Potato and Bacon Breakfast Casserole

Recipe by Our Best Bites

(this goes over well at church potlucks and seminary breakfasts)

4 c. Southern/country-style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)
1 12-oz. package bacon ( I use turkey bacon and cook it in the microwave)
1 1/2 c. pepper jack cheese
1 1/2 c. cheddar cheese
1 bunch green onions, chopped
3 eggs
1 c. milk
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper

Begin cooking bacon.  While the bacon is cooking, place the potatoes in a 9×13″ baking dish. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they’re tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon.  Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture.  Cover and refrigerate overnight or for 7-8 hours.

When ready to bake, preheat the oven to 350.  Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting. Serve with fresh fruit.

Low Fat Sugar Cookies

5 tbsp butter, softened

3/4 cup sugar

1 egg

1 tsp vanilla extract

1 2/3 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

Using a mixer, beat butter and sugar until creamy. Add egg and vanilla, mixing well. In another bowl, whisk together flour, baking powder and salt. Gradually stir flour mixture into butter and sugar until dough forms. Don't worry if the dough seems a little crumbly at first; it will come together. Wrap dough in plastic and chill for two hours in the refrigerator.

Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 1/4-inch or 1/8-inch thickness. Use holiday cookie cutters dipped in flour to make cutouts. Gather scraps and re-roll until all the dough is used.

Place cookies 1 inch apart on a parchment-lined cookie sheet. Bake for 9-10 minutes or until the edges are lightly browned. Transfer to wire rack after 1 minute to cool.

Banana Crumb Muffins

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted  (or oil)

Topping:

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

  

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Peanut Butter and Chocolate Banana Bread

2 c all purpose flour

1 c sugar
1 TB baking powder
½ tsp salt
1 c mashed ripe banana (approx 2 med)
1/3 c milk
1/3 c peanut butter
3 tbs vegetable oil
1 egg
1 c choc chips

Preheat oven to 350° F. Spray bottom only of loaf pan with nonstick cooking spray. In the bowl of your stand mixer or in another large bowl if making by hand combine flour, sugar, baking powder, and salt. Add bananas, milk, peanut butter, oil and egg; stir until dry ingredients are moistened. Stir in ¾ cup of the milk chocolate morsels. Spoon batter into pan. Sprinkle remaining ¼ cup of milk chocolate morsels evenly over batter.

Bake 60 minutes or until cake tester inserted in center comes out clean. Watch and check the last ten minutes because oven temperatures vary and you do not want to overcook it! Cool in pan 10 minutes. Loosen sides of loaf from pan; remove loaf to non stick cooling rack cool completely. Cut into slices using a serrated bread knife.

Avocado Strawberry Spinach Salad with Poppy Seed Dressing

Salad

6 cups fresh baby spinach
1 pint strawberries, hulled and sliced
1 avocado, diced (or you can double this to 2 avocados!)
4 ounces crumbled gorgonzola or blue cheese or feta cheese
1/4 cup sliced almonds, toasted
half a small red onion, thinly sliced
poppyseed dressing (recipe below)

Poppyseed Dressing Ingredients

1/2 cup avocado oil (or any oil, such as olive oil)
3 Tablespoons apple cider vinegar
2 Tbsp. honey
1 Tbsp. poppy seeds
pinch of ground dry mustard (optional)
Himalayan salt and pepper

Black Bean Sweet Potato Chili

 2 cloves garlic, minced

  1 small onion, diced

  2 small sweet potatoes, peeled and chopped

  2 medium carrots, sliced

 1/2 red bell pepper, chopped (optional)

  2 tbsp olive oil

2 C cooked black beans

 1 15 ounce can diced tomatoes or tomato sauce

    1/2 cup vegetable broth

  1 tbsp chili powder

   1 tsp cumin

    1/2 tsp cayenne (or to taste)

  1/2 tsp garlic powder (opt.)

   1/2 tsp salt

  1/4 tsp black pepper

Sautee onions and garlic in olive oil for a minute or two, then add sweet potatoes, carrots and bell pepper until onions are soft, about 5-6 minutes.

Reduce heat to medium low, and add remaining ingredients, stirring to combine well.

Simmer, partially covered and stirring occasionally, for 20-25 minutes, until flavors have mingled and vegetables are cooked.

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Black beans with sweet potatoes

•  1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 1 medium-large sweet potato, peeled and diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 4 teaspoons ground cumin
• 1/2 teaspoon ground chipotle chile (opt.)
• 1/4 teaspoon salt
• 2 1/2 cups water
• 4 C cooked black beans
• 1 14-ounce can diced tomatoes
• 4 teaspoons lime juice
• 1/2 cup chopped fresh cilantro

1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
2. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

   

Dutch Apple Pie

Filling

7 apples, peeled and sliced
1 C sugar
2 T flour
1 t cinnamon
dash nutmeg, salt

Combine. Pour into crust.

Topping

1 C flour
1/2 C brown sugar
1 cube (or less) butter (not melted)
cinnamon

Cut butter in with a pastry blender. Set topping over apples in pie tin.
Cover with foil for half of baking, so the topping won't burn.
Bake at 350 for 40 min.

part of our Thanksgiving spread