Monday, December 5, 2011

Ham and Potato Scramble

We tried this recipe for dinner the other night. The hash browns make this a very filling dish!

8 eggs
1/4 cup milk
1/4 tsp garlic salt
1/4 tsp ground black pepper
1/4 cup thinly sliced green onion (we used white onion)
1 Tbsp butter
1 cup refrigerated shredded hash brown potatoes
1/2 cup diced cooked ham (about 2 oz)
1/3 cup shredded Cheddar cheese

1. In a medium bowl, combine eggs, milk, garlic salt, and pepper; beat with a whisk until well mixed. Stir in onion. Set aside.
2. In a large nonstick skillet, melt butter over medium heat. Add potatoes and ham to skillet; cook for 6 to 8 minutes or until light brown, stirring occasionally. Add egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edge.
3. Using a large spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking and folding fro 2 to 3 minutes more or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately. Sprinkle with cheese. Serve warm.

Yield: 4 servings.

{Kudos to Family Circle magazine!}

"To Die For Blueberry Muffins"

I found this recipe on The Cooking Chicks blog. I made it for a baby shower, and they got great reviews. The first time I made them, I thought the amount of crumb topping was complete overkill, which surprised me. I made the second batch with less than half, and it was too little. Somewhere around half the topping would be about right to me.

Crumb topping
1 1/2 cups sugar
1/3 cup flour
1/4 cup butter, softened
1 1/2 tsp cinnamon

Muffins
1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 Tbsp baking powder
1/3 cup vegetable oil (I substituted applesauce)
1 egg
1/3 cup milk
1 cup fresh blueberries (I used frozen, and it worked fine)

1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners. Mix crumb topping ingredients and set aside.
2. Combine flour, sugar, salt, and baking powder.
3. Combine vegetable oil (or applesauce), egg, and milk. Mix into dry ingredients. Fold in blueberries.
4. Fill muffins cups 3/4 full and sprinkle with crumb topping. Bake for 20-25 minutes or until done.


{Kudos to thecookingchicks.blogspot.com, which has some great recipes- definitely check it out!}

Spiced Pumpkin Custard Pie

The pecan crust for this pie is a great alternative if you want a simple pie crust. I really like the texture- it kind of falls apart. We found that the filling part of the recipe makes enough for 2 pies, so we made a second crust.

3/4 cup chopped pecans, toasted (oops, we didn't toast ours...)
1 cup plus 2 Tbsp flour
1/2 tsp ground ginger
1/2 tsp salt
7 Tbsp shortening
2 Tbsp plus 1 tsp water

Filling
2 eggs
3/4 tsp ground cinnamon
3/4 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp salt
1 can (15 oz) solid-pack pumpkin
1 can (12 oz) evaporated milk
whippped cream, optional (but Lucerne brand French Vanilla is great!)
additional ground cinnamon, optional

1. Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger, and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press the dough onto the bottom and up the sides of an ungreased 9-inch pie plate.
2. For filling, in a large bowl, beat the eggs, sugar, spices, and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust.
3. Bake at 400 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon, if desired. Refrigerate leftovers.

{Kudos to Taste of Home magazine!}