Category: BRUNCH

HASH BROWN HAM & CHEESE QUICHE – fall rerun

I found this recipe in an old Taste of Home magazine that I bought at a library book sale 3 years ago – best book sale I’ve been too in a long, long time. I spent $9.80 at the sale and then calculated the retail prices of all the books and magazines plus tax ($309.73) and found I saved $299.93 when all was said and done!

I did make a few changes to the original recipe which are indicated in green and the items I removed are in red. I have to tell you this was one of the easiest brunch items I’ve ever made. Crisp and tasty too!





HASH BROWN HAM & CHEESE QUICHE
3 cups frozen shredded hash brown potatoes, thawed
4 tablespoons butter, divided 1 + 3 tablespoons
1 cup shredded jack cheese
1 cup shredded swiss cheese
+1 large bunch green onions, sliced
+6 button mushrooms, sliced
1 cup cooked ham, diced
2 eggs
1/2 cup heavy whipping cream
1/4 teaspoon sea salt
1/4 teaspoon white pepper
-1/4 teaspoon seasoned salt
PURE

  • Thaw hash browns between paper towels to absorb excess moisture.
  • Pre-heat oven to 425 degrees.
  • Spray 9 inch pie plate* with PURE.
  • Press hash browns into the bottom and along the sides of the pie plate.
  • Melt 3 tablespoons of butter and drizzle it all over the hash browns.
  • Bake uncovered for 20-25 minutes until edges are browned.
  • While these are browning, melt remaining tablespoon of butter in a small skillet and saute’ green onions and mushrooms.
  • Reduce heat to 350 degrees.
  • Combine the cheese and ham chunks. Layer over potatoes.
  • In a small bowl whisk together the whipping cream, eggs, salt and pepper.
  • Pour over the ham layer.
  • Bake uncovered 20-25 minutes or until set in the center.
  • Let stand 10 minutes before cutting.

*next time I will use an 8×8 baking dish for ease of serving.

POTATO FRITTATA

POTATO FRITTATA
1 pound Yukon golds, scrubbed and thinly sliced
2 large carrots, thinly sliced
1/2 cup green onions, thinly sliced
2 tablespoons butter
1 tablespoons olive oil
6 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon white pepper
1 clove garlic, minced
3/4 cup grated cheese
1/2 cup halved cherry tomatoes
1 cup snap peas

  • Preheat oven to 375°.
  • Melt butter and olive oil in skillet over medium-high heat.
  • Add garlic and green onions, sauteing until fragrant.
  • Add potatoes and carrots in batches cooking until tender and slightly browned.
  • Drain on papertowels.
  • Layer potatoes and carrots in 9×9 baking dish sprayed with PAM.
  • Whisk together the eggs with the salt and pepper until beaten into a smooth consistency.  Pour over potatoes.
  • Bake uncovered 18-20 minutes or until frittata is dry on top.
  • Add cheese and bake until melted, 2-3 minutes more.
  • Serve with tomatoes and snap peas.

POP TART BISCUITS

Pop tartsPASTRY

2 cups flour

1 tablespoon sugar
1 teaspoon sea salt
2 sticks unsalted butter, cold and cubed
1 egg + 1 egg beaten for brushing
2 tablespoons milk

  • Whisk together the flour, sugar and salt.
  • Work in the cold cubes of butter with your fingers until the dough is the size of peas and holds together when you squeeze it.
  • Whisk together the egg and milk until well blended.
  • Add to dough.
  • Mix together until everything is evenly moistened.
  • Knead on a floured surface until dough comes together evenly.

FILLING
1/2 cup brown sugar
1 1/2 teaspoon cinnamon
4 teaspoons flour
2 tablespoons butter, melted
cinnamon sugar

Whisk together the brown sugar, cinnamon and flour. Set aside.

  • Divide the dough in half.*
  • Roll out first half of dough.
  • You can either cut it into rectangles or use a biscuit cutter for uniform size.
  • Place each piece on a parchment paper lined cookie sheet.
  • Brush each piece with beaten egg.
  • Add 1 tablespoon of filling in the center of each piece.
  • Roll out second ball of dough and cut “tops” for each tart.
  • Crimp the edges of each tart.
  • Prick the tops of each tart with a fork to allow steam to escape.
  • Refrigerate the pan for 30 minutes.
  • Preheat oven to 350 degrees.
  • Remove the pan from the oven.
  • Brush tops with melted butter.
  • Sprinkle with cinnamon sugar.
  • Bake 25-30 minutes, until lightly browned.
  • Cool before serving.

