Amish Breakfast Casserole

We have been gone…..A LOT lately but oh we have had so much fun.  I had blog posts ready for the 15 days we were on the farm with my parents in Ohio but I guess we were having so much fun the posts didn’t happen.  So hopefully I am back to the normal schedule and can finish this marathon of freezer meal recipes!  Hope your enjoying these summer days, they are GRAND!

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3 lbs of ground sausage, cooked

4 cups of onions, chopped

(you can cook the sausage & onions  in your slow cooker the day before for less hassle in the kitchen the day of assembly)

36 eggs

24 cups of shredded hashbrowns

10 cups cheddar cheese

6 cups swiss cheese

8 cups small curd cottage cheese

6 tbsp dried chives

2 tsp black pepper

4 cups of milk (you can omit this if you are not going to freeze this recipe.  This is a great recipe to use when hosting large events).

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Brown sausage and onions.  Set aside.  Mix eggs lightly,  add hash browns, cheeses, cottage cheese, chives, pepper, milk and sausage mixture.  Place into pans.  I used 5 foil pans.   Freeze, label and thaw over night for a morning bake off.  Bake at 350 for 45-55 minutes or until golden.

IMG_9613CHEERS!

Dawn

Amish Breakfast Casserole
Print Recipe
Servings
40
Servings
40
Amish Breakfast Casserole
Print Recipe
Servings
40
Servings
40
Ingredients
Servings:
Instructions
  1. Brown sausage and onions. Set aside. Mix eggs lightly, add hash browns, cheeses, cottage cheese, chives, pepper, milk and sausage mixture. Place into pans. I used 5 foil pans. Freeze, label and thaw over night for a morning bake off. Bake at 350 for 45-55 minutes or until golden.
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Salisbury Meatballs & Freezer Mashed Potoates.

The night I came in to do this recipe, it was chaotic in my house.  I had been working outside all day and the time was 4:30 p.m.  I had no dinner ready and 6 lbs of beef thawed,  it had been at room temperature for a long time.  Needless to say it needed attended to.  It was 4:45 p.m.  until I got my  whits about me.  We usually eat dinner at 6 p.m.  I did not know if it was possible but I put it into high gear and made this dish.  We  did eat dinner that night at  6:15 and all the meatballs were cooling while we ate.  There were a few pre dinner fights I had to solve and my kitchen was a WRECK until it was all said and done.  So the whole point of what I am telling you is that if time is a valuable commodity in your household you will like this recipe even if your house is a wreck for a short period of time to make it happen.  This night I also started rice in the cooker while I prepped this dinner, which made things come together  a bit more easily.  We had Salisbury meatballs, rice and steamed broccoli with butter.

Salisbury Meatballs

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6 lbs of ground beef

3 cups of oatmeal, ground in a blender coarsely

2/3 cup cream

4 eggs, lightly beaten

1/4 cup onion, dried & minced

10 garlic cloves, minced

1 tbsp salt

 2 tsp black pepper

IMG_9726SAUCE

1 cup butter (2 sticks)

1 lb white mushrooms, cleaned & sliced

(I ran mine thru my food processor with the chopping blade on them, they were more diced then sliced)

4 cups beef broth

4 cups water

1 cup flour or 4 tbsp glucomannan (if your wanting to be wheat free & low carb.  You need to dissolve the gluccoman in 1/2 cup of the water.  Using the glucomannan did not make a super thick sauce but it was still good and you must stir like crazy when you are dissolving it in liquid)

4 cups half & half or light cream

2 TBSP Worcestershire sauce

2 TBSP beef bouillon

1 1/2 tsp black pepper

1 tsp salt

Using your hands 🙂 thoroughly combine beef, oatmeal, cream, eggs, onion , garlic, salt and pepper in a large bowl.  Once all combined take a cookie sheet and line it with  parchment paper for easy clean up.  With a 1″ ice-cream scoop place the meatballs on the cookie sheet.  I place them very close together, almost touching.  Bake at 400 for 15-18 minutes.

