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Holiday Breakfast Casserole: Easy, Cheesy Sausage and Potato Bake

How to Make a Christmas Breakfast Casserole
Breakfast is such a special time of the day in our house on holidays and weekends.

Throughout the week, the mornings are rushed. Everyone grabs a bowl of cereal or microwaves themselves some oatmeal. If we’re really lucky, there might be a leftover muffin or two to devour. Weekday breakfasts are hurried, as we’re all getting ready for work and school. 

Weekends, however, are perfect for a hearty breakfast. Something hot and filling, full of protein and maybe some veggies, served to a table full of family dressed in pajamas. It doesn’t get much better than that, does it? 

Of course, just because I like to serve a big breakfast on weekends and holidays, this doesn’t mean that I like to spend my entire morning cooking. No, weekends are my lazy time. 

Cheesy potatoes and spicy sausage make this easy breakfast casserole a family favorite!

Enter this simple sausage and potato breakfast casserole. With a short list of ingredients and minimal prep time, it’s the perfect option for a family breakfast. 

I keep this extra easy by using a well seasoned sausage. My family loves the “hot” breakfast sausage, but mild will work as well. You might consider trying the maple sausage as well, for a sweet and salty twist to this recipe. 

I also keep the prep work to a minimum by starting with a bag of frozen hash browns mixed with peppers and onions. Most brands call these potatoes O’Brien and they’re a great way to cut time in the kitchen. No need to chop your own veggies and dirty extra dishes here! 

Everything bakes up hot and bubbly, oozing with cheese and bursting with flavor, in a Good Cook AirPerfect 9×13 Baking Dish. This heavy-gauge nonstick pan is my favorite – it’s so versatile and goes from breakfast casserole to brownies in the blink of an eye. Not that you’ll be needing brownies anytime soon after munching on this filling breakfast! 

This is especially good on Christmas morning. At my house, the kids get lots of candy in their stockings, so serving something hearty and savory like this breakfast casserole is a must to keep them from having too much sugar first thing in the morning.

Cheesy potatoes and spicy sausage make this easy breakfast casserole a family favorite!

Cheesy Sausage & Potato Breakfast Casserole

Preparation 15 Cook Time 40 Serves 8     adjust servings

An easy, cheesy casserole loaded with potatoes, sausage, and eggs.


  • 1 pound spicy breakfast sausage
  • 28 ounce bag frozen hash browns with peppers and onions
  • 1 cup grated colby jack cheese
  • 6 eggs
  • 1/3 cup milk
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/4 cup chopped green onions


Preheat oven to 375 degrees. Brown the sausage, crumbling it as it cooks, over medium heat in a large skillet. Drain the grease and add to a large mixing bowl. Stir in the potatoes and cheese to combine. In a small bowl, whisk together the eggs, milk, salt, and pepper. Pour over the potato mixture and stir to coat. Spray a 9x13 baking dish with non-stick spray. Add potato mixture to the pan and bake, covered, for 25 minutes. Remove cover from pan and continue baking for 15 minutes. Sprinkle with green onions before serving.

Get more delicious recipes from Karly at Buns In My Oven.


The Good Cook Prep Recipes Series celebrates a simple concept—make a big batch of one basic recipe, freeze proportioned serving sizes, and make five more delicious recipes in minutes! All you need is this blog post, a few basic Good Cook tools, a handful of simple ingredients, and you’ll have a whole week of delicious eats to enjoy!

There are a few classic recipes that everyone loves. A basic chicken pot pie filling is one of them. Full of mild, comforting flavors and rich, salted gravy, kids and adults love sitting down to warm, familiar flavors.

The best thing about Chicken Pot Pie filling? It’s a perfect prep recipe! You can make a big batch of it ahead of time, then freeze it for later, having a pre-cooked Chicken & Veggie filling ready for a dozen different dinners that everyone will adore!

