Dairy Free Baked Pumpkin Doughnuts

You made it through Thanksgiving!!  Congrats!  Before you jump into the mountain of leftovers in the refrigerator you'll want something for breakfast. 

My suggestion... PUMPKIN DOUGHNUTS! These are easy to make, delicious, and believe it or not much lighter than having a piece of pie for breakfast (not that you would).

I made two trays of and froze the rest of the batter for future doughnuts.

Dairy Free Baked Pumpkin Doughnuts:
(adapted from King Arthur Flour)

1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups canned pumpkin
3 teaspoons pumpkin pie spice
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons all-purpose flour
 
Coating Options:
3 tablespoons cinnamon-sugar
Coconut


Directions:


Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, use a standard muffin tin; they just won't be doughnuts.

Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.

Add the flour, stirring just until smooth.

Fill the the doughnut pans about 3/4 full.  I use about 2 1/2 scoops per doughnut.

Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.

Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

I made my doughnuts two different ways.  One batch I tossed in cinnamon sugar. 

The other batch I used coconut.  Believe it or not, it was delicious.  All I did for the coconut doughnuts was put some coconut flakes on top of the doughnut batter once it was in the pan.  I stirred it around a little bit to make sure the coconut flakes would stick to the doughnuts.

Pumpkin Pecan Sticky Rolls

Since it's October and I'm obsessed with Fall and pumpkin stuff I decided to finally get around to making some pumpkin pecan cinnamon rolls.  I've only been talking about this for a couple of years.

















I will admit that I am no expert in yeast breads or cinnamon roll dough but I ended up using WAY more flour than this recipe called for.  My dough was really sticky and I had a horrible time getting it to a workable point.  I didn't use bread flour like the original recipe did so that could be it... or it could be user error.

Pumpkin Pecan Sticky Rolls:
(adapted from The Girl Who Ate Everything)

1/3 cup milk
2 tablespoons butter
1/2 cup of canned pumpkin
2 tablespoons sugar
1/4 teaspoon nutmeg
1 tablespoon pumpkin pie spice
1/8 teaspoon ground ginger
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast
1 1/2 cups flour
1/2 cup whole wheat flour *you can use all white flour, but I had both so I used both

Filling:
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
2 tablespoons melted butter
1/2 cup chopped pecans

Topping:
1/2 cup chopped pecans
4 tablespoons butter
1 teaspoon pumpkin pie spice
3 tablespoons brown sugar

In small saucepan, heat the milk and 2 tablespoons butter just until warm and the butter is almost melted. In the bowl of a mixer, combine the pumpkin, sugar, nutmeg, pumpkin pie spice, ground ginger, and salt. Add the milk mixture and beat with a mixer until everything is well mixed. Beat in the egg and yeast.

Add half of the flours to the pumpkin mixture and beat on low for 5 minutes, scraping the sides of bowl. Add the remaining flour and mix thoroughly.  This is a very soft dough.

Turn the dough out into lightly greased bowl, cover and let it rise in warm place until doubled, for about 1 hour. Punch the dough down and turn it out onto floured surface. Knead it for  about a minute or until it forms a smooth dough.

Roll the dough into 12x10 inch rectangle and brush the surface of the dough with melted butter.

In small bowl combine the brown sugar and cinnamon. Sprinkle the dough with the brown sugar mixture followed by the chopped pecans.

















Beginning with long side of the dough, roll the dough up like a jellyroll. Pinch the seam to seal it up. Using a sharp knife, cut the roll into twelve 1- inch slices.

In a small saucepan melt the butter and then add the pumpkin pie spice, brown sugar, and pecans and stir well.  Pour the sugar mixture into the bottom of a well greased 11x17-inch baking pan. 

















Place the rolls, cut side up, in the pan, on top of the sugar mixture. Cover and let the dough rise until it has nearly doubled, for about 30 to 45 minutes.

