Crockpot Sausage and Hash-Brown Casserole

My sister-in-law bought me Slow Cooker: The Best Cookbook Ever for Christmas last year, and I LOVE it - the title is totally appropriate.  I use it often because, as we all know, I love my crockpot.

I didn't waste any time using it, and prepared the Sausage and Hashbrown Casserole for a brunch on New Year's Eve.  Yes, I'm a bit late in posting this; I'm planning my menu for this year's brunch, and it occurred to me that, though I've made this several times since, I've never posted it on my blog.

The photo isn't overly attractive, as is usually the case with crockpot meals, but the taste is outrageous.  It is so good and has been quite a crowd-pleaser.  It's perfect for company because you do a little bit of prep ahead of time and then dump it in the crockpot while you can tend to other dishes - or just relax on the couch with a mimosa.

(I usually ditch the layering part of the directions and just kind of mix it all up.)

Sausage and Hash-Brown Casserole

Slow Cooker: The Best Cookbook Ever

• 1 1/2 poulds bulk pork sausage
• 2 medium onions, finely chopped
• 1 Anaheim chili, cored, seeded and finely chopped (I usually omit)
• 1 medium red bell pepper, seeded and finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 16oz package frozen shredded hash brown potatoes, defrosted, or 2 cups fresh shredded hash browns
• 6 large eggs, beaten
• 1 cup milk
• 1 cup mayonnaise
• 1 cup prepared salsa 
• 2 cups shredded mild Cheddar cheese, or 1 cup each shredded Cheddar and pepper Jack

Coat the inside of a 5- to 7-quart slow cooker with nonstick cooking spray or line the insert with a slow-cooker liner according to the manufacturer's directions.

Cook the sausage in a large skillet over high heat until it is no longer pink, breaking up any large pieces with the side of a spoon.

Remove all but 1 tablespoon of fat from the pan and heat over medium-high heat.  Add the onions, chile bell pepper, cumin, and oregano and saute until the onions are softened and translucent, 5 to 6 minutes.  Transfer the mixture to a bowl and allow to cool.

Add the potatoes to the bowl and stir to blend.  In a smaller bowl, whisk together the eggs, milk, and mayonnaise.  Pour over the sausage and potato mixture and stir to combine.

Transfer half the mixture to the slow-cooker insert, then cover with half the salsa and half the cheese.  Repeat the layers with the remaining ingredients.  Cover and cook on high for 2 1/2 to 3 hours, until the casserole is puffed and cooked through (170 degrees on an instant-read thermometer).  Remove the cover and allow the frittata to rest for 30 minutes.

Serve from the cooker set on warm.

Superbowl Snack Throw Down: New England v. Buffalo Sausage Balls

Welcome to the first week of the Superbowl Snack Throw Down! Please make sure you run right over to Highlowaha to vote for your favorite snack (pick me! pick me! pick me!); you have between now and Sunday night to make your preference known (pick me! pick me! pick me!).

Our "secret ingredient" was sausage (thank you SO much to the readers who voted sausage over shrimp!), and I was immediately reminded of the "sausage balls" that my cousin often makes. I don't even LIKE sausage, but can't seem to stop popping these babies when she brings them to family events.



I was inspired by the recipe on the Jimmy Dean package, but wanted to spice them up a bit. Since the first Monday Night Football game features the Buffalo Bills at the New England Patriots, I thought I'd whip up two dipping sauces, paying homage to each region.


The buffalo dip had an awesome kick to it, but that didn't deter my two-year-old from going to town. Granted, he adores any food he can dunk, so these were right up his alley.

The Sam Adams cheddar dip was really an interesting blend of flavors. In all honesty, I was a bit hesitant about this one, but was pleasantly surprised. I loved the smoothness of the cream cheese, and the beer really gave it that extra something special.


These little treats disappeared very quickly at my house, and I can only imagine their popularity on game night.

Sausage Balls
adapted from Jimmy Dean

• 2 pounds pork sausage
• 1-1/2 cups all-purpose baking mix
• 2 cups shredded sharp Cheddar cheese
• 1/2 an onion, finely chopped
• 1-2 stalks celery, finely chopped
• salt and pepper to taste

Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1” balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.

Buffalo Bills Cheddar Dip

adapted from Betty Crocker

• 8 oz cream cheese, softened
• 1/2 cup lite Ranch dressing
• 1/2 cup buffalo wing sauce
• water
• 5 oz Mexican blend shredded cheese
• 3 green onions, chopped

Preheat oven to 350°F. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in dressing, buffalo wing sauce and 1-2 tablespoons of water until blended. Stir in cheese. Spread in ungreased 1-quart baking dish or 9-inch pie plate; cover with foil. Bake for 30 minutes, or until bubbly; top with onions (a step which, from the photo, you can see I forgot!).

Sam Adams Cheddar Beer Dip

adapted from chow.com

• 2 tablespoons unsalted butter
• 1/2 cup finely chopped onion
• 2 tablespoons Dijon mustard
• One 8-ounce package cream cheese, softened
• One 12-ounce bottle Sam Adams
• 4 cups shredded sharp white Cheddar cheese

Preheat the oven to 350 and coat the inside of a 1-quart baking dish with nonstick cooking spray.

Melt the butter in a medium-size saucepan over medium-high heat. Add the onion, and sauté for 2 minutes, until the onion begins to soften.

Add the mustard, cream cheese, and beer, stirring until the cream cheese is melted. Remove from the heat and stir in the Cheddar cheese, a handful at a time, until it is all incorporated.

Bake the dip for 20 to 25 minutes, until bubbly. Serve warm.