Brunch Casserole

Christmas morning we always have a big brunch at my parents' house. It used to be a breakfast but each year we start later and later so now it's a brunch. Back in the day we always had hootenanny pancakes but there are too many people now so we all bring something and have a buffet style meal. This year I brought a potato/egg/sausage casserole that I found in my ward cookbook. I love breakfast foods and this casserole hit the spot.

1 bag frozen hash browns

2 lbs. regular pork sausage

1 chopped onion

6 eggs

1 can evaporated milk

1 Tbs. parsley

salt/pepper to taste

grated Swiss cheese

grated Cheddar cheese

*Press hash browns into a greased 9x13 pan. Bake at 425 for 10 minutes. Meanwhile, brown the sausage and onion. Layer on top of potatoes. Beat the eggs, milk and seasonings together and pour over sausage. Sprinkle with the two cheeses. Bake for 30-40 minutes at 350.

Chicken Enchilada Soup

Every year at the Phelps Halloween Carnival, we have bread bowls and soup. Everyone brings a pot of soup and we always end up with a yummy variety. This year, I tried Marci Phelps' chicken enchilada soup and went back for 3 more bowls. I'm sure there were lots of other good soups there, but I only ate one. It was really tasty. I asked for the recipe and here it is:

3 Tbs. corn oil

1 1/4 cup chopped onion

1 garlic clove, minced

2 cups chicken, cooked and shredded

3/4 cup diced green chilies

1 1/2 Tbs. beef bouillon granules

18 oz. cream of chicken soup

1 Tbs. worcestershire

1 1/2 tsp. cumin

2 tsp. chili powder

1/2 tsp. pepper

2 1/4 cups grated cheddar cheese

20 corn tortillas

1/2 tsp. paprika

*In a soup pot, saute onions and garlic in oil until onions are translucent. Add the rest of ingredients, except last three. Bring to a boil, reduce heat, cover and simmer for about 20 minutes. Cut tortillas into 1/2 inch wide strips and set aside. Add cheese and stir as it melts. Then add tortilla strips gradually so they don't stick together. When tortillas are soft, the soup is ready to serve. Garnish with paprika.

**Marci's note: she adds a little more garlic, cumin and chili powder than it calls for. She also adds a little Tabasco sauce to make it spicier.

Roast Beef Au Jus

I was talking to my friend, Jen, the other day and she told me about these sandwiches.

She said they were easy and yummy, and that's what we're all looking for, are we not?

We tried them out for dinner tonight and she was telling the truth on both accounts.

roast beef, sliced thin (Sprouts has good roast beef)

dinner rolls, cut in half

onions, sliced and sauteed

provolone or swiss, sliced

Au Jus gravy mix (in a packet)

*Saute sliced onion in some butter. Set aside. Make Au Jus sauce according to package directions. Set aside. Slice dinner rolls in half and place sliced roast beef and cheese on one half. Broil in oven until cheese is melted and empty rolls are golden brown. Add onions, put other half of roll on top and dip in sauce to eat.

Aunt Nanette's Cranberry Orange Pound Cake

I will give you a hundred bucks if you can eat this cake without saying it's one of the best things you've ever eaten. Trust me on this one...this cake goes above and beyond goodness. Brett's aunt makes it every year for Thanksgiving and occasionally for baby and bridal showers, if we're lucky. I almost skipped the turkey dinner this year so I would have more room for this cake. Sherri and I even thought about kidnapping the cake and hiding it before anyone noticed it was on the dessert table. If you want to impress your friends and family, this is the recipe for you.

2 3/4 cups sugar

1 1/2 cups butter, softened

1 tsp. orange peel

1 tsp. vanilla

6 eggs

8 oz. sour cream

3 cups flour

1 tsp. baking powder

1/2 tsp. salt

1 1/2 cups chopped fresh or frozen cranberries

1 1/2 cup chopped nuts

2 chopped apples

*Cream butter and sugar until fluffy. Add in orange peel and vanilla. Add eggs one at a time, beating well after each one. Add flour, baking powder and salt. Mix in sour cream. Fold in cranberries, nuts and apples. Pour batter (it's really thick) into a greased bundt pan. Bake at 350 degrees for 65-75 minutes, or until a toothpick inserted into the cake, comes out clean. Let cool for 15 minutes before removing from the pan. Then drizzle on the glaze.

Glaze:

1 cup sugar

1 Tbs. flour

1 cube butter

1/2 cup half and half or canned milk

*In a medium saucepan, mix the sugar and flour. Stir in butter and half/half or milk. Cook over medium until thickened and bubbly, stirring constantly. Drizzle over cake while still warm.