Wednesday, November 27, 2013

Egg Bake Breakfast for Dinner & No-Bake Pumpkin Cheesecake, Cranberry Relish...

For dinner I made breakfast. I got this recipe off of facebook for crock pot eggs and hash browns along with sausage. I thought the amount of eggs, cheese and milk was excessive so I cut those down by half. (Feel free to make it with 1 cup milk and 12 eggs) I actually only sprinkled cheese on the top and it turned out delicious. Is it just me or do you see a smiley face in these eggs? is the easy recipe:

6 eggs beaten
1/2 tsp. baking powder
1/2 cup milk (I used fat free)
1/2 tube sausage like Farmland
1/4 cup cheese shredded
1/2 pkg store bought hash browns

Brown the sausage and drain off the fat. Beat the eggs, add the milk. Butter the inside of the crock pot or use PAM. Add the hash browns  to the bottom of the crock pot. Pour the eggs on top of that. Add in the sausage and season with salt and pepper. Cook on low 6-8 hours. This is a perfect dish for Christmas morning or Thanksgiving morning.

Winner Cranberry Relish

1 pkg Ocean Spray Cranberries (Wisconsin Represent!)
1 cup sugar
1 cup water
1/2 orange sliced

Bring the water and sugar to a boil. Be sure to stir until dissolved. Add in the cranberries, turn heat to low. Listen for the popping and stir occasionally for 10 minutes. Squeeze the juice out of the orange pieces and add them whole. Cool and chill until the big meal.

No-Bake Pumpkin Cheesecake

1 can pumpkin
2 tsp. pumpkin spice
1 pkg Philly cream cheese softened
2 cups Cool Whip
1 graham cracker crust

Having the pumpkin spice on hand saves you from putting in all of the individual spices. If you don't have this add: 1/2 tsp. cinnamon, 1/4 tsp ground cloves, 1/2 tsp. nutmeg, 1/2 tsp. ginger....Add these to the pumpkin and the softened cream cheese. Blend with a mixer. Fold in the Cool Whip and place into a graham cracker crust. Chill and serve cold.

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