Two Newbies

I haven't tried these yet, but I'd really like to, so I'm posting them here!

CROCKPOT BRUNCH CASSEROLE
Ingredients:

1 1/2 lb. ground beef
1 onion, large; finely chopped
2 Tablespoons olive oil or butter
2 garlic cloves; minced
1 can mushrooms, sliced; drained; 4 oz
2 teaspoons salt
1/2 teaspoon nutmeg
1/2 teaspoon oregano, leaf
1/2 package spinach, chopped
3 Tablespoons flour
6  eggs, beaten
1/4 cup milk, scalded
1/2 cup cheddar cheese, sharp; grated

Directions:

1. In skillet, lightly brown ground beef and onion in olive oil; drain well.

2. Place in well-greased crock-pot.

3. Stir in remaining ingredients except eggs, milk and cheese until well blended.

4. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg.

5. Cover and cook on LOW setting for 7 to 10 hours or until firm. Just before serving, sprinkle with grated cheese.

CROCK POT BRUNCH FLORENTINE

Ingredients:

1 1/2 cups cheddar cheese, grated and divided
1 9 oz. package frozen spinach, thawed and drained
1 cup white bread, cubed
1 cup fresh button mushrooms, sliced
1/2 cup green onion, thinly sliced
6 eggs
1 1/2 cups milk
1/2 cup heavy cream
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder

Directions:

1. Lightly grease the slow cooker. Layer half of the cheddar cheese, spinach, bread,mushrooms and green onions in the bottom of the crock pot.

2. In a medium mixing bowl, whisk together the eggs, milk, cream, salt, pepper and garlic powder until thoroughly combined.

3. Pour this egg mixture over the layered mixture. Do not mix. Sprinkle the remaining cheese on top.

4. Cover; cook on High for 1 1/2 to 2 hours

Cream Biscuits

Easy Cream Biscuits

I love these biscuits, because they can be made so quickly. They've got a delicious, fluffy inside & a nice, crunchy outside. As with any biscuits or cookies (or biscotti, etc etc), I recommend using parchment paper to line the baking sheet; it makes for an evenly browned/cooked bottom.

• 1  package quick active dry yeast
• 1/4  cup warm water (105º to 115º)
• 1  tablespoon sugar
• 2  cups Bisquick® Original baking mix
• 1/2  cup half-and-half

 

1. Dissolve yeast in warm water in medium bowl. Stir in sugar. Stir in baking mix and half-and-half until dough forms.
2. Turn dough onto surface lined with parchment paper, cover with another layer of parchment paper & roll out. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in baking mix. Place on cookie sheet lined with parchment paper. Cover and let rise in warm place about 30 minutes or until soft and puffed.
3. Heat oven to 425º. Bake 8-10 minutes or until golden brown. Serve warm.