Farmer's Breakfast Casserole

Farmer's Breakfast Casserole

3 c. frozen shredded hash brown potatoes
3/4 c. shredded pepper jack cheese
1 c. cooked ham, diced
1/4 c. chopped shallot
4 eggs, beaten
1 (12 oz.) can evaporated milk
1/4 tsp. black pepper
1/8 tsp. salt

Preheat the oven to 350 degrees.  Grease a 2-quart baking dish.
Arrange the hash brown potatoes evenly in the bottom of the prepared dish.  Sprinkle with cheese, ham and shallots.
In a medium bowl, mix eggs, evaporated milk, pepper and salt.  Pour the egg mixture over the potato mixture in the dish.  The dish may be covered and refrigerated at this point for several hours or overnight.
Bake for 45 minutes (60 minutes if chilled).  Let stand for 5 minutes before serving.

Hot Reuben Dip

Hot Reuben Dip

1/2 c. mayonnaise
3 T. ketchup
2 T. finely chopped dill pickle
Salt and pepper
3 c. grated Swiss cheese
2/3 c. sauerkraut, drained and roughly chopped
4 oz. cream cheese at room temperature
4 oz. chopped sliced pastrami
1 loaf pumpernickel bread

Preheat the oven to 375 degrees.  Whisk the mayonnaise, ketchup and pickle in a large bowl until combined; season with salt and pepper.
Add the Swiss cheese, sauerkraut, cream cheese and pastrami to the mayonnaise mixture; stir until combined.  Using a small serrated knife, hollow out the bread loaf, leaving a 1/2 inch shell; reserve the cut-out bread.  Fill the loaf with the dip; transfer to a baking sheet.
Slice the reserved bread into pieces and arrange on a separate baking sheet; brush or spray with olive oil.  Bake the bread bowl until the cheese melts, about 30 minutes.  Add the sliced bread to the oven during the last 10 minutes.  Serve with toasted bread and crackers and celery sticks.

Reuben Pinwheels

6 oz. cream cheese

1/3 c. 1000 Island Dressing

1/2 c. sauerkraut 

8 oz. shredded Swiss cheese 

12 oz. thinly sliced deli corned beef

8 flour tortillas (9 inch)

Set out the cream cheese to bring to room temperature. Drain the sauerkraut in a colander.

Combine the cream cheese and 1000 Island salad dressing. Spread this mixture on each one of the tortillas. Top cream cheese mixture with sauerkraut, shredded cheese, and corn beef. Roll up tightly and wrap in cling wrap.  Refrigerate for at least one hour then slice and serve.

                                    

Spicy Asian Noodles with Chicken

 

Spicy Asian Noodles with Chicken

Ingredients

• 1 T. canola oil
• 1/2 c. chopped green onion
• 1 T. grated peeled fresh ginger
• 2 garlic cloves minced
• 2 c. chopped roasted skinless, boneless chicken breasts
• 1/4 c. chopped fresh cilantro
• 2 T. rice vinegar
• 2 T. hoisin sauce
• 2 tsp. sambal oelek
• 1 pkg. (6.75 oz.) thin rice noodles
• 2 T. chopped dry-roasted peanuts
• 1 T. dark sesame oil
• 3 T. soy sauce

Instructions

• Heat canola oil in a large skillet over medium-high heat.  Add the onion, garlic and ginger.  Cook for 1 minute.  Add the chicken, cilantro, rice vinegar, hoisin sauce, sambal oelek, soy sauce and dark sesame oil.  Keep warm over low heat.
• Cook the noodles according to package directions.  Drain and add to the skillet.  Toss to combine.  Sprinkle with peanuts and serve.

Healthy Chili

 Healthy Chili

Healthy Chili

Healthy Chili

Ingredients

• 10 oz. ground turkey
• 2 T. olive oil
• 1 medium onion diced
• 4 stalks celery diced
• 1 green bell peppers diced
• 2 (28 oz.) cans diced tomatoes
• 2 medium zucchini diced
• 1 (15 oz.) can black beans rinsed and drained
• 2 (15 oz.) cans beef broth
• 2 T. chili powder
• Salt and pepper to taste

Instructions

• Put the olive oil in a Dutch oven and heat over medium-high heat. Add the turkey and sauté until browned. Add the diced onion, celery and green pepper. Stir until the vegetables are softened.
• Add the tomatoes, zucchini, beans, broth and chili powder. Bring to a simmer over medium heat. Add salt and pepper to taste. Simmer for 30 minutes.

Black Forest Ice Cream Pie

 

Black Forest Ice Cream Pie

Ingredients

• 2 oz. semi-sweet chocolate
• 2 oz. bittersweet chocolate
• 3 c. vanilla ice cream
• 2 jars (8 oz.) maraschino cherries without stems
• 1 ready-to-fill chocolate crumb crust

Instructions

• Line a cookie sheet with wax paper. Melt the semi-sweet chocolate and the bittersweet chocolate over low heat. Spread the melted chocolate on the lined cookie sheet. Place in the freezer until hard. 
• Slightly soften the ice cream. Scrape the ice cream into a bowl. Drain the cherries and cut in half.  Break the chocolate into small pieces.  Add the cherries and chocolate to the ice cream. Spoon the mixture into the chocolate crust. Cover the pie and freeze at least 6 hours until very firm. 
• For an adult version, soak the cherries in 2 T. creme de cassis (cherry liquor) before adding to the ice cream.

Sausage Dip

  Sausage Dip

1 lb. spicy pork sausage

1/2 tsp. red pepper flakes

1 tsp. dried thyme

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

1/2 c. mayonnaise

1 c. sour cream

1/4 c. shredded Parmesan cheese

Preheat the oven to 350 degrees.

Brown the sausage.  drain thoroughly.  In a medium bowl, mix the sausage with red pepper flakes, dried thyme, black pepper and salt.  Add the mayonnaise, sour cream and shredded Parmesan cheese to the sausage mixture.  Put in a casserole dish.  Bake at 350 degrees for 25 minutes until bubbly.  Serve with woven wheat crackers.

Be sure to use shredded Parmesan cheese.  Grated cheese will make the dip too dry.