This is so easy to make and so delicious! Buttery hash browns form the crust for the yummy cheese and sausage filling. It is great for breakfast, lunch or dinner.
1 package (20 oz.) refrigerated shredded hash brown potatoes
1/3 cup butter, melted
1 teaspoon beef bouillon granules
1 lb. bulk pork sausage
1/3 chopped onion
1 cup (8 oz.) cottage cheese
3 eggs, lightly beaten
4 oz. shredded cheddar cheese
In a large bowl, combine hash browns, butter and bouillon. Press onto the bottom and up the sides of a greased 10-inch pie plate. Bake at 350 degrees for 25-30 minutes or until edges are lightly browned.
Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink, drain. In a large bowl, combine the sausage mixture, cottage cheese, eggs and cheese.
Pour into crust. Bake at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Makes 6-8 servings.
“Holiness is simply Christ in us fulfilling the will and commands of the Father.”
These beans are fantastic!! I put my bacon in the oven so there isn’t much clean up. We love green beans in this house, so we try them many varied ways. Really, really good!!
5 (15-oz.) cans cut green beans, drained
8 slices bacon, cooked and chopped (Put bacon slices on sheet pan. Bake in oven 400 degrees for 20 minutes.)
2/3 cup brown sugar
3/4 cup butter, melted
2 tablespoons soy sauce
1 1/2 teaspoon garlic powder
Preheat oven to 350 degrees. Place the green beans in a 9 x 13-inch baking dish. Sprinkle on the cooked bacon. In a small bowl, mix the brown sugar, butter, soy sauce and garlic powder. Mix to combine. Pour over green beans. Bake, uncovered, for 40 minutes. Serve.
We’re still in our “shelter in place” mode from the Covid-19 pandemic, so I was trying to find a meal to put on the table with what I had in the house. This turned out really delicious!
2 lbs. kielbasa sausage (from freezer)
5 medium potatoes
1 lb. fresh green beans (mine were frozen)
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil or parchment paper. Cut the potatoes into 3/4 inch cubes; add to pan. Trim ends from the green beans and add to pan. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and paprika. Roast for 25 minutes. Slice sausage in 3/4 inch slices and add to the top of roasted veggies. Bake for 25 minutes. Remove from oven; toss and adjust with salt and pepper, if needed. Serve.
“Everything God does is marked with simplicity and power.”
This turned out to be absolutely delicious. You can make this in 30 minutes or less. I used thicker chops because that is what I had in the freezer, so I had to cook them a little longer to get them to 165 degrees. But it still was a pretty quick supper.
1/2 large head green cabbage, cut into 1-inch wedges (core left intact)
6 thin bone-in pork chops or 3 thicker bone-in pork chops, (1 1/2 pounds) trimmed of excess fat
2 teaspoons vegetable oil
1 cup low-sodium chicken broth
1/4 cup heavy cream
2 1/2 tablespoons grainy mustard
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Place cabbage on baking sheet, drizzle with melted butter, and sprinkle with salt and pepper. Roast until cabbage is browned around edges, 20 to 25 minutes.
Meanwhile, pat pork chops dry with paper towels and season with salt and pepper. Heat oil and remaining 1 tablespoon butter in large skillet over high heat until foaming subsides. (I reduced the heat of my skillet because I was cooking thicker chops.) Cook 3 chops until well browned on both sides, 1 1/2 to 2 minutes per side. Transfer chops to serving plate and cover tightly with foil. Repeat with remaining chops.
Discard fat in pan. Add broth and bring to boil, scraping up browned bits with wooden spoon. Reduce heat to medium and simmer until thickened, 4 to 6 minutes. Add pork chops and accumulated juices to skillet. Add cream and simmer until thickened, 2 to 3 minutes. Stir in mustard and season with salt and pepper. Pour sauce over chops and serve with cabbage.
Serves 4 to 6.
“Everyone can do something to make the world better – we can let Christ shine through us.”
These are the most awesome pork chops I have ever eaten! I don’t fix pork chops very often because I always think they are dry. But not these. They are so tender and juicy, we just devoured them. And the honey mustard was just delicious with them.
This is also a very quick meal to prepare. 25 minutes from start to finish. I used large porterhouse pork chops instead of the boneless pork loin, but that’s what I had in my freezer so that’s what I used. I also made corn bread to go along side of them. Awesome Sweet Cornbread which is also to die for.