Bake the rolls at 350 degrees for about 15-20 minutes or until golden. Let cool for about 10 to 15 minutes and turn the rolls out to allow the gooey sugar mixture to run down the sides of the cinnamon rolls.

Bacon & Caramelized Onion Quiche

I love quiche.  It's delicious and is a great holding vessel for all types of wonderful things. I love quiche for breakfast and lunch.  It makes me feel fancy.

Since I love bacon and had an onion laying around I decided to make a quiche with those.  I cooked the onions low and slow until they were nice and caramelized to add a nice sweet flavor to the quiche.

Bacon & Caramelized Onion Quiche:

1 pie crust
4 eggs
1 cup half and half
1 teaspoon corn starch
3 strips bacon, cut into 1 inch pieces
1/3 red onion, diced
1 tablespoon butter
1/2 cup swiss cheese
1/2 cup cheddar cheese
1 large tablespoon greek yogurt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon salt

In a small saucepan over medium-low heat melt the butter.  Add the onion and let slowly cook until it is translucent and a caramel color.  It'll take a decent amount of time, I think mine cooked about 15 minutes... but I should have let them go for 20.

Fry the bacon and hold the cooked bacon off to the side until the onions are finished and the custard it finished.

Preheat oven to 350 degrees and place your pie crust in a pie pan.

In a bowl beat the eggs.  Stir the corn starch into the half and half, making sure it is incorporated well, and add that to the eggs along with the greek yogurt, salt, pepper, and garlic powder.  Mix well and add the cheese, bacon, and onions.

Pour the egg mixture in the pie shell and make sure the bacon and onions are spread around evenly.  Bake for 25-30 minutes until the top of the quiche starts to turn golden brown.

Fall Spiced Doughnuts

I had a craving on Sunday but I had already been to the grocery store and I wasn't about to leave the house again.  I wanted doughnuts and I wanted them bad.  I went on a googling frenzy until I could find a recipe that was made up of items I already had in the house and was baked.

I came across this recipe for fluffy cake doughnuts. I added some more spices to the recipe, including pumpkin pie spice, which is one of my favorites. It gave me a hope that fall is right around the corner.

These don't get the crispy edges that fried cake doughnuts have but they are dang good, and much better for you than the fried versions.

Fall Spiced Doughnuts:
(adapted from allrecipes)

Ingredients:

2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
A dash of ground ginger
3/4 cup milk
2 eggs, beaten
2 teaspoons vanilla extract
1 tablespoon shortening
    
Glaze:
1/4 cup powdered sugar
1 tablespoon water
1/8 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1 tablespoon caramel syrup or ice cream topping

Directions:

Preheat oven to 325 degrees. Lightly grease a doughnut pan, I used Pam.

In a large bowl, mix the flour, sugar, baking powder, nutmeg, cinnamon and pumpkin pie spice. Stir in milk, eggs, vanilla, and shortening. Beat together until well blended.

Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.

To make the glaze mix everything together.  If the glaze is too runny add more sugar, too thick add more water.   I made this version a little on the thin side.

Peach Jam

Peaches have been on mega sale recently and since all of my hobbies come right out of Little House on the Prairie I decided that the good deal meant that I needed to can these babies.  I made so much jam.  It was totally worth it, this might be my favorite batch of jam to date.

I got this recipe off of a wonderful blog called Food in Jars.  I've been reading Marisa's blog for years, way before Mr. T hooked me up with a sweet canning set, and I can't wait to really get into it and make more of the deliciousness that she has on there.

Note to the world... read the recipe all the way before you start cooking.  This calls for liquid pectin.  I missed that memo.  Learn from my mistakes.

Peach Jam:
(Food In Jars)

10 cups of peaches, peeled and chopped
6 cups of sugar
2 teaspoons cinnamon
½ teaspoon grated nutmeg
2 lemons, zested and juiced
2 packets (1 box) liquid pectin

Fill your canning pot with water and begin to bring it to temperature. Wash your jars and rings in warm soapy water and set aside. Put your lids in a small pot of water and heat (but do not boil) in order to soften the sealing compound.

