Hashbrown breakfast casserole

Every year, our church has a Christmas breakfast and this is what they serve.  It's yummy!  This recipe is meant for a 9x13 pan.  I usually split it into two smaller (8x8") pans so that I can add lots of optional stuff to one so my hubby is happy.

INGREDIENTS

1 (32 oz) pkgs hash browns

2 cups half & half

6-8 eggs

2 cups shredded cheddar cheese

1-2 cups chopped bacon or crumbled sausage, cooked  (or both!)

1/2 cup butter

2 tsp seasoned salt
**OPTIONAL: Diced onion, diced bell peppers, jalapeno slices, mushrooms, etc.

DIRECTIONS

Spread hash browns in greased 9x13 pan.  Melt butter and pour over top of hash browns.  Bake at 350° for 20 minutes.

In bowl, combine eggs, half & half, and seasoned salt.  Pour over hash browns.  Sprinkle on shredded cheese and top with optional ingredients (if using) and bacon/sausage.

Bake again at 350° for 45 minutes - 1 hour.

Behind...in everything...

I need to find some new recipes to share.  I'll get on that, asap!!  The last few weeks have been minimal for me cooking, I need to find some new inspiration!!  Please share if you have some!

Jessica's chicken taco soup

My friend Jessica made this for our freezer meal exchange a couple of months ago.  My kids LOVED it and so it has become a staple around our house.  Lots of people have different versions of something like this but this is ours.


INGREDIENTS

3-4 chicken breasts
1 large can tomatoes, diced or crushed
1 can chopped green chiles
2 cans black beans, drained and rinsed
1 can corn, drained
1 pkg taco seasoning

1 block cream cheese


DIRECTIONS

In Crock Pot, combine everything, witch cream cheese on top.

Cook on low 4-6 hours.  If it starts to look too thick, stir in a little salsa or water.  We like it thicker, more of a chili consistency.  But you don't want it too dry!

Remove chicken, shred and stir back into soup.  Serve with shredded cheese, avocado, sour cream and tortilla chips.

Wonderful white cupcakes

So I needed some white cupcakes for a surprise shower for my soul mate, Janelle.  (Shh...don't tell our husbands.  haha)  She prefers white cake with white frosting.  I couldn't find a white cupcake recipe that seemed like it would make good cupcakes without hours of work, so I decided to try changing up my chocolate cupcake recipe....success!!!  These are definitely a winner, especially when topped with a yummy buttercream frosting!


INGREDIENTS

1 (18.25 oz) pkg white cake mix
1 (5.9 oz) pkg instant vanilla pudding mix  (for the love of cake, please DO NOT use sugar free!)
1 cup sour cream
1 cup melted butter or vegetable oil
4 eggs
1/2 cup warm milk or water
2 cups white chocolate chips



DIRECTIONS

In mixer or large bowl, combine all ingredients except white chocolate chips. Stir in white chocolate chips.

Bake at 350° for 18-20 minutes (or 50-55 min for 9x13 or bundt cake) until toothpick comes out clean. DO NOT overbake!!

Cool about 20 minutes in pan, then cool completely on rack. Frost or dust with powdered sugar.

Thunder Cake

Abby's teacher read the book Thunder Cake to the class and then sent home the recipe for the kids to try.  It sounds interesting, it has pureed tomatoes in it!  Since Cami has already torn the paper once, I figured I should probably type up the recipe before the paper is totally destroyed!!  I'll update once we make it!


INGREDIENTS

1 cup shortening
1 3/4 cup sugar
1 tsp vanilla
3 eggs, separated
1 cup cold water
1/3 cup pureed tomatoes
2 1/2 cups cake flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
1 tsp salt


DIRECTIONS

Beat egg whites until stiff.  Set aside.

Cream together, adding one ingredient at a time, the shortening, sugar, vanilla, egg yolks, cold water and pureed tomatoes.  Fold in egg whites.  Set aside.

Sift together the flour, cocoa powder, soda and salt.  Mix into the creamed mixture.

Bake at 350° for 35-40 minutes.

