Hatch Family Recipes

INGREDIENTS 12   square waffles   if using frozen waffles, toast first, my recipe below 8   slices   deli ham or leftover holiday ham 8   slices   thinly sliced deli turkey (optional   my family prefers this without the turkey) 2-3   cups   swiss cheese   shredded 6   eggs 3   cups   milk pinch of salt + pepper 2   teaspoons   vanilla extract 1/4   teaspoon   nutmeg cranberry/raspberry preserves   powdered sugar, maple syrup, creme fraiche + fresh fruit, for serving BUTTERMILK WAFFLES (I use frozen eggos) 3   cups   flour 3   teaspoons   baking powder 1/2   teaspoon   salt 3   cups   buttermilk 6   eggs 1 1 /2   tablespoons   sticks unsalted butter   melted, 12 1   tablespoon   vanilla extract INSTRUCTIONS Grease a 9x13 inch casserole dish. Line 6 waffles along the bottom of the casserole dish. Layer with the ham, turkey (if using) and swiss cheese. Add the remaining 6 waffles on top. In bowl, whisk together the eggs, milk, salt, pepper, van

INGREDIENTS Pie Filling: 1 lb. grass-fed ground beef, lamb or bison 2 medium carrots, peeled and chopped 1 small green pepper, chopped - (instead of this I used frozen zucchini, squash, broccoli, cauliflower along with the carrots) 1 small onion, chopped 1 cup mushrooms, diced (I omit these) 2 cloves garlic, chopped 1 tsp. chili powder 1/2 tsp. dried rosemary 1/2 tsp. sea salt or to taste 1/4 tsp. black pepper 3 oz. tomato paste (about 6 Tbsp.) (such as  Muir Glen ) 1/4 cup water Sweet Potato Topping: 2 large sweet potatoes, peeled and cubed (~5 cups cubed) 1 Tbsp.  coconut oil  or  ghee 1/2 tsp chili powder 1/4 tsp. sea salt INSTRUCTIONS Preheat oven to 375℉. In a skillet on medium heat add the ground beef, chopped carrots, onions, peppers, mushrooms and minced garlic. Cook on medium heat until carrots are soft, about 12-15 minutes. Begin making the topping while the meat filling cooks. Once the carrots are soft, stir in tomato paste, water, seas

Pudding Chocolate Chip Cookies 2 1/4- 2 1/2 cups flour 1 cup butter softened (not margarine) 1/4 cup sugar 1 large pkg instant vanilla pudding 1 tsp vanilla (mexican vanilla is the best) 1 tsp baking soda 2 eggs 3/4 c brown sugar 1 pkg milk chocolate chips (BIG chips like Guittard or Ghiradelli's) Mix flour, pudding mix, and baking soda in a medium bowl and set aside Cream butter and sugars Add eggs Beat well Mix in vanilla Blend in dry ingredients Bke at 375 for 8-10 min, or just until the edges are starting to turn golden

Sour Cream Chicken Enchiladas Ingredients: 1 lb chicken breast, diced (or a rotisserie chicken shredded) 1 medium onion, chopped 1 Tbsp vegetable oil 8 flour tortillas, softened 1 1/2 cup grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided 1/4 cup butter 1/4 cup flour 1 (15 oz) can chicken broth 1 cup sour cream 1 (4 oz) can chopped green chilies Directions: 1. In frypan, cook chicken and onions in oil over medium heat until chicken is just done (if rotisserie, you can just cook the onions) 2. Divide cooked chicken and onions between 8 tortillas; add 1 1/2 Tbsp of cheese to each tortilla 3. Roll enchiladas and place them seam side down in 9x13 pan that has been sprayed with cooking spray 4. Melt butter in medium sauce pan, stir in flour to make a roux, stir and cook until bubbly, gradually whisk in chicken broth then bring to boiling, stirring frequently 5. Remove from heat; stir in sour cream and green chiles, pour sauce evenly over enchilada

Ingredients two 3.4 oz packages instant cheesecake flavored pudding mix* 4 cups milk Angel food cake (about 12 oz), cut into pieces 1 cup chopped strawberries 1 cup blueberries 1 cup chopped raspberries 12 oz cool whip (or homemade whipped cream) Instructions 1. Add pudding mix and milk to a large bowl and make according to package directions. 2. Add about half of the angel food cake pieces to the trifle dish. 3. Top with about 1/2 of the prepared pudding. 4. Top pudding with about 1/2 cup of each kind of berry. 5. Top berries with about half of the cool whip. 6. Repeat steps 2-5. 7. Finish off trifle with additional berries on top. 8. Refrigerate for about 2-3 hours, until ready to serve. *could be replaced with vanilla flavored pudding if you can't find the cheesecake flavored pudding NOTE: Amounts of berries listed are for inside the trifle. If you want to be able to use sliced strawberries to decorate the edges of the layers and have

Ingredients 1 small red onion, halved and sliced into thin half-moons 2 tablespoons lime juice, or more to taste 2 tablespoons extra-virgin olive oil 1 seedless watermelon, cut into cubes 3 baby cucumbers, seeded and cut into cubes 1 cup crumbled feta cheese 1/2 cup mint leaves, sliced thinly Directions Mix red onion with lime juice in a bowl; set side to marinate at least 10 minutes. Stir olive oil into mixture. Toss watermelon, baby cucumbers, and feta cheese together in a large bowl. Pour the red onion mixture over the watermelon mixture; toss to coat. Sprinkle mint over the salad; toss.