Hashbrown Chicken Casserole

Ingredients:

1 20 oz bag Frozen Hash Brown Potatoes (Frozen)

2 cups cheddar cheese shredded

1/2 tsp salt and black pepper

1/2 bag (12 oz) Frozen peas and carrots

1/2 cup of sweet corn (canned)

2 cups regular sour cream

1 can Condensed Cream of Chicken Soup

1/3 cup whole milk

3 cups Rotisserie Chicken

Shredded Bread Crumbs

Directions:

Preheat oven to 400 degrees.  Spray a 9 X 13 inch baking dish with PAM.  Combine cheddar cheese, peas, corn, sour cream, soup, milk, chicken, salt and pepper.  Stir to mix.

Put hash browns on the bottom of the baking dish.  Spread the cheese/chicken mixture over the hash browns.  Cover the top with bread crumbs.

Bake at 400 degrees for 60 minutes.

Loaded Potato Soup

Ingredients:

1 package (12 oz) bacon

1 1/2 cups chopped yellow onion

6 cups chicken broth (from 2 32 oz cartons)

2 lbs. baking potatoes, peeled and cubed

2/3 cup butter

3/4 cup all-purpose flour

4 cups milk

1teaspoon salt

1 teaspoon freshly ground pepper

1 cup cooked diced ham

1 8 oz container sour cream

2 1/2 cups sharp cheddar cheese shredded

3/4 cup sliced green onions

Directions:

In a 12 inch skillet, cook bacon over medium heat for 6 to 7 min, drain, crumble, set aside.  Reserve 2 Tablespoons of drippings in skillet.  Cook onion in bacon drippings over medium high heat 6 min. or until almost tender.  In a 6 quart Dutch oven, mix onion, broth, and potatoes.  Heat to boiling; reduce heat.  Cook 10 minutes on low or until potatoes are almost tender.  Stir in flour with whisk until smooth.  Cook and stir 1 minute.  Gradually stir in 2 cups of milk, the salt and pepper.  Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.  Stir in ham, half of the bacon, sour cream, 2 cups of cheese, and half cup of green onions.  Cook until thoroughly heated and cheese is melted.  Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

Chocolate Marble Banana Bundt Cake

Author: Sally 

Prep Time: 30 minutes 

Cook Time: 65 minutes 

Total Time: 6 hours (includes cooling) 

Yield: serves 12

This is buttery moist banana Bundt cake swirled and topped with real chocolate ganache. Feel free to halve the ganache and only use it as the swirl. See step 1 below. For other garnish options, use salted caramel or the chocolate peanut butter topping from this chocolate chip loaf cake instead.

Ingredients

Ganache Swirl & Topping

• two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped
• 1 cup (8 ounces; 240ml) heavy cream or heavy whipping cream

Cake

• 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
• 3 cups (375g) all-purpose flour (spooned & leveled)
• 1 and 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/3 cups (320ml) buttermilk, at room temperature*

