Thursday, November 24, 2011

Broccoli Casserole

Thanksgiving just isn't Thanksgiving without this on our table!

Golden Crumb Broccoli Casserole

1 1/2 lb. fresh broccoli, cut up (6 cups)
1 can cream of mushroom soup
1/2 c. mayonnaise
1/4 c. shredded sharp cheddar or American cheese
1 tbsp. pimento chopped
1 1/2 tsp. lemon juice
1/3 c. cheese cracker crumbs

In covered saucepan, cook broccoli in small amount of boiling salted water for 10-15 min.; drain. Put into 1 1/2 qt. casserole. Combine soup, mayo, cheese, pimento and lemon juice. Pour over broccoli. Top with cracker crumbs. Bake at 350 for 35 min

Monday, November 21, 2011

Mmmmmm...Potato Soup!


- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 large yellow onion, diced
- 10 cloves of garlic (you can use whole, crushed, or minced)
- 8 cups chicken stock
- 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
- 1 TBS seasoned salt or all-purpose seasoning

- Crumbled bacon
- Shredded cheddar cheese
- Green onions

- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves (if you used whole cloves) along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!

Yields about 10-12 servings.

I didn't use quite 5lbs of potatoes, and I am glad because it never would have fit in my crockpot and I think it would be enough to feed a small Army if I had!

Sunday, November 20, 2011

Dinner tonight was delicious!!

Tonight was all about comfort foods. Meatloaf, mac & cheese, and green beans sauteed with bacon & onions. Delicious!!! I used Paula Deen's Mac & Cheese recipe, and will certainly be making it again. It was super easy, and absolutely delicious. I doubled this recipe and the only thing I did different was use a 16oz box of corkscrew noodles instead of elbows, I didn't double the butter, and I used a combo of sharp cheddar and meunster cheese. Also, I didn't use the eggs. I have never put egss in my mac & cheese and the thought of it kind of grossed me out actually!

Paula Deen's Mac & Cheese


2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper


Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Look at all that yummy cheese!

Sunday, November 13, 2011

Breakfast Casserole

1 -16oz bag frozen hash browns (I use diced)
2 rolls jimmy dean sausage, cooked
4 c shredded cheese (I use medium cheddar)
8 eggs
1/2 c milk
salt & pepper to taste

*Place half of the hash browns in a 9x13 pan.  Add sausage, half of the cheese, and the rest of the hash browns on top.  In a bowl, whisk eggs & milk together, add salt & pepper, and pour over the potatoes.  Cover and bake at 350 for about 45 minutes. 

*Remove foil, put the rest of the cheese on top and return to oven uncovered to melt the cheese. 

*When the cheese has melted, remove from oven and let sit for about 15 minutes before cutting.

*We eat this with sour cream & salsa or hot sauce.  We also like a lot of cheese, so if you don't you may want to cut back on the amount in this recipe!  I did this from memory, you can play with the ingredients to make it more to your taste.  I sometimes use 1 1/2 bags of potatoes...  Oh, I also cut up onion and add it to the potatoes...or sprinkle diced onions over them.  Enjoy!

Thursday, November 3, 2011

Knock You Naked Brownies


1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
1 cup Finely Chopped Pecans
1/3 cup Evaporated Milk
1/2 cup Evaporated Milk (additional)
1/2 cup Butter, Melted
60 whole Caramels, Unwrapped
1/3 cup Semi-Sweet Chocolate Chips
1/4 cup Powdered Sugar

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

*Adapted from the standard/classic "Knock You Naked Brownies" recipe. These brownies don't really knock you naked...but almost.

*Original Link