Here’s how to do it:
1) Follow the recipe below to make your own big batch of Chicken Pot Pie Filling
2) Allow the mixture to cool completely.
3) Spoon the mixture into quart-sized freezer bags (we suggest spooning 1 cup of filling per serving, and no more than 2 cups per quart-sized freezer bag)
4) Squeeze all of the air out of your freezer bags before sealing.
5) Store the bags of filling flat in your freezer, you can place several on top of each other to save space!
6) Thaw in the microwave, or by placing the filling on a clean paper towel on your countertop, about 2 hours before cooking.
7) Use the filling in lots of recipes! We’ve given you 5 favorites below, just to get you started!
8) Enjoy being awesome! You really are one Good Cook!

How to Prep the Basic Recipe:
Grab the complete recipe here, then scroll down to see a step-by-step photo tutorial of our yummy Chicken Pot Pie recipe.

Start with a large skillet or pot. Melt a bit of butter, then add diced onions, celery, and carrots to your hot skillet. Cook until softened.

Add the chicken to your skillet, then add the remaining ingredients. You’ll stir the ingredients together over medium heat until the gravy mixture begins to thicken.

NOTE: More and more gluten-free eaters are thickening gravies with arrowroot. While arrowroot powder is great for thickening sauces and gravies, it doesn’t hold up well to freezing, so should not be used in this recipe.

Allow the mixture to cool, then store in freezer bags or airtight containers. You can also use the filling right away to make a delicious dinner tonight!

How to Use the Finished Chicken Pot Pie Filling

This one prep recipe makes 5 delicious dinners!

1. SAVORY CHICKEN SHORTCAKES Spoon hot filling between slices of hot, flaky biscuits

2. CHICKEN POT PIE Cook mixture between premade pie crust at 350 degrees for 50-60 minutes

3. CHICKEN HAYSTACKS Serve mixture over rice. Top with chopped pineapple, toasted coconut, chow mein noodles, almonds, and scallions.

4. CHICKS AND MASH Serve hot filling over mashed potatoes.

5. CHEESY CHICKEN SHEPHERDS PIE Spoon filling into a 9×13” pan. Top with mashed potatoes and cheese. Bake at 350 degrees until cheese is melted and bubbly, about 30 minutes. Slice and enjoy!

We’d love to know how you cook with your Green Chili Sauce! Leave us a comment and tell us how you turn this prep recipe into a delicious meal!

Like it, Love It, Want More Of It? Find more Good Cook Prep Recipes.


Good Cook Kitchen Expert and food blogger at Cookistry, Donna Currie has just announced the publication of her first cookbook, Make Ahead Bread, due to be published on November 4, 2014 and is now available for pre-order on Amazon.

We asked Donna to tell us a little bit about the book and share one of her recipes.

Here’s what she said:

So many people wish they had time to bake bread, but it’s hard to fit all that kneading, rising, forming, and baking into a day. Who wants to get up in the wee hours to make cinnamon rolls for breakfast, and who can start baking in the morning to have a fresh loaf for dinner? Not many people, that’s for sure. Even the most dedicated bread bakers are much more likely to bake on the weekend than during the week.

My book, Make Ahead Bread, endeavors to make bread baking more accessible by breaking the bread-making process into several stages. Bakers do most of the work the day before baking, and they can do it in the morning, afternoon, or the evening before they want to bake. The dough does its rising unattended in the refrigerator, and then it is baked when it’s convenient.

Besides making the breadmaking process easier, a long, slow rise gives the bread more flavor, so this is a situation where easier is also better.

This recipe for “Overnight Buns” is one that is similar to recipes that are in my upcoming book, and it’s one of my favorite recipes for buns when I need to feed a crowd.

Overnight Buns

1 1/2 cups water
2 tablespoons honey
1 teaspoon instant yeast
3 cups bread flour
1/2 cup semolina flour
1/4 cup nonfat dry milk
1/4 cup instant mashed potato flakes
1 1/2 teaspoons salt
2 tablespoons room temperature butter
White rice flour, as needed

Combine the water, honey, instant yeast, bread flour, semolina flour, dry milk, and potato flakes in the bowl of your stand mixer fitted with the dough hook. Knead until the dough is smooth and elastic. Add the salt and butter and continue kneading until the salt and butter are completely incorporated and the dough is smooth, shiny, and elastic.

Cover the bowl with plastic wrap and set aside for 45 minutes. Line a half-sheet rimmed baking sheet with parchment paper.

