The digital eBook version of this BRAND NEW cookbook on sale this week only!
Click the book cover above, select your eBook reader and download, or click one of the handy links below...
Here's a sample recipe from the cookbook.
Country Skillet Breakfast
Thanks to Jill Ross from Pickerington, Ohio, for sharing this delicious recipe.
6 slices bacon, diced
6 c. frozen diced potatoes
3/4 c. green pepper, chopped
1/2 c. onion, chopped
1 t. salt
1/4 t. pepper
1/2 c. shredded Cheddar cheese
In a large skillet over medium heat, cook bacon until crisp. Drain and set aside, reserving 2 T. drippings. In the same skillet, add potatoes, green pepper, onion, salt and pepper to drippings. Cook and stir for 2 minutes. Cover and cook for about 15 minutes, stirring occasionally, until potatoes are golden and tender. With a spoon, make 6 wells in potato mixture. Crack one egg into each well, taking care not to break the yolks. Cover and cook on low heat for 8 to 10 minutes, until eggs are completely set. Sprinkle with cheese and bacon. Serves 4 to 6.
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