Layered Gingerbread Cake with Eggnog Frosting / #SundaySupper

Tweet

 I have heard that some people don't like eggnog, but I don't know who these people are. I have never met anyone who doesn't love the rich creamy taste of the nog! (That's what we call it here.) I wish everyone loved it like I do, because they would be so happy that today I have a Layered Gingerbread Cake with Eggnog Frosting for you! It is a perfect holiday party cake, Christmas dinner cake, or office party cake, Four layers of gingerbread cake, each layer drizzled with eggnog frosting for a decadent holiday treat!

 Layered Gingerbread Cake w/ Eggnog Frosting  

(printable recipe at end of post) 

3 Cups Flour
1 1/2 teaspoon ground Cinnamon
1 1/2 teaspoon ground Ginger
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Shortening
1/2 cup packed Dark Brown Sugar
2 Egg
1 cup Molasses
1 cup Water

Frosting
1/3 cup Butter 
3 1/2 cups Confectioner's Sugar
1/2 cup Egg Nog
Peppermint Chips

Add the flour, cinnamon, ginger, baking powder, and baking soda to a medium bowl. Whisk ingredients together. Set aside.

In a large mixing bowl, add the shortening. Beat for 30 seconds on medium speed. Add the brown sugar and mix together.

Add egg and molasses. Mix for 1 minute. Add flour mix and 1/2 cup of water alternately to the egg and molasses mix. Beat on low after every addition, just until combined. Don't overmix.

Pour batter into a greased only pan. I used a 5 1/2" round x 1 3/4 tall pan. You will need to bake 2 cakes in this pan. Bake 20-30 minutes. Remove from oven and let cool completely.

After both cakes are done and cooled, cut the cake so that each layer is even. I cut each layer into 1/2" high cakes.

Make frosting by creaming the butter for 30 seconds. Start adding the confectioner's sugar, after it is sifted, a little at a time.The frosting will start to get very thick. Start adding the egg nog, just a little at a time, mixing after each addition. The ingredient amount is listed as a 1/2 cup, but you might need a bit more or less, so add carefully. The frosting should drizzle from a spoon, but not too quickly, to be the correct consistency. 

Drizzle cake with frosting and garnish top layer.

Thank you for joining me today! I am so glad you dropped by!

For more holiday recipes with eggnog, scroll down to find the creative recipes from the other Sunday Supper members.

 Thank you to our marvelous host for today, Christie from A Kitchen Hoor’s Adventure! 
 

Baked Goods

• Caramel Bottom Eggnog Cheesecake by Bottom Left of Mitten
• Chocolate Eggnog Poke Cake by Crazed Mom
• Eggnog Bread Pudding with Warm Whiskey Sauce by The Crumby Cupcake
• Eggnog Macarons by Baking Sense
• Eggnog Macaroons by A Kitchen Hoor’s Adventures
• Eggnog Pie by Cindy’s Recipes and Writings
• Gingerbread Bars with Eggnog Frosting by Hezzi-D’s Books and Cooks
• Layered Gingerbread Cake with Eggnog Frosting by The Freshman Cook
• Mini Eggnog Cheesecakes by Authentically Candace

Beverages

• Coconut Milk Eggnog by A Mind “Full” Mom
• Eggnog Coffee Frappe by And She Cooks
• Gingerbread Eggnog Latte by Palatable Pastime
• Spiked Eggnog Hot White Cocoa by The Weekend Gourmet
• Traditional Homemade Eggnog by The Redhead Baker

Breakfast and Breakfast Pastries

• Baked Eggnog Donuts by Life Tastes Good
• Coconut Eggnog Overnight Oats (with homemade eggnog) by Caroline’s Cooking
• Cranberry Eggnog Scones by That Skinny Chick Can Bake
• Eggnog Pancakes with Cranberry Syrup by Sew You Think You Can Cook
• Eggnog Scones by Feeding Big

Desserts

• Craig Claiborne’s Eggnog Mousse by Food Lust People Love
• Easy Eggnog Fudge by Sunday Supper Movement
• Eggnog Crème Anglaise by The Wimpy Vegetarian
• Eggnog Panna Cotta with Cinnamon Whipped Cream by Tramplingrose
• Eggnog Pudding Parfaits by Pies and Plots
• Healthy Eggnog Rice Pudding by Cricket’s Confections
• Homemade Eggnog Ice Cream by Simple and Savory

