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Jodi
Happy Mother’s Day
Hope you all were blessed today!
Crazy busy
Where has the last week or so gone!?!? I have been busy getting the socks done for a friend that I was to see while in Chicago, but that didn’t pan out. We had our girls weekend, and had a great time until it was time to leave where we found that one of the windows was smashed on Cary’s car. What a fun ride home to Michigan that was!
In all of the craziness, I have been dealing with Jeep issues. Its been in the shop more than I have had it in my possession since buying it on March 20th. I am hoping that this is the end of the issues and hoping that an auto7 oxygen sensor doesn’t pop up this time in the error codes!
I have also started a new project for a friend’s baby to be. I have a few things to finish up on it and hoping that she likes it once its done. If it turns out well, I plan on making more of them to post on my facebook craft page.
Bacon and Hash Brown Egg Bake
Breakfast for tomorrow!??! I think yes!
1 lb bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 lb) frozen hash browns, thawed
2 cups shredded Cheddar cheese (16 oz)
In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
Spray 13×9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minute
Its time to return
Return to what you might ask? Church that is. We haven’t been back since Trent got sick back in December. We got into a “lazy Sunday” routine, and I will admit, I really have been enjoying it. We do need to go back, but we need to find the right one. The last one we attened had chairs church instead of pews, and it just seemed weird. I know its a petty thing, but to me churches need pews. I don’t think we will be going anywhere tomorrow, but maybe next week.
Mexican Lasanga
I think this will be on the menu for next week!
Mexican Lasagna:
Ingredients
1 can (10 3/4 ounces) Campbell’s Condensed Cheddar Cheese Soup
1/4 cup milk
1 package (about 1 ounce) fajita seasoning mix
1 pound ground beef
1 can (10 3/4 ounces) Campbell’s Condensed Golden Mushroom Soup
1/2 cup water
1 tablespoon chili powder
1 1/2 teaspoons dried oregano leaves, crushed
12 corn tortillas (5-to 6- inch)
Chopped tomatoes (optional)
Sliced green onions (optional)
Preparation
Stir cheese soup, milk and half the fajita seasoning in medium bowl until mixture is smooth.
Cook beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir mushroom soup, water, chili powder, oregano and remaining fajita seasoning in skillet and heat to a boil. Reduce heat to low. Cook for 5 minutes. Remove skillet from heat.
Place 3 tortillas in the bottom of a 2-quart shallow baking dish, overlapping slightly. Spread 1 cup beef mixture over the tortillas. Repeat layers twice. Top with remaining tortillas. Spread the cheese soup mixture over the tortillas.
Bake at 350°F. for 30 minutes or until hot and bubbling. Let stand for 10 minutes. Sprinkle with the tomatoes and onions, if desired.