Monday, November 23, 2009

Hashbrown Casserole

1/4-1/2 cup of chopped onion
1 package of frozen hashbrowns (I use the shredded ones)
1 can cream of chicken soup
1 stick of melted butter ( I use a little less but it depends on your preference)
dash of salt/pepper
2 cups of shredded cheddar

Stir all of this together and bake at 400 degrees for 40 minutes or so. I usually sprinkle some more cheese on top right before I pull it out of the oven.

This is a GREAT recipe for a simple hashbrown casserole, but it is OH...SO....GOOD!! It too can be served at breakfast, brunch, and even dinner!! YUM! I also got this recipe from Jessica Stancil.

Honey Bun Cake

Cake Ingredients:

1 box yellow cake mix
1 cup sour cream
2/3 cup oil
4 eggs
1 cup brown sugar
3 teaspoons cinnamon

Beat cake mix, sour cream, oil, and eggs well for 2-3 minutes. Batter will be thick. Pour half the batter in a greased 9x13 dish. Mix brown sugar and cinnamon and sprinkle all of this over the batter. Then pour the remaining cake batter on top and spread it evenly. Take a knife and swirl the batter. I usually just take the knife and make a few rows going long ways and 5 or 6 rows going the other way. Bake at 325 degrees for 40 minutes.

Icing Ingredients:

3 cups powdered sugar
1/2 cup of milk
2 teaspoons of vanilla

Mix together powdered sugar, milk, and vanilla. Poke holes in the cake with a fork and pour over the top. Serve warm!!

**This cake ROCKS!!! If you love honeybuns, you are sure to LOVE this cake! It tastes JUST LIKE a honeybun! And what's even better is you can serve it for dessert, brunch, or even breakfast!!! I got this recipe from my great friend Jessica Stancil. She is an awesome cook!

Monday, November 16, 2009

Cinnamon Pull-Apart Bread (AKA: Monkey Bread)

3 cans (7.5 oz. each) refrigerated buttermilk biscuits
3/4 cup granulated sugar
1 Tbsp. ground cinnamon
1/2 cup (1 stick) butter or margarine, melted
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup powdered sugar
1 to 2 Tbsp. milk

Preheat oven to *350. Cut each biscuit into quarters with scissors. Mix sugar and cinnamon in medium bowl. Roll dough quarters in cinnamon sugar. PLACE 1/2 the biscuit pieces in greased 12-cup fluted tube pan; drizzle with 1/4 cup of the melted butter. Top with remaining biscuit quarters and melted butter. Sprinkle with remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto serving plate. Remove pan. BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.

*There are a ton of monkey bread recipes out there, but this one is my FAVORITE! This stuff is so addicting~it's perfect for Saturday morning breakfast at home!

Recipe from Kraft Foods

Saturday, November 14, 2009

Chicken Florentine

1 (10-ounce) package frozen chopped spinach
5 chicken breasts, cooked and shredded
2 cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper (to taste)
1/2 cup dry white wine (I used white cooking wine)
1 cup freshly grated Parmesan
1 cup soft bread crumbs
4 tablespoons butter

Remove the outer wrapper from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11X 7-inch casserole dish or 2 (9-inch) square pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

**This was a great recipe, but I can't remember where I got it! It turned out tasting a little like like Poppy Seed Chicken. I only used half a box of spinach (because the hubby is not a lover of the greens) and it still turned out very tasty! I made 2 (9 inch) pans and cooked one and froze the other for later! I LOVE meals you can freeze the other half! Enjoy!