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Author: The Freshman Cookprint recipe

Layered Gingerbread Cake w/ Eggnog Frosting

INGREDIENTS:

• 1 1/2 cups Flour
• 3/4 teaspoon ground Cinnamon
• 3/4 teaspoon ground Ginger
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 cup Shortening
• 1/4 cup packed Dark Brown Sugar
• 1 Egg
• 1/2 cup Molasses
• 1 cup Water

Eggnog Frosting

• 1/3 cup Butter
• 3 1/2 cups sifted Confectioner's Sugar
• 1/2 cup Egg Nog
• Peppermint Chips

INSTRUCTIONS:

1. Add the flour, cinnamon, ginger, baking powder, and baking soda to a medium bowl. Whisk ingredients together. Set aside.
2. In a large mixing bowl, add the shortening. Beat for 30 seconds on medium speed. Add the brown sugar and mix together.
3. Add egg and molasses. Mix for 1 minute. Add flour mix and 1/2 cup of water alternately to the egg and molasses mix. Beat on low after every addition, just until combined. Don't overmix.
4. Pour batter into a greased only pan. I used a 5 1/2" round x 1 3/4 tall pan. You will need to bake 2 cakes in this pan. Bake 20-30 minutes. Remove from oven and let cool completely.
5. After both cakes are done and cooled, cut the cake so that each layer is even. I cut each layer into 1/2" high cakes.
6. Make frosting by creaming the butter for 30 seconds. Start adding the confectioner's sugar, after it is sifted, a little at a time.The frosting will start to get very thick. Start adding the egg nog, just a little at a time, mixing after each addition. The ingredient amount is listed as a 1/2 cup, but you might need a bit more or less, so add carefully. The frosting should drizzle from a spoon, but not too quickly, to be the correct consistency.
7. Drizzle cake with frosting and garnish top layer.
8. Enjoy!

http://www.thefreshmancook.com/2016/12/layered-gingerbread-cake-with-eggnog.html

Created using The Recipes Generator

Celebrate It! Blog Link Party!

Tweet

It's time for Celebrate It!

Hi there! Thanks so much for stopping by!

I know everyone is busy decorating, cooking, shopping, baking and getting ready to celebrate the holidays, so let's get to the party and have some fun!

Last weeks 3 most clicked links: 

Old Fashioned Christmas Decorations 

from 

Little House Living 

20 Easy and Festive Holiday Bark Recipes

from

Penny Pincher Jenny 

Turkey Round Up

from

Frugal in Florida

 

An InLinkz Link-up

Let's start the party!

Candy Cane Cookies/ #christmascookies

Tweet

I love everything about Christmas Cookies! The smells, the colors, the yumminess! But my favorite thing about them is all the emotions and memories that immediately come back. Memories of my mom and I making them every year, since I was 4 years old. The neighbor across the street that taught me how to make pizzelles when I was ten. The many plates full of cookies we would wrap up and deliver to friends at school, church, and the neighborhood. The tins I would carefully fill with special cookies for a boyfriend or two. The mailing boxes carefully filled with sturdy cookies and bubble wrap after my husband and I moved 2000 miles away and couldn't come home for the holidays. The trays full of cookies I brought for classroom parties over the years, and the many boxes of cookies I sent to my son and his room mates when he was away at college. All these memories flood my mind and make me smile when I think of Christmas Cookies.
So, yes, I do love everything about Christmas Cookies, and you probably do too! I hope you will create some memories with these Candy Cane Cookies, and I would love if you would share any of your Christmas Cookie memories with me in the comment section below. I would love to read about them!

Candy Cane Cookies 

(printable recipe at end of post)
(makes 1 dozen)

3/4 cup Butter

1 cup Sugar

1 large Egg

1 teaspoon Peppermint Extract

1/2 teaspoon Vanilla Extract

2 1/4 cups All Purpose Flour

Red Food Coloring

Preheat oven to 375 degrees

In a large bowl, cream the butter and sugar. Add the egg and mix together. Add the peppermint and vanilla extracts. Add the flour.

Divide dough in half. Leave one half plain.

Color the other half with red food coloring. 

Take a tablespoon of red dough and a tablespoon of white dough. Roll each piece out into a 6" long piece.

