Cookie Dough Brownies with Chocolate Ganache

Ingredients:
1 box Ghiradellie Double Chocolate Brownies
One pouch of Betty Crocker Chocolate Chip Cookie Mix
Chocolate Ganache for frosting

Directions:
Follow the directions on the box for making the brownies and pour into a greased 9x13 pan.
Next, mix the cookie dough as directed on the pouch and drop by rounded tablespoons into the brownie batter. I pressed the dough down lightly into the brownie batter.
Bake at 350* for 35-40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. When they're done, take them out and let them cool completely.
Top with Chocolate Ganache (recipe below)

Chocolate Ganache
12oz. semi-sweet chocolate morsels
3/4 cup heavy whipping cream
6 Tbsp butter

In a small saucepan, heat cream and butter until just before the boiling stage.
Pour over the chocolate morsels.
Stir until smooth.

Pour chocolate ganache on top and spread it out evenly. You will want to let the ganache set up before cutting.

Once the ganache has set, then cut the brownies and enjoy!

P.S. If you don't have time to make the ganache, you can frost with Betty Crocker Milk Chocolate Creamy Frosting

Chess Squares

Ingredients:
Yellow butter cake mix
1 stick butter, softened
4 eggs, divided
1 8-oz package cream cheese softened
1 box powdered sugar

Directions:
Mix cake mix, butter, and 1 egg. It will be thick! Put it in a greased 13x9 pan and push up on the sides.
Mix 3 eggs, cream cheese, and powdered sugar with a mixer. Pour on top of the crust.
Bake at 350* for 30 min.

BBQ Pizza

Ingredients:
Boboli Whole Wheat Crust
Rotisserie Chicken, shredded
BBQ Sauce
Red Onion, diced
Green Bell Pepper, diced
Shredded Mozzarella Cheese and Monterey Jack Cheese

Directions:
Sorry I don't have exact measurements... This recipe is just made up!

I toss shredded chicken in the BBQ sauce and then put on the pizza crust. I layer onion, pepper, and cheese. Then I drizzle a little BBQ sauce on top.

I bake according to the pizza crust package instructions.

Cranberry Salad

My grandmother makes this for Thanksgiving every year and it is yummy!

Ingredients:
1 can Eagle brand milk
8oz cool whip
20oz can crushed pineapple
16oz can cranberry sauce (I use whole berry)
1/4 cup lemon juice

Directions:
Mix all ingredients together and freeze. Remove from freeze 15 to 20 minutes before serving.

Twisted Tomato Soup

Ingredients:
1 (26oz) can tomato soup, plus one can of water
1/4 cup creamy peanut butter
1/2 cup shredded cheddar cheese

Directions:
In a 2qt saucepan add tomato soup and can of water. Stir until smooth. Heat to high simmer, add peanut butter and whisk to blend. Add cheddar cheese and serve.

Spinach Dip

Ingredients:
3 green onions
1 can chopped water chestnuts
1 cup mayo
16oz sour cream
10oz frozen spinach (thawed and drained)
Knorr vegetable soup mix

Directions:
Mix all ingredients together and chill for 2 hours before you serve.

No-Bones Chicken Wing Dip

Ingredients:
1 package (8oz) cream cheese, softened
2 cups (16oz) sour cream
1 cup blue cheese salad dressing
1/2 cup buffalo wing sauce
2.5 cups shredded cooked chicken
1 block (8oz) provolone cheese, shredded

Directions:
In a large mixing bowl, beat the cream cheese, sour cream, salad dressing and buffalo wing sauce until blended. Stir in chicken and provolone cheese.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350* for 25-30 minutes or until hot and bubbly. Serve warm with carrots, celery and crackers.

Hawaiian BBQ Chicken Cups

Ingredients:
1 2/3 cups cooked boneless, skinless chicken breast, chopped up small or shredded
1/2 cup chopped pineapple (if canned - drain the juice)
4 Tablespoons spicy BBQ sauce
1 Tablespoon chopped scallions
16 wonton wrappers
1 cup shredded cheddar cheese

Directions:
1. Pre-heat the oven to 375*. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a medium bowl, combine the chicken, pineapple, scallions and BBQ sauce. Stir to combine until fully coated.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Usin about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the cheddar cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Hot Chicken Salad Casserole

Ingredients:
2 cups diced cooked chicken
1 can cream of mushroom soup
2 Tbsp. minced onion
1 Tbsp. lemon juice
1/2 cup slivered almonds
3/4 cup mayo
1.5 cup crushed potato chips

Directions:
Mix all the ingredients, reserving half of the potato chips. Place in a well greased baking dish. Sprinkle remaining potato chips on top. Bake at 425* for 15-20 minutes until bubby.

