Yesterday, I promised to share this recipe with you, but I’ll be honest here. I wasn’t sure I SHOULD share this recipe. It is a very special recipe. It is the secret to my cinnamon roll success. These amazing cinnamon rolls make me very popular. I plan to barter these in the event of a Zombie Apocalypse. Cinnamon rolls for protection. I may not have an insane food supply, but you’d better believe that I have enough food stored to make millions of these babies! Yes. They’re that good. Even my husband, a cinnamon roll connoisseur, said last night, “These are really good. As good as Cinnabon, just not as chewy. And I like a chewy cinnamon roll.” Not me. I like enough chew that they feel substantial, but not so much that they feel tough. I want them to melt in my mouth. YUM!
This month’s giveaway features a HUGE 6 pound bag of Emergency Essentials dehydrated hash browns. They can be used to make all sorts of dishes whenever you would use potatoes. I featured potato soup here (and that’s where you can enter to win this wonderful prize), but I thought you might want to see how they are when you make traditional hash browns. Here’s my photo step-by-step.
I started by bringing 2 cups of salted water to a boil. Then I added 1/2 cup of dehydrated Provident Pantry Hash Browns.
I simmered the potatoes for about 7 minutes, and they plumped up quite nicely.
See? They expanded and measured just shy of 1 cup of rehydrated hash browns.
I preheated my non-stick pan over medium high heat, added some oil, and placed the drained rehydrated hash browns in the pan.
Originally, I thought I’d split the hash browns with my youngest son, so I split the hash browns into two roughly equal portions and added a touch of salt and pepper.
I flipped them so they could brown just a touch on the underside (although they were cooked and hot throughout the hash brown).
I removed them from my pan and placed them on paper towels for a couple of minutes to drain some of the excess oil. I’m sure they would have tasted just fine, but any fat I can remove is a plus for my cholesterol! Then I plated and served them. Of course, my son ate them all, and he declared them good!
These were super simple to make and were quite tasty. I’d definitely make them again and I’m sure my family will be thrilled when I do. I generally don’t make hash browns, because they turn out so much better when I’ve cooked the potatoes beforehand, and I just don’t want to take the time to do so most days. I had hash browns on the table within 15 minutes, which is a huge time savings. The fact that they tasted so good makes me never want to make them from scratch again!
Quick Reminder: My April giveaway is in full swing. Don’t forget your free, daily entry! Click here to enter.
Today was a yummy food day at my house with French Toast for breakfast and Banana Bread for lunch. Why is my family so lucky today? I didn’t want to waste any food, that’s why.
I made two loaves of bread the other day, but I was experimenting with my recipe, and this version wasn’t my favorite. It wasn’t bad. You know how the Top Chef judges say, “That was WAY too salty.” But no normal person would be able to taste it unless someone pointed it out to them. Well, my bread wasn’t bad, but I know how good it can be, and I just didn’t want to eat this bread for a couple more days. So, I decided to cut thick slices, like Texas toast, and make French Toast.
While making the French toast, I used evaporated milk instead of fresh milk, and I had 1/3 of the can left. I stuck it in the fridge, but, when I noticed old bananas on my counter, I decided to use the evaporated milk and make banana bread. YUM!
Mmm! Banana Bread!
My family is very lucky to have me. 🙂 And so are you. Here are the recipes I used.
1 cup evaporated milk (or regular milk, cream, half-n-half, etc.)
Before you begin, measure your evaporated milk and add 1 teaspoon of vinegar. Let it sit for a couple of minutes. Mix together the softened butter and sugar. Then add the ripe bananas, dried eggs and water, vanilla, and the evaporated milk/vinegar mixture. If you prefer, you may use plain milk or buttermilk instead of milk and vinegar.
Add your salt and baking powder. Mix until combined.
Next, add the flour and mix to incorporate.
Add nuts, if desired. My hubby loves walnuts, so that’s what I used.
When well combined, add mixture to loaf pans (greased on the bottom of the pan only).
Place pans in a preheated 350 degree Fahrenheit oven for 1 hour. If you are using glass pans, lower the oven temperature to 325 degrees F.
After an hour, the loaves look delicious!
I waited until it was cool to slice the loaves. As great as hot, fresh banana bread is, I hate it when it falls apart. If I wait until it’s mostly cool, it slices beautifully!
And the Banana Bread is served!
I love that I have hot, fresh, yummy food for my family with no leftovers going to waste. You better believe the banana bread will disappear FAST!
How do you use your leftover bits of food, milk, etc.?