Farmer's Casserole

3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces)
1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
1/4 cup sliced green onions
4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed
1-1/2 cups milk or one 12-ounce can evaporated milk or evaporated fat-free milk
1/8 teaspoon salt
1/8 teaspoon black pepper


1. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.

2. In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.

3. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.

4. Make-ahead directions: Prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.

5. Farmers Casserole for 12: Prepare as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 12 servings.

Oatmeal Scones

1 1/2 cups rolled oats
1/4 cup whole milk
1/4 cup heavy cream
1 large egg
1 1/2 cups flour
1/2 cup sugar plus some extra for sprinkling on top
2 tsp baking powder
1/2 tsp salt
10 Tbsp butter, cut into small cubes & chilled
1 cup raisins (optional)
1/2 tsp cinnamon (optional)

With rack in middle position, heat oven to 375. Spread the oats on a baking sheet and toast in oven until lightly browned, about 8-10 minutes, stirring as needed. Let cool on a wire rack. Increase oven temp to 450. Measure out 2 Tbsp of cooled oats and set aside for counter. Run the baking sheet under cold water to cool completely and dry it with a towel. Line it with parchment paper.

Whisk the milk, cream and egg together in a large measuring cup. Remove 1 Tbsp into a small bowl for glazing.

Pulse the flour, sugar, baking powder and salt in a good processor until combined. Scatter the chilled butter cubes and process until it looks like coarse sand or cornmeal, about 15 pulses.

Transfer the mixture to a medium bowl and stir in the cooled oats. (It is important to make sure the oats are cooled completely so that they don’t soften the butter. Gently stir in the milk mixture using a rubber spatula until large clumps form. Knead the mixture in the bowl by hand until it becomes a cohesive mass.

Dust the counter with half the reserved oats and turn the dough out onto it, putting the remaining reserved oats on top. Pat the dough out into a circle about 1 inch thick. Cut into 8 wedges and place on the baking sheet. Brush with the reserved milk mixture and sprinkle with reserved sugar.

Bake until golden brown, about 12-15 minutes. Let scones cool on baking sheet on trivet for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.

Chicken Mushroom Crepes Filling

1/2 lb. fresh mushrooms- sliced (or 1 6-8 oz. can mushrooms)
4 tbsp. butter
1/3 cup chopped onion
4 tbsp. flour
2 cups milk
2 tbsp. dry Italian dressing mix
1/8 tsp. pepper
1/2 cup sour cream
3 tbsp. cooking sherry
2 cups cooked chicken
3 tbsp. fresh parsley (or 3 tsp. dry parsley), 1 tbsp. reserved for garnish

Saute onions in the butter over medium heat till soft, then add mushrooms and cook or a couple minutes. Sprinkle flour in and stir till thickened. Reduce heat to low. Add sour cream and sherry. Simmer or about 10 minutes. Reserve 1 cup of this sauce for the topping.

Continue over low heat with remaining sauce and add chicken and 2 tbsp of the parsley. Heat through. Makes enough for 12 crapes with approximately 1/4 cup filling for each crepe.

Crepes:
1/2 cup milk
1 cup flour
2 eggs
1 Tbsp oil
1/4 tsp salt

Beat till mixed well.
Pour 2-3 Tbsp into a lightly greased skillet. Lift and tilt pan until batter covers the bottom. Cook until done.

Peanut Butter Mississippi Mud Bars

8 tablespoons (1 stick) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup creamy peanut butter
1 large egg, at room temperature
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
8 ounces white chocolate, coarsely chopped
and divided into two 4-ounce portions
8 ounces semisweet chocolate, coarsely chopped
and divided into two 4-ounce portions
1 cup coarsely chopped pecans, toasted
and divided into two 1/2-cup portions


1. Preheat the oven to 325 degrees F. Butter the baking pan, line it with aluminum foil and butter the foil.

2. Put the butter and sugar in a large bowl and blend until smooth using the electric mixer on medium speed. Beat in the peanut butter until smooth.

3. Stir the egg and vanilla together in a bowl and add to the peanut butter mixture until combined.

4. In a small bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and combine well.

5. Stir in 1 portion each of the white and semisweet chocolates and combine. Add 1 portion of the pecans and mix until combined.

6. Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes, or until the center is soft but no longer runny. Remove the pan from the oven and immediately sprinkle the remaining white and semisweet chocolates over the top. Cover the pan with aluminum foil and set aside to let the chocolates melt.

7. When melted, swirl the chocolates together with the tip of a sharp knife to make a marbleized effect. Sprinkle the remaining pecans over the top. Let the bars cool completely in the pan on a wire rack.

