Inn at Rock Hill - Hand Made Baskets

Inn Recipes

Breakfast Casserole

1/2 stick butter
1 small chopped sweet onion
1 small chopped green pepper
1 24oz. bag frozen hash brown potatoes (you can use fresh diced potatoes like we use to for this, but a guest told us to try frozen and guess what they tasted just as good and a lot easier - thanks Ms. Joyce.)
12 beaten eggs
1 lb. cubed cooked ham.
3 c. cheddar cheese, shredded

Melt the butter and place in the bottom of a 9 x 13 baking dish. Place the potatoes in the bottom of the dish. Sprinkle chopped vegetables over the potatoes. We add salt and pepper at this time to taste. Sprinkle the meat over the potatoes and vegetables.
Pour the beaten eggs over the everything. Bake 350 deg. for 45 minutes. Remove from the oven and sprinkle the cheese evenly over top. Bake another 5 to 10 minutes or until cheese has melted and is bubbly. Remove from the oven and set for about 5 minutes. Serve.

Chocolate Chip Scones

2 c. Self-rising flour (or 2 c. all-purpose flour, 2t baking powder and 1/2 tsp. salt)
3 T sugar
1/2 c. shortening
1/2 c. milk
1 large egg
1 tsp. Vanilla extract
1/2 c. semisweet chocolate chips
Preheat oven to 425 deg. F. Grease a baking sheet. In a large bowl combine the flour and sugar. Cut in the butter until mixture is resembles coarse crumbs. In a small bowl combine the milk, egg & vanilla. Add to crumb mixture along with chocolate chips, blend with fork until forms a ball. Knead dough on a floured surface 6 or 7 times. Roll dough into a 7" round shape. Cut into 4 to 8 wedges. Place the scones about 1 inch apart. Pierce tops with a fork. Bake 18 to 20 minutes or until golden brown.

Additional recipes coming soon.