Tag Archives: Cook

Crock Pot Breakfast Casserole for Christmas Morning!

This looks absolutely delicious! From www.Time2TakeAction.net:

Breakfast casserole in the crock pot!


-1 bag 26 oz. frozen hash browns

-12 eggs 1 cup milk 1 tablespoon ground mustard

-1 16 oz. roll sausage – maple, sage, or regular

-16 oz. bag shredded cheddar cheese

-Salt and pepper

1. Spray crock pot and evenly spread hash browns at the bottom.

2. Crack 12 eggs in a large bowl.

3. Mix well (and slowly) using a whisk.

4. Add the milk.

5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I’ve come to love (and use) this in most of my recipes.

6. Add plenty of salt…. …and lots of fresh pepper. Mix well and set aside.

7. Cook the sausage on high heat, drain and set aside.

8. Add sausage on top of hash browns.

9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.

10. Mix it up well. Or good, depending on where you’re from.

11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it’s spread evenly.

12. Turn the crock pot on low for 6-8 hours.
Some fun variations of this recipe. Before cooking (during prep) you can add:
chunks of sourdough bread, diced chili peppers, salsa, diced green onions


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Simple, Sensational Stir-Fry!

Simple, Sensational Stir-Fry!


My hubby loves sampling different types of foods while on trips to Japan.  Here’s a delicious, easy, healthy stir-fry recipe my family enjoys a lot.


– Cut up chicken, beef, or shrimp

– Vegetable assortment – sliced bell peppers, onions, broccoli, cauliflower, carrots, snow peas, radicchio, spinach leaves, bean sprouts, water chestnuts, etc. Maybe toss in a few of those tiny little corncobs (do you suppose they’re all grown on tiny little fields by tiny little farmers with tiny little tractors? I’ve always wondered..)

-Peanuts, almonds, or cashews (or all three!)

– Cooked rice – we like either brown or long-grain Jasmine rice cooked in our Aroma rice cooker from Costco.

-Oil: peanut tastes nice with stir-fry, but others are fine too.Blog Post Photos 034

-1 cup beef broth, mixed with 1 tsp flour (wheat or arrowroot)

-1/2 cup soy sauce or coconut aminos.

“A good, well-lived today makes every yesterday a dream of a good future,

and every morning is a vision of hope.”

– Asian proverb


1. Heat oil over medium heat in a wok or large skillet.

2. Dissolve Better than Bouillon into the hot water. Add last two ingredients and stir with a fork to break lumps. Set aside.

3. Spoon the meat pieces into the skillet and stir until lightly browned (cut a piece to make sure it’s cooked inside), then remove to a bowl. Don’t overcook! You will cook them more later.

2. Add more oil to the skillet, increase heat to medium-high, and toss in the vegetables. Carrots and other tough veggies take a bit longer than the soft ones, so you may wish to add these first. Stir-fry for a few minutes to heat and soften. They should still be a little crisp.

3. Return the meat pieces to the mixture and stir until it reaches desired doneness.

4. Add the nuts.

5. Now add the bouillion mixture and stir briefly. It will thicken quickly. Remove from heat.

6. Spoon over rice and enjoy with some nice plum wine and pretty chopsticks!

“Help thy brother’s boat across, and lo!

Thine own has reached the shore.”

– Another Asian proverb


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Royal Recipes Collection: Onion Soup Provençal – Perfect For a Chilly Winter Evening!

From the upcoming sequel to Amberly – a perfect treat for a chilly winter night’s supper – or anytime you have extra onions around!

Onion Soup Provençal:

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5 – 6 onions, peeled and sliced into thin strips.

  1/4 tsp. sugar

 2 – 3 cloves garlic, minced

 8 cups broth – either beef or chicken, or both

 1/2 cup wine – either rich red or dry white

Olive oil

 1/4 tsp. dried thyme

 1 bay leaf



 Toasted bread – crusty French is best

Sliced Provolone or Gruyere cheese

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Step 1 – In a mid-sized crock or stock pot, sauté the onions in olive oil  until well browned and soft, about 30 minutes. Add the sugar now to help the onions carmelize.

Sugar, while not required, helps onions carmelize into a rich, golden-brown hue. 

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Step 2 – Add the minced garlic and sauté for 1 more minute. Add the broth, wine, thyme, and bay leaf. Cover, stirring occasionally, and simmer for 20 – 30 minutes. Sprinkle as desired with salt and pepper. Remove the bay leaf.

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Step 3 – Ladle the soup into oven-proof soup bowls  bowls. Cover each with a slice of toasted bread and then top with a slice of cheese. Broil for 5 – 10 minutes at 400 degrees F (watch with care), until the cheese turns golden and bubbly.

Serve with a rich red wine and some warm conversation.

Bon Appétit!

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