Hash brown Egg Bake

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 I found a new word that just made me giggle and love it at the same time!  Maybe some of you have heard of it, maybe you’re like me and you haven’t.  Brinner.  I’ve said lets have breakfast for dinner, but never combined it like Brangelina (yeah had to go there)!!  In case you aren’t getting it – it’s breakfast and dinner combined.

The original recipe called for Ham and Hash browns but when I sent my son to the store, I forgot to put Ham on the list.  Luckily I had a bag of crumbled sausage I could use.

This was so good and a major hit!  I wanted to make pancakes with it but ran out of time!  Who runs out of time when you have three kids and two dogs to take care or right!!

Ingredients

1 Tbsp olive oil
1/2 bag (28 oz.) frozen hash browns
1 bag of crumbled sausage
3-4 eggs
Salt and pepper, to taste,
Dash of Italian seasoning for serving

Directions

  • Preheat to 350.
  • Add the oil, potatoes and sausage to the skillet and saute for 7 to 9 minutes. Then make a few wells for the eggs.
  • Crack the eggs into each well. Then put the skillet right into the oven. I don’t have a skillet that can be used in the oven so I sprayed a 9×13 glass dish and used that instead.
  • Bake for 5 to 7 minutes, or longer if you want the egg completely baked.
  • Sprinkle a little salt and pepper and some Italian seasonings onto each egg.

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I would have never thought to bake an egg in a pan or baking dish in the oven.  Never.  So when I saw this I knew I had to try it.  I should have put some cheese on it!  Oh that would have made it even better!

Next time you want to come up with something fun for Brinner, you have to try this!  It’s great.  And the kids thought it was great to have eggs in the middle of their food!!

Have a great week.

Two Girls Cooking – Patricia 😉

Source

One Dish Dinners

Pizza Roll Ups

 

At least once a week now I’ve been making home made pizza (one of Caleb’s favorite meals!).  Tonight, instead of making the deep dish pizza I thought I’d give this a try.  I’ve seen people make it for parties or as an appetizer.   Pizza is pizza and we’ll eat it any way it comes.

I used the same ingredients as the deep dish recipe but just rolled it up into a log and baked it.  How easy is that?   And the kids got to help make it as well.  Kept them busy and out of each other’s way for the time being!!

 

Kids in the kitchen

 

Brooklyn & Calebs roll

Nana's Pizza roll

For the recipe and how to, click on the deep dish pizza or recipe link above and it’ll bring you to the page for everything you need!

Here’s the short version for you:

Whole-Grain Pizza Crust

1 cup warm water

2 (1/4 ounce )  packages active dry yeast

1/2 cup skim milk

2 tbs honey

2 tbs olive oil (I used light olive oil)

1/2tsp salt

1 1/2 cup whole wheat flour

1 cup cornmeal

1 1/2 to 2 1/2 cups bread flour

For the sauce:
1 tbsp. unsalted butter
2 tbsp. grated onion
Pinch of dried oregano
¼ tsp. salt
1 clove garlic, minced or pressed
1 (14.5 oz) can crushed tomatoes
Pinch of sugar
2 tbsp. fresh basil leaves, coarsely chopped
1½ tsp. extra-virgin olive oil
Ground black pepper

For assembling and topping:
2 tbsp. olive oil
8 oz. mozzarella, shredded (about 2 cups)
¼ oz. Parmesan cheese, grated (about 2 tbsp.)

I added green olives and more onions to my roll.  You can add just about any pizza topping you want!!

Pizza Roll Ups

This was a great start for the weekend.  I’m afraid I could eat the entire thing.  But I’ve stepped away from the pizza!  Leftovers for lunch tomorrow!

Enjoy!

Patricia – Two Girls Cooking

Cinnamon – Raisin Banana Bread

I baked for my first time this year. I think it was my first time.   I’ve made banana bread many times.  Many times I’ve messed it up.  Not sure how, but I’ve found a way to destroy something so easy.

I got some bananas at the store this past weekend because I asked what kind of fruit to buy.  Bananas was the first thing…with the you can make banana bread with them.  And because I didn’t want to disappoint, here I am posting the recipe!

 

 

Ingredients:

Yield:18 slices
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup sugar
2 eggs
1/4 cup oil
1/4 cup milk
1 teaspoon vanilla
2 ripe bananas, mashed
1/2 cup raisins

1 teaspoon cinnamon
1 tablespoon sugar

Directions:
Prep Time: 10 mins
Total Time: 1 1/4 hr


1 Mix dry ingredients in a mixing bowl.
2 Mix wet ingredients in another bowl.
3 Combine wet and dry ingredients.
4 Pour in loaf pan sprayed with Pam and sprinkle with 2 tablespoons sugar.
5 Bake at 350 for about an hour, until golden brown.
6 Cool completely before slicing.

I added some cinnamon to the dry mixture – about 1/2 teaspoon.  Then I greased the loaf pan and sprinkled cinnamon and sugar combined around the entire pan.  Once I poured the banana bread mixture in the pan, I sprinkled a bit more of the sugar/cinnamon mixture on top.

I sure hope that was okay to do..  We shall see!

Happy Baking.  Have a good rest of the week.

Patricia – Two Girls Cooking (trying to bake)

BTW – I got a “This is good Nana!” from Caleb…

Quick Refrigerator Pickles

I love dill pickles, they’re perfect for when I crave just a little something salty and crunchy. I keep finding new recipes I swear I’m going to try, but there’s one recipe I keep coming back to. These are not the sweet variety I always thought of when I heard “refrigerator pickles”, I’m not a big fan of the sweet ones. These are very fresh and fairly mild tasting and have a crisp crunch. They are also the easiest to make; since they stay in the fridge they don’t need to process in boiling water. This recipe is great for small batches – which has been how I’ve done most of my canning so far. I tried my hand at growing my own pickling cucumbers and dill this year, and so every week or so I find myself with just enough to pick and make 3-4 quart jars. These can be eaten after just a few days, but have better flavor if you can wait a week or two (I’m not great at waiting!). They will keep in the fridge for about 2 months, and the flavor will continue to develop as they sit.

You’ll need:

1 gallon of pickling cucumbers (for 4 quarts)

1 cup white vinegar

8 cups water

1/4 cup pickling salt

For each quart jar:

1 dill head

1 clove garlic

1/2 tbsp mixed pickling spices

1/2 bay leaf

Combine the vinegar, water and pickling salt in a medium saucepan. Bring to a boil and set aside to cool.

Place the dill, garlic, pickling spices and bay leaves in each jar. Fill the jar with cucumbers, cut in halves or quarters if they are large.

When the vinegar solution has cooled, pour it over the cucumbers and refrigerate.

This is my go to recipe when I want to use up what came out of my garden, but don’t want to be canning all night. Now I have a whole shelf full in the fridge, looks like it’s time to share!

– Jodi