Caroline's Dill Dip

 – Honolulu Star Bulletin

1 cup mayo
1 cup sour cream or Greek yogurt
3 Tbs chives, chopped
1 ½ tsp dill (dried) or 1 Tbs fresh, chopped
1 Tbs Italian parsley (fresh), chopped
1 tsp seasoned salt
1 tsp pepper

Mix & Chill, serve with crudité.

Caroline's Almond Brittle Bars

 – Farm Journal
10x15 pan, 375° for 23-25 minutes

Cream: 1 cup butter, softened
                1 tsp salt
                ¾ tsp almond extract
                1 cup sugar
Add:      2 cups all-purpose flour, sifted
                ½ cup sliced almonds
                1 cup chocolate chips

Line 10x15 pan with parchment paper, or grease well.  Press dough into pan, evenly.  Bake at 375° for 23-25 minutes or until lightly golden brown and cooked through.  Cut and remove from pan while warm.

Caroline’s Brunch Casserole

9x13 pan, 425° & 350°

32 oz Hash Brown potatoes – frozen (shredded or diced, doesn’t matter)

¾ cup butter, melted

1 # breakfast sausage, chopped

4 slices thick cut bacon, sliced

1 cup mushrooms, sliced

½ cup onion, diced

½ cup bell pepper, diced1 cup cheddar cheese, grated

8 eggs

¾ cup heavy whipping cream (or milk)

1 cup cheddar cheese (shredded)

1 cup Jarlsberg or Jack cheese, grated (or any melty cheese like Gruyere or just double the cheddar)

½ cup tomato, diced

½ cup green onion or chives, sliced

¼ cup pesto sauce

¼ tsp salt

1 tsp pepper

1. Press hash browns into 9x13 pan, break up any large pieces.  Pour melted butter over potatoes and bake at 425° for 35 minutes or until light brown.
2. While hash browns bake, sauté next 5 ingredients, set aside and let cool.
3. Whisk eggs and cream, stir in rest of ingredients and (cooled) sautéed veggies.  Pour mixture over baked hash browns. Bake at 350° 30-40 minutes, or until toothpick comes out clean, when inserted.

*I usually completed the first two steps at night, then pop everything into the refrigerator.  And complete step 3 in the morning