Four Cheese Hashbrown Casserole

I tend to get on a breakfast food kick on weekends, much to the delight of my family. This weekend was a huge score on that front! Years ago, when we were with some friends at the coast, I had a yummy hashbrown casserole that someone else had made. When I asked for the recipe he said he didn't use one and just listed off some ingredients. I have been trying to re-create that deliciousness ever since, to no avail.

I finally did it. After about four years of tweaking here and changing there I have perfected the casserole. It was so well received in fact that I made it two days in a row! I warn you, it is ridiculously good and hard to stop eating it.

Four Cheese Hashbrown Casserole

• 4 cups frozen shredded hashbrowns
• 1/4 large onion, minced
• 3/4 cup half and half ( I use fat free )
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup feta cheese
• 1/4 cup shredded or grated parmesan cheese
• 1/4 cup shredded white or mild cheddar
• 1 Tblsp dried Oregano
• 1 tsp garlic powder
• Salt and Pepper to taste

Preheat oven to 350 degrees.
Mix all ingredients together in a square casserole and bake uncovered 35 - 40 minutes.

I cannot express how exciting it is to finally get it right after so long. I have a feeling we'll be making it a lot for awhile!!

White Chocolate and Pumpkin Pancakes

If necessity is the mother of invention, the best recipes follow a similar rule. My best recipes come from experimenting with what is in the house and severely altering an idea I found elsewhere. This recipe, for example, came from a recipe for (not gf) pumpkin spice pancakes that my friends mom used to make with Bisquick. I know they now make a GF Bisquick but to be honest, I have never liked pancakes made with it. It's a biscuit thing to me, savory not sweet. We aren't big pancake fans in this house, but I was in the mood for experimentation. I wish I had my camera so I could show you these now.....

Gluten Free flours, as I've said, work differently so they frequently need a little more liquid than a non gf recipe. When my batter was a little too thick I added what I had. White Chocolate creamer. It was one of the best things I have ever done. I think I will make pancakes more often now!

White Chocolate and Pumpkin Pancakes

Dry ingredients

• 2 1/3 cups All purpose GF flour
• 3 Tblsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 tsp cinnamon
• 1/3 tsp nutmeg
• 1/4 tsp ginger

Wet ingredients

• 2 eggs
• 1 1/2 cups milk
• 1/2 cup vegetable oil
• 1/2 cup White chocolate creamer
• 1/3 cup canned pumpkin
• butter for greasing the griddle

Mix dry ingredients well in a large bowl
Whisk together wet ingredients in a small bowl ( I use a 4 cup measuring bowl for liquids..I can measure and stir in one bowl. Less dishes is always a plus. I hate dishes ).
Mix wet ingredients into dry ingredients just until moistened. DO NOT overmix. Lumps are a good thing.
Cook on an electric griddle, greased and set to 325ish, flipping when bubbles appear on top.

Serve and enjoy! delectable. mmmmm.....