Cheesy Ham and Hash Brown Casserole
1 (32 oz.) package frozen hash brown potatoes
8 oz. cooked, diced ham
2 (10.75 oz.) cans cream of potato soup
1 (16 oz.) container sour cream
2 cups shredded sharp cheddar cheese
1 1/2 cups grated Parmesan cheese
Preheat oven to375 degrees. Spray a 9×13 baking dish with cooking spray, set aside.
In a large bowl, mix hash browns, ham, soup, sour cream and cheese. Spread evenly in to prepared dish. Sprinkle with parmesan cheese.
Bake 1 hour or until bubbly and light brown. Serve immediately.
Easy Éclair Dessert
2 individual packages graham crackers
2 (3 oz.) packages instant vanilla pudding mix
3 cups milk
1(8 oz.) container frozen whipped topping, thawed
1 (16 oz.) package prepared chocolate frosting
Line the bottom of a 9×13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving.
Stuff Chicken Breasts
8 slices bacon
4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1 cup crumbled blue cheese
2 Tbsp. all-purpose flour
1/8 tsp. ground black pepper
1/4 tsp. salt
2 Tbsp. olive oil
Preheat the oven to 350 degrees.
Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.
In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.
Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.
Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.
Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.
Key Lime Pie
5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust
Preheat oven to 375 degrees.
Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
When it comes to my favorite breakfast item, pancakes have it hands down. I love these fluffy concoctions. I can even eat them plain, right off the grill. Here is my favorite recipe for some really homemade goodness. Enjoy!
Old Fashioned Pancakes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
3 tablespoons butter, melted
1 1/4 cups milk
Sift together flour, baking powder, salt, and sugar in a large bowl.
Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
Preheat a large skillet or gridle to medium-high heat. Spray with cooking spray. Pour batter into the hot skillet/griddle, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.
Happy New Year!!!
Well here we are in a brand new year and with all the days ahead to make those great tasting meals, what should we start with???
I just happen to be from a place that is cold this time of year, so I guess I will opt to share a yummy soup recipe with you. This is a family favorite and can be found in my cookbook “Blessings From A Country Cook”! Enjoy!
Chicken Tortilla Soup
2 boxes chicken broth
1 (28 oz.) can fire roasted tomatoes
1 (15 oz.) can whole kernel corn
1 packet taco seasoning mix
2 tsp. garlic, minced
2 Tbsp. minced onion
salt & pepper to taste
3 boneless skinless chicken breasts
2 cups white minute rice
1 container sour cream
1 (8 oz) pkg. shredded sharp cheddar cheese
1 pkg. corn chips
In a large Crockpot, adds chicken broth, tomatoes, corn and taco seasoning mix (add a little at a time to suit your taste), garlic, onion, salt and pepper. Mix this well. Taste to make sure it has the right flavor for you. Add chicken breasts and turn Crockpot on high. Cook until chicken breasts are done all the way through. Approx. 4 hours. Remove chicken from Crockpot and shred with 2 forks. Add chicken back into the pot and let it continue to cook for another 30 minutes to an hour. Add instant rice about 30 minutes before serving. Serve with sour cream, shredded cheese and crushed corn chips.
Cooking time is about 5 – 6 hours on high.