Remember a few weeks back when Mom was trying to make those Denver omelet cups? Well, that sparked a few ideas in my head...but on a much larger scale. THIS is not that. LOLThis was SUPPOSED to be that, but I didn't realize that S got off work at 3 instead of the usual 4 on Sunday and I didn't get a chance to make that I planned on making. How more vague can I be?
The concept was going to be something like those Denver omelet cups, but I need more time to work through the logistics of this concept.
Why, yes! My idea book *IS* overflowing! Thank you for asking! Time to do them all? Oh...HELL no! LOL
Small victories. This week was about small victories...and well finding mass errors that others have made that overstated our funding by about 2mil. *sigh*
ANYWAY, the victory I celebrated this week was the close of 8 accounts for my red-headed step-child in Bogota. Now there are only 4 reports to be done every quarter instead of 12. This with the close of the OLDEST account for Bogota is a TRUE accomplishment for me. I have had a little help, but for the most part, this is all mine to celebrate. I initiated the process that allowed us to do this. I
This, my fellow tax payers, returned approximately $1.5m back into circulation that State can use elsewhere instead of taking new money from Congress. Thank you! Thank you! Roses? Oh why you're too kind! Thank you! *snort*
This is what makes putting up with all the incompetencies worthwhile. This is TRULY mine! *I* have actually made a difference. My job, or at least part of it, DOES matter in the large scale of the economy, this great nation and the world for that matter.
Okay. Enough bragging. On to food.
This might be revisited OR I may just make something else that's similar. Not sure yet. I'll keep ya posted!
Preheat oven to 400. Place margarine in the bottom of a 9 x 12 casserole dish and place in oven. Heat until margarine is melted. Combine 2 1/2 cups hash browns with egg whites and garlic salt. Sprinkle 2 1/2 cups of hash browns in the bottom of the casserole dish and bake at 400 for 10 to 15 minutes, or until hash browns begin to brown.
Heat a large skillet coated with cooking spray over medium high heat. Add ground beef and cook until brown. Add 2 teaspoons garlic salt and soup. Cook until the soup is heated and bubbly.
Remove casserole dish from oven.
Spread the meat mixture over the hash browns. Top with canned vegetables and remaining hash browns.
Bake at 400 for 20 to 25 minutes or until browned and bubbly.
Yeah yeah yeah. I know. Y'all are only here for the giveaway! HERE IT IS! The July Sponsor Spotlight giveaway from
Hello readers! Welcome to the July 2013 edition of the GROUP Sponsor Giveaway. I'm so happy to introduce you to my great bloggy buds; Dara from Not in Jersey and Lanaya from Raising Reagan.
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Who INSPIRES you while blogging?
Dara: My Kids
Lanaya: Reagan is my world. She gives me so much inspiration for my blog {it is all about her after all} But I also get inspiration from my life as a fitness buff and the people I come in contact with at the gym! They keep me sane from all the parental craziness!
What is your favorite sport? Thing to eat?
Dara: I'm not that into sports. I like to watch gymnastics. I like to walk, jog and hike. My favorite thing to eat is pasta even though I know it's bad for me!
Lanaya: My favorite sport to watch is Football. I am a die hard 49ers fan! I could eat tacos every day of the week!
Swappers with the mostest:
We all got together and have $30.00 for you! If you win, you can choose between a Target Gift Card, Amazon Credit OR PayPal Cash!
Hash Brown Cottage Pie
Recipe by A Kitchen Hoor (@flowerfroggirl)
Ingredients
- 3 cups frozen hash browns, thawed
- 2 whole egg whites
- 2 teaspoons garlic salt
- 1 pound low fat ground beef (90/10)
- 18.7 ounces canned tomato soup with basil (Campbell's Harvest Tomato and Basil)
- 2 teaspoons garlic salt
- 28 ounces canned mixed vegetables
- 1 tablespoon margarine
- Preheat oven to 400. Place margarine in the bottom of a 9 x 12 casserole dish and place in oven. Heat until margarine is melted.
- Combine 2 1/2 cups hash browns with egg whites and garlic salt.
- Sprinkle 2 1/2 cups of hash browns in the bottom of the casserole dish and bake at 400 for 10 to 15 minutes, or until hash browns begin to brown.
- Heat a large skillet coated with cooking spray over medium high heat. Add ground beef and cook until brown. Add 2 teaspoons garlic salt and soup. Cook until the soup is heated and bubbly.
- Remove casserole dish from oven. Spread the meat mixture over the hash browns. Top with canned vegetables and remaining hash browns.
- Bake at 400 for 20 to 25 minutes or until browned and bubbly.
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