8. To serve, cut into 2-inch squares and arrange on a serving plate.

Pinwheels

8 oz. cream cheese, soften
8 oz. sour cream
4 oz. chopped ham
1 sm. can chopped olives
1 sm. can diced chilies
1/4 cup chopped green onion

Mix together. Spread in 10-12 flour tortillas. Roll up and refridgerate for several hours. Slice into desired amounts.

Tamale Pie

Fry 1 lb. of ground beef with 1 onion, 1 glove of garlic, 1 bell pepper all chopped fine. Add 1 lg can of whole tomatoes, cut in quarters, add 1 can corn, 1 can whole black olives. Add spices: 1 tsp. cumin, 1 tsp. chili powder, 1/2 tsp. ground coriander, 1/4 tsp. oregano, 1/4 tsp black pepper, 1/8 tsp cloves, 1/8 tsp garlic powder, 1 1/2 tsp salt.
Cook slowly for 15 minutes.

Mix in a seperate bowl: 1 cup yellow corn meal, 1 cup milk, 3 beaten eggs.

Then add corn meal to beef mixture, mix well. Pour into large deep casserole pan. Bake at 350 for 1 hour.

Chocolate Passion Truffles

GANACHE (Center)
1 lb. Guittard dark chocolate chips or candy melts
6 oz. dark chocolate, coarsely chopped
1 cup heavy whipping cream

Melt chocolate chips in microwave on high for one minute, stirring at 15 second intervals. Add one half cup whipping cream. Stir thoroughly. Add remaining whipping cream. Stir thoroughly. Add coarsely chopped chocolate. Stir thoroughly. Chill until firm, (half an hour). Roll into 1 to 1 1/2 inch balls and chill again for 15 to 20 minutes.
Makes 12 to 15 centers.

OUTER COATING
1 lb. Guittard dark chocolate chips or candy melts

Melt chocolate chips in microwave on high for one minute, stirring at 15 second intervals. Set aside two Tablespoons of melted chocolate. Cool remaining chocolate slightly, (1 to 2 minutes). Working rapidly, drop center into coating. Cover entire center. Lift out with candy spoon. Draw spoon across rim of bowl to remove excess chocolate; drop onto waxed paper; bring "string" of chocolate across top. (If chocolate becomes too stiff, heat slightly). Allow coating to harden, (15 minutes).

Fill pastry bag with 2 Tablespoons of melted chocolate. Using writing tip, lace lightly over truffles in a crisscross pattern. Place finished truffles in candy cups, using cotton gloves to prevent fingerprints or melting. May be stored, covered at room temperature for up to 3 weeks.
Makes 12 to 15 truffles.

Pumpkin Soup

¼ cup butter
1 cup chopped onion
1 garlic clove, crushed
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon coriander
1/8 teaspoon crushed red pepper
3 cups chicken broth
1 ¾ cups (16 ounce can) pumpkin
1 cup half and half

Saute onion and garlic in butter till tender. Add curry, salt, coriander, and red pepper. Cook 1 minute. Add broth, boil gently uncovered for 10-15 minutes. Stir in Half and Half and pumpkin. Cook 5 minutes. Process in blender until creamy. Can be made ahead.
*Optional: Garnish with sour cream and chives. -Dawn Holmes

Monterey Chicken - Rice bake

1/2 c cottage cheese
3 oz pack of cream cheese (at room temp)
1 can cream chicken soup
1/2 c sour cream
1 t salt
1/8 t garlic powder
1 can Ortega green chilies
3 c cooked chicken - chopped
3 c cooked rice - cooked in chicken broth
1 c grated jack cheese
1 can pimentos
2 c chopped tomatoes
3/4 c crushed corn chips



Blend soup, cottage cheese, cream cheese, sour cream, salt, and garlic powder till smooth. Add mixture to the rest of the ingredients except corn chips. Put in 9"x15" pan, sprinkle chips on top. Bake for 25-30 minutes at 350 degrees.

Mexican Lasagna

1 lg onion chopped
3 T chili powder
1/2 t sugar
3/4 t salt
12 corn tortillas
2 lbs ground beef
1 minced garlic clove
3 c tomato sauce
4 oz can green chilies
2 c cottage cheese
1 egg
1/2 lb grated jack cheese
1 c grated cheddar cheese

Garnish:
Sour cream
1 c sliced black olives
1 cup chopped green onion

Brown meat - saute onion & garlic and mix. Sprinkle chili powder over meat and mix well. Add tomato sauce, sugar, salt, and chilies. Simmer on low heat for 15 min. Tear tortillas in small pieces. Beat cottage cheese and egg together - set aside.
In 9"x13" pan spread 1/3 meat, 1/2 jack cheese, 1/2 cottage cheese mix, 1/2 tortillas. Repeat.
Finish with meat layer, top with Cheddar cheese and baked uncovered 30 min. Let in rest for 10 minutes before serving.