Shot Glass Apple Parfaits

Here's another item from my cookie exchange brunch.  This brilliant and adorable idea came from Jersey Girl Cooks.  It's a great addition to a brunch menu because you can make them ahead of time and it's a healthy option.  I don't know about you  but if I was at a party and full size yogurt parfaits were served next to lots of savory exciting food I would totally pass it up.  However, this is something that veryone can partake in because it's just a few bites!  I topped mine with pecan praline granola from trader joes and  left some plain with just a sprinkle of cinnamon on top for a guest who can't eat nuts.  I made mine with only 2 chopped apples because these dishes are so tiny.  My mom bought this little set for me for Christmas last year and I just got around to using them.  They came with these tiny little plates, forks and spoons!  They are resusable OR disposable.

Shot Glass Apple Parfaits

From Jersey Girl Cooks

The amount of ingredients you need will vary with the size of your shot glasses.

Ingredients:

4 medium apples, cored and chopped into 1 inch cubes
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla paste – if you do not have vanilla paste you can regular vanilla extract
1 tablespoon lemon juice
24oz. vanilla flavored Greek yogurt
granola

Directions:

Take chopped apples and put in large bowl. Add brown sugar, cinnamon, nutmeg, lemon juice and vanilla paste, stir and let sit for 30 minutes. The apples will be sitting in a bowl of sugary liquid. Take apples and juice and put into saucepan on the stove. Simmer for about 10 to 15 minutes or until the apples are soft but not falling apart. The sugar mixture should thicken up a bit. Remove from heat and let cool. Layer the yogurt and cooled apple mixture into 12 shot glasses (less or more depending on the size of your glasses). Continue until you reach the top of each glass, then sprinkle with the granola.

Shot Glass Apple Parfaits

Here's another item from my cookie exchange brunch.  This brilliant and adorable idea came from Jersey Girl Cooks.  It's a great addition to a brunch menu because you can make them ahead of time and it's a healthy option.  I don't know about you  but if I was at a party and full size yogurt parfaits were served next to lots of savory exciting food I would totally pass it up.  However, this is something that veryone can partake in because it's just a few bites!  I topped mine with pecan praline granola from trader joes and  left some plain with just a sprinkle of cinnamon on top for a guest who can't eat nuts.  I made mine with only 2 chopped apples because these dishes are so tiny.  My mom bought this little set for me for Christmas last year and I just got around to using them.  They came with these tiny little plates, forks and spoons!  They are resusable OR disposable.

Shot Glass Apple Parfaits

From Jersey Girl Cooks

The amount of ingredients you need will vary with the size of your shot glasses.

Ingredients:

4 medium apples, cored and chopped into 1 inch cubes
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla paste – if you do not have vanilla paste you can regular vanilla extract
1 tablespoon lemon juice
24oz. vanilla flavored Greek yogurt
granola

Directions:

Take chopped apples and put in large bowl. Add brown sugar, cinnamon, nutmeg, lemon juice and vanilla paste, stir and let sit for 30 minutes. The apples will be sitting in a bowl of sugary liquid. Take apples and juice and put into saucepan on the stove. Simmer for about 10 to 15 minutes or until the apples are soft but not falling apart. The sugar mixture should thicken up a bit. Remove from heat and let cool. Layer the yogurt and cooled apple mixture into 12 shot glasses (less or more depending on the size of your glasses). Continue until you reach the top of each glass, then sprinkle with the granola.

Red and Green Potato Pancakes

Who doesn't love a potato pancake, right?  Crispy flavored potatoes that can be eaten at any time of the day make this girl very happy!  I thought that this would be a great addition to my cookie exchange brunch menu.  In fact, I think it was the best new recipe I made that day.  I found this recipe on The Enchanted Cook and loved her kicked up version of potato pancakes.  Even more I loved how the red of the pepper and the green of the chives made this seem very festive!
I never made potato pancakes before so I got a little nervous when the potatoes didn't hold together. I just went with it and they were perfectly fine.  I spoke to a few people and was told that this is totally normal.  Thank goodness!  I slightly adapted this recipe because I had pre-shredded potatoes I wanted to use and wasn't sure what the measurements were.  I also bought a package of thinly sliced pancetta and it only had 6 slices in it. I wouldn't mind doubling that next time. It all worked out and I was very pleased.  The only thing that I think that could be improved is my drying of the potatoes.  The potatoes should be very dry and I was a little lazy about it.  I ended up with a pool of eggy water at the bottom of the bowl which made the last batch a little messy. I served these two per person with a poached egg cradled in between.  Of course, at that point I was rushing too much to take a picture.  No worries though, I will be making these again without a doubt and will be sure to get a good picture of the plated dish. 

Red and Green Potato Pancakes

Slightly Adapted from The Enchanted Cook

makes 18-20 pancakes

Ingredients:

1 1/2 bags Simply Potatoes, shredded hash brown potatoes

6 - 12 slices pancetta, thinly sliced

2 cups shredded cheesem, combo bag Monterrey Jack and Cheddar

4 large cloves garlic, minced

1 red bell pepper, diced

1 small package of scallions, finely chopped (approx 1/2 cup)

3 large eggs, beaten

kosher salt and fresh cracked pepper to taste

canola oil for frying

Directions:

1.  Preheat the oven to 375 degrees.  Line a baking sheet with parchment paper.  Place pancetta slices on parchment and bake for about 15 minutes or until crispy.  Remove from oven and blot off oil with paper towel. When cool enough to handle give them a rought chop.

