Sausage Hashbrown Breakfast Casserole

Source: https://www.saltysidedish.com/sausage-hashbrown-breakfast-casserole/

Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins

Ingredients
8 eggs
1 pound pork sausage
1 1/2 cups whole milk or heavy cream
1 package 30 oz bag frozen shredded hash browns, thawed 2 cups cheddar cheese
1 1/2 tsp salt
1 tsp black pepper
1/4 tsp garlic powder

Instructions
Preheat oven to 375 and spray 9 x 13 pan with non stick cooking spray.
Brown pork sausage in skillet, over medium heat, breaking into small pieces. Drain grease and set aside.
Whisk eggs, heavy cream and all spices together.
Layer ingredients in a casserole dish. Start with adding your thawed hash browns, precooked sausage, layer of cheese, and then pour on whisked egg mixture.
Cover with foil and bake for 40 minutes. Remove foil, and then bake for another 20.


Notes
MAKE AHEAD: Can be prepped night before to make popping in oven easy morning of
SUBSTITUTIONS:
Hashbrowns >>>> Tater Tots
Cheddar Cheese>>>> Any Cheese
Heavy Cream>>>> Milk
Pork Sausage>>>> Ham, Bacon, Turkey Sausage, Italian Sausage

Dill Pickle Pasta Salad

Source:https://www.spendwithpennies.com/wprm_print/dill-pickle-pasta-salad

PREP TIME 5 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
Makes  8 servings

Ingredients
½ pound dry shell pasta about 3 cups
¾ cup pickles sliced
⅔ cup cheddar cheese diced
3 tablespoons white onion finely diced
2 tablespoons fresh dill
½ cup pickle juice

Dressing
⅔ cup mayonnaise
⅓ cup sour cream
⅛ teaspoon cayenne pepper
4 tablespoons pickle juice
salt & pepper to taste

Instructions
Boil pasta al dente according to package directions. Run under cold water to stop cooking.
Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
Combine all dressing ingredients in a small bowl and mix well.
Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.

Cinnamon Roasted Butternut Squash

Source: https://www.chewoutloud.com/cinnamon-roasted-butternut-squash-3/

Prep Time: 15 mins
Cook Time: 40 mins
Servings: 6

Ingredients
1 butternut squash, large, peeled/seeded and cut into 1-inch cubes
3 TB olive oil
3 TB maple syrup
(I skipped the syrup--use a little more oil and brown sugar to make up the difference) 2 TB brown sugar, tightly packed
1 tsp ground cinnamon
1 tsp kosher salt
1 tsp freshly ground black pepper

Instructions
Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil.
In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to foil-lined baking sheet, in a single layer, without overcrowding the pieces.
Roast about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately.
You may want to start checking squash around 35 minutes, just to ensure that they don’t become overcooked.

Easy 5-Minute Fluffy Vanilla Frosting

Source: https://foodess.com/easy-5-minute-fluffy-vanilla-frosting/

Ingredients
2 cups softened unsalted butter
4 cups confectioners' sugar
2 tsp milk
1 tbsp pure vanilla extract

Instructions
Combine all ingredients in stand mixer fitted with whisk attachment. Start on low to incorporate confectioners' sugar, then gradually increase to high.
Whip on high speed for 5 minutes, until very pale and very fluffy. This long whipping time is critical for the frosting to be light, satiny, mousse-y and like the most delicious, beautiful-textured vanilla frosting ever.
Pause several times to scrape down sides of mixer bowl while it is beating. The frosting will double in volume and will go from a dull, matte white to a shiny, satiny, fluffy white when it is ready.

This recipe yields enough frosting to frost and fill a two-layer 9″ cake, or 24 cupcakes. If you’d like to frost the cake and then pipe additional details, make 1 1/2 times this recipe.

