Breakfast Burritos

8-12 eggs (depends on how many you're feeding)

4 slices of bacon

1/2 pckg. sausage

1/2 yellow onion

cheddar or colby jack cheese

garlic pepper

salt & pepper

hashbrowns

Start by dicing up the bacon into small bitesize pieces. Next cook the bacon and sausage until cooked through. Add the hashbrowns and cook until soft. (I eye ball how many hashbrowns to add, just add until you think you have enough to feed everyone you are fixing it for.) Add the onion and salt, pepper, and garlic pepper. (To taste.) After onion is soft and almost cooked through add the eggs. (*Note- I whisk the eggs together in a bowl before I add them to the mixture, I add a little milk to make them more fluffy.) When eggs are almost cooked through add the cheese and cook until melted.

These are super yummy on tortilla's, like a breakfast burrito. Or you can just eat it without putting it on anything. Makes for a yummy breakfast or even dinner! Enjoy!

Sarah's Salad

1 head iceberg lettuce

3 strips bacon

1/4 tsp. sugar

1/2 of a 10 oz. pckg. frozen peas

1/4 c. salad dressing

1/2 c. shredded swiss cheese

2/3 c. chopped green onions

1/2 tsp. salt

1/4 c. mayonnaise

Wash and drain lettuce. Dry thoroughly. Dice bacon and saute until crisp; drain on paper towels. Run hot water over frozen peas and drain. Tear lettuce into bite size pieces into salad bowl. Sprinkle with sugar, salt, and pepper. Add peas, cheese, onion, mayo, and salad dressing. Cover tightly and refridgerate overnight. Chill. Toss when ready to serve and garnish with bacon. Makes 8 servings.

Ice Box Dessert

1/2 Gallon box of vanilla ice cream

1 can frozen raspberry lemonade or limeade

1 pckg. graham crackers

butter

First melt 1/2 cube of butter and smash graham crackers to make the crust. Add butter to graham crackers and mix together. Next remove ice cream from container into a large bowl. Add the lemonade or limeade and mix them together until mixed in well. In a cake pan place the crust mixture on the bottom and even out. (Remember to save a little extra crust to sprinkle over top of desert.) Next add the ice cream mixture to the pan and even out. Sprinkly remaining crust over top of desert. Freeze until hardened.

This makes such a yummy summer desert. I prefer using the raspberry lemonade but both are really good! Enjoy!

Empinadas

1 lb. ground beef

1 Jar Tostitos Salsa Con Queso

1 pckg. taco seasoning

1 pckg. buscuits

1 can diced tomatoes

First, brown ground beef and season it with taco seasoning. Heat through. While meat is heating through roll out buscuit dough to make it a little bit bigger. When meat is heated through add a little to one side of each buscuit.(Remember to leave some extra meat for the sauce that will go over top.) Next fold the buscuit in half (so it ends up in a half circle) and take a fork and seal the ends together. Grease a cookie sheet and place empanadas on sheet. Cook at 400 degrees for about 7 minutes or until buscuits are done or are baked until light brown. While these are baking add the queso and diced tomatoes to the leftover taco meat. Heat through. Pour sauce over empanadas and enjoy! (Thanks Jen for the YUMMY recipe! We LOVE it!!)