Sausage & Gravy Breakfast Casserole

So yummy!! I made this to sell in the cafe at our church to raise money for my husband and daughter's mission trip to Ninos de Mexico.

Ingredients:

1 lb Spicy Breakfast Sausage
2 pkgs of Hashbrowns (raw) (I used 4 C dried from food storage...they work great)
1 stick butter, melted
4 C Cheddar Cheese
6 Eggs
1/2 tsp salt
2 C milk
1 can Cream of Mushroom Soup (Sub homemade...even better)

Instructions:

1. Crumble and brown the ground sausage. Drain and discard excess grease.
2. Preheat the oven to 350 degrees. 
3. Spread hashbrowns into a 9x13 pan; pour melted butter over the top.  Sprinkle with salt.  Bake in oven for 10-12 minutes or until lightly golden brown. 
4. Remove from oven, sprinkle the browned sausage and 3 C of shredded Cheddar cheese on top.
5. Beat the eggs in a mixing bowl until smooth; add 2 cups of milk, 1 can of soup and whisk until evenly blended. Pour the egg mixture over the the top. Top with the last cup of shredded cheese.
6. Bake in the preheated oven until firm and golden brown, about 1 - 1 1/2 hours.
7. Can be prepared and refrigerated overnight.  

Coconut Peanut Butter Balls

Ingredients

2 cups peanut butter
2 1/2 cups crushed graham crackers or brown rice krispies
2 cups coconut milk powder
1 1/2 cups raisins (or other dried fruit)
3/4 cup raw honey

Mix everything together in one bowl until well combined.

Shape into walnut size balls and refrigerate until serving.

Freezes well if you flash freeze on a cookie sheet and then bag up once frozen.

Frugal French Toast Casserole

I was in search of a frugal version of my french toast casserole. I didn't have any cream cheese on hand so I came up with a plain version. The kids LOVED it even more than before.

Quick and easy to throw together, can feed a large crowd....cheap! Easy to make variations on based on your own tastes and what you have on hand.

Overnight French Toast Casserole

1/2 C Butter

12 slices Bread

1 C Brown Sugar

1 tsp Cinnamon or Baking Spice (apple or pumpkin pie spice works great)

1 tsp Vanilla Extract

6 eggs

1 1/2 c Milk (raw/sour is the best)

-Melt butter & pour in a 9X13 pan

-Wisk eggs, milk & vanilla together

-Layer bottom of pan with half the bread

-Sprinkle half brown sugar mix & some spice

-Layer second half of bread

-Pour egg mixture over all then sprinkle remaining brown sugar

-Cover & refrigerate overnight

-In the morning, cover with tinfoil and bake at 350 for 30 minutes

-Uncover and bake 15 more minutes - Done when set and slightly brown

Variations:

TONS of possible variations....use any type of old bread you have on hand....hotdog buns, challah, white, french...you name it..it will work.

Use any type of milk.....raw, almond, coconut, reconstituted....it all works fine.

Eggs.....best to use beautiful yellow pastured eggs but I have in a pinch used reconstituted whole eggs. No one ever knows the difference.

Of course...be creative and add in any kind of frozen, dried, fresh fruit. Serve with syrup, jelly, honey, butter, powdered sugar. What ever suits your fancy!.

This can easily be frozen uncooked and baked later. No need to even thaw....just increase the covered baking time until almost set.

Squash Casserole

A recipe from The Huff House…….

Servings: 8


Ingredients:
4 pounds fresh or frozen yellow squash (I do half zucchini/half yellow squash)
1/2 pound shredded Cheddar cheese (I double this)
6 fresh eggs, beaten
1/2 pound yellow onions, sliced (I leave these out)
1 cup evaporated milk (I use raw cream)
1/4 teaspoon granulated garlic (Sub 2-3 minced fresh cloves)
1/4 teaspoon oregano
1/4 teaspoon sweet basil flakes
1/4 pound unsalted butter, melted
Unseasoned bread crumbs (I use millet)
Salt and pepper to taste

Directions:

•Slice squash and cook with all ingredients except eggs, milk, and cheese in a small amount of water until tender.
•Drain well.
•Blend in eggs, cheese and milk.
•Put mixture into a baking dish and top with onions.
•Bake at 375 degrees for 30 minutes or until thoroughly cooked.
•Mix melted butter into breadcrumbs and spread over top of casserole.


