HASH BROWN & SAUSAGE BREAKFAST CASSEROLE

This is a great recipe to serve for a brunch with grits, gravy and biscuits. Your family and guests will love it.  Makes a wonderful holiday breakfast, too! This recipe is a favorite and I make it often. I am republishing and updating photo today.

2 lbs. frozen hash browns, regular or Southern style
1 onion chopped
1 green pepper chopped
2 lbs. sausage or ham (could also use bacon or smoked sausage or any meat you like.
10 eggs beaten
Salt and pepper to taste
1/2 teaspoon garlic powder, Optionsl
1 1/2 cups shredded cheddar cheese
Oil for cooking hash browns
Heat oil, add hash browns, onion and peppers. Cook till potatoes begin to brown. Spray 9 x 13 baking dish with cooking spray. Spread potato mixture in pan, top with cooked sausage or ham. Pour beaten eggs over all and season with salt and pepper and garlic. Gently stir to coat all ingredients with eggs. Sprinkle with cheese. Can refrigerate overnight and then bake.
Bake uncovered at 375 degrees for 35 to 40 minutes. Makes 8 servings.  Enjoy.

Note: You can make half this recipe, too. You can use any kind of meat you like.

You might also like my garlic cheese grits and buttermilk biscuits.

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PENUCHE FUDGE

This is my favorite fudge!  I love this candy and can make myself sick on it.

2 1/2 cups brown sugar

2/3 cup evaporated milk (could use regular milk)

2 tablespoons light corn syrup

2 tablespoons butter or margarine

2 teaspoons vanilla extract

1 cup nuts of your choice (we like it with walnuts)

 

Bring brown sugar, milk and corn syrup to boil on top of the stove, stirring constantly. Cook to soft ball stage or about 238 degrees.  Remove from heat, add butter and vanilla. Do not stir. Let cool in pan 10 to 15 minutes.  Add nuts and beat with spoon until thickens and loses its gloss.  Spray an 8 x 8 dish and pour fudge into it.  Once firm cut into squares.  Enjoy!

 

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APPLESAUCE, BANANA AND RAISIN CAKE

This cake is so good and even better with a cup of coffee.  It is a very moist cake, too.

1 cup raisins

1/4 cup rum (Can use apple juice, bourbon or water, too)

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

3 eggs

2/3 cup sugar

1 teaspoon vanilla extract

1 cup applesauce

4 tablespoons butter or margarine, melted

1/2 cup buttermilk

2 bananas, cut into small pieces

1 cup nuts of your choice (Optional)

 

In a small dish cover the raisins with the rum and microwave for 1 minute.  Remove and set aside.  In a large bowl whisk together flour, baking soda, salt, cinnamon and cloves. I use the wire whisk and beat the eggs with the sugar, vanilla, applesauce and butter.  Combine egg mixture with flour mixture and stir with a spoon.  Add buttermilk and keep stirring.  Fold in bananas, raisins and nuts.  Pour into a 9 x 13 sprayed cake pan and bake in preheated 350 degree oven for 35 to 40 minutes checking for doneness as ovens vary.  Frost with your favorite frosting or with Cream Cheese Frosting below.  Enjoy!

Cream cheese frosting:

1 (8 oz.) pkg. cream cheese, softened

1 stick margarine, softened

1 box confectionary sugar (16 oz)

1 tsp. vanilla

Whip all frosting ingredients together with mixer until smooth and of spreading consistency

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CHOCOLATE BLUEBERRY CLUSTERS

These blueberry clusters are easy to make and you could do it using different fruits. I think strawberries would be good like this, too. I saw a version of this on Pinterest and decided to make it easier and more versatile.   Just use your imagination and make using your own ingredients.  The cupcake papers make these easy.  I made six of these clusters but you can make however many you like.  They are good size and one makes a great snack.  I used the dark chocolate chips but you can use any kind.  The dark chocolate is healthier and good for you.

This is the amount for each cupcake paper:

 

4 to 5 fresh blueberries or could use frozen

6 to 7 raisins

4 to 5 nuts of your choice (I used whole almonds)

 

Dark chocolate chips or whatever kind you want to use.

 

Place cupcake papers in muffin tins.  Add fruit, raisins and nuts.  Melt 1 cup of dark chocolate chips in the microwave for about 1 1/2 to 2 minutes, stirring often.  Use a spoon and dip some chocolate over each cup.  Place in freezer for about 30 minutes until chocolate hardens.  Remove from paper cups and ENJOY! 

 

Note:  Keep in refrigerator.  These are gluten free, too.

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