Let cool and frost with chocolate frosting and top with strawberries.

Crock Pot beef tips & gravy

Katie made these for freezer group once and I've seen the recipe all over the blogosphere.  There are a few additions you can make but here's the general run-down.


INGREDIENTS

1 1/2 lbs beef stew meat
1 packet dry onion soup mix
1 can cream of ?? soup (I make my own)
1 (14 oz) can beef broth
Salt & pepper


DIRECTIONS

Put stew meat in bottom of crock pot.  Season with salt and pepper.

In bowl, combine soup mix, soup and beef broth.  Pour over stew meat and stir to cover meat.

Cook on low 6-8 hours, till meat is insanely tender.

Serve over mashed potatoes (our favorite!), rice or noodles.


NOTE: You could add a can or two of mushrooms to the crock pot if desired.  While my husband would love that, I'm not a mushroom fan, so I leave them out.  

Amazing green sauce

Zac's sister, Kirsten, has been visiting us the last week or so.  She made this yummy sauce and served it over grilled chicken.  SO.  GOOD.  I think it would also be good over tacos, on a salad...on a flip flop.  It's that good.  :)


INGREDIENTS

4 tomatillos, halved
1 poblano pepper, quartered
1 small jalapeno pepper, remove seeds and membrane
1 medium onion, quartered
3 cloves garlic
1 avocado
1 handful of cilantro
juice of half a lime
Sour cream and/or heavy cream  (Enough to make it creamy and as 'runny' as you want.  But not enough to overpower the other yumminess!)
Salt & pepper, to taste


DIRECTIONS

Roast first 5 ingredients in broiler on high. Make sure you do not burn the garlic!

Blend in food processor.

Add avocado, lime, and cilantro to food processor and blend.

Add sour cream/heavy cream and blend.

Make sure you taste--you will probably need to add salt and/or pepper.

Serve over whatever you can find to serve it on.  :)

Julie's cheesecake

I haven't actually made this recipe but I've had it and it is FABULOUS.  Once I got the recipe, I realized I loved it even more because it's soooo easy!  I plan to make it very soon!


INGREDIENTS

Graham cracker pie crust (store bought or homemade)
1 (8 oz) pkg cream cheese
1/2 cup sugar
1 tub Cool Whip
1 can fruit pie filling (I recommend raspberry!)


DIRECTIONS

Whip cream cheese and sugar till fluffy.

Fold in Cool Whip.

Stir in a little bit of the pie filling.  Pour cream cheese mix into crust.

Top with remaining pie filling and chill. 

BBQ meatballs and rice

My friend, Katie, made these for our freezer meal exchange.  This isn't exactly her recipe - I wrote hers down and lost it.  :/  So I've included the generic meatball recipe that I used tonight but I do have her sauce recipe.  She referred to the recipe as a "guideline;" she cooks like me!  These are sooo yummy!  Definitely one of my kids' favorite meals.


SAUCE

1 cup brown sugar
1/2 cup vinegar
1/2 cup bbq sauce
2 tsp mustard
2 tsp Worcestershire sauce

Combine all ingredients and mix well.


MEATBALLS

2 lbs lean ground beef  (I used the 2.25 lb pkg from Wal-Mart)
2 eggs
2/3 cup bread crumbs
1 tsp salt
1/4 tsp pepper
1 1/2 tsp Worcestershire sauce
1/4 tsp garlic powder
1/2 cup finely diced onion (I used a few Tbsp of dried onion instead)
3 Tbsp milk

Combine all ingredients except ground beef and mix well.  Add ground beef and mix just to combine (I use my hands).  Then shape into meatballs, about 1-inch.  Here's where you have some options...

     **Fry in a skillet just to brown them.  Put in a baking dish, cover with sauce and bake at 375° for about 30 minutes, till inside is done (160° internal temp)
     **Throw them on a cookie sheet and flash freeze them.  When you're ready to start dinner, put the meatballs in a baking dish and bake at 375° for 20 minutes.  Then cover with the sauce and bake for another 30-40 minutes, till meatballs are done.