Add peaches and sugar to a large, non-reactive pot. Stir so that the peaches begin to release their juice and mingle with the sugar. Bring to a boil and add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook for about fifteen minutes. If the fruit hasn’t broken down much after that time is up, use a potato masher or immersion blender (taking care not to burn yourself with hot jam) to break down the chunks. Add pectin and bring to a rolling boil for a full five minutes.

Turn off the heat under the jam and fill jars. Wipe rims and apply lids. Screw on the bands and lower into the water. Process in the hot water bath 10 minutes. When time is up, remove from water and cool on the counter. When the jars are cooled, check the seal by pressing on the top of the jar. If there’s no movement, the jar has sealed. Store up to one year in a cool, dark place.

Strawberry-Margarita Jam

I got a canning set for Christmas this year.   Now that spring has officially sprung and there are beautiful strawberries all over the place I decided to get down to business!  I guess I could have started with a basic strawberry jam but when I saw this one I decided to go for it.  Go big or go home.

This turned out to be more of a sauce than a jam.  It could be because I didn't use the apples but it's also a good possibility that there was some user error.  I'm new to this whole canning thing.

Friendly canning reminder... make sure your jars and cleaned and sterilized before you start canning.

Strawberry-Margarita Jam:
 (adapted from Ball Canning Company)

8 cups halved hulled strawberries
1/4 cup lemon juice
4 cups granulated sugar
1/2 cup tequila
1/2 cup orange-flavored liqueur
2 Tbsp strawberry schnapps, optional
6 (8 oz) half pint glass preserving jars with lids and bands

Directions:

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Combine strawberries and lemon juice in a large, deep stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Reduce heat and boil gently, stirring frequently, until mixture thickens, about 25 minutes. Remove from heat and test gel. If liquid breaks from spoon in a sheet or flake, it has reached the gel stage. If gel stage has been reached, stir in tequila, orange-flavored liqueur and strawberry schnapps, if using. Return to medium-high heat and bring to a boil, stirring constantly. Boil hard, stirring constantly, for 5 minutes. Remove from heat and skim off foam.

Ladle hot preserves into hot jars leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot preserves. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Mini Spinach Quiche

Quiche is so tasty and everyone seems to love it.  Making a mini version is just as easy as the large one and the tiny size is perfect for appetizers.

I like to go ahead and make them a day or two early and just reheat them quickly before it's time to serve. (A toaster oven works great)

Mini Spinach Quiche:

2 eggs
1 cup half and half
1 cup shredded swiss cheese
1 tablespoon corn starch, blended with the half and half
salt and pepper
1/4 cup mayonnaise
1 box frozen spinach, thawed and squeezed dry
pie crust, store bought is fine

In a bowl blend the eggs, half and half, salt, pepper, and mayonnaise together.  Add the spinach and swiss cheese, mix well.

Take the pie crust, roll it out, and cut small circles out (I used a shot glass).  Spray a mini muffin pan with some non stick spray and place the circles of pie crust into the muffin tins.  Fill each little pie crust with the quiche mixture and bake at 350 until nice and golden, 20-30 minutes.

Dry Pancake Mix

I think it's always a good idea to keep pancake mix in the house.  You never know when you're going to have an overnight guest or just want to have breakfast for dinner.  This is easy to make and keeps in the pantry for up to 6 months.

Dry Pancake Mix:
(all recipes)

4 cups all-purpose flour
2 cups whole wheat flour
2/3 cup sugar
2 tablespoons baking powder
1 tablespoon baking soda


To make the pancakes:
1 egg
3/4 cup milk


Directions:

In a bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.

To prepare pancakes:
In a bowl, combine egg and milk. Whisk in 1 cup pancake mix. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Cinnamon Apple Pancakes

I had some left over apples from Thanksgiving and decided to make some cinnamon apples.  Then I decided that pancakes would be good.  THEN I decided to just make some cinnamon apple pancakes.

