Recipes

These should be called cheesy potatoes. It’s a very simple recipe and it was a pleasant surprise at Christmas Eve dinner.

Harvest Feast Potatoes – Prince of Peace Cookbook

Preheat oven to 350?F.

Ingredients:

• 1/4 lb. Butter, melted
• 32 oz. Bag frozen hash browns
• 1 cup grated cheddar cheese
• 16 oz. Sour cream
• 1 -10 3/4 oz. Can cream of chicken soup
• season salt to taste
• white pepper to taste

Directions:

1. Mix everything together and pour into 9×13 baking pan. Bake 1 hour.

Mom’s Note : I make this with only half the butter, I use light sour cream and reduced fat soup. There is no noticeable difference in taste at all and you cut out a lot of needless fat and calories. Also, I make this ahead and refrigerate it. Just take it out of the refrigerator an hour before you plan to bake it.

The original plan was to have Andy build us a bar in exchange for stay at our house when he moved to New York. Well the idea for a bar has turned into an idea for a table, neither of which have started construction. Some might be upset for Andy’s failure to hold up his side of the arrangement, but I haven’t mentioned yet that Andy taught us how to make amazing guacamole. I guess we can wait another year for the table.

Andy’s Guacamole

Ingredients:

• 3 Haas Avocados (chopped)
• 2 Tomatoes (chopped)
• 3 cloves of garlic (minced)
• 1/2 white onion (chopped)
• 1 Jalapeno pepper (minced)
• 1 green chili (diced)
• 1 dried habanero chili (minced)
• fresh cilantro (diced)
• garlic powder
• salt & pepper
• 1 cubanella pepper (chopped)
• Mango (chopped)
• Chili pepper (diced)
• Spicy red pepper (chopped)
• 2 Limes (juiced)

Directions:
Combine everything except for the avocados and mangoes in a large bowl. Mix it up well and have a bag of chips to taste the salsa at various stages. I’d suggest adding the habanero last…it’s fiery hot. Then add the avocados and mix until it is at your desired consistency. I prefer it as a creamy guacamole with some small chunks of avocados in it.

When you taste it, it should be pretty hot, that’s where the mangoes come in to cool it down and provide some sweetness. It also seems to take a while for the flavors to mix well, that’s why it’s suggested to let your guacamole sit for 30 minutes in the fridge before serving.

Try experimenting with different types of peppers for different flavors and colors of guacamoles. The key is many different types as they each have their own taste and ‘time to fire’. Some are hot right away, others are hotter after a few seconds. Sara recommends that you have some sour cream handy to protect yourself from the habenero. If find it uneccessary but its all a matter of taste.

Warning: This guacamole may not seem hot at first, but is down right burning if you try to stop eating it.

This isn’t the recipe Mom used to make (I’ll post that later when she sends it to me) but this is a very nice macaroni. This is a French take on comfort food that is pretty easy to make and the leftovers are great.

Macaroni and Cheese with Prosciutto: Bon Appétit

Ingredients:

• 8 ounces small elbow macaroni (2 cups)
• 1 1/2 cups (packed) grated Gruyère cheese (6 ounces)
• 1 cup whipping cream
• 1 cup whole milk
• 3 ounces thinly sliced prosciutto, coarsely chopped
• 3 tablespoons grated Parmesan cheese
• 1/8 teaspoon ground nutmeg

Directions:

1. Position rack in bottom third of oven; preheat to 400ºF.
2. Butter 11×7-inch glass baking dish.
3. Cook macaroni in large pot of boiling salted water until tender but firm to bite. Drain.
4. Whisk 1/2 cup Gruyère, cream, milk, prosciutto, Parmesan and nutmeg in large bowl to blend.
5. Add macaroni to coat.
6. Season with salt and pepper.
7. Transfer to prepared baking dish.
8. Sprinkle remaining 1 cup Gruyère until cheese melts and macaroni and cheese sets, about 20 minutes.
9. Serve warm. Makes 6 servings.

