Loaded Tater Tot Breakfast Casserole

This breakfast casserole it nice and hearty.  Great for a dinner too.   This recipe is easy to cut in half.

LOADED TATER TOT BREAKFAST CASSEROLE
(serves 8-10)

Ingredients:
*1/2 ( 32 oz bag) of frozen tater tots (or you can make your own) about 50 mini
*1 pound bacon, cooked crispy and crumbled
*1 pound breakfast sausage, cooked and crumbled
*1/2 cup shredded mozzarella cheese
*1 1/2 cups shredded sharp cheddar cheese
*1/2 - 1 green bell pepper, chopped
*1/2 - 1 red bell pepper, chopped
*1/2-1 small yellow onion, chopped
*6 eggs
*1/2 teaspoon salt
*1/2 teaspoon ground black pepper
*1/2 cup heavy cream
*1 1/2 cups milk
*Sriracha (optional)
*sour cream (optional)

Directions:
~Preheat oven to 350 degrees.
~Spray a 9x13 inch baking dish with a non stick spray.
~Spread tater tots on a cookie sheet and bake for 10 minutes (this step can be skipped, but I prefer it
  this way.  It keeps them a little more crispy)
~Remove from oven and set aside.
~In a medium bowl, whisk together eggs, heavy cream, milk, salt and pepper.
~Whisk in cooked sausage, bacon, red pepper, green pepper, onion, salt and pepper.
~Stir in half of the cheese.
~Pour egg mixture into prepared baking pan.
~Spread tater tots evenly on top.
~Bake in oven for 40 minutes.
~Remove from oven and sprinkle on remaining cheese over the top.
~Return to oven and cook for another 5 minutes.
~Drizzle Sriracha over the top and serve with a dollop of sour cream (optional)

Beef Noodle Soup

Great soup to make with left over roast beef.   I use the entire roast beef and make a double batch of soup in my instant pot.   Makes great freezer meals or meals to share.

BEEF NOODLE SOUP
 (serves 6-8)

Ingredients:
*1 1/2 pounds cooked roast beef, shredded
*2 tablespoons butter (just for stove top method)
*2 carrots, peeled and sliced
*2 celery stalks, chopped
*1 yellow onion, chopped
*2 garlic cloves, minced
*1 cup frozen peas
*1 tablespoon better than bullion (or 1/4 cup beef bouillon granules)
*1 1/2 teaspoon Worcestershire sauce
*1/2 teaspoon soy sauce
*1/2 teaspoon dried parsley
*1 teaspoon ground black pepper
*1 (32 ounce) container beef stock (I make my own when I cook the roast beef)
*1 1/2 - 2 cups of cooked egg noodles (I make my own)

Stove Top Directions:
~In a large saucepan over medium heat, sauté carrots, celery and onions in butter for 3-5 minutes.
~Stir in minced garlic, pepper, better than bullion, worcestershire sauce and soy sauce.
~Sauté for 20-30 seconds, stirring continuously.
~Add beef stock, dried parsley, and shredded roast beef.
~Bring to a boil, and then reduce heat to aa simmer.
~Simmer for 35-40 minutes or until carrots are tender.
~Add in frozen peas and cooked egg noodles.

Instant Pot Directions: (if using already cooked roast beef then skip the first 5 steps)
~Place roast beef  on a rack in the instant pot liner.
~Add 1 cup water.
~Pressure cook for 30-60 minutes (I like cooking a frozen one for 60 minutes. It makes it fork tender)
~Do a quick release.
~Remove roast and shred.
~Add carrots, celery, onions, garlic, better than bullion, Worcestershire sauce, soy sauce, pepper, parsley, shredded beef, and beef stock to liner.  (I use the stock from the roast beef and the container of stock).
~Place on lid and seal vent.
~Pressure cook for 30 minutes.
~Do a quick release.
~Stir in frozen peas and cooked egg noodles.

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Chicken Stew

If you have instant pot, you can have dinner ready with in the hour with the chicken completely frozen.  This is also great in a slow cooker if you aren't in a hurry.

