peanut wonderings: did you like it or hate it?

So I barely finished my twelve days of Christmas baking on time. Baking that many treats in not very many days just about killed me and my tummy. At one point I turned to Tim and asked, "What would you do with a wife that didn't know how to cook and bake?" We both laughed and agreed: He'd be really skinny. I guess weight is just something we are always going to have to battle since I will not stop cooking or baking.

So here's my question to you: Did you like when I posted the recipes or did you hate it? I flip flopped depending on the day and my mood. Quite frankly, I think that Julie girl who decided to create all of Julia Child's recipes in a year was out of her mind because from my experience...cooking the food, photographing the finished product and writing about the experience was a lot of work. I can't imagine doing it for an entire cookbook. Twelve days was challenging enough. However, I am willing to post a recipe of mine once a week if you liked the project. If too many people disliked it, than I will scrap the idea entirely.

So please share your opinion with me. It won't hurt my feelings either way. 

And for good measure, I thought I would share my Christmas Hash recipe with you. I modified this from a recipe I found on The Pioneer Woman's website a few years back. Here's her original recipe. It might give you an idea of what to do with all that extra ham sitting in your fridge.

My Christmas Hash
Non-stick cooking spray
3-4 c. frozen hash browns
1-1 1/2 c. diced ham
1 diced green bell pepper
1 diced red bell pepper
1 medium onion, diced
1 jalepeno, seeded and diced
2 Tbsp. butter
3/4 c. grated cheese
3-4 eggs
salt and pepper to taste

(I use my cast iron skillet for this recipe because you stick the whole pan in the oven at the end, but if you don't have one, just use a normal frying pan and layer the ingredients in a baking dish at the end.)

Using the cooking spray, fry the hash browns. Salt and pepper to taste. Once cooked, transfer the hash browns to a plate. Melt butter in the skillet and add ham, bell peppers and jalepeno. Cook for 4-5 minutes until vegetables are soft. Transfer vegetable and ham mixture to plate. Return potatoes to pan as the bottom layer. Add vegetable and ham mixture on top as the second layer. Salt and pepper a little. Spread cheese over top. Put in the oven at 350 for 15 minutes. While the pan is in the oven, cook your eggs however you like them. I like them scrambled; Tim loves them over-easy. Remove pan from oven and top the hash with your eggs. Tim always adds salsa to his meal. I do not like salsa with breakfast foods so I skip that step. Eat up. You'll love it.