July 29, 2009

Hashbrowns & Flap Jacks

1 Large bag. Frozen Hash brown Potatoes
1 Can cream of Chicken Soup
1 cup light sour cream
1 container Salsa –(your choice)
2 Cups grated cheddar cheese
2 packages sausage, cooked & chopped
- I use Jimmy Dean 1pk. maple & 1 pkg. sage
Salt & Pepper

Defrost hash browns
-Leave them in the fridge for several hours or defrost them in the microwave.

Cook sausage, drain fat and cut into bite size pieces. In a large bowl combine all of the ingredients. Pour into a greased casserole dish. It can be made a day or two in advance and stored in the fridge until morning.

Cover and Bake at 350 for about 40 min. Remove foil and cook another 15 minutes to allow browning.

2 Cups Bisquick mix
1 Cup Milk
1 Tablespoon sugar
2 Tablespoon lemon juice
2 Teaspoons baking powder
2 Eggs
Dash of cinnamon

Stir all ingredients until well blended. Cook on a hot griddle until edges are dry. Turn, cook until golden.

*Tip –Make the batter ahead of time and pour into a clean & empty Katchup bottle. Leave some room; the baking powder will expand in the bottle. It makes pouring the batter easy and you can keep left-overs in the fridge.

Top with fresh fruit- if you have it. Is your fruit not so pretty? Toss it in the blender with sugar or honey for fresh syrup.

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