Sunday, December 22, 2013

Troop 832's Hungry Man Breakfast Burritos

My boys ate these on their Boy Scout campouts and everyone agrees they make the best breakfast burritos around.  This recipe makes over 20 burritos.

1 large Onion chopped
1 1/2 lb to 2 lb ground sausage (we use turkey sausage since it isn't as greasy)
1 large bag of frozen hash browns
1 1/2 dozen eggs (a few more if needed)
1 lb shredded cheese

Directions: Fry meat and chopped onion until done.  Drain most fat.

Add hash browns and cook about 10 minutes. Stir a few times while cooking

Whisk eggs in a large bowl and pour over meat and potato mixture. Stir to mix.  Cover and cook for 20 minutes.

Add half the cheese and stir.  Sprinkle remaining cheese on top and cook until melted.

The Scouts made this in a Dutch oven, we've had to modify this recipe for home use.

We take out the meat and onions and then cook the hash browns, since they won't all fit in the pan together.  At the point where we add the eggs, we cook it in a 350*F oven in my large oval roasting pan.  I will check it and stir it every 10 or 15 minutes until it is done, then stir in the cheese.

When the filling is done, we eat it in soft taco shells.  If you want to make this ahead of time for a group, you can individually wrap the burritos in tinfoil and reheat them the next day at 325*F for about 45 minutes.

Hazen's Mississippi Mud for Lehi!

There are many different kinds of "Mississippi Mud."  This is Grandma Hazen's recipe, but instead of shortbread pecan crust (our family aren't fans of nuts), we put it in a graham cracker crust.

Graham cracker crust in a 9x13 cake pan:
2 cups Graham Cracker Crumbs
1/2 cup Butter
5 TBS Sugar
Mix and press into the bottom of a 9x13 cake pan.

Filling, bottom layer:
8 oz softened cream cheese
1 cup whipped cream, dream whip or cool whip
1 cup powdered sugar
Beat well and spread over graham cracker crust.

Filling, top layer:
2 small packages of chocolate pudding
3 cups milk
Beat well and spread over the cream cheese layer.

Refrigerate 2+ hours.  Cut and serve.  Can be served with squirted whipped cream on top.

Mississippi Mud can be used substituting cherry or blueberry pie filling for chocolate pudding layer.

Friday, May 6, 2011

Banana Oatmeal Cookies

At our house we call these healthy cookies. I made these this week, doubled the recipe, and they were all gone in one day. Actually half a day. I made them with whole wheat flour so they were very healthy and had a lot of fiber. It was also an excellent way to get rid of over ripe bananas.

I made these for a friend who doesn't like chocolate and she loved them.

1/2 cup canola oil (or 1/2 cup shortening)
1 cup sugar
1 egg
1 cup mashed banana (about 2 large bananas)
1/2 cup raisons (optional- I do not like raisons so I never put them in but you could if you wanted)
1 3/4 cups oatmeal
1 1/2 cups flour (if using whole wheat flour I'd put in an extra 1/4 cup)
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

Mix oil and sugar (or cream shortening and sugar). Add egg and mashed bananas. Sifted dry ingredients and add to creamed ingredients. Spoon blobs of cookie dough onto a GREASED cookie sheet. Bake at 375*F for 12-13 minutes or until edges are golden brown and middle is cooked solid. If you use canola oil the cookie dough will be a little runnier and spread out more on the pan but it'll be just fine.

Potato Chowder/Corn Chowder

Potato Chowder/ Corn Chowder
You say POE-TAY-TOE and I say PA-TA-TOE, actually in this case, you say corn. My sister calls this Corn Chowder and I call it Potato Chowder. It has both veggies, so call it whatever you want. This is Mosiah's FAVORITE dinner.

I recently typed directions for this up for my son-in-law and I copying straight from the e-mail I sent him. For you expert cooks, these directions might seem a bit simplified, but Lochsley tried to make this in college and it didn't work so when I sent these to her husband I made sure to explain everything in detail.

