INGREDIENTS

1. 1 1/2headslettuce, shredded(or 1 large head)
2. 1cupgreen onions, chopped(tops, too!)
3. 1cupgreen bell peppers, chopped
4. 1cupcelery, chopped
5. 1 (10 1/2 ounce)cangreen peas
6. 1 1/4cupsmayonnaise
7. 1cupbacon bits
8. 1cupcheddar cheese, shredded
9. 2tablespoonssugar

DIRECTIONS

1. Heat up the green peas in their liquid, then drain and let cool.
2. In a long glass dish, layer lettuce, onions, green bell peppers, celery and peas in that order–taking care to sprinkle the sugar evenly over each layer of peas.
3. (If you only end up with one layer of each item, that’s fine, too–it just depends on the dish you use.) Cover top layer with the mayonnaise, then sprinkle on the bacon bits and shredded cheese.
4. Cover with clingfilm and refrigerate overnight, then serve and enjoy!

INGREDIENTS

1. 1cup uncookedrice
2. 3/4cupbutter
3. 1/4cuponions, chopped fine or3-4 green onions, chopped
4. salt and pepper
5. 1cupconsomme
6. 1/2-3/4cupwater

DIRECTIONS

1. Brown the uncooked rice in the butter on medium to low heat, along with the onions–just until the rice is browned and the onions are soft.
2. Stop to slap the dog out of about six kids and pour out about ten glasses of Kool-Aid.
3. Put the dog out, kill a couple flies and close the door.
4. Back to the rice!
5. Add salt and pepper to the rice and onion mixture, then put it in a casserole dish.
6. Add consomme soup and water, then cover and bake at 350 degrees F for about 45 minutes.
7. It should be fluffy and delicious, not soupy.

INGREDIENTS

1. 1lb loafFrench bread, unsliced
2. 8ouncescream cheese, cubed
3. 8eggs
4. 2 1/2cupsmilkor light creamor half-and-half cream
5. 6teaspoonsbutter, melted
6. 1/4cupmaple syrup

7. apple cider syrup(use 1 cup)

8. 1/2cupsugar
9. 4teaspoonscornstarch
10. 1/2teaspooncinnamon
11. 1cupapple cideror apple juice
12. 1tablespoonlemon juice
13. 2tablespoonsbutter(I like Cabot’s)

DIRECTIONS

1. Grease a 13 x 9 pan.
2. Cut bread into cubes (you should end up with @ 12 cups).
3. Place half bread cubes in pan.
4. Top with cream cheese cubes.
5. Top with remaining bread cubes.
6. Beat together eggs, milk, melted butter, and maple syrup.
7. Pour egg mixture evenly over bread cubes and cream cheese.
8. Slightly press down with spatula to moisten.
9. Cover with plastic wrap and refrigerate for 4 – 24 hours.
10. When ready to bake, remove plastic wrap and bake at 325 in oven for 35-45 minutes or until center appears set and edges are lightly golden.
11. Top with Apple Cider Syrup (I posted recipe).
12. Let stand about 10 minutes before serving.

INGREDIENTS

1. 32ouncesfrozen hash brown potatoes
2. 1lbcooked bacon, diced or cooked ham
3. 1onion, diced
4. 1bell pepper, diced
5. 12ouncescheddar cheese, shredded
6. 12eggs
7. 1cupmilk
8. 1teaspoonsalt & pepper(I’ll probably add more)

DIRECTIONS

1. Place a layer of potatoes on bottom of crock pot.
2. Top with a layer of bacon, then onion, bell pepper, then cheese.
3. Repeat 2-3 times ending with cheese on top.
4. Beat eggs, milk, salt, and pepper.
5. Pour egg mixture on top of the mixture in the crock pot.
6. Cover and cook on low for 10-12 hours.

INGREDIENTS

1. 4-5lbsbeef brisket, trimmed of fat.
2. 2yellow onions, chopped
3. 2-3chipotle chiles in adobo, minced
4. 1cupbrown ale
5. 3tablespoonstomato paste
6. 1/4teaspoonground allspice
7. 1/4teaspoonground cinnamon
8. 1teaspoonsalt
9. 1/4cupbrown sugar
10. 3clovesgarlic, minced
11. 8red potatoes, quartered
12. 1/4lbbaby carrots, halved

DIRECTIONS

1. Place Brisket in crock pot.
2. Mix all other ingredients except potatoes and carrots in a large bowl.
3. Pour over meat.
4. Cover, cook on low for 10 hours.
5. Cool to room temperature.
6. Refrigerate over night.
7. Skim fat.
8. Add Potatoes and Carrots.
9. Cover and cook on low 10 hours.