Copy Cat Cracker Barrel Hashbrown Casserole

Hashbrown Casserole is easy, cheesy and totally delicious!  This simple casserole is made easy with frozen hashbrowns! 

Copy Cat Cracker Barrel Hashbrown casserole needs just 5 minutes of prep making it the a great side or potluck dish! This is a perfect breakfast casserole for any holiday morning or just when you’re getting the family together for a delicious breakfast or brunch.

Equipment

• 9 x 13-inch Casserole Dish

Ingredients

• 32 ounces frozen shredded hash browns thawed
• ½ cup melted butter
• 10.5 ounces condensed cream of chicken soup 1 can, or cream of cheddar
• 16 ounces sour cream
• ½ cup finely diced onion
• 2 cups shredded Colby cheese divided, or cheddar cheese
• ¼ teaspoon black pepper

Instructions

1. Preheat oven to 350°F. Grease a 9x13-inch casserole dish.
2. In a large bowl, combine thawed hashbrowns, melted butter, cream of chicken soup, sour cream, onion, 1 ½ cups of cheese, and pepper.
3. Spread the mixture into the prepared baking dish and top with the reserved ½ cup of cheese.
4. Bake for 45-55 minutes or until hot and bubbly.

https://www.spendwithpennies.com/cracker-barrel-hashbrown-casserole-recipe/ (archive.org)

Strawberry Romaine Salad

Make dressing at least an hour before serving. It will keep a couple weeks in refrigerator.

Ingredients: 

• 1 large bag chopped, washed romaine (spring greens also good in this salad)
• 1 pint fresh strawberries, washed and sliced
• 1/3 cup toasted sliced almonds
• 3/4 cup shredded Monterrey Jack cheese
• 4 or 5 green onions, sliced

Directions:

Place above ingredients in a bowl.  Toss with dressing just before serving.  You can vary quantities of the ingredients to suit your taste.  I don’t measure so these are my best guess of the right amounts.    

Dressing:

• ¾ cup sugar or equivalent of Splenda or Stevia
• 2 cloves garlic, crushed
• ¼ t. pepper
• 1 c. olive oil
• ½ cup red wine vinegar
• ½ t. salt
• ½ t. paprika

Combine ingredients, whisk together and refrigerate at least an hour before serving.

I use about half this dressing recipe on a batch of salad because I do not like them dressed heavily.  Some like it heavier, so dress to taste.

Elena Barham Mize

Ritz Carlton Lemon Pound Cake

Equipment:

• Kitchen-Aid Mixer
• Tube Cake Pan
• 15-cup Bundt Cake Pan

Ingredients:

• 3 cups all-purpose flour
• 1 Tbsp baking powder
• ¾ tsp salt
• 3 cups sugar
• 1 cup unsalted butter, room temperature
• ½ cup Crisco shortening
• 5 large eggs
• 1 cup whole milk
• 6 Tbsp lemon juice
• 1 lemon, zested

Instructions:

1. Preheat oven to 350ºF. Spray or butter and flour a 15-cup Bundt pan.
2. Sift flour, baking powder and salt into medium bowl. Set aside.
3. Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.
4. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.
5. Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.

Notes:

• DO NOT fill your pans to the very top or the cake will overflow!
• I use a 15-cup Bundt pan. It also works in a Tube Pan.
• If you are using a 12-cup or 10-cup Bundt pan, make sure to leave at least 1-inch to 1½ inches unfilled. You may have leftover batter.
• One cup of flour weighs 4.25 ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.

https://www.plainchicken.com/lemon-pound-cake/ (archive.org)

Pink Salt Trick for weight loss

 Ingredients:

1 glass (8-12 oz) warm filtered water

1/4 tsp Himalayan pink salt, finely ground, food grade

1/2 tsp fresh lemon juice (about 1/4 lemon)

1tsp raw honey (optional for sweetness)

Directions:

Pour warm water into a glass.  Add Himalayan pink salt and stir until fully dissolved.  Squeeze in fresh lemon juice. Stir in raw honey (optional).  Sip slowly on an empty stomach.

Notes:

Add a pinch of grated ginger.  Omit honey for a low-sugar version.  Use cold water for a refreshing twist.  Add fresh mint for a cooling effect.  Add a splash of coconut water for extra hydration or use coconut water instead of regular water.  Also,  you may prefer the iced version.  Mix everything as usual and then pour over ice.

Magnolia's Banana Pudding

 

Ingredients:

• One 8-ounce block cream cheese, at room temperature
• One 14-ounce sweetened condensed milk
• One cup whole milk
• One 3.4 ounce package of instant  vanilla pudding
• 6 cups Homemade Whipped Cream (recipe follows)  or 1 16 ounce tub Cool Whip, thawed
• One 11 ounce box of vanilla wafers
• 3+banans,  sliced or as needed

Ingredients for Homemade Whipped Cream

• 1 pint heavy cream
• 1/4 cup sugar
• 1 tsp pure vanilla extract
• Pinch of Sea Salts

Directions: 

In a large bowl, beat the cream cheese on high until smooth  Add the condensed milk, whole milk, and pudding mix beat on High for 2 minutes.  Add half of the whipped cream and beat until combined.  To assemble the pudding, use a 3 quart trifle bowl or clear straight sides bowl.   