Flour your work surface and turn out the dough. Divide it into 24 equal pieces and roll each piece into a ball. Arrange the balls on the prepared baking pan, sprinkle the tops white rice flour. If you don’t have rice flour, you can use bread flour or all purpose flour.

Cover the pan with plastic wrap and put the pan in the refrigerator.

When you’re ready to bake, take the buns out of the refrigerator and preheat the oven to 350 degrees with a rack in the center position. Let the oven heat for 20 minutes.

Uncover the buns and bake until nicely browned, about 25 minutes.

Let the buns cool on a rack.


Pre-order your copy of Donna’s new book “Make ahead Bread”on Amazon by February 28, 2014 and once you completed your order fill out this form and we’ll send you a free Good Cook loaf pan to help you get your baking done.


If you’re looking for a way to eat healthier and shop smarter in the new year, learning how to stock you freezer and pantry with some of the building block ingredients needed for most recipes is a good place to start. Keeping this in mind, Good Cook is launching a new recipe series this year to help you learn how to make 1 basic recipe that can be stocked, stored, and saved for use in 5 meals or more!

This month’s focus: Beef Stock. Though you can buy a box of premade beef stock in the grocery store, making it on your own in an inexpensive, healthful way to add needed nutrients and tons of flavor to stews, soups, sauces, and gravies.

We’ve created a basic recipe for you (found here) which can be used in our delicious recipe for hearty Vegetable Beef soup. Grab a pot and start cooking.

Need a little more convincing? Here are a few of the benefits to making your own Beef Stock…

1) Budget-friendly. Making an entire pot of stock (more than a dozen servings!) costs as little as $5, and goes a long way!

2) Freezer-friendly. Homemade beef stock can be packaged in plastic, freezer-safe containers for convenience and quick-readiness in all your favorite recipes!

3) Diet-friendly. Homemade beef stock is full of flavor, as well as nutrients from the gelatin and marrow from the beef bones used to make the stock. You’ll get fuller faster, and add a ton of flavor with homemade stock than you will with that thin, storebought broth!

4) Flavor friendly. When making your own beef stock, you can add your favorite wines, oils, herbs, and veggies, varying the flavor to your taste preference!

5) Preservative-free. Storebought stocks can contain preservatives, additives, and MSG. When you make it at home, you know what’s going into your stock, so you can rest assured that you’re cooking up a healthy batch of something you want in your body!

6) It’s Versatile. Homemade beef stock makes a great starter for soups, a delicious base for gravies, and add incredible flavor to pastas and stews, too!

Catch all of our Cooking 101 posts this year! Subscribe to the Good Cook newsletter and get more great tips on how to make more kitchen basics that save you time, money, and help you get healthier!


Serve up turkey dinner leftovers in style! There’s nothing like a personal-sized pot pie to make you feel special at mealtime, and these delicious Turkey Pot Pies are sure to do the trick! Filled with your favorite leftover flavors, this recipe is easy to put together when you’ve got a fridge full of leftovers. Just chop the turkey, add some gravy, and use a refrigerated pie crust to dish up a delicious dinner fast.

If you don’t have frozen mixed veggies, feel free to add green bean casserole leftovers, mashed potatoes, or even cranberry sauce to your pot pie! Simply layer everything in there, top with a bit of cheese (if you please!) and bake according to recipe directions.
Don’t have golden mushroom soup? No worries! Leftover gravy does the trick!

As you can see, this recipe is versatile and delicious! Easy enough to pull together for a quick dinner, warm and comforting enough for winter evenings. Happy Thanksgiving Leftovers!

Mini Turkey Pot Pie Recipe
Serves 4.
2 tablespoons butter
1/2 onion, finely chopped
2 cloves garlic, finely chopped
2 cups turkey, cubed
1 (10 3/4 oz) can Golden Mushroom soup
1 cups frozen mixed veggies
1 tbsp milk
2 refrigerated pie crusts
1 egg, well beaten

Preheat oven to 400 degrees. Spray 4 cups of a large muffin tin with nonstick baking spray. Set aside.

In a large skillet, melt butter over medium-high heat. Add chopped onion and garlic and cook for 1 minute, until softened. Add cubed turkey, mushroom soup, mixed veggies, and milk. Stir together until well mixed, then remove from heat. Set aside.

