Hashbrown Skillet Omelet and a Giveaway!

Hey all!  Wow fall has snuck up on us, hasn't it!?!  We've had our share of illnesses and we've also been crazy busy but we've also had a lot of fun so far this fall.  I'll post on the fun stuff soon...fall fair and animal judging/auction...fall fair up in Michigan, and lots of fall decorating has gone on! Fall is my favorite season!  Not only is my birthday in the fall, but I love the sights and the smells of fall!  The beautiful falling leaves, the pumpkins, the spice candles, the creamy spiced chai... 

The folks at Gooseberry Patch have invited me to join the giveaways for their Hometown Harvest Cookbook!   Of course I said "Yes!"!  I love me some Gooseberry Patch cookbooks!  The recipes, decorating tips and homegrown feel to it is something that I just LOVE!

Before we get down to the goods of the giveaway I'll share a recipe with ya'll!  Actually my girls are quite the cooks and bakers lately!  My oldest is 14 1/2 and part of her homeschool curriculum is "Home Ec" which entails menu planning, recipe finding, and cooking/baking quite a few goodies! If you've seen my Pinterest boards lately you've seen a lot of yummy recipes that she's found!  My second oldest daughter is 13 and loves to whip up some yummies in the kitchen!  Tonight she made a double batch of the Hashbrown Skillet Omelet (page 20 in the cookbook).  It was pretty tasty!

Hashbrown Skillet Omelet

2 T. oil (we used coconut oil)
3 c. frozen shredded hashbrowns
1/2 lb. bacon, crisply cooked and crumbled
1-1/2 c. shredded Cheddar or Cheddar Jack cheese, divided (we used cheddar...yummy!)
6 eggs, beaten
1/4 c. water
1 T. fresh parsley, chopped ( we used 1 t. dry parsley)
1/2 t. paprika
Garnish: hot pepper sauce, catsup (we skipped the garnishing)

Heat oil in a cast-iron (we used our oven-safe skillet) over medium heat.  Add frozen hashbrowns; cook for about 10 minutes without turning, until golden. Turn carefully; cook other side until golden.  Remove skillet from heat.  Sprinkle hashbrowns with bacon and one cup shredded cheese.  Beat eggs and water; pour over cheese.  Sprinkle with parsley and paprika.  Transfer skillet to oven.  Bake, uncovered, at 350 degrees for about 20 to 25 minutes, until eggs are set in the center.  Remove from oven; sprinkle with remaining cheese and let stand for 5 minutes.  Cut into wedges; garnish as desired.  Serves 6.

Now for the giveaway...

♥ ♥ ♥

GIVEAWAY SCOOP!

One winner will win a copy of Gooseberry Patch's 

Hometown Harvest Cookbook

 Giveaway starts now and ends midnight Tuesday, October 8th (my birthday!) at midnight!

I'll announce the winner Thursday, October 10th!

ENTRIES

EACH ENTRY MUST BE IN A SEPARATE COMMENT, PLEASE
(IN THE COMMENT SECTION OF THE BLOG, NOT FACEBOOK) 

1 Entry -  Leave me a comment in comments of the blog...

tell me your favorite thing about fall

(if you don't like fall then share your favorite season and the thing you like most about it)

BE SURE TO LEAVE YOUR NAME AND EMAIL

1 Entry - Like me on Facebook 

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1 Entry - Post about the giveaway on your blog

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 ♥ ♥ ♥

A new Fall pretty in the shop!

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