Instructions

1. Preliminary Note: This cake is swirled and topped with chocolate ganache. If you aren’t topping the cake with ganache, halve the ganache recipe so you’re only making what you need for the swirl. (Use one 4 ounce chocolate bar and 1/2 cup (120ml) heavy cream.)
2. Make the ganache: Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. You should have about 1 and 1/2 cups of ganache. Set half aside (3/4 cup or 180ml) at room temperature uncovered until it has thickened into a gravy-like consistency, about 30 minutes. Use this in step 7. Cover and refrigerate the rest of the ganache to use as the topping in step 10. Ganache topping can be refrigerated for up to 5 days before using.
3. Preheat the oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. To guarantee the Bundt cake releases seamlessly, I strongly recommend using a heavy coating of nonstick spray. Our favorite pans include this one and this one.
4. Make the cake: Mash the bananas until there’s hardly any lumps. I usually just use my mixer for this! Set mashed bananas aside.
5. Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
6. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Mixture will be chunky and appear curdled—that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not over-mix. The batter will be thick with some lumps. Makes about 6 cups of batter.
7. You will use the slightly thickened ganache reserved for the swirl in this step. Pour about 1/3 of the cake batter (about 2 cups) evenly into prepared pan. Drizzle half of the ganache on top (about 6 Tablespoons). Swirl with a knife or toothpick. Evenly pour another 1/3 of the cake batter on top, followed by the rest of the ganache (about 6 Tablespoons), then the rest of the cake batter. Swirl everything together with a knife or toothpick. See photo above for a visual.
8. Bake for 60-75 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven. If the cake is browning quickly in the oven, tent it with aluminum foil to help it bake more evenly.
9. Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled cake onto a wire rack or serving dish. Cool completely before topping, slicing, and serving.
10. The ganache topping will be very thick by now. Warm it over low heat on the stove stirring constantly until thinned and drizzle-able consistency. Do not over-heat it. Or warm in 10 second increments in the microwave, stirring after each until thinned. Drizzle over cake, then slice and serve.
11. Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. Cake tastes unbelievable warmed in the microwave for a few seconds and served with vanilla ice cream.

Notes

1. Make Ahead Instructions: You can prepare the ganache used for the swirl and topping up to 5 days in advance. Make sure both are warmed/thinned out before using. The ganache used for the swirl should be a gravy-like consistency and the topping can be pretty thin. To warm/thin out, see step 10 above or step 5 in the chocolate ganache post. Cake with or without topping freezes well up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
2. Chocolate: You can use high quality chocolate chips if needed (I prefer Ghirardelli semi-sweet chocolate chips), but I recommend using real chocolate baking bars. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4 ounce bars. I like Bakers or Ghirardelli brands. You can use other varieties of chocolate too, such as milk chocolate (aka German Chocolate) or Dark Chocolate. Do not use white chocolate.
3. Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1 Tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough room temperature whole milk to the same measuring cup until it reaches 1 and 1/3 cups. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.

Find it online: https://sallysbakingaddiction.com/chocolate-marble-banana-bundt-cake/

I will try this recipe one more time as a 9 X 13.  The bundt version was horrible!!!  

Sugar Cookie Cups

These adorable Sugar Cookie Cups filled with buttercream are the tastiest little treats - perfect for any occasion!\

Prep Time: 30minutes mins

Cook Time: 12minutes mins

Total Time: 42minutes mins

Servings: 35 cookie cups

Equipment

• Mini Muffin Tin

Ingredients

Sugar Cookie Dough*

• 3/4 cup salted butter softened

• 3/4 cup sugar

• 1 egg

• 1 teaspoon vanilla

• 1/4 teaspoon almond extract optional

• 1/2 teaspoon baking powder

• 2 cups flour

Buttercream Frosting*

• 1/4 cup salted butter softened

• 1 1/3 cups powdered sugar

• 1/2 teaspoon vanilla

• 1 tablespoon milk or heavy whipping cream

• food coloring optional

• sprinkles optional

Instructions

Make the Sugar Cookie Cups

1. Preheat oven to 350F and grease 36 mini muffin cups with cooking spray.
2. In the bowl of a stand mixer, beat the butter and sugar until well-combined.
3. Stir in the egg, vanilla and almond extract (if using).
4. Add the baking powder and flour and stir until combined.
5. Scoop the dough by rounded tablespoons (about 1" in diameter) and roll into a ball. Place one in each muffin tin cup and flatten with your fingers (no need to form a "cup"....just flatten).
6. Bake for about 10 minutes, or until golden brown around the edges.
7. Use the cap of a bottle (I use the cap of my vanilla extract bottle) to press into each cookie to form a "cup."
8. Let cool for 5 minutes in the pan and then remove to a wire cooling rack.