If doubling the recipe - use 1 can cream of mushroom soup and 1 can cream of celery soup.

Chicken Pot Pie

Ingredients:
2 frozen pie crusts
1 bag frozen veggies
Frozen onions
Tablespoon oil
1 Can of Chicken
1 Can Cream of Chicken soup

Directions:
Cook bottom pie crust for 10 minutes on 350* (make sure you put a slit in it).
Put oil in a skillet along with 1 bag of frozen veggies and onions. Saute.
Then add a can of chicken, a can of cream of chicken soup, and a little water.
Pour in the bottom crust.  Put on the top crust with a slit in it.

Cook 350* for 30 minutes.

Sausage Balls

These are my favorite sausage balls!

Ingredients:
1 pound of raw sausage (sage is my favorite)
1 cup of flour
2 cups of rice krispies
10oz of sharp cheddar cheese

Directions:
Melt cheese on low in sauce pan. Mix rice krispies and flour in a large bowl. Add sausage and mix well with hands. Add melted cheese and mix well. Form into balls. Cook on 350* for 25-10 minutes. Drain excess grease from pan.

Taco Soup

There are tons of different taco soup recipes out there... but this is the one I tend to make most often.

Ingredients:
1 pound ground beef
1 large onion, chopped
1 package taco seasoning mix
1 package Hidden Valley Ranch Dressing mix
1 16oz can pinto beans
1 16oz can hot chili beans
1 16oz can whole kernel corn
1 16oz can stewed tomatoes
1 16oz can diced tomatoes and chilies (rotel)

Directions:
Brown the beef and the onion together. Drain the grease. Stir everything together in a large pot and heat through.

Apricot-Balsamic Chicken

Ingredients:
1 teaspoon vegetable oil
1/2 cup red onion, chopped
1.5 teaspoons fresh thyme, minced
1/2 teaspoon salt, divided
1 pound chicken breasts, skinless and boneless
1/3 cup apricot jam
2 Tablespoons balsamic vinegar
1/4 teaspoon black pepper, freshly ground

Directions:
1. Heat oil in large nonstick skillet over medium-high meat until hot. Add onion; sauté 5 minutes.
2. Sprinkle thyme and 1/4 teaspoon salt over chicken. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Reduce heat to medium. Add 1/4 teaspoon salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately.

Cheeseburger Pizza

Ingredients:
Boboli 12" Whole Wheat Thin Pizza Crust
3 Laughing Cow Light Queso Fresco & Chipotle Wedges
3oz cooked lean ground beef (I seasoned mine with McCormick Hamburger Seasoning)
2-3 Grape Tomatoes, Chopped
1 Scallion, finely chopped (green part only)
1 Tablespoon Ketchup
< 1 Tablespoon Mustard
3/4 cup reduced fat 2% shredded cheddar cheese

Directions:
1. Preheat the oven to 450*.
2. Spread Laughing Cow wedges evenly across the top surface of the pizza crust, leaving at least a 1/2 inch edge around the outside. Sprinkle the ground beef evenly over the top and repeat with scallions and tomato pieces. Squirt ketchup in a thin stream back and forth about 4 times over the width of the pizza. Repeat with mustard going the other direction, crisscrossing the ketchup. Finish the pizza by sprinkling the cheddar cheese over top.
3. Place pizza on a foil covered baking sheet, a pizza stone (my preference), or straight onto the oven rack and bake for 8-10 minutes.

Taco Salad

This is my favorite way to make taco salad. It is low carb, easy, and yummy!

Ingredients:
1 pound lean ground beef
1 package taco seasoning
1 can black beans
Romaine lettuce
Light Ranch dressing

Toppings:
Pico or salsa
Shredded cheese
Light Sour Cream
Maybe even a little