Bacon, Egg & Cheese Breakfast Casserole

It’s no secret around here that I adore bacon. Honestly I’m good to eat it anytime of the day, but the family; not so much. They prefer it at breakfast. They’re heathens I tell you. Heathens! Not really, but if I want bacon, I have to come up with tasty goodies that are good for breakfast, but honestly; I get sick and tired of the age old breakfast of bacon and eggs. That’s where this bacon, egg and cheese breakfast casserole comes into play. Breakfast recipes, at least in my opinion, should be incredibly easy to make. I can’t be the only one who stumbles around the kitchen zombie style in the mornings for a bit so whatever I’m putting on for Steve and my girls needs to be two things; EASY and relatively quick.

Bacon, Egg & Cheese Breakfast Casserole 

Ingredients :

• 5 eggs
• 1/2 c milk
• 3 c frozen hash browns thawed
• 1/3 c green onion chopped
• 1/2 tsp salt
• 1.5 c shredded cheddar cheese
• 5 slices bacon

Instructions :

1. Cut your bacon into pieces and fry until it’s crispy.
2. Chop green onions roughly.
3. Combine eggs and milk and whisk until well blended.
4. Stir in hash browns, salt, green onions, approx 4 slices of bacon and 1 cup of cheese.
5. Pour into 9" deep dish pie pan.
6. Bake at 350 for 30-45 minutes or until the eggs are set.
7. Immediately top with the remaining cheese and bacon.
8. Cut into wedges and serve.

Full Recipes Source : sixdollarfamily.com

BREAKFAST CASSEROLE RECIPE (WITH SAUSAGE, HASHBROWNS AND EGGS)

This easy sausage, egg and hash brown casserole is simple to make, and always a crowd-pleaser!

BREAKFAST CASSEROLE RECIPE (WITH SAUSAGE, HASHBROWNS AND EGGS)

INGREDIENTS:

• 1 pound Italian sausage (I prefer hot, but mild or sweet also work)
• 1 medium white onion, peeled and diced
• 3 cloves garlic, minced
• 1 red bell pepper, cored and diced (or 1 jar of roasted red peppers, drained and diced)
• 6 eggs
• 1/3 cup milk
• 1 (20 ounce) bag frozen hash browns, thawed (I used the cubed kind)
• 2 cups shredded cheddar or mozzarella cheese
• 1/4 teaspoon freshly-ground black pepper
• (optional topping: thinly sliced green onions)

DIRECTIONS:

1. Heat oven to 375°F.
2. Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest. Add the onion and red pepper* to the saute pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant. (If using the jarred roasted red peppers, wait to stir them until after the garlic.) Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.
3. In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the hashbrown mixture, and stir to combine. Pour the mixture into a 11×7-inch or a 9×9-inch baking dish (a 9×13-inch dish will also work), and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 30 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes until the potatoes in the center are cooked through.  (I recommend just using a fork to pull out one of the potatoes in the center of the casserole, and test it to see whether it’s tender and cooked through). Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!

Full Recipes Source : viralfood12.blogspot.com

BREAKFAST ENCHILADA BAKE

Hello friends! This is a sponsored post in partnership with McCormick. Today we are teaming up to bring you this recipe for a super hearty, ultimate Breakfast Enchilada Bake that can be served any time of the day.

BREAKFAST ENCHILADA BAKE

INGREDIENTS :

FILLING

• 8 tortillas
• 12 large eggs
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1 cup shredded cheese
• 1/2 pound sausage, browned and crumbled (optional)

CHEESE SAUCE

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• 1/2 cup salsa verde
• 1/2 teaspoon McCormick Garlic Powder
• 1/4 teaspoon McCormick Chipotle Chilli Powder
• 1/4 teaspoon McCormick Ground Cumin
• 1/2 cup cheddar cheese, shredded

TOPPINGS

• 1 cup cheddar cheese, shredded
• 5 strips bacon, cooked and crumbled
• 1/2 cup diced avocado
• 3 stalks green onion, sliced thinly
• 1/2 cup grape tomatoes, halved

