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.
Monday, November 23, 2009
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!
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
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
Directions
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!
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
Directions
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!
Thursday, October 29, 2009
Biggest Loser Sweet and Spicy Pork Tenderloin
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground allspice
1/8 tsp. garlic powder
1/8 tsp. ground chili pepper
1 pork tenderloin~ trimmed of visible fat
1 tsp. extra-virgin olive oil
2 Tbsp. honey
1 Tbsp. minced garlic
1 1/2 tsp. hot sauce
Instructions
1. Preheat the oven to 350°F.
2. Lightly spray roasting pan with olive oil spray. Set aside.
3. In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder,and chili pepper. Rub the pork tenderloin evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 30 minutes.
4. Meanwhile, in a small bowl, combine the honey, garlic, and hot sauce.
Whisk to mix. Set aside.
5. Heat a nonstick skillet over medium-high heat, lightly mist with olive oil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared roasting pan. With a basting brush, evenly coat the pork tenderloin with the reserved honey mixture.
6. Cover the tenderloin with aluminum foil and roast in the oven for 20-30 minutes, or until a thermometer inserted in the center reaches 160°F and the juices run clear.
7. Remove from the oven. Let stand for 5 minutes before cutting. Serve immediately.
**This recipe was really good! I usually don't venture out and try things like this, but I was so glad I did! I did alter a few ingredients and cooking times from the original recipe. I got this recipe from Cookbook Jungle.
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground allspice
1/8 tsp. garlic powder
1/8 tsp. ground chili pepper
1 pork tenderloin~ trimmed of visible fat
1 tsp. extra-virgin olive oil
2 Tbsp. honey
1 Tbsp. minced garlic
1 1/2 tsp. hot sauce
Instructions
1. Preheat the oven to 350°F.
2. Lightly spray roasting pan with olive oil spray. Set aside.
3. In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder,and chili pepper. Rub the pork tenderloin evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 30 minutes.
4. Meanwhile, in a small bowl, combine the honey, garlic, and hot sauce.
Whisk to mix. Set aside.
5. Heat a nonstick skillet over medium-high heat, lightly mist with olive oil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared roasting pan. With a basting brush, evenly coat the pork tenderloin with the reserved honey mixture.
6. Cover the tenderloin with aluminum foil and roast in the oven for 20-30 minutes, or until a thermometer inserted in the center reaches 160°F and the juices run clear.
7. Remove from the oven. Let stand for 5 minutes before cutting. Serve immediately.
**This recipe was really good! I usually don't venture out and try things like this, but I was so glad I did! I did alter a few ingredients and cooking times from the original recipe. I got this recipe from Cookbook Jungle.
Oatmeal Fudge Bars
2 cups brown sugar
1 cup butter (softened) plus 2 tablespoons
2 eggs
3 cups quick oats
2 1/2 cups self rising flour
12 oz bag semi-sweet chocolate chips
1 small can sweetened condensed milk
2 tsp vanilla
Preheat oven to 350*. In a medium bowl cream together 2 cups brown sugar, 1 cup butter (softened), and 2 eggs. In a a large bowl, sift 3 cups oats and 2 1/2 cups self rising flour. Add creamed mixture to dry mixture. You will have to use your hands to really get it mixed well. In a sauce pan over medium heat, melt chocolate chips, 2 tbs butter, and condensed milk. Add 2 tsp. vanilla once mixture is finished melting.
Line the bottom of a 9X13 or 2-8X10 dishes with aluminum foil. Crumble and press 1/2 of the oatmeal mixture in the bottom of dish . Pour fudge mixture over bottom oatmeal layer. Crumble and press remaining oatmeal mixture on top of fudge layer. Bake at 350* for about 20 min. Top will start to brown when done. Allow bars to cool COMPLETELY before cutting!! If you cut before they are completely cool, you will have a mess! I allowed mine to cool overnight.
These are delicious and really easy to make!! I got the recipe from my friend Jennifer Anderson.
1 cup butter (softened) plus 2 tablespoons
2 eggs
3 cups quick oats
2 1/2 cups self rising flour
12 oz bag semi-sweet chocolate chips
1 small can sweetened condensed milk
2 tsp vanilla
Preheat oven to 350*. In a medium bowl cream together 2 cups brown sugar, 1 cup butter (softened), and 2 eggs. In a a large bowl, sift 3 cups oats and 2 1/2 cups self rising flour. Add creamed mixture to dry mixture. You will have to use your hands to really get it mixed well. In a sauce pan over medium heat, melt chocolate chips, 2 tbs butter, and condensed milk. Add 2 tsp. vanilla once mixture is finished melting.
Line the bottom of a 9X13 or 2-8X10 dishes with aluminum foil. Crumble and press 1/2 of the oatmeal mixture in the bottom of dish . Pour fudge mixture over bottom oatmeal layer. Crumble and press remaining oatmeal mixture on top of fudge layer. Bake at 350* for about 20 min. Top will start to brown when done. Allow bars to cool COMPLETELY before cutting!! If you cut before they are completely cool, you will have a mess! I allowed mine to cool overnight.
These are delicious and really easy to make!! I got the recipe from my friend Jennifer Anderson.
Tuesday, October 20, 2009
French Onion Crock Pot Roast
1/2 onion, roughly chopped
16 oz sour cream
1 can cream of mushroom soup
1 packet onion soup mix
1 Chuck Roast (or roast of your choice)
Place roast in crock pot and cover with onion, sour cream, soup, and onion mix. Cook for 8 hours on low and serve over pasta of your choice using the leftover sauce to pour over the noodles! I served this dish with a salad and rolls! Enjoy!
16 oz sour cream
1 can cream of mushroom soup
1 packet onion soup mix
1 Chuck Roast (or roast of your choice)
Place roast in crock pot and cover with onion, sour cream, soup, and onion mix. Cook for 8 hours on low and serve over pasta of your choice using the leftover sauce to pour over the noodles! I served this dish with a salad and rolls! Enjoy!
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