Slow Cooking Thursday!!!

Wednesday, September 12, 2007


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

Ingredients:
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)

Directions:
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

Ingredients:
5 lb pumpkin gutted and quartered
2 c. sugar
2 tbsp cinnamon
1/2 tsp. all spice
1/2 tsp mace or nutmeg

Directions:
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.

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17 comments

  1. yummy that sounds great!

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  2. Oh my, Sandra, these recipes look wonderful! Thanks for hosting -- I always need new crockpot recipes.

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  3. Wow!! These recipes sound great! I can't wait to try them both out! Never heard of pumpkin butter but it sounds so delicious. Happy Thursday.

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  4. I love the pumpkin butter idea!! Thanks so much for another great week. Hope everyone gets well soon.

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  5. I'm back, and hopefully my link is correct this time! :) Thanks for hosting!

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  6. Thaks for sharing your recipes and for hosting SCT!


    MJ

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  7. i just send ya email thru your msn email

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  8. thanks for posting that recipe Sandra..i'll post a recipe in a minute ;-) thanks for updating the banner * love it* and hosting every week.

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  9. Love the new banner and what a cute profile picture!

    LOL! I posted the egg recipe last Thursday, but it was called Sunday Morning Casserole.

    The pumpkin butter sounds awesome!

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  10. I like your new banner - I'll have to use it next week. I never heard of pumpkin butter, but I bet it's good!

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  11. Holy cow pumpkin butter...your killin me...I love this...

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  12. YUM! Sandra!

    you have been tagged!

    go to my blog to see more

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  13. Hi sandra,
    I will get back with this soon. Now who is that handsome man you are kissing? :)LOL
    I pray things are getting better there for you. What are you sewing?
    Hugs,
    Elizabeth

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  14. I hope everyone is feeling better soon.

    The omelet and pumpkin butter recipes look delicious and such great photos!

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  15. Yummy!!!

    But how are you and the kidlets doing today?

    Mari-Nanci

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  16. Great new banner Sandra! I'm hoping I have a recipe to share next week :)

    Laura

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  17. I am going to try your pumpkin butter recipe! It sounds so yummy and EASY. Thanks!

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Thank you for reading and taking the time to comment. Please be respectful of each other and my blog. Rude comments will be deleted.

Thank you for stopping by, hope you are having a Blessed day!

♥Sandra♥