Ham and Cheese Breakfast Casserole

Preheat oven to 425 degrees

Line 9x13 greased pan with 8 frozen Hash Brown Patties

Drizzle with 1/4 cup melted butter

Bake for 25 minutes

Reduce oven temperature to 350 degrees

Top potato crust with:

4 cups diced ham

8 oz. grated Pepper Jack cheese

8 oz. grated Sharp Cheddar Cheese

1 large can of Diced Green Chilies

Mix together:

4 eggs

1 c. milk

1/2 tsp. seasoned salt

Pour egg mixture over the top of the cheeses

Bake an additional 30-35 minutes

Serve with Salsa.

In Ryan's family it is tradition to do breakfast casseroles on Christmas morning.  Gayle wanted to try a couple new ones this year and we think we found the ones we will do every year.  They were amazing.  One of them we got from Annette (and I will post that recipe soon) and this one Gayle got from someone she works with at the school.  They were so good.  We did this one with sausage and I don't like sausage and I ate it.  I would recommend this to anyone.  

Wendy's Chili

2 pounds ground beef

One 29-ounce can tomato sauce

One 29-ounce can kidney beans (with liquid)

One 29-ounce can pinto beans (with liquid)

1 cup diced onion (1 medium onion)

1/2 cup diced green chili (2 chilies)

1/4 diced celery (1 stalk)

3 medium tomatoes, chopped

2 teaspoons cumin powder

3 tablespoons chili powder

1 1/2 teaspoons black pepper

2 teaspoons salt

2 cups water

1.  Brown the ground beef in a skillet over medium heat; drain off the fat.

2.  Using a fork, crumble the cooked beef into pea-size pieces.

3.  In a large pot, combine the beef plus all the remaining ingrefients, and bring to a simmer over low heat.  Cook, stirring every 15 minutes, for 2 to 3 hours.

Makes about 12 servings.

Cafe Rio

I found some Cafe Rio knock off recipes that are REALLY good and easy to make.

Café Rio Chicken

Ingredients

1 (8 ounce) bottle kraft zesty Italian dressing

1 tablespoon chili powder

1 tablespoon cumin

3 garlic cloves, minced

5 lbs chicken breasts

Directions

Cook all together in a crock pot for 4 hours on low.

Shred meat.

cook 1 additional hour.

Cafe Rio Lime Rice

Ingredients

-	4 tbls butter
-	2 1/2 cups rice
-	4 1/2 cups chicken broth
-	1 1/2 tsp salt
-	juice of 4 small limes or 4 tbls lime juice
-	4 tbsp chopped cilantro
-	1/2 tsp cumin

BLACK BEANS



2 Tbsp. olive oil


2 cloves garlic, minced


1 tsp. ground cumin


1 can black/pinto beans, rinsed and drained


1 1/3 c. tomato juice


1 1/2 tsp. salt


2 Tbsp. fresh chopped cilantro



In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Café rio sweet pork

Ingredients:

2 pound sirloin pork roast

1 can Dr. Pepper

2 cups enchilada sauce

1/4 cup brown sugar

1 can diced green chilies

1 tablespoon garlic salt

Pour Dr. Pepper, brown sugar, enchilada sauce and chilies into your crock pot and stir to combine. Add the roast and sprinkle it with garlic salt. Cook on low for 4 hours, then remove meat and shred. Return to crock pot, stir well to cover meat with sauce and cook for another 2 hours.

Waldorf Astoria Stew (aka No Peek Stew)

2 – 3 lbs. stew meat in bottom of large pan

2 medium onions, sliced or chopped

3 – 4 potatoes

1 c. celery, coarsely sliced

3 – 4 large carrots (bite size pieces)

Layer in pan.  Then sprinkle with:

2 T. Minute Tapioca

1 T. sugar

2 t. salt

¼ t. pepper (more or less if desired)

1 can tomato soup, drop by spoonfuls

½ can water, pour over stew

      Do not stir.  Cover tightly and cook in oven 5 hours at 250°.  (Don’t even peek – that’s cheating).  Do not remove cover until ready to serve.  (This can also be done in a crock pot.)