INSTRUCTIONS :

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk eggs with milk. Add salt. Pour the beaten eggs into a greased saucepan and cook on medium heat, stirring occasionally until they are scrambled, but still fairly moist. Set aside.
3. If you want to add sausage to the filling, brown it over medium high heat in a separate pan as you are scrambling the eggs and then remove it from the heat and set aside.
4. In the meantime, whisk the butter and flour together over medium high heat in a medium sized pan to make the cheese sauce. After whisking the butter and flour into a paste, continue to cook for one to two minutes whisking constantly. Gradually whisk in the milk and bring to a gentle boil, stirring occasionally. When the sauce has thickened slightly, add the salsa verde, spices, and cheese. Stir together until smooth. Remove from heat and set aside.
5. When the eggs, sausage and cheese sauce are ready, lay out the tortillas on your work surface, and divide the eggs, sausage and 1 cup shredded cheese evenly between the eight tortillas. Spread 1/2 cup of the cheese sauce on the bottom of a greased 9 by 13 inch baking dish. Roll the tortillas up and place them seam side down in the baking dish.
6. Pour the remaining cheese sauce over the top of the tortillas, and then sprinkle with cheese. Bake for 20-25 minutes. The edges of the tortillas will be golden brown and the cheese will be bubbly.
7. Remove the pan from the oven, and add toppings as desired.

Full Recipes Source : lovelylittlekitchen.com

TATER TOT SAUSAGE BREAKFAST CASSEROLE

Tater Tot Sausage Breakfast Casserole - great make ahead recipe!  Sausage, cheddar cheese, tater tots, eggs, milk, garlic, onion and black pepper. Can refrigerate or freeze for later. Great for breakfast. lunch or dinner. Everyone loves this easy breakfast casserole!!

TATER TOT SAUSAGE BREAKFAST CASSEROLE

INGREDIENTS:

• 2 lb hot breakfast sausage
• 1 (30-32oz) bag frozen tater tots
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1-1/2 cups shredded cheddar cheese
• 1/2 cup mozzarella cheese
• 8 eggs
• 2 cups milk

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. In a large skillet, cook sausage until no longer pink. Drain fat.
3. In a large bowl, toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9x13-inch pan.
4. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture.
5. **Cover and refrigerate at this point if baking later.**
6. Bake uncovered for 60 - 70 minutes, or until eggs are set.

Full Recipes Source : www.plainchicken.com

Antipasto Squares

Turns out an antipasto salad like this gets even better when you layer it between crescent sheets and we aren't mad about that at all. 

Antipasto Squares

INGREDIENTS :

• Cooking spray
• 2 (8-oz.) tubes crescent dough
• 1/2 lb. deli ham
• 1/4 lb. pepperoni
• 1/2 lb. sliced provolone
• 1/4 lb. sliced mozzarella
• 1 c. (16-oz.) jar sliced pepperoncini
• 2 tbsp. extra-virgin olive oil
• 1/4 c. freshly grated Parmesan
• 1 tsp. dried oregano

DIRECTIONS :

1. Preheat oven to 350° and grease a 9"-x-13" baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together seams. Layer ham, pepperoni, provolone, mozzarella, and pepperoncini.
2. Unroll remaining tube of crescent dough and place on top of pepperoncini. Pinch together seams to seal.
3. Brush oil all over top of crescent dough, then sprinkle with Parmesan and oregano.
4. Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.)
5. Let cool at least 15 minutes before slicing into squares.

Full Recipes Source : www.delish.com

Cheesy Hash Browns and Sausage Skillet

Wake your family up with the delicious aroma of this Cheesy Hash Browns and Sausage Skillet. It’s an easy breakfast meal that takes no time all to make.