While the meatballs are baking.  Melt the butter in a large stockpot.  Add mushrooms and saute until soft, approx 7 minutes.  Remove mushrooms and butter from stock pot into another bowl.  Add beef broth and water, bring to a light boil, add flour or gluccoman/water mixture stir for a minute or 2.   Add half and half cooking until sauce thickens, this can take 8-15 minutes.  Remove from heat and add Worcestershire sauce, bouillon, salt & pepper.  Cool sauce.

Divide meatballs into freezer bags and divide sauce evenly between all bags.

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When you reheat for your meal, remove from freezer and allow to thaw all day. Place in a glass pan and bake for 15 – 20 minutes at 400 degrees.

Here is a simple freezer recipe for mashed potaotes.  The recipe I use is when I make freezer mashed potatoes is from the book Don’t Panic More Dinner’s in the Freezer but because of copyright issues I am not posting it.  You can purchase the book here.   The book is so helpful on many fronts but the thing I love most about this freezer cooking book is that they offer you 3 options when you do meals.   You can do the basic recipe 3x, 6x or 9x.  The 9x times requires 36 lbs of potatoes.  It’s a lot but you could easily use this recipe if your hosting a big group or even a smaller group and then freeze the left overs.

Freezer Salisbury Meatballs
Print Recipe
Servings
28 - 30
Servings
28 - 30
Freezer Salisbury Meatballs
Print Recipe
Servings
28 - 30
Servings
28 - 30
Ingredients
Servings:
Instructions
MEATBALLS
  1. Using your hands 🙂 thoroughly combine beef, oatmeal, cream, eggs, onion , garlic, salt and pepper in a large bowl. Once all combined take a cookie sheet and line it with parchment paper for easy clean up. With a 1" ice-cream scoop place the meatballs on the cookie sheet. I place them very close together, almost touching. Bake at 400 for 15-18 minutes.
SAUCE
  1. While the meatballs are baking. Melt the butter in a large stockpot. Add mushrooms and saute until soft, approx 7 minutes. Remove mushrooms and butter from stock pot into another bowl. Add beef broth and water, bring to a light boil, add flour or glucomannan/water mixture stir for a minute or 2. Add half and half cooking until sauce thickens, this can take 8-15 minutes. Remove from heat and add Worcestershire sauce, bouillon, salt & pepper. Cool sauce. Divide meatballs into freezer bags and divide sauce evenly between all bags. When you reheat for your meal, remove from freezer and allow to thaw all day. Place in a glass pan and bake for 15 minutes at 400 degrees.
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Cheers!

Dawn

 

Chicken Curry

Chicken Curry over Jasmine rice is one of CJ’s favorite meals.  It is such a blessing when my kids sit up and eat their dinner without complaining or fussing for something different.  Not that we give them something different but they sure try to negotiate.  I grow weary of the negotiating.

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Camden & CJ

You can easily make this dish on the stove top in a stockpot or you can prepare it in your crock pot.  I use my crockpot because it is very forgiving if I am not there immediately to put the next ingredient in.

This dish freezes beautifully and re-heats wonderfully on low in your crockpot.

CHICKEN CURRY

2 cups diced onion

4 cups chicken broth

Allow these 2 items to simmer on high in your crockpot or if using a stove top, cook onions until soft.

IMG_94038 cups cooked chicken (rotisserie chickens can work beautifully if you want quick and easy chicken)

8 garlic cloves, minced

4 TBSP curry powder

2 tsp ground ginger

1 tsp red pepper, optional

1 tsp salt

1/2 tsp black pepper

2 bay leaves

2 cans 13.5 oz coconut milk, canned

Add chicken, garlic, curry, ginger, red pepper, salt, pepper and bay leaves.  Allow to cook away in your crock pot  for 2-4 hours on low.  Add coconut milk 30 minutes before serving.  Serve with Rice.