• From Mark Two Dinner Theater, Orlando, Florida (Chef, Cleveland Cotten).

Carrot Coins with Maple-Balsamic Browned Butter

Ingredients:

1 pound peeled carrots, sliced 1/4" thick (sometimes I do this in a crockpot with baby carrots the lazy way)
1 tbs butter
1 tbs maple syrup
1 tsp balsamic vinegar
1/8 tsp salt
1/8 tsp pepper
1 tsp freshly chopped parsley

Steam carrots until tender, about 15 minutes.

Melt butter in a medium skillet over medium heat. Cook 3 minutes or until lightly browned, stirring occasionally.

Add syrup, vinegar, salt and pepper, stirring until combined.

Add carrots; cook 1 minute or until thoroughly heated, stirring to coat. Stir in parsley.

This Freezes really well.

Raw Date Nut Snacks

This are a great snack. I do make these in bulk and TRY to freeze them but we tend to eat them all when they are in the house.

Pitted Deglet Dates
Crispy Almond Butter (or raw almond butter)
Crispy Almonds
Coconut Flakes or crushed crispy nuts

Cut open one side of the date, spread inside with raw almond butter, insert the crispy almond and fold back over.

Roll the whole creation in coconut flakes or crushed crispy nuts. My family likes it with the coconut flakes the best.

Cream of Mushroom Soup

Ingredients:
2 tbsp. butter
8 oz. mushrooms, minced (use your fav...I love cremini)
1/4 c. onions
1 clove garlic, minced
1 tbsp. parsley
Pinch of nutmeg
Pinch of cayenne pepper
1 tbsp. whole wheat flour or GF thickener
2 c. chicken stock
1 c. milk, yogurt or cream (raw grass-fed of course)

Heat butter in 2 quart saucepan. Add mushrooms, onions, garlic, parsley, nutmeg and pepper. Sauté until mushrooms soften and lose their liquid. Sprinkle flour over mixture and continue cooking for several minutes.

Add stock gradually, stirring constantly. Bring to boil. Reduce heat, cover and simmer for 15 minutes. Puree mixture in blender or food processor, then return to the saucepan. Stir in milk and heat through.

I'm not sure how big a can of soup is, so you'd need to cut this recipe, or freeze the excess for later.

I make this in LARGE batches and freeze in pint jars...which equal a can of soup.

Braised Beef w/Rich Gravy

Ingredients:
2lbs stew beef, round steak, or sirloin tip roast (my fav), CUT into 1 inch cubes
Salt & Freshly ground black pepper to taste
2 TBs olive oil
1 medium onion, sliced into thin wedges
2 cups sliced mushrooms
1 clove garlic, minced
3 cups beef broth plus 1 cup, if needed for gravy
4 Tbs flour
3/4 cup ice water

Sprinkle the beef cubes with salt & pepper. Heat the olive oil in a large, heavy skilled. Add the meat and sauté until well browned, remove to a bowl, and keep warm. In the same skillet, sauté the onions & mushrooms, and garlic until the onions are translucent

Add 3 cups of the broth, and bring to a simmer, stirring the mixture often and scraping up any browned bits. Return the beef to the skillet, cover tightly and simmer for 1 hour or more until beef is tender. IF the liquid starts to boil over, turn the heat down slightly.

Periodically check the stew to make sure there is ample liquid for cooking the meat and for making gravy afterward. If too much has boiled doff, add the fourth cup of broth. Once ready whisk flou/corn starch/arrowroot into the ice water until smooth. Gradually stir this thickener into the simmering beef & broth Bring to a slow boil ad cook for a few seconds, stirring, until the gravy thickens.

Serve over rice or egg noodles.

I have frozen just the meat and gravy after cooking and it comes out yummy later.

You can also stir in a container of sour cream at the end to have something more like stroganoff.

