September 20, 2012

Cheesy Hash Brown Potato Casserole

My family loves potatoes and we could eat them everyday and with every meal. This is one of my favorite was to make a potato side dish. I hope your family enjoys it just as mine does.

Things you need:
1 small-medium onion, diced
2-3 cloves garlic, minced
1-2 Tbsp. butter
1 28-oz. bag shredded hash brown potatoes, thawed
2 cups sour cream (we use light)
1 10-oz. can cream of chicken soup
2 cups shredded sharp cheddar cheese (we use 2%)
3/4 tsp. salt
1/4 tsp. ground black pepper
* 1-2 Tbsp. Diced Jalapeno Peppers

What to do:
Preheat oven to 350. In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until the onion is translucent. Remove from heat.  Place the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, pepper and garlic-onion mix in a bowl and combine well. *If your feeling a little zippy add diced jalapeno peppers to garlic, onion and butter when you sauté.
You can top with crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers, French onion topping. When we make this with jalapenos we add a crushed potato chip that's jalapeno and cheese flavor love how it adds extra flavor.
Spread the mixture into a 9×13″ dish cover with foil and bake for 45 minutes. Uncover and place any toppings you may want and a little extra cheese bake another 15 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.

Recipe Source: Dani's Rustic Creations
Picture Source: NacyCreative

September 16, 2012

Taco-Filled Pasta Shells

I love Taste of Home and I am always looking for new things to try and when I saw this recipe I new for me the only thing missing was beans. I know beans with Pasta might not sound good to some but don't knock it till you try it. This is a great recipe.

What Y'all Need:
2 pounds ground beef
2 envelopes taco seasoning
1 package (8 ounces) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted
1 can of refried beans(I use black beans)*
ADDITIONAL INGREDIENTS (for each casserole):
1 cup salsa
1 cup taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1-1/2 cups crushed tortilla chips
1 cup (8 ounces) sour cream
Green onions, chopped
What to Do..
In skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. To prepare remaining shells, spoon beans and salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.

Recipe Source: Taste of Home

Butterfinger Mousse Cheesecakes

I love butterfingers and this looked wonderful, so I had to try! Hope you all like.

What Y'all Need..
 1 1/2 c. chocolate graham cracker crumbs
2 Tbsp. sugar
6 Tbsp. butter, melted
2 (8 oz. each) packages cream cheese
1/2 c. sugar
2 eggs
2 Tbsp. sour cream
1 Tbsp. vanilla
3/4 c. white chocolate chips
1 tsp. shortening
1 c. butterfinger candies, crushed
 1 (8 oz.) package cream cheese
1 (8 oz.) container cool whip
1/2 c. peanut butter chips
1 tsp. shortening
3/4 c. butterfinger candies, crushed
 What to do..
 For the Crust:
Combine the crumbs, sugar, and butter until mixed thoroughly. Spoon a generous scoop into each muffin liner and press down. Set aside.
For the Cheesecake:
In a large mixing bowl, beat the cream cheese and sugar until fluffy. Add the eggs, sour cream, and vanilla and beat again. In a small microwave safe bowl, place the white chips and shortening. Heat for 30 seconds and stir. Continue until the chips are melted and smooth. Add to the cream cheese mixture and beat again. Stir in the butterfinger candies by hand. Fill each muffin liner 2/3 full. Bake at 350* for 20 minutes. Remove from the oven and let cool 15 minutes in the pan before removing them to a wire rack. Cool completely before topping with the mousse and candy.
For the Mousse:
Beat the cream cheese until creamy. In a microwave safe bowl, heat the peanut butter chips and shortening for 30 seconds. Stir and repeat for 15 seconds if necessary. Add to the cream cheese and beat until incorporated. Fold in the cool whip until it is mixed completely. Spoon a tablespoon on top of each cheesecake and spread out. Top with crushed butterfingers. Keep refrigerated. Makes 24 mini cheesecakes.

Recipe Source: Inside BruCrew Life

September 7, 2012

Chocolate & Peanut Butter Chip Pretzel Cookies

What Y'all Need:
1 1/2 cups of all purpose flour
1/2 tsp. of salt
1/4 tsp. of baking soda
1/2 cup of butter at room temperature
1/2 cup of tightly packed light brown sugar
1/3 cup of granulated sugar
1 egg (beaten)
1 tsp vanilla extract
1 cup milk chocolate chips
1/2 cup peanut butter chips
1/2 cup broken up pretzel pieces
Preztel Salt or Sea Salt

What to Do:
1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

2. In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
3. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and preztels. Cover and refrigerate for an hour.
4. Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.
*This was a great cookie combination. Thanks to Sugar Cooking Blog for this recipe. A cookie you can have all year round.

 Recipe Source: Sugar Cooking

September 2, 2012

Cream Cheese Frosting

I have finally found the best Cream Cheese Frosting. I was reading a blog "Life Made Simple" and saw a recipe for Pumpkin Cinnamon Rolls with Cream Cheese Frosting loved the idea for the cinnamon rolls but when I saw the recipe for the cream cheese frosting I got excited because I have tried a few variations in my time of cooking but this one was the one. I'm sold and this will be the one I use from this day on.

Cream Cheese Frosting:
4 oz. cream cheese
1/2 c. (1 stick) butter, softened
Pinch of salt
1 tsp. vanilla extract
1/2 tsp. lemon juice
2 tbsp. whole or 2% milk
2-3 c. powdered sugar

Prepare Frosting:
By beating the cream cheese, butter, vanilla, salt and lemon juice in a medium mixing bowl until smooth. Add the powdered sugar one half cup at a time. If the mixture becomes too thick, slowly add milk one half tablespoon at a time.

Recipe Source: Life Made Simple

September 1, 2012

Baked Garlic Brown Sugar Chicken

Yet another Pinterest idea that I can't pass up. I have been waiting to find a chicken recipe like this. My husband loves garlic and I love Brown sugar so this is only the best idea for us. Can't wait to try this next week Brian will be so thrilled. I'm thinking of adding BBQ sauce if I do I will update the recipe and post pictures for all to see. Enjoy Y'all!


What Y'all Need:
4 boneless skinless chicken breasts
4 garlic cloves, minced(I use pre-minced garlic from a jar to save time)
4 tablespoons brown sugar
3 teaspoons olive oil
What to Do:
Preheat oven to 500°F and lightly grease a casserole dish
In small sauté pan, sauté garlic with the oil until tender
Remove from heat and stir in brown sugar
Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture
Add salt and pepper to taste
Bake uncovered for 15-30 minutes

Recipe Source: DayDream Kitchen