I told you on Tuesday about our great Labor Day Weekend cooking adventure! Here is one of the recipes that I promised to share. It is a breakfast casserole adapted fromThe Scout's Dutch Oven Cookbook by Tim and Christine Conners. Our family really enjoyed it and we finished up the leftovers yesterday. It would be a delicious treat out on a camp out or just make it in your backyard like we did. I think that you could probably try this in a large crock pot as well!
Southwestern Breakfast Casserole
Equipment: 12 " camp Dutch Oven Large mixing bowl Large spoon or fork for mixing Knife for chopping Ingredients 1 or 2 lbs of ground sausage 1 dozen eggs 1 c. milk 1/2 loaf of bread, cubed 1/2 large onion, diced 1/2 green bell pepper, diced 1/2 red bell pepper, diced 1/2 orange bell pepper, diced 2 c. cheddar cheese 1/2 tsp. dry powdered mustard salt and pepper to taste Salsa for topping Sour cream for topping Get the Dutch oven hot, over about 25 coals. Brown the sausage and the onion in the bottom of it. When brown, mix in the peppers and then the bread cubes. Beat together the eggs, milk, mustard and salt and pepper. Pour the egg mixture over the sausage mixture. Cover the entire casserole with the cheese. Put the lid on the Dutch oven and move it to be over just 8 coals with 17 coals on the lid. Bake for 30-40 min. until the egg is set. Refresh the coal when necessary. When set, serve with salsa and sour cream!
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Don't forget to enter the give-away here! You will be on your way to making your own Hot Cocoa Bombs!
Labor Day Weekend was so much fun for us! We started out on Friday Night going to a party for a friend from church who had just been sworn in as an American Citizen! Congrats one more time Amanda!
On Saturday, we did normal chores and errands, but then that evening, we went over to Mesa to see our newlyweds in their home and have dinner together.
We ate paninis with chicken in them that Lindsey made in the crock pot that was absolutely delicious! (she needs to post about that.) And I brought a spinach and fruit salad that I found on Spoonful of Flavor. It is a beautiful and delectable dish that you just have to try! The Strawberry-Mint dressing is incredible. I could eat just the dressing by the spoonful! (I might because the salad is all gone but there is a little dressing left over.)
On Sunday we had a beautiful day atchurch and getting to see our little grandson afterwards!
Here he is watching The Olympics. He is so smart and adorable. He has the longest eyelashes you have ever seen! I mean, you almost feel like you need to comb them because they are so long, they actually get messy! I just love him so much!
On Monday, we decided to do some alternative cooking. I don't think that I have mentioned that we are preppers at heart. We just like to be prepared for emergencies and we like to be self sufficient. Plus, we also like to camp and cook in unusual ways. Once, many years ago, we cooked breakfast on a flat rock! (But, that is another story.) We also have 2 Eagle Scout sons and 1 who is doing his Eagle project in October. Glen and I have both been involved in Boy Scouts for a long time. So, we receive copies of the Scouting magazine. The September-October issue had an article and web site video about dutch-oven cooking, something we love to do and seeing those recipes gave Glen the urge to do some dutch-oven cooking. While we were at it, I suggested that we pull out the solar cooker and bake some french bread to go with the dutch-oven lasagna we were making. So we did! It was a fun day of cooking! We didn't just make dinner, we started with breakfast!
(My son, Jacob took some of these outdoor pics for me! I think he did great!)
Combine those two ingredients with sausage, onions, bread chunks, eggs, milk and dry mustard and you get a breakfast casserole that starts to get eaten so fast you can hardly photograph it first!
I made my sister Audree''s recipe for french bread. It makes two loaves. So, I made one in the solar oven and one in the crock pot. They both took about 2 1/2 hours to cook. I will give you the recipe later if my sister says it is okay. You could also try Tina's recipe from her guest post here.
At lunch time, when the bread was starting to be finished, our son, Tyler, (The baby's dad), came over with some venison meatballs in marinara sauce! They were delicious and the bread sopped up the left over sauce nicely!
Then for dinner, we made the dutch-oven lasagna! Oh my goodness! It was easy and delicious and let me tell you, you can feed a crowd with this stuff! This is the recipe, from The Scout's Dutch Oven Cookbook by Tim and Christine Conners. I made a few changes in my version because I make my own sauce.