CHICKEN STEW
(serves 6)

Ingredients:
*2 pounds chicken (I use boneless chicken thighs and breasts)
*1 teaspoon ground black pepper
*1 teaspoon salt
*3 pounds of potatoes, cut in large uniform pieces   (if using small potatoes,  keep them whole)
*2 large carrots, peeled and roughly sliced
*1 large onion,  roughly chopped (medium if you prefer not as many onions)
*3 garlic cloves, minced
*1 teaspoon dried rosemary
*1/2 teaspoon dried dill weed
*3 bay leaves
*1 teaspoons worcestershire sauce
*1 cup hot chicken stock (can use water)

Instant Pot Directions:
~Add all above ingredients in order that they are listed.
~Close lid and turn vent to seal.
~Pressure cook on high for 20 minutes.
~Do a quick release.
~Remove bay leaves
~Remove any large pieces of chicken and cut up.
~Return to pot and stir.

Slow Cooker Directions:
~Add all the above ingredients in the order they are listed.
~Close lid and cook on low for 6-7 hours, high for 4-5 hours.
~Remove bay leaves.
~Remove chicken and cut up.
~Return to slow cooker and stir.

Classic Club Sandwich

Almont any diner you go into you can order this classic club sandwich.   You can replace the deli ham and turkey for grill chicken and baked ham if you want.  This would only make it taste better, but to have a true classic club, you use deli meat.  You can add a little hot sauce to the mayo if you want to spice it up a little.  You could also add avocado slices it you'd like.

CLASSIC CLUB SANDWICH
(make 2)

Ingredients:
*6 slices white bread (can use wheat if you prefer)
*4-6 tablespoons mayonaise
*2-4 slices American cheese
*1/4-1/2  pound shaved ham (or thinly cut)
*1/4- 1/2 pound shaved turkey (or thinly cut)
*1 tomato, thinly sliced
*salt & pepper to taste
*8 slices of lettuce
*4-8  slices bacon, cooked (I like my bacon cooked crispy)
*4-8 slices Swiss cheese

Directions:
~Toast all of the bread and set aside.
~Spread desired amount of mayo on once side of toast.
~Place 2 slices of lettuce on bread.
~Place 2-3 slices of tomato on toast.
~Season tomatoes with salt & pepper to taste.
~Place 2-4 slices of bacon over tomato.
~Place 1-2 slices American cheese over bacon.
~Get another slice of toast and spread desired amount of mayo over one side.
~Place mayo side down over cheese.
~Spread mayo over the top slice of toast.
~Place 2 slices of lettuce over toast.
~Place 1/8-1/4 pound of ham over lettuce.
~Place 1/8-1/4 pound turkey over ham.
~Place 1-2 slices Swiss cheese over ham.
~Take last slice of toast and spread desired amount of mayo on one side.
~Place toast mayo side down over Swiss cheese.
~Put 4 long toothpick into the four corners of the toast (optional)
~Cut sandwich into quarters diagonally.
~Repeat above directions for 2nd sandwich.

Pretzel Dogs Bites with Dipping Sauce

You don't have to cut the hot dogs if you want the entire hot dog to eat.  You can also buy mini hot dogs or sausages if you choose not to cut up the hot dogs.   I make two dipping sauces, honey mustard and a spicy honey mustard sauce.  You can also make a cheese dip with it if you want.

PRETZEL DOG BITES with DIPPING SAUCE
(makes approximately 60-65)

Pretzel Dog Ingredients:

*1 1/2 cups beer, room temperature

*1 1/2 tablespoons granulated sugar

*2 teaspoons salt

*2 1/2 teaspoon active dry yeast

*4 1/2 cups bread flour

*1/4 cup tbutter, melted

*1  egg yolk

*2 teaspoons water

*10 cups water

*2/3 cups baking soda

*Corse kosher salt (amount is up to you, it's for the salt on top of pretzel)

*2 1/2- 3 packages (8 count) hot dogs

Spicy Honey Mustard Sauce:

*1/2 cup Dijon mustard

*1/2 cup honey

*3 tablespoons raspberry jam

Honey Mustard Sauce:

*1/8 cup Dijon mustard

*1/4 cup yellow mustard

*4 tablespoons mayonnaise

*1 1/2 tablespoons honey

*1 tablespoon freshly squeezed lemon juice

*salt & pepper to taste

Pretzel Dog Directions:

~Heat beer in microwave for 20-30 seconds or until it reaches 110 degrees.