Slice one of the pie crusts into four quarters. Press one each of the four quarters of pie crust into the prepared muffin tin, molding as needed to completely cover the bottom of the tin. Spoon the turkey mixture evenly into each of the four pie-crust lined muffin cups.

Cut four, 4-inch rounds from the second pie crust. Press each round over the filling in each of the muffin crusts. Use a basting brush to coat the top of each pie crust with beaten egg. Transfer to oven and bake for 25-30 minutes, or until edges of the crust are golden brown. Remove and allow to cool slightly before removing from muffin tin and serving.



Toss that leftover stuffing into a stuffed pepper and serve it for dinner! This delicious recipe offers a fun twist on traditional Stuffed Bell Peppers, by packing them full of a flavorful sausage filling and baking it until deliciously tender and full of cheesy goodness.
Don’t have sausage? Try tossing chopped turkey into the mix and making these peppers with turkey instead of sausage. You can also add mashed potatoes to the bottom of the pepper if you have leftovers.
Feel free to prep these peppers the night before for a quick, easy meal that’s ready for the oven right away!

Stuffed Bell Pepper Recipe
Serves 8
12 ounces Hot Italian sausage
3 cups prepared stuffing (cornbread stuffing preferred)
1 cup frozen corn
4 ounces chopped green chilis
7 ounces extra sharp cheddar, shredded
4 medium peppers (green, red, yellow, and/or orange), halved , cored, and seeded
1 (14 ounce) can tomato sauce
4 tablespoons butter, melted
1 cup water
1 packet dry taco mix
2 tablespoons cilantro, chopped

Preheat oven to 400 degrees. In a large skillet, cook sausage in skillet over medium-high heat. Add stuffing, corn, and green chilis. Remove skillet from heat and stir in cheddar.
Spoon stuffing evenly into the center of each halved pepper. Place stuffed peppers in a large, Good Cook 11″x15″ baking pan.
In a small bowl, whisk together tomato sauce, melted butter, water, and taco mix. Drizzle tomato sauce around the peppers, over the bottom of the baking pan. Bake peppers in preheated oven for 30-40 minutes, or peppers are soft and tender. Remove and cool slightly before serving.

To serve, spoon tomato sauce over peppers. Top with cilantro, if desired.



‘Tis the season of turkey. And, once you get that bird carved and topped with gravy, ’tis the season for serious leftovers. With pounds and pounds of poultry likely leftover from your big holiday dinner, you may need more than a few ideas for how to use them all up!

We called our Good Cook Kitchen eExperts and invited them to share their favorite Thanksgiving leftover recipes. Here you’ll find them all, 101 incredible ways to use leftovers! From pot pies to stacked-up sandwiches, and everything in between. Here are one hundred of the best ways to dish up dinner again and again, without getting stuck in the leftover rut!

21 Wonderful Things to Do with a Pineapple

Let’s celebrate the wondrous pineapple! With hot temps and tropical dreams in our heads, isn’t it time we ditched classic summer eats from the 1950’s (jello salad, anyone?) and starting enjoying the bounty of fresh fruits, right from the isles? Yep! We thought so, too!

With the launch of our improved Good Cook Pineapple Slicer, which makes cutting into a fresh pineapple easier than ever, we’ve pulled together 21 wildly delicious ways to enjoy that pineapple once you’ve sliced it. Grab a fork and dig in, because you’re gonna want to eat everyone of these delicious ideas!

1. Serve it grilled on top of ice cream with a drizzle of caramel syrup for a truly delicious dessert.

2. Make a pie or cupcakes. My favorite recipes are Pineapple Coconut Muffins and Dang Good Pie Recipe. Kassie Buck,

3. Puree pineapple into your favorite margarita mixer. Add a single slice of jalapeno, and enjoy!

4. Grill it! It brings out all of the natural sugars and is delicious! Dolores Brister, Deals From MsDo

5. Puree pineapple, bananas, and vanilla pudding then freeze for easy Fruity Puddin’ Pops.

6. Pineapple is awesome on teriyaki kabobs! Think chicken, sweet onions, bell peppers and pineapple all marinated in teriyaki and grilled on a hot summer day – yum! Chrystal Johnson, Happy Mothering

