Slow Cooker Breakfast Casserole

2 lbs. frozen shredded hashbrowns
Large pkg. of shredded cheese
1 red pepper, chopped
1 green pepper, chopped
1 medium onion, chopped
ham, bacon or sausage (or all three!), chopped in pieces
12 eggs
1 tsp. salt
1 tsp. pepper
1/2 cup milk

I have been making this for so many years that I don't really have a recipe written down. You can pretty much put whatever you want in this as far as vegetables and meat and such. Depending on the size of your crockpot you will use more or less of the ingredients. It always turns out so yummy!

Spray crockpot with non-stick cooking spray. Chop all meat and vegetables and combine in a bowl. In the crockpot layer some of the hashbrowns, some of the vegetable/meat mixture and some of the cheese. Repeat those layers until your crockpot is full ending with a layer of cheese on the top. In a bowl whisk together the eggs, milk, salt & pepper. Pour this mixture over the top of your layers - it will soak down into the crockpot. Cook on low for about 8 hours or on high for 4. I usually make this at night and let it cook on low until morning.
(Submitted by by Mary Jane Griffith)

"Cinnabon" Style Cinnamon Rolls

ROLLS: 
2 1/2 tsp Active dry yeast
1 C Milk or Water (very warm)
1 Tbsp sugar
4 C Flour
1/2 box instant vanilla pudding (lrg. size)
1 egg
1/2 tsp salt
1/4 C butter or margarine (soft)



All ingredients can he put into bread machine at one time and set machine as directed for sweet roll. If you do not use a bread machine: depending on your yeast you may need to proof it first, before adding other
ingredients. Otherwise, you can also add all ingredients at once, mixing in bowl and kneading for 3 to 5 minutes. Then, roll dough out on lightly floured surface into a lrg. rectangle (approximately 17 x10).

FILLING:
1/2 C butter (softened)
1 C brown sugar
2 tsp. cinnamon
2 tbsp flour

Mix all ingredients together. Spread softened hutter over dough. Sprinkle mixture over top. Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into 1 inch slices and place into greased pan. Let rise until doubled. Bake at 350 for 14 minutes or until lightly golden brown.  Do not over bake.

FROSTING:
4 oz Cream Cheese (softened)
1/2 C butter (softened)
1 1/2 C powdered sugar
1/2 tsp vanilla
1 1/2 tsp milk
Mix the ingredients for the frosting together. Spread frosting on very wann rolls. They are hest when eaten fresh.

TIP: These rolls will also freeze well. Before baking them, place them onto a greased cookie sheet and put them into the freezer until they are each firm. You can then remove them from the sheet and put them into a freezer hag.  When ready to use them, set them again on greased sheet and thaw in refrigerator overnight, covered by plastic wrap, or in a warm place for several hours until doubled in size.

(submitted by J. Eden)