Cinnamon Apple Pancakes:

Pancakes:

4 cups all-purpose flour
2 cups whole wheat flour
2/3 cup sugar
2 tablespoons baking powder
1 tablespoon baking soda


To make the pancakes:
1 egg
3/4 cup milk

Apples:
1 apple (whatever you have around the house), cut into cubes
1 tablespoon butter or margarine
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon sugar or 2 packets of Splenda


Directions:

Pancakes:
In a bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.


Apples:
Heat a skillet over medium heat.  Melt the butter.  When the butter has melted add the apples, spices, and sugar/Splenda to the pan.  Stir everything together and cook until the apples are soft.  Stir throughout the cooking time to make sure nothing sticks or burns.

Mix the apple, 1 egg, 1 cup pancake mix, and 3/4 cup of milk or buttermilk together. 

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown

Pumpkin Bread

I love fall.  It give me the green light to make as many pumpkin baked goods as possible.  I love it.  One of my favorite things to make is pumpkin bread.  It's good by itself, as french toast, in bread pudding, or any other way.  It also freezes great.

Pumpkin Bread
(adapted from Martha Stewart's Baking Handbook)

3 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 can pumpkin puree
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
1/4 cup vegetable oil
1 2/3 cups buttermilk


Preheat the oven to 350 degrees.  Spray 2-3 loaf pans with a nonstick spray.  (I say 2-3 because I got 3 loaves out of the batter but the book says 2).  In a large bowl mix together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.  Set aside.


In the bowl of an electric mixer fitted with the paddle attachment combine the pumpkin and both sugars.  Mix on medium until everything has combined well.  Add the eggs and oil and mix well, scraping down the sides.  Turn the mixer on low speed and add the flour mixture and the buttermilk, alternating, starting and ending with the flour.  Mix until just combined.


Divide the batter between your prepared pans.  Bake, rotating pans midway, for 55-60 minutes.  Let cool for 10 minutes, then turn out onto a wire rack to continue cooling.

Zucchini Carrot Bread

I don't like zucchini.  My grandmother tried so hard to get us to eat it but it never worked, unless it was in a sweet bread.  I know I'm not alone.  There is some weird transformation that happens when zucchini is shredded and baked into a delicious bread.  It's amazing.

Carrot Zucchini Bread:
(adapted from All Recipes)

Ingredients:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
1 cup grated zucchini
1 cup grated carrots

Directions:
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.  Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and carrots until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Black Bean Sweet Potato Hash

Sunday afternoon I was digging through the kitchen to try to find something to eat for lunch.  I found a sweet potato, left over black bean patties, bell pepper, onions, garlic, carrots, and regular potatoes.  I decided to experiment with everything and came up with a black bean sweet potato hash.

If you don't have left over black bean patties feel free to use half of a can of black beans, slightly smashed.  Just use what you have.

I love it when I can use up leftovers.

Black Bean and Sweet Potato Hash:
(inspired by The Pioneer Woman's Breakfast Potatoes)

1 sweet potato
1 yukon gold potato (or whatever you have)
1-2 left over black bean patties, broken apart
1 bell pepper, chopped
1 onion, chopped
1 carrot, peeled and chopped
2 cloves of garlic, diced
salt and pepper to taste
paprika to taste

Cook the potatoes in a pot of boiling water until they are easy to poke with a fork.  When finished peel the sweet potato and cut all of the potatoes into cubes. 

In a large skillet heat up 1 tablespoon olive oil and 1 tablespoon canola oil.  When the oil is hot add the onion, garlic, carrot, and bell pepper.  Spread out the vegetables so that everything has the chance to brown.  Once the veggies are nice a crispy add the potatoes and the black bean patties, stir to mix everything together.

Let the potato mixture cook until nice and brown, then flip and cook the other side.  Add salt, pepper, and paprika and cook until they are as crispy as you'd like.

I would consider this a main meal.  It's also one of those meals that you could add or subtract any vegetables that you would like to have.

