Dinner tonight was compliments of food storage and the crockpots. The larger crockpot cooked barbecued pork chops for us (chops from freezer and sauce from stockpile). The smaller crockpot heated up my frozen mashed potatoes (from the potatoes we put up) and all I had to was dot them with a tiny bit of butter and some shredded cheese and stir just before serving. (The smaller crockpot only has an on/off so I put the potatoes ,that had been thawing all night in frig, in the crockpot about 2 hours before meal time. I opened two cans of string beans and added three chopped new potatoes I had languishing in the potato basket -- let them simmer on the stove when hubby gave me the heads up he was on his way home. (It takes him between 20 and 25 minutes to get home.)
It was a simple meal that went over well. Since the weather was cooler today I was feeling a little guilty about not getting some baking done, but that guilt has been banished. Turns out hubby has a computer specialist coming in tomorrow and he's asked me to bake. Bear in mind the village he works in has no restaurants. (There will also be another guest learning the same program.)
So a breakfast casserole of sorts -- chosen because it can be served both hot and cold.
Ham, bacon, red bell pepper, eggs, 3 cheese blend, Bisquick and milk seasoned with salt and pepper -- all from our on hand food storage. Thank goodness we keep things stocked because I would have hated to have to head to the store to find something.
Second dish he requested was a coffee cake. Since I bought a huge container of sour cream last week (5 lbs) I was more than happy to go with this one. This recipe from King Arthur Flours is the one I went with. I'm glad to say I had everything on hand and the house is smelling really, really good. I will use less topping next time and this time I added a basic glaze.