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Monday, December 24, 2012

Christmas Breakfast Bake

Here is another quick and simple breakfast casserole recipe, much like Farmer's Breakfast Casserole.  It is perfect for a relaxing Christmas brunch, or anytime you need a breakfast casserole for guests.  We received this recipe from a friend at our church, and anytime she makes it for church conferences it is a huge hit!


1 pkg. (about 2 lbs) Potatoes O'Brien - the chunk kind
2 cups ham, bacon, or sausage, browned
1 cup grated cheese
1 dozen eggs
1 cup milk (you can also use cream to make it creamier)
1/2 tsp. salt and pepper


Mix together eggs and milk.
Add hash browns, cheese, and browned meat.
Pour into a buttered 9x13 pan.
Top with 1/4 cup more grated cheese and sprinkle with parsley flakes if desired.
Bake at 350 degrees for 30 minutes (could take up to 45 minutes if potatoes are slightly frozen).

Happy munching!

Friday, December 14, 2012

Hot Pizza Dip

This being an absolute favorite in our family and church, we thought we would share this beautiful Christmas appetizer that is sure to be a favorite in your house.


8 ounces cream cheese, softened
teaspoons italian seasoning
1/4 teaspoon garlic powder
8 ounces mozzarella cheese, shredded
1/3 cup grated or shredded parmesean cheese
1/2 cup pizza sauce
1/2 cup of chopped scallions (green onions)


Combine cream cheese and seasonings.  Spread in the bottom of a 9 inch pie plate. 
(We used a round cake pan). 
Combine cheeses and sprinkle half over the cream cheese layer. Spread sauce over that. Sprinkle remaining cheese on top as well as scallions. 
Bake 350 for 15 minutes. 
Serve warm with breadsticks, preztel rolls,  tortilla chips, or french bread. 

Happy Munching!

Saturday, December 8, 2012

Farmer's Breakfast Casserole

For as long as we can remember, we have had this scrumptious breakfast casserole for Christmas morning breakfast. To us, Christmas wouldn't be the same without it. We hope you enjoy it as much as our family has.


3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack Cheese with Jalapeno peppers
or shredded cheese.(3oz.)
1 1/2  cups diced fully cooked ham or Canadian bacon
1/4 cup sliced green onion
5 beaten eggs or 1 1/4 cups frozen egg product
1 - 12 ounce can evaporated milk or evaporated skim milk (1 1/2 cup)
1/4 teaspoon pepper
1/8 teaspoon salt


Grease a 2 quart square baking dish.  Arrange potatoes evenly in
the bottom of the dish. 

Sprinkle salt over the potatoes here because potatoes will
 taste very bland without salting.  
Sprinkle with cheese, ham, and green onion.
In a medium mixing bowl combine eggs, milk, and pepper. Pour
egg mixture over potato mixture in dish. (The dish may be covered
and refrigerated at this point for several hours or overnight)
Bake, uncovered, in a 350 degree oven for 45-50  minutes
(or 60-65 minutes if made ahead and chilled) or till center
appears set.

 Let stand 5 minutes before serving
Makes 6 servings.

Happy Munching!

Wednesday, December 5, 2012

Peppermint Bark

Enjoy these classic christmas treats that both easy and fun to make.


6 ounces semi sweet chocolate, coarsely chopped
2 teaspoons vegetable oil (or any flavorless oil)
FYI- do not use Extra Virgin Olive Oil; this really affects the taste.
6 ounces white chocolate, coarsely chopped
1/3 - 1/2 cup crushed candy canes


Line the bottom and sides of an 8 inch (20 cm) square baking pan with aluminum foil, smoothing out any wrinkles. 
Melt the semi sweet chocolate with 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. 
Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set.  
Then, melt the white chocolate with the remaining 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer. 
Sprinkle the crushed candy canes evenly over the white chocolate. 
Place in the refrigerator for about 30 minutes, or until the chocolate has set.
Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break, or cut (breaking works better), the bark into small irregular pieces. 
Store in an airtight container in the refrigerator for up to two weeks.

Makes about 25 pieces. Preparation time 45 minutes.

Happy Munching!

Tuesday, December 4, 2012

Chewy Gingersnaps

These are the perfect Christmas cookies and are amazingly simple.  We bake at least 4 batches every Christmas to give as gifts, freeze for a special occasion, or just to enjoy with a glass of cold milk.  However you enjoy these, you will find them become a favorite in your holiday baking. Enjoy!


2 cups flour
1 teaspoon cinnamon
1 1/2 teaspoons ginger
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup shortening (or a little less)
1 cup white sugar
1 egg
1/2 cup (real) molasses 


Cream shortening, sugar together then egg. 
Add molasses, stir. 
Sift in dry ingredients (Double spices if you like). 
Mix until well blended. 
Roll into ball and roll in sugar until ball is completely coated in sugar. 
Bake in 350 F oven for 12-14 minutes. 
Cookies should not flatten in the oven, so flatten with a spatula until they are relatively flat and cracks appear. 
(Bake for 14-16 minutes if you like crunchy gingersnaps)

Happy Munching!

Saturday, December 1, 2012

Cranberry Relish

You do not need to necessarily like cranberries to enjoy this relish. Its got more of an orange/apple flavor than anything, and is perfectly amazing with any Thanksgiving dinner. Enjoy!


    4 apples (medium-red delicious, yellow, grannysmith, and honeycrisp)
    1 Orange (seeds and all)
    12 oz. of whole frozen cranberries
    3/4 cup of sugar
    1/2 cup of nuts (pecans and walnuts best)

    1. Put orange, sliced up into smaller pieces, into a food processor. (Seeds and all)

    Orange should look something like this.

    2. Do the same with all the apples. (Do not include the seeds, core, or stem.) Make sure you puree it until most of the chunks are gone. You want to still have a few small chunks left, though.

    3. Do the same with the cranberries. Make sure they are frozen.

    4. Dump it all in a bowl and add sugar and nuts. Stir completely.

    5. Let sit in refrigerator for at least an hour before serving. It takes awhile for the sugar to soak in completely. Enjoy!

    Happy Munching!