Place rib roast on a plate and bring to room temperature, about 4 hours.
Preheat an oven to 500 degrees F (260 degrees C).
Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.
1 (30 or 32 ounce) package (diced OR shredded) hash brown potatoes
salt and pepper
1 pound bulk breakfast sausage
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 small onion, diced
1 and 1/2 cups shredded Monterey Jack cheese (packed)
1 and 1/2 cups shredded sharp cheddar cheese (packed)
8 large eggs
1 and 1/3 cups half and half, cream, evaporated milk, or whole milk*
1 teaspoon seasoned salt
1/2 teaspoon kosher salt (1/4 teaspoon if using table salt)
1/2 teaspoon black pepper
1/4 teaspoon dry mustard, optional
Instructions
Preheat the oven to 400 degrees F.
Make the potato layer. While it’s heating up, add 1/2 cup butter to a 9×13 inch casserole dish. Place in the oven so that it melts.
When the butter is melted, take it out and tilt the pan around so that the edges of the pan are greased. Add a 30 ounce package of frozen (diced or shredded is fine) hash browns. You don’t have to thaw them first.
Mix it together with the butter so everything is coated. Sprinkle with salt and pepper.
Place the pan back in the oven and bake at 400 for 30-35 minutes, until the potatoes are mostly cooked and some are starting to lightly brown. Remove from the oven. Lower the oven temperature to 350.
Prepare the sausage layer. Meanwhile, chop up 1/2 a green pepper and 1/2 a red pepper. Chop half of a small onion (no more than 3/4 cup or less). Make sure all the veggies are chopped small. (If you want, you can skip all the vegetables entirely! No need to make any adjustments.)
Add 1 pound breakfast sausage (I used Jimmy Dean Regular, the bulk kind) and all the veggies to a skillet set over medium high heat. Break up the sausage and saute for 5-7 minutes, until the sausage is browned and the onion is getting soft. Drain the grease if there is any.
Add the cooked sausage mixture on top of the baked hash browns. You can spread it out so that it is a layer on top of the potatoes, or you can stir it in so everything is evenly distributed. (I like to stir.)
Add cheese. Sprinkle 1 and 1/2 cups Monterey Jack and 1 and 1/2 cups cheddar cheese over the top.
Make the egg mixture. In a large bowl or stand mixer (or you can use a blender!), use a whisk to stir together 8 eggs, 1 and 1/3 cups half and half,* 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/4 teaspoon dry mustard.
Pour the egg mixture over the casserole, making sure to distribute evenly. (See notes for overnight instructions!)
Bake at 350 (remember to lower the oven temperature) for about 35-45 minutes, until the edges are browned and bubbly, and the center doesn’t jiggle a lot when you shake the pan.
Take out of the oven and let set for 5 minutes before serving.
Store leftovers in the fridge. They will keep for about 5 days.
Overnight Instructions:
After you pour the egg mixture over the casserole in step 11, cover the casserole tightly and refrigerate overnight. The next morning, get the casserole out of the oven and let it hang out on the counter for a bit while you preheat the oven to 350. When the oven is nice and hot, bake at 350 for 40-45 minutes until the edges are browned and bubbly, and the center doesn’t jiggle too much when you shake the pan. Let set for 5 minutes before serving.
*You can use half and half, cream, evaporated milk, or milk. The higher the fat content, the richer your casserole will be.
2 – 3 ounces of your favorite medium cheddar cheese
Instructions
Generously slather one side of each piece of bread with your room-temperature butter. The buttered sides will be on the outside of the sandwich, so if your bread is a crazy shape like mine was and you want the pieces of bread to match up when the sandwich is closed, plan accordingly.
Turn the bread over, unbuttered side up. To one piece of the bread, add a single layer of cheddar sliced 1/8-inch to 1/4-inch thick. Cover every last little bit of the bread, overlapping here and there if necessary.
Top the sandwich with the second piece of bread, buttered side up.
If you’re using an electric griddle, set the temperature to about 275 degrees. Or use a roomy saute pan over medium-low heat. Place the sandwich on the preheated cooking surface and let it cook for about 5 minutes, checking occasionally to make sure it’s not burning (it probably won’t at such low heat, but cooking surfaces vary from kitchen to kitchen). It’s tempting, but don’t press down on the sandwich! Unless you like your grilled cheese extra flat, in that case, go for it.
After the first five minutes, carefully flip the sandwich with a spatula and cook the other side for 5 minutes.
Flip and cook each side for a couple more minutes each. The bread should start to get golden brown and the cheese nice and melty.
After about 15 minutes of cooking over medium-low heat, increase the heat to medium and, turning every so often, watch the sandwich carefully until the bread is perfectly toasted a golden brown.
Remove the sandwich from the heat, carefully cut in half if you would like, and enjoy your perfect grilled cheese sandwich.
Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts.
Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Spray muffin pan with Pam (this recipe fills 2 – 12 muffin tins)
In a large bowl, combine the sugar, melted butter, bananas and eggs; mix thoroughly.
In a medium bowl, whisk the flour with the baking soda and salt. Add the dry ingredients to the wet ingredients and whisk until the batter is evenly moistened. Stir in the chocolate chips.
Spoon the batter into the prepared muffin cups. Bake for about 28 minutes, until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely.
Pour 12 cups of water into the inner pot of the Instant Pot
Place tea bags in the pot so that the tea bags are submerged but the strings hang over the edge of the pot. Secure the lid, holding the bags in place. Close the vent.
Set the pot to Manual, High Pressure, 4 minutes
Once cycle is complete and pot beeps, let the pot naturally release pressure for 15 minutes. Once 15 minutes has passed, release pressure manually if needed.
Open the pot and remove the tea bags. I use tongs or the ladle that comes with the pot for this.
1 gallon of milk. I use lowfat, but can use any kind.
1-2 Tbsp yogurt starter
This can be yogurt saved and frozen from a previous batch or I’ve used Yoplait Oui Vanilla yogurt as well, which tasted great
1/2 Cup Sugar
You will need a thermometer for this recipe
Instructions
Pour milk into inner pot of the Instant Pot. Seal lid on and close vent.
Hit “Yogurt” button a couple of times until “Boil” shows on the display. Wait a few seconds and the Instant Pot should beep indicating it has turned on. It takes about 30-60 minutes for the milk to come to a boil. At this point, the pot will beep and the milk should be at about 170-180°.
Using mitts, place inner pot on stovetop (or granite countertop). Cool the milk to 105-115°. Whisk in starter yogurt and sugar.
Place inner pot back into Instant Pot. Seal lid, close vent and hit Yogurt button until 12:00 appears on the display. After a few seconds, the pot will beep indicating it is on, and the display will count UP from 0:00 to 8 hours.
At the 12 hour mark, the pot will beep indicating the cycle is done.
Strain and cool your yogurt! Pour the yogurt into a Greek yogurt strainer (or can use cheesecloth over a bowl). Place in fridge for 24 hours.
Once complete, I separate the yogurt into individual-size containers, and place 2 Tbsp in a container in the freezer as my starter yogurt for next time. The whey can be saved for protein in smoothies, if desired. Otherwise, can dispose of it.
Season chicken with salt and pepper, to taste. Place chicken into 6-quart slow cooker.
In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley, and red pepper flakes. Stir into the slow cooker and gently toss to combine. Cover and cook in low heat for 4 hours.
Remove chicken from slow cooker and shred, using two forks.
In a large pot of boiling, salted water, cook pasta according to package directions; drain.
Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for 10-20 minutes or until cheeses have melted.
Serve immediately, garnished with parsley if desired.