Hash Brown Casserole
adapted from Taste of the South magazine
1 bag southern style hash brown potatoes, thawed
1 stick melted butter
1 tub sour cream (i think 16 oz?)
1/2 block velveta cheese, cubed
approx 1 cup fiesta blend shredded cheese (i just grab a big handful and throw it in)
1 can cream of chicken soup
approx one sleeve ritz cracker crumbs, crushed.
Preheat oven to 350. Mix all ingredients but cracker crumbs in a large bowl until combined.
Sprinkle the top evenly with cracker crumbs (you can mix them or top them w/extra butter if you want. Bake for 45 min-1 hour or until bubbly and smelling good!
Don't forget to let your pup lick the bowl (this is the most important part of the recipe, it makes sure that the extra love gets in)
This is one of my most requested pot luck recipes. I found it and made it a few years ago for my Bible study girls while they were still in college and it became an instant favorite. It is super easy and you can make it in advance. There is absolutely NO nutritional value or culinary prowess required. It's just good plain comfort food. It's also good for breakfast, can be made into a yummy cheesy potato soup when pureed with milk (using your fancy immersion blender that you got for Christmas last year) and heated over the stove, and it helps make you fatter! (exactly what we're all looking for right?) But seriously, my proudest moment with this casserole was when I took it to hubs' grandmother's little country church potluck, and this was the only dish that was completely! (and you know those old country ladies are good cooks!)
Yellow Squash Muffins
2 cups cooked pureed yellow squash
1 cup melted butter
1 cup sugar
3 cups flour
5 tsp baking powder
1 tsp salt
Combine squash w/eggs and butter.
Combine dry ingredients in a large bowl. Make a well in the center of dry mixture, add squash mixture to dry ingredients, stirring only until moist.
Spoon into greased muffin tins filling 3/4 full.
Bake at 375 for 20 minutes or until a toothpick inserted into center comes out clean.
Doggies like this batter too...
I found this recipe somewhere online after receiving a massive amount of summer squash and being unable to eat it all myself (i am just one person!). I knew that there just had to be some kind of bread or muffin recipe using squash, and found a great one on my first try! Of course, the orginal recipe was a "healthier" version which involved applesauce and maybe oil...I made it unhealthy, but oh well. These have been a hit wherever I have taken them--even with people who hate squash! They really taste like a corn muffin, just without a cornmeal texture. Very very good for breakfast or with dinner! (sadly, hubs still won't try them....)
Eggnog bread pudding
1/2 loaf day old sourdough bread, cubed (could also use brioche or any sweet-ish bread)
2 tbsp. melted butter
3 eggs, beaten
2 cups prepared eggnog from grocery
1/2 cup packed brown sugar.
1/4 cup white sugar
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 tsp. vanilla
1/2 cup chopped toasted pecans
(can include a splash of rum)
grease 8x8" pan
layer pecans and bread cubes
mix remaining ingredients, pour over bread cubes and press down so that the tops of the bread are covered by the wet mixture.
allow to rest in refridgerator for at least 1 hour (best overnight)
bake for 45 minutes at 350 F.
This is the first recipe that I ever came up with myself, and also the first dessert that I made COMPLETELY from scratch, in that I used my homemade sourdough bread for this. I love to pour some extra eggnog over the top of it as a sauce--especially for breakfast! I honestly do not like eggnog to drink, but I really enjoy this. As I've gotten more accustomed to baking I play around more with the spices in this (i now have more spices than "pumpkin pie" and cinnamon!) but this is my base recipe. It would be good with a hard sauce or something like that too.
original from Two Peas and Their Pod
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice
¾ cup flour
1 tsp baking powder
2 tsps cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp salt
1 cup powdered sugar
1 8 oz. package of cream cheese
4 T butter
½ tsp vanilla
Beat eggs and sugar together. Add pumpkin and lemon juice and mix together. In a separate bowl sift together flour, baking powder, spices, and salt. Fold into pumpkin mixture.
Line a jelly roll pan with parchment paper. Spray with cooking spray. Spread pumpkin mixture evenly in pan. Bake at 375 degrees for about 15 minutes. Turn out immediately onto a clean dishtowel that has been sprinkled with powdered sugar. Remove the parchment paper. Sprinkle more powdered sugar on top of cake. Start at one end, carefully rolling towel and cake together. Cool on countertop or in fridge.
Combine 1 cup powdered sugar, cream cheese, and butter, and vanilla. Beat until smooth. Gently unroll cake, remove the towel. Spread filling evenly over cake. Roll back up! Cover with foil and put in fridge or freezer. Best when made a day ahead.
**Okay...I'm cheating a little here b/c this is not the exact recipe that I make. This is the base recipe that I have adapted, but I have to keep some of my adaptations a secret on this one b/c I get the most orders for it. The filling is exactly how I make it though. This is amazing for dessert, or can even be eaten for breakfast!**
Well, these are some of my favorites and are all really easy--I hope you try and enjoy them!