​ Christmas Breakfast Casserole

Ingredients:

• 1 pound italian sausage (remove casings & break up while cooking)
• 1 yellow onion chopped
• 2 Tbs olive oil
• 1 red bell pepper chopped
• 1 zucchini cut into 1/4" slices
• 1 Jalapeno chopped 
• 8 eggs 
• 1/2 cup milk
• Bag of frozen Ore-Ida Diced Hash Browns
• 10 oz White Cheddar Cheese grated
• Dash of Salt & Pepper

Instructions:

1. Preheat oven to 350
2. Butter 9 x 13 casserole dish
3. Saute the sausage and onions in the Olive Oil
4. In a large mixing bowl, scramble eggs
5. Add all ingredients, including sausage and onions, and 2/3rds of the cheese (save 1/3 of the cheese for the top) 
6. Pour into prepared casserole dish and Bake for 40 minutes
7. Sprinkle the remaining cheese on top and bake for 10 more minutes
8. Let rest 15 minutes before serving 

Mexican Cornbread Casserole

​Ingredients

• 2 pkgs Jiffy corn muffin mix
• 2 Tbs olive oil
• 1 lb. hamburger (or ground turkey)
• 1 cup onion, chopped
• 1 jalapeño pepper, chopped
• 1 Tbsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 2 eggs, beaten
• 2/3 cup milk
• 1 can cream corn
• 1 can regular corn
• 8oz sour cream
• 8 oz. cheddar cheese, grated

Directions

1. Preheat oven to 400°F.
2. Grease 9x13 pan.
3. Sauté onions & meat in olive oil.
4. Add peppers, regular corn and spices.
5. In separate bowl, combine eggs, muffin mix, sour cream, milk and cream corn.
6. Pour half of batter into dish.
7. Spread meat mixture over batter.
8. Sprinkle with cheese.
9. Spread remaining batter over cheese.
10. Bake 45 minutes until lightly browned.

​ Amish Cookies

Ingredients:

• 1 cup granulated sugar
• 1 cup powdered sugar
• 1 cub butter
• 1 cup oil
• 2 eggs
• 1/2 tsp vanilla
• 1 tsp baking soda
• 1 tsp cream of tartar
• 4.5 cups flour
• 1/2 tsp salt
• 1/4 cup sugar
• 1 tablespoon cinnamon

Directions:

1. Combine granulated, powdered sugar and butter until smooth
2. Add eggs and oil, beat well
3. Add remaining ingredients and refrigerate until chilled
4. Preheat oven to 350 degrees
5. Mix 1/4 cup sugar with cinnamon in small bowl
6. Roll dough into 1.5 inch balls
7. Roll balls in sugar cinnamon mixture
8. Lay on cookie sheet and squish balls flat w/ bottom of glass
9. Bake for 10 minutes

Christmas Breakfast Casserole

Ingredients:

• 1 pound italian sausage (remove casings & break up while cooking)
• 1 yellow onion chopped
• 2 Tbs olive oil
• 1 red bell pepper chopped
• 1 zucchini cut into 1/4" slices
• 1 Jalapeno chopped 
• 8 eggs 
• 1/2 cup milk
• Bag of frozen Ore-Ida Diced Hash Browns
• 10 oz White Cheddar Cheese grated
• Dash of Salt & Pepper

Instructions:

1. Preheat oven to 350
2. Butter 9 x 13 casserole dish
3. Saute the sausage and onions in the Olive Oil
4. In a large mixing bowl, scramble eggs
5. Add all ingredients, including sausage and onions, and 2/3rds of the cheese (save 1/3 of the cheese for the top) 
6. Pour into prepared casserole dish and Bake for 40 minutes
7. Sprinkle the remaining cheese on top and bake for 10 more minutes
8. Let rest 15 minutes before serving 

Classic Macaroni Salad

INGREDIENTS

• 1 box elbow macaroni
• 1 cup chopped celery
• 2 Tbl chopped onion
• 4 Tbl sweet pickle relish
• 4 hard cooked eggs, chopped
• 2 tsp prepared mustard
• 1 tsp salt (to taste)
• 1 cup frozen peas, cooked
• 1 cup mayonnaise

DIRECTIONS

• Cook macaroni following directions on the package. Drain and rinse in colander and drain well.
• Meanwhile, in a large bowl combine celery, onion, relish, eggs, salt and peas.
• Mix in cooked macaroni.
• Add in mustard and enough mayonnaise to moisten and blend thoroughly.

