hosted by Laverne Diede & Rhonda Fitterer
Cinnamon Pull A-parts
- 4 small tubes Buttermilk biscuits
- 2 cups sugar, divided
- 1 tsp cinnamon
- 3/4 cup vanilla ice cream
- 1/2 cup brown sugar
- 1/2 cup butter
Preheat oven to 400 degrees. Combine 1-1/2 cups sugar and cinnamon in a bowl; quarter biscuits and roll in the sugar mixture and put in a greased 9 x 13 in baking pan. In a microwave safe bowl, add remaining ingredients, heating until mixture is smooth and pour over biscuits. Bake for 20 minutes.
Hash Brown Ham Quiche
- 3 cups frozen shredded hash brown potatoes, thawed
- 1/4 cup butter, melted, divided
- 1 cup shredded pepper-Jack cheese
- 1 cup shredded Swiss cheese
- 1 cup diced fully cooked ham
- 2 eggs
- 1/2 cup heavy whipping cream
- 1/4 tsp seasoned salt
Preheat oven to 425 degrees. Press hash browns between paper towels to remove excess moisture. Grease a 9-in. pie plate with 2 teaspoons butter. Press hash browns on the bottom and up the sides of plate. Drizzle with remaining butter. Bake, uncovered for 20 – 25 minutes or until edges are browned.
Combine cheeses and ham; spoon in the crust. In a bowl, beat the eggs, cream and seasoned salt; pour over the ham.
Reduce heat to 350 degrees. Bake, uncovered for an additional 20-25 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.
