Hannah's Recipe Blog

Breakfast Potatoes (adapted from Pioneer Woman) 4-5 Red Potatoes ½ onion, diced ¼ - ½ Red Pepper, diced ¼ - ½ green pepper, diced 2 T olive oil Salt and pepper, to taste (you’ll want a good amount) Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. When they are ready, dice them into 1-inch pieces (as uniform as possible). Next, dice the onion and pepper (larger dice is actually better). In a large skillet, heat oil over medium-low heat. Sauté onions and peppers until they start to turn brown. Next, throw in the diced potatoes. Stir well to coat with oil and veggies and then slightly press/pack them. Cook without touching them for several minutes. Cook for several minutes and flip with a spatula. Salt and pepper them as they cook. Cook until desired brownness. If you can’t get them crispy enough, sprinkle a little flour over them and flip. The more you flip, the softer they get, so flip wit

Camp Granola 1 ¼ c quick oats 1 ¼ c. old fashioned oats ½ c. brown sugar ½ c. coconut (optional) 1 T. cinnamon ½ t. salt 3/8 c. vegetable oil 1 ½ T. vanilla Preheat oven to 300. Mix all ingredients in the order given. It’s easiest to do this with your (clean) hands. Bake on a large jelly roll pan for 40 min- 1 hour (watch carefully, burnt granola is NOT good), stirring every 20 minutes. It’s needs to be a LIGHT golden brown and feel dry. Store in an airtight container when completely cooled.  

Simple French Toast Bread 2 eggs ¼ c. milk Splash of vanilla Cinnamon and sugar to taste Blend egg and milk well and put in flat container that bread can be dipped in. Preheat frying pan or griddle. Spray cooking surface. Dip bread in liquid mixture and brown both sides of bread.

Heidi Harms’ Orange Scones ¼ c. heavy cream ¼ c. buttermilk 1 egg 1 tsp. vanilla Zest and juice of 1 orange 2 c. flour 1/3 c. sugar 2 tsp. baking power ¼ tsp. salt 6 T. cold butter, cut into small pieces Glaze: 1 c. powdered sugar, juice of ½ orange, zest of 1 orange. Mix well. In a small bowl, whisk together cream, buttermilk, egg, vanilla, orange juice, and zest. Set aside. In a large bowl combine dry ingredients and cut in butter until mixture looks crumbly. Add liquids and combine just until moist. Don’t over mix. Divide dough into 12 large balls and place on a parchment lined baking sheet. Bake at 375 for 15-18 minutes. Let cool for a few minutes, then spoon glaze on top while still warm.

Karen’s Monkey Bread 4 tubes biscuits ¾ c. sugar 1 Tbsp cinnamon Glaze: 1 c. butter ½ c. sugar 1 Tbsp cinnamon Cut biscuits into fourths, dip in cinnamon and sugar mixture (I use a little less of each). Place in bundt pan. For glaze, melt the butter in a saucepan. Add cinnamon and sugar. Bring to a rolling boil- let it boil fully, but don’t over boil! Pour evenly over biscuits. Bake @350 for 30 minutes. Let sit for 5 minutes. Flip onto a plate.

Hannah and Keagan’s Breakfast Skillets 1-2 eggs (per person) Hash Browns or Fried Potatoes Bacon Veggies of choice: green pepper, onion, green onion, tomato Garnishes of choice: cheese, black olives, sour cream, salsa, salt, and pepper Prepare hash browns or fried potatoes. Bake bacon @350 for 10 min, flip and bake for 5-10 min. more. Chop up your veggies. Sauté veggies with a little bit of olive oil, or just keep fresh and toss on top.. Make eggs according to individual taste. Layer plates with potatoes, eggs, veggies, and garnishes. Mmmm. Hearty.