Zucchini Custard Casserole

Ingredients:

Ingredients:
6 slices of firm bread (sourdough or millet work great)
1/4 cup soft butter
1 lb whole kernel corn, Frozen or canned
2 Cups thinly sliced zucchini
4 oz green chilies, seeded and chopped
2 cups (about 1/2 lb.) shredded Raw Monterey jack cheese (or your choice)
4 eggs
2 cups raw milk (I use sour)
1 tsp salt
1/8 tsp pepper

Trim crusts off bread, spread butter evenly & arrange buttered side down in 9 x 13 inch dish. Distribute corn evenly. Arrange zucchini over corn. Sprinkle chilies and cheese over zucchini. Beat eggs slightly, then beat in milk, salt & pepper. Pour egg mixture over cheese. Cover & refrigerate overnight. (easily frozen at this point) Bake uncovered in 375 degree oven for 30-40 minutes, or until lightly brown & puffed. Let stand about 10 minutes before serving.

Makes 6-8 servings.

Note: you can easily make this ahead and freeze before baking. It comes out wonderfully!

Zucchini Beef Bake

Zucchini-Beef Bake

3 medium zucchini, sliced
1 cup sliced mushrooms
2 tbs. oil
1 pound ground beef
1 can soup beans
1 small onion, chopped
2 cups tomato sauce
1/2 tsp. oregano
1/2 tsp. parsley
1/2 tsp. basil
Celtic Salt & fresh ground pepper to taste.
2 cups shredded cheese, your choice (Monterey Jack, Raw)

Saute garlic in oil until brown. Add zucchini, mushrooms and spices until tender. Cook ground beef and onion until browned in separate pan; drain. Stir in tomato sauce and soup beans.
Layer half of zucchini mixture in a lightly greased 13x9 pan. Spoon half of ground beef mixture over vegetables.

Sprinkle with half of cheese. Repeat leayers of vegetables and ground beef. Top with cheese. Bake, uncovered, at 350 F for 30 minutes.

This freezes great and is even better leftover. A wonderful new baby meal

Pantry & Freezer - What I consider STOCKED.

I keep a running list of the essentials for my pantry. Here is my list. (I am a little neurotic about this....I don't feel comfy unless I have a STOCKED pantry)

In bulk I buy most of these things when on-sale via our co-op.

Grains
Short & Long grain Brown Rice
Brown Basmati
Wild Rice Blend
Millet Pearled
Barley
Hard & Soft Red Wheat
Hard & Soft White Wheat
Spelt
Kamut
Durham Wheat
Raw Wheat Germ
Thick Rolled Oats
Raw Oat Groats
WW Couscous
Cornmeal
Popcorn
Ezekiel Mix
Tapioca
Golden Flax Seeds
Coconut Flour

Green Lentils
Red Lentils

Pasta (rice or spelt)
Egg Noodles
Elbows
Rotini (plain & tricolored)
Spaghetti
Fettuchini
Angel Hair
Lasagna
Shells
Penne
Bucatini
Buckwheat Noodles
Veggie ABC's

Nuts
Almonds
Walnuts
Pine Nuts
Cashews

Dried Fruits
Raisins
Blueberries
Tart Cherries
Cranberries
Apples
Apricots
Figs
Deglet Dates
Unsweetened Coconut Shreds

Sweeteners
Raw Org. Blossom Honey
Raw Tupelo Honey
Maple Syrup - Grade C
Really Raw Honey
Agave Nectar
Sucanat & Sucanat w/Honey

Grain Sweetened Choc Chips

Canned Goods
Kidney Beans
Black Beans
Navy Beans
White Beans
Soup Beans

Coconut Milk

Black Olives
Kalamata Olives

Sweet Relish
Dill Pickles
Sweet Pickles
Roasted Red Peppers
Water Chestnuts
Mandarin Oranges
Pineapple

Sardines
Fish Roe
Tuna Fish
Wild Alaskan Salmon

Fire Roasted Crushed Tomatoes
Diced Tomatoes w/Basil
Plain Crushed Tomatoes
Tomato Paste
Salsa