You'll need.

1 onion chopped into little pieces
3 potatoes cut into bite size cubes
2 TBS butter
First you saute the onion in butter in a skillet. (I don't know how experienced of a cook you are, so please forgive me if I over explain something. To saute, melt the butter in a fry pan or wok, put in your chopped onions and cook them by moving them around a lot, and they are done when they are kind of transparent. If they turn brown, they are cooked too much.) Add your potatoes in (don't saute the potatoes) and pour water on them until they are just covered (make sure your fry pan is deep enough for this or use the wok) add 1 tsp salt, and boil the potatoes until they are tender. Check by running the back of a kitchen knife through the potato, if it slices through easily, they are done. Turn off heat. DO NOT dump out water.

Make white sauce.

In a 4 cup sauce pan over med to med-high heat

melt 4 TBS of butter,
4 TBS of flour,
2 or 3 shakes of pepper and
1/2 tsp salt
Stir with whisk

Add 2 cups of milk all at once (you are going to want to have the milk pre measured in a liquid measuring cup so you don't burn the butter while you're trying to get the milk measured)

Stir with whisk until the mixture starts to thicken and bubbles (like a volcano- think of the magma not a roiling boil like water)

Then stir and cook for 2 more minutes.

Be warned it take FOREVER for white sauce to bubble to be prepared to stand there and stir. You can't stop stirring except for a second to see if it is bubbling, other wise it will burn.)

After it is cooked, turn off the heat. You can add some shredded orange cheese (cheddar, colby jack, colby) to the white sauce for a little more flavor.

You need to have ham cut into small pieces
1 can of corn
1 can cream corn.
In a large soup pot, combine- the potatoes and onions with the water you boiled them in, the white sauce, the can of cream corn, the can of corn (drained) and the ham. Stir them all together and heat at low heat until the ham is hot. (Don't boil and stir every couple of minutes so the bottom doesn't burn.)

Monday, May 2, 2011

Homemade Soft Taco Shells

These have never worked quite right since they took the transfat out of Crisco, but I still make them. You have to eat them while they are warm or they get brittle.

3 cups flour
1 tsp baking powder
1 tsp salt
1/2 cup shortening
1 cup warm water

Sift dry ingrediets and cut in shortening with a pastry cutter. Mix in warm water and knead until smooth. Pinch off a ball a little larger than a ping pong ball. Roll out on a well floured surface (I like using a pastry clothe) until thin. Fry on a DRY skillet (no oils) until the surface gets bubbles and the bubbles turn a little brown. Flip and cook the other side. Keep warm or they get brittle.

Homemade Refried Beans

Rinse and soak 4 cups of pinto beans in your crock pot overnight. (Soak in cold water, don't turn your crockpot on!) The next morning drain water and refill with clean water. Cook in high all day. Make sure the beans are always covered in water.

A hour before you want to eat, saute in 2 TBS canola or olive oil
3 cups chopped onion
4 tsp cumin
1 tsp garlic powder
1 tsp salt
1 pkg or 2 TBS taco seasoning

then add
1 cup minced green pepper
2 tsp salt
1/2 tsp black pepper
and continue to saute'

Turn down heat, cover and simmer for 5 minutes. Set aside.

Drain almost all the water off the beans (Save some water in case you need it.) Mash the beans with a potatoe masher. If the beans are too dry then add a little of the water you saved. When mashed, mix in your saute'd onion/green pepper/spices. Replace crockpot and continue to cook on high for an hour so the spices can mix in with the beans. Use in burritoes or as a side dish. Que bueno!

Cream Cheese Frosting

4 oz of cream cheese (1/2 a block)
1/4 cup butter
1 tsp vanilla
2 cups powder sugar

Cream, butter, cream cheese and vanilla. Slowly add powdered sugar and beat until smooth.