Scoutmaster's Dutch-Oven Lasagna
Equipment 12 " Dutch oven Medium mixing bowl foil (if desired to line dutch oven) Large skillet. Ingredients 2 lbs. lean ground beef 1 large onion, chopped 3 cloves of chopped garlic salt and pepper to taste 1 T. oregano 1 T. basil 2 tsp. sugar 2 14.5 oz cans diced tomatoes 2 15 oz cans tomato sauce 1 15 oz carton ricotta cheese 1 15 oz carton cottage cheese 2 eggs 1 box lasagna noodles (or other pasta noodles) uncooked 6 cups (or more) mozzarella cheese Prepare the Dutch oven by lining with foil if desired and spraying with cooking spray. Meanwhile, in the skillet, crumble the ground beef and put in the chopped onion and garlic. Brown altogether. Salt and pepper to taste and add the oregano and basil. Continue on heat briefly, then pour in the diced tomatoes and stir together. Next, add the tomato sauce and mix together. Blend in the sugar. Take a little taste and see if you need to add any more oregano or basil. Simmer on low while you mix the ricotta cheese, the cottage cheese and eggs in the medium bowl. Set aside. Spread about 1/3 of the sauce and meat mixture in the bottom of the Dutch oven. Lay the lasagna noodles, or sprinkle penne, on top of the sauce. (I ran out of lasagna noodles, so I used both.) Cover the pasta with 1/3 of the ricotta mixture. Top the ricotta with 1/3 of the cheese. Repeat this order 2 more times until all the ingredients are layered, ending with a layer of mozzarella. Set the Dutch oven over 8 coals. Put the lid on and use 17 coals on top of the lid. Cook for about 45 minutes. Refresh coals as needed. The noodles will be cooked perfectly!
All in all , it was a very tasty Labor Day Weekend! I hope that your's was equally flavor filled and fun! I will post more of these recipes later on, and maybe some Dutch oven tips! If you haven't tried Dutch oven cooking, it is a lot of fun!
Happy Labor Day everyone! We are having a busy day today that I will tell you all about tomorrow, but for now I wanted to quickly tell you about something that has been going on around here already this weekend, plus kick off our Hot Cocoa Bomb Season Give-Away!
First of all, I put the picture of the Jack-O-Lantern Cocoa Bombs at the top of the post just to let you know that I have been making Pumpkin Pie Spice Bombs! They are always a favorite at the Ugly Sweater Express and my daughter Lindsey's favorite as well. I flavor them a little differently from some of the other flavors, so I thought that I would share how I do it with you today. Be sure to follow the tutorial for the basic Bomb here. Click on the pictures to read the directions for the Pumpkin Spice Bombs.
Yum! Pumpkin Pie Spice Hot Cocoa tastes so good on an Autumn day! Sometimes, for an extra surprise, I put in a pumpkin shaped marshmallow, when they are in season that pops up from the bomb when it starts to be mixed in the hot milk. That is always a fun treat.
Now for the big news! The Give-Away!
That's right! Our first 3 Winks Give-Away! Here is what it is...... A Hot Cocoa Bomb Kit! Now you can have everything you need to make your own Bombs right at home! Look at this!
Here is a close-up!
The mold, the chocolate chips, the Nesquik, the marshmallows, and we will include a booklet with flavor recipes and ideas! This has about a $20 value and you can get it all for free and start making Hot Cocoa Bombs for your friends and family! They make great gifts and are just fun to have for chilly Autumn and cold Winter evenings! Here is how you enter.
1. Share this post from the3 Winks Facebook Page. (It doesn't count if you share from Helen's Facebook Page, it has to be the 3 Winks Page. I have linked it for you.) 2. Like our3 Winks Facebook Page. 3. Come to ourblog and leave a comment.
Sorry we had a little glitch, but now the Facebook page link is up and running!
We will be choosing a winner randomly, so have your entries in by Sept. 11. We will announce the winner on Sept. 12! I am so excited! Good Luck everyone!
My oven is on again and I decided to celebrate by making oatmeal cookies for my husband. Unfortunately, I couldn't make his favorite flavor, oatmeal raisin, because I was out of raisins. But, I did have butterscotch chips so I decided to make these instead. They seemed to leave the cookie jar at a very brisk pace, so I guess everyone liked them.
To be honest, I am often reluctant to make oatmeal cookies for my husband because it always leads to him reminiscing about his grandmother's oatmeal cookies that apparently no one can ever match. At family gatherings, this is literally a common topic of conversation. I know that they aren't really trying to make a commentary about my cookies being sub-par, but it does leave me feeling less than successful. So, I have decided to begin a quest for the best oatmeal raisin cookie ever! If you have a recipe suggestion, please let me know and I will try it out. I know that my husband and family will be willing judges.
I already know that these don't make the "grandma standard" because they don't have raisins. These are a thinner crispy, yet chewy cookie with that delicious butterscotch sweetness. Butterscotch is a favorite flavor of mine, so they are a win for me. Here is the recipe:
Oatmeal Butterscotch Cookies
(Heat oven to 350 degrees, grease cookie sheets) 1/2 c. shortening 1/2 c. butter 3/4 c. granulated sugar 3/4 c. packed brown sugar 2 eggs 1 1/2 c. flour 1 tsp. baking soda 1 tsp. salt 1/2 tsp. nutmeg 1 tsp. cinnamon 2 c. old fashioned oats 1 12 oz. bag butterscotch chips Cream shortening, butter and sugars together until fluffy. Beat in eggs. Add the flour, soda, salt, nutmeg and cinnamon. Mix well. Blend in the oats. Stir in the butterscotch chips. Use teaspoon or medium cookie scoop to put on cookie sheet. Bake for 11 min. Makes about 4 dozen cookies.
Hope you enjoy this recipe and don't forget to share yours with me! Together we will find the best Oatmeal Raisin Cookies ever, just like grandma used to make! :)
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Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
March 2024
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