Potato and Sausage Hash

I created this recipe for a Fall Party at my work today.  I needed to bring a breakfast item that would feed a lot of people.  I wanted to make something that was hearty, warm and not your standard breakfast casserole.  I decided to create something different that i thought everyone would enjoy.  So, i came up with this recipe!  

Potato and Sausage Hash

(aka Cassie’s Casserole Concoction)

 Ingredients

4-5 lbs of potatoes (depending on how much you want to make)

5 lbs of pork sausage

3 onions

Garlic powder or minced garlic

Other variety of seasonings depending on personal taste

3 containers of shredded (not grated) Parmesan cheese

3.5 containers of Gorgonzola cheese

Cut potatoes in bite size chunks or like home fries.  Season with desired amount of seasoning, mix.  Dice onion and add to potatoes, mix.  Put in greased 9X13 pan or roast pan and cover.  Cook potatoes and onion at 375 degrees for about 1 hour or until potatoes are cooked all the way.  Brown sausage and drain.  Add to potatoes and mix.  Add cheeses, mix and cook until heated through and cheese is melted.

Everyone loved this recipe and it was a great success.  In fact, everyone loved it so much that they asked for the recipe.  It was the biggest hit of all the breakfast items!  You could change this recipe up a little and add egg if you wanted or you could add regular sausage and make this a non-breakfast item.  I will definitely make this again and use venison once the freezer is full from hunting season this year!  Enjoy!! 

Pistachio Cream Cheese Fingers

I made these cookies a while ago and decided to make them again.  They are just sooo delicious!  People who do not even like pistachio have fallen in love with these cookies.  They are a soft delicate cookie that keeps everyone wanting more! 

 Pistachio Cream Cheese Fingers  

Prep time: 30 min           Cook time: 12 min            Yields: 8 dozen

• 1 cup butter, softened
• 1 cup white sugar
• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 (3 ounce) package instant pistachio pudding mix
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 (1 ounce) squares semisweet chocolate
• 1 teaspoon shortening

In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the egg and vanilla. Combine the flour, dry pudding mix, baking powder, and salt; stir into the creamed mixture. Cover dough, and refrigerate for at least one hour for easier handling.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Shape teaspoonfuls of dough into finger shapes, about 1 1/2 inches long. Place cookies on prepared cookie sheets.
Bake for 9 to 12 minutes in the preheated oven, or until set and very lightly browned on bottoms. Cool completely on a wire rack In small saucepan over low heat, melt together chocolate and shortening, stirring constantly until smooth and well blended. Drizzle a small amount of chocolate over each cookie. Allow the chocolate to set before storing. 

 

The only problem I have with these cookies is that i always make them too big!  I typically make them 2-3 times the size of what they are supposed to be.  They are quite delicious in the bigger size.  The only problem with this is that you will not get the desired dozen if you make them larger.  These are a great cookie for Christmas because they are green and also a fun cookie to make for Halloween as they can be turned into a finger or a caterpillar!  Enjoy!