Egg Sandwiches - Roan & Seth

Black & White Pinwheel Cookies - Claire & Tori

Cheesy Ham and Hash Brown Casserole - Miranda, Brittany & Spencer

 

1 (32oz) package frozen hash brown potatoes

8 oz. cooked, diced ham

2 cans condensed cream of potato soup

1 (16 oz) container sour cream

2 cups shredded sharp Cheddar cheese

1 ½ cups grated Parmesan cheese

Directions:

1.     Preheat oven to 375 degrees. Lightly grease a 9 X 13 baking dish.

2.     In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and cheddar cheese. Spread evenly into prepared dish. Sprinkle with parmesan cheese.

3.     Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Jello Pie - Stephanie, Roberto & Ross

Crust:

Mix 1 ½ c. graham cracker crumbs, 6 tablespoons butter and 1/3 cup sugar until moist. Press into 9X9 ungreased pan. Bake at 375 degrees for 7-9 minutes.

Filling:

Make jello – follow speed method on the box. Don’t let it completely solidify, needs to be a little runny. Mix 1 small container of cool whip into the jello. Pour mixture into the crust.

Refrigerate until firm enough to cut.

Elephant Ear Bread - Mrs. Grunwald

 Cinnamon and sugar pull-apart bread

Dough

2 3/4 cup plus 2 Tbsp. all-purpose flour

1/4 cup sugar

2 1/4 tsp. active dry yeast (1 packet)

1/2 tsp. salt

4 Tbsp. butter

1/3 cup whole milk

1/4 cup water

2 eggs (at room temperature)
1 tsp. pure vanilla extract

Filling

1 cup sugar

2 tsp. cinnamon

1/4 tsp. nutmeg

4 Tbsp. butter, melted

In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside.

In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes.

Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it's perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes.

Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.

Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered. Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other to make 3 to 4 piles and place them in a bread pan. Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 10-15 minutes to rise.

While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.