I am using it to storehouse recipes, collect school ideas, and categorize school projects. I feel a bit more ready for this homeschooling challenge a little bit because of pinterest and the free organization it offers.
With that all said, I can say that pinterest has taught me a brand new idea that is making me breathe easier and sleep better at night about this breakfast-during-homeschooling-worry.
I have learned that you can cook breakfast with your crockpot.
And possibly life-changing!
You can layer your ingredients right into your crockpot, turn it on, and go to sleep.
And when you wake up in the morning, your breakfast is ready.
There are tears of joy in my eyes.
Really, could anything be more magic than waking up to the smells of bacon and eggs that were cooked for you overnight by this tiny little machine that basically counts as a live-in maid?
(I'm going totally overboard with this, I know, but I definitely am excited.)
So, I've done a little research on pinterest and the www, and found some lists, and looked carefully at the recipes, and these are the ones that sound good to me. (Sometimes the lists are longer, but if you look closely, several of the recipes are identical.)
Crock Pot Sausage Casserole
Crock pot cobbler
- 2 cups peeled, sliced tart apples
- 2 cups granola cereal
- 1 tsp. cinnamon
- 1/4 cup honey
- 2 Tbsp. melted butter
Spray inside of 3-4 quart crockpot with nonstick cooking spray. Combine apples, cereal and cinnamon in crockpot and mix well. Stir together honey and butter and drizzle over apple mixture. Mix gently. Cover crockpot and cook on LOW 5-7 hours OR until apples are tender. Serve this crockpot cobbler with fruit yogurt, if desired. 4 servings
Another Note: Again with the lower than low thing. I guess if you want to get up in the middle of the night and turn it on, you could, or this could be a dessert during the day.
Crockpot Egg Casserole
- 32 oz. bag frozen hash brown potatoes
- 1 lb. cooked ham, cubed
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 Tbsp. olive oil
- 1-1/2 cups shredded Cheddar cheese
- 12 eggs
- 1 cup whole milk
- 1/2 tsp. salt
- 1/2 tsp. pepper
Spray inside of slow cooker with nonstick cooking spray. In small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the ham, onion, green pepper and cheese. Repeat layers, ending with the cheese.
In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 8-10 hours on low, until casserole is set and eggs are thoroughly cooked. Check after 6-7 hours.