Who doesn't love cheesy potatoes?! We love this great recipe as it is but you can add your own special touches by tossing in some ham, bacon or chives!
1 bag of Frozen Hash Browns
1 can (family size) Cream of Chicken Soup
8 oz Sour Cream (We like to use sour cream and onion chip dip for that extra ZING!)
24 oz of Shredded Cheddar Cheese, divided
DIRECTIONS:
1) Preheat your oven to 350 degrees
2) Mix all ingredients together except a little less than 1/2 the cheese
3) Spread the potato mixture in a casserole dish
4) Top mixture with the remaining shredded cheese
5) Cover with tin foil and bake for 1 and a half hours.
OPTIONAL Remove the tin foil for the last 10 minutes to let the cheese really brown up!
FEEDS APPROX. 5-6 PEOPLE
This is a fan favorite with our kids! We're lucky that they love peas because this recipe is an easy way to get a lot of our food groups into one dish without fighting about it! Leave the peas in it, take them out, or make it your own!
1 bag of extra wide egg noodles, cooked per package directions
1 can (family size) of Cream of Mushroom Soup (Don't worry, you don't taste it, I promise!)
2 small cans of baby peas, drained
2 large cans of white albacore tuna, drained and shredded (we like a lot of tuna in ours, you don't always have to use as much!)
approx 6-8 slices of american cheese (enough to cover the top!)
1 container of Frenches Fried Onions
DIRECTIONS:
1) Preheat oven to 350 degrees
2) mix cooked noodles, soup, tuna and peas together in a large bowl; make sure everything is well mixed!
3) put mixture in a square or rectangular casserole dish (we use a 13x9 dish)
4) top mixture with cheese slices; make sure it is all covered!
5) cover with tin foil and place in oven for 10-15 minutes
6) remove from oven and remove tin foil. Top with fried onions and return the dish to the oven for 5-10 more minutes to brown the onions.
7) ENJOY!
FEEDS APPROX. 6-8 PEOPLE
This recipe is long but completely worth it! If you are hosting company--maybe the inlaws for the holidays?--and want to make a great impression, I suggest this breakfast classic. Not only will you look like a culinary master but it is sure to be a hit with kids and adults alike!
ROLLS
1 cup 2% milk
1 packet Rapid Rise Yeast
2 eggs
1/3 cup melted butter, slightly cooled
4 and 1/2 cups bread flour (unbleached if you can find it)
1 and 1/2 tsp salt
1/2 cup white sugar plus 1 tsp for yeast
Pam for baking--to coat the bowl
FILLING
1 cup dark brown sugar
3 TBSP cinnamon
1/3 cup melted butter
ICING
This makes A LOT of icing but that is how we like it! Feel free to cut it in half if you'd like!
1/2 tub of cream cheese, room temperature
1 stick butter, softened
3 cups confectioners sugar
1/2 tsp vanilla extract
1/4 tsp salt
DIRECTIONS:
1) Heat the milk in a small bowl; stir in 1 tsp of sugar and the yeast until dissolved. Set aside.
2) Put flour, salt and 1/2 cup of white sugar in a medium bowl. If you have a mixer (like a Kitchenade Stand mixer) use your paddle attachment and combine these ingredients on low. If you're using a hand mixer, make sure you have dough hooks for later in the recipe!
3) Put the eggs, melted butter, and yeast/milk mixture in the bowl. MAKE SURE YOUR BUTTER IS NOT TOO HOT OR YOU WILL COOK THE EGGS AND RUIN THE RECIPE! Turn the mixer up to medium and mix until everything comes together.
4) Switch to using the dough hooks and turn your mixer on a medium/high setting. Continue this for about 10 minutes as you prepare a large bowl. (This eliminates the need for kneading later on.)
5) Find a large glass bowl and coat it with Pam for Baking spray.
6) Once the dough is smooth and kneaded, place it in the coated bowl and cover it with plastic wrap. Place it in warm place and let it rise to double its size--approx an hour to an hour and a half.
7) While the dough rises, prepare the filling. Melt the butter in a medium bowl and stir in the cinnamon and sugar; set aside.
8) When the dough is done rising, lay it out on a lightly floured surface. (I like to put down parchment paper first and then flour the paper. Easy clean up! And helpful to roll later on!) Roll the dough into a 16x21 inch rectangle.
9) Spread the filling mixture over the dough. This can be tricky so I like to use my hands. THIS IS THE PERFECT TIME TO GET KIDS INTERESTED IN COOKING BY LETTING THEM HELP! REMEMBER TO HAVE THEM WASH THEIR HANDS FIRST THOUGH!
10) Roll the dough and cut it into even rolls. (I use unscented dental floss to cut through the dough without squishing them! The rolls turn out more even and pretty....and I usually make the rolls a little skinny to get more than 12 out of the recipe.)
11) Spray a 9x13 baking dish with Pam for Baking spray; place your cut rolls in the dish and cover with plastic wrap. Place dish in a warm spot to allow rolls to rise for approx 30 minutes. Preheat the oven to 400 degrees.
12) Place rolls in the oven, uncovered, for about 15 minutes, or until golden brown.
13) While the rolls are baking, make your icing! Place all of the icing ingredients in a medium bowl and slowly incorporate them until they're combined; then turn your mixer on high for 4-5 minutes until mixture is light and fluffy.
14) Take your rolls out of the oven and let them cool for 5-10 minutes. Spread on a light layer of icing on top of the rolls and serve!
OPTIONAL We like to put the extra icing into side bowls for dipping! We like the icing a lot in our house!
Serves approx 12-16 people, depending on size.
1 block of cream cheese (8oz, softened)
1 cup of sour cream
16 oz of shredded Mexican cheese (I like to use a mix of shredded Mexican blend and shredded queso blanco! SOOOOO good!)
1 packet of taco seasoning
1 can of refried beans (I always use the Taco Bell beans...the recipe just tastes better to me with them haha)
DIRECTIONS:
1) Preheat oven to 350 defrees 2) Mix cream cheese, sour cream, taco seasoning and refried beans together in a medium bowl. (I use a hand mixer--it takes all the work out of it!)
3) Put the mixture in a baking dish (we use a round metal cake pan and it works just fine!)
4) Top the mixture with the shredded cheese and top with tin foil. Place in oven for 15 minutes.
5) Take tin foil off and put pan back in oven for another 10 minutes until cheese is melted and brown.
6) ENJOY WITH CHIPS!
No comments:
Post a Comment