Cheesy Hash Brown Egg Bake

We sometimes like breakfast for dinner at our house. This recipe can be used easily for either.


Ingredients:
1 (26 oz) package frozen hashbrowns, shredded, thawed
2-3 oz. sliced bacon, cooked and crumbled
1 cup shredded cheddar cheese (mild or medium), plus extra as desired for topping
1/8 tsp. black pepper
1/4 tsp. salt
1 tsp. Lawry's Seasoning Salt
8 eggs
paprika


Preheat oven to 350 degrees.


In a large bowl, combine thawed hash browns, bacon, 1 cup cheese, pepper, salt and Lawrys. Evenly distribute in a 9 x 13 x 2 inch baking dish.


Beat eggs and milk in a bowl until smooth. Pour over hash brown mixture. 


Sprinkle with a light coat of paprika. 


Bake uncovered for 45-55 minutes or until top is a light golden brown. Remove from oven and top with desired amount of shredded cheese. (I used an 8 ounce brick of cheese TOTAL on this recipe).


There is so much potential for change to suit your liking in this recipe. Replace bacon for breakfast sausage, remove meat for meatless version, add chopped onion, mushrooms or even some green chiles.


Also you can prepare this the night before stopping at the part where you would put it in the oven and instead cover tightly and refrigerate. Next day, either remove from refrigerator and wait 30 minutes to bake or bake around 20 to 30 minutes longer. 

Macro Monday ~ Pink Impatiens

Courtesy of my friend Tammy's beautiful garden.

Camera Critters ~ Walking Stick

My friend Carolyn messaged me the other day that her kids had found a big stick bug on their front door. I have never seen a walking stick in the wild and was so excited when Carolyn said she had captured it in a bug container for me! Friends that find bugs and think of you...


I brought it home and watched it in wonder. They really are the oddest most fascinating insect. They are quite thin in body and even more so in the legs. It was a challenge photographing him but I am happy with the results. I thanked him and let him on his way to live long and prosper.


A huge thanks to Carolyn! She makes me smile every day...

 I linked up with Camera Critters.

Kitchen Essentials ~ What are Yours?

I believe that you do not need fancy gadgets to make amazing meals or to be a better baker. There are ,however, those favorites we all have that certainly make life easier. They not only help save time but we have come to depend on them when in the kitchen.


Here are my essentials. Basic and rudimentary. Slightly abused but loved nonetheless.

Paula Deen Stoneware - Cooking, baking, saute, marinate or even just for display. Oven to table. My kind of dish!

 Rubbermaid Hot/Cold Pads. Table and countertop savers. I use them to also keep my dishes in place. 

 Black & Decker Handy Chopper Plus. I use this every day. From chopping up nuts and onions to egg salad and bread crumbs.

Pampered Chef Cheese grater with built in measuring. Saves on dishes (big plus!) 

Pampered Chef Kitchen Spritzer and measuring spoons. I only use Olive Oil for cooking and lightly spray almost everything I make with this spritzer. The measuring spoons fit into spice containers and save on space too.

My list is only complete with my kitchen helper and inspiration. Spencer!

Would love to hear what your kitchen essentials are. New ideas are always welcome!

Photo Friday Challenge ~ Near

Purple Heart 

Big, Flat, Chewy Chocolate Chip Cookies

I think all of us have our favorite chocolate chip cookie recipe. Years ago I found, modified and perfected our family's. Soft, bite sized and extremely yummy. About a month ago, I mentioned to John that I thought I would mix up a batch. He ,casually, mentioned that his favorite were the big, flat chewy kind. What? After 8+ years he decides I should know?


I was now trying to reprogram my cooking making mind back to what I had been avoiding all these years. From the "Oh, man" I hear with each bite, I think I may have succeeded.


There is some extra work involved with this recipe. If you follow it (i.e. all the specific amounts, temps) you will see it is worth it!


Ingredients:


2 cups all-purpose flour
1/2 tsp. baking soda
3/4 cup salted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tsp. vanilla
1 egg, room temperature
1 egg yolk, room temperature
2 cups semi sweet chocolate chips


Stir together flour and baking soda in a small bowl. Set aside.


In a medium bowl, cream together melted butter, brown sugar and white sugar until well blended. Beat in vanilla, egg and egg yolk until creamy.


Add flour mixture (that you set aside in first step), stirring until JUST blended. Stir in chocolate chips.


Refrigerate minimum of 45 minutes. You want the batter to set up enough that when a spoon is put in it, it is somewhat like "quicksand" to get back out. You can keep these refrigerated up to 2 days before baking.  


Preheat oven to 325. Grease cookie sheet.


Drop about 1/4 a cup at a time of cookie dough onto cookie sheet. Place dough 3 inches apart.


Bake for 15 minutes or until edges are lightly toasted. The middle may look slightly undone, but the cookies will continue to set up outside the oven. Cool for a few minutes before transferring to a wire rack.


When still slightly warm, transfer to airtight container to keep the cookies softness. 


*keep batter refrigerated between batches when baking. 


Happy Thursday!

Wordless Wednesday - First Day of School

I linked up with The Paper Mama.