Best Damn Cheesy Tater Tot Bacon Breakfast Casserole EVER!!! Freezable

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OH BOY, Breakfast Casserole!

But not just any breakfast casserole, this is BY FAR, the absolute best casserole I have ever had.

• The recipe is for TWO Casseroles... Serve one, freeze one for a convenient breakfast in a few weeks.
• LOADED with plenty of Bacon!
• A cheap "Tube of Sausage" upgrade.  Look for sales and stock up on these handy frozen wonders.
• Topped with crispy crunchy layer of Tater Tots (Kids LOVE this recipe)
• A layer of Gooey Cheesy goodness in the center
• You can make this the night before, for an easy "pop in the oven" breakfast.

Really... What's not to love... And tastes great as well!

Easy to follow recipe below, keep scrolling down.

But I wanted to share a fantastic gift I received... A programmable Casserole Slow Cooker... 9X13 in size, so any normal casserole will fit, like this one!  I love this, can use as a warming tray, goes from oven to the warmer unit if you prefer to cook fast but then want to keep warm.  Is beautiful, will look great on any table and the locking lid makes this extra convenient for travel of you do a lot of Church Socials or big family get togethers... Love this!



Keep scrolling down for this easy to follow recipe...

OK, Here's What I Did...

Best Damn Cheesy Tater Tot Bacon Breakfast Casserole EVER!!!

Ingredients
(Makes TWO 9X13 Casseroles, one for eating, one for Freezing for later)

• 1 package (12 Ounces) Thick sliced bacon, cooked and crumbled
• 2 (12 ounce) "Tubes of Sausage" 
• 3 Cups Cheddar Cheese plus an additional 1 Cup for topping
• 4 Cups Whole Milk
• 12 Large Eggs
• 4 Green Onions, green and white parts chopped, Plus an additional 2 Green Onions sliced saved for garnish
• 1 TBS Salt
• 2 TBS Pepper
• 1 tsp Onion Powder
• 1 tsp Garlic powder
• 4 Pounds Frozen tater Tots

Cooking Directions

1. In a very large skillet, cook sausage on medium high heat, breaking up the meat and browning it. Once cooked through, drain and layer onto the bottom of 2 9x13 inch lasagna size pans. 
2. In each Pan, Evenly sprinkle 1-1/2 cups of the cheese over cooked sausage.
3. In a large bowl, hand-whisk together the milk, eggs, Green Onions,  pepper, onion powder, Garlic Powder and salt. Once mixed, pour evenly over the cheese and sausage in baking dish. 
4. Layer top with frozen tater tots. If not baking right away, cover tightly with foil and chill in fridge until the next morning.
5. When ready to bake, set oven to 350F with rack on middle position. Once oven reaches 350F, place casserole in oven for about 35 minutes.
   Top with additional ½ cup cheese, cooked/crumbled bacon and green onions.
   Bake another 5-10 minutes or until sides are bubbling and top is golden brown. Let rest at room temp 10 minutes, and serve.
6. If you are freezing one, cover casserole tightly with plastic wrap, touching the top of the actual casserole, then cover with aluminum foil.  To re-heat, thaw to room temperature overnight.  The reheat at 350 degrees for 30 minutes.   BE SURE TO REMOVE THE PLASTIC WRAP.
7. Always use frozen casseroles wthin 30 days of original prep day.
8. Serve warm and ENJOY!

Sriracha Sweet Heat Pork MEATBALLS - Cheap Tube of Sausage UPGRADE

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 OH BOY ... Meatballs!

But not just any meatballs, these have a Heat spicy flavor while at the same time there are hints of sweetness.  A PERFECT combination!

They are also a terrific upgrade use for one (actually I used two) for those inexpensive tubes of sausage.  I watch the sale ads.  My local underpriced grocery store will offer these for just a dollar a tube about every 6-8 weeks.  Whenever they are that cheap, I plan ahead and buy up a case (24) of them and pop em in  my freezer.  That garage refrigerator is for more than just beer.


They are also a terrific use for Sriracha Ketchup.  I have added the recipe for both a single serve use as well as a bigger batch that makes 6 cups that I "can" with a water bath (makes a great meatloaf... But I digress).  Just scroll down and you will see the quick single use version as well as the more detailed, big batch version.

