Crockpot ham

Crockpot ham,

Crockpot ham


Ham roast with bone in

1 Tbsp Litehouse garlic

Pinch of pepper

1/2 cup water

1 cup molasses

Put all ingredients in crockpot and top with molasses. Cook on high for 4 hours and low for 4 hours.

Cheese and bacon lasagna

Cheese and bacon lasagna,

Cheese and bacon lasagna

     Submitted by Melissa Whittaker

This was so delicious and filling. Thanks Melissa for sharing!


1 large onion, chopped

3 large fresh mushrooms

3 Tbsp Bertolli Extra Virgin olive oil

1 Tsp Litehouse oregano (I used 1Tbsp)

1 Tbsp Litehouse garlic (I added this)

1 pkg of bacon, chopped

1 lbs of ground beef, cooked

2 cans of pasta sauce

20 basil leaves (I only used 4)

1 Box of lasagna noodles

2 cups of mozerella cheese (I used shredded)

White sauce:Cheese and bacon lasagna,

3 cups of milk

3 Tbsp of butter (I used Becel margarine)

3 Tbsp of flour

1/2 cup of grated parmesan

Pinch of salt

Pinch of pepper

Fry the onions in the oil for about 15 mins until golden. Add the oregano, mushrooms and cooked bacon pieces and fry for 5 mins more, stirring frequently. Add in cooked ground beef, garlic then pasta sauce. Season if you want and bubble uncovered for 5 mins. Remove from the heat and stir in the basil.

Meanwhile, make the white sauce. Pour the milk into a pan and add in the margarine and flour. Whisk continuously over a moderate heat to incorporate the flour, then simmer, stirring until thickened, if you find it isn’t thickening add a little more flour. Season with salt, pepper. I added 1/2 cup of cheese.

Spoon a third of the tomato sauce on the base of a lasagna dish. Top with a third of the lasagna sheets. Then top with a third of the lasagna, repeat. Pour over the white sauce and scatter with basil and serve with a salad and garlic bread.

To freeze, cool completely, then wrap in cling film, then foil. Will store for 3 months. To serve, thaw for 6 hours in a cool place. Unwrap and bake at 375*F for 50-60 mins until thoroughly heated through


Cheese and bacon lasagna,,

Bacon and potato frittata

Bacon and potato frittata,

Bacon and potato frittata


6 eggs

2 Tbsp Litehouse chopped chives

2 Tbsp milk

Pinch of salt

Pinch of pepper

1/2 tsp Litehouse thyme

1/2 onion

2 cups of hashbrowns/shredded potatoes

1 pkg of bacon

1 cup of cheddar cheese

1 Tbsp of ​Bertolli Extra Virgin Olive oil

Cook the bacon and cut into small pieces. Put aside. Beat the eggs with chives, milk, salt, pepper and thyme.  I shredded around 4 potatoes in my food processor instead of using hashbrowns. Heat skillet with olive oil and add onions. Once onions are cooked, add the shredded potatoes. Cook until they start to brown. Add cooked bacon and stir a couple times to reheat bacon. Add egg mixture to skillet and cover over medium heat. Takes 6-8 minutes to set. Lift edges occasionally to allow egg mixture to flow to bottom of skillet. Sprinkle with cheese and continue to cook until cheese melts.