Twist them together into candy canes. Pinch the ends together.

Bake for 7-8 minutes until done. Cool on rack for 3-4 minutes, then remove cookies to rack to cool completely.

I hope you enjoyed these cookies, and thanks for joining me today!

For more cookie inspiration and recipes, scroll down and check out all the cookies baked especially for you during the 1st day of 12 Days of Cookies!

      Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee.  We will be filling the season with all kinds of delicious cookies.  Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies.  We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness!  May your holidays be sweet!

Day 1

Anginetti from A Day in the Life on the Farm
Candy Cane Cookies from The Freshman Cook
Christmas Sprinkle Cookies from Family Around the Table
Chocolate Coconut Layer Bars from Making the Most of Naptime
Cookie Butter Crisps from Palatable Pastime
Crispy and Chewy Chocolate Chip Cookies from A Kitchen Hoor's Adventures
Cuppa Cookies from Cooking With Carlee
Gluten Free Gingerbread Cookies from Simple and Savory
Melting Snowmen from Cindy's Recipes and Writings 
Meyer Lemon Shortbread Cookies from Caroline's Cooking
Pizelles from Hezzi-D's Books and Cooks
Red Velvet Snowballs from The Chef Next Door
Rogaliki from A Day in the Life on the Farm
Snowday Cookies from Jolene's Recipe Journal

yield: 1 dozenAuthor: The Freshman Cookprint recipe

Candy Cane Cookies

prep time: 30 MINScook time: 8 MINStotal time: 38 mins

INGREDIENTS:

• 3/4 cup Butter
• 1 cup Sugar
• 1 large Egg
• 1 teaspoon Peppermint Extract
• 1/2 teaspoon Vanilla Extract
• 2 1/4 cups All Purpose Flour
• Red Food Coloring

INSTRUCTIONS:

1. Preheat oven to 375 degrees
2. In a large bowl, cream the butter and sugar. Add the egg and mix together. Add the peppermint and vanilla extracts. Add the flour.
3. Divide dough in half. Leave one half plain.
4. Color the other half with red food coloring.
5. Take a tablespoon of red dough and a tablespoon of white dough. Roll each piece out into a 6" long piece.
6. Twist them together into candy canes. Pinch the ends together.
7. Bake for 7-8 minutes until done. Cool on rack for 3-4 minutes, then remove cookies to rack to cool completely. Enjoy!

http://www.thefreshmancook.com/2016/11/candy-cane-cookies-12-days-of-cookies.html

Created using The Recipes Generator

A Trio of Brittle / #SundaySupper

Tweet

If you love making sweet treats for friends, family, co-workers, and just about everyone you know, you are going to love this Trio of Brittle! I have been making brittle for at least 10 years, maybe longer. It all started when I wanted to make a gift for some long time friends, and I could not decide what to make for them. Having had known them a while, they had already tried it all! So I came up with these brittles, and about 10 other flavors, and the rest is small time history!  

Today I made Hot and Spicy Peanut Brittle, Cashew Brittle, and Turtle Brittle. If you have never made brittle before, you should know that it requires patience, and a really, really good candy thermometer! But homemade brittle is worth the time and energy. Once you make this, you will never buy it again. You will make it forever, mostly because your friends and family will always want more!

A Trio of Brittle

(Printable recipe at end of post)  

2 cups Sugar
1 cup Light Corn Syrup
1/2 cup Water
3 cups Cashew Pieces or (1 cup caramel bits+1 cup chopped chocolate + 2 cups Pecans) or (25 ounces of Hot and Spicy Peanuts)
1 teaspoon Salt
2 teaspoons Butter
2 teaspoons Baking Soda 
Pan Spray
Baking Sheets or Shallow Pans 

This is the basic brittle recipe. In the recipe above I have listed "3 cups of Cashew Pieces" as an ingredient. That is the only ingredient that changes. The rest of the recipe stays the same. So, lets make Cashew Brittle first!

Combine the sugar, corn syrup and water. Cook slowly until the sugar dissolves. The temperature needs to reach 275 degrees in about 40-45 minutes. I always use 2 thermometers when making candies. Just in case! 

Add the cashew pieces. I buy these at Trader Joes, and I love them for snacks! Cook until the temperature reaches 295 degrees, about 15 or 20 minutes longer. While the mix is coming up to temperature, spray the baking sheet with a light coating of pan spray, and set aside. 