Serve over cooked rice with extra sauced drizzled on top.  Mmm.

Collin's Mexican Chicken

I got this recipe from a friend I used to work with.  Definitely my favorite mexican chicken recipe!


INGREDIENTS

1 lb chicken breast, cooked and shredded
1 bag Nacho Cheese Doritos, crushed
1 lb Velveeta, cut into small squares
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-Tel


DIRECTIONS

Combine chicken, Velveeta, soups, Ro-Tel and 2/3 of the Dorita crumbs.  Spread in greased 9x13 pan.

Bake at 350 for 25 minutes.

Spread top with remaining Dorito crumbs and bake another 5-10 minutes.  Enjoy!

Tammy's Teriyaki Chicken

We have made this several times since we got it in our freezer meal exchange.  So good!


INGREDIENTS

1/2 c soy sauce
1/2 c brown sugar
1/4 c lime juice
1/2 tsp minced ginger
1-2 cloves garlic (minced)
3/4 c apple juice
2 green onions (chopped)
1 1/2 - 2 lbs chicken (thighs or breasts)


DIRECTIONS

Mix all ingredients together & then marinate chicken overnight (if possible).

Cook the chicken.  Grilling will give the best results.  You could also bake it at 350 for about 20 minutes or cook in Crock Pot for 4-5 hours on high.

Cook the remaining marinade on the stove top over medium heat until it boils and reduces.  DON'T over cook!!

Serve over cooked rice with steamed/sauteed veggies.  Makes super yummy rice bowls!

Baked black bean and sweet potato burritos

Several months ago, I came across this recipe for burritos.  I earmarked it in my magazine and then kind of forgot about it.  Then a few weeks ago I came across this recipe - similar ingredients but in a smaller flauta.  I ended up making a sort of hybrid of these recipes.  They were AWE.SOME.   My hubby raved about them and even the kids enjoyed them!  I served them with Mexican rice and fruit - a great Meatless Monday meal!


INGREDIENTS

1/2 small onion, diced
1 medium/large sweet potato
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn or mexicorn, drained
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1/4 tsp cayenne (optional)
1 tsp cilantro, chopped
1/4 cup sour cream
2 heaping Tbsp salsa verde (or taco sauce or other salsa)
3/4 cup shredded cheese
6 flour tortillas
Oil or cooking spray
Garnishes: salsa, guacamole, sour cream, lettuce, tomato, etc.


DIRECTIONS

Preheat oven to 425.

Wrap sweet potato in a damp paper towel and microwave for 7-9 minutes, till done.  Let cool, then peel and cube.  Set aside.

Heat small amount of oil or cooking spray over medium heat.  Saute onions until soft.  Add beans, corn, sweet potato and spices.  Cook 2-3 minutes, until heated through.  Remove from heat and stir in sour cream, salsa and cheese.

Divide mixture between the six tortillas.  Fold in ends and roll.  Place, seam side down, in greased 9x13 pan.  Bake for about 15 minutes, till lightly browned.  Serve with garnishes.

Picture from womansday.com

NOTE: If desired, you could add some cooked and shredded chicken, pork or steak to the filling.

 

Craving-worthy chocolate cupcakes

Holy chocolate goodness!! Got this recipe from my friend Leslie and it is amazing!! Zac has informed me that they are "the best cupcakes ever!" I made them for a baby shower and sent leftover to work with him the next morning - all with rave reviews!


INGREDIENTS

1 (18.25 oz) pkg devils food cake mix
1 (5.9 oz) pkg instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups milk chocolate chips (the recipe calls for semi-sweet but I really liked the milk)


DIRECTIONS

In mixer or large bowl, combine all ingredients except chocolate chips. Stir in chocolate chips.

Bake at 350° for 20 minutes (or 50-55 min for 9x13 or bundt cake) until toothpick comes out clean. DO NOT overbake!!

Cool about 20 minutes in pan, then cool completely on rack. Frost or dust with powdered sugar.