Make the Frosting and Assemble

1. In the bowl of a stand mixer, stir the butter until smooth.
2. Add the powdered sugar and vanilla and stir to incorporate.
3. Add the milk (or cream) and beat until smooth, adding an addition 1/2 - 1 tablespoon of milk, if needed for desired consistency. Stir in food coloring, if desired.
4. Scoop the frosting into a piping bag or resealable baggie and pipe into each of the cooled cookie cups.
5. Top with sprinkles, if desired.

Notes

*You can also make these using store-bought sugar cookie dough and store-bought frosting.  You'll follow the recipe just as you would once the dough has been made.

Monster Cookie Dough Truffles

If you love the taste of cookie dough, these little morsels are for you!! With peanut butter, M&M's, chocolate chips and oats, these Monster Cookie Dough Truffles always hit the spot!

Prep Time: 20 mins

Dipping Time: 30 mins

Total Time: 50 mins

Course: Dessert

Servings: 36 Calories: 178kcal

Author: Kelsey

Ingredients

• 1/4 cup butter softened
• 3/4 cup creamy peanut butter
• 1/4 Cup brown sugar
• One 14 oz can sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups quick oats
• 1/2 cup mini chocolate chips
• 1/2 cup M&M's (or mini M&M's)
• 12 ounces Semi-sweet chocolate chips OR peanut butter chips
• 2 tablespoons shortening (ie Crisco)
• additional M&M's, oats, etc for garnish

Instructions

1. In the bowl of a stand mixer, beat together the butter, peanut butter and brown sugar until light and fluffy.
2. Add the sweetened condensed milk and vanilla.
3. Stir in the oats, mini chocolate chips and M&M's.
4. Let mixture chill in the fridge for at least an hour (it'll be easier to work with!).
5. Roll the mixture into balls; set in fridge while you make the coating.
6. In a microwave-safe bowl, stir together the chocolate chips (or peanut butter chips) and shortening.
7. Microwave at 50% power for 45 seconds. Stir. If it's not completely melted, microwave in 15 second intervals (at 50% power) until melted.
8. Dip the balls in the coating and place on a waxed paper-lined baking sheet.
9. Sprinkle with M&M's and oats.

10. Let chill and enjoy!

Crock Pot Crack Potato Soup

Ingredients:

1 cup sour cream

½ tsp black pepper

4 cups chicken broth

6 cups diced potatoes (Russet or Yukon Gold)

1 small onion, finely chopped

2 cloves garlic, minced

8 oz cream cheese, softened

1 cup shredded cheddar cheese

1 packet (1 oz) Ranch Seasoning mix

½ cup cooked turkey bacon, chopped (or regular bacon)

½ tsp salt (adjust to your taste)

½ tsp smoked paprika (optional)

2 green onions, chopped for garnish

Extra shredded cheddar cheese for garnish

Directions:

Prepare the Soup Base:

In the crock pot, combine the diced potatoes, chopped onion, minced garlic, ranch seasoning, and chicken broth.  Stir well.

Slow Cook the Soup:

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and fully cooked.

Mash Some Potatoes:

Once the potatoes are soft, use a potato masher to mash SOME of the potatoes in the crock pot for a thicker consistency, leaving some chunks for texture.

Add the Creaminess:

Stir in the softened cream cheese, sour cream, shredded cheddar cheese, chopped bacon, black pepper, and smoked paprika (if using).  Mix well until the cream cheese and cheddar have melted and blended into the soup.

Cook a Bit More:

Cover and cook on low for an additional 20-30 minutes, allowing the flavors to combine and the soup to thicken slightly.

Serve:

Ladle the soup into bowls and garnish with extra shredded cheddar cheese, chopped green onions, and additional bacon pieces for extra flavor and crunch.  Serve with crusty bread or rolls for dipping.  Enjoy this rich, creamy crock pot potato soup! 

