Thursday, November 21, 2013

Crockpot Breakfast Casserole

Cook this breakfast casserole in your crockpot while you sleep! 

Perfect for breakfast, lunch or dinner during the busy holiday season!
1 lb. Nesse's Country Sausage (contains no nitrates)
1 bag (26 oz.) frozen hash browns
12 eggs
1 cup milk (I use coconut milk)
1 Tbsp. ground mustard
1 Tbsp. Worcestershire sauce
salt and pepper
16 oz. bag shredded cheddar cheese

Begin by browning the sausage in a pan while you start the other ingredients.
Coat inside of crockpot with coconut oil, and evenly spread hash browns in the bottom.
Crack 12 eggs into a large bowl and beat with wire whisk.
To the eggs, add milk, ground mustard, Worcestershire sauce, salt and pepper.  Mix well and set aside.
When sausage is browned, drain off grease and spread sausage evenly over hash browns.
Add cheese to egg mixture and mix well.
Pour egg mixture over everything in the crockpot.
Using a spatula, distribute ingredients evenly.
Turn on the crockpot to LOW and cook for 6-8 hours.
Turn off and let set before serving.

A few variations you may want to consider adding:
red, green, orange and yellow bell peppers, chopped
green onions, diced
diced chilies
chopped pimentos
fresh parsley, chopped

Winner #1 - Hazelnut Crusted Salmon

Diane Fenlason in Montana, my niece, was the winner of a cooking contest! 

  • 4 Salmon fillets
  • 4 tsp Dijon mustard
  • 1 cup fine bread crumbs
  • Approximately 4 hazelnuts finely chopped in food processor or blender
  • Sea salt
  • Fresh ground pepper
  • Fresh parsley
  • 2 tsp Italian seasoning
  1. Preheat oven to 375 degrees.
  2. Place salmon file ts in baking dish greased with coconut oil or olive oil.
  3. Brush light coat of mustard on top of the fillet.
  4. Sprinkle lightly with sea salt.
  5. Mix together (or use a blender to make super fine) the breadcrumbs, hazelnuts, Italian seasoning, 2 sprigs of fresh parsley and salt and pepper to taste.
  6. Add to the top of the salmon.
  7. Bake for approximately 20 minutes or until fish is opaque and tops are lightly browned.
  8. Garnish each fillet with a sprig of parsley.
  9. Serve with rice.

Frozen Fruit Salad

Tastes great!  Hits the spot! Easy to make!  Easy to transport!
2 large cans frozen orange juice - thawed, undiluted
2 large packages frozen strawberries - thawed
1 large can crushed pineapple in its own juice - use juice
4 large bananas - sliced
Combine ingredients and mix.  Pour in serving dish and freeze until needed (can keep up to 2 weeks).  Thaw approximately 1 hour before serving.  You will want to serve still partially frozen, but not thawed and mushy.  Tastes great!  Use especially with meals that need a little something cold.  Examples: Brisket, baked beans, macaroni and cheese.  Turkey, stuffing, sweet potatoes.  This just gives that added zip to a heavier type meal.  Easy to make.  Easy to transport because it's still in a partially frozen state.  If you take it out just before leaving home, it should be just right when you get to your potluck dinner.

Hurry-Up No-Bake Fruit & Nut Coconut Balls

(Need a batch of colorful cookies in a big hurry, without baking them?  Try this recipe.)

2 cups pecans or almonds, chopped
1 cup dried apricot, finely chopped
½ cups dried cranberries
1 ½ cups coconut, shredded and unsweetened
honey or maple syrup - just enough to hold together

Place sharp blade in food processor.  With the machine running, alternately add the nuts, dried apricots, cranberries and sweetener until well mixed.  It will form a ball when done.  Hand roll into small balls; set aside.  Place coconut in a shallow bowl and roll the fruit and nut balls in the coconut, coating them well, before arranging them on a serving dish.  These freeze well.  Yield: 25 Coconut Balls

Thanksgiving and Christmas Recipes

 (On the two Heart to Heart Blogs)
Make-Ahead Recipes for the Holidays:
Holiday Recipes:

by Empowered Sustenance(Grain free, optionally dairy free, optionally egg free AND nut free)
Used by permission

This is the menu I created for my family's Thanksgiving. It fits my limited diet but all of the dishes meet my family's "regular food" standard. You can make most of the dishes up to two days ahead - I've outlined the game plan - so you can enjoy more family time and less last-minute food preparation!  

Wednesday, November 20, 2013

Homemade Seasoning Salt

by Sarah, The Healthy Home Economist - Used by permission

Homemade Seasoning Salt
1/4 cup sea salt
1/4 cup nori flakes
2 TBL dried parsley
3  tsp dried celery
2 tsp paprika
1 tsp dried thyme
1 tsp dried marjoram
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp dill
Optional Ingredients
1/8 tsp cayenne pepper
1/2 tsp curry powder
1 tsp dry mustard
Blend all ingredients well in a food processor or blender.  
If you prefer the flavor of different seasonings, change out
as you prefer.

Wednesday, November 13, 2013

Adorable Penguin Appetizers

Photo: Ummmmmmmmmmmm how freaking darling is this for a snack or horderve?!!!!!!!!!!!!!!!!!!!!!!!!  So cute I can't even stand it!!!!  You could totally do this for Thanksgiving as well!!!     Source unknown

Follow the photos using:
Black olives, seedless (Large and medium)
Cream cheese