Natural Peanut Butter
Raw Almond Butter
Raw Cashew Butter
Strawberry, Grape & Cherry Jelly
Apple Sauce

Homemade Canned
Sauerkraut
Salsa
Apple Butter
Apricot Butter
Pear Butter

Ketchup

Quick Meals & Packaged Foods
Red Beans & Rice
WW Bunny Crackers
Wheatines
Sourdough Pretzels
Fruit Leather

Spices/Condiments/Oils
Wheat Free Tamari
Mustard
Ginger Juice
Coconut Oil (EP & EV)
Coconut Cream Concentrate
Palm Oil
Toasted Sesame Oil
EV Olive Oil
Fish Sauce
Pomona's Pectin
Fajita Seasoning
Ranch Dip
Sushi Rice Seasoning
Yogurt Culture
Kefir Culture
Cultured Veggie Starter
Yeast
Gluten
Lecithin
Baking Powder
Baking Soda
Corn Starch

White Distilled Vinegar
Bragg's Apple Cider Vinegar
Red Wine Vinegar
Balsamic Vinegar
Kelp
Nutritional Yeast
Bovine Gelatin
Dolomite
Acerola Cherry
Barley Max

Celtic Sea Salt
Black Pepper Corns
White Pepper Corns
Pickling Spices
Mung Bean Sprouts
Dried Wild Mushrooms
Nori Sheets
Dried Chili Peppers
Dried Minced Onions
Cocoa Powder
Roasted Carob Powder
Vanilla Powder
Vanilla Beans
Cinnamon
Garlic Powder
Ginger Root

Ok....that is what I have for now....can you tell I have this on a spreadsheet already. I have a big list of what I like to keep my freezer stocked with too.

******************************************************
This is my IDEAL stocked freezer.

Mine is WAY down right now since I haven't been cooking but I can't WAIT to get it back stocked again.

10-20lbs Grassfed Ground Beef
4-5 Grassfed Beef Roasts
4-6lbs Stew beef
4-6lbs Grassfed Hot dogs
2-3lbs Beef Liver
1 Oso Buco
6-10#Beef Bones w/meat & marrow bones
4-6lbs Ground Lamb
2-3 Lamb Roasts
1-2 Leg of Lamb (we buy 1 whole lamb each year)
1-2 Whole Turkeys
4-6 lbs Ground Turkey
1 Whole Duck
6-12 Whole Chickens
4-6 lbs Boneless Skinless Breasts
5lbs Chicken Wings
Chicken Backs, heads & feet
2-3 lbs Chicken Livers
4-6 lbs Spicy Pork Sausage
4-6 lbs Sweet Pork Sausage

6-12 Pkgs Roast Red Pepper Chicken Sausage
6-12 Pkgs Chicken Apple Sausage
4-6 Pkgs Breakfast Pattie Sausages
4-6 Doz Italian Meatballs

4-6 Pkgs Bacon

Fish & Seafood
6-12 Mahi-Mahi Filets
6-12 Wild Salmon Filets
6-12 Talapia Filets

Stocks
2-3 Dozen Qts of Chicken Stock
1-2 Dozen Qts of Beef Stock
6-12 qts Lamb Stock
6-12 qts Turkey Stock

1lb Whole Ginger Root

4-6 Qts NT Enchilada Sauce

1-2 Dozen pints of Cream of Mushroom Soup

Veggies
6-12 pkgs Frozen Broccoli
6-12 pkgs Sugar Snap Peas
6-12 pkgs Corn
3-6 pkgs Peas
3-6 pkgs Chopped Spinach
3-6 pkgs Hashbrowns

Fruits
5lbs Blueberries
5lbs Peaches
5lbs Strawberries
2-3 gal bags ripe bananas
3-6 pkgs Tart Cherries
6-9 pkgs Cranberries
6-12 qts Pumpkin puree
6-12 qts Coconut puree

Bread
2-4 loaves Sourdough (dough)
2-4 loaves Sourdough Spelt
2-4 loaves Ezekiel Raisin
3-6 loaves Pizza Dough (dough)
3-6 Spelt Rolls
6-9 pkgs Sprouted Corn Tortillas
3-4 pkgs Spelt Hotdog Buns
WW Fillo Dough
2-4 WW Pie Crusts
Sourdough Bread Crumbs

