LEFTOVER MASHED POTATO PANCAKE RECIPE

I hope everyone had a wonderful holiday and I wish everyone a very Happy New Year!  Today I want to share a very simple recipe with you for using up leftover mashed potatoes, I remember my grandmother and my mom making these for breakfast they go great with eggs! But my husband likes them for dinner as well.  There is no exact science for this recipe, because you never know how much potatoes you have left over but here is the basics and just adjust from it.

1 bowl of leftover cold mashed potatoes (lets say about 2-3 cups)
salt and pepper to taste
1 egg well beaten (maybe 2 if you have more potatoes)
1-2 T of flour (again maybe more but be careful if you add to much flour you will have something of a fried potato biscuit !! instead of a creamy fluffy potato cake)

Mix all ingredients in a bowl and shape into a patty with your hands don't worry if the mixture is a little loose but you don't want it falling all apart ( this is when you should add a little more flour)

Now fry in butter or bacon fat nice and slow till browned on both sides don't try to flip to soon or they will fall apart. Well I have a great picture to show you, but i can't seem to upload it right now.  so I will try to add it later.
Enjoy!

Allison

GRANDMA'S HOMEMADE EGG NOODLES

Homemade egg noodles are the ultimate comfort food, very easy to make and also inexpensive. I remember helping my grandmother and my mom make these delicious noodles. Today I put all the ingredients into my bread machine and let it do all the work. Add a little more flour if the dough is still to wet.

2 1/2 cups AP flour ( plus a little more to work with)
1 pinch of salt
2 eggs beaten
1/2 cup of milk
1 T butter (soft)
Chicken stock for cooking
Stir flour & salt, add egg, milk,and butter
mix together to form dough if dough is to wet add a little more flour
Knead for 5 min. Let rest in a bowl covered with a towel for 10 min.
put some flour on your work surface and roll out then slice ( I use a pizza cutter) let air dry for a least an hour.
Then cook in Chicken or Beef stock or even well salted water. they will puff and float when they are done. after about 5 min of cooking try one. If you use stock it will give the noodles additional flavor, but today I just drained mine and mixed them with butter, fresh thyme, celery salt, and S&P Yum Yum
Enjoy!

EASTER BRUNCH

I am a big fan of potatoes, and I love the Simply Potatoes web site http://www.simplypotatoes.com/  I have been making these hash brown breakfast cups for Easter for some time now, and I thought I would share this recipe with you for your Easter Brunch. We have to work this year on Easter this is a very busy time for Disney right now. but I hope you enjoy this recipe.

Ingredients:3 cups Simply Potatoes® Shredded Hash Browns


1/4 cup butter or margarine, melted

1/4 teaspoon salt

1/2 pound ground Italian sausage

1/2 cup finely chopped mushrooms

1/4 cup finely chopped red bell pepper

2 cups (16 ounces) Better'n Eggs®

1/2 teaspoon dried Italian seasoning

1/2 cup Crystal Farms® Finely Shredded Cheddar Cheese





Instructions:1. Heat oven to 400°F. Grease 12-cup regular muffin cup pan; set aside. In medium bowl combine Simply Potatoes, butter and salt; mix well. Press about ¼ cup Simply Potatoes mixture into each muffin cup lining bottom and sides. Bake 12 to 15 minutes or until edges are golden brown.



2. Meanwhile, brown Italian sausage in 10-inch skillet; drain grease. Add mushrooms and red bell pepper. Cook, stirring occasionally, until vegetables are tender. Fill each baked hash brown cup equally with sausage mixture.

3. In small bowl combine Better’n Eggs® and Italian seasoning; mix well. Pour over sausage mixture, filling each muffin cup equally. Sprinkle with cheese. Bake 12 to 14 minutes or until toothpick inserted in center of cup comes out clean.

BREAKFAST BISCUITS

For a quick grab and go breakfast it doesn't get better than this! The kids will  love these little breakfast biscuits.

1. Roll out Hungry Jack Biscuits very flat.


2. Spray muffin pan

3. Place 1 biscuit in each muffin cup.

4. Fry sausage or bacon and place small amount in each biscuit cup.

5. Sprinkle each with chopped green onions or chives.

6. Mix about 3 eggs together and pour equally over meat/egg mixture.

(Don't overfill.!)

7. Place shredded cheese on top of egg mixture.

8. Pinch biscuits in on top slightly.

9. Bake at 400 for about 15 min.

10. Enjoy!
Allison
http://allisonskitchen.blogspot.com/

EGG CLOUD CASSEROLE !!!

Not to sure how my dad found this recipe,
our family has been collecting recipes for years!
Dad would make this the night before and bake it the next day after church. I also remember it being on the buffet at one of the restaurants that they owned when I was growing up. I some times add some chopped ham to it as well.

Hope you enjoy it!!!

1/2	cup diced onions
1/2	cup diced red bell peppers
1/2	cup diced green bell peppers
1/2	cup sliced mushrooms
3	tablespoons unsalted butter
7	eggs
2	cups shredded monterey jack cheese or colby cheese
1	cup cottage cheese
1/4	cup flour
1/2	teaspoon baking powder
	salt & pepper

1. Saute the vegetables in the butter over medium heat until softened, but not browned.
2. Set aside to cool thoroughly.
3. Whisk together the eggs, then add the cheese.
4. Combine the flour, baking powder and salt and pepper and whisk into the egg mixture.
5. Add the vegetables, then pour into a greased 1 1/2 qt baking dish.
6. Bake at 350 degrees F for 40-45 minutes.
7. Let stand for 5 minutes before cutting.