Hashbrown Bites
Ingredients:
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20-ounce bag refrigerated hash brown potatoes
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3/4 cup green onions, sliced
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½ cup grated parmesan cheese
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1 teaspoon sea salt
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½ teaspoon pepper
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½ teaspoon red pepper flakes, optional
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2 tablespoons olive oil
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¼ cup pepper jack cheese, optional
Directions:
Spray muffin tins with non-stick cooking spray. Combine all ingredients in a bowl and stir. Evenly add mixture to each muffin tin and lightly press down. Bake at 400 degrees for 45 minutes. These can be made in advance and reheated for convenience.
Eggnog Martini
Ingredients:
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1 ounce vodka
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1 ounce Kahlúa
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1 ounce brewed coffee cooled
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3 ounces eggnog
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1/4 teaspoon vanilla extract
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Dash of cinnamon
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Add all ingredients together in a shaker and mix. Pour into a glass and serve over the rocks.
Croissant Lemon Berry Delight
Casserole Ingredients:
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6 large croissants (from the bakery) sliced into cubes
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3 cups mixed berries
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1 package cream cheese, softened
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1 cup sugar
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5 eggs at room temperature
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2 cups half and half at room temperature
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3/4 tablespoon vanilla extract
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3/4 tablespoon lemon juice
Lemon Glaze:
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2 ounces cream cheese, softened
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1 tablespoon butter, softened
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1 cup powdered sugar
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1 ½ tablespoons lemon juice
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1 ½ teaspoons vanilla extract
Directions: Preheat the oven to 350 and toast the cubed croissants on a baking dish for 10 minutes. In a bowl, beat cream cheese and sugar until smooth. Add eggs, half and half, lemon juice, and vanilla, and mix until smooth. Place the toasted croissants into a greased 9 X 13 pan and layer with 1 ½ cups of berries. Pour custard mix on top, and then add the remaining berries on top. Cover with foil and refrigerate overnight. Bake at 350, covered for 30 minutes. Remove foil and bake for another 15 minutes. Set aside and make glaze by adding all ingredients to a bowl and mixing until smooth. Drizzle over the casserole and sprinkle with powdered sugar.