If you don’t like pork chops, this will make you a lover of them. You must try them! Delicious!
1/2 cup smoked almonds
1/2 cup dry bread crumbs
1/3 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless pork loin chops (1 in. thick and 6-oz. each)
2 tablespoons olive oil
2 tablespoons butter
1/2 cup mayonnaise
1/4 cup honey
2 tablespoons Dijon mustard
In a food processor, process the almonds until finely chopped. Transfer to a shallow bowl; add bread crumbs. In another bowl, beat the eggs. In a large resealable plastic bag, combine flour, salt and pepper. Add pork chops, one at a time, and shake to coat. Dip in eggs, then coat with almond mixture.
In a large skillet over medium heat, cook the cops in oil and butter for 5 minutes on each side or until a thermometer reads 160 degrees. Meanwhile, in a small bowl, combine the mayonnaise, honey and mustard. Serve with the pork chops.
Makes: 4 servings
“In the midst of troubles, peace can be found in Jesus.”
This is good for just about any kind of social function. Entertaining at home or for a potluck. I know I don’t need another meatball recipe on my blog, but my husband insisted I put it on.
1 egg, slightly beaten
1 pound bulk sausage (I used mild)
1/4 pound lean ground beef (I used 1/3 lb.)
1/2 cup finely crushed soda crackers
1/3 cup milk
1/2 teaspoon dried sage
1/2 cup water
1/4 cup ketchup
1 tablespoon soy sauce
2 tablespoons brown sugar
1/4 cup barbecue sauce
Combine egg, sausage, ground beef, crackers, milk, and sage until well mixed. Shape into meatballs and brown in a small amount of oil in a large pot. (Or, like I did, put into a pan and bake 400 degrees for 20 to 30 minutes until brown.) Drain the meatballs and place in a baking dish. Combine water, ketchup, soy sauce, brown sugar, and barbecue sauce in a bowl. Stir until well blended. Pour sauce over meatballs and bake 30 minutes at 325 degrees.
Serves 8 to 12.
“Beneath all our longings is a deep desire for God.”
Here I go again with potatoes. I just love potatoes about any way you fix them. This recipe is outstanding!
1/2 cup butter
1/2 cup flour
1 teaspoon salt (Use 2 teaspoons here if you ever make it without the ham)
3 cups whole milk
3 cups cooked, chopped ham (about 1 pound)
1 onion, chopped or 1 tablespoon onion powder
1/2 cup shredded cheddar cheese
5 – 6 cups potatoes, pared and sliced
Heat oven to 350 degrees.
Melt butter in a large sauce pan over low heat; blend in flour and salt. Cook, stirring constantly, for about 1 minute. Remove from heat and gradually stir in milk. Return to heat; cook until thickened and bubbly.
Fold in ham, onion and cheese. Pour over potatoes in a large bowl. Stir gently and then pour into a buttered 9 x 13 inch baking dish. Cover with foil. Bake for 30 minutes. Uncover and continue to bake for 1 hour.
Let stand for 10 minutes before serving.
“We need each other to get where God wants us to go.”
I think this is the best way to fix bacon. You do not have a mess on your stove and you can fix a quantity of bacon at the same time. Not only that, it stays flat and doesn’t curl and it comes out perfect every time.
12 slices bacon, thin or thick cut
Adjust an oven rack to the middle position and heat to 400 degrees. Arrange the bacon slices in a large, rimmed baking sheet. Roast until the fat begins to render, 5 to 6 minutes; rotate the pan from front to back. Continue roasting until the bacon is crisp and brown, 5 to 6 minutes longer for thin-sliced bacon, 8 to 10 minutes for thick-cut. Transfer with tongs to a paper towel-lined plate, drain, and serve.
I love to make things like this. Just put everything in the pot and let it cook. It is so simple and just delicious. I had a ham bone leftover with quite a bit of ham on it, so I used it instead of ham hocks. This cooks for 4 to 4 1/2 hrs.
2 lbs. fresh green beans, rinsed and trimmed
1 large onion, chopped
3 ham hocks
1 1/2 lbs. new potatoes, quartered
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoning salt
1 tablespoon chicken bouillon granules
Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover and cook on high until simmering. Reduce heat to low, and cook for 2 to 3 hours, or until beans are crisp but not done.
Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, and bouillon. Cook until potatoes are done, then adjust seasoning to taste.
To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.
“When we put our cares into His hands, He puts His peace into our hearts.”