Cracker Barrel Old Country Store Hash Brown Casserolecc
1 ~ 2 lb. package frozen Hash Browns
16 oz. Sour Cream
1can Cream of Chicken Soup
1 stick Butter
1/2 C. Chopped Onion (or Slivered)
2 C. Shredded Cheddar Cheese
Season with salt and pepper. Melt butter in the microwave.
Add minced onions, sour cream, and cream of chicken soup, to the melted butter, mix.
Pour soup mixture over potatoes; sprinkle with Cheddar Cheese.
Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.Serves: 12Onion is optional
I keep forgetting to add onion, and everyone seems to like it without.
Funfetti (Cake) Cookies
I'm posting this here so I won't lose it again.
Cauliflower Pizza Crust
| June 4, 7:33 PM | Jamie Van Eaton |
| 1 cup cooked, riced cauliflower*
Delicious and easy. |
Preheat oven to 450 degrees Farenheit.
Spray a cookie sheet with non-stick spray.
In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan.
Sprinkle evenly with fennel, oregano and parsley.Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).
Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.
Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **.
Notes:
*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)** The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 3 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow.
*** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.
St. Patrick's Day (Pistachio) Cake
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1 package yellow cake mix * |
oven Temp: 350º
1 1/2 Cup Cold Milk |
Preheat oven to 350º. In a large mixer bowl, combine cake mix, 1 package of the pudding mix, eggs, club soda, salad oil & nuts. Blend well, then beat @ medium speed for 4 minutes.
Pour batter into a greased & floured 10" tube pan. (Angel Food pan) Bake 55-60 minutes, or until tester inserted in center comes out clean & cake begins to pull away from sides of pan. Let cool in pan 15 minutes. Meanwhile, pour milk into a deep narrow-bottom mixer bowl; add whipped topping mix & remaining pudding mix. Beat @ low speed until well blended. Gradually increase beating speed to high, & whip until mixture forms soft peaks, about 4-6 minutes. Refrigerate When cake is completely cooled, remove from pan to wire rack. Split cake into 3 layers. Spread about 1 cup of the frosting over 2 of the layers; stack & top with the third layer. Spread remaining frosting over cake. Garnish with cherries, cut & arranged to resemble shamrocks.* Do not use super-moist or “pudding in the mix” type of cake mix.
Shredded Pork Burritos
3 lbs Pork
~ Cooking Oil
2 Onions, chopped
4 cloves Garlic, minced (I use the garlic press)
1 (16 oz) can Tomatoes
3 Jalapenos
3 Bay Leaves
2 Tablespoon Chili Powder
2 teaspoons Ground Cumin
1 teaspoon Oregano
½ teaspoon Salt
½ teaspoon Black Pepper
Preheat oven to 325º
Cut the Pork into 1” pieces and brown in oil in a large frying pan.
Remove from pan & put in roasting pan. (or Crock Pot)
Saute Onions & Garlic in frying pan. Stir in the rest of the ingredients.
Pour over the Pork and bake until tender.
(about 2 hours @ 325º or 8 to 10 hours in the Crock Pot )
Remove pork from liquid & cool separately.
Shred Pork with 2 forks. (or smash with your fingers)
Skim fat off liquid. Return pork to liquid and heat through.
Italian Beef
3 to 4 lbs Sirloin Tip Roast
1 teaspoon Salt
½ teaspoon Pepper
* 80 Cloves of Garlic (1 to 2 cloves per pound)
1 ½ teaspoons Basil
1 ½ teaspoons Oregano
2 (10.75 oz) Cans Beef Broth - 21.5 oz
1 (12 oz) Can Old Milwaukee
1 (11.5 oz) Jar Pepperoncini
Put the roast in the pot .
Pour the rest of the ingredients over the roast.
Roast @ 350 for 3.5 to 4 hours. (or 8 to 10 hours in crock pot.)
Slice or break apart.
Serve on Rolls.
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Doubled
6 to 8 lbs Sirloin Tip Roast
2 teaspoons Salt
1 teaspoon Pepper
* 80 Cloves of Garlic (1 to 2 cloves per pound)
1 Tablespoon Basil
1 Tablespoon Oregano
4 (10.75 oz) Cans Beef Broth - 43 oz
2 (12 oz) Cans Old Milwaukee
2 (11.5 oz) Jars Pepperoncini - 23 oz
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Tripled
9 to 12 lbs Sirloin Tip Roast
1 Tablespoon Salt
1 ½ teaspoons Pepper
* 80 Cloves of Garlic (1 to 2 cloves per pound)
1 ½ Tablespoons Basil
1 ½ Tablespoons Oregano
6 (10.75 oz) Cans Beef Broth - 64.5 oz
3 (12 oz) Cans Old Milwaukee
3 (11.5 oz) Jars Pepperoncini - 34.5 oz
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* The original recipe calls for a teaspoon of garlic powder but that's just sacrilegious.
