Recipes When You're Cooking For a Crowd
Everyone’s Favorite Breakfast Casserole – serves 12-15
I like this one because there is no bread or cream soup in the recipe. Make it the night before. In the morning put in the oven to bake while everyone is getting dressed and it’s ready. Serve with fruit and juice.
- 1 - 32 oz package shredded hash browns – thawed
- ¼ cup butter
- 1 doz eggs
- 1 tsp onion salt
- ½ tsp pepper
- ½ tsp seasoning salt
- 1/8 tsp dry mustard ( mix up seasonings at home and put in zip lock bag)
- 1/2/3 cup milk
- 4 cups grated cheese
- 2 cups cubed ham, bacon, or sausage
Melt butter in large bowl, add hash browns and stir. In another bowl, beat eggs and seasonings together. Add milk, cheese, and meat. Add to hash browns and stir. Pour into a greased 9 x 13 pan. Bake uncovered, at 350 for 1 hour – 1hr 15 min. Serve with fruit and juice.
Complete Barbecue Chicken /or Steak Dinner in the Slow Cooker
The trick is in foil packets and layering the food. For 10 -12 servings make one crockpot of chicken and one of steak.
I love pulling everything out of the crockpots, done and ready to go. Clean up is a breeze too, because there’s just the crock to wash.
Here’s what you’ll need for each crock pot:
- 8 boneless chicken breasts/ or sirloin steaks
- 1 cup barbecue sauce
- 6-8 potatoes, scrub and dice with skins on
- 1 cup shredded cheddar cheese
- ½ onion, diced
- salt and pepper to taste
- a bit of olive oil
- 6 frozen corn on the cob
- Roll of foil
Place the chicken in the bottom of the crock-pot.
Pour on barbecue sauce. You don’t want to add too much, because the goal is to have as little liquid as possible in the bottom of the pot.
Stir the potatoes, a bit of olive oil, onion, cheese and salt and pepper together in a bowl.
Make a large packet out of foil and wrap the potatoes in it, loosely.
Wrap each corn in foil, I like to put a little butter on each one.
Place the potato packet on top of the chicken. Add the corn.
Cook on high for 5-6 hours or low for 7-8. Serve with a salad and roll.
Delicious Doughnuts Made Easy
Kids love to make these and especially eat them. They are a surprising good treat.
What you need:
- Pillsbury Grands Biscuits – each can makes 8
- 2-3 cups vegetable oil
- granulated sugar
- paper lunch bags
Heat oil in large skillet over medium heat. Mix cinnamon and sugar in bowl and put into paper bags. Take the biscuit dough and poke a finger through the middle to make a hole and stretch into a doughnut shape. Fry in oil until golden brown on both sides. Drain quickly on paper towels and then put into the bags filled with cinnamon and sugar, and shake it up, then enjoy.
They disappear fast and everyone always wants to make more!
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