Remove from heat and stir in butter. Add salt and baking soda. The mix will start to change color and rise in the pan. Stir quickly.

Quickly pour it onto the baking sheet, spreading it out as evenly as you can. Set aside to cool completely.

Let's make the Turtle Brittle by boiling the sugar, corn syrup and water together until the temperature reaches 275 degrees.

Add only 2 cups of pecans and continue cooking until the  mix reaches 295 degrees. Remove the pan from the heat and stir in the butter. Add salt and baking soda and stir. Pour mixture onto baking sheet. Spread mix as evenly as possible.

Begin dropping the caramel bits and the chopped chocolate onto the mix. As it sits on the brittle, it will begin to melt into the mix. If you want to push the caramel bits down into the mix more, use a flat spatula. The mix is still very hot. Set aside to cool completely.

For the Spicy Peanut Brittle, once again let the first three ingredients cook until they reach 275 degrees.

Add the spicy peanuts until the temperature reaches 295 degrees, Remove from heat Add butter and stir. Add salt and baking soda and stir immediately.

Quickly pour onto baking sheet and evenly spread. Let cool.

Let all the brittles sit until completely cooled. It takes about 20 minutes for each. 

 Once the brittle is cooled off, begin to crack the bars. They will randomly crack in their own way. I like small bite size pieces, but they don't always break that way. Store in sealed bags or containers until you are ready to give them as gifts or enjoy yourself!

 

 Thank you so much for joining me today! If you have any questions or concerns about this recipe, please leave me a message in the comments and I will answer you promptly!

Thank you to Christie from  A Kitchen Hoor's Adventures for hosting today's gift giving challenge!


Scroll down to see what yummy goodies #SundaySupper members have been creating!

Baked Goods

• Cinnamon and Spice Granola by Simple and Savory
• Coconut Macaroon Tarts by Asian In America
• Cranberry Coffee Cake by Food Done Light
• Mini Pumpkin Breads by That Skinny Chick Can Bake
• Snowman Poop by Palatable Pastime

Candy

• A Trio of Brittle by The Freshman Cook
• Grandma’s Peanut Butter Balls by Cricket’s Confections
• Homemade Peanut Brittle by A Kitchen Hoor’s Adventures
• Homemade Twix Bars by Pies and Plots
• Peanut Butter Fudge by Family Around The Table
• Superfoods Fruit & Nut Bites by My Life Cookbook
• Toffee Candied Peanuts by New South Charm
• Turron de Jijona (Spanish Soft Nougat) by Caroline’s Cooking

Chocolate

• Espresso Fudge by Cosmopolitan Cornbread
• Homemade Hot Cocoa Mix by My Imperfect Kitchen
• Peppermint Bark Candy by Life Tastes Good
• Peppermint Bark Popcorn by A Mind “Full” Mom
• Red Wine Hot Fudge Sauce by The Crumby Cupcake

Jams, Syrups, Drinks

• Blood and Sand Jam by Hezzi-D’s Books and Cooks
• Creamy Lemoncello by Monica’s Table
• Warm Gingerbread Syrup by Food Lust People Love

Mixes and Spices

• Cherry Almond Scone Mix by Baking Sense
• Cranberry Almond Quick Bread Mix by Cindy’s Recipes and Writings
• Lavender-infused Sugar and Lazy Shortbread by Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Author: The Freshman Cookprint recipe

A Trio of Brittle
prep time: 30 MINScook time: 1 hour and 15 MINStotal time: 1 hours and 45 mins
INGREDIENTS:
Cashew Brittle

• 2 cups Sugar
• 1 cup Light Corn Syrup
• 1/2 cup Water
• 3 cups Cashew
• 1 teaspoon Salt
• 2 teaspoons Butter
• 2 teaspoons Baking Soda
Turtle Brittle

• 2 cups Sugar
• 1 cup Light Corn Syrup
• 1/2 cup Water
• 2 cups Pecans
• 1/2 cup Caramel Bits
• 4 ounce Chocolate Chunks
• 1 teaspoon Salt
• 2 teaspoons Butter
• 2 teaspoons Baking Soda
Hot and Spicy Peanut Brittle

