Breakfast Casserole

I fixed this for our Christmas breakfast since I have a dozen mouths to feed. It is really very good and easy and is also good warmed up.


1 pkg hashbrowns (I use the cubed Southern style)
6 oz milk even evaporated is great
1 lb cubed cooked ham
6 eggs
small can mushrooms
1/2 c purple onion chopped
1/2 c bell pepper chopped
8 oz your favorite shredded cheese
salt and pepper to taste
1 stick of butter or margarine


Pre-heat the oven to 450.
Place hashbrowns with melted butter mixed in on bottom of 9x13 pan then salt and pepper to taste.
Cook for 15 minutes.
Turn heat DOWN TO 350.
In bowl, mix eggs, milk, onions, bell peppers and ham.
Salt and pepper to taste.
Add in cheese, stir in then pour over the heated hashbrowns.

Cook at 350 for about 20 minutes or until the smell makes you crazy. (It's great)

Serves a dozen of us fine and we are big eaters.

ORANGE FLUFF

The first time I had this was in the 70s. It was a school fundraiser meal and I instantly fell in love. Strawberry is fine too but I still prefer the Orange.
I used to make this for my Memaw with sugar free and fat free ingredients. Still pretty good but I really recommend the fat way. LOL


2 small or 1 large pkg orange jello
16 oz small curd cottage cheese (go for the 4%)
16 oz cool whip
1 can mandarin oranges
1 lg can of crushed pineapple
1 cup crushed pecans (more or less to your taste)

Blend cottage cheese in your food processor since many do not like the curds. I have had many that hate cottage cheese eat this fine and not notice, it makes it more like cream cheese.
Drain canned fruits well.
Put cool whip in large bowl, fold stir in cottage cheese, then fold in jello, then fruit and nuts.

Let chill a few hours or better yet overnight.

Some people add marshmallows, I am not a marshmallow fan so knock yourself out.

PUMPKIN ROLL

Pumpkin Cheesecake Roll

3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin spice
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup sugar
3 eggs, slightly beaten
2/3 cup solid packed pumpkin
1 cup walnuts, chopped (optional)

Cream Cheese Filling:
1 cup confectioners sugar
1 (8 oz.) pkg. cream cheese, softened
6 Tbsp. butter
1 tsp. vanilla
Beat together until smooth; set aside

Grease a 15 X 10 X 1 jellyroll pan. Line with wax paper. Grease and flour wax
paper. Sift dry ingredients. Beat eggs and sugar until thick and fluffy. Beat
in pumpkin. Stir in dry ingredients. Pour into pan; sprinkle with nuts
(optional). Bake at 350 degrees for 15 minutes. Loosen cake around edges.
Invert onto a damp, clean, kitchen towel, dusted with powdered sugar. Peel off
waxed paper. Roll up cake & towel together. Place seam side down on wire rack.
Cool completely. Then unroll cake, remove towel & spread with filling. Reroll
cake. Wrap with aluminum foil and refrigerate overnight. Slice and serve cold.

PUMPKIN CRISP

Pumpkin Crisp

2 c canned pumpkin
1 lg can evaporated milk
1/2 c sugar
1/2 c brown sugar
2 tsp pumpkin pie spice
3 eggs
1 box yellow cake mix
1 c toasted, chopped pecans
1 stick butter, melted
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Mix together pumpkin, evaporated milk, sugars, spices and eggs. Spray a 9x13-inch pan with Pam, then pour the mixture above into the pan. Sprinkle the dry cake mix over the mixture. Sprinkle the nuts over the cake mix and gently pat down the nuts/cake mix with your hand. Drizzle all the melted butter as evenly as possible across the top. Bake at 350 degrees for 50-60 minutes, depending on your oven.
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CREAM CHEESE COOKIES

Cream Cheese Cookies

1 cup butter
1 sm pkg of Cream Cheese (3oz)
1 cup sugar
1 egg yolk
2.5 cups flour
1 tsp. vanilla

Cream butter and cream cheese . Slowly add sugar beat until fluffy
Beat in egg yolk, add flour and vanilla. Mix Well. Chill dough
For at least 1 hour. Shape into 1 inch balls. Place on greased cookie sheet.
Bake at 325 degrees for 12-15 mins.

Frosting
2 cups powdered sugar
4 tablespoons lemon juice
4 tablespoons of butter
1 grated lemon rind

Cream butter and add sugar slowly add lemon juice and rind.
Spread on warm cookies

PEANUT BUTTER CHOCOLATE CHIP COOKIES

You can make these without any chips in them and they are still perfect. I like them because they are not overly sweet.

1 c margarine
1 c peanut butter
1 c white sugar
1 c brown sugar
2 eggs
1 1/2 tsp vanilla
2 1/2 c all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
12 oz bag milk chocolate chips (or Reese's peanut butter chips are good too!)


Preheat oven to 375 grease cookie sheets

Cream peanut butter, sugars and margarine until creamy.

Beat in eggs, one at at time.

Stir in vanilla.

Combine flour, soda and salt together in separate bowl, stir into peanut butter mixture.

Roll dough into 1 inch balls, place 2 inches apart on cookie sheets.
Wet fork dipped in sugar and make criss cross patterns. (I have also elimated this step and they are just fine without it)

Bake 8 to 10 minutes. Cool on wire rack, get a cold glass of milk and enjoy!