then set it on top of the onions in the crockpot fat side up.

Pour the can of chipotle peppers over the pork (include the sauce.) I only used half of the peppers because I didn't want it too spicy for Lilly, Pour in both cans of Dr Pepper.

Place lid tightly on crockpot, then set on low for 7-8 hours..

Remove meat from crockpot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like. Tostada shells are also great with this recipe

Posted by Ree on March 22 2011