Tonight we made homemade hamburgers & fries. We made the hamburgers on my new George Foreman Grill (another Christmas present) with ground beef and McCormick’s Hamburger Seasoning. For the fries, I made these potato wedges from the Betty Crocker PocketChef Breakfast and Brunch cookbook (many of these recipes work on all occasions, not just in the morning). For dessert, I served the Creamy Cinnamon Fruit Dip (see posting December 24th, 2006) with fresh fruit.

3/4 tsp salt
1/2 tsp sugar
1/2 tsp paprika
1/4 tsp ground mustard
1/4 tsp garlic powder
3 medium baking potatoes or 7 to 8 redskin potatoes, unpeeled
cooking spray

Preheat oven to 425F

Mix salt, sugar, paprika, mustard and garlic powder in a small bowl. Gently scrub potatoes but do not peel. Cut each potato lengthwise in half and cut each half into 4 wedges. Spray potatoes with cooking spray until lightly coated. Place potatoes in a gallon-size plastic ziplock bag, add salt mixture and shake gently until all potato wedges are coated.

Place potato wedges, skin side down, in a 13×9 baking pan coated in cooking spray. Bake uncovered 25 to 30 minutes or until potatoes are tender when pierced with a fork.

Another great recipe from the Betty Crocker PocketChef Breakfast and Brunch cookbook, thanks to my Secret Santa Pam. I started a new tradition today of “Christmas Eve Morning Breakfast” since I never have time on Christmas to make breakfast.

6 or 7 small red-skinned potatoes, cubed (1 pound)
6 large eggs
1/3 cup milk
1/4 tsp salt
1/8 tsp pepper
2 tbsp butter
4 medium (1/4 cup) green onions, sliced
6 slices crisply cooked bacon, crumbled

In 2-quart saucepan, heat 1 inch water to boiling. Add potatoes, cover and heat to boiling, then reduce heat to medium-low. Cook covered for 6 to 8 minutes or until potatoes are tender; and drain.

In 10-inch skillet, melt butter over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning occasionally, until light brown. Stir in onions and cook 1 minute, stirring constantly.

Pour egg mixture into skillet with potatoes and onions. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid stirring constantly. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with bacon.

Here is the first creation from the new Betty Crocker PocketChef Breakfast and Brunch cookbook I received from my Secret Santa. This dish is great for breakfast, dessert, appetizers or just a snack! I made it in the morning and we had some for breakfast and some later for an after-dinner snack.

1 (8 oz) package of cream cheese, softened
1 (7 oz) jar of marshmallow creme
1 tbsp milk
1/4 tsp cinnamon

In a medium bowl, beat all ingredients together with an electric mixer until smooth. Serve with fruit or graham crackers for dipping.

Here’s a stronger variation on the original Mocha Spice Fudge from Nestle Tollhouse.

1 1/2 cups granulated sugar
2/3 cup (5 fl oz) evaporated milk
2 tbsp of instant espresso granules (available at most specialty foods stores)
2 tbsp unsalted butter
1/4 tsp salt
1 1/2 cups (9 oz pkg) Nestle Toll House Semi-Sweet Chocolate Morsels
2 cups miniature marshmallows
1 tsp vanilla extract
3/4 tsp cinnamon
1/2 tsp brown sugar
1/4 tsp nutmeg

Line a 9×9 inch pan with foil.

Combine sugar, evaporated milk, instant espresso, butter and salt in a medium, heavy-duty saucepan. Mix well and bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

Stir in morsels, marshmallows, vanilla, cinnamon, brown sugar and nutmeg. Pour into prepared pan. Refrigerate for 2 hours or until firm. Lift from pan, remove foil and cut into pieces.

Here is a quick and tasty dessert from one of my co-workers.

1 package flour tortillas (8-inch)
1 can fruit pie filling, such as apple, cherry or peach
butter, melted
cinnamon-sugar or powdered sugar
toothpicks

Preheat oven to 300F

Spray a cookie sheet or baking pan with cooking spray. Lay tortillas flat on top. Spoon pie filling on to tortillas, slightly off center. Roll tortillas and secure with toothpicks. Brush lightly with melted butter and sprinkle with cinnamon-sugar. Bake for 5-10 minutes or until warm and crispy.

You could use fancy crepe wraps, but flour tortillas are usually cheaper and do the job just as well. You can also experiment with different fillings, like mashed strawberries, cream cheese, chocolate or peanut butter.