Crock Pot Omelette Casserole

•12 eggs
•1 32 oz bag of frozen hashbrown potatoes -- partially thawed
•1 lb of bacon cut into small pieces -- fried and drained
•1/2 cup diced onions
•3/4 lb diced or shredded cheddar cheese
•1 cup milk
•1/2 tsp dry mustard
•salt and pepper to taste

As if you were making lasagne, layer your ingredients as such (bottom to top):

1. potatoes
2. bacon
3. onions
4. cheese
5. potatoes
6. bacon
7. onions
8. cheese

Now, beat the eggs, milk, mustard, salt and pepper together. Pour this over the whole mixture. Cook on low for ten to twelve hours.

Annie's Cobb Salad

Salad:
2 heads romaine hearts
1 pkg. riviera salad mix
crumbled bacon
grilled chicken breasts
avocado
red onion
tomato
blue cheese crumbles

Dressing; wisk together:
2T balsamic vinegar
1/4 c. honey dijon mustard
olive oil

Yum!

Spaghetti & Meatball Stroganoff

1/2 lb. uncooked spaghetti (1 lb. works fine too)
3/4 lb. frozen cooked meatballs, thawed
2 Tbsp. finely chopped onion
1 garlic clove, minced
1 Tbsp. olive oil
1 can condensed cream of mushroom soup, undiluted
1/4 cup milk
1 Tbsp. concentrated au jus sauce (beef bouillon works fine too)
1/8 tsp. Cajun seasoning (paprika works fine too)
8 oz. sour cream

Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, au jus, and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.
Gradually stir in sour cream; heat through (do not boil). Drain spaghetti; stir into skillet. Serve immediately.

Mexican Lasagna

1 head cauliflower, cored
3 plum tomatoes, chopped *
1 can (15.5 oz.) black beans, rinsed and drained
1 cup frozen corn
1/3 cup chopped cilantro
2 tsp. chili powder
2 tsp. ground cumin
3 1/2 cups shredded Monterey Jack
1 jar (16 oz.) salsa
6 fajita-size flour tortillas
sour cream (optional)

Cut cauliflower into florets and slice them into 1/2-inch-thick slices (approx. 6 cups). Combine cauliflower, tomatoes, beans, corn, and cilantro in a large bowl. Sprinkle with chili powder and cumin and stir to combine.

Coat inside of slow cooker bowl with nonsstick cooking spray. Spread a scant 3 cups cauliflower mixture over bottom of slow cooker, then sprinkle with 1 cup Monterey Jack cheese and a generous 1/2 cup salsa over top. Place 2 tortillas on top. Repeat layering two more times, setting aside last 2 tortillas. Cut these tortillas into 2-inch pieces and scatter over top.

Cover and cook on HIGH for 3 hours or LOW for 5-1/2 hours or until cauliflower is tender. Top with remaining 1/2 cup cheese. Cover and cook another 30 minutes or until cheese is melted. Let sit for 10 minutes, then serve with sour cream, if desired.
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* Canned Rotel tomatoes with green chilis make a good substitution for the plum tomatoes. When using canned tomatoes, less salsa is needed. If Rotels are too spicy, plain diced tomatoes would work also.

Chicken Divan

1 head fresh broccoli (can sub 2x10oz. pkgs. frozen)
4 boneless skinless breasts
2 cans cream of chicken soup
1 cup mayo
1 tsp. lemon juice
1/2 tsp. curry powder
3/4 cup sharp cheddar cheese, grated
1/2 cup bread crumbs, soft
1 tsp. butter, melted

Cook chicken; debone and remove skin. Cook broccoli until tender; drain and arrange in greased baking dish. Place chicken on top of broccoli. Combine soup, mayo, lemon juice, and curry powder; pour over chicken. Sprinkle with cheese and bread crumbs which have been tossed lightly in melted butter.

Bake 30 minutes at 350 degrees.

Scotcheroos

Fill large bowl with 6 cups of rice krispies.

In separate microwave bowl add:
1 cup karo (light colored) syrup
1 cup sugar
1 cup peanut butter

Microwave the above mixture just enough in microwave until it can be stirred together. Pour hot mixture over the bowl of rice krispies and mix until all rice krispies are covered. Press into a greased 9x13 pan.

Frosting topping:

1 pkg choc. chip semi sweet morsels
1 pkg butterscotch chips

Microwave just enough to hand mix the chips to a smooth consistency with no chunks or chips. Frost the rice krispie bars and chill to set.

Perfect Pound Cake

3 sticks Butter
3 cups Sugar
5 whole Eggs
1 teaspoon Butter Flavoring
2 teaspoons Lemon Flavoring
3 cups All-purpose Flour
1 cup Sprite, 7-UP, Or Sierra Mist

Preheat oven to 325 degrees.
Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.
Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.
Remove cake from oven and invert pan until cake drops out. Slice and chow down!