Breakfast Hash
6 servings
1 lb Bacon or sausage
5 red or yellow potatoe, super thinly sliced
1/2 tsp salt
1/4 tsp pepper
8 eggs
2 green onions, thinly sliced
1/2 cup of shredded cheddar cheese
Cut bacon into 1-inch pieces.
In a large frying pan, fry bacon or brown sausage.
While meat is cooking slice potatoes super thin. I use a salad shooter to slice my potatoes. Use slotted spoon to remove bacon or sausage. Place bacon or sausage on paper towel lined plate. Set aside.
There should be a thin layer of fat on bottom of pan, if not add olive oil to pan to make a thin layer across pan. Add potatoes to hot oil. Try to get most of the potatoes to touch pan surface.
Sprinkle with salt and pepper.
Cook on medium high heat until golden brown for about 5 minutes. Try not to stir the potatoes or they will not get crisp. Flip the potatoes over all together, so golden side is up. Cook for 3 more minutes. Drain off extra grease. Add green onions over the top of potatoes.
Stir the potatoes and onions together, cook for 2 more minutes. Sprinkle bacon or sausage over the potatoes.
Beat eggs in a bowl, add a sprinkle of salt and pepper, set aside. Pour eggs over potatoes. Stir mixture until eggs are cooked.
Sprinkle cheese over hash and stir until melted.
Queso Soup
8 servings
1 1 yellow onion, finely chopped
2 2 teaspoons fresh garlic, minced
3 1/4 cup green pepper, finely chopped
4 1 teaspoon jalapeño, finely chopped
5 2 Tablespoons vegetable oil
6 4 cups chicken stock
7 15 oz. can tomato puree
8 1/2 teaspoon salt
9 1/4 teaspoon pepper
10 1 teaspoon sugar
11 1 teaspoon chili powder
12 1 teaspoon worcestershire sauce
13 1 teaspoon hot sauce
14 2 Tablespoons flour
15 1/2 cup water
16 1 lb cooked shredded chicken, beef or pork
17 1 14 oz can of corn, drained
18 1 14 oz can of black beans
19 1 bunch of cilantro, finely chopped
20 1 cup cream
21 1/2 cup sour cream
22 8 oz veleveta, 1-inch cubes
In a large pot heat oil, sauté onion, green pepper, jalapeno and garlic until soft.
Add ingredients 6 through 13. Bring to boil, then reduce heat and simmer 20 minutes.
Mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.
Add chicken or beef or pork, beans, corn and cilantro then simmer 10 minutes.
Cut cheese into 1 inch squares for easier melting. Stir in sour cream, cream, and cheese.
Soup is ready when cheese is completely melted.
Serve with tortilla strips or chips in a haystack on top of soup. You can garnish with sprigs of cilantro or a dollop of sour cream or salsa on the tortilla stack.
Tortilla strips
12 corn tortilla
1/4 teaspoon salt
oil for frying
Cut the tortillas in strips with scissors.
Heat oil to 375.Be very careful not to splash the oil out of pan it will burn you. I use deep fryer. If using a fryng pan make sure you have 1 inch of oil in frying pan to fry the strips. Place strips in oil about 1 minute then try and turn them over to get other side.
If you using a fryer take basket out of oil and shake it alittle to turn over tortillas.
When golden brown turn them onto a plate lined with paper towels and sprinkle 1/4 teaspoon of salt over them while still hot.
Be very careful not to splash the oil out of pan it will burn you.
Reese's Peanut Butter Bars
36 bars
Cookie Base
1 cup butter, softened
3 TBL milk
1 1/2 cups brown sugar, firmly packed
1 cup sugar
1 cup creamy peanut butter
1 egg
1 1/2 teaspoon vanilla extract
2 1/2 cups quick oats
2 cups flour
1 tsp baking soda
1 tsp salt
Preheat oven to 350. Spray a bar or jelly roll pan with cooking spray. In a large mixing bowl cream butter and sugars together. Mix on high for 1 minute. Add peanut butter, egg, milk, and vanilla, mix well. Add baking soda and salt, mix well. Slowly add quick oats and flour, mix well, making sure to scrape sides and bottom of bowl.
Press the cookie mixture to bottom of pan. Bake for 13-15 minutes.
While baking make the peanut butter frosting. Let bars cool 5 minutes before frosting with peanut butter frosting. The bars will still be warm so frosting will melt a little. Press softly when frosting.
Cool peanut butter frosted bars completely, before frosting with the chocolate frosting. I even place in refrigerator for 1 hour. Then gently spread chocolate frosting over the peanut butter frosting.
Peanut Butter Frosting
1 1/2 cups creamy peanut butter
2 TBL butter, softened
3/4 cup powdered sugar
Cream peanut butter and butter together. Add powdered suger mix well.
Chocolate Frosting
6 TBL butter, softened
4 cups powdered sugar
1/2 cup cocoa
1 tsp vanilla
6-8 TBL milk
Cream butter and powdered sugar. Mix on high for 1 minute. Add cocoa and vanilla, mix well. Add 6 TBL milk, mix together. If needed add more milk until spreadable consistency is reached.
* Great for gathering with large number of people.
**Also know as lunch lady bars.
