Ham ‘n’ Cheese Potato Bake
1 package frozen O’Brien hash brown potatoes
2 cups cubed fully cooked ham
3/4 cup shredded Cheddar cheese, divided
1 small onion, chopped
2 cups (16 ounces) sour cream
1 can condensed cheddar cheese soup, undiluted
1 can condensed cream of potato soup, undiluted
1/4 teaspoon pepper
In a large bowl, combine potatoes, ham, 1/2 cup cheese and onion. In another bowl, combine sour cream, soups and pepper; add to potato mixture and mix well.
Transfer to a greased 3 quart baking dish. Sprinkle with remaining cheese. Bake, uncovered at 350º for 60-65 minutes or until bubbly and potatoes are tender. Let stand for 10 minutes before serving. Yield: 10-12 servings.
Chocolate-Nut Caramel Tart
1 sheet refrigerated pie pastry
1 jar (13 ounces) Nutella, divided
20 caramels
1/3 cup heavy whipping cream
1 3/4 cups chopped macadamia nuts, toasted
whipped cream, optional
Preheat oven to 450. Unroll pastry into a 9 inch fluted tart pan with removable bottom. Press pastry on bottom and up sides of pan. Generously prick bottom of crust with a fork. Bake 9-11 minutes or until golden brown. Cool completely. Reserve 2 tablespoons Nutella for topping; spread remaining Nutella into cooled crust. In a small saucepan, combine caramels and cream; cook over medium-low heat until blended. Stirring occasionally. Remove from heat; stir in nuts. Spread evenly over Nutella.
Heat reserved Nutella until warmed; drizzle over filling. Refrigerate 1 hour or until firm. Serve with whipped cream.
Dinner Rolls
4 1/2 to 5 cups all-purpose flour
1/4 cup sugar
1 package active dry yeast
1 1/2 teaspoon salt
1 cup whole milk
1/2 cup water
2 teaspoons butter
2 eggs
1 egg, lightly beaten
Combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120-130º. Add to dry ingredients; beat on medium speed for 3 minutes. Add 2 eggs; beat on high speed for 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)
Knead dough until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise until doubled, Punch dough down. Turn onto a lightly floured surface; divide into to 24 portions. Shape into balls. Divide the balls between two greased 13 x 9 inch baking pans. Cover with towel and rise until doubled. Brush with lightly beaten egg. Sprinkle rolls with topping of your choice. Bake 375 for 10-15 minutes or until golden brown. Remove from pans to wire racks.
Toppings:
Parm-Garlic: 2 tablespoons grated Parmesan cheese and 1/2 teaspoon dried minced garlic
Almond -Herb:2 tablespoons chopped sliced almonds and 1/2 teaspoon each Kosher salt, dried basil and dried oregano.
Everything:1 teaspoon each poppy seeds, Kosher salt, dried minced garlic, sesame seeds and dried minced onion.