Cover the bottom of the bowl with a single layer of vanilla wafers.  Spoon 1/3 of the pudding on top to the dept of approximately 1 and 1/2 inches.  Cover the pudding with a layer of vanilla wafers and then a layer of bananas.  Spread half of the remaining pudding on top of the bananas, then cover with a layer of wafers, followed by a layer of bananas.  spoon the remaining pudding on top of the bananas then smooth the top and cover with a layer of wafers.  Smooth the remaining whipped cream on top and swirl with a spoon.  Cover the bowl with plastic wrap and chill in the refrigerator at least 2 hours or up to one day.

Directions for Homemade Whipped Cream:

In a large bowl, combine the heavy cream, sugar, vanilla, and salt.  Beat with an electric beater on high until fluffy and the cream holds stiff peaks when the beater is lifted up.  Use at once or store in a covered container in the refrigerator for up to 30 minutes.

Mashed Potatoes with Cream Cheese and Sour Cream

                                                      

 Ingredients:

6 lbs. Yukon Gold Potatoes

8 ounces Sour Cream

8 ounces Cream Cheese

1/2 cup Milk

2 tsp onion salt

1/2 tsp black pepper

Directions:

1. Peel and cut the Yukon Gold potatoes into large cubes and boil in salted water until tender.  
2. Meanwhile, beat the cream cheese and then stir in the sour cream, milk and spices.
3. Drain the potatoes, then mash in the pot, and next stir in the cream cheese mixture.
4. Spoon into a casserole dish or 9 X 13 pan.
5. You may cover it and refrigerate for 24 hours, or you may cook it immediately.
6. Bake covered with foil for 45 minutes at 350 degrees.
7. Increase cooking if container has been chilled.

Brownie Mix Cookies

 Ingredients: (makes 24 cookies)

1 box 18 - 20 oz brownie mix (any brand)

1/2 cup all-purpose flour

1/3 cup vegetable oil

2 large eggs

Mix In Ingredient Ideas:

1/2 cup chocolate chips

1/2 cup chopped nuts

1/4 cup caramel bits 

1/2 cup crushed Oreos

1/2 cup mini marshmallows

1/4 cup chopped almonds

Swirl 1/4 cup peanut butter into dough before baking

Drizzle with caramel sauce and sprinkle with sea salt after baking.

Directions:

Preheat oven to 350.  Line baking sheets with parchment paper.

In a large bowl, whisk together brownie mix and flour.  Add oil and eggs and stir until fully combined.  The dough will be thick.  Fold in Mix Ins IF using.  

Scoop 1.5 tbsp balls of dough and roll gently if needed.  

Space 2 inches apart on baking sheets.

Bake 10-12 minutes until edges are set but centers look slightly underdone.

Let cool 5 minutes on baking sheet.  Transfer to wire rack to cool completely.

Tips:

For fudgier cookies: Underbake by 1-2 minutes.

For extra decadent: Press a chocolate kiss into warm cookies.

Freeze dough: Scoop and freeze unbaked cookies for up to 3 months.

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Crockpot Mississippi Chicken

Crockpot Mississippi Chicken is all about fork-tender, juicy chicken that's bursting with flavor. You've got zesty pepperoncini peppers, ranch seasoning, au jus mix, and butter that slow cooks with it for some seriously amazing flavor. It's the perfect Southern comfort meal!

Prep Time: 5 mins

Cook Time: 3 hrs

Total Time: 3 hrs 5 mins

Ingredients

• 2 pounds boneless skinless chicken breasts
• 10 pepperoncini peppers
• 1/2 cup pepperoncini juice from the jar
• 1 packet ranch seasoning powder
• 1 packet au jus mix
• 1/2 cup unsalted butter cut into pieces

Instructions

1. Spray the bottom of the crockpot with nonstick cooking spray.
2. Add 2 pounds boneless skinless chicken breasts to the crockpot.
3. Pour in 1/2 cup pepperoncini juice from the jar and then add 10 pepperoncini peppers on/around the chicken.
4. Sprinkle the chicken with 1 packet ranch seasoning powder and 1 packet au jus mix, then place the pieces of 1/2 cup unsalted butter on top.
5. Cover and cook for 3-4 hours on high or 6-8 hours on low.
6. Shred the chicken, then stir into the sauce. Serve over mashed potatoes and enjoy!

https://therecipecritic.com/wprm_print/crockpot-mississippi-chicken  

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.