Patriotic Shortcakes

 

So, I have been busy!  I know it has been a few weeks since I have added any recipes.  At the beginning of the month, we had a great visit with my parents.  I was able sing and dance around the kitchen for fun family meals.  Although my broadway moves are polished and poised, I did receive a few raised eyebrows from my father.  Nevertheless, I wanted to make a special treat on July 4th.  Chris loves REAL strawberry shortcake (not that spongy junk) so I decided to kick it up Uncle Sam style.  Fireworks!  Plus there were leftover shortcakes for a repeat the following evening.  It is easy to say that I believe it has become a family favorite.  Enjoy!- Amanda

Patriotic Shortcakes

1 (16-oz.) container fresh strawberries, rinsed & quartered

1 pint container fresh blueberries, rinsed

3/4 cup sugar, divided

1/4 t almond extract

1 cup whipping cream

2 T sugar

2 3/4 cups all-purpose flour

4 t baking powder

3/4 cup cold butter, cut up

2 large eggs, lightly beaten

1 (8-oz.) container sour cream

1 t vanilla extract

Combine strawberries and blueberries, 1/2 cup sugar, and almond extract. Cover berry mixture, and let stand 2 hours.   Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 T sugar, beating until soft peaks form. Cover and chill up to 2 hours.
Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender until crumbly.  Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet.  Bake at 450° for 12 to 15 minutes or until golden.  Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded spoonful of chilled whipped cream, and cover with tops. Serve with remaining whipped cream.  Using 1/3 cupfuls you will make around 12 shortcakes.

Breakfast Hash Brown Casserole

My parents are in town!  I love having guests.  It is the perfect time to cook up my favorites that I typically don’t cook for just the three of us.  My family loves to share weekend breakfast.  This morning I cooked up one of our classic breakfast meals.  My breakfast hash brown casserole does not take a lot of prep.  I usually prepare it the night before and first thing in the morning stick it in the oven.  Today I served our casserole with turkey sausage and local strawberries.  It was a perfect way to start our day   -Amanda

Breakfast Hash Brown Casserole

1- 30oz bag of shredded hash brown potatoes

1/2 stick of butter (melted)

1 can cream of chicken

1 1/2 cup sour cream (I use light)

1/2 t salt

1/4 t pepper

3 green onions, chopped

2 cups shredded cheddar cheese

1 cup corn flakes, crushed

Add butter to soup; stir until smooth.  Blend in sour cream, salt, pepper, green onions, and 1 cup shredded cheese.  Pour over hash brown potatoes and stir gently just until blended.  Spoon into butter casserole dish (9 X 13).   Bake at 350 degrees, uncovered for 30 minutes.  Combine remaining cheese and corn flakes.  Sprinkle over casserole and bake 10-15 minutes longer.