32 oz. frozen shredded hashbrowns
1/2 cup butter
1 pint sour cream
1/2 cup milk
1 can cream of chicken soup
2 tbsp. minced onions
2 cups of cheese
Coat 9x13 pan with 1/4 cup of butter. Melt the remaining butter. Mix sour cream, soup, milk, butter and onion in a bowl. Stir in hashbrowns and 1 cup of cheese. Pour into 9x13 pan. Top with remaining cup of cheese. Bake at 350 degrees for 30 minutes.
Friday, June 3, 2011
Thursday, June 2, 2011
Sour Cream Noodle Bake
1 pound ground turkey, cooked and drained
1 can 15 ounces tomato sauce
1/2 teaspoon salt
black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1/2 cup (or less to taste) sliced green onions
8 ounces shredded sharp cheddar cheese
Preheat oven to 350 degrees.
Add tomato sauce, salt and black pepper to ground beef. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until el dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of black pepper. Add to cooked noodles and stir, then stir in green onions.
To assemble, place half of noodles in a baking dish. Top with half of meat mix, then sprinkle on
half of the grated cheese. Repeat layers.
Bake for 20 to 30 minutes, until cheese is melted.
1 can 15 ounces tomato sauce
1/2 teaspoon salt
black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1/2 cup (or less to taste) sliced green onions
8 ounces shredded sharp cheddar cheese
Preheat oven to 350 degrees.
Add tomato sauce, salt and black pepper to ground beef. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until el dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of black pepper. Add to cooked noodles and stir, then stir in green onions.
To assemble, place half of noodles in a baking dish. Top with half of meat mix, then sprinkle on
half of the grated cheese. Repeat layers.
Bake for 20 to 30 minutes, until cheese is melted.
Wednesday, March 23, 2011
Dripping Beef Sandwiches
•1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
•1 Tbsp. Worcestershire sauce
•1 pound thinly sliced deli roast beef
•6 Hoagie Rolls with Sesame Seeds
•butter
•6 slices deli provolone cheese cut in half
1.Preheat your oven on broil.
2.Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
3.Lay rolls out open on a baking sheet. Butter the top half of each roll on the cut side.
4.Divide the beef evenly among the half of the rolls that aren’t buttered. Reserve the soup mixture. Top the beef with the cheese slices.
5.Broil sandwiches on the middle rack until the sandwiches are toasted and the cheese is melted. Spoon some of the reserved soup mixture onto the beef half of the sandwiches and top with a few pepper rings, if desired. Makes 6 sandwiches.
•1 Tbsp. Worcestershire sauce
•1 pound thinly sliced deli roast beef
•6 Hoagie Rolls with Sesame Seeds
•butter
•6 slices deli provolone cheese cut in half
1.Preheat your oven on broil.
2.Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
3.Lay rolls out open on a baking sheet. Butter the top half of each roll on the cut side.
4.Divide the beef evenly among the half of the rolls that aren’t buttered. Reserve the soup mixture. Top the beef with the cheese slices.
5.Broil sandwiches on the middle rack until the sandwiches are toasted and the cheese is melted. Spoon some of the reserved soup mixture onto the beef half of the sandwiches and top with a few pepper rings, if desired. Makes 6 sandwiches.
Tuesday, March 22, 2011
Laffy Taffy Frosting
•10 pieces of strawberry (I've also used the fruit punch ones) Laffy Taffy candy (the fun sized ones)
•2 Tbsp. heavy cream
•1 cup butter, room temperature
•1-2 cups powdered sugar
1. In a small sauce pan, melt the taffy and the heavy cream together stirring until the mixture is smooth. Remove from the heat to cool.
2. In a mixing bowl, whip the butter until smooth. Mix in the powdered sugar, a half cup at a time, whipping until fluffy. Then add the melted and cooled laffy taffy a spoonful at a time. You don’t want it too thick. If needed, place it back on the stove for a few seconds to soften it just enough. After each spoonful of the laffy taffy, turn the mixer up to high and whip the frosting until it’s fluffy. You can also add a little pink or red food coloring to get the desired shade but I was happy with the color as it was.
•2 Tbsp. heavy cream
•1 cup butter, room temperature
•1-2 cups powdered sugar
1. In a small sauce pan, melt the taffy and the heavy cream together stirring until the mixture is smooth. Remove from the heat to cool.
2. In a mixing bowl, whip the butter until smooth. Mix in the powdered sugar, a half cup at a time, whipping until fluffy. Then add the melted and cooled laffy taffy a spoonful at a time. You don’t want it too thick. If needed, place it back on the stove for a few seconds to soften it just enough. After each spoonful of the laffy taffy, turn the mixer up to high and whip the frosting until it’s fluffy. You can also add a little pink or red food coloring to get the desired shade but I was happy with the color as it was.
Tuesday, January 4, 2011
Marshmallow Buttercream
4 sticks butter, at room temperature
2 cups confectioners sugar
1/2 teaspoon pure vanilla extract
One 16-ounce tub marshmallow cream
1.In a large mixing bowl, beat the butter until creamy.
2.Beat in one-fourth of the sugar until fluffy, then repeat with the remaining sugar.
3.Beat in the vanilla, then stir in the marshmallow cream until well blended
2 cups confectioners sugar
1/2 teaspoon pure vanilla extract
One 16-ounce tub marshmallow cream
1.In a large mixing bowl, beat the butter until creamy.
2.Beat in one-fourth of the sugar until fluffy, then repeat with the remaining sugar.
3.Beat in the vanilla, then stir in the marshmallow cream until well blended
Monday, December 6, 2010
Lemon Pasta
1 pound Penne Pasta, Cooked Until Al Dente
1/2 stick Butter
3 whole Lemons, Juiced
3/4 cup Heavy Cream
1/4 cup Half-and-half
1-½ cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Serve immediately!
1/2 stick Butter
3 whole Lemons, Juiced
3/4 cup Heavy Cream
1/4 cup Half-and-half
1-½ cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Serve immediately!
Tuesday, November 2, 2010
Baker’s Dozen Yeast Rolls
•2 to 2-1/2 cups all-purpose flour
•2 tablespoons sugar
•1 package (1/4 ounce) quick-rise yeast •1/2 teaspoon salt
•3/4 cup warm water (120° to 130°)
•2 tablespoons plus 4 teaspoons butter, melted, divided
•3/4 cup shredded sharp cheddar cheese
•2 teaspoons honey
•1/8 teaspoon garlic salt
1.In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough.
2.Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
3.Bake at 375° for 11-14 minutes or until lightly browned. Combine the honey, garlic salt and remaining butter; brush over rolls. Remove to a wire rack to cool. Yield: 13 rolls.
•2 tablespoons sugar
•1 package (1/4 ounce) quick-rise yeast •1/2 teaspoon salt
•3/4 cup warm water (120° to 130°)
•2 tablespoons plus 4 teaspoons butter, melted, divided
•3/4 cup shredded sharp cheddar cheese
•2 teaspoons honey
•1/8 teaspoon garlic salt
1.In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough.
2.Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
3.Bake at 375° for 11-14 minutes or until lightly browned. Combine the honey, garlic salt and remaining butter; brush over rolls. Remove to a wire rack to cool. Yield: 13 rolls.
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