Martha’s Breakfast Casserole

Ingredients

• 1 (4 ounce) can chopped green chilis
• 1 large bag of shredded hashbrowns ( I use just shy of 32 oz bag), thawed enough to stir
• 1 Tablespoon dried onion
• 1 medium container (16 ounces) cottage cheese
• 2 cups grated chedder cheese
• 2 cups cubed ham or cooked sausage (pick you favorite, we like sausage)
• 12 eggs

Instructions

1. Preaheat oven to 350 degrees. Combine everything but the eggs in a large bowl and pour mixture into a greased 9x13 pan.
2. Beat eggs and pour over the mixture. Bake at 350 uncovered for 1 hour or until set and slightly brown on top. It can be refrigerated overnight before cooking in the morning. Serves 16.
3. *This can also be made ahead and frozen (raw) and brought out for guests. When frozen cook for 1 1/2 to 2 hours. 1st hour covered 2nd hour uncovered.

Grandma Hardy's Sugar Cookies

Ingredients

3 C flour

2 tsp cream of tartar
1 tsp soda
1/2 tsp salt
1 C shortening
2 eggs
1 C sugar
1 tsp vanilla

Directions

Preheat oven to 350 degrees.  Sift together flour, cream of tartar, soda and salf.  Then, cut in shortening with a pastry blender.  In a separate bowl, beat eggs, sugar and vanilla togeter.  Add egg mixture to dry ingredients and combine.

Roll out dough and cut immediately.  Do not refridgerate dough prior to use.

Bake at 350 for 10 minutes.

Cheesy Breakfast Bake

ingredients

• Nonstick spray
• 1 teaspoon olive oil
• 12 ounces turkey breakfast sausage, casings removed or bought in bulk
• 7 large eggs
• 2 3/4 cups whole milk
• 4 green onions, thinly sliced, plus more for garnish
• One 14.5-ounce loaf sourdough bread, cut into 1-inch cubes
• 2 cups grated sharp cheddar cheese (8 ounces)
• Kosher salt and freshly ground black pepper

directions

Spray a 13 x 9 baking dish with nonstick spray.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add sausage and cook, stirring and breaking up the sausage with the back of a wooden spoon, until browned and crumbly, about 6 minutes. Let cool.

In a medium bowl, whisk together the eggs, milk, green onions and a big pinch of salt and pepper until blended. Spread half of the cubed bread out in an even layer in the baking dish, add the cooled sausage on top and sprinkle with half of the cheese. Top with remaining bread and cheese, then pour the egg mixture over the top of the casserole. Press down on the bread with your hands to make it’s soaking up the egg mixture. Cover with plastic wrap, place a plate on top, and refrigerate for at least 2 hours, or if time allows, overnight.

Heat oven to 350 degrees F.

Remove the plastic wrap from the casserole and sprinkle with the remaining cheese. Bake for 1 hour, until puffed and golden. Garnish with additional green onions, if desired.

Tip: We recommend soaking the casserole overnight before baking so the bread will be saturated with the eggs and milk. After baking you’re left with a delicious creamy savory bread pudding like texture.

Brussel Sprouts with Cranberries and Bacon

Ingredients

• 10 cups water
• Salt
• 2 pounds Brussels sprouts
• 5 or 6 pieces bacon, minced
• 1 red onion, medium dice
• 4 tablespoons butter, divided
• 1/4 cup red wine vinegar
• 2 tablespoons brown sugar
• 1 cup fresh or dried cranberries
• Freshly ground black pepper

Directions

In a large pot, over high heat, bring the water to a boil. Generously salt the water and add the cleaned Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.

In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.

Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Saute until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.

Drain  the Brussel sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the reserved bacon and cranberries. Season with salt and freshly cracked black pepper, to taste, and transfer to a serving bowl to serve. 