Cheesy Hash Browns and Sausage Skillet

Ingredients :

• 1 (9.6 oz) package of Johnsonville Fully Cooked Breakfast Sausage, sliced
• 1 bell pepper (I used orange), diced
• ½ a small onion, diced
• 3 Tbsp olive oil
• 4 cups frozen shredded hash browns
• ½ cup shredded cheddar cheese
• salt and pepper to taste

Directions :

1. Heat a medium sized skillet over medium heat. Add the olive oil.
2. Add the sliced sausages, bell pepper and onion. Cook for about 1 minute before adding the hash browns. Season with salt and pepper.
3. Let cook until the hash browns are done and the peppers and onion are tender.
4. Add cheese and let it melt before serving.

Full Recipes Source : mandysrecipeboxblog.com

SAUSAGE GRAVY AND BISCUITS

The BEST Biscuits and Gravy! An easy, southern-style sausage gravy with flaky homemade biscuits. One of our favorite breakfast recipes of all time!

SAUSAGE GRAVY AND BISCUITS

Ingredients :

• 8 Flakey Buttermilk Biscuits
• 1 pound pork sausage
• 2 Tablespoon + 1 teaspoon(s)s all-purpose flour
• 2 1/2 cups half and half
• 1 Tablespoon butter
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried crushed rosemary
• 1/8 teaspoon crushed red pepper flakes
• freshly ground black pepper , to taste

Instructions :

1. Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.
2. Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened. 
3. Add thyme, rosemary, red pepper flakes and black pepper.
4. Serve over warm biscuits.

Full Recipes Source : tastesbetterfromscratch.com

SAUSAGE EGG STUFFED BREAKFAST BISCUITS

These 5-ingredient Sausage Egg Stuffed Breakfast Biscuits make mornings less hectic. This make-ahead breakfast is an easy recipe that makes meal prep a snap!\

SAUSAGE EGG STUFFED BREAKFAST BISCUITS

Ingredients :

• 1 8-piece package breakfast sausage patties
• 6 eggs
• 1 8-piece package refrigerated buttermilk biscuit dough
• 8 slices cheddar cheese
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons butter

Instructions :

1. Crack eggs into small mixing bowl and discard shells. Add salt and pepper. Mix well using wire whisk or fork. Set aside.
2. Preheat non-stick skillet over medium-low heat for 2 minutes. Place breakfast sausage patties in heated pan and cook for 12-14 minutes, turning half-way through cooking.
3. Set cooked patties aside. Wipe out pan and discard any leftover grease. Place skillet back on stove over medium-high heat.
4. Add 1 tablespoon butter to skillet. When melted, add eggs. Cook eggs for about 2 minutes, stirring them gently throughout cooking time. Remove skillet from heat and set aside.
5. Preheat oven to 350ºF and line a baking sheet with parchment paper or a silicone baking mat. Remove biscuit dough from packaging.
6. Using clean hands, gently flatten and spread 1 piece of dough until it is about 5-6 inches wide. Place 1 slice of cheese, 1 sausage patty, and about 2 heaping tablespoons of scrambled eggs onto the dough. Carefully pull up two sides of dough and pinch them together above the ingredients. Repeat with opposite two sides, then with any remaining open sides until the ingredients are totally covered. Turn the roll over, and place it on a baking sheet.
7. Repeat the last step with the remaining ingredients to make 8 rolls.
8. Melt the remaining tablespoon of butter in microwave or on stovetop. Brush the tops of rolls with melted butter.
9. Place rolls in oven and bake for 15-20 minutes, rotating the pan halfway through baking time. The rolls will turn golden brown on the tops and bottoms when they are finished.
10. Allow rolls to sit for at least 10 minutes before serving. To store for later, allow rolls to cool completely (about 30 minutes) before packaging them in airtight containers such as glassware, plasticware, or zipper bags.
11. Refrigerated rolls can be heated in the toaster oven at 350ºF for 5-10 minutes.

Full Recipes Source : sofabfood.com

BREAKFAST QUESADILLAS

Breakfast Quesadillas with bacon, egg and cheese. An easy breakfast or dinner idea your family is sure to LOVE!