The meatballs are FANTASTIC... Hints of sweet (Add Grape Jelly to the Sriracha Ketchup), definite after taste that the Red Rooster Sauce has become famous for.  I served these up to a bunch of ladies (My Wife's Book Club).  I generally try to avoid spicy items when catering to a bunch of ladies, but these had just the right combination of sweet to the spice.  I made 24, at 6 myself and the 6 ladies polished off every one of the remaining 18... Empty plate, pretty good advertisement for the recipe!

ENJOY!

 OK... Here's what I did...

Sriracha Sweet Heat Meatballs

Ingredients

• FOR THE MEATBALLS
  2 Tubes (2 Pounds) Pork Sausage
• 2 TBS Balsamic Vinegar
• 1-1/2 Cup Panko Bread Crumbs
• 1/2 Onion, Minced
• 3 tsp Garlic Powder
• 1 tsp Ginger
• 3 slightly beaten Eggs
• 1/2 tsp each Salt and Pepper
• FOR THE SRIRACHA HEAT SWEET SAUCE
  1/4 Cup Sriracha Hot Sauce
• 2 TBS Honey
• Juice and Zest of 1 Lime
• 2 TBS Minced Onion
• 1 tsp Garlic Powder
• 1 TBS Worchestershire Sauce
• 1/2 small can Tomato Paste
• 1/2 Cup Grape Jelly
• Garnish with chopped Chives

Cooking Directions

1. In the bowl of a stand mixer, add all of the ingredients listed for the meatballs.  Mix at low speed for 5 minutes, remove from stand, mix with a wooden spoon until well combined. 
2. Preheat oven to 400 degrees,
3. Form the meatballs, about the size of a golf ball.  Arrange on a rimmed cookie sheet preferably with a wire rack on the sheet so the balls are not baking in their drippings.
4. Bake for 12 minutes.
5. While the meatballs are baking, Make the Sweet Heat Sauce...
   In a small saucepan, combine all of the ingredients listed for the sauce.  Stir until well mixed, cook over medium heat at a simmer for 10 minutes.
6. After the meatballs have cooked for 12 minutes, remove from the oven.  Coat each ball in the sauce and transfer to a crock pot set on warm.  Ready to serve when you are!
7. Serve warm and ENJOY!

And just for fun, I am adding the recipe for several jars of the Sriracha Ketchup.  Make a big batch, 5 1 cup jars worth and enjoy all year!

 OK... Here's what I did...

Sriracha Ketchup -
Scratch Canning Recipe

Ingredients

• 6 Cups Tomato Sauce
• 3/4 Cup Sriracha Hot Sauce
• 1/2 Cup Honey
• Juice and Zest from 6 Limes
• 2 Large Sweet onions, Minced Fine
• 1/4 Cup Garlic Spiced Rice Wine Vinegar
• 1/4 Cup Worstershire Sauce
• 2 TBS Garlic Powder
• 1 TBS Salt

Cooking Directions

1. In a small-ish crock pot, combine all of the ingredients, 
2. Set the machine on low.  Cook for about 6 hours, stirring every hour or so.  The ketchup will thicken (alternatively, add a small can of Tomato Paste to thicken the sauce)
3. After several hours at a small simmer, the sauce is ready to use.
   
   OR
    
4. Transfer while HOT to sterilized canning jars.  Put a sterilized lid on the top and add the ring.  Put into a pot of boiling water with the water at east an inch above the top.  Boil for 20 minutes.
5.  Remove from water and allow to cool.
6. Mark each jar with the date, store in a cool dry area and use within 1 year.. Once opened,use within a couple of weeks.
7. Serve as you would any BBQ sauce over ribs, in Baked beans... Or makes a heck FIRE Great Sriracha Meatloaf Sandwich or whatever
   
   ...ENJOY

The Basics - Simple Mac and Cheese with Sausage

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 OH BOY MAC AND CHEESE!

And this one is special.  Here is the basic, easy scratch version of mac and cheese.  I did dress it up with a little sausage (Love those tubes of sausage... look for the sales and you can get them for as low as $1 for 1 pound).  I also added a can of tomatoes for a little extra zing.