*Dough can be wrapped in plastic and refrigerated for a few days. If you do refrigerate it, bring it to room temperature before rolling out.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

Weekend Cooking Creations is hosted by Jennifer.

weekendkitchencreations

ROLLS OF SHARON aka CINNAMON RAISIN ROLLS

ROLLS OF SHARON aka CINNAMON RAISIN BUNS

ROLLS

2 packages Fleischman’s Rapid Rise Yeast

1/2 cup + 2 teaspoons sugar

1/2 cup WARM water

1 cup scalded milk (2 minutes in the microwave)

1/2 cup Crisco stick

5 cups flour, divided

2 large eggs, well beaten

1 teaspoon salt

  • In a small bowl combine the warm water, 2 teaspoons of sugar and both packages of yeast until well blended. Set aside.
  • In a mixing bowl combine the scalded milk, Crisco stick, 1/2 cup sugar and salt. Blend well.
  • Add yeast mixture and blend well.
  • Add the well beaten eggs and half the flour. Mix until well blended.
  • Add the remaining flour (a little more if too sticky) and mix well until dough leaves the sides of the bowl and is elastic.
  • With vegetable oil, wipe the inside of another bowl.
  • Place dough in bowl and turn once.
  • Cover with wax paper and a towel.
  • Let rest in a warm place until double in size.
  • Punch down and divide into 2 balls.
  • Put one on the pastry board and one back in the bowl.
  • Let rest 10 minutes.
  • While resting prepare the filling ingredients.
  • Roll the dough to 1/8 inch thickness in a rectangle about 18×24 inches.
  • Spread half the melted butter over the dough and sprinkle with half the cinnamon sugar.
  • Spread half the raisins over that.
  • Roll tightly jelly roll style and cut into 18 rolls.
  • Place rolls in greased pans 1/4 to 1/2 inches apart.
  • Cover with wax paper and a towel.
  • Let rise again until double in size.
  • Bake 15-20 minutes at 350 degrees.
  • While baking prepare the icing.
  • When rolls come out the oven, put globs of icing on each one. Return to the oven for a minute or two to melt icing all over the rolls.

FILLING

1 stick melted butter

1 cup sugar

2 tablespoons cinnamon

1 cup golden raisins

  • Whisk together the sugar and cinnamon until well blended.

ICING

1 stick butter, softened

3 3/4 cups powdered sugar

1 tablespoon powdered vanilla

4-6 tablespoons milk

  • Mix all together until smooth.

When re-heating rolls, put a pad of butter on top of roll before microwaving.

These freeze really well.

BREAKFAST CASSEROLE

This one is for my brother-in-law, Terry, the family short order cook.  He knew I cooked all healthy and was prepared to hate this recipe.  But instead everyone loved it and it disappeared fast!

BREAKFAST CASSEROLE
3 pounds sausage *
6+ slices Wonder bread**
7 eggs
2 cups milk
1 can cream of mushroom soup ***
2 cups shredded cheddar cheese

  1. Preheat oven to 350 degrees.
  2. Layer the meat in the bottom of the pan evenly.
  3. Lay bread evenly over the meat.
  4. Whisk together the milk, eggs and soup until well blended.
  5. Pour over bread.
  6. Top with cheese.
  7. Bake for 1 hour.
  8. Let set 5 minutes before cutting.
  • *I like a ham (ham steak) and sausage mix – if using only ham spray pan with PAM first
  • **I have also used sourdough and gluten free though gluten free just doesn’t taste right to me
  • *** I use cream soup substitute

CHICKEN POT PIE POCKETS

CHICKEN POT PIE POCKETS
1/4 cup corn kernels
1 tablespoon butter
3 green onions, chopped
1 clove garlic, minded
2 tablespoons chopped green chiles
1 cup shredded rotisserie chicken
1/2 cup shredded cheddar cheese
2 tablespoons chopped thyme
salt and pepper
1/2 cup chicken gravy
1 teaspoon lime juice
1/2 teaspoon thyme
1 sheet frozen puff pastry, thawed, but cold
1 egg, slightly beaten

  • Preheat oven to 400˚.
  • In a skillet, melt butter over medium-high heat, add corn, green onions, garlic and green chiles.
  • Add chicken, lime juice and seasonings until well combined and heated through.
  • Remove from heat.
  • On a lightly floured surface, unfold pastry dough and cut into 4 squares.
  • Divide mixture evenly among centers of pastry squares.
  • Pull the 4 corners together in the center.
  • Place on a foil lined baking sheet.
  • Lightly brush edges with egg.
  • Bake 15 minutes or until golden brown.