~Combine sugar and 2 teaspoons salt in bowl.

~Sprinkle the yeast on top.

~Allow to stand for 10 minutes or until yeast begins to proof.

~In a large bowl, mix flour, butter and yeast mixture until incorporated.

~Knead until dough is elasticity and smooth (about 5-8 minutes)

~Oil a large bowl, and place dough in it.

~Cover and allow to rise in a draft free area for 1 - 1tt 1/2 hours or until double in size.

~Preheat oven to 450 degrees.

~Line 2 baking sheets with parchment paper or grease the pan.

~In a small bowl, beat egg yolk and 2 teaspoons water, set aside.

~Pour 10 cups water and baking soda into a large bowl.

~Stir until baking soda is dissolved.

~Bring water to a boil.

~Cut hot dogs into thirds (skip this step if using a whole hot dog).

~Turn the dough out onto aa lightly oiled surface

~Roll the dough into a 10x20 inch rectangle.

~Cut dough into 1 inch wide strips.

~Cut each strip into about 2 inch long strips (skip this step if using a uncut hot dog).

~Wrap dough tightly around hot dog (if using a whole hot dog, wrap the dough tightly in a spiral around the dog, pinching the edges to seal), leave the ends open.

~Carefully drop a few hot dogs int the boiling water for about 30 seconds (do not overcrowd).

~Remove the hot dog from boiling water and place on prepared baking sheet.

~Brush each pretzel dog with the egg yolk mixture.

~Sprinkle desired amount of salt over pretzel dogs (don't over salt).

~Bake in preheated oven for around 12-15 minutes, or until golden brown.

~Remove and place on a cooling rack for 10 minutes before serving.

Spicy Honey Mustard Sauce Directions:

~Combine all the ingredients in a small bowl.

~Whisk until well incorporated.

~Cover and refrigerate for at least 1 hour before serving.

Honey Mustard Sauce Directions:

~Combine all the ingredients in a small bowl.

~Whisk until well incorporated.

~Cover and refrigerate for at least 1 hour before serving.

Ravioli Bake

I always thought that I didn't like ravioli until I ate some homemade ravioli.  Wow, was it good.   I make my ravioli in large batches and freeze them.  Then when I want to make ravioli bake or just fried ravioli, it's so much quicker.  You can buy the ingredients to make it quicker and easier, I just prefer the homemade stuff.

BAKED RAVIOLI
(serves 6)

Ingredients:
*about 40 frozen homemade ravioli (if buying from the store 24 once size)
   (I use meat & cheese, but you can use just plain cheese ravioli too)
*2 1/2 cups homemade marinara or spaghetti sauce (if buying 23 ounce jar)
*2 cups shredded mozzarella cheese
*1/2 cup freshly grated Parmesan cheese

Directions:
~Preheat oven to 400 degrees.
~Spray a 9x13 inch baking dish with cooking spray (I divide this recipe in half into two 8x8 pans.  One to cook right away and one to put in the freezer for a later date, because it' just my husband and I).
~Pour 3/4 cup of marina sauce the bottom of the pan.  Spread it out to thinly cover the entire bottom of pan.
~Arrange half of the frozen ravioli in a single layer over the marinara sauce.
~Sprinkle half of the mozzarella cheese over the ravioli
~Layer remaining frozen ravioli over marinara sauce.
~Top with remaining marinara sauce.
~Sprinkle remaining mozzarella cheese over top.
~Sprinkle Parmesan evenly over the top.
~Cover with aluminum foil and bake for 20 minutes.
~Remove foil and bake for another 20 minutes.
~Allow to stand for 10 minutes before serving.