Conference Weekend

This weekend was General Conference. The LDS church does these twice a year. We stay home and watch the sessions from home. There are 2 sessions on Saturday and 2 on Sunday, each is 2 hours long. Growing up we always had a tradition of having our neighbors over to watch on Sundays or we would go to their house. This year we decided to invite some friends to join us. Part of the tradition growing up was we ate breakfast casserole and cinnamon rolls for breakfast Sunday morning (recipes below). We all loved this tradition and many of us still carry it on today. Since it would not just be Brian and me I decided to fully fulfill the tradition and made the full breakfast. It was so much fun! I struggle to focus for the full 8 hours that conference lasts so this year I decided to do a bunch of cooking while listening to the sessions on Saturday. This worked out great! I stayed awake and alert for both sessions and got a full months worth of meals prepared. Win, Win! More on my bulk cooking experience in a following post!

Breakfast Casserole

3 cups frozen, shredded hash browns

¾ cup shredded cheddar cheese

1 cup diced, fully cooked ham or Canadian bacon

¼ cup sliced green onions

4 beaten eggs

12 oz. can evaporated milk

¼ tsp. pepper

1/8 tsp. salt

Grease a 2 quart square baking dish.  Arrange potatoes evenly in the bottom of the dish.  Sprinkle with cheese, ham and green onion.

In a medium mixing bowl, combine eggs, milk, pepper and salt.  Pour egg mixture in dish.  The dish may be covered and refrigerated overnight.  Bake, uncovered, in a 350 degree oven for 40-45 minutes or until golden brown or until center appears set.  Let stand 5 minutes before serving.  Makes 6 servings.



Mom's Cinnamon Rolls

2 cups scalded milk
¼ cup lukewarm water
2 packages yeast
1 cup sugar
2 beaten eggs
1 cup mashed potatoes
½ cup shortening
7 cups flour
1 tsp. salt
1 cup raisins
1 cup nuts

Add milk while hot, to the shortening, potatoes, sugar, and eggs. Mix. Add yeast that

has been dissolved in ¼ cup water. Add salt. Add rest of flour. DO NOT KNEAD! Add

raisins and nuts. Let rise in refrigerated for 3 hours or overnight. Roll out and spread with

melted butter, cinnamon, and brown sugar. Roll up and cut into rolls. Let set 20 minuets.

Bake at 350 degrees for 12 minuets. Then glaze.

Icing:

½ cup butter

1 box powder sugar

3-5 tbsp. milk

1 tsp. vanilla