7. Toss in your favorite curry recipe for a sweet kiss to your Indian dish!

8. I love to use pineapple with old bananas to make a hummingbird cake. Oh so delicious! Erin Slocum, For Him an My Family

9. Add it to homemade sweet and sour chicken for an authentic Chinese Take-Out dish…made at home!

10. I make pineapple salsa…it’s yummy on everything from pork to fish. Nicole Bangerter, Mom Always find out

11. Swirl fresh chopped pineapple with Pina Colada mixer and ice in your blender for a cool, Pina Colada mocktail!

12. Smoothies, baked Pineapple with toasted Coconut, Fruit Salad, Definitely grilled at this time of year..or any time of year LOL! Shari Lynne, Faith Filled Food For Moms

13. Serve it on top of fish tacos to add a bit of tropical flair to your dinner.

14. Many don’t know how to cut a pineapple properly, so I created a post that breaks the steps down and makes it so simple. Shari Lynne, Pineapple-How to Cut One Up and Pick One Out

15. Combined with cake, coconut, and cherries it makes for an excellent dessert! I have a recipe I can share. Jamie Zewe, Cake Mom

16. I love making Pineapple and Mango salsa. Carla Gonzales, Good Cook Kitchen Mama

17. Thread pineapple, onions, and shrimp onto a Good Cook skewer and get your grill on!

18. I have also seen how you can plant the top and it will actually grow into a pineapple! Shari Lynne, Faith Filled Food For Moms

19. Freeze pineapple and toss into smoothies instead of ice for a nice, thick sipper!

20. Hollow out and use for a yummy, cream cheese Pineapple spread. Shari Lynne, Faith Filled Food For Moms

21. Toss pineapple into your favorite Strawberry and Spinach salad for a flavor pairing that is out of this world!


It’s that time of the year again! Time to celebrate the men in our lives with a hearty “Wahoo! It’s Father’s Day!”

Your dad is a simple man. He loves knowing your happy, and he wants to eat food. Well, not just any food. He wants good food. That hearty, manly, stick-to-your ribs stuff. He was saucy, rich, delicious stuff. The sort of stuff his Italian grandmama made over a simmery stove when he was a kid. He wants mounds of corned beef on a big ol’ sandwich, toasted to golden-brown perfection. And maybe he wants a little spice. A bright kick of fresh jalapeno, a smidgen of Sriracha.

Hot Baked Pizza Meatball Subs | View Recipe

We’ve know how it goes. We’ve got dad’s of our own. So, to make your Father’s Day planning extra easy this year, we’ve pulled together all sorts of fabulous tips, tricks, and recipes to get your Daddy the kind of day he deserves. From a few of our favorite products pulled together to create the Good Cook Ultimate Sandwich kit (check out the photos above, it’d be a perfect Father’s Day gift for that dad that likes to cook!) To three all-new recipes for Irish Reubens, Spicy Tuna Bagel Melts, and Meatball Submarines and a slew of tips from your favorite bloggers!

Just scroll on down to discover a few top tips from our Good Cook Kitchen Experts that’ll have you make incredible sandwiches in no time at all. Then, head into the kitchen and start cooking! Show dad how much you love him by cooking him something as unforgettable as he is!

Roasted Red Pepper Reuben | View Recipe
Build a Better Sandwich, Our Top Tips:

1. “Always add fresh lettuce, tomatoes, mayo, and…of course…toasted bread!” Dawn Monroe,

2. ” Make sure you spread out the layers eveny. And always have a good, sharp knife.” Kassie Buck, Coupons and Freebies in TX

3. “Use good quality bread. Preferably from a bakery…or homemade!” Christina DeSandis Hitchcock,

4. “Include a variety of textures, including creamy, crunchy, and chewy.” Melissa Lawler,

5. “Fresh ingredients and fresh bread makes a HUGE difference. I use deli meat and cheese whenever I can because it really does give more flavor.” Rachael Orman,

6. “If you’re packing them overnight or for a trip, but coffee filters between the wet ingredients and bread. They keep it from getting soggy!” Jillian Warner,

