Breakfast Casserole

You can make this the night before and just heat up the next morning. Feeds a crowd.

1 pkg frozen shredded hash browns
1 pkg sausage, browned (You can substitute ham or bacon)
8 eggs
1 c. milk
2 c. shredded cheddar cheese
1/2 tsp yellow dry mustard
1 tsp. salt
1/2 tsp. pepper

Thaw hash browns a bit until they can be broken up some. Spread hash browns in bottom of large greased casserole dish. I like to spray hash browns with the spray butter and sprinkle salt and pepper on top for extra flavor. Top hash browns with sausage or other meat. In bowl, beat eggs, milk, cheese, and last 3 ingredients together. Pour over hash browns and meat. This is where you would refrigerate until next morning if you are making it ahead. Bake at 350 degrees for about 45 minutes. You might have to cover with aluminum foil of top is getting too brown during cooking. Let sit for a few minutes before serving. Enjoy!

Braised Short Ribs

This was my first time trying short ribs and this recipe, but I think we have a winner!

6 short ribs, bone in
salt, pepper, onion powder
oil for browning
1 yellow onion, chopped
4 carrots, chopped
3 celery stalks, chopped
3 cloves garlic, minced
1 tsp. dried thyme
2 T flour
3 T tomato paste
1 c. red wine
chicken broth

In large stockpot, heat oil to brown short ribs. Season short ribs with salt, pepper, and onion powder. Brown ribs in batches, them remove all from pot. In same oil, saute onion, carrots, celery, and garlic for about 5 minutes on medium heat. Stir in thyme and sprinkle in flour and stir constantly for another minute. Stir in tomato paste for another minute. (It will get thicker.) Stir in red wine, then return short ribs to pot. Pour in broth until it barely covers short ribs. Put top on pot and let simmer on medium low heat for about 2 hours.

You can serve this with egg noodles, rice, or mashed potatoes.

Chicken and Spinach Pasta Bake

4 chicken breasts
1 (13 oz.) box short pasta, penne or rigatoni
1 8 oz. container chive and onion cream cheese
1 box frozen spinach OR about 2 c. fresh spinach
1 can diced tomatoes
salt and pepper to taste
2 c. shredded mozzerella cheese

Thaw chicken breasts. Dice chicken into small pieces then cook in skillet with olive oil and salt and pepper. Cook pasta according to directions. Drain, then add cream cheese and fresh spinach (if using) into hot pasta. Stir until spinach wilts and cheese melts. Add tomatoes and cooked diced chicken pieces into pasta mixture. Add salt and pepper. Pour into greased baking dish then top with mozzerella cheese. Bake for about 15-20 minutes at 400 degrees until hot and bubbly.