BREAKFAST QUESADILLAS

Ingredients :

• 6 slices bacon
• 6 large eggs
• salt and freshly ground black pepper , to taste
• 8 ounces cheddar cheese , grated or sliced thin
• 8 large flour tortillas
• For serving:
• salsa, sour cream and guacamole

Instructions :

1. Heat a large skillet over medium heat. 
2. Add the bacon slices and cook, turning once, until crisp and brown (or to your preference). 
3. Remove to a paper towel-lined plate. Once cooled, chop into pieces. 
4. Wipe out a little of the bacon grease from the pan. 
5. Crack the eggs into a bowl and add a splash of water or milk. Whisk until smooth. 
6. Pour eggs into skillet, season with salt and pepper and scramble until cooked. Remove to a plate.
7. Cover one flour tortilla with a thin layer of shredded cheese. 
8. Top with some of the scrambled eggs and some chopped bacon. 
9. Top with some more shredded cheese and place another flour tortilla on top. 
10. Carefully set the quesadilla into the pan over medium heat. Cook until the cheese begins to slightly melt and the bottom tortilla is golden brown. 
11. Carefully flip to the other side and cook for 1-2 more minutes. Remove to a plate.
12. Slice and serve warm with salsa, sour cream and guacamole, if desired.

Full Recipes Source : tastesbetterfromscratch.com

Breakfast in a Blanket

Breakfast in a blanket is everything pigs in a blanket aspires to be.

Breakfast in a Blanket

INGREDIENTS :

• 8 large eggs
• kosher salt
• Freshly ground black pepper
• 1 tbsp. chopped fresh chives
• 1 tube crescent rolls
• 4 slices cooked bacon, halved
• 2 c. shredded Cheddar

DIRECTIONS :

1. Preheat oven to 375º. In a medium bowl, whisk eggs and season with salt and pepper. In a large skillet over medium heat, melt butter. Add eggs and chives and scramble as desired.
2. On a lightly floured work surface, roll out Crescent Rolls. Top with cooked bacon, scrambled eggs, and cheese.
3. Roll up and transfer to a parchment-lined baking sheet.
4. Bake until deeply golden, 12 to 14 minutes.
5. Serve immediately.

Full Recipes Source : www.delish.com

GERMAN OVEN PANCAKES

The pancake cooks up so gorgeous – with big, puffy golden brown edges and buttery crispiness across the top.  It takes about 30 minutes to bake – you’ll know it’s done when the edges are puffy and deep, golden brown.  Unfortunately, the pancake falls some within a few minutes of removing it from the oven, but it still looks cool! We douse ours with a bunch of lemon and powdered sugar.  Berries are good, too!

GERMAN OVEN PANCAKES

INGREDIENTS:

• 2 cups milk
• 4 eggs
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 4 Tablespoons granulated sugar
• 1/2 cup butter (melt in pan per instructions; do not blend with other ingredients)
• 1 lemon and powdered sugar (for garnish)

INSTRUCTIONS:

1. Place 1/2 cup butter in a 9×13 heavy glass baking dish.
2. Set baking dish (with butter) in the oven and preheat to 400 degrees.
3. In a blender, combine milk, eggs, vanilla, flour, and granulated sugar.
4. When the butter is completely melted (before it browns or burns, though!), pour the batter over a metal spoon into the baking dish.
5. Cook 20-30 minutes or until the pancake is set in the middle and the edges are very puffy and golden brown.
6. Remove from oven. Squeeze the juice of one lemon over the top and dust generously with powdered sugar.
7. Serve immediately!
8. Happy eating!!

Full Recipes Source : thegirlinspired.com

TATER TOT SAUSAGE BREAKFAST CASSEROLE

Tater Tot Sausage Breakfast Casserole - great make ahead recipe!  Sausage, cheddar cheese, tater tots, eggs, milk, garlic, onion and black pepper. Can refrigerate or freeze for later.

