Cracker Barrel Hashbrown Casserole

This was a Pinterest find as well (here)..but next time I am definitely mixing everything before putting it in the oven. It ended up being a lot of hashbrowns with creamy mix on top and cheese. 

Cracker Barrel Hashbrown Casserole

Ingredients:

*1 (2 lb.) bag frozen Hash Browns 
* 8 oz. Sour cream
* 1 can cream of chicken soup
* 1 stick butter
* 1/2 C. Chopped onion
* 2 C. grated Cheddar Cheese

Directions:

1.  Place potatoes in 9x13 dish (or in bowl first). Salt and pepper as needed.

2. Melt butter in the microwave. 

3. In a bowl add minced onions, sour cream, and cream of chicken soup, and melted butter. Mix these items together. 

4. (This is where I would say mix soup mixture with potatoes and pour in greased pan, but the directions say...) Pour soup mixture over potatoes; sprinkle with Cheddar Cheese. 

5. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.

6. Serve Immediately. Mmm!

Candy Cane Cookies

This is another cookie from my favorite cookie book! (P. 74) 

My grandma (the best cook EVER) even commended me on how well these came out! It was a HUGE compliment! 

The directions on this cookie were a little funky. I think I was actually supposed to save the candy cane/sugar mix to scatter on the end..but I mixed it in the dough...Next time I will try it the right way!

Candy Cane Cookies

Ingredients:

* 1/3 cup finely crushed peppermit candy

* 1/3 cup sugar

* 1/2 cup shortening

* 1/2 cup butter or margarine, softened

* 1 cup sifted powdered sugar

* 1 egg, slightly beaten

* 1 teaspoon vanilla extract

* 1 teaspoon almond extract

* 2 1/2 cups all-purpose flour

* 1 teaspoon salt

* 1/2 teaspoon red food coloring

Directions:

1. Combine candy and sugar and set aside.

2. Cream shortening and butter in a large mixing bowl.

3. Gradually add 1 c. powdered sugar, beating until light and fluffy.

4. Add egg, beat well. Stir in flavorings (I'm assuming this means extracts, but I added extracts AND candy..only add extracts!). Add flour and salt; mix well.

5. Divide dough in half. Tint half with food coloring. Shape a pinch of each into logs and then twist together.

(Flour helps during this process--but because I added the sugary mixture, the dough kept falling apart, so I gave up and did 2 balls of each color) Place cookies on an UNGREASED cookie sheet.

6. Bake at 375 for 9 minutes or just until edges brown. Remove cookies from sheets while warm; immediately coat with candy mixture (yea..this is when I was like, oops!). Cool completely on wire racks.

Yield: 4 dozen

Stove Top Chicken Pot Pie

This recipe is a funny story. I was floating in one of the pre-k rooms during nap and was bored so I decided to flip through one of the random old magazines from the art center. It was a Southern Living magazine from fall. This recipe looked too good to pass up!

Stove-top Chicken Pot Pie

Ingredients:

* 8 frozen biscuits (I used 1 can of crescent rolls that I sliced)

* 1 small sweet onion

* 1 T. Canola Oil

* 8 oz. fresh mushrooms

* 4 cups cooked, chopped chicken (it suggested rotisserie chicken)

* 1 (10.5 oz.) can cream of mushroom soup

* 1 cup low-sodium chicken broth

* 1/2 cup dry white wine

* 4 oz. Reduced Fat cream cheese

* 1/2 envelope italian dressing mix

* 1 cup frozen peas (ew..I left this out)

Directions:

1. Bake bread according to directions.

2. Saute onion in oil over medium/high until golden. (~5 minutes)

3. Add mushrooms and saute another 5 minutes, or so.

4. Stir in chicken and the rest of the ingredients. Stir continuously (until all cream cheese is melted), then cook 2 minutes.

5. Serve over bread. YUM!

Crock Pot Broccoli Casserole

This recipe comes from Taste of Home: Best Church Supper Recipes (p. 67). Brian really liked this one!

Slow-Cooked Broccoli

Ingredients:

* 2 packages (10 oz. each) frozen chopped broccoli, partially thawed

* 1 can condensed cream of celery soup

* 1 1/2 cups (6 oz) shredded sharp cheddar cheese, divided

* 1/4 cup chopped onion

* 1/2 teaspoon Worcestershire sauce

* 1/4 teaspoon pepper

* 1 cup crushed Ritz crackers (~25)

* 2 Tablespoons butter

Directions:

1. In a large bowl combine broccoli, soup, 1 cup cheese, onion, Worcestshire sauce and pepper.

2. Pour into a 3-qt. greased slow cooker.

3. Sprinkle crackers on top; dot with butter.

4. Cover and cook on high for 2-1/2 to 3 hours.

5. Sprinkle with remaining cheese.

6. Cook 10 minutes longer or until the cheese is melted.

Yield 8-10 servings

Cheesy Potato Casserole

Potato Casserole

 

Ingredients:

* 2 lb bag of frozen hash browns, thawed (get the bag that has hash browns in the little cubes)

* 1/2 c. melted margarine

* 1/2 tsp pepper

* 1 tsp salt

* 1/2 c. chopped onion

* 1 c. sour cream

* 1 can cream of chicken soup

* 2 c. grated cheddar cheese

 

Topping: 

*2 c. crushed corn flakes

* 1/4 c. margarine

((OR JUST USE RITZ CRACKERS CRUMBLED))

 

Directions:

Preheat oven to 350.  Mix everything together and put in a 9 x 13 casserole dish. Sprinkle topping.  Bake at 350 for 1 hour.