Banana Bread French Toast

I've been making banana bread like it's going out of style.  One of my favorite ways to eat it (or any sweet, quick bread) is to make french toast.  It's easy and tastes awesome.

I used banana bread because I had it, but this would also be awesome with pumpkin bread, cranberry nut bread, or anything else you have around.  Also, if you like more cinnamon or nutmeg, then add more spices.

Banana Bread French Toast:

Banana bread, sliced.  This is rich so I would say 2-3 slices per person is fine.
3 eggs
1/4 cup milk
1/3 cup cream or half and half
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract

Mix everything, except the bread together in a bowl, making sure that everything has combined well.

Heat a skillet over medium heat.  Melt 1 tablespoon of butter.

While the pan is heating, take the slices of bread and place in the mixture.  Let soak for a minute or so and turn so the other side can soak as well.

Place each slice of bread in the hot skillet and cook for a minute or two on each side, until nice and golden brown.  I ate mine with butter pecan syrup, which was amazing but anything you have at home will work.

Breakfast Potatoes

My wonderful dog Bowzer woke me up at the crack of dawn on Saturday.  (Thank you sweet dog).  We went on a long walk, ran around the dog park, and came back up stairs to relax (or chase the cat around) until Mr. T got out of bed.

As we were watching our favorite tv shows I decided that it would be a nice surprise to make breakfast when Mr. T got out of bed.  After going through the pantry and vegetable bowl I decided on breakfast potatoes.  I took The Pioneer Woman's basic breakfast potato recipe and added a couple of more things to it.

Breakfast Potatoes:
(The Pioneer Woman)

Ingredients:
4 whole (to 5) Large Red Potatoes
1 whole Onion, chopped
1 Bell Pepper, Diced
2 cloves of Garlic, diced
1 Tablespoon Vegetable Or Canola Oil
1 Tablespoon Butter
Salt And Pepper, to taste
1 Teaspoon Paprika

Directions:

Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. When they are ready, place the potatoes on a cutting board and dice them into 1-inch pieces.

In a large skillet heat oil and butter over medium-low heat. Put the onions, bell pepper, and garlic in the skillet and sauté until they start to turn brown.

Next, throw in the diced potatoes. Stir well and then slightly press/pack then. Now you will cook them without stirring for several minutes. You want the pan to be hot enough to crisp the potatoes but not hot enough to char them. Sprinkle a spoon full of flour over potatoes as they cook.

Cook for several minutes and then flip them with a spatula. Salt and Pepper them as they cook. Cook until desired brownness.

Crustless Spinach Bacon Quiche

I took a step out of my comfort zone the other day.  I made a quiche without the pie crust.  I love bread and carbs... however I don't need to eat a ton of them all the time so i'm trying to find simple ways to cut back on them, like using wraps instead of bread, cauliflower instead of potatoes, and trying out this crustless version of a classic.

Crustless Spinach Bacon Quiche:
(inspired by Joy the Baker)

1/2 bag of spinach leaves, stems trimmed
2 garlic cloves, finely minced
3 large eggs
1 cup half and half
1 cup sharp cheddar cheese, shredded
3 slices bacon, cut into 1/2 inch pieces
salt and pepper

Preheat oven to 350 degrees.  Butter a pie pan.


In a saucepan cook the spinach and garlic over medium heat.  Cook until the spinach is wilted.  Take the spinach and garlic and squeeze dry.  Let sit for a minute and squeeze again.

In a large bowl whisk together the eggs until they are a light color, add the half and half.  Add the spinach, garlic, bacon, cheese, and salt and pepper.  Stir together with a spoon and pour the mixture into the buttered pie pan.

Bake the quiche for 35 minutes or until golden brown.

Easy Eggs Florentine

I'm trying to clean out our refrigerator before we move at the end of the month.  I really don't want to have to move tons of food.  I made this for supper tonight using what we already had in the house.

