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Posts Tagged ‘Easy Recipes’

Hash Brown Casserole PlatedOur weather has been incredibly and ridiculously cold the past week or so (although it seems like months!).

The bone-chilling temperatures just make me crave comfort-type food. Something warm and filling.

The other day, in a panic to come up with something edible for dinner before Captain Cavedweller arrived home, tired and hungry, I whipped up a hash brown casserole. Super easy, it proved to be quite tasty.

Simple ingredients

Simple ingredients

Start by giving your baking dish a good coating of non-stick spray.

Start by giving your baking dish a good coating of non-stick spray.

Melt the butter and crush, crumble or pulverize the crackers into the bowl.

Melt the butter and crush, crumble or pulverize the crackers into the bowl.

Stir together until cracker crumbs are well coated.

Stir together until cracker crumbs (in my case, chunks… did I mention I was in a hurry?) are well coated.

Mix together the rest of the ingredients.

Mix together the rest of the ingredients.

Then scoop into your baking pan. If you love cheese, go ahead and sprinkle some on top.

Then scoop into your baking pan. If you love cheese, go ahead and sprinkle some on top.

Finish it off with your cracker crumbs and bake in a 350 oven for an hour.

Finish it off with your cracker crumbs and bake in a 350 oven for an hour.

When it's done, you'll have a crispy ,crunchy golden cracker crust on top of a gooey layer of cheese.

When it’s done, you’ll have a crispy ,crunchy golden cracker crust on top of a gooey layer of cheese.

Hash Brown Casserole

2 lbs frozen shredded hash browns

1 can of cream of mushroom soup

1 cup of sour cream

2 cups shredded cheddar (or colby-jack cheese) grated

1 tsp. salt

1 tsp. all-purpose seasoning (like Mrs. Dash)

1 tsp. parsley

1 sleeve of Saltine crackers, crushed

1/2 cup butter, melted

Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.

Melt butter then crumbled crackers into it, stirring until well coated. Set aside.

Mix the remaining  ingredients together, place in prepared pan, and top with 1/2 cup additional cheese, if desired. Top with the cracker crumbs and bake for an hour.

Remove and indulge in the deliciousness!

She Who Should Not Make This Again, but It Was So Yummy

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impossible banana pie plated

I remember my mom used to make Impossible Coconut Pie way back when I was full of youthful exuberance. It seemed amazing the way you could pour everything into one pan and there would magically appear a crust, filling and topping.

I decided to see what would happen if I took the same basic idea and tried it with bananas, since Captain Cavedweller loves banana desserts.

The result turned out quite tasty and it was so super easy!

Ingredients for Impossible Banana Pie

Ingredients for Impossible Banana Pie

Here's the super-hard part... dump everything in a blender and mix until smooth.

Here’s the super-hard part… dump everything in a blender and mix until smooth.

Pour into a 10-inch pie pan and bake at 350 degrees for about an hour, until the center is set.

Pour into a 10-inch pie pan and bake at 350 degrees for about an hour, until the center is set. That’s it!

 

Impossible Banana Pie

1 1/2 cups milk

3 eggs

3/4 cup sugar

1 tsp. vanilla

1/2 cup baking mix

1/2 cup butter

1 tsp. cinnamon

2 medium-sized bananas (the riper the better)

Preheat oven to 350 degrees.

Mix all ingredients in a blender until smooth. Pour into a pie pan (I gave mine a quick shot of non-stick cooking spray).

Bake for 65 minutes (or so) or until the center is set (it will have a custardy texture). If you like the smell of banana bread, this will make your mouth water!

Remove from oven and let cool slightly (or completely).

I served  it with a swirl of caramel sauce and a bit of whipped cream. You could add slices of fresh banana or some chocolate. Whatever strikes your fancy!

She Who Will Be Making This Again

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I confess, I did not make the strawberries shown here, but I did take the photo and I enjoyed eating them. Does that count? I certainly hope so.

I love strawberries and chocolate and the combination of the two is nearly fatal. It is so hard to not eat more than my share of these wonderful treats. They are fairly simple to make, look very elegant and are so yummy. Make sure you use strawberries that are fresh and ripe.

