Christmas Morning Crockpot Casserole

Christmas Morning Crockpot Casserole

Ingredients:

1 bag 26 oz. frozen hash browns

12 eggs

1 cup milk

1 tablespoon ground mustard

1 16 oz. roll sausage

maple, sage or regular sausage.

Salt and pepper

16 oz. bag shredded cheddar cheese



Directions:

Spray crock pot and evenly spread hash browns at the bottom.

Crack 12 eggs in a large bowl.Mix well (and slowly) using a whisk.Add the milk. sprinkle in the ground mustard.Add plenty of salt and of fresh pepper. Mix well and set aside.

Cook the sausage on high heat, drain and set aside.Add sausage on top of hash browns.Add in entire bag of cheese

Mix it up well.Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.

Turn the crock pot on low for 6-8 hours.

Mini Cannoli

Mini Cannoli

Ingredients:

Crust

2 Pillsbury refrigerated pie crusts

3 tablespoons sugar

1 teaspoon cinnamon

Flour for dusting surface

Filling

1 15oz. container of whole milk ricotta cheese

1/2 cup confectioners sugar

2 tablespoons white sugar

1 teaspoon vanilla

1/4 cup mini semisweet chocolate chips



Directions:

Preheat oven to 425.

Prepare filling by combining all ingredients except chocolate chips in a bowl with an electric mixer.

Place in a one-gallon freezer bag and refrigerate.
Roll out pie crusts and sprinkle each all over one side with sugar and cinnamon.

Roll over dough with rolling pin gently to push cinnamon and sugar into the pie crust.

Using a biscuit cutter, cut out circles in the dough.
Lightly press the circles into ungreased mini cupcake pans to form a pastry cup.

Gently prick the bottoms on the cups with a fork so that they don’t rise too much in the oven!
Bake for 8-10 minutes.

Remove from oven and once cool, fill with cream.
Cut off a small part of the corner of the plastic bag to fill cups.

Sprinkle chocolate chips on top and dust with powdered sugar