Parmesan Hash Brown Cups

Girls -

Below is the recipe of the

delicious hash brown cups I brought

over to Margie's house a couple weeks ago

Enjoy!

Ingredients

• 1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
• 3 green onions, chopped (approx. 1/3 cup), both white and green parts
• 1/2 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoon olive oil

Directions

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.

MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.

MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.

Sour Cream Coffee Cake

This recipe comes from Grandma/Nana/Flo/Mom/Mana.  She said it was one of their favorites more than four decades ago. It is delicious and very similar to a coffee cake available at the Corner Bakery.  She said that the wonderful aroma that fills the house as it bakes is tempting her to try it again!

 

3/4 cup chopped walnuts

3/4 cup sugar

11/2 tsp. cinnamon

Combine in a small bowl and set aside

3/4 cup  butter

1 1/4 cups sugar

3 cups all  purpose flour

1 1/2 cup sour cream

3 eggs

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 1/2 tsp. vanilla 

 

Beat butter with sugar until light and fluffy. Add eggs, and vanilla, beating well.  Combine dry ingredients and add with sour cream.  Beat well.  Grease 10 inch tube pan spread half of batter in pan. sprinkle with 1/2 of nut mixture . spread evenly with rest of batter and sprinkle with rest of nut mixture.  Bake 60 to 65 minutes at 350 degrees until cake pulls away from side of pan.  Cool completely before removing from pan.

Potato Pancakes with Avocado Mash and Eggs

This recipe is from this month's issue of the Rachel Ray magazine. I made it for breakfast today and it was delicious! While the recipe calls for a full onion, I used only about a third of one and the flavor was more than enough.

Ingredients

1 1/4 pounds shredded baking potatoes
1 grated onion
4 eggs
2 avocados
Chipotle-flavored hot sauce

Directions

Place 1 1/4 pounds shredded baking potatoes in a kitchen towel and squeeze to remove any moisture. Transfer to a bowl and stir in 1 grated onion, 1 tablespoon extra-virgin olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Divide the potato mixture into 4 mounds in the skillet and pat into 4-inch pancakes. Cover with a sheet of foil and cook, turning once and adding 1 more tablespoon extra-virgin olive oil, until browned, about 15 minutes. Transfer to a platter. In the same skillet, cook 4 eggs sunny-side up with 1 tablespoon extra-virgin olive oil for about 1 minute. Mash the flesh from 2 avocados and season with salt. Top each pancake with some avocado, an egg and chipotle-flavored hot sauce.

Serves 4.

Sue's Sticky Rolls

With Christmas coming on Friday I am already getting excited to enjoy a holiday brunch with my little family of three (almost four). In addition to the traditional baked strata I am planning to make Aunt Sue's Sticky Rolls. After calling Meghan, Mom, Sheila and Grandma Moore looking for this recipe I realized that I had it in a family recipe book Grandma had prepared for me before my wedding! Meghan requested that I post this on Sister Kitch'n so we always know where to find it!

Spray bundt pan with non-stick cooking spray.
Sprinkle bottom of pan with 1 cup chopped pecans.
Add 20-24 frozen Rhodes rolls.
Sprinkle with one large box of cook & serve (NOT instant) butterscotch pudding.
Drizzle 1 stick of melted butter over everything.
Sprinkle one cup of brown sugar and some cinnamon on top.
Add another cup of chopped pecans.

Cover with plastic wrap and a towel. Leave overnight in a closed oven to rise (but don't turn the oven on!). In the morning, remove towel and plastic wrap and bake in 350 degree oven for 20-25 minutes.

As soon as it is done, flip over from pan to serving plate.

Merry Christmas!!!

Protein Pancakes

Hope just reminded me about this recipe - I had totally forgotten about it!

1 cup oatmeal
6 egg whites
1 cup ff cottage cheese
1/4 tsp vanilla and cinammon

Mix in a blender.
Make on griddle.

YUM!

Amy's Banana Bread

Grandma/Flo/Mom/Nana forwarded this recipe from Amy. Looks like a winner to me!

Combine dry ingredients:
2 c flour (try 1 c unbleached white and 1 c whole wheat)
2 1/2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground giner
1/2 teaspoon cloves
1/4 teaspoon salt

Combine wet ingredients:
1 egg
1/2 cup brown sugar
2 mashed overripe bananas
3/4 cup applesauce
2 tablespoons vegetable oil
1/3 cup milk

Combine both sets of ingredients. Toss in some chocolate chips or walnuts, if you'd like.

Bake at 350 degrees for 45-50 minutes. Cool 15 minutes before slicing.

Popeye Smoothie

I've been making this smoothie to drink after a good workout. It's full of nutrients, fiber, protein and lots of flavor and can easily substitute for a meal.

15 raw almonds
1/2 C fresh spinach leaves
1/2 C coursly chopped peach (can use nectarine, grape or other soft fruit, Do Not Peel)
1/2 sliced banana, frozen (freeze several in small ziploc bags so they're always on hand)
6 ozs no-fat vanilla Greek yogurt

Blend until smooth. If too thick, add a little skim milk to blender while processing.
About 250 calories.

Baked Egg Strata

Original recipe was given to me from Gail Sherva when we lived on Bristol in Arlington Heights. Always a Christmas morning favorite!

16 slices white bread, crusts trimmed
8 slices each: ham, turkey, cheddar and swiss
6 eggs
3 C milk
1/2 t onion salt
1/2 t dry mustard
2 C Cornflakes cereal, crumbled
1 stick butter, melted

Make single layer of bread in a greased 9 x 13 pan. Top each slice with ham turkey and cheeses. Top with remaining slices of bread. Mix eggs, milk, onion salt and dry mustard. Pour over "sandwiches". Refrigerate overnight. Before baking next day, top with mixture of Cornflakes combined with melted butter. Bake at 350 for 1 1/4 hours. Let stand 10 minutes before slicing.

Quiche with Hash Brown Crust

I made this for dinner last night and Chris loved it! I'll definitely add this to my brunch repitoire!

Ingredients

3 cups peeled and grated Idaho potatoes, squeezed dry in towels or frozen hash brown potatoes, thawed and squeezed dry in towels

1 tablespoon melted butter

1/2 plus 1/8 teaspoon teaspoon salt

1/4 cup finely grated Parmesan cheese

4 large eggs

1 1/2 cups half-and-half(I used 1 cup of skim milk and 1/2 cup whipping cream)

1/4 teaspoon freshly ground black pepper

1 cup grated Gruyere or Swiss cheese

4 ounces baked ham, chopped(I used crumbled bacon)

Directions

Preheat the oven to 425° F. Lightly grease a 9-inch round glass pie pan and set aside.

In a medium bowl, combine the potatoes, butter, Essence, and 1/8 teaspoon of the salt and toss to combine. Add the Parmesan and toss to combine. Press the potato mixture into the prepared pan, spreading with your fingertips to evenly cover the bottom and up the sides. Bake until the potatoes are set and golden brown, 22 to 25 minutes.

Remove from the oven and let cool on a wire rack.

Reduce the oven temperature to 350° F.

In a medium bowl, beat the eggs. Add the half-and-half, remaining 1/2 teaspoon salt, and pepper and whisk to combine. Add the Gruyere and ham, stir, and pour into the prepared potato crust. Bake until the center of the custard is set but still slightly soft, puffed, and golden brown, about 30 minutes.

Transfer to a wire rack and let cool for 20 minutes before serving. Slice and serve.