RECIPES

-I make this ALL the time when we camp or go up to our cabin. It can be made the night before then put on to cook early the next day. SOOOO good!

Lazy Crockpot Breakfast

Serves 6-8 (or 4 hungry bikers)

• 1 dozen eggs

• 1 bag hash browns, slightly thawed

• 3 cups cheddar cheese – shredded

• ½ tsp of pepper

• 1lb ground or link breakfast sausage, (or you can use ham, bacon, etc)

• Optional add-ins: Diced tomatoes, onions, bell pepper, jalapenos, mushrooms, etc.

Coat a large crockpot with a thick layer of cooking spray Beat 12 eggs until well blended.

In a large bowl mix the hash browns, blended eggs, pepper and 2 cups of cheese.

Then pinch off bits of the raw sausage and add it to the bowl (if you use links simply slice them and add them in)

If you are using any add-ins, now is the time to mix them in Mix everything well then pour into the crockpot and sprinkle the last cup of cheese on top

Now the easy part –cover, then SET IT AND FORGET IT for 2-3 hours on high or 3-4 hours on low.

Scoop out and chow down!

Have a recipe that you’d like to share? Write it all down and send with a picture – to ReasonsToRide@gmail.com Put RECIPE in the subject line. If we use it, we’ll send you copies of the magazines and a RTR T-Shirt – so include your address and t-shirt size as well! Thanks!

Corned Beef in Guinness

Serves 6 (or 3 hungry bikers)

• 1 bottle Guinness beer (or other stout beer - or you can use beef stock)

• 1 cup beef stock

• 2 tbsp brown sugar

• 3 1/2 pound uncooked brisket for corned beef, rinsed well and patted dry

• 1 tbsp pickling spice

• 1/2 onion

• 1 head garlic, halved

• 1 head cabbage, sliced

• 4-5 carrots, cut into 3/4-inch chunks

• 1 lb of red potatoes, cut into 3/4-inch chunks

Preheat oven to 300.

In a large oven safe pot (I use a cast iron dutch oven), stir together the beer, stock, brown sugar, pickling spice, onion and the garlic. Place in the brisket and bring to a simmer but don’t elt it boil – it makes a mess

Once it begins simmering, cover the pot and place in oven to roast for 2-3 hours, flipping meat once during halfway point.

Add in the vegetables and allow to continue cooking covered for another 2-3 hours or until the meat is fork tender

Serve in a bowl with plenty of broth or sliced on a platter with a nice piece of crusty bread

***This can be made in a crock pot too, just add a couple hours cooking time to the meat