Creamy Hash Brown Casserole

Courtesy of Paula Deen

1/4 c. butter, plus more for dish
1 onion, chopped
1 (16oz) container sour cream
1 (10 1/2 oz) can cream of celery soup
1 (8oz) package shredded Cheddar and Monterey Jack cheese blend
1/2 tspn garlic powder
1 (30 oz.) package frozen shredded hash brown potatoes, thawed
1 tspn salt
1/2 tspn ground black pepper
2 cups crushed potato chips

Preheat oven to 350 degrees. Lightly butter a casserole dish. I used a spray.

In a small skillet, melt 1/4 c. of butter over medium heat. Add onion, and cook 3-4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.

Pour the mixture in prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, until hot and bubbly.

Sausage Casserole

1 pkg Bis-Kits
3 T. Mayo (divided)
1/3 C. milk
1 lb. sausage
1/2 C. chopped onion
1 egg
2 C. grated cheese, cheddar or jack
2 - 4 oz. cans diced green chile

Mix Bis-Kits, 1 T. mayo and milk to form a soft dough. Press into 9X9 pan.

Brown sausage and onion together, layer on top of dough.

Stir together 2 T. mayo, cheese, egg and green chiles. Layer on top of sausage.

Bake at 375 degrees for 25-28 minutes.

Doubles easily for a 9X13 pan.

Breakfast Bread

This is from the Southern Living Christmas Book. They call it "orange bread" but I don't think it is very orangy, and sometimes I use lemon instead. I am killing two birds with one stone by posting here, because I am going to use this recipe while we're in Oklahoma.

3/4 c sugar
1/2 c chopped pecans
1 T grated orange rind
2 11oz. cans refrigerated buttermilk biscuits
1 3oz. package cream cheese cut into 20 tiny little squares
1/2 c butter, melted
1 c powdered sugar
2 T orange juice

Combine first 3 ingredients and set aside. Separate each biscuit into 2 halves. Place a cream cheese square between halves, press edges to seal. Dip each biscuit in melted butter and dredge in the reserved sugar mixture. Stand each biscuit on end in a lightly greased bundt pan, spacing evenly. Drizzle with remaining butter and sprinkle with remaining sugar mixture. Bake at 350 for 45 minutes or until golden. Invert onto a wire rack. Whisk together powdered sugar and juice, drizzle over the warm bread. YUM.

Rolls from Scratch and Cinnamon Rolls from Scratch

This is from a note from David's head director, Manuel San Luis. They're AWESOME. Sorry about the lack of exact measurements later on. I am certain these are not good for weight watchers, but with Thanksgiving coming up I'm planning on making a lot of these.

Basic Roll Recipe:

• 1/2 cup lukewarm water
• 2 pkg. dry yeast (fast rising works)
• 1 tsp sugar
• 2 cups milk
• 1/2 cup sugar
• 1 tsp salt
• 1/2 cup butter
• 1 egg
• 6 cups flour

Put yeast and 1 tsp sugar in water and let dissolve. (This will also serve to proof the yeast. If it does not foam in the water, pour it out and start over.) Scald the milk and allow it to cool to room temperature. Cream 1/2 cup sugar, salt and 1/2 cup butter. Beat in the egg, then add the milk and yeast. Add flour, 1/2 cup at a time and mix. The mixture should be sticky. If too much flour is added, the rolls will not be light (hockey puck time)!

Let the dough rise in bowl until double in size. Punch down. Cover with a thin layer of oil and place in refrigerator. Refrigerate at least overnight but not more than 2 days. (This is optional)

On floured surface, knead dough slightly. Roll out and cut with biscuit cutter. Dip in melted butter; fold in half. To make folding easy, pull on the dough slightly. Place on ungreased pan. Let rise until doubled. Bake at 400ºF for 10 min. or until golden brown. Watch them carefully to avoid burning.

For Cinnamon Rolls:
Add more sugar and a teaspoon of each of vanilla and almond extract to the dough. Roll out on floured surface into a rectangular shape. Spread softened butter or margarine over the top of the dough. Sprinkle sugar and cinnamon over buttered dough. Add pecans or walnuts on top of everything.

Roll up the dough, length-side first, very carefully and tightly. Pinch ends of rolled up dough and cut into 1-inch rolls. Place rolls on greased cookie sheet and brush with butter. Bake at 350ºF for about 25 min. Watch carefully to avoid burning.

Drizzle mixture of powdered sugar, milk, and vanilla. Top with more pecans.

Blueberry ricotta pancakes

Our favorite pancake recipe.

2 c Krusteaz Buttermilk pancake mix
1 1/2 t vanilla extract
1 c ricotta cheese (I use part-skim)
2/3 - 1 c frozen blueberries

Mix 1 2/3 cup water and vanilla with pancake mix. Fold in the ricotta and blueberries and make pancakes!

This comes from an Everyday Italian recipe. I like more blueberries and my ricotta more blended in than she does. These take a little longer to cook than traditional pancakes. The honey syrup is especially good:

Combine 1/3 c water and 1/3 c sugar in small saucepan over medium heat, stir until sugar dissolves, making simple syrup. Stir in 1/3 c honey. Yum!