12 Days of Christmas: 3

DAY 3:  Christmas foods I look forward to & remember.

When I was a kid growing up on Christmas morning, you could always smell the cinnamon rolls that my Mom made from scratch.  She would spend hours in the kitchen getting the bread to rise and I’d sit close by to watch as she lined it with sugar and cinnamon and rolled them all up to put in a cupcake pan.  It was a recipe my Grandmother taught her and I watched it so many times that I was SURE there was no reason to write it down.  One day when my Grandmother was making a batch, I told her I would write down a few key notes to remind me of the recipe so I could make it when I moved out on my own and started a family.  Sadly my Grandmother passed away and I grew apart from my Mother and my scribbled short hand notes make no sense to me at all.  Those will always be apart of my happiest memories.
rolls rolling rolls
When Erik and I got married and started our family, I found a couple of recipes to try and incorporated these into OUR family tradition.  Now, I have to admit, these are NOT my personal recipes….for anyone who knows me, cooking is not my forte.
Try this one out though—its really delicious!

Hashbrown Quiche

3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham

Add any amount of cut up bacon (optional)
1/2 cup diced green onions
1 cup shredded Cheddar

Salt and freshly ground black pepper
Directions
Preheat oven to 450 degrees F.
Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

AND FINALLY…. I lean on Betty a lil’ for this yummy side item!
CINN STREUSEL

Pin It

5 comments:

Anonymous said...

Yum!!!! And there ain't no problem using someone else's recipes...that's what they're made for! :o)

I am in love with Blueberry Streusel box mixes. I seriously can't get enough!!!

And last time I was in town, I sat down with my grandmother and made her tell me step by step how to do all of her vegetables. I am SO grateful I have that now. I know how much you wish you had your grandmothers recipes. Memories are good, too, though.

Cherished Bliss said...

OMG we used to make Cinnamon rolls when I was little too! Actually, we made them for Thanksgiving, probably not a good idea since I pretty much ate them one by one every.single.night! Soooo worth it though : )

I wish I enjoyed cooking more, I just hate cleaning up the mess!

Impulsive Addict said...

YUMMY!!! I "borrow" recipes all the time! That quiche sounds so good right now!

Connie said...

I want to add Christmas Cinnamon Rolls to our tradition!

Liberty said...

LOVE homemade cinnamon rolls!! I haven't made them in 14 years though... the last time I got the water too hot and killed the yeast. It was my first Thanksgiving away from my family with Eric's family. I just sat in the kitchen and cried.

Maybe this year I will redeem myself! lol

 
BLOG DESIGN BY DESIGNER BLOGS