• 2 cups Sugar
• 1 cup Light Corn Syrup
• 1/2 cup Water
• 25 ounces Hot and Spicy Peanuts
• 1 teaspoon Salt
• 2 teaspoons Butter
• 2 teaspoons Baking Soda
INSTRUCTIONS:
Cashew Brittle

1. Combine the sugar, corn syrup and water. Cook slowly until the sugar dissolves. The temperature needs to reach 275 degrees in about 40-45 minutes. I always use 2 thermometers when making candies. Just in case!
2. Add the cashew pieces. Cook until the temperature reaches 295 degrees, about 15 or 20 minutes longer. While the mix is coming up to temperature, spray the baking sheet with a light coating of pan spray, and set aside.
3. Remove from heat and stir in butter. Add salt and baking soda. The mix will start to change color and rise in the pan. Stir quickly.
4. Quickly pour it onto the baking sheet, spreading it out as evenly as you can. Set aside to cool completely.
5. Once the brittle is cooled off, begin to crack the bars. They will randomly crack in their own way. I like small bite size pieces, but they don't always break that way. Store in sealed bags or containers until you are ready to give them as gifts or enjoy yourself!
Turtle Brittle

1. Let's make the Turtle Brittle by boiling the sugar, corn syrup and water together until the temperature reaches 275 degrees.
2. Add only 2 cups of pecans and continue cooking until the mix reaches 295 degrees. Remove the pan from the heat and stir in the butter. Add salt and baking soda and stir. Pour mixture onto baking sheet. Spread mix as evenly as possible.
3. Begin dropping the caramel bits and the chopped chocolate onto the mix. As it sits on the brittle, it will begin to melt into the mix. If you want to push the caramel bits down into the mix more, use a flat spatula. The mix is still very hot. Set aside to cool completely.
4. Once the brittle is cooled off, begin to crack the bars. They will randomly crack in their own way. I like small bite size pieces, but they don't always break that way. Store in sealed bags or containers until you are ready to give them as gifts or enjoy yourself!
Spicy Peanut Brittle

1. For the Spicy Peanut Brittle, once again let the first three ingredients cook until they reach 275 degrees.
2. Add the spicy peanuts until the temperature reaches 295 degrees, Remove from heat Add butter and stir. Add salt and baking soda and stir immediately.
3. Quickly pour onto baking sheet and evenly spread. Let cool.
4. Once the brittle is cooled off, begin to crack the bars. They will randomly crack in their own way. I like small bite size pieces, but they don't always break that way. Store in sealed bags or containers until you are ready to give them as gifts or enjoy yourself!
http://www.thefreshmancook.com/2016/11/a-trio-of-brittle-sundaysupper.html
Created using The Recipes Generator

Celebrate It! Blog Link Party!

Tweet

Welcome to Celebrate It!

Hello and Welcome to Celebrate It! Blog Link Party!

I hope you had a wonderful Thanksgiving!

 On that note, let me tell you that I am so thankful for all of you who stop by to link up and share what you have been creating!
 You are very much appreciated! Thank you!

Last weeks 3 most clicked links:

Setting the Thanksgiving Table

from

Woods of Bell Trees 

How to Make Turkey Gravy without Drippings

from

The Ramblings of an Aspiring Small Town Girl 

Make Your Own Winter Preparedness Kit

from

Quirky Inspired

An InLinkz Link-up

Let's get to the party!

Country Skillet Breakfast / #SundaySupper

Tweet

When you plan your Holiday meals, do you also plan what you will make with any leftovers you might end up with? How about a Country Skillet Breakfast! That's what we are talking about today. For Thanksgiving this year, I am serving both turkey and ham. I already know there will be ham left over. Most of my guests will enjoy the turkey, some will enjoy ham and a few will become a little full on both! I am offering the ham because we have a rather large group, and with both meats on the table, there is enough for everyone. The turkey will go first, and there will definitely be some leftover ham. I am trying a new type of ham this year. It is a boneless, spiral cut ham! Have you seen these? They are wonderful and tasty! There is no waste at all, and every bit of the ham can be eaten! I love that!
Knowing that I will have leftover ham, I am planning this Country Skillet Breakfast for my guests on Friday morning. It is easy to put together, and if you chop the onion, potatoes, and ham the night before, this skillet breakfast will be quick along with delicious!

