The Voice of Innkeeping Vol 2 Issue 6 January 2018 | Page 33

Potato and Sausage Casserole

from AIHP member

Hermann Hill, Missouri

Make ahead the night before. Serves 10.

STEP ONE:

Preheat oven to 400 degrees, grease one 9x13 inch glass baking dishes.

•1.5 lbs. Bag of frozen potatoes

•1/4 cup olive oil

Spray large cookie sheet pan with PAM,

spread potatoes on pan, and drizzle with olive oil. Bake in oven for 15 minutes, or until browned and a bit crisped.

STEP TWO:

• 1 package of bacon sausage- substitute 1/3 lb. of bacon, chopped and 2/3 lb. package regular

sausage

• 1/2 bunch green onions, chopped (white and green parts)

• 1/2 cup flour

• 3 cups milk

• Worcestershire sauce, salt, and pepper to taste

• 1 cup grated cheddar cheese

Fry bacon sausage until barely pink. Add green onions, and fry until bacon sausage is cooked. Sprinkle flour on to sausage/onion mixture, and then slowly add milk, stirring constantly to mix and thicken. (Hint: if too thick, add more milk. Mixture should be the consistency of gravy) Season with Worcestershire, salt, and pepper. Add cheese and stir until melted. Set aside.

STEP THREE:

• 12 large eggs

• 1/3 cup of Milk

• 2 tbsp butter for pan

• 1/3 cup cheddar cheese for topping

Melt butter in pan, cook eggs until firm. Using a large metal bowl, combine potatoes and 2/3 of the sauce. Gently add eggs. Place mixture in greased glass dish, then add extra dollop of remaining sauce. Sprinkle with cheddar cheese. Refrigerate overnight. Reheat in 300-degree oven for 30-40 minutes.

Will You Marry Me Cookies!

From Magazine Editor Mary Hughes

Ingredients

• 1 cup butter

• 1 ¼ cups light brown sugar

• ½ cup granulated sugar

• 1 egg

• 1 egg yolk

• 1 teaspoon vanilla extract

• 2 cups flour

• 1 cup uncooked rolled or old fashioned oats - not quick oats.

•½ teaspoon baking soda

•½ teaspoon kosher salt

•¼ teaspoon ground cinnamon

•1 cup white chocolate chips extra for garnishing, if desired*

•1 cup semi-sweet chocolate chips extra for garnishing, if desired*

•1 cup roughly chopped toasted pecans, extra for garnishing, if desired*

Instructions

1.In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.

2.Add the brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.

3.Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.

4.Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.

5.Stir in the white chocolate chips, chocolate chips and pecans.

6.Roll by hand into medium-size balls or use a scoop, and place on sheet pans. If desired, tuck extra chips and pecans over tops of dough mounds for a lovely appearance.

7.Chill, on sheet pan for 30 minutes.

8.Preheat the oven to 325˚F. Remove the cookies from the refrigerator and bake for 14-18 minutes, or until golden brown. Allow to cool for several minutes on pan, then transfer to cooling rack.

I serve these at my B&B and guests absolutely love them!

Slow Cooker Apple Crisp - Gluten Free!

A great wintery dish!

Sweet apples topped with crumbly, buttery oats and slow cooked with cinnamon and brown sugar. Serve warm and top with vanilla ice cream. This Slow Cooker Apple Crisp recipe is so incredibly easy to make, you'll never want to make it in the oven again!

Servings: 8 servings

For the Apples

•6-7 Granny Smith Apples peeled, cored and sliced

•Juice of 1 lemon

•1/4 cup white sugar

•1 tsp vanilla extract

•1 tsp cinnamon

•1/2 tsp .baking powder

For the Topping

•1/2 cup dry oats (instant or rolled certified gluten free)

•1/2 cup all-purpose flour gluten free

•8 tbsp butter unsalted, 1 stick

•3/4 cup brown sugar

•1/4 cup white sugar

•1 tsp cinnamon

•1/4 tsp nutmeg

•1/4 tsp salt

Instructions

1.Place sliced apples in slow cooker.

2.Add lemon juice, cinnamon, white sugar, baking powder, and vanilla extract. Stir until apples are evenly coated.

3.In a mixing bowl, add oats, flour, brown sugar, white sugar, cinnamon, nutmeg, and salt. Stir to combine all ingredients.

4.Cut butter into flour mixture.

5.Using a spoon or your hands, combine flour mixture and butter until it forms a dough.

6.Crumble dough on top of apples evenly.

7.Place lid on slow cooker and set on High for 2 hours OR Low for 4 hours.

8.Open lid part way and cook for about an additional hour to let top get "crispy".

Winning

Winterlude

Recipes