Slow-Cooker Hash Brown Casserole

When I told my husband I was making hash brown casserole, he wasn't very excited because he doesn't like hash browns.  When I told my son I was making it, he wasn't thrilled because he doesn't like sausage.  I told them they would both wind up liking it and they did. All my other guests also enjoyed it.  The only change I made was that I used Eggbeaters so I would not have to crack a dozen eggs. My problem was that I had made it a bit too early for my event the next day.  I put it in the crock pot around 10 pm and it should have been put into the crock pot around 11:30 or later.  It takes 10 hours.  My guests were not arriving until 11 am the next day.  I will tell you that if you try to cook it longer than 10 hours it will get a bit too brown.  I kept it on warm after the initial 10 hours on low and it still got overcooked. Next time, if I get too tired to stay up, I'll put on my alarm and get up around midnight to make this casserole.  That is how good it was. I found this recipe on www.myrecipes.com and it said that it came from Gooseberry Patch July 2011.

Slow-Cooker Hash Brown Casserole
Serves 8

Ingredients:

1 32-ounce pkg frozen shredded hash browns
1 pound ground pork sausage browned and drained
1 onion, diced
1 green pepper, diced
1 1/2 cup shredded Cheddar cheese
1 dozen eggs, beaten
1 cup milk
1 teaspoon salt
1 teaspoon pepper

Preparation:

Place 1/3 each of hash browns, sausage, onion, green pepper and cheese in a lightly greased slow cooker. Repeat layering 2 more times, ending with cheese.

Beat eggs, milk, salt and pepper together in a large bowl, pour over top.

Cover and cook on low for 10 hours.

Enjoy!

The Creative Cook

Cranberry-Apple-Raspberry Relish

This recipe came from a flier I got from my local grocery store.  It turned out really delicious.  I would make it again.

Cranberry-Apple-Raspberry Relish 
Makes about 12 Servings

Ingredients:

12 oz. (about 3 cups) fresh cranberries
3/4 cup orange juice
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1 Tablespoon fresh lime juice
1/2 cup orange marmalade
12 oz. (about 3 cups) frozen raspberries, thawed
2 Granny Smith apples, peeled, cored and finely chopped

Preparation:

Cook cranberries, orange juice, sugar and cinnamon on a gentle simmer for about 10 minutes or until some cranberries are popped and mixture is thickened.  Remove from heat and stir in remaining ingredients.  Refrigerate for a few hours and serve.  Relish will keep refrigerated for about 2 weeks.

Enjoy!

The Creative Cook