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If you want garnishes for this dish, green onions, cilantro or minced peanuts are perfect.

Once curry is cool, place in freezer bags and freeze.

This made 4 meals for our family but you could easily double this if you want more for your freezer.

This recipe can be found in the Cookbook.

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CHEERS!

Dawn

Chicken Curry
Print Recipe
Servings
18-20
Servings
18-20
Chicken Curry
Print Recipe
Servings
18-20
Servings
18-20
Instructions
  1. Place onions and broth in crockpot and cook on high for 2 hours or boil on stove top until onions are soft. Add chicken, garlic, curry, ginger, red pepper, salt, pepper and bay leaves. Allow to simmer in crock pot for 2-4 hours on low. Add coconut milk 30 minutes before serving. Serve with Rice. If you want garnishes for this dish, green onions, cilantro or minced peanuts are perfect. Once curry is cool, place in freezer bags and freeze. This made 4 meals for our family but you could easily double this if you want more for your freezer.
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BBQ Meatballs & Whipping Cream Potatoes

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We love these Whipping Cream Potatoes and they are so easy.

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You can use them for a breakfast side or a dinner entree side.  Almost every time I serve them to company there are no leftovers.

WHIPPING CREAM POTATOES

3 (30 0z) bags of frozen hash browns (or 30 cups of cooked shredded potatoes)

4 1/2 cups whipping cream

2 tbsp salt

1 1/2 tsp black pepper

Beat whipping cream until soft peaks form but do not over beat or you will get butter.  Add salt and pepper to whipping cream, just until blended.  Fold shredded potatoes into whipping cream mixture.  Separate out into baking dishes.  Wrap with foil and freeze.  When ready to use pull out of freezer in the morning and bake in the evening at 350 for 60-70 minutes or until golden.

The above will make 22-24 servings.

BBQ Meatballs

 IMG_9440This last batch of meatballs I made I used a mixture of ground beef, ground chicken and ground deer meat.

Here the meatballs are baked,

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not terribly appetizing but slather some of that homemade BBQ sauce on and you have a winner!

We are sick in our house so it has been a different kind of day but I am so grateful for many things in the midst of the sickness!  I am blessed, 4 sweet children who call me momma!

These 2 recipes are in my book that you can purchase here.

Cheers!

Dawn

BBQ Meatballs
Print Recipe
I love this homemade sauce. It is great with grilled burgers, grilled chicken or baked over the meatballs. If you don't want to make your own you can buy BBQ sauce to put over these meatballs.
Servings
90 Meatballs
Servings
90 Meatballs
BBQ Meatballs
Print Recipe
I love this homemade sauce. It is great with grilled burgers, grilled chicken or baked over the meatballs. If you don't want to make your own you can buy BBQ sauce to put over these meatballs.
Servings
90 Meatballs
Servings
90 Meatballs
Ingredients
Servings: Meatballs
Instructions
  1. In a saucepan, combine ketchup, brown sugar, honey, molasses, mustard, Worcestershire sauce, liquid smoke & pepper. Heat and bring to a boil. Remove from heat as soon as it boils. This sauce stores nicely in the refrigerator for 3-4 months.
  2. Now for the meatballs. Preheat oven to 350 degrees. In a large bowl, combine all the ground beef, eggs, oatmeal (if you don't want flakes of oatmeal you can grind it in a blender), onion, garlic, s&p and prepared BBQ sauce. On two parchment lined pans, scoop out meatballs with an ice-cream scooper. Place them close together. Bake for 25-30 minutes. Allow meatballs to cool, place in freezer bags and divide the sauce between your bags. I was able to make 6 meals out of this for my family. I used a 1" ice-cream scoop to ball these out. You are allowed to smile the whole way to the freezer as you put your dinners in the freezer for another day. It is always such a great feeling. 🙂
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