I've never been one to enjoy breakfast foods, least of all at breakfast. But I figured I should give it a try once more, and have breakfast for dinner. My searches yielded very different results. Some were simple, others required three-year training from the Culinary Institute. Nevertheless, I found some recipes that somewhat appealed to me.
My husband LOVES pancakes. Not just any pancake, IHOP pancakes. I really don't relish the idea of visiting the restaurant, since I'm not keen on the breakfast varietals served there. I did some Googleing and found a copycat recipe for them. I then had an idea that I'd like to prepare a hashbrown casserole. Again, a few minutes of digging, and voila!
The site that I gathered these recipes from is Food.com. It's amazing how many recipes are located here. Even better, there is section that allows you to search for a menu based on a theme, or mood! Each recipe also boasts it's nutritional value run-down. Below are the recipes that I prepared tonight...
Cracker Barrel Hash Browns Casserole (Copycat)
Ingredients
26 -30 ounces of shredded hash browns
2 cups of shredded cheese ( colby to sharp)
1/2 can cream of chicken soup
1/2 can cream of mushroom soup
1/4 cup of minced onions or 1/4 cup finely diced onions
1 cup milk
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon garlic salt or 1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup real bacon bits
Directions
Melt butter or margarine and mix in milk, broth, soup, bacon bits, pepper, and onion in large measuring cup or bowl.
In large skillet heat hash browns and fold in shredded cheese until melted.
Preheat oven to 425°F.
Prepare 9x13 baking dish or pan.
Put hash brown cheese mixture into prepared pan and pour other ingredients in and fold until hash browns swell in most of the liquid. Spoon the hash browns flat and place in oven to bake for 45 minutes.
IHOP Pancakes (Copycat)
Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt
1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.
2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should be golden brown.
5. Cook pancakes on the other side for same amount of time, until golden brown.
Makes 8 to 10 pancakes.
*Do not overbeat.
After making breakfast for dinner, I also decided to try an artichoke and spinach dip recipe. I've been looking for one to make for a bachelor party we're giving one of my cohorts.
Ingredients
2 (10 ounce) packages frozen spinach ( thawed and drained)
1 (14 ounce) can artichoke hearts
4 Tbsp. alfredo sauce (Newman's Own jarred sauce is pretty good. Homemade is much better.)
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese
8 ounces cream cheese
1/2 cup mayonnaise
2 cloves garlic
6 shakes of worceteshire sauce
3 shakes of Tobasco sauce
salt and pepper to taste
tortilla chips, for scooping OR grilled baguette crudite
Directions
Preheat oven to 350. Mix all ingredients (withholding about 1/3 cup parmesean) using pulse option of food processor. Add to baking dish that has been sprayed with non stick spray, cover with remaining parmesean. Cover with foil. Bake, covered, for 30 minutes.
*Serving this dip with grilled baguette crudite rubbed with a garlic clove hot off the pit is an awesome alternative to tortilla chips.
