For this weeks recipe exchange Pam has asked us to share our favorite breakfast recipes.  The recipe I’m going to share I got from my cousin Beka after she made it at one of our New Years parties several years ago.  It is so yummy that I often make it for dinner to.

Cheesy Ham and Hashbrown Casserole 

Ingredients
1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese

Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Stop by Random Recipes to see what everyone else is cooking up this week. 

Be sure to come back here on Monday for another round of Meme Monday (save up all of your memes and awards to share each Monday- then come here and sign Mr. Linky so we can all check out each others memes.) Have a wonderful weekend!  

For this weeks Random Recipe Exchange Pam has asked us to share our favorite slow cooker recipe. 

The recipe that I’m sharing is Rich’s favorite meal that I make.  I make it almost every Sunday.  I start it in the morning when I get up and then that afternoon after church we always have a nice big Sunday dinner.  It literally takes me less than five minutes to get it started.  I had planned to take pictures of it last Sunday but then we ended up going out of town to visit family, so I didn’t have to cook.

Beef Pot Roast

(1) 2 to 2 1/2 pound boneless beef chuck pot roast
3/4 cup water or tomato juice (I use water)
1 tbsp Worcestershire sauce
2 teaspoons instant beef bouillon granules
Small onion chopped
Seasoning Salt to taste
Garlic Salt to taste
1 teaspoon Parsley

Place pot roast into your slow cooker.
Mix Worcestershire sauce and beef bouillon granules into water, pour over pot roast.
Add chopped onion.
Sprinkle pot roast with seasoning salt and garlic salt to taste.
Sprinkle with Parsley.

Cover and cook on high-heat setting for 5-6 hours or on low-heat setting for 10-12 hours.

Sometimes I also add baby carrots (put in slow cooker first and then put pot roast on top of the carrots).
Then we have mashed potatoes, rolls, and salad. Rich always makes gravy using the juices from the pot roast too. 

So, there you have my favorite slow cooker recipe.  Stop by Random Recipes to see what everyone else is cooking up this week. 

Be sure to come back here on Monday for our second round of Meme Monday (save up all of your memes and awards to share each Monday- then come here and sign Mr. Linky so we can all check out each others memes.)  We only had four participants last week, so help me spread the word.

Have a wonderful weekend! 

For this weeks recipe exchange, Pam has asked us to share our favorite birthday menu.  We pretty much always go out to eat to celebrate birthdays and so- here is mine…

Since I don’t really like any birthday desserts unless it is a store bought ice cream cake there are just no recipes for me to share.  But, I just love Pam so much that I wanted to participate anyways.

Stop by Pam’s blog to sign Mr. Linky if you are participating.  Or if you aren’t participating but want to see if other people posted actual recipes- stop by to check out the other participants.

Have a wonderul weekend!

It is time for Random Recipe Exchange #2. If you did not participate the first time, then it is time for you to get yourself on over to Pam’s awesome blog and play along.  You can click on the link below for information about the recipe exchange.  If you are just too busy to play along this week, make sure you check back so that you can play along the next time. 

This week we are sharing a soup or stew recipe.  I don’t make very many soups (unless you count Campbells soup) or stews, so I am really looking forward to seeing what everyone shares.  I certainly need some recipes in this category.

So, this recipe is basically for the only soup I ever make.  It’s quite delicious and very easy to make. 

Zesty Potato Soup

4 large potatoes, peeled and cubed
2 cups water
1 teaspoon dried minced onion
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
4 ounces processed American cheese, cubed
1/3 cup chopped green chiles
2 tablespoons butter
1 tablespooon chicken bouillon granules
2 teaspoons minced fresh parsley

In a large saucepan, combine the potatoes, water, onion, garlic, salt and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 15 to 20 minutes or until potatoes are tender. (Do not drain.) Mask potatoes in liquid until almost smooth. Add remaining ingredients; cook and stir until cheese is melted.

Yield: 6 servings.

And, although my soup has never looked quite like this- here is a picture of what it should look like. 

Now head on over to the Random Recipes Headquarters and check out the other participants.