But the basic mac and cheese recipe is in here.

First, make a roux... A thickener for the creamy-ness.  Melted butter and an equal part of flour.  Mix this for awhile (Stir A LOT to prevent burning the flour).  Then start adding.   Milk to thin and cheese to melt.  Add the pasta a bing bang boom... You have Mac and Cheese.

From there you can personalize, add spices, Hot as you like or savory.

Add some meat... Those tubes of sausage work great but a pound of hamburger works to.

If you like, add some veggies like broccoli florets.

one you master the basics, the world is your Oyster... Hmmm... Oyster Mac and Cheese... Why not!

 OK... Here's what I did...

The Basics - Simple
Mac and Cheese
With Sausage and Tomatoes

Ingredients

• 1 Pound Elbow Macaroni Cooked according to package directions.
• 4 TBS (1/2 Stick) Butter
• 1/3 Cup All Purpose Flour
• 1 Large Onion, Chopped
• Finely Ground Black Pepper (To Taste)
• 6 Cups Milk
• 1-3/4 Cups Shredded Combination Colby and Cheddar Jack Cheese
• 1 tube Sausage
• 1 Cup Diced  Tomatoes (I use canned chopped tomatoes)

Cooking Directions

1. Heat butter in a medium saucepan over medium-lowheat. Stir in the onion, 2-1/2 tsp salt and a couple of turns of pepper and cook, stir in the flour until combined.  Stir constantly until golden and a nutty aroma forms, about 5 minutes. 
2. Whisk in the milk and bring to a simmer.
3. Start the pasta and cook according to the package directions, EXCEPT, cook 1 minute less for Al Dente texture. The pasta will finish cooking in the sauce during baking. Drain when time is up, return drained pasta to large pasta pot.
4. Back to the sauce, while the pasta is cooking, Brown the Sausage and break up into small pieces.
5. And while the sausage is browning, Stir the cheese into the liquid, remove from heat and transfer sauce to the pasta pot with the drained pasta and also add the sausage and tomatoes. Stir to evenly mix.
6. Transfer the pasta to a large 3-1/2 quart serving dish.
7. Serve Hot and ENJOY!

Baked Teriyaki Sausage Meatballs - 52 Church PotLuck Apetizers

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I love these little gems of an appetizer.  A unique flavor combination of Ginger, pineapple and an Asian sweet teriyaki sauce combine to make a memorable meat ball.

Works great as an appetizer, can be served as a main course (Just add a bowl of rice or noodles).  The recipe makes a couple dozen balls, but can easily be mixed double for a dish worthy of a crowd.  Keep them warm and deliciously moist in a crock pot to serve a hot dish.

Nothing really to this, just mix, form a ball and bake.  I like to use a combination of Panko bread crumbs and instant mashed potato flakes for filling.  makes for a very moist and tender meatball.

A stand mixer will do all of the work, to make the work really easy (and your balls be a uniform size), I always use a medium size cookie scoop.  Spray with a little non-stick spray and you get a nice display of meatballs...



Easy Peasy, Fast, Delicious and a unique flavor crowd pleaser... ENJOY!

 OK... Here's what I did...

Baked Teriyaki
Sausage Meatballs

Ingredients

• 1-1/2 Pounds Bulk Sausage (2 "Tubes")
• 1/4 Cup Panko Bread Crumbs
• 1/4 Cup Mashed Potato Flakes
• 2 Large Eggs
• 1 TBS Ground Ginger Spice
• 2 Scallions (Green Onions), Minced - Green and White Parts
• 2 TBS Soy Sauce
• Pinch of Salt and Pepepr
• 1 small can Crushed pineapple, drained and strained of liquid
• 2 TBS Teriyaki Sauce Plus 1 Cup Additional to serve as Condiment on the side and to brush the meatballs

Cooking Directions

First a note, if cooking for a crowd, work in batches and double or triple the recipe.  As listed, the recipe makes about 2 dozen meatballs.