2.  In a large bowl mix together potatoes, pancetta, cheese, garlic, bell pepper, onions, eggs, salt, and pepper. 

3.  Heat a large skillet over medium high heat and add oil. Form patties in your head and press together (they will not stay together completely).  Place the mound of potatoes in hot skillet. Cook approximately 1-2 minutes per side or until browned. Do not overcrowd pan and work in batches until done.

3.  Remove pancakes and place on paper towel-lined plate to absorb any excess oil or moisture. Use paper towels in between layers as you stack them on the plate.

If you would like to make these patties a couple of hours ahead of time just leave them out on the counter and right before serving preheat the oven to 375 place on baking sheet and heat until warmed through.

Serving options - Sour Cream or cream fraiche topped with chopped chives, Serve with a poached egg on top or enjoy them as they are.

Click here for a printable version of this recipe.

Red and Green Potato Pancakes

Who doesn't love a potato pancake, right?  Crispy flavored potatoes that can be eaten at any time of the day make this girl very happy!  I thought that this would be a great addition to my cookie exchange brunch menu.  In fact, I think it was the best new recipe I made that day.  I found this recipe on The Enchanted Cook and loved her kicked up version of potato pancakes.  Even more I loved how the red of the pepper and the green of the chives made this seem very festive!
I never made potato pancakes before so I got a little nervous when the potatoes didn't hold together. I just went with it and they were perfectly fine.  I spoke to a few people and was told that this is totally normal.  Thank goodness!  I slightly adapted this recipe because I had pre-shredded potatoes I wanted to use and wasn't sure what the measurements were.  I also bought a package of thinly sliced pancetta and it only had 6 slices in it. I wouldn't mind doubling that next time. It all worked out and I was very pleased.  The only thing that I think that could be improved is my drying of the potatoes.  The potatoes should be very dry and I was a little lazy about it.  I ended up with a pool of eggy water at the bottom of the bowl which made the last batch a little messy. I served these two per person with a poached egg cradled in between.  Of course, at that point I was rushing too much to take a picture.  No worries though, I will be making these again without a doubt and will be sure to get a good picture of the plated dish. 

Red and Green Potato Pancakes

Slightly Adapted from The Enchanted Cook

makes 18-20 pancakes

Ingredients:

1 1/2 bags Simply Potatoes, shredded hash brown potatoes

6 - 12 slices pancetta, thinly sliced

2 cups shredded cheesem, combo bag Monterrey Jack and Cheddar

4 large cloves garlic, minced

1 red bell pepper, diced

1 small package of scallions, finely chopped (approx 1/2 cup)

3 large eggs, beaten

kosher salt and fresh cracked pepper to taste

canola oil for frying

Directions:

1.  Preheat the oven to 375 degrees.  Line a baking sheet with parchment paper.  Place pancetta slices on parchment and bake for about 15 minutes or until crispy.  Remove from oven and blot off oil with paper towel. When cool enough to handle give them a rought chop.

2.  In a large bowl mix together potatoes, pancetta, cheese, garlic, bell pepper, onions, eggs, salt, and pepper. 

3.  Heat a large skillet over medium high heat and add oil. Form patties in your head and press together (they will not stay together completely).  Place the mound of potatoes in hot skillet. Cook approximately 1-2 minutes per side or until browned. Do not overcrowd pan and work in batches until done.

3.  Remove pancakes and place on paper towel-lined plate to absorb any excess oil or moisture. Use paper towels in between layers as you stack them on the plate.

If you would like to make these patties a couple of hours ahead of time just leave them out on the counter and right before serving preheat the oven to 375 place on baking sheet and heat until warmed through.

Serving options - Sour Cream or cream fraiche topped with chopped chives, Serve with a poached egg on top or enjoy them as they are.

Click here for a printable version of this recipe.

Hash Brown Quiche

I don't usually make many Paula Deen recipes but over the weekend I made two.  This quiche made with a hash brown crust was a big hit with my friends.  I'll definitely make it again for breakfast or brunch.  I followed the recipe exactly as written with one exception.  I used one whole bag of refrigerated shredded potatoes (Simply Potatoes) instead of frozen.  This was recommended by some reviewers on the food network website.  I like my potatoes to be a little darker so I put it under the broiler in addition to the recommended cooking time.  It turned out perfectly.

Hash Brown Quiche

http://www.foodnetwork.com/recipes/paula-deen/hash-brown-quiche-recipe/index.html

Ingredients:

3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper

Directions:

1. Preheat oven to 450 degrees F.

2. Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

3. Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

4. Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top.

 

Hash Brown Quiche

I don't usually make many Paula Deen recipes but over the weekend I made two.  This quiche made with a hash brown crust was a big hit with my friends.  I'll definitely make it again for breakfast or brunch.  I followed the recipe exactly as written with one exception.  I used one whole bag of refrigerated shredded potatoes (Simply Potatoes) instead of frozen.  This was recommended by some reviewers on the food network website.  I like my potatoes to be a little darker so I put it under the broiler in addition to the recommended cooking time.  It turned out perfectly.

Hash Brown Quiche

http://www.foodnetwork.com/recipes/paula-deen/hash-brown-quiche-recipe/index.html

Ingredients:

3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper

Directions:

1. Preheat oven to 450 degrees F.

2. Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

3. Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

4. Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top.