10 pieces of cooked bacon, chopped
3 c. Potatoes O’Brien, frozen
4 oz. Monterey Jack Cheese, shredded +
1 c. Milk
salt & pepper, to taste
dash or two of your favorite hot sauce
Refrigerated, uncooked tortillas
Grease a 5-Quart programmable slow cooker with non-stick cooking spray
Place Potatoes O’Brien in the slow cooker
Sprinkled chopped bacon over top potatoes
Next, add 4 oz. of the shredded cheese over bacon & potatoes
Sprinkle with salt & pepper to your liking.
In a separate bowl, combine eggs, milk and your favorite hot sauce, if desired. Whisk.
Pour egg mixture over ingredients in the slow cooker. Stir to combine.
Cover and Cook on LOW for 5 Hours and allow to stay on Warm for up to 3 hours more.
Stir eggs and replace lid to keep warm while heating tortillas.
To make quesadillas, heat a tortilla for 15 seconds over a dry skillet. (I like the uncooked tortillas in the refrigerated section at the grocery store)
Flip tortilla and add about ½ egg mixture to one half of the tortilla.
Sprinkle with additional shredded Monterey jack cheese (or add pepper jack, if you’d prefer) and fold tortilla in half to secure ingredients.
Cook for 15-20 seconds longer or just until tortilla starts to crisp on one side.
Flip and heat other side, pressing down with a spatula to flatten the quesadilla.
Remove from heat.
Slice into wedges with a pizza cutter. Serve with sour cream and/or salsa.
4 large eggplant
1/3 cup water
3 tablespoons flour
1/3 cup seasoned bread crumbs
1/2 cup Parmesan cheese
1 can marinara sauce, 2 lb
1 pound mozzarella cheese, sliced
olive oil, extra virgin
Pare eggplant and cut in 1/2 inch slices; place in bowl in layers and sprinkle each layer with salt and let stand 30 minutes to drain excess water; dry on paper towels. Mix egg with water and flour. Dip eggplant slices in mixture, drain slightly. Saute a few slices at a time quickly in hot olive oil. Combine seasoned bread crumbs with the Parmesan cheese. In removable liner, layer one-fourth of the eggplant, top with one-fourth of the crumbs, one-fourth of the marinara sauce and one-fourth of the mozzarella cheese. Repeat three times to make four layers of eggplant, crumbs, sauce and mozzarella cheese. Place liner in base. Cover and cook on low 4-5 hours or auto 3 hours.
2 cans cream of celery soup
1/3 cup dry sherry
2/3 cup milk
2 tablespoons parsley flakes
10 ounces frozen peas
2 cans tuna, drained
10 ounces egg noodles, cooked
2 tablespoons butter or margarine
dash curry powder (optional)
In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased Crock Pot. Dot with butter or margarine. Cover and cook on Low 7 to 9 hours. Cook noodles just until tender.
2-3 lbs chicken parts(or whole chicken)
2 tb soy sauce
2 tb hoisin sauce
2 tb honey
2 tb dry white wine
1 tb grated ginger root
1/8 ts ground black pepper
2 tb cornstarch
2 tb. water
Combine soy sauce, hoisin sauce, honey, wine, ginger and pepper. Pour sauce over chicken. Cover and cook on low about 4-6 hours, or until chicken is tender. Mix cornstarch and water. Remove chicken from slow cooker/Crock Pot, turn on high and add cornstarch/water mixture. Heat until thickened, and add chicken back to slow cooker/Crock Pot.