TATER TOT SAUSAGE BREAKFAST CASSEROLE

INGREDIENTS:

• 2 lb hot breakfast sausage
• 1 (30-32oz) bag frozen tater tots
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1-1/2 cups shredded cheddar cheese
• 1/2 cup mozzarella cheese
• 8 eggs
• 2 cups milk

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. In a large skillet, cook sausage until no longer pink. Drain fat.
3. In a large bowl, toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9x13-inch pan.
4. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture.
5. **Cover and refrigerate at this point if baking later.**
6. Bake uncovered for 60 - 70 minutes, or until eggs are set.

Full Recipes Source : www.plainchicken.com

BREAKFAST ENCHILADA BAKE

Hello friends! This is a sponsored post in partnership with McCormick. Today we are teaming up to bring you this recipe for a super hearty, ultimate Breakfast Enchilada Bake that can be served any time of the day.

BREAKFAST ENCHILADA BAKE

INGREDIENTS :

FILLING

• 8 tortillas
• 12 large eggs
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1 cup shredded cheese
• 1/2 pound sausage, browned and crumbled (optional)

CHEESE SAUCE

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• 1/2 cup salsa verde
• 1/2 teaspoon McCormick Garlic Powder
• 1/4 teaspoon McCormick Chipotle Chilli Powder
• 1/4 teaspoon McCormick Ground Cumin
• 1/2 cup cheddar cheese, shredded

TOPPINGS

• 1 cup cheddar cheese, shredded
• 5 strips bacon, cooked and crumbled
• 1/2 cup diced avocado
• 3 stalks green onion, sliced thinly
• 1/2 cup grape tomatoes, halved

INSTRUCTIONS :

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk eggs with milk. Add salt. Pour the beaten eggs into a greased saucepan and cook on medium heat, stirring occasionally until they are scrambled, but still fairly moist. Set aside.
3. If you want to add sausage to the filling, brown it over medium high heat in a separate pan as you are scrambling the eggs and then remove it from the heat and set aside.
4. In the meantime, whisk the butter and flour together over medium high heat in a medium sized pan to make the cheese sauce. After whisking the butter and flour into a paste, continue to cook for one to two minutes whisking constantly. Gradually whisk in the milk and bring to a gentle boil, stirring occasionally. When the sauce has thickened slightly, add the salsa verde, spices, and cheese. Stir together until smooth. Remove from heat and set aside.
5. When the eggs, sausage and cheese sauce are ready, lay out the tortillas on your work surface, and divide the eggs, sausage and 1 cup shredded cheese evenly between the eight tortillas. Spread 1/2 cup of the cheese sauce on the bottom of a greased 9 by 13 inch baking dish. Roll the tortillas up and place them seam side down in the baking dish.
6. Pour the remaining cheese sauce over the top of the tortillas, and then sprinkle with cheese. Bake for 20-25 minutes. The edges of the tortillas will be golden brown and the cheese will be bubbly.
7. Remove the pan from the oven, and add toppings as desired.

Full Recipes Source : lovelylittlekitchen.com

Pineapple Upside-Down Cake Jell-O® Shots

Pineapple upside-down cake? Yum. Pineapple upside-down cake shots? Even better. Now here’s a pineapple upside-down recipe to really flip for: pineapple upside-down cake jello shots. Don’t mess around with all of those tiny plastic cups; you can make these easy jello shots right in a mini muffin pan.

