Ingredients

• 4 pounds prime rib roast
• ¼ cup unsalted butter, softened
• 1 tablespoon freshly ground black pepper
• 1 teaspoon herbes de Provence
• kosher salt

Instructions

1. Place rib roast on a plate and bring to room temperature, about 4 hours.
2. Preheat an oven to 500 degrees F (260 degrees C).
3. 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.
4. 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.

Ingredients

• 1/2 cup (1 stick) butter
• 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

1. Preheat the oven to 400 degrees F.
2. 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. 
3. 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. 
4. Mix it together with the butter so everything is coated. Sprinkle with salt and pepper.
5. 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.
6. 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.)
7. 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.
8. 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.)
9. Add cheese. Sprinkle 1 and 1/2 cups Monterey Jack and 1 and 1/2 cups cheddar cheese over the top.
10. 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.
11. Pour the egg mixture over the casserole, making sure to distribute evenly. (See notes for overnight instructions!)
12. 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.
13. Take out of the oven and let set for 5 minutes before serving.
14. 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.

Ingredients

• 1 stick butter
• Bunch of celery, chopped
• 1 large onion, chopped
• 1-1/2 lbs stew meat or round steak cut into small pieces
• 2 large cans chop suey vegetables
• 2 small cans bean sprouts
• 2 cans bamboo shoots
• 2 cans sliced water chestnuts
• 1/3 bottle soy sauce
• 2-3 cans of chicken broth (2 if using crockpot, otherwise 3 cans)

Instructions

1. Melt butter in medium saucepan
2. Saute celery and onion. When softened, put into large pot or crock pot.
3. Lightly brown 1-1/2 lbs stew meat or round steak, then add to pot with celery and onion
4. Add chop suey vegetables, bean sprouts, bamboo shoots, water chestnuts, soy sauce, and chicken broth.
5. Cook for one hour in pot, or all day if using crock pot.

Notes

• From Linda via email
• Cook temp in crock pot isn’t listed.
• If cutting down recipe, use one can of each vegetable, but keep meat, celery, and onion amounts the same.

Ingredients

• 1 cup butter, softened
• 1-1/2 cups white sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat over to 350 degrees.
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.
3. Combine flour, cocoa, baking soda, and salt. Stir into the butter mixture until well blended.
4. Mix in chocolate chips and walnuts.
5. Drop by rounded teaspoons onto ungreased cookie sheets.
6. Bake for 8 to 10 minutes or just until set.
7. Cool slightly on cookie sheets before transferring to wire racks to cool completely.

Ingredients

• 3 (12 oz) packages refrigerated biscuit dough
• 1 c white sugar
• 2 tsp ground cinnamon
• 1/2 c margarine
• 1 c packed brown sugar
• 1/2 c chopped walnuts (optional)
• 1/2 c raisins

Instructions

1. Preheat oven to 350 degrees F. Grease one 9- or 10-inch tube/Bundt pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in the pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4. Bake at 350 degrees F for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Recipe by: LuAnn Connolly, from Allrecipes.com