Breakfast Lunch and Dinner with Dessert
2 prepared Dinner Croissants, split
2 tablespoons butter, divided
2 slices Canadian bacon
3 large eggs scrambled, fried or poached
Kosher Salt and freshly ground black pepper
4 slices Cheddar, Monterey Jack or favorite cheese
Step 1 Melt 1 teaspoon butter in small non-stick pan medium over high heat; add Canadian bacon slices and cook just to warm bacon. Remove from pan and set aside. In same pan, add 1 tablespoon butter and cook eggs as desired. Season with salt and pepper.
Step 2 Spread 1 teaspoon butter in center of each roll. Assemble sandwiches with Canadian bacon, egg and cheese slices. 2 Servings. Serve with Coffee
Crock Pot Chile
2 Tablespoons Olive Oil, Divided
2 Pounds Lean Ground Beef
1 Onion, Chopped
2 Tablespoons Chopped Garlic
Salt And Ground Black Pepper To Taste
2 (15 Ounce) Cans Pinto Beans
3 (15 Ounce) Cans Ranch-Style Beans
2 (15 Ounce) Cans Tomato Sauce
1 (14.5 Ounce) Can Mexican-Style Stewed Tomatoes
3 Tablespoons Chili Powder
2 Tablespoons Worcestershire Sauce
4 Tablespoons Balsamic Vinegar
1 Tablespoon Garlic Powder
1 Tablespoon Ground Cumin
1 Tablespoon Dried Parsley
1 Tablespoon Dried Basil
1 (8 oz) Cup Sour Cream
Step 1 Heat 1 tablespoon olive oil large skillet over medium-high heat; cook and stir beef, onion, and garlic in the hot oil until browned and crumbly, about 10 minutes; drain and discard grease. Season beef mixture with salt and pepper.
Step 2 Mix ground beef mixture, remaining 1 tablespoon olive oil, pinto beans, tomato sauce, Mexican-style stewed tomatoes, green bell pepper, chili powder, Worcestershire sauce, balsamic vinegar, garlic powder, cumin, parsley, basil, together in a slow cooker.
Step 3 Cook on High for 6 hours. (Cook on Low for 8 hours.) Serve with oyster crackers and garnish with sour cream if desired.
Slow Cooker Cassoulet
2 Tablespoons Olive Oil
6 Slices Bacon
1 Large Onion, Finely Chopped
5 Boneless, Skinless Chicken Thighs, Chopped
½ Pound Fully-Cooked Smoked Sausage, Diced
4 Cloves Garlic, Minced
1 Teaspoon Dried Thyme Leaves
2 Bay Leaves
½ Teaspoon Ground Black Pepper
¼ Cup Tomato Paste
3 (15 Ounce) Cans Great Northern Beans, Drained And Rinsed
1 (14.5 Ounce) Can Diced Tomatoes, Drained
3 Tablespoons Minced Fresh Flat Leaf Parsley
Step 1 Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 minutes. Remove bacon and drain on paper towels; crumble when cool. Set bacon aside.
Step 2 Cook and stir onion in the same skillet until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken pieces are browned, 5 to 8 minutes. Stir in tomato paste.
Step 3 Transfer chicken mixture to a slow cooker and stir in crumbled bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours. Sprinkle with parsley before serving. Serve with Corn Bread and Beverage. Serves 6
1 (8 Ounce) Container Mascarpone Cheese
5 Tablespoons Confectioners’ Sugar
¾ Cup Heavy Cream
1 Teaspoon Vanilla Extract
3 Cups Fresh Raspberries
Step 1 Combine mascarpone cheese and confectioners’ sugar in a bowl and beat using an electric mixer until smooth and fluffy.
Step 2 Stir together cream and vanilla extract, add to mascarpone mixture and beat until well combined. Set 4 berries aside for garnish, and fold the rest into the cream-mascarpone mixture.
Step 3 Fill dessert cups equally with cream-mascarpone mixture, garnish with a berry, and refrigerate until serving. Serves 4-6