Debbie Macomber's Cedar Cove Cookbook

T his is a great winter weekend brunch dish.

Serves 6

8 ounces bacon

½ medium onion, chopped

1 red bell pepper, chopped

2 tablespoons all-purpose flour

1 ½ cups whole milk

1 pound frozen shredded hash brown potatoes

½ cup snipped fresh chives,

1 ¼ cups shredded sharp cheddar cheese

1. Preheat oven to 350°F. Butter an 8-inch square glass baking dish.

2. Cook bacon in a large heavy skillet over medium-high heat until crisp. Remove slices; drain on a paper towel–lined plate. In same skillet over medium-low heat, cook onion and pepper in bacon drippings 8 minutes, until softened, stirring often.

3. Reduce heat under skillet to low. Stir in flour. Slowly pour in milk, ½ cup at a time, stirring to incorporate smoothly with the flour. Cook until mixture thickens and comes to simmer, about 3 minutes, stirring often. Crumble bacon into mixture.

4. Evenly spread potatoes in prepared dish. Top with half of the chives, 1 cup of the cheese, and the vegetable-bacon mixture. Sprinkle with the remaining 1 /4 cup cheese. Bake 40 minutes, until potatoes are tender. Sprinkle with remaining chives before cutting into squares.

TIP

The easiest way to cut fresh chives is to snip them with scissors.

Cowboy Eggs with Smoky Black Beans and Lime-Avocado Salsa

C hipotle chilies lend a smoky flavor to the black bean sauce in this hearty breakfast. Chipotles are canned in adobo, a spicy tomato sauce. They are available at Latin American markets, specialty foods stores, and many supermarkets. Be sure to seed the chile before adding it to the sauce.

Serves 4

2 tablespoons vegetable oil, divided

1 small onion, chopped

1 tablespoon ground cumin

1 15-ounce can diced tomatoes in juice

1 15-ounce can black beans, drained and rinsed

1 canned chipotle chile packed in adobo sauce, seeded and chopped (about 2 teaspoons)

2 medium avocados, peeled, pitted and diced

½ cup chopped fresh cilantro

3 tablespoons fresh lime juice

Salt and pepper

4 large eggs

4 small (6-inch) flour tortillas

½ cup grated Monterey Jack cheese or sharp cheddar cheese

1. Warm 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes, until softened, stirring often. Add cumin; cook 30 seconds. Stir in tomatoes with juice, beans, and chilies; bring to a simmer. Reduce heat; simmer 6 minutes, until most of the liquid is absorbed, stirring often.

2. In a medium bowl, combine avocado, cilantro and lime juice. Season with salt and pepper.

3. Warm remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat until hot. Crack eggs into skillet; fry about 2½ minutes, until whites are just set but yolks are still soft. Season with salt and pepper.

4. Meanwhile, wrap tortillas in paper towel and warm in microwave. Set one tortilla on each of 4 plates. Divide bean mixture among tortillas. Top each with 1 fried egg; sprinkle with cheese. Serve with avocado salsa.

TIP

Save time by substituting 1 ¼ cups prepared salsa for the onion and tomatoes in the sauce.

Buttermilk Hotcakes with Blueberries

C ornmeal adds a bit of lightness and a delicate crunch to these pancakes. Frozen blueberries work just as well as fresh here.

Makes about 12

¾ cup all-purpose flour

¾ cup yellow cornmeal

2 tablespoons granulated sugar

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 large eggs

1 ¼ cups buttermilk

3 tablespoons butter, melted Vegetable oil, for cooking