1. Preheat oven to 400 degrees.
2. In a large mixing bowl (or the bowl of a stand mixer with the hook attachment), add all of the ingredients except ONLY add 2 TBS of the Teriyaki Sauce. Mix to thoroughly evenly mingle, scrapping down the bowl occasionally.
3. Using a 1/4 Cup Scoop, form uniform size balls, gently rounding the corners. Do not over squeeze.
4. Arrange on a cookie sheet lines with parchment paper. Brush a coating of the Teriyaki Sauce on each ball.
5. Bake for 20 minutes until slightly charred and cooked throughout.
6. Serve HOT with additional sauce as a dipping sauce and ENJOY!

Can be served from a slow cooker Crock Pot.  Add additional sauce as needed to keep moist.

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Pantry and Leftover MONEY SAVING Breakfast Casserole - 52 Breakfast Recipes

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This time of year (in between Christmas and Thanksgiving), my fridge gets filled up with Tupperware and plastic wrapped half used ingredients.  From half an onion, or half a bag of frozen hash browns and even half used bags of shredded cheese, that leftover ingredient shelf just grows and grows.

This recipe is more of a formula for using leftovers.  If you have a LOT of cheese, add mare.  Then call it a Cheesy Leftover MONEY SAVING Casserole.  Lots of Onions, add 'em for an Onion-y MONEY SAVING Leftover Casserole.  I just used one "tube" of Sausage for this but if you have left over hamburger, turkey, chicken, ham... you get the idea.

It closely resembles a Quiche (Egg based over a crust).  In fact, if you don't have the hash browns (BTW, use fresh shredded russet potatoes if you don't have left over frozen hash browns)... If you don't have left over hash browns or potatoes, make a crust and then you would have a quiche.

The vegetables I used are onions and bell peppers.  But add a can of corn if you like (or leftover corn).  Make this more of a savory dish with sausage, green beans and onions over potatoes with a thinner layer of the egg just as a binder.

The Casserole is easy.  Once you make your first one you will see the versatility of the recipe.  It's a great way save a dime, cook what you have and still have a wonderful dish that people will ask for.

Just next time it won't taste exactly the same.

Save money, clear the shelves of the Tupperware and ENJOY!

 OK... Here's what I did...

Pantry Money Saving Breakfast Casserole

Ingredients

• 4 Cups Frozen hash Browns (Slightly Thawed)
• 1/2 Cup Olive Oil
• 1 "Tube" Sausage
• 2 Cups Onions, diced (Can "use up" whatever vegetables you have there is half a red pepper in the casserole shown)
• 2 Cups Half and Half (Can use milk, Whole or 2%)
• 8 Large Eggs
• 2 TBS Seasonings (I used Taco seasoning in the casserole shown, try Cajun or for a more savory, Herbes de Provence)
• 2 Cups (Divided) Shredded Cheese (Mix and mingle the little left over packages. The casserole shown is Monterrey Jack and Sharp Cheddar)

Cooking Directions

1. Preheat oven to 350 degrees.
2. Meanwhile, Break up the frozen shredded hash browns so that there are no big ice clumps. Put into a Large 9X13 Casserole Pan and thoroughly mix the potatoes with the olive oil so that all is coated (This helps make them crispy. Leave them loosely layered evenly in the pan (do NOT pack tightly).
3. Bake just this layer of hash browns for 30 minutes until the top begins to crisp up.
4. Meanwhile, in a large heavy bottomed skillet, brown the sausage.
5. Once browned and separated into small pieces, drain all but a couple TBS of the grease. Add the onions and whatever leftover vegetables you have in the fridge and saute with the sausage and remaining fat for 5 minutes, until the onions become translucent and soft. Add the seasonings and mix.
6. In a large mixing bowl, combine the eggs and the Half and Half (milk). Whisk to combine and thoroughly mix.
7. Once the hash browns have started to brown around the tips, remove from oven.
8. Add half of the cheese evenly over the potatoes.
9. Add the seasoned sausage.vegetables evenly over the cheese.
10. Add the egg mixture over the meat.
11. Add the remaining cheese.
12. Bake in the same 350 degree oven for 45 minutes until the top gets a crusty coating.
13. Remove from oven and allow to rest for 10 minutes before slicing.
14. Serve HOT and ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Sausage - Milk Gravy and Parmesan Biscuits - One Skillet Meal - 52 Breakfast Recipes

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This is one of my very favorite meals.  And this is also just about as easy to make as it gets.  Total time to make this recipe is only about 30 minutes, measuring cup to table.

