Crockpot Breakfast Casserole

1 26 oz frozen hashbrowns
12 eggs
1 c milk
1 T ground mustard
1 16 oz roll ground sausage
Salt & Pepper
16 oz bag shredded cheddar cheese

1.  Spray crockpot with pam.  Evenly spread hashbrowns on the bottom.
2.  Whip eggs slowly with a whisk.  Add milk.
3.  Blend in dry mustard.
4.  Add plenty of salt and pepper. Set aside.
5.  Brown sausage.  Add on top of hashbrowns.
6.  Add  cheese and stir the mixture well.
7.  Pour the egg mixture over everything and mix with a wooden spoon.  Spread everything out evenly.
8. Turn the crockpot on low for 6-8 hours.

Chicken Tacos

1 pound boneless, skinless chicken breasts, cut into 1/2" strips
1 package Taco chicken seasoning (I used McCormick)
1/2 C. water
12 taco shells or 6" flour tortillas

Cook chicken strips until done and no longer pink. Stir in seasoning mix and water. Bring to boil, reduce heat and simmer 5-7 minutes or until most of the liquid is absorbed, stirring occasionally. Spoon meat into taco shells or tortillas and garnish with your favorite toppings (shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa or guacamole).

Makes 6 2-taco servings.

Label: Thaw chicken, heat chicken in skillet (add a little water if needed) and enjoy your tacos!

Pulled Pork Sandwiches

1 Pork Picnic Roast
Liquid Smoke
Sea Salt

Cover roast in liquid smoke and salt, wrap in plastic wrap, and then wrap in aluminum foil.  Put roast in pan and into a 250 degree oven for 12 to 18 hours.  When done, shred pork.

Serving day, defrost pork, heat in microwave, add BBQ sauce if desired, and serve on roll.