BLTE BAKE

BLTE BAKE
mayonnaise
4-6 slices extra sour sourdough bread, toasted
4 slices white American cheese
12 strips bacon, cooked and crumbled
4-6 eggs, fried over medium
1 medium tomato, chopped**
2 tablespoon butter
2 tablespoon flour
salt and pepper
1 cup milk
1/2 cup grated cheddar cheese
4 green onions, thinly sliced
**I used sliced here, but it is much better with chopped.
  • Spread each piece of toast with mayonnaise.
  • Cut each piece into small chunks.
  • Arrange toast, mayonnaise side up in a buttered 9×9 baking dish.
  • Top with American cheese slices.
  • Top with crumbled bacon pieces.
  • Fry eggs in bacon grease and place on top of bacon pieces.
  • Top with tomato chunks.
  • Preheat oven to 325˚.
  • In a small saucepan, melt butter.
  • Add flour, salt and pepper whisk until smooth.
  • Gradually add milk.  Bring to a boil, cook, stirring constantly until smooth and thick.
  • Pour over tomato chunks.
  • Sprinkle with cheddar cheese and onions.
  • Bake uncovered for 10 minutes.

BANANA BREAD PANCAKES & CREAM CHEESE SYRUP

Banana Bread Pancakes
Yields about 1 dozen
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda

1 teaspoon vanilla

1/4 teaspoon salt
1 cup whole milk
1/4 cup + 2 tablespoons buttermilk
1 cup mashed well, overripe bananas (about 2 bananas)
1/4 cup sour cream
1 egg
2 tablespoons butter, melted
banana slices, for garnish (optional) – hubs ate these, sorry they’re not in the picture
chopped walnuts or pecans, for garnish (optional)
  • Preheat a non-stick griddle.
  • In a mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt, set aside.
  • In a separate mixing bowl whisk together buttermilk, milk, mashed bananas, sour cream, egg, vanilla and melted butter.
  • Add dry ingredients to milk mixture and whisk just until combine.
  • Pour about 1/4 cup mixture onto buttered preheated griddle and using the measuring cup slightly spread the batter outward keeping a circular form (this helps them to be more even so you don’t get the fat center and thin sides).
  • Cook until bubbles begin to appear on the surface and bottom is golden, then flip pancake and cook opposite side until golden.
  • Serve immediately with Cinnamon Cream Cheese Syrup and garnish with optional banana slices and chopped nuts.
Cream Cheese Syrup
1/4 cup butter
3/4 cup granulated sugar
1/3 cup buttermilk
4 oz cream cheese
1/2 teaspoon baking soda
1 teaspoon vanilla extract
  • Melt butter in a large saucepan over medium low heat.
  • Stir in sugar, cinnamon, buttermilk and cream cheese.
  • Cook mixture, whisking constantly until cream cheese has melted.
  • Stir in baking soda and whisk for about 10 seconds until very frothy.
  • Remove from heat and stir in vanilla.
  • Serve warm.
  • Store in refrigerator up to 1 week.

Roasted Almond and Maple Butter, soooo good!

I love maple, real maple syrup is delicious.

OK I also like maple flavored pancake syrup, but with the sugar, it does not agree with me. Before it is proper time to eat the next meal, my blood sugar has already plummeted.

On Mother’s Day in addition to a day of labor in my yard, I was served a delicious dinner that included real maple in many of the dishes. The chicken breast were marinaded in a maple and spice bath, and there was a maple and cream bread pudding for dessert. Good stuff!

If that was not enough, I also received a jar of this delicious almond butter.

(I should probably remove that little sticky note…)

Maple Almond Butter
made by the lovely Jess, and here is the note she sent me by email…..

** I switched out the oil for coconut oil, and I have to say, it took a lot more than two teaspoons to get it to that creamy consistency.. the first batch I did, I used oil that I had around the house and it still took much more than two teaspoons..** also, I added a bit more maple syrup in to the food processor when I was blending it, I wanted a stronger maple flavor.

Maple Almond Butter
1 1/2 cups of raw almonds
3 tablespoons maple syrup update: more for blending
pinch of sea salt
1-2 teaspoons walnut oil (or any other complimentary/neutral oil) update: start with 1 T coconut oil

Spread the almonds on a rimmed cookie sheet, preferably with a baking mat or sheet of parchment underneath them. Drizzle the maple syrup over the almonds and toss the nuts with your fingers so that they get evenly coated. Roast them at 325 degrees for 20 minutes, tossing at least once during the cooking process.

When the nuts are fully roasted, remove the pan from the oven and let cool for at least 10-15 minutes.
Pour the nuts into the food processor and pulse to begin breaking them up. Add a drizzle of your oil and run the processor 30-45 seconds. Remove the lid and scrape down the sides. Continue with this process/scrape/drizzle procedure until your nuts have broken down in butter. You may not need all the oil, it just depends on the moisture content of the almonds.

 Yes, we have been enjoying this almond butter, look at all those crumbs!

This is so good! 

As always, thank you for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

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