One note, the recipe I am showing is the one I use a lot.  I generally decide to make this on the spur of the moment so I don't have any buttermilk handy for the biscuits.  SO I use a little cheat, combine milk and vinegar, stir, let sit for about 5 minutes and you have a pretty close substitution.  Adds a little extra zing to the biscuits over plain milk.

I am also in love with the cost.  If you watch for sales, about every couple of months you can usually find a "tube" of bulk sausage for sale for only 1 dollar a pound.  When that happens, stock up and freeze em.  I buy 20 at a time and usually run out before the next sale starts.  Shopping wisely, this entire meal comes in a t about $2 - $3 TOTAL, 50 Cents a serving!

FAST - EASY - CHEAP - ONLY USES PANTRY INGREDIENTS YOU ALREADY HAVE
And DELICIOUS!

Enjoy

 OK... Here's what I did...

Sausage - Milk
Gravy and Biscuits
One Skillet Meal

Ingredients

• 1 "Tube" Bulk Sausage
• 4 TBS Butter
• 4 TBS Flour
• 4 Cups Milk
• 2 heaping tsp Black pepper
• 1 tsp Sage
• FOR THE BISCUITS - 3 Cups Flour
• 1/2 Cup Grated Parmesan Cheese
• 1 TBS Baking Powder
• 1 TBS Sugar
• Pinch of Salt
• 1 Cup Plus separate 2 TBS whole Milk
• 2 TBS Plus separate 1 tsp White Vinegar
• Plenty of Black Pepper for Garnish

Cooking Directions

1. Preheat oven to 425 degrees.
2. In a 10 inch cast iron skillet over medium high heat, cook the sausage until lightly browned. Remove sausage and drain on a paper towel. Discard the
3. Meanwhile, prepare the biscuit dough - Add the vinegar to the whole milk, stir to mix and allow to sit for a couple of minutes while you prepare the dry ingredients.
4. Add Flour, Cheese, Baking Powder, Sugar and Salt and whisk to combine. Add 1 Cup (reserving a couple TBS worth of) the vinegar milk (similar to buttermilk) and mix with a fork until just combined. DO NOT OVER MIX.. Set aside while you finish the gravy.
5. BACK TO THE GRAVY - in the skillet, over medium heat, melt butter. While whisking, sprinkle the flour into the butter and continue to whisk until combined. Continue to whisk until a smooth slightly thick gravy begins to form ... about 2 minutes.
6. Add milk and again whisk to combine. Increase heat until mixture begins to bubble. Continue to whisk for about 3 minutes until the gravy starts to thicken. Add the sausage back to the skillet along with the Pepper and Sage.
7. Add the biscuits to the top of the gravy, 8-10 heaping TBS of batter at a time.
8. Brush the tops of the biscuits with the reserve vinegar milk, pepper heavily.
9. Bake uncovered for 12 minutes until the biscuits get a crunchy on the top with a Golden Brown and Delicious look. The gravy will be bubbly around the edges.
10. Remove from oven right to the table (HOT... use protection so you do not scorch your table).
11. Serve HOT and ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Roasted Garlic Buffalo Meatloaf - 52 Church PotLuck Dishes

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Bison or Buffalo meat... We just oughta use more.

Half the calories of red meat, and only ONE THIRD THE FAT of comparable red meat.

Almost all commercially available buffalo meat is grass fed and low in hormones.  If you are looking for a restricted diet of less red meat, ask your health care professional about the benefits of buffalo meat.

One aspect of buffalo meat is the low fat content.  In a grilling world where fat equals flavor and marbled steaks are worshiped, Bison steaks are on the far low scale of fat content.

Which is fine, just need to know how to cook those cuts of meat.

Low and slow BBQ techniques for the steaks... Or in this case, a mixer of high fat content pork sausage.  Those tubes of breakfast sausages work great here.  The mixture does increase calories and fat content, but still, cutting back 25% on calories and 50% on fat... and still very tender, moist and full of flavor... Win Win!

I made this up for a Church PotLuck where comfort food was asked for.  Not much more comfortable than a big hunk of meatloaf.  My friends snapped this up, the appealing presentation without sitting in a base of grease made this among the most popular options (easily out pacing the several other meatloafs offered).

