Tuesday, January 10, 2012

Easter Preview...in January!

I'm either loathe to leave the holidays behind, or I'm already thinking ahead to Easter...or perhaps it's just because they had a good sale on leftover hams after Christmas. Whatever the reason, I made a delicious small, half ham in the crock pot today, and in another stunning double crock pot maneuver, a yummy hash brown casserole on the side.

There's not much of a recipe for the ham. I just put a shallow layer of brown sugar on the bottom of the crock pot, then the ham (cut side down), then a can of crushed pineapple, and another good sprinkling of brown sugar on the top of the ham. Then you cook on low for 7-8 hours (though I did mine on high for four hours today because I got a late start). Easy peasy!

Crock Pot Hash Brown Casserole

32 oz. bag frozen hash browns, thawed
1/2 onion, minced (or go crazy and use the whole onion if you like)
1/2 cup sour cream
1/2 cup mayonnaise
2 cups shredded cheese (I used smoked Gouda and extra-sharp cheddar)
1 can cream of mushroom with roasted garlic soup
1 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
few shakes of hot sauce

Mix everything together. Add to a sprayed crock pot. Cook on high for two hours, then turn it down to low for another two.

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