Thursday, November 25, 2010

Cheesy Potatoes

Ok here is a basic cheesy potato recipe but yummy!

1 cup cheddar cheese
1 cup sour cream
1 can cream of mushroom
1/2 cup chopped onion
1 stick of butter (melted)
1 package of shredded hash browns

1 cup corn flakes
2 tablespoons of butter.

Preheat oven to 350. Empty hash browns into a bowl and mix together all ingredients except corn flakes and butter. Spread in a 9x13 pan. Put corn flakes and butter in a ziplock bag and crush and mix together. Spread on top of the potato mixture. Bake for 45 minutes to an hour until golden brown.

Enjoy :)

Wednesday, November 24, 2010

Broccoli Casserole

This one was given to me by the Fites family.

1 package of frozen chopped broccoli
Velveeta cheese
Ritz crackers
about 2 tablespoons of butter

Put the broccoli in the bottom of an 8X8 pan. Cube the velveeta and spread throughout the pan to cover most of the broccoli. Crush and Mix a roll of Ritz crackers with the butter.
Bake 350 for 1 hour (or until cheese is melted)

This is simple but so good! :)

Sweet potato casserole

*Update* Ok, after cooking this one I think I will use a little less butter. It was good but super buttery.

Ok, so I am attempting this for tomorrow. More recipes to follow. I am so excited to cook Thanksgiving dinner!


Easy Sweet Potato Casserole

Cook Time: 45 minutes

Total Time: 45 minutes


2 eggs
1 cup granulated sugar
3/4 cup butter, softened
1/2 cup milk
1 teaspoon vanilla
3 cups cooked mashed sweet potatoes
1/2 cup brown sugar
1/3 cup flour
2 tablespoons butter, softened
1/2 cup chopped pecans

Beat eggs, granulated sugar, and 3/4 cup butter. Add milk and vanilla. Combine with the mashed sweet potatoes; spoon into a greased 2-quart casserole. Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing until crumbly; sprinkle over sweet potatoes. Bake at 350° for 45 minutes.
Serves 6.

Overnight French Toast

Ok, so I couldn't find the website where I got this again but it was so good. I will post it when I find it!

12 Slices of Bread
1 1/2 cups milk
1 cup brown sugar
1 Tsp cinnamon
5-6 eggs
1/2 cup butter or margarine

Preheat oven to 350. Mix brown sugar and cinnamon in a bowl and set aside.
Whisk eggs and milk until smooth and set aside.
Put butter in the bottom of a 9X13 pan.
Then layer 6 slices of bread. Put half of the sugar/cinnamon on the bread.
Then layer another 6 slices. Pour egg/milk mixture on top. Then layer the rest of the sugar mix.
Refrigerate overnight.
Cook at 350 covered for 30 minutes. Then uncovered for 15.

This was so so good! I hope you enjoy!

Sunday, November 14, 2010

Peanut Butter Cookie Sandwiches with Grape Jelly Ice Cream

Alright, it has been forever. I am terrible at this blog thing. Hopefully with the holidays I will discover some fun new foods. Here is something I am trying tonight. Adam sounds very excited about it. So we shall see. This is straight from the food network website.

Peanut Butter Cookie Sandwiches Stuffed with Grape Jelly Ice Cream
Recipe courtesy Gale Gand

Prep Time:4 hr 45 Prep Time:--Cook Time:8 min
about 60 mini or 30 medium sandwich cookies

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
3/4 teaspoons baking soda
1/4 teaspoon salt
1/2 cup peanut butter
Grape jelly ice cream, recipe follows
Preheat oven to 400 degrees.

Cream the butter well in a mixer with a paddle attachment. Add the sugars and continue to mix well. Add the egg and vanilla and mix well. Sift the flour with the baking soda and the salt then add it to the mixer and blend. Add the peanut butter and mix well. Roll into 1/2-inch balls and place on a greased sheet pan 1-inch apart. Press a fork down on the surface lengthwise then crosswise to make a grid pattern. Bake for 5 to 8 minutes at 400 degrees until light golden brown. Let cool on the pan.

Place a small scoop of grape jelly ice cream on the bottom (flat) side of a cookie and top with another cookie to make a sandwich. Place in the freezer and repeat with the remaining cookies.

Grape Jelly Ice Cream:
1 quart vanilla ice cream
1/2 cup grape jelly
Fold grape jelly into vanilla ice cream, leaving some streaks of jelly. Freeze until ready to use in the sandwiches.

Have fun! :)