Click here to return to the table of contents.Ham and Hash Casserole2 cups chopped ham
1 (32 ounce) bag frozen hash browns
2 cans cream of potato soup
8 ounces sour cream
1 cup shredded cheddar cheese
1 cup shredded Parmesan
4 ounces cream cheese
1/2 cup chopped green onion
1 teaspoon salt
1 teaspoon pepperPreheat oven to 350 degrees. In a large mixing bowl, combine all ingredients. Place in a greased 9x13-inch baking dish. Bake for 1 hour and 15 minutes.Click here to return to the table of contents.Auggie’s DessertsCandied Cashews1 egg white
1 tablespoon water
1 pound cashews
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extractPreheat oven to 250 degrees. Using a hand mixer, combine the egg white and water until foamy. Stir in remaining ingredients until cashews are coated evenly. Spread onto greased cookie sheet and bake for 1 hour, stirring halfway through.Click here to return to the table of contents.Auggie and Juno’s Chocolate Butter Bars1 tube sugar cookie dough
1 container Nutter Butter® cookies
1 box brownie mix
2 eggs
1/2 cup oilPreheat oven to 350 degrees. In a greased 9x13-inch baking dish, spread cookie dough to cover entire bottom surface. Then lay Nutter Butter® cookies evenly across the cookie dough. In a large bowl, mix together the brownie mix, eggs, oil and 1/4 cup water. Pour over cookies and spread to evenly cover entire dish. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.KA Warning: Suzanne made these for us. As you prepare them, multi-task by girding your loins. Once these come out, and you try them, you’ll lose your goddamn mind and want to shove your face in the pan. Be kind. Share. Or be smart. Pace yourself. Or be smarter. Make sure you have the ingredients for more than one batch.Click here to return to the table of contents.Bonus RoundAn Elvira Board1 jar garlic- or blue cheese stuffed olives (or both)
1 jar cornichons
1 wedge Jarlsberg cheese, cubed
1 container roasted red peppers
1 jar/container Marcona or Valencia almonds, salted
1 bag/container of salted cashews and/or Auggie’s Candied Cashews (Click here for recipe.)Packages of Board Crafter’s Choice:Slices of Spanish chorizo, prosciutto, salami and/or Soppressata.
1 apple (sliced medium thin)
Bunches of red and green grapes, washed
1 basket strawberries, washed
1 jar fig spread
1 jar whole grain mustard
Assorted Crackers and Sliced Breads
1 pan Auggie and Juno’s Chocolate Butter Bars (Click here for recipe.) cut in small squares and/or
1 batch Evie’s Cinnamon Clusters (Click here for recipe.)
1 Hot Pepper Brie in Puf Pastry (Click here for recipe.)Arrange all ingredients on a very large plate, platter, tray or board in an artful matter with small bowls for the olives, cornichons, spread and mustard.
Slap anyone’s hand who’s around who dares touch it before you’re ready for the grand presentation.
This is no joke on the quantity side, so make it for four or more people.Click here to return to the table of contents.Hot Pepper Brie in Puff Pastry1 sheet frozen puff pastry, thawed
1 round Brie
1 (4 ounce) jar Pepper Jelly (Click here for recipe), or you can use Auggie’s Blueberry Pepper Jelly (Click here for recipe.)
1 eggHeat the oven to 400 degrees. Unfold the pastry sheet and place the cheese in the center. Spread the jar of pepper jelly on top of the cheese and fold the pastry up and over the cheese to cover. Press to seal the seams. Beat the egg and 1 tablespoon of water in a small bowl with a fork or whisk. Place the pastry seam side down onto a greased baking sheet. Brush the top with the egg mixture and bake for 25 minutes or until pastry is golden brown.Pepper Jelly2 cups pureed hot peppers (jalapeño and cayenne)
2 cups pureed bell peppers (green, red or yellow)
5 cups of sugar
1 cup apple cider vinegar
1 pouch liquid pectin
12 (4 ounce) jelly jars or 6 (8 ounce) jelly jars
Red or Green food coloring (optional)In a large saucepan mix first four ingredients together and bring to a roaring boil. Allow to boil for 10 minutes. While the mixture is still boiling, add the liquid pectin and stir continuously for 1 minute. Then ladle the mixture into your jars, leaving 1/2 inch headspace. Apply caps and let jelly stand in refrigerator until set, about 12 hours, or transfer to your pressure cooker to seal for a longer shelf life. If you are not using a pressure cooker to seal the jars the jam must stay refrigerated. Refrigerated jams are good for about 3 months. Sealed jars have a shelf life of about 18 months to two years.KA Note: Since discovering Suzanne’s pepper jelly, and after she sent me some recipes, I have made this Brie in Puff Pastry countless times. It’s my go-to appetizer for when I have company. And even my most health-conscious friends have thrown their healthy-living mojo out of the window to devour this without thought, willpower or remorse. It is the perfect combination of decadence.