Everyone needs a classic coffee cake recipe. I’ve taken the liberty of doubling the streusel topping, you’ll thank me for it. Simple to make and leaves your house smelling really good on Sunday morning.

Bisquick Coffee Cake: Betty Crocker

Heat oven to 375°F.

Ingredients:

• Cinnamon Streusel (below)
• 2 cups Original Bisquick® mix
• 2/3 cup milk or water
• 2 tablespoons sugar
• 1 egg

Directions:

1. Heat oven to 375°F. Grease 9-inch round pan. Make Cinnamon Streusel; reserve.
2. Stir remaining ingredients until blended.
3. Mix in a 1/4 of the Streusel topping and spread in pan. Cover with Cinnamon Streusel.
4. Bake 18 to 22 minutes or until golden brown, testing with a toothpick.

---

Cinnamon Streusel Topping

• 2/3 cup Original Bisquick® mix
• 2/3 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 4 tablespoons butter (firm)

Mix all ingredients in small bowl until crumbly. Cutting them with a knife and fork helps seperate the butter.

Preheat oven to 400?F.

Active Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: Makes about 30 Gougéres

Ingredients
1 1/3 cups all-purpose flour, plus more for sprinkling
1 cup water
6 tablespoons unsalted butter, cut into tablespoons
3/4 teaspoon salt
5 large eggs
1 cup shredded Gruy?re cheese (3 ounces)

Directions:
Sprinkle 2 large rimmed baking sheets with flour. In a medium saucepan, combine the water with the butter and salt and bring to a boil over moderate heat until the butter melts. Add the 1 1/3 cups of flour and beat constantly with a wooden spoon until a smooth, thick paste forms. Continue beating until the dough pulls away from the side of the pan and forms a ball, about 1 minute. Remove the pan from the heat and let the dough cool slightly, about 10 minutes. Add 4 of the eggs, 1 at a time, beating well after each addition. Stir in the cheese.

Drop rounded tablespoons of the dough onto the prepared sheets, about 1 inch apart. Beat the remaining egg in a small bowl. Brush the goug?res with the beaten egg and bake for about 30 minutes, or until puffed and browned. Transfer the goug?res to a platter and serve warm.

You probably have bananas that are turning brown on your sink right now. This is awfully tasty recipe, but I can’t get it to rise much.

Banana Nut Bread: Bon Appétit

Preheat oven to 350º F.

Ingredients

• 1/4 cup plus 1 tablespoon sour cream
• 1 teaspoon baking soda
• 1/2 cup (1 stick) butter, room temperature
• 1 cup sugar
• 2 eggs
• 2 mashed ripe bananas
• 2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1 cup chopped walnuts or pecans

Optional ingredients: dash of cinnamon, nutmeg, vanilla and salt.

Directions:
Butter 9×5-inch loaf pan.
Combine sour creme and baking soda in small bowl.
Using electric mixer, cream butter and sugar in large bowl.
Beat in eggs, bananas and sour cream mixture.
Sift in flour and baking powder.
Stir in nuts.
Spoon mixture into prepared pan.

Bake until toothpick inserted into center comes out mostly clean and loaf is golden brown, about 55 minutes. Cool in pan for 10 minutes and then turn loaf out onto rack to cool. Great warm, or with a dab of butter.

This has been my favorite holiday treat since forever. Wars have been fought over these, and now you can all make them…please send me some.

Auntie Mary’s Peanut Butter Balls

Ingredients

• 1 stick butter, melted
• 2 cups powdered sugar
• 2 cups chunky peanut butter
• 2 cups Rice Krispies cereal
• 1 – 12 oz. Package chocolate chips
• about an ounce of paraffin

Directions

1. Mix the melted butter, powered sugar and peanut butter, then add the Rice Krispies.
2. Chill the bowl to make forming 1 inch balls easier, then chill the balls for at least an hour. (shorter if you put them in the freezer)
3. Melt chocolate chips and paraffin in double boiler.
4. Dip balls into the mixture one at a time and place on wax paper. (Toothpicks work well to dip the balls)