Dairy
3-6 Gal Raw Milk
2-6 qts Raw Cream
1-2 lbs Raw Butter
2-4lbs Shredded Mozzarella Cheese

Homemade Breakfasts
Baked Oatmeal
Sprouted Spelt Blueberry Pancakes
Sprouted Spelt Chocolate Chip Pancakes
2-3 dozen Munchie Muffins
French Toast Casserole
3-4 Veggie Loaded Quiche Homemade

Dinners
2-3 Lasagnas
NT Chicken Enchiladas
Roasted Veggie Soup
Beef Barley Veggie Soup
Beef Raviolli
Tomato Coconut Corn Soup
Chicken Wild Rice Stew

4-6 qts Shredded Chicken in Broth

Chicken Pot Pie w/Herbed Pie Crust

From the Grass-fed Gourmet
This is my ALL time favorite pot pie recipe! I can't be beat and the filling freezes great so this can easily be cooked in bulk. A wonderful nourishing meal to bring to those who are sick or families with new babies.

Herbed Pie Crust

1 1/2 cups whole wheat pastry flour (soft white wheat)
3/4 tsp salt
1/4 tsp fresh ground pepper
1 tsp thyme
1/2 tsp dried oregano
8 Tbs butter or lard
6-8 Tbs ice water

Combine flour, salt, pepper, and dried herbs in a medium bowl, Use a pastry blender or fork to cut the butter/lard into the flour mixture until it is crumbly. Add the ice water gradually, mixing quickly with a fork until the dough is just moist enough to hold together. BE CAREFUL not to add too much water. You may not need the full 6 Tbs. Shape the dough into a ball. Then place on a floured surface and roll out to a rectangle at least 9x13 inches. (This makes a pot pie with only a top crust..no soggy bottoms. But I am sure you could shape different for a regular round pan and put it on top and bottom).

Chicken Pot Pie Filling....

6 Tbs unsalted butter
3 small stalks of celery, chopped
3 carrots, finely chopped
1 large onion, sliced into thin wedges (I add my bulk cooked....crockpot carmalized onions)
1/2 tsp Celtic Sea Salt
1/4 tsp freshly ground black pepper.
3/4 cup fresh or thawed whole corn kernels
1/2 cup fresh or frozen peas
3 cups cooked chicken or turkey, shredded
1/2 cup flour (I use WW)
2 cups chicken or turkey broth
1 cup whole milk
1/2 cup half-and-half (I never have this in the house so I use heavy cream)
1 tsp dried thyme or 1 Tbs fresh
2 Tbs dry sherry

(most of the time I add in whatever leftover veggies I have in the frig...usually carrots, green beans & broccoli. I usually add in some frozen peas and corn too)

Preheat over to 400 F

Melt 2 Tbs of the butter in a large, non-reactive saucepan, then sauté the celery, carrots & onions over medium-high heat until they are crisp-tender, approx 4-5 min. Remove to a large bowl, and keep warm (I throw a kitchen towel over the top). Add the salt, pepper, corn, peas, and shredded chicken to the vegetables and stir gently until well combined.

Melt the remaining 4 Tbs of butter in saucepan. Turn off the heat and add the flour, and stir quickly (making a roux) The mixture will be pasty. Over medium heat, stir in the broth, milk, half-and-half, and thyme. Bring the liquid to a boil, stirring occasionally; lower the heat and simmer, stirring often, until the sauce is thick and rich. Stir in the sherry (sometimes I use sherry and sometimes I use whatever yummy red wine I have open).

Pour the sauce over the meat and vegetables, and mix gently. Season to taste with additional salt & pepper. Pour the entire contents of the bowl into a 9 x 13 inch baking pan, and top with the herbed pie crust. Fold down and crimp overlapping edges so that the pie crust fits inside the pan. Pierce the top several times with a sharp knife, and bake for 35-45 minutes, or until the top is golden brown and filling is bubbling.

Serves 6.