Pineapple Upside-Down Cake Jell-O® Shots

Ingredients

• one jar maraschino cherries
• 1⅓ cups canned pineapple juice
• 1 Tablespoon granulated sugar, or to taste (optional, for sweeter jello shots)
• 2 Tablespoons (or 2 envelopes) unflavored powdered gelatin
• ½ – ¾ cup vanilla flavored vodka or plain vodka
• 1½ tablespoons grenadine

Equipment

• 2 mini muffin tins
• non-stick cooking spray (without strong flavor)

Directions

1. Use a knife to cut a tiny bit off of the very bottom off of each maraschino cherry so that it will sit upright. Spray the mini muffin tins with non-stick cooking spray. Place 1 trimmed cherry in each cup of the mini muffin tins.
2. Pour the pineapple juice into a small saucepan. (If you want sweeter jello shots, you can whisk in the granulated sugar at this point.) Whisk the powdered gelatin into the juice mixture little by little and let it sit for 5 minutes, or until the gelatin has softened.
3. Heat the pan over medium heat and whisk until the sugar (if using) and gelatin are completely dissolved, about 2 to 3 minutes. Do not let the mixture boil or it may prevent the gelatin from setting properly.
4. Remove the pan from heat and stir in the vodka.
5. Transfer half of the pineapple juice mixture to a separate container and stir in the grenadine.
6. Add 2 teaspoons of the grenadine mixture to each cup of the mini muffin tins. Carefully transfer the tins to the refrigerator and chill them until the gelatin has set, about 20 minutes.
7. Remove the muffin tins with the set grenadine mixture from the fridge and add 2 teaspoons of the pineapple juice mixture to each cup (make sure that the pineapple juice mixture is not too hot, or it else it will start to melt the grenadine layer). Carefully transfer the muffin tins back to the refrigerator and chill them until the gelatin has set, about 20 minutes.
8. Take the jello shots out of the muffin tins and serve them immediately. If you want to serve them at a later time, transfer the finished jello shots to a sealed container or cover the muffin pan with plastic wrap and keep it in the fridge until you’re ready to serve them.

Full Recipes Source : tiphero.com

ROASTED PARMESAN BROCCOLI

This Roasted Parmesan Broccoli is a yummy, easy veggie side dish the whole family will love!

ROASTED PARMESAN BROCCOLI

Ingredients :

• 1 large head of Broccoli sliced into 1-inch thick steaks
• 1 teaspoon salt and pepper
• Red pepper flakes
• 3-4 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 2 tablespoons parmesan
• Lemon zest from half a lemon

Instructions :

1. Preheat the oven to 425 degrees.
2. Add sliced broccoli to a parchment paper-lined baking sheet.
3. Sprinkle with salt, pepper, red pepper flakes, and olive oil, then toss gently.
4. Roast for 10 minutes, add the sliced garlic to the pan, and return to the oven.
5. Bake 6 more minutes, then sprinkle with parmesan and bake for 2 more minutes.
6. Remove from the oven, dust with lemon zest and enjoy!

Full Recipes Source : tasteandsee.com

Strawberry Oatmeal Bars

Strawberry oatmeal bars are a healthier fruit dessert made with fresh strawberries, whole grain butter crumb topping, and a lightly sweetened vanilla glaze. This healthier oatmeal bars recipe is a favorite, because these delicious treats are easy to make and just 100 calories each!

Strawberry Oatmeal Bars

Ingredients
FOR THE STRAWBERRY BARS:

•  1 cup old-fashioned rolled oats — gluten free if needed
•  3/4 cup white whole wheat flour — or substitute all-purpose flour or 1:1 baking flour to make gluten free
•  1/3 cup light brown sugar
•  1/4 teaspoon ground ginger
•  1/4 teaspoon kosher salt
•  6 tablespoons unsalted butter — melted (or substitute melted coconut oil to make vegan/dairy free)
•  2 cups small-diced strawberries — about 10 ounces, divided
•  1 teaspoon cornstarch
•  1 tablespoon  freshly squeezed lemon juice — from about 1/2 small lemon
•  1 tablespoon granulated sugar — divided

FOR THE VANILLA GLAZE (OPTIONAL BUT DELICIOUS, ESPECIALLY IF YOU PREFER A SWEETER BAR):

•  1/2 cup powdered sugar — sifted
•  1/2 teaspoon pure vanilla extract
•  1 tablespoon milk — any kind you like

Instructions

1. Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8x8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
2. In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
3. Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
4. Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
5. While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

Full Recipes Source : www.wellplated.com

Crock Pot Loaded Baked Potato Soup

It’s another Gooseberry Patch recipe review today. If you’ve missed any of the other recipes that I have reviewed so far, be sure to check those out when you have time: Hashbrown~Pork Chop Casserole and Cheeseburger Soup. This next recipe has been a favorite of ours for years. I have always enjoyed making (and eating) this soup.