7. “This sounds silly, but we save ketchup, mustard, and mayo packs from restaurants. When my husband is taking any type of food to work, I just include the packs he needs so his bread doesn’t get ‘icky’.” Tara Wright Larison,

8. “Everyday we pack sandwiches from lunch at school. On occasion, I take a cookie cutter and press it onto the sandwich, just enough to indent the cutter’s design into the bread. Then, I take an edible marker and outline the design imprint. My kids get pumpkins for Halloween, snowmen for Christmas, starts on testing days, and little notes here and there. I love those edible markers! They keep lunches fun!” Dawn Monroe,

Want get get your own Good Cook Sandwich Kit. Save 25% off with promo code:DADWICH

Article written by Brooke McLay, from Cheeky Kitchen


You love your mama. After all, she fed you, clothed you, and gave you some of your snazzy style. Which is why she deserves something extra-special for Mother’s Day this year.

When it comes to Mother’s Day, it’s so easy to get stuck in a rut. There’s the classic corsage you can pin on her Sunday dress, the card that tells her how much you care. Then, there’s breakfast in bed, where you wake her, offer her a tray of treats, and start her day off right. Sounds a little too traditional for you? Well, of course it does! Because, after all, you’re not just any kid. You’re the kid yo’ mama loves. Which is why we thinks breakfast in bed is a great idea…but it’s gotta be special. Extra special. As special as you. And your mama. So, we’ve gone ahead and turned the usual plate of pancakes into it’s own sweet way to say “I Love You.”

Our recipe for these beautiful Strawberry Banana Pancakes is so easy to whip up. Simply put all the ingredients into a blender, then pour the batter into our Silicone Pancake Molds. You’ll have a plate full of heart-shaped pancakes in no time at all!

But that’s not enough. Because you love yo’ mama a LOT. We get it.
So, we’re gonna show you how to top those pancakes with adorable, heart-shaped strawberries. They’re easy to make and look stunning on a steaming plate of heart-shaped flapjacks.

To make these heart-shaped strawberries,
wash your strawberries, and grab a Good Cook non-stick paring knife.

Pick up one strawberry (you’ll want to make sure it’s got a nice, pointy tip at the bottom), then slice the green leaves from the top of the strawberry by making a rounded “V” cut just under the “root” of the greens.

Slice the strawberry in half, and you’ll have two little heart-shaped strawberries that look just like this!

Finish off your berry patch, top your pancakes, and tell your mama you love her!

Happy Mother’s Day!


Product: Good Cook Touch Chopper

When it comes to kitchen chores, one of my least favorite things to do is prep all of the ingredients before I start cooking. There’s something about pulling everything out of the fridge and pantry, washing it, prepping it, cutting it into the proper sizes, and otherwise attempting to ready all the ingredients that feels so exhausting. Maybe I’m not alone. A recent study (conducted in August 2011, through Living Social by Mandala Research) showed that, on average, American’s eat out 5 times per week. Even in the middle of an economic crisis, we’d rather spend our pennies than take time to cook!

To turn the tides of our dismal (and frankly unhealthy eating habits), isn’t it time we started cooking at home more? Of course it is! And cooking at home doesn’t have to be hard, even when it means staring down a cabinet full of ingredients that have to be chopped, prepped, and readied before being tossed into some seriously good recipes.

Have no fear! Good Cook is here! So many of the Good Cook kitchen products are made to do just that. They turn the task of cooking into a quick, simple step that is easily accomplished with affordable tools, making it faster and easier than ever before to go homemade in minutes!

My favorite, can’t-live-without-it kitchen tool from Good Cook is the Touch Chopper. This single tool makes cutting, chopping, and dicing fruits and veggies an absolute cinch. Check out this recipe for Chinese Chop Salad, which I literally made in minutes with the help of my Touch Chopper. It makes preparing healthy foods easier than ever, and is easy to clean, and super easy to store!

If you’re looking for a single product that will help you turn this year into a year of healthier cooking, a year of quicker cooking, and a year of saving cash because you’re cooking, be sure to nab yourself a Good Cook Touch chopper! I have a feeling you’re just one recipe away from feeling like it’s a kitchen product you can’t live without!