Baked Creamy Potato Casserole

Source: Sally D., modified

My family's favorite traditional Christmas dinner casserole!

• 4 cups cubed, cooked potatoes
• 1/2 cup chopped onion
• 2 T. green pepper
• 2 T. red sweet pepper
• 4 T. butter
• 1/4 cup flour
• 2 cup milk
• 1 t. salt
• 1 t. garlic powder
• 1/4 t. black pepper
• 3/4 cup shredded cheddar cheese
• 6 slices turkey bacon, cooked and chopped (save half for topping)

Peel, cube, and cook potatoes. Fry onion and peppers in butter for about 5 minutes. Stir in flour. Add milk gradually and stir until thickened. Add salt, pepper, and cheese; stir until thick. Add chopped bacon. Pour into a casserole dish. Top with more cheese, remainder of bacon, and sprinkle with paprika powder. Bake at 350 degrees F for approximately 30-40 minutes or until bubbly.

Yield: 4 servings

Potato Pancakes

Source: Home-cooking In Montana

• 2 cups diced raw potatoes
• 1/2 cup chopped onion
• 2 cloves garlic, crushed
• 2 eggs
• 2-3 T. flour
• 1/2 t. baking powder
• 1/4 t. salt
• 1/8 t. pepper

Peel and dice potatoes. Cut onion and peel garlic. Place potatoes, garlic and onion in food processor and puree until smooth. Add flour, salt, pepper, and eggs. Add any additional seasonings of your choice (chives/parsley/garlic powder). Blend until all ingredients are thoroughly mixed.

Pouring 2-3 tablespoons of batter per pancake (about the size of the palm of your hand), fry in oil over medium/low heat. (I actually didn't use oil/butter, but fried them in a non-stick pan and they turned out great!) Turn them over and continue cooking until golden brown.

Top with butter and your choice of topping---cream cheese/smoked salmon/bacon/lunch meat/chives/onions/cucumber. I prefer applesauce, but my husband likes them with maple syrup, like regular pancakes.

Egg-Stuffed Baked Potato & Potato Puffs

Source: Home-cooking In Montana

You will feel like royalty eating this elegant and delicious variation of a baked potato. Perfect as a sidedish with dinner or served as brunch. Absolutely mouth-watering!

• 2 baked potatoes
• 2 eggs
• turkey bacon/turkey lunch meat, cooked and diced
• shredded Cheddar cheese
• salt/ground black pepper/garlic powder
  
• cilantro/parsley/chives
• butter/cream

Directions:
Use a knife to carefully cut off the top third of the baked potato. With a spoon, hollow out the middle of the potato. (Save the "insides.") Take out as much of the inside potato as you like. You do want to have enough room to be able to place the egg, cheese, meat, etc. Place some butter/cream in the middle of each potato bowl. Season with some salt and pepper. Add a small amount of meat/cheese or whatever filling you like, making sure you leave enough room for the egg. Then gently break an egg into each bowl, careful not to break the yolk. Top with some more meat, cheese, and then season with salt/pepper/garlic powder.
Bake at 350 degrees F for 25-30 minutes, or until the egg whites are set. Sprinkle with fresh cilantro/parsley/chives. Serve immediately.






What to do with leftover potato pulp?

Make some Potato Puffs!

Add an egg to the leftover potato pulp (from 2 baked potatoes), meat, cheese, chives/parsley, salt and pepper....Mix thoroughly. Place in buttered mini muffin tins. Sprinkle with extra cheese and chives/parsely. Bake at 350 until nicely puffed.

Nutty Apple Crisp

Source: Hannah M.

Delicious for breakfast with a hot cup of coffee or served as dessert!

• 4-5 apples, thinly sliced
• 1 T. lemon juice
• 1 t. vanilla extract
• 1/2 cup apple juice
• 1/4 cup raisins

Topping:

• 1/2 cup whole wheat flour
• 1 cup rolled oats
• 2 T. ground flaxseed
• 1 t. cinnamon
• 1/4 t. ground nutmeg
• pinch of cloves
• pinch of salt
• 1/2 cup butter, melted
• 2 T. Agave syrup
• 3/4 cup chopped walnuts

Preheat oven to 400 degrees F.
Slice apples to a thin cut in food processor.
In a bowl, mix lemon juice, vanilla, and apple juice; toss in sliced apples. Stir well, and lay evenly in a shallow baking dish.
In a large bowl, combine flour, oats, flaxseed, cinnamon, nutmeg, cloves and salt; blend thoroughly.
Melt butter and add Agave syrup. Combine with flour mixture and stir until it resembles coarse crumbs. Mix in walnuts and crumble over apples.
Bake for 20-25 minutes, or until top is golden brown. Serve warm or at room temperature.

Applesauce ’n Cream Oatmeal

Source: Recipe by Hannah

This recipe is one of my favorites. I usually make a single bowl; here are the approximate measurements.