Strawberry Oatmeal Muffins

 Source: https://www.savorynothings.com/strawberry-oatmeal-muffins/

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Ingredients
1 cup quick-cooking oats, uncooked*
½ c. brown sugar packed
1 cup Greek yogurt OR light sour cream
⅓ cup oil
1 egg beaten
1 teaspoon vanilla extract
1 cup all-purpose flour plus some extra for the strawberries
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup chopped strawberries+

Instructions
Preheat the oven to 400°F . Line a 12 cup muffin pan with paper liners.
Combine wet ingredients: Add oats, brown sugar, Greek yogurt, oil, egg and vanilla extract to a medium bowl and mix very well. Set aside for 5 minutes. (See notes below.)
Mix dry ingredients: In the meantime, mix flour, salt, baking powder and baking soda in a large bowl until evenly combined.
Mix the strawberries with 1-2 tablespoons of flour in a small bowl.
Combine the batter: Add the wet ingredients to the bowl with the dry ingredients and stir just until combined. Batter will be lumpy. Do not use a whisk! Fold in the strawberries with 2-3 stirs.

Evenly divide the muffin batter between the prepared muffin cups. Bake on the middle rack for 20 minutes or until a toothpick inserted into the middle comes out mostly clean.
Cool the muffins in the pan for 5-10 minutes, then remove and cool completely on a cooling rack.

Notes
*Quick oats or old-fashioned both work; if using old-fashioned soak them for 5 minutes longer than the recipe indicates. (Do not skip soaking the oatmeal: The oatmeal must be soaked in the wet ingredients. +Strawberries: fresh and frozen both work; frozen are a little cheaper but need to be thawed for around 10 minutes so they can be safely diced. (Do not skip flouring the strawberries: Flouring the strawberry helps to keep them from sinking to the bottom of the muffins. It also helps to contain their juices so the muffins are less likely to stick to the liners.)

Freezer instructions
To freeze, put into a freezer bag and label with the name and date. Freeze for up to 3 months.
To defrost, unpack and place on a wire rack on the counter for a couple of hours. Warm in the microwave for a few seconds, if desired.

Roasted Cauliflower

Source: https://theprettybee.com/seasoned-roasted-cauliflower/
(I modified it a bit)

PREP TIME: 10mins
COOK TIME: 30 mins
TOTAL TIME: 40 mins

INGREDIENTS
1 head cauliflower
¼ cup olive oil
1 ½ teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon chili powder
1 teaspoon cumin
¼ teaspoon pepper
1 teaspoon salt

(I added about 1/4 cup parmsean cheese and 1/4 cup bread crumbs)

INSTRUCTIONS
Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper if desired. You can do it without parchment, I just think it makes cleaning up easier.
Rinse the cauliflower cut the florets off, placing them in a large bowl.
Drizzle the olive oil over the florets, and add the seasoning. Toss together with your hands or a spoon.
Spread evenly over the prepared cookie sheet. Bake at 425 degrees for about 30 minutes or until the edges are browned and crisp. Stir once or twice during the cooking time.
Season with more salt and pepper if desired.

Creamy Pasta Salad with Ham

Source:
https://kitchenfunwithmy3sons.com/bow-tie-pasta-salad/

Prep: 20 mins
Cook: 10 mins
Chill Time: 1 hr
Total: 1 hr 30 mins

Ingredients
Dressing
1 cup mayonnaise
3 tablespoons relish (sweet or dill)
2 tablespoons granulated sugar
1 teaspoon yellow mustard
1 tablespoon white vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
Salad
1 pound bow tie pasta
8 ounces cheddar cheese diced
1 cup fully-cooked ham diced
1/2 small white or sweet onion peeled and finely diced
1/2 cup frozen peas thawed
1/2 cup red bell pepper seeded and finely diced

Instructions
In a small bowl, whisk together the dressing ingredients. Cover and refrigerate while you move on to the next steps.
Boil the pasta according to the package directions, just until al dente. Drain and rinse with cold water.
In a large mixing bowl, toss together all of the ingredients with the dressing. Cover and refrigerate for 1 hour before serving.