Breakfast Potatoes

Prepared by: Christine Sabatowski

For my potatoes I didnt use any measurements so if you make them you can just use how much you want and think.

I use Russet Potatoes. I washed and poked them with a fork and precooked them in the microwave till they were about 80% cooked. Once they were cool enough to handle I cut them into 1 inch pieces.

Then I get a pan hot with oil and butter, enough oil to cover the bottom on the pan and about 2 tablespoons of butter (or less if you want)

Once the butter is melted and the oil is hot add the potatoes and season them with any seasoning that you want. I use Italian seasoning and vegetable seasoning, Mix the potatoes so they are coated with the oil, butter and seasoning.

Cook until they are done and crispy. They will crisp up once most of the oil and butter is gone. Make sure that you stir the potatoes often to keep from burning the seasoning and the potatoes and that you get an even crisp.

Hobo Hash

Prepared by: Amy Watson

16oz. browned Maple Sausage

2 to 3 eggs per person eating

1 diced onion

1 diced green bell pepper

1 diced red bell pepper

1/2C cheddar cheese

In a large skillet brown sausage,then add veggies till sweated.

Beat all of your eggs then add to skillet and cook till done.

Stirring to scramble.

Turn off heat and add cheese to taste.

Grand Mariner Berries

Prepared by: Amy Noel

Marinate assorted berries (halved strawberry + raspberry + blueberry) in a tablespoon of Grand Mariner.

Can be made an hour in advance and refrigerated until use.

Grape Salad

Prepared by: Julie Gheesling

3 cups red, seedless grapes

3 cups green, seedless grapes

1 cup brown sugar

8 oz sour cream

pecan pieces

Put all grapes in a bowl.

Mix sugar and sour cream.

Pour over grapes.

Top with chopped pecans.

Cranberry Orange Muffins

Prepared by: Emily Colon

2 Cups all purpose flour

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

2 tsp baking powder

1/2 tsp salt

Grated Zest of 1 orange

1 large egg

4 tbsp unsalted butter, melted

1/2 cup whole milk

1/2 cup strained fresh orange juice

1 1/2 cups fresh cranberries or frozen cranberries, thawed

Preheat oven to 375F. Grease 10 standard muffin cups w/ butter.

In a bowl, stir together the flour, granulated sugar, brown sugar, baking powder, salt & zest. In another bowl, whisk together the egg, melted butter, milk, and orange juice until blended. Add to the dry ingredients, stirring just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in the cranberries just until evenly distributed, no more than a few strokes. Do not overmix.

Spoon the batter into each muffin cup, filling it level with the rim of the cup.

Bake until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm or at room temperature, with butter.

Cinnamon Rolls

Prepared by: Valerie Lake

http://www.recipezaar.com/Cinnabon-Cinnamon-Rolls-76864

Apple Cake

Prepared by: Jennie Jessaume

3 cups flour 3 cups dried, peeled cooking apples

2 cups sugar 3 TBS brown sugar (mix with apples)

1 cup salad oil ½ cup of raisins (optional)

1 tsp baking soda ½ cup chopped walnuts (optional)

1 tsp salt confectioners sugar

2 tsp vanilla extract

1 tsp cinnamon

3 eggs

Preheat oven to 325 degrees. Grease and flour two 8 inch cake pans.

In large bowl with mixer at low speed, mix well first 8 ingredients (left column), constantly scraping bowl.

Beat 3 minutes more. Stir in apples (with brown sugar), nuts and raisins. Spread in pans.

Bake for 1 hour. Sprinkle with confectioners sugar.

*Eat one now and put one in the freezer. It freezes well!*