• 1/3 c. oats
• 2/3 c. water or milk
• Dash of cinnamon
• 3 drops vanilla flavoring
• Cook in microwave for 2 minutes
• Melt small spoonful of butter in warm oatmeal
• Add 1/3-½ c. applesauce
• 2-3 T. cream

Hannah’s Potato Hash

Source: Recipe by Hannah

• Olive oil
• 1 bag frozen grated potatoes
• 1 pkg. smoked turkey lunchmeat
• 5-6 eggs
• 5-6 small tomatoes, diced
• Grated cheese
• Chives
• Garlic powder
• Salt

Let olive oil get hot in big frying pan. Add frozen potatoes and fry until golden brown. Add smoked turkey and fry. Pour egg mixture over potatoes. Once egg is cooked, toss diced tomatoes evenly over the potatoes. Reduce heat. Sprinkle cheese evenly over top and cover until melted. Sprinkle parsley, garlic powder, and salt over top and serve with toast or muffins.

Buttermilk Applesauce Pancakes

Source: Coby M., modified

Serve with butter, applesauce, cinnamon, and maple syrup.

• 1 C. applesauce
• 2 eggs
• 1/2 t. vanilla flavoring
• 1 C. buttermilk
• 1 t. cinnamon
• 2 C. flour
• Dash salt
• Dash nutmeg
• 2 T. baking powder

Combine dry ingredients. Add wet ingredients and stir until mixed well. Use ¼ cup scoop for batter and fry on buttered griddle.

Crunchy Almond Granola

• 5 C. old-fashioned rolled oats
• 2 C. wheat germ
• ½ C. slivered almonds
• 1 t. cinnamon
• 1 C. raisins
• 1/3 C. coconut
• ½ C. honey
• ½ C. oil

Mix well and spread out evenly in large baking dish. Bake at 300 degrees F for 50 minutes, stirring every 15 minutes.

Sausage and Egg Bake

• ½ C. loose sausage
• 6 eggs
• 2 C. milk
• 1 C. grated cheese
• 1 t. mustard
• ½ t. salt
• 6 slices bread

Instructions: Grease 9 x 13-inch pan. Lay 6 slices of bread in pan. Cook sausage and drain well. Put sausage on top of bread. Add cheese. Pour egg mixture (eggs, milk, salt, and mustard) over cheese. Let set in fridge overnight. Bake at 350 degrees F for 45 minutes. Looks like custard when done.

Breakfast Sausage Balls

Source: Little House Cookbook

• 1 pound ground pork
• Oregano, sage, nutmeg, cinnamon (2 pinches each)
• 1 teaspoon salt
• 15 grinds of black pepper
• 1 apple
• 1 garlic clove

Instructions: Place ground pork in bowl. Sprinkle with spices, salt, and pepper. Peel the apple and grate, using the largest holes on the grater. Peel garlic clove and put through garlic press. Add apple and garlic to the mixture. Divide into 16 mini balls.
Put sausage balls into unheated frying pan. Cook them over medium heat. Shake the pan occasionally so that they brown evenly. Cook for about 10 minutes, or until centers are no longer pink and balls are cooked all the way through.

Brunch Florentine

Source: The New Creative Crock Pot Cookbook

Crock pot (3-½ quart) recipe

Serve with muffins and fresh fruit.

• 1-1/2 C. cheddar cheese, grated
• 1-9 oz. pkg frozen spinach, thawed and
• drained
• 1 C. white bread, cubed
• ½ C. onions
• 6 eggs
• 1-½ C. milk
• ½ C. heavy cream
• 1 t. salt
• Dash of pepper
• 1 t. garlic powder

Instructions: Lightly grease crock pot. Layer half of the cheese, spinach, bread, and onions. In medium bowl whisk eggs, milk, heavy cream, and seasonings. Pour egg mixture over layered ingredients. Do NOT mix! Sprinkle the remaining cheese over it. Cover. Cook on HIGH for 2-1/2 hours.

Yield: 4-6 servings

Whole Wheat Pancakes

• 2 eggs, separated
• 2 C. milk
• 3 T. oil
• 1-½ C. whole wheat flour
• 2-¼ t. baking powder
  

Instructions: Beat eggs whites until standing in peaks. Set aside. Combine yolks, milk, and oil in mixing bowl and blend. Combine dry ingredients and sift into liquid. Fold egg whites gently into batter.

Seneca Griddle Cakes

Source: Applehood & Motherpie cookbook

• 1 C. yellow cornmeal
• 1 C. flour
• ½ t. salt
• 1 t. baking powder
• ½ t. baking soda
• 2 eggs, beaten
• 2 T. melted butter
• 2 C. buttermilk

Instructions: Sift dry ingredients together. Combine wet ingredients with dry ingredients. Cook pancakes immediately, in butter or oil, to a rich brown color. Serve with maple syrup and butter.

Yield: 12-16 medium pancakes