Morning ladies, it's thursday and time for another Slow Cooking Thursday. I'm sporting a new SCT banner so go ahead and update your old ones when you get a chance.
Thank you again to all the participants, I've gotten such a wonderful collection of recipes already and can't wait to see more.
Don't forget to add your name to Mr Linky and a link back to your SCT post so others can come by and see your recipe too.
Crockpot Western Omelet Casserole
1 bag (32 oz.) frozen hash brown potatoes
1 lb. of bacon diced, cooked and drained OR 1 lb. cooked ham, cubed
1 med. diced onion
1 green bell pepper diced
1 � C shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 C milk
1 tsp. salt
1 tsp. pepper (more or less to taste)
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.
Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours.
And here's a great one for the Fall Season coming up, it's a wonderful way to use up the leftover pumpkin.
Crock Pot Pumpkin Butter
5 lb pumpkin gutted and quartered
2 c. sugar
2 tbsp cinnamon
1/2 tsp. all spice
1/2 tsp mace or nutmeg
Quarter pumpkin. Remove 'guts', seeds, and stem (leave skin on). Place pumpkin and 2 cups water in your crock pot. Cook 4 hours on low.
Scoop pulp out of pumpkin skin. Mash with potato masher. Add sugar and spices to mashed pumpkin. Cook down 6-8 hours on low setting. Spoon into jars.
This recipe is made as a refrigerator butter. If you wish to preserve pumpkin butter for shelf storage, use a standard hot water bath canning method. Great on home made breads, or stirred into plain yougurt.