Marvelous Recipes

A delicious breakfast or brunch casserole that’s so easy to put together! Refrigerate to blend the flavors then pop it in the oven for a tasty and satisfying meal!

1 (16 oz) package frozen hash brown potatoes, thawed
12 ounces bulk pork sausage
1/2 cup chopped onion
1 cup shredded cheddar cheese
1 (12 oz) can evaporated milk
1 tablespoon all-purpose flour
4 eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (4.5 oz) can green Chile peppers

1. In a large skillet, cook the sausage and onion until the meat is no longer pink and onions are tender; drain.

2. Coat an 11×7-inch casserole with cooking spray. Layer the potatoes, meat mixture and cheese in prepared casserole.

3. In a medium bowl, whisk together the milk, flour, eggs, salt, pepper and Chile peppers; pour over potato mixture.

4. Cover and refrigerate for 4 to 24 hours. Remove from the refrigerator about 30 minutes before baking. Bake at 350 degrees F for 1 hour or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Makes 6 to 8 servings.

Emily

A spicy robust flavored chili that will quickly and deliciously warm your family on those cool Fall and cold Winter evenings!

1/2 pound (8 ounces) bulk pork sausage
1 pound pork tenderloin, cubed
1 large onion, chopped
2 celery ribs, chopped
2 (15-1/2 oz each) cans Great Northern beans, rinsed & drained
1 (15-1/2 oz) can chili hot beans, undrained
2 (14 oz each) cans chicken broth
1 (6 oz) can tomato paste
1 garlic clove, minced
2 teaspoons chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 teaspoon dried parsley flakes
1 cup shredded cheddar cheese

1. In a large skillet over medium-high heat, cook the sausage and cubed pork tenderloin until the meat is no longer pink; transfer to a 5 quart slow cooker.

2. Stir all the remaining ingredients, except the cheese, into the meat mixture in slow cooker.

3. Cover and cook on high 5 to 5-1/2 hours or on low 8 hours, or until pork is tender.

4. Sprinkle individual servings with the cheese. Makes 8 servings.

Emily

I keep telling myself  I’m going to get organized like Connie at Meal Planning with Connie, and make up a weekly menu, but somehow I never get around to it! I guess I am just too set in my ways! Connie has some really great tips on getting organized in the kitchen as well as some great recipes, so be sure to hop over for a visit and check it out!

It was late in the afternoon yesterday and I needed to come up with something tasty for dinner. I literally made this up as I went, using whatever I found that I thought would go good together. I am still amazed at how good this turned out! I think it is one of my best quick-fix meals! My family said it is a definite “keeper” and they want to have it again soon!

6 slices bacon
1 pound bulk pork sausage (I used hot)
1/2 pound lean ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup roasted red bell pepper, drained (from jar)
1/2 teaspoon ground black pepper
3 cups water
2 envelopes (0.87 oz) brown gravy mix
1 cup elbow macaroni
1 cup ricotta cheese
1 cup shredded cheddar cheese

In a large skillet over medium-high heat, cook bacon until crisp; drain & crumble. Set aside. Discard drippings.

In same skillet, cook sausage, ground beef, onion and garlic till meat is no longer pink and onions are tender, about 15 minutes; drain & return to skillet.

Stir in roasted red bell pepper, black pepper, water, brown gravy mix and elbow macaroni. Bring to a boil; reduce heat to medium; cover and cook 10 to 12 minutes or until elbow macaroni is tender.

Stir in the ricotta cheese until well blended; cook until heated through. Sprinkle with cheddar cheese and crumbled bacon. Let stand, uncovered, for 10 minutes or until cheese is melted. Makes 6 servings.

Emily

I was running low on groceries but I didn’t want to make a trip to the supermarket. This recipe came about by using what I had on hand. My family declared it “delicious”. A little creativity goes a long way in the kitchen!

1 pound lean ground beef
1 pound bulk pork sausage
1 medium onion, chopped
1 (10-1/2 oz) can beef gravy
1 (10-1/2 oz) can cream of mushroom soup
1/2 cup milk
1/4 teaspoon pepper
1/2 teaspoon crushed oregano
1 (16 oz) package frozen broccoli cuts, thawed
1/2 cup shredded Parmesan cheese
6 slices bacon, cooked crisp and crumbled

1. In a large skillet over medium-high heat, cook beef, sausage and onion until meat is no longer pink; drain.

2. In a medium mixer bowl, combine the gravy, soup, milk, pepper and oregano; mix well. Stir gravy mixture into meat mixture in skillet.

3. Add the broccoli; cover and cook on medium heat, stirring twice, until broccoli is crisp tender, about 10 minutes. Remove from the heat; sprinkle with Parmesan cheese and cooked, crumbled bacon. Let stand 10 minutes before serving. Makes 8 servings.

Emily