***

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Cucumber Dill Salad

INGREDIENTS

• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh dill
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 English cucumber, sliced
• 1/4 small red onion, sliced

DIRECTIONS

• In a large bowl, whisk together the vinegar, oil, dill, ½ teaspoon salt, and ¼ teaspoon pepper.
• Add the cucumber and onion and toss to combine.

***

​

Smashed Potatoes

INGREDIENTS

• 24 ounces Dutch yellow baby potatoes
• 2 tablespoons olive oil
• 3 cloves garlic, pressed
• 1 tablespoon fresh thyme leaves
• Kosher salt and freshly  ground black pepper, to taste

DIRECTIONS

• Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well.
• Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Top with olive oil, garlic and thyme.
• Place into oven and bake for 18-20 minutes, or until golden brown and crisp.

***

Chocolate Cream Cheese Frosting

​

Ingredients

• 8 oz package cream cheese, room temp
• 8 Tbsp (1/2 cup) unsalted butter, room temp
• 3 cups powdered sugar
• ½ cup unsweetened cocoa powder
• ¼ tsp salt
• 1 tsp vanilla

Instructions

1. In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz cream cheese with 8 Tbsp butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.
2. Sift in 3 cups powdered sugar with ½ cup cocoa powder to ensure there are no lumps then add ¼ tsp salt. Mix on low speed until well combined, scrape down the bowl well then increase to medium/high speed and beat until smooth and whipped (1 min).
3. Add 1 tsp vanilla and beat on medium/high until smooth (1 min). Now it's ready to be piped onto cooled cupcakes.

Coconut Custard Mochi

​Ingredients

• 1 Stick Butter softened
• 1.5 cups Sugar
• 4 Eggs
• 2.5 cups milk
• 1 can evaporated milk (12oz)
• 1 box Mochiko sweet rice flour (about 2 cups)
• 2 tsp. Baking powder
• 1 tsp. Vanilla extract
• 1 tsp. coconut extract
• 1 1/2 cups sweet shredded coconut flakes

Directions

• Preheat oven to 350 degrees
• Add the softened butter to a large mixing bowl
• Using the butter packaging, smear the excess butter left on the paper, and grease a 9x13-inch baking pan
• Cream the butter and sugar together
• Beat in the eggs
• Stir in the milk, vanilla extract & coconut extract
• Stir in the baking powder
• Stir in 1 cup of the flaked coconut
• Stir in the rice flower
• Pour the batter into the prepared baking pan
• Sprinkle the rest of the flaked coconut on top of the batter
• Bake for 1 hour 20 minutes. The top should be golden brown when done (it's ok for the center to be a little jiggly)
• Allow to cool completely before cutting

Slow Cooker Hearty Goulash Soup

​

INGREDIENTS

• 2 Tbs vegetable oil
• 5 Slices Bacon
• 1 lb boneless beef for stew (round, chuck or roast), cut in 1-inch cubes
• 1⁄4 Tsp salt (to taste)
• 1⁄4 Tsp black pepper
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1⁄4 cup all-purpose flour
• 5 garlic cloves, minced
• 3 Tbs sweet Hungarian paprika
• 1 Tsp caraway seed
• 5 small potatoes, peeled & sliced into 1/2-inch rounds
• 2 Carrots, peeled & sliced
• 32oz beef broth
• 1.5 cups water
• 15oz Tomato Sauce
• Sour Cream (optional)

DIRECTIONS

• Fry bacon in large pan, remove, crumble and set aside (but keep bacon fat in pan)
• Add vegetable oil to pan and heat over medium-high
• Add & brown the beef on all sides then transfer to a plate and season with salt and pepper & set aside
• Add more oil to the skillet (if needed) and heat. Add the onion and bell pepper, reduce the heat to medium, and cook, stirring often, until softened, about 5 minutes.
• Add the flour, garlic, paprika, and caraway and stir for 1 minute. Remove from heat.
• Place the potato & carrot rounds in the bottom of a 3 1/2-quart slow cooker. 
• Add the beef, bacon and vegetables. 
• Pour in the broth, water and tomato sauce.
• Cover and cook on low for 7 hours
• Spoon into bowls and top with a dollop of sour cream (if desired)