Tuxedo Strawberries

  • 18 medium fresh strawberries with stems
  • 1 cup vanilla or white chips
  • 3-1/2 teaspoons shortening, divided
  • 1-1/3 cups semisweet chocolate chips

To make:

  • Line a tray or baking sheet with waxed paper; set aside. Wash strawberries and pat until completely dry.
  • In a microwave-safe bowl, melt vanilla chips and 1-1/2 teaspoons shortening in 30-second intervals; stir until smooth. Dip each strawberry until two-thirds is coated, forming the tuxedo shirt, allowing excess to drip off. Place on prepared tray; chill for 30 minutes or until set.
  • Melt chocolate chips and remaining shortening. To form the tuxedo jacket, dip each side of berry into chocolate from the tip of the strawberry to the top of vanilla coating. Repeat on the other side, leaving a white V-shape in the center. Set remaining chocolate aside. Chill berries for 30 minutes or until set.
  • Remelt reserved chocolate if necessary. Using melted chocolate and a round pastry tip #2, pipe a bow tie at the top of the white V and three buttons down front of shirt. Chill for 30 minutes or until set. Store in the refrigerator in a covered plastic container for up to 1 day. Yield: 1-1/2 dozen. Serving Size: As many as you want!

Happy Entertaining!

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A few weeks ago I needed to make some cookies to take to a meeting and of course, seemed to be out of everything I needed to make the cookies I wanted. Feeling a bit inspired, I threw some miscellaneous ingredients together and ended up with a batch of pretty tasty cookies. I finally remembered what I put in the original recipe and made the cookies again this week. Although I have a hard time not eating the dough, these cookies are a little different with a great flavor.

Oatmeal Cranberry Cookies

1 cup butter, softened

1/2 cup packed brown sugar

1 cup granulated sugar

2 eggs

1 tsp. vanilla

1 tsp. baking soda

2 tsps. cinnamon

1 1/3 cups flour

1/4 tsp. salt

3 cups oatmeal, uncooked

3/4 cup dried cranberries

1/2 cup chopped macadamia nuts

1 cup white chocolate chips

Preheat oven to 350 degrees.

In large bowl, beat together butter and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. Add to butter mixture; mix well. Stir in oats, cranberries, nuts and chips; mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-10 minutes until cookies are set but not yet brown for soft cookies or 10-12 minutes and turning brown for crispy cookies.

Happy Entertaining and enjoy!

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If you are looking for something that is fast and easy to make for an appetizer, or serve as a main course, these sandwiches are the ticket.

You can use mini-croissants for appetizers or use full-size croissants for a quick and simple meal. The blend of crunchy, nutty flavors is awesome!

Chicken Croissants

1 package of fresh croissants (mini or large)

3 cups cubed cooked chicken

2/3 cup thinly sliced celery

1/2 cup cashew pieces

1/2 cup green seedless grapes, sliced in half

1/3 cup mayonaisse

2 tbsp. ranch dressing

Mix chicken with celery, cashews, grapes, mayo and ranch dressing. Slice croissants in half lengthwise, but do not completely separate. Create a “hinge” by not slicing all the way through one edge of the croissant. Spoon in filling and chill until ready to serve. If you are in a big hurry, buy pre-cooked, grilled chicken pieces.

Enjoy!

Happy Entertaining

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Today’s recipe comes from my Mom. She used to make this pleasing dish for a big crowd, but it is so easy to make, you could whip it together anytime you want a delicious and simple meal. It comes together quickly and one of the best things is that you can put it together the night before!

Enjoy!

Chicken Enchiladas

3 cups cooked chicken, cut into bite-sized pieces or shredded

1/2 cup chopped celery

1 tsp. onion flakes

1 small can cream of mushroom soup

1 small can cream of chicken soup

1 small can green chiles

1 1/2 cups grated cheddar cheese

8 corn or flour tortillas

Mix chicken with celery, onion flakes, soup and chiles. Layer greased 9 x 13 casserole pan with half the tortillas, and then half the chicken mixture and half the cheese. Repeat the layers again, ended with a topping of cheese. Make the night before and let the flavors mix before baking at 325 degrees for one hour. Note – you can sauté the celery and onion flakes with a dash of chicken stock before adding to the mix if you don’t like your celery quite so crunchy.

Happy Entertaining!

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