UPDATE 10/2013: If you want to increase the yumminess and richness, try using melted butter in place of the oil and warmed milk in place of the warm water.  Mmm.

Homemade cream of chicken soup

I decided to try making my own cream soups several months ago - really out of necessity. I wanted a certain casserole, didn't have any cans of the stuff and didn't want to drag my three small kids to the grocery store. So, off to the wonderful world of Google I went. I found a really basic recipe over at Kitchen Stewardship. A good start but, of course, I jazzed it up. I just can't leave well enough alone when it comes to cooking. :) Now, Katie over at KS makes her own broth and lots of other stuff....I'm not that dedicated. I use my Better than Bouillon paste or just bouillon powder. **For this recipe, I double the amount of bouillon that would normally be used for the amount of water, to amp up the chicken flavor. Just fyi. :)


INGREDIENTS

3/4 c butter (or oil)
3/4 - 1 c flour (depending on how thick you want your soup. I go closer to 1 cup)
Salt (go easy, depending on the salt amount in your broth. You can always add more, can't take it away!)
Pepper
Garlic powder (I go pretty liberal here)
Onion powder (Same as garlic powder)
2 cups chicken broth/stock
4 cups milk


DIRECTIONS

Melt butter/heat oil in pot. Add flour and seasonings, whisking to combine. Don't let it brown, but let it cook for about a minute.

Add broth and milk, whisking constantly. Let cook over medium heat, stirring frequently, until thick.

**If you want cream of mushroom, celery, broccoli, etc. just finely chop and saute your vegetable of choice in the butter before adding the flour. Then that flavor will cook into your soup. Or, add some sharp cheddar at the end and make a homemade cheese sauce!

**This recipe makes the equivalent of about four cans of soup. You can use it up in several casseroles or freeze it in can-size portions.

(A million times better than this stuff!!)

Chicken sausage and spinach penne alfredo

Holy yumminess!! Got this recipe out of a Weight Watchers cookbook magazine and it's yummy! As usual, I made a few changes to sub for things I didn't have/like. I'll note those changes in the recipe. This makes six 1-cup servings with 387 calories each. (Of course there may be some changes with brands they tested but it's close...under 500, which is what we're going for).


INGREDIENTS

1 1/2 cup uncooked multigrain penne pasta (I used whole wheat linguine)
1 6-oz pkg fresh baby spinach
3 2.75-oz chicken sausage, sliced (there are lots of flavors...I used an italian one with mozzarella)
1 cup chopped red bell pepper
1 8-oz pkg sliced cremini mushrooms (I don't like mushrooms and didn't have bell pepper, so I used about 2 cups chopped broccoli florets)
1 10-oz jar light Alfredo sauce (I made my own because I'm cheap!)
1/4 cup fresh Parmesan cheese, grated
1/4 tsp black pepper
Cooking spray


DIRECTIONS

Cook pasta according to package directions. Drain, cover and set aside.

While pasta cooks, heat large nonstick skillet over medium heat. Coat pan with cooking spray. Saute sausage about 5 minutes, until lightly browned. Add peppers and mushrooms (or broccoli) and saute about five more minutes. Add spinach and cook just until wilted. Add alfredo sauce and cook just until heated through. Remove from heat.

Stir in pasta and Parmesan cheese, sprinkle with black pepper.

Best veggie dip ever

YUM!!! My friend Leslie snagged this from a teacher appreciation event and it's yummy!! Makes a lot, you could easily half it (I'd still use the whole seasoning packet and let it be extra yummy!)


INGREDIENTS

2 cups sour cream
2 cups mayo
2 cups shredded cheddar cheese
1 packet buttermilk ranch seasoning
1 bunch green onions, finely chopped


DIRECTIONS

Combine and chill at least 24 hours before serving. Serve with your favorite veggies.