Crock Pot Loaded Baked Potato Soup

 Ingredients:

• 4 lbs. potatoes (red skin, russet or yukon gold), peeled and cubed
• 1/2  cup diced onion
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 (14 oz.) cans chicken broth
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 cups half and half

Garnish: shredded cheddar cheese, cooked and crumbled bacon, sliced green onions

Directions:

1. Layer sliced (or cubed) potatoes in a lightly greased 5-quart slow cooker. Top with chopped onion, garlic and celery. Add chicken broth, salt and pepper. Broth will not completely cover potatoes. Cover and cook on low setting for 8 hours or until potatoes are tender. Mash mixture with a potato masher. I didn’t mash it completely because I still wanted some visible potato chunks in there.

Full Recipes Source : www.thecountrycook.net

MY FAVORITE KETO BREAKFAST SANDWICH

My favorite keto breakfast sandwich is low in carbs, high in healthy fats and off the charts in flavor! The sausage on the outside is the perfect touch to make you not miss the bread at all!

MY FAVORITE KETO BREAKFAST SANDWICH

Ingredients :

• 2 sausage patties
• 1 egg
• 1 tbsp cream cheese
• 2 tbsp sharp cheddar
• 1/4 medium avocado, sliced
• 1/4-1/2 tsp sriracha (to taste)
• Salt, pepper to taste

Instructions :

1. In skillet over medium heat, cook sausages per package instructions and set aside
2. In small bowl place cream cheese and sharp cheddar. Microwave for 20-30 seconds until melted
3. Mix cheese with sriracha, set aside
4. Mix egg with seasoning and make small omelette
5. Fill omelette with cheese sriracha mixture and assemble sandwich

Full Recipes Source : www.heyketomama.com

How to Make a Lettuce Wrap Sandwich (Low Carb!)

Ever wonder how to make a lettuce wrap sandwich? These easy lettuce wraps are the perfect low-carb, keto, and healthy sandwich without the bread! For years I’ve loved getting a sandwich wrapped in lettuce from a local deli in New York, and now I have mastered making my own lettuce sandwich wraps at home!

How to Make a Lettuce Wrap Sandwich (Low Carb!)

Ingredients :

• 1 head lceberg lettuce, cored and outer leaves removed
• 1 tablespoon grainy mustard
• 4 slices organic turkey
• 2 strips bacon, cooked and cut in half
• 1 slice cheese, cut in half
• 2 slices tomato
• 1 thin slice red onion
• 1 piece of parchment paper, 14" x 14"

Directions :

1. Lay large square of parchment down on your work surface.
2. Layer 5-8 large pieces of lettuce in the middle of parchment paper. You want your lettuce base to measure out to be about 9" by 10". If your lettuce pieces are breaking, it's okay to layer smaller ones together.
3. Spread mustard in the middle of the lettuce wrap.
4. Layer turkey, cheese, bacon, tomato and red onion on top of mustard.
5. Using parchment paper as a guide, as tightly as you can roll the lettuce up, starting with the end closest to you.
6. Once you the roll has begun, tuck the ends of the wraps towards the middle. 
7. Continue to roll the lettuce wrap, keeping it as tight as possible and using the parchment paper to guide you.
8. When it is completely wrapped, roll the remainder of the parchment around the lettuce tightly.
9. Using a serrated knife, slice though the lettuce wrap almost completely, leaving the bottom piece of the parchment intact. This helps keep it together. 

Full Recipes Source : lexiscleankitchen.com