Easy Eggs Florentine:

2 eggs
1/3 package of frozen spinach
1-2 tablespoons cream cheese
1/4 teaspoon garlic powder
Salt & Pepper

Thaw out the spinach and squeeze it dry.  In a bowl beat the eggs and mix in the spinach, garlic powder, and salt and pepper.  Spray a skillet that was warmed over medium-low heat with some non-stick spray.  Pour in the egg/spinach mixture and slowly mix in the pan until the eggs start to cook.  Add the cream cheese and mix into the eggs.  Cook until the cream cheese has melted and mixed in with the eggs.

Strawberry Scones

Someone at work brought in a whole bag of strawberries. I'm trying to branch out and make new things.  I was looking around at strawberry options and came across this recipe.  As luck would have it I just bought a container of Greek yogurt.

Strawberry Scones:
(adapted from Chobani Yogurt)

Ingredients:
2 cups all-purpose flour, plus 1-2 tsp for flouring work surface
1/4 cups sugar plus 1 tablespoon for sprinkling on top
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted cold butter, cut into 1/4-inch cubes
1 cup chopped strawberries
3/4 cup Greek yogurt

Preparation:

Preheat oven to 425˚F. Stir together flour, sugar, baking powder, salt and baking soda in a bowl. Add butter, using hands or fork, work until mixture resembles coarse crumbs.  Stir in strawberries, and then Greek yogurt to hold dough together. Do not overmix.

Turn dough onto floured surface and with floured hands, knead 2 to 3 times. Gently press dough into rectangle, about 1½-inches thick. Fold rectangle into thirds, like a letter. Press dough into 9-inch round.  Cut into 8 wedges.

Arrange wedges on a parchment-paper-covered cookie sheet. Sprinkle each wedge with a little sugar. Bake until golden, about 12 to 15 minutes. Remove to wire rack to cool.

Hashbrowns

I have a confession to make.  I cannot make hash browns to save my life.  They never turn out right.  Mr. T on the other hand makes great hash browns.  They are crispy and delicious every time.

Crispy Hash Browns:

Ingredients:
3 Tbsp olive oil or canola oil
1 lb Russet baking potatoes, peeled and grated
1 white onion, chopped small or grated
Salt and pepper

Directions:

Heat 3 Tbsp of oil in a large frying pan on medium high heat.

While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. Either use a potato ricer or a kitchen towel.  Mix the potatoes and onion together.

When the oil in the pan heats up add the grated potatoes and onion to the pan, in one layer. Season with salt and pepper. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over.   Continue to cook until they are golden brown on the bottom.

Hashbrown Casserole

My family does a big brunch for Christmas every year.  It's awesome.  We wake up, make breakfast, enjoy the time with friends and family, and then open gifts. 

The menu usually consists of waffles, quiche, fresh fruit, and an assortment of breakfast meats.  We also have hash brown casserole.  It's awesome and everyone loves it.

Hash Brown Casserole
 

Ingredients:
2 lbs frozen hash browns
1/2 cup margarine or butter, melted
1 can cream of chicken soup and cream of mushroom soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper

 

Directions:

Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.

Mix the above ingredients together, place in prepared pan and top with more cheese.  Bake for 45 minutes or until brown on top.

Cranberry Pecan Bread

It's cold and gross looking outside. I decided that it was a sign that I needed to do some housework, which means time to do the dishes.  With a clean kitchen I decided it was a perfect time to make some bread.  I've had a bag of cranberries in my freezer since Thanksgiving and I have some fabulous pecans laying around.  Cranberry-Pecan bread... FTW.

Cranberry Nut Bread:
(adapted from Martha Stewart)

4 tablespoons unsalted butter, melted, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup packed light-brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg, lightly beaten
3/4 cup whole milk
1 teaspoon vanilla extract
1 bag (12 ounces) cranberries
1 cup pecans

Directions:

Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, vanilla, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries and pecans.

Pour batter into prepared pan and top with some sanding sugar, if you want.

Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.


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