Grandma Suds Granola

Last year, one of my bffs threw me a surprise birthday party. Since she knows I'm a recipe junkie, she had all of my friends type up some of their favorite recipes and then put a binder together for me. I love it! Here's one of the recipes, courtesy of Tiffany Grimes. Enjoy. :)


Combine in large bowl:
10 cups old fashioned oats
1 1/2 cups wheat germ
1/2 cup shredded coconut
1 1/2 cups raw sunflower seeds
2-3 cups chopped nuts (optional)
1/2 cup flax seed

Combine in sauce pan and heat until sugar dissolves:
1 1/2 cups brown sugar
1 1/2 cups water
1 1/2 cups vegetable oil
1/2 cup honey
1/2 cup molasses
1 1/2 tsp salt
2 tsp cinnamon
1 Tbsp vanilla


Pour wet mixture over dry ingredients and stir well. Spread onto 2-3 rimmed cookie sheets. Bake at 325° for 20-30 minutes, stirring occasionally.

Cool and put in large bowl. Mix in dried fruit, if desired. Divide into gallon ziploc bags, freeze what you are not using right away. Makes about 20 cups.

Angel Noodles

I got this recipe from a friend and we used it for a church dinner awhile back. It's yummy!! You can substitute regular spaghetti for the angel hair pasta - but the thinner noodles taste better!


INGREDIENTS

1 - 1.5 lbs ground beef
26 oz jar/can spaghetti sauce
8 oz can tomato sauce
12 oz angel hair pasta
1.5 cups sour cream
1 can cream of mushroom soup
2 cups shredded cheese (CoJack, mozzarella, or both)


DIRECTIONS

Meat sauce: Cook and crumble ground beef. I season mine with salt, onion powder and garlic powder. Stir in spaghetti sauce and tomato sauce; let simmer.

Cook and drain pasta.

Soup: Combine sour cream with cream soup.

In greased 9x13 pan, layer meat sauce, pasta, soup mix and cheese. There should be enough to do each layer twice, ending with the shredded cheese.

Bake at 350° for 45-55 minutes, till cheese is browned and bubbly. Enjoy!

White bean chicken chili

I got this recipe from one of my bffs and we love it!!! Here's my take on her recipe.  **If I'm in a Crockpot mood,  I put everything but the cheese and sour cream in the Crockpot until the chicken is done.   Shred chicken, then continue with recipe.


INGREDIENTS

3-5 chicken breasts
2 Tbsp olive oil
1 onion, chopped
1-2 Tbsp garlic, minced
2 (4 oz) cans diced green chiles
2 tsp ground cumin
1 tsp oregano
3 (15 oz) cans white beans, drained and rinsed (I prefer canellini/white kidney)
4-6 cups chicken broth
3-4 cups shredded Monterrey Jack cheese
1/2 tsp cayenne pepper (optional)
Sour cream


DIRECTIONS

Cook and shred chicken (I boil it with some bouillon in the water. Save that for your broth.)

In large pot, heat oil. Saute onion, garlic, chiles and seasonings till onions are soft.

Add shredded chicken, broth and beans. Simmer 30 minutes, till heated through.

Just before serving, stir in shredded cheese to melt.

Serve with sour cream, if desired.

Chocolate Chex Caramel Crunch

This recipe can be found on the Chex website. I had it at this fall's Scrapbook Expo and it is SO STINKIN' GOOD!!!! Doesn't help my blood sugar, though, so it's definitely not something I'll be making very often. Super yummy, though!


INGREDIENTS
8 cups Chocolate Chex cereal
3/4 packed brown sugar
6 Tbsp butter or margarine
3 Tbsp light corn syrup
1/4 tsp baking soda
1/4 cup white vanilla baking chips


DIRECTIONS

Measure cereals into large microwaveable bowl; set aside. Line cookie sheet with waxed paper.

Microwave brown sugar, butter and corn syrup uncovered on High 1-2 minutes, stirring halfway thorough, until melted and smooth. Stir in baking soda until dissolved.

Pour melted brown sugar mix over cereal, stirring till evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet and cool 10 minutes. Break into bite-size pieces.

In small bowl, microwave vanilla chips about 1 minute, till melted. Stir until smooth and drizzle over cereal mix. Refrigerate until set and store in tightly covered container.


YUUUUUUMMMMY!!!!!!