Hash Brown Quiche

This breakfast dish is really different, and its a nice change from a traditional ham and cheese omlette! The eggs and potatoes bake up light and fluffy, and are soooo good!

8 shredded hash brown potato patties
1/2 cup butter melted
1 cup cubed precooked ham
1 cup shredded cheddar cheese
1 cup shredded swiss cheese
8 eggs
2 cups milk or cream
1/2 teaspoon salt

Place hash brown potato patties in a greased 9x13-inch pan. Pour melted butter evenly over the surface of the patties. Bake at 350 for 20 minutes. Remove from oven. Sprinkle potatoes with ham and cheeses. In a large bowl, beat eggs, milk or cream, and salt. Stir. Pour mixture over cheeses and ham. Bake at 350 for about 30 minutes. Serves 8.


Source: The Essential Mormon Cookbook

Aebleskivers

The best way to describe an "aebleskiver" is a "pancake puff ball." They originate in Denmark, and are crispy on the outside and fluffy and light on the inside. Whenever we have company for breakfast, we make them, and serve with bacon on the side. To make real aeblskivers, you will need an aebleskiver pan (pictured above), which you can purchase online. It's a round pan with several round divots to pour the batter into. Enjoy!

2 cups buttermilk
3 eggs
1 teaspoon salt
2 cups flour
2 Tbsp. sugar
1 tsp. baking soda
1 tsp. baking powder
vegetable oil

Separate eggs. Place yolks in a large mixing bowl. Add buttermilk and mix together thoroughly. Add dry ingredients and mix again, just until moistened. In a separate bowl, beat egg whites until stiff peaks form. Carefully fold in egg whites to batter. Heat aebleskiver pan over medium high heat, and add 1/2 teaspoon of oil into each well in the pan. When hot, drop batter by tablespoonfuls into pan and cook for 2-3 minutes. Turn with fork and cook 1-2 minutes longer or until golden brown on both sides. Serve hot with your favorite jam and powdered sugar, or maple syrup and butter.

Farmer's Hamburger Soup

This is another version of Hamburger Soup from Heather's family. It uses pearl barley instead of potatoes, which makes for a different twist on the classic potato version. It is SO EASY and really yummy!!!

1 lb. ground beef
5 cups water
1 (16 oz.) can tomatoes
1 med. onion, chopped
2 med. carrots, chopped
2 ribs celery, chopped
1/3 cup pearl barley
1/4 cup ketchup
1 Tbsp. beef bouillon
2 tsp. seasoned salt
1 tsp. dried basil
1 bay leaf

In soup pot, brown ground beef. Drain. Add remaining ingredients. Stir. Cover and simmer for 1 hour.

My Dad's Favorite Oatmeal Raisin Cookies

My dad, Karl Haws, has made these cookies for ages. He has bag, upon bag, upon bag in the freezer. He especially likes these cookies very small, because they become these poppable little crispy-crunchy bites. However, you can make the cookies whatever size you like.

1 cup butter, softened
1-1/2 cups brown sugar
2 eggs
5 Tbsp. evaporated milk
1 tsp. vanilla
2 cups flour, sifted (my dad especially likes to use whole wheat flour)
1-1/2 tsp. baking powder
1 tsp. salt
1/8 tsp. nutmeg
1 tsp. cinnamon
2 cups rolled oats
1/2 cup chopped walnuts
1 cup raisins

In a large bowl, combine flour, baking powder, salt, nutmeg, and cinnamon. Set aside. In a large mixing bowl, cream butter and brown sugar. Add eggs, evaporated milk, and vanilla. Mix well. Add combined dry ingredients and mix well. Add oats, walnuts, and raisins, mixing until all ingredients are evenly incorporated. Drop by tablespoonfuls onto greased cookie sheet. Bake at 375 for 12-15 minutes or until lightly browned.

Chicken Crescents

This is a favorite meal at our house. It is filling, flaky and just plain yummy! They are easy and quick to make, which is always a plus.

Crescents:

2 tubes refrigerated Crescent rolls
1 (8 ounce) package cream cheese softened
2 cups cubed cooked chicken
2 green onions
seasoning salt to taste
1/4 cup butter melted
1 cup seasoned bread crumbs (we usually use italian bread crumbs)

Sauce:

1 can (10.75 ounces) Cream of Chicken soup
1/2 to 1 cup sour cream
1/3 cup milk

In a bowl combine cream cheese, chicken, green onions and seasoned salt. Mix well. Place a small amount of the filling on the wide end of the crescent roll. Roll crescent toward smaller end, tucking under seams and pinching closed. Roll the filled crescent in the melted butter and then in the bread crumbs. Place on a baking sheet. Repeat for all remaining crescents.

Bake at 350 degrees for 25 minutes or until lightly brown.

In a saucepan, heat the soup, sour cream and milk. Warm through. If you find your sauce to be too thick add more milk. Be aware that as the soup warms it gets thinner so don't add too much milk. If you like your sauces to be more tangy, add more sour cream.

Spoon warmed sauce over crescents. Enjoy!

Honey Sesame Pork Tenderloin

Awesome recipe! This pork has soooo much flavor! You have to try it!

1/2 cup soy sauce
2 cloves garlic, minced
1 tsp. ginger or 1 Tbsp. fresh ginger, grated
1 Tbsp. sesame oil
1 to 1-1/2 lb. Pork Tenderloin
1/4 cup honey
2 Tbsp. packed brown sugar
1/4 c. sesame seeds

Combine soy sauce, garlic, ginger, and sesame oil in large ziploc bag. Add tenderloin. Marinate at least 2 hours. Combine honey and brown sugar in a shallow bowl. Remove tenderloin from marinade and pat dry with a paper towel. Roll tenderloin in honey mixture and then roll in sesame seeds. Roast in shallow pan at 375 degrees for 20-30 minutes, or until meat thermometer registers 160. Makes 4-6 servings.


Source: Worldwide Ward Cookbook

S'mores Bars

This recipe was given to us by Julia Haws, our sister-in-law. She first made these awesome bars for us one summer when we were all at our family cabin in Southern Idaho. These bars are quickly becoming a cabin tradition for us!

3/4 cup butter, melted
1 cup flour
2 cups graham cracker crumbs
1/2 cup brown sugar
3 cups mini marshmallows
3 cups chocolate chips

In a large bowl, mix together butter, flour, graham cracker crumbs and brown sugar. Press into 9x13 pan to make crust. Sprinkle marshmallows and chocolate chips over crust. Bake at 350 for 30 minutes. Allow to cool before cutting.