Tuesday, November 25, 2008

Breakfast Burrito

Recipe from Taste of Home Best of the Holidays magazine


  • 1 lb bulk pork sausage
  • 1-1/2 cups Southern style hash brown potatoes
  • 1/4 cup diced onion
  • 1/4 cup diced red or green peppers
  • 4 eggs, beaten
  • 12 flour tortillas (8 inches),
  • 1/2 cup shredded Cheddar Cheese

  1. In a large skillet cook sausage over medium heat until no longer pink, drain. Add the potatoes, onion and pepper, cook and stir for 6-8 minutes or until tender.
  2. Add eggs; cook and stir until set.
  3. Spoon filling into center of each tortilla, sprinkle with cheese. Fold sides and ends over filling and roll up.
To Freeze and Reheat:

  1. Wrap each burrito in wax paper and foil. Freeze for up to 1 month.
  2. To reheat, remove foil and wax paper. Microwave on high for 2 minutes.
Review: This recipe is so easily adaptable to your tastes! We love it done following this recipe, but we've also adapted it a little bit at times; adding seasoning, bacon and other vegetables. It is so handy having these in our freezer! We triple the recipe and stock our freezer.
We have made these with the larger tortillas and put a bit more filling in them. With the 8 inch we need to eat two each to be full. With the larger size we only need one each.

Oven Baked Sweet Potato Fries

Recipe from here - I loosely followed it.

  • 11/2 lbs Sweet Potato
  • 1/4 cup olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp paprika
  • 1/4 tsp cinnamon
  • Peel and cut potatoes into fries.
  • Preheat oven to 425 F (if you do it before peeling the oven will be heating for a very long time!!) Line a baking sheet with aluminum foil.
  • Put fries, oil and seasonings into a bowl or zip lock bag. Stir or shake to coat fries.
  • Spread onto baking sheet in a single layer.
  • Cook for 30 minutes, turning every 10 minutes.
Review: I added way more salt and paprika to mine, and a little bit more cinnamon. I love the flavor! The ones I made for the freezer I did not season at all. Just cut the Sweet Potato and stuck it in the freezer. I cut my fries pretty thin and they were done after 20-25 minutes, so make sure to watch your fries during the last ten minutes of cooking!

Sunday, November 23, 2008

Eggless Eggnog

  • 1/2 gallon cold milk, divided
  • 1 package (3.4 ounces) Instant French Vanilla Pudding
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract*
  • 1/2 teaspoon ground cinnamon*
  • 1/2 teaspoon ground nutmeg*
*I added more of these because I like them :)

  1. In a bowl whisk 3/4 cup milk and pudding until smooth.
  2. Add remaining ingredients.
  3. Refrigerate until serving.
Review: A delicious, non eggy alternative to eggnog! This tastes so festive!! I made it up two hours before serving, and it tasted MUCH better after having been in the fridge, so I'd suggest making it ahead of time so it has time to sit in the fridge.