Thursday, December 29, 2011

Christmas 2009 Menu/Recipes

[Updated to include 2011 photos]

Hashbrown Casserole
1 bag shredded hasbrowns, thawed
½ small block Velveeta cheese
1 c. sour cream
3 scallions, finely chopped
3 Tbsp butter
1 can cream of chicken soup
Melt Velveeta and butter in microwave in 2 minute intervals until soft. Mix all ingredients together. Put in sprayed pan. Bake at 350 for 40 minutes. Serve.

Christmas Morning Strata
1 lb. sausage
8 eggs
10 slices of bread, cubed
3 c. milk
2 c. shredded Cheddar cheese
2 c. sliced fresh mushrooms
10-oz. pkg. frozen cut asparagus,
thawed and drained
2 Tbsp. butter or margarine, melted
2 Tbsp. all-purpose flour
1 Tbsp. dry mustard
2 tsp. dried basil
1 tsp. salt

Begin the night before Christmas. Crumble sausage into large skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Whisk eggs in a large bowl. Add sausage and remaining ingredients; mix well. Spoon into a greased 13x9 baking dish. Cover; refrigerate 8 hours or overnight. Preheat oven to 350 F. Bake 60-70 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before cutting into squares; serve hot. Makes 10-12 servings.

Christmas Morning French Toast Casserole
1 loaf French bread
6 eggs
3 c. milk
1/3-c sugar
1-2 Tbsp cinnamon
1 Tbsp vanilla extract [Use vanilla butter nut flavoring and a few dashes of nutmeg to taste like Grandmother's pound cake!]

Spray a 13x9-inch pan w/Pam. Tear the bread and place it in the pan. Combine the remaining ingredients together. Pour them over the bread. Bake at 375°F for 45 min. Dust w/powdered sugar. Serve w/syrup.

Fruit Salad
1 lime (juice and some zest)
1 can chopped pineapple
1 can sliced pears
grapes, kiwi, bananas, apples, etc. (seasonal fresh fruit)
poppy seeds

To prepare sauce: Reserve 1/4 c. canned pineapple juice. Add 1 TBSP honey and the juice of ½ lime. Add 1 tsp. poppy seeds and lime zest. Pour over fruit salad.

Crockpot Grits

1 c. grits (not instant or quick grits)
5 c. water
1/2 tsp. salt
1/4 c. butter

Combine all in crock pot; cook on low 6-8 hours. Season/garnish as desired.

(Shown with hasbrown casserole and a side of shredded cheese for the grits.)

(The original recipe can be found HERE.)

Tuesday, December 27, 2011

Crockpot Sweet Potatoes

6-8 medium sweet potatoes
½ tsp salt
1/4 cup butter
20 oz can crushed pineapple, undrained
1/4 cup brown sugar (we were a little more generous)
1 tsp nutmeg
1 tsp cinnamon

Cook sweet potatoes until soft (we boiled). Peel, slice, and place in crock pot.
Combine remaining ingredients. Pour over sweet potatoes. We gave it a bit of a stir.
Cover. Cook on high for 4 hours.

Judy Clarke

Friday, December 16, 2011

Jalapeno, Garlic, Cheese Grits

2 cups grits
2 1/2 cups of cheddar cheese
1 stick of unsalted butter
1 tablespoon of tabasco sauce
2 sliced jalapenos
chopped green chiles
garlic salt

Cook grits in salted water, remove from heat and add remaining ingredients. Sprinkle garlic salt over cheese and stir. Grease a 9 inch casserole dish with butter, pour mixture in dish. Bake in oven @ 375 degrees for 1 hour.