It's me! I'm finally posting again. I know I've been M.I.A, but I have excuses :) We got our tax refund back Friday and I've been partying... well, if you can consider paying off a few bills, grocery shopping and cleaning partying! The most excitement I've had was watching $150 roll down the road. It wasn't exactly cash rolling down the road, it was a new tub and shower combo we bought yesterday. Unfortunately it didn't make it home. The wind caught it even though it was strapped down and sent it rolling down the road. It was probably quite a site seeing me helping my husband hoisting it back up into the truck. Even with that mishap we're still saving over $500 on new bathroom furnishings. I hate saying it to loud (don't want to jinx it), but I think I'm finally busting out of my little tiny house. Two adults and three growing children don't fit well into a 1100 square foot house, so we are planning to build. We've been pre-approved at the bank and last night we had a meeting with a contractor. Hopefully within the next few weeks construction can begin. I'm EXCITED!!
Here's another great dish I found over at Freezer Friendz. I love the fact it can be made the night before. I don't exactly know why it's called Farmer's Casserole, but it's sure good...think breakfast for supper. I served it with toast and fruit. Yummy! It would also make a great breakfast or brunch for the weekend or company. Enjoy :)
3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterrey Jack cheese
3/4 cup shredded Cheddar Cheese
1 cup diced ham or Canadian style bacon
1-4.5 oz can mild green chiles (optional)
1/4 cup green onions, sliced
4 beaten eggs (or 1 cup frozen egg product)
1-12 oz. can evaporated milk
1/4 tsp pepper
1/8 tsp salt
Grease a 2 qt. square baking dish. Arrange potatoes evenly in bottom of dish. Sprinkle with cheeses, ham, green chiles (optional), and green onions. In medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. Cover and chill several hours or overnight. Bake uncovered in a 350 degree oven for 40-45 minutes or until center appears set. Let stand 5 minutes before serving. Extra shredded cheese can be sprinkled on top during the last 15 minutes of baking.
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