Cranberry Orange Pound Cake With Butter Rum Sauce

• Prep Time: 30 mins
• Total Time: 1 hrs 45 mins
• Servings: 16

About This Recipe
"Got this recipe from a Nov. 1990 issue of Classic Pillsbury Cookbooks and have been making it ever since. I have made this dessert a Christmas tradition in our household (though have also served it for other special occasions). Everyone who has sampled it gives it a "thumbs up".

Ingredients

Cake
o 2 3/4 cups sugar
o 1 1/2 cups butter or 1 1/2 cups margarine, softened
o 1 teaspoon vanilla
o 1 teaspoon orange zest
o 6 eggs
o 3 cups flour
o 1 teaspoon baking powder
o 1/2 teaspoon salt
o 1 (8 ounce) cartons sour cream
o 1 1/2 cups chopped fresh cranberries or 1 1/2 cups frozen cranberries ( do not thaw)

Butter Rum Sauce
o 1 cup sugar
o 1 tablespoon flour
o 1/2 cup half-and-half
o 1/2 cup butter
o 4 teaspoons light rum or 1/4 teaspoon rum extract

Directions
1. Heat oven to 350 degrees.
2. Generously grease and lightly flour 12 cup fluted tube pan.
3. In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy.
4. Add vanilla and orange peel.
Page 2 of 2Cranberry Orange Pound Cake With Butter Rum Sauce (cont.)

Directions
5. Add eggs 1 at a time, beating well after each addition.
6. In medium bowl, combine 3 cups flour, baking powder and salt.
7. Add alternately with sour cream, beating well after each addition.
8. Gently stir in cranberries.
9. Pour batter into greased and floured pan.
10. Bake at 350 degree for 65 to 75 minutes or until toothpick inserted in center comes out clean.
11. Cool 15 minutes.
12. Remove from pan.
13. Meanwhile, in small saucepan combine 1 cup sugar and 1 Tbsp flour.
14. Stir in half-and-half and 1/2 cup butter.
15. Cook over medium heat until thickened and bubbly, stirring constantly.
16. Remove from heat; stir in rum.
17. Serve warm sauce over cake.

Nutrition Facts
Serving Size: 1 (151 g)
Servings Per Recipe: 16
Amount Per Serving
% Daily Value
Calories 545.4
Calories from Fat 259

© 2012 Scripps Networks, LLC. All Rights Reserved. http://www.food.com/104640

Prime Rib

Ingredients
1 8-10 lb prime rib roast (bone-in)
2-4 tsp of minced garlic
2 T olive oil
2 tsp salt
2 tsp ground black pepper
2 tsp dried thyme

Directions:
1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast and let the roast sit out until it is at room temperature (no longer than 1 hour).

2. Preheat the oven to 500 degrees

3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees and continue roasting for until meat reaches 145 degrees (medium rare). Approximately 2 1/2 more hours

4. Allow the roast to rest for 10 to 15 min before carving so the meat can retain its juices.

English Butter Toffee

Ingredients
½ C white Karo syrup
2 C sugar
1 C chopped almonds
1 lb butter
½ t salt
1 large Hershey bar (finely grated)
Finely ground almonds

Directions
Add syrup, sugar, salt and butter and melt over medium heat stirring constantly. Once melted, add nuts and cook to hard crack stage (300 degrees F). Pour onto buttered slab or cookie sheet. Cover with grated chocolate and sprinkle with finely ground almonds. Cool and break into pieces.

Spicy Cherry Sauce

Ingredients
3/4 Cup sugar
dash of salt
2 Tablespoons cornstarch
3/4 Cup orange juice
1 Tablespoon lemon juice
2 Cups tart red cherries (not drained)
1 inch stick of cinnamon
1/2 teaspoons whole cloves
1/4 teaspoon red food coloring

Directions
Combine sugar, salt, and cornstarch. Stir in orange and lemon juices. Add cherries, spices and food coloring. Cook, stirring constantly, over medium heat until thickens and comes to boil. Boil for 2 minutes. Before serving remove cinnamon and cloves. Serve warm with ham.