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2 Cups frozen cubed hash brown potatoes
2 Tbsp oil
1/4 Cup chopped onion
1/4 Cup chopped bell pepper (any color)
10 "Little Smokies" sausages
4 eggs
Fry the hash browns in oil in a large skillet until they start to become soft. Add onions and bell pepper, and continue to cook a while longer, just until potatoes begin to brown. Slice the little smokies into small pieces and add to the skillet. When potatoes are brown, crack the eggs into the pan and stir until eggs are cooked.
Piping hot potatoes stuffed with melted cheese, piping hot broccoli and real bacon... A good recipe to please the hard-working guys you know!
Here's what you need:
4 large baking potatoes
3 cups cooked broccoli florets, drained
6 slices crisp bacon, crumbled
1-1/2 cups Colby/Jack cheese, shredded
Preheat the oven to 400 degrees. Scrub potatoes and pierce with a fork. Bake at least 45 minutes or until tender throughout. Remove from oven, and make a deep slit down the top of each potato. Lightly mash each potato in its skin to make them tender. Top with broccoli, bacon and cheese. Return to oven 3-5 minutes until cheese melts. Serve with sour cream. A delicious compliment to beef or pork steaks! Enjoy!
Here's a recipe you'll certainly enjoy... Classic pancakes that won't turn out thick and doughy! The secret is in the charged water.
4 cups baking mix
3 extra large eggs, beaten
2 1/2 cups club soda, room temperature
1/4 cup melted butter-flavored shortening, room temperature
Place the baking mix into a large bowl.
Add the eggs, club soda and melted shortening. Use a wire whisk to mix carefully until there are no lumps (don’t over mix).
Allow the batter to rest while you preheat your griddle or skillet over medium-high heat.
Be sure to oil your skillet! Use 1/2 cup batter for each pancake.
Flip pancake only once when you see open bubbles appear on the surface and the edges appear dry around the pancake.
Makes about 10 regular-sized pancakes.
1 package Italian sausage (1-1/4lbs - Remove the casings)
1 can or jar (approx 26oz) spaghetti sauce with meat.
1 can (6oz) tomato paste
1/2 cup hot water
8oz dry penne pasta, cooked
Shredded Parmesan cheese
Cook sausage in large skillet over medium heat until browned and crumbled. Drain. Stir in spaghetti sauce, tomato paste and water. Add penne pasta and stir until well-coated.
Bring to a boil. Reduce heat and simmer about 10 minutes. Sprinkle with Parmesan cheese.