 Country Skillet Breakfast
(printable recipe at end of post)
(makes 1 skillet)
Butter
3 small Red Potatoes (5-6 ounces) (chopped into bite size pieces)
1 1/2 ounces yellow Onion, chopped
5-6 ounces Ham, chopped 
1/4 cup shredded 4 Cheese
2 Eggs
Sour Cream 
1 fresh Chive, chopped

Pan grill the potatoes in butter. Grill until they become lightly browned.

In another pan, melt butter and saute onions until soft. After onions become soft, add ham. Let onions and ham cook together for 2 minutes.

Add onions and ham to the potatoes. Cook for 2-3 minutes. Add a light sprinkle of shredded cheese and mix.

Cook two eggs, how you like them. 

Add the potato mix to the skillet. Sprinkle cheese on top. Reserve a teaspoon of cheese.

Place the eggs on top of the potatoes. Place a small scoop on top of the eggs. Sprinkle with pepper, chives and the reserved cheese.

This recipe also works when made with leftover turkey!
Thanks so much for joining me today!

Thank you also, to Christie, from A Kitchen Hoor's Adventures for hosting this tasty event!

Scroll down and find many tasty recipes and see what my #SundaySupper friends are planning to make with their Holiday Leftovers!

Appetizers

• Mini Stuffing Muffins by An Appealing Plan
• Turkey Egg Roll with Cranberry Sauce by Brunch-n-Bites

Breakfasts

• Country Skillet Breakfast by The Freshman Cook
• Mashed Potato Craisin Bread by Baking Sense
• Thanksgiving Leftover Eggs Benedict by The Redhead Baker

Desserts

• Chocolate Pumpkin Brownies by NinjaBaker.com

Mains

• ‘Australian Pie’ – Leftover Turkey Pie with Raisins and Bechamel by Caroline’s Cooking
• Brie Cranberry Turkey Quesadillas by Food Lust People Love
• Cranberry Chipotle BBQ Chicken Pizza by A Mind “Full” Mom
• Cranberry Pork Tenderloin by The Crumby Cupcake
• Creamed Spinach Turkey Pasta by Cindy’s Recipes and Writings
• Leftover Turkey Noodle Casserole by Cricket's Confections
• Leftover Turkey Pasta with Mushrooms by Cooking Chat
• Turkey Alfredo Stuffed Shells by Palatable Pastime
• Turkey Broccoli and Cheddar Pot Pie by Cookin’ Mimi
• Turkey grilled cheese with cranberry and Brie by Our Life Tastes Good
• Turkey Pot Pie Casserole by Cosmopolitan Cornbread
• Turkey Quesadillas with Cranberry Salsa by Food Done Light
• Turkey Shepard’s Pie by Monica’s Table

Sides

• Baked Mashed Potato Pancakes by Pies and Plots
• Bubble Up Hot Brown Casserole by A Kitchen Hoor’s Adventures
• Leftover Mashed Potato Puffs by Hezzi-D’s Books and Cooks

Soups

• Arroz Caldo with Turkey by Asian In America
• Leftover Turkey Tortilla Soup by That Skinny Chick Can Bake
• Lemony Chicken-Lentil Soup with Couscous by What Smells So Good?
• Turkey Glass Noodle Salad by Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Author: The Freshman Cookprint recipe

Country Skillet Breakfast

prep time: 20 MINScook time: 20 MINStotal time: 40 mins

INGREDIENTS:

• Butter
• 3 small Red Potatoes
• 1 1/2 ounces yellow Onion, chopped
• 1/4 cup shredded 4 Cheese
• 2 Eggs
• Sour Cream
• 1 fresh Chive, chopped

INSTRUCTIONS:

1. Pan grill the potatoes in butter. Grill until they become lightly browned.
2. In another pan, melt butter and saute onions until soft. After onions become soft, add ham. Let onions and ham cook together for 2 minutes.
3. Add onions and ham to the potatoes. Cook for 2-3 minutes. Add a light sprinkle of shredded cheese and mix.
4. Cook two eggs, how you like them.
5. Add the potato mix to the skillet. Sprinkle cheese on top. Reserve a teaspoon of cheese.
6. Place the eggs on top of the potatoes. Place a small scoop on top of the eggs. Sprinkle with pepper, chives and the reserved cheese.

http://www.thefreshmancook.com/2016/11/country-skillet-breakfast-sundaysupper.html

Created using The Recipes Generator