Over Night Sausage Breakfast Casserole

 8 eggs

1 pound jimmy dean sausage

1 1/2 c whole milk or heavy cream

1 30oz. package of frozen hash browns thawed out

2 c cheddar cheese

1 1/2 tsp salt

1 tsp pepper

1/4 tsp garlic powder

1/4 tsp onion powder

In a frying pan cook the sausage and set aside.

 Brown the hash browns in some oil until crispy. 

In a bowl whisk together eggs, milk and seasonings. 

In a 9x13 pan press the hash browns evenly. 

Top with the cooked sausage.

Then pour the egg mixture on top. 

Top the casserole with cheese. 

Refrigerate over night.

Bake 350 for 40-60 mins or until hot and bubbly. 

Crockpot Beef Stroganoff

2-3 pounds stew meat

1 tsp. salt

1/4 tsp pepper

1 medium onoin

Put all togerher in a crock pot. 

In a small bowl mix:

2 cloves garlic

1 Tbs worchestershire sauce

1 1/2 c beef broth

1 Tbs ketchup

Pour over meat and onion.

Cook on high for 4-5 hours or on low 7-9 hours.

About 30 mins before serving combine:

1/3 c flour

1/2 c beef broth

Whisk together until its a thick liquid.

 Then pour and slowly whisk into the crockpot to thicken the gravy. 

Cook on high another 30 minutes and then whisk in 1/2 c sour cream. 

Serve over egg noodles, rice or mashed potatoes.  

Grandma Ann's Homemade Hot Fudge

2 cups suagr

3 1/2 Tbs cocoa

1/4 c Karo Syrup

1 c heavy whipping cream

Stir all together in a sauce pan until boiling. 

Remove from heat. 

Let cool for a few minutes to set up.

Serve over ice cream! 

Store leftover sauce in the fridge. 

Basic Sourdough

 Start:

1 Tbs start

1 c. flour

1 c. water-must be purified 

Stir into a jar. If not using soon then put the lid on tight and store in the fridge. If wanted to make bread soon. Put on the counter with the lid loose for 4-6 hours to activate. 

Dough:

1 c. start

1 1/2 c. water

2-3 c. flour

1 Tbs salt

First rising:

You'll add salt in the 2nd rising. Pour start into a big bowl. Add all ingredients except salt. Stir until well combined. Dough should be hard to stir and sticky. Then cover with plastic wrap and set on the counter for 6-8 hours. This is the 1st rising. After the 1st rising is done. You'll see a bubbly, runny and sticky dough.

2nd Rising:

 Here's were you will add the salt and 2 more cups of flour into the sticky dough. Mix the flour and salt in a separate bowl before adding. That way you know the salt will be distributed evenly. Stir all together until somewhat combined. Then dump dough onto the counter that has some flour on it and knead, knead knead until all combined. Knead for 5-8 minutes. Dough should feel stiff and bounce back. This is where you get your flavor and texture for the bread. Once finished, form into a ball and place into a clean and oiled bowl. Flip the ball a couple times to cover it with oil. Then cover with plastic wrap and set on the counter for the 2nd rising. This will take 5-10 hours. It will grow to almost flowing out of the bowl or double in size.

Shaping:

Dump your dough on the counter with a little flour. Knead and shape for about 1-2 minutes. Divide the dough up evenly. Can weigh or just guess. Start to form your dough into bread loafs or whatever you are making. Knead each piece for about a minute as you shape it. Lightly oil your bread pans or cookie sheet. Place dough into pans or on the cookie sheet. Cover and let rise for 2-4 hours. This is the 3rd rising. You'll want to bake when the center is about an inch above the brim or doubled in size. 

Bake:

Heat oven to 400. Bake for about 40 minutes. Time may vary depending on what your baking and your oven.

Hint: Spray some water into the oven to add moisture. This helps make a nice crust on the bread.  

*I always double this recipe and it makes 3 loaves of bread. 

*Instead of making bread you can always make pizza dough, flavored breads, Cinnamon rolls, ect.

*Feed your start at least once a week. Only take out of fridge if your wanting it to activate and grow. The more flour and water you add the more start you will have. So if your making lots of dough then prepare more start. 

*I like to add discarded start to pancakes, cookies, muffins. Really anything you want! 

*Sourdough is very forgiving so just use trial and error. I think it turns our every time.