Easy Strawberry Bread

Prep Time: 15 minutes 

Cook Time: 1 hour 

Total Time: 2 hours Yield: 1 loaf

This is super moist and tender strawberry bread, filled to the brim with fresh summer berries. I usually make the quick bread with melted coconut oil, but a neutral oil like vegetable oil works too. Drizzle the cooled bread with creamy vanilla icing.

Ingredients

Bread

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg, at room temperature
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) packed brown sugar
• 3/4 cup (180ml) buttermilk, at room temperature*
• 1/3 cup (80ml) vegetable oil or melted coconut oil
• 2 teaspoons pure vanilla extract or vanilla bean paste
• 1 and 1/2 cups (230g) chopped fresh strawberries, tossed in 1 Tablespoon of flour

Vanilla Icing

• 1/2 cup (60g) confectioners’ sugar, sifted
• 1 Tablespoon (15ml) heavy cream or milk
• 1/4 teaspoon pure vanilla extract or vanilla bean paste
• Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (177°C). Grease an 8×4-inch loaf pan like this one or this one with nonstick spray. Set aside.
2. Make the bread: In a large bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.
3. In a medium bowl, whisk the egg, granulated sugar, brown sugar, and buttermilk together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the oil and vanilla.
4. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Avoid over-mixing. Gently fold in the strawberries. Pour/spoon batter into prepared loaf pan.
5. Bake for 55–70 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. All ovens vary, so begin checking every 5 minutes around the 55-minute mark.
6. Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove bread from the pan and place the loaf directly on the wire rack to cool completely.
7. Make the icing: Whisk the icing ingredients together. (I usually use heavy cream, which promises a thick icing.) Drizzle over bread before slicing.
8. Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week. Icing seeps into the top of the strawberry bread over time, so expect the tops of the slices to become a little moist.

Notes

Freezing Instructions: It’s best to freeze this bread without the icing, and ice the bread after thawing and before serving. Freeze baked & cooled loaf for up to 3 months. Thaw overnight in the refrigerator. If desired, bring to room temperature before serving.

Update in 2023: This recipe was originally published in 2014. Over the years, I made some subtle improvements to improve the taste and texture. The recipe used to call for 1 teaspoon of baking soda, but the baking powder + baking soda combination above produces a better-tasting crumb. The recipe also used to call for 1 cup (240ml) buttermilk, but the bread was often too wet.

Can I use a 9×5-inch loaf pan? I recommend baking this strawberry bread in a 1-lb. (8×4-inch) loaf pan like this one or this one. If all you have is a 9×5-inch loaf pan, you can use it, but expect the bread to be a little shorter/flatter. The bake time is about the same.

Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 and 1/2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 3/4 cup. (In a pinch, lower-fat or nondairy milks work for this soured milk, but the bread won’t taste as rich and moist.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.

Vanilla: I love using vanilla bean paste in the bread and icing because it combines both extract AND vanilla bean seeds. You can, of course, use pure vanilla extract instead. If you want that extra vanilla bean flavor, feel free to add the seeds scraped from 1/4 of a vanilla bean in the bread batter, and use the seeds from another 1/4 of the vanilla bean in the icing. (This is in addition to the liquid vanilla extract.)

Can I Use Frozen Strawberries? I strongly recommend using fresh, as frozen or thawed berries produce a mushy bread. If you need to use frozen, thaw and pat as dry as possible before tossing in flour.

Glazed Strawberry Muffins: Preheat oven to 425°F (218°C) and spray a 12-count muffin pan with nonstick spray, or line with cupcake liners. Prepare batter as directed above. Fill each cupcake liner to the top with batter and bake the muffins for 5 minutes at 425°F (218°C). Then, keeping the muffins in the oven, lower the temperature to 350°F (177°C) and continue to bake for an additional 14–15 minutes or until a toothpick inserted in the center comes out clean. Top with glaze. Makes about 12 muffins.

Find it online: https://sallysbakingaddiction.com/glazed-strawberry-bread/