The recipe calls for a nutty cheesy Parmesan addition, and a Rustic stone ground Mustard flavor, as well as hidden vegetables.  Aromatic, Earthy flavors and hidden healthy vegetables... LOVED this recipe.

Enjoy indeed!

 OK... Here's what I did...

Garlic Bison Meatloaf

Ingredients

• FOR THE ROASTED GARLIC - 1 Large Bulb Garlic
• 2 TBS Olive Oil
• FOR THE MEATLOAF - 1 Medium Onion, Diced
• 2 Medium Size Carrots, Diced
• 2 Medium Size Stalks Celery, Diced
• 1/4 Cup Fresh Parsley, Choppd
• 1/4 Cup Stone Ground Mustard
• 2 Large Eggs, slightly beaten
• 1 Pound Ground Bison
• 1 Pound Ground Sausage
• 2 TBS Herbes de Provance
• 1 tsp Thyme
• 1 tsp Salt
• 1 tsp Pepper
• 3/4 Cup Parmesan Cheese
• 1 Cup Panko Style Bread crumbs

Cooking Directions

1. FIRST, ROAST THE GARLIC... Preheat the oven to 375 degrees. Cut the top of a large Garlic bulb, exposing the individual garlic meat.
2. Pour Olive Oil over the exposed bulbs. Wrap and seal in aluminum foil.
3. Roast in preheated oven for 1 hour. Remove from oven, open aluminum.
4. Once cool, squeeze the roasted garlic paste from the bulbs by squeezing the head from the root.
5. FOR THE MEATLOAF... Preheat oven to 350 degrees. In the bowl of a stand mixer, combine the Eggs, Mustard, Onion, Carrots, Celery, Parsley, Bison meat and Pork Sausage. Mix until thoroughly combined.
6. Add seasonings, Bread Crumbs and the cheese and continue to mix.
7. Transfer meat mixture to a rimmed baking sheet or roasting pan. Shape mixture into a loaf.
8. Bake for 1 hour until internal temperature reached 150 degrees when measured with a remote prob meat thermometer.
9. Top the loaf with the ketchup and return to the oven for 10 minutes or until the thermometer reads 165 degrees.
10. Remove from oven and allow to rest for 15 minutes before slicing.
11. Serve sliced and warm with potatoes and peas and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

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Spaghetti with a Sausage Ragu Sauce - 52 Simple but Next Level Dishes

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Some days dinner is all about putting a hot nutritious meal on the table, tasty yet incredibly cheap.

This is one of those pantry meals when everything in the ingredient list (all of three items) are on my list of "sale items I always buy".

Like one of my favorites, bulk sausage frozen in a tube.  One pound of sausage, normally $3 or even $ a pound.  BUT, every few months they go on sale for only $1 a pound... I buy 20 at a time (or more).  they are vacuum packed, sealed and perfect to just toss in a freezer.

And of course pasta you can find on occasion 10 boxes for $10 and the sauce is something I like to can when tomatoes are freshest.  Straight out of my garden, what could be cheaper?  BUT, you can also find plenty of sales for good old reliable RAGU tomato sauce.  The jarred sauce works just fine for this recipe...

Something nutritious, cheap, easy and of course, delicious!

Keep scrolling down for this easy to follow recipe...

 OK... Here's what I did...

Spaghetti with a Sausage Ragu Sauce

Ingredients

• 1 Box Pasta prepared aldente (Boil one minute less than suggested on the box)
• 1 Pound Bulk Sausage (Tube) Browned, grease drained
• 1 Pint (2 Cups) Tomato Pasta Sauce (Fresh Made, Home Canned or store bought)

Cooking Directions

1. Prepare pasta according to the directions on the box BUT, boil one minute less than directed. Pasta should be soft but still have a bit of a firmness when bitten.
2. Meanwhile, in a large saute pan brown the sausage and separate into clumps. Drain the fat.
3. Add the sauce to the browned and drained sausage. increase heat to simmer the sauce.
4. When the pasta is cooked, remove sauce from heat, drain and mix with the sauce and meat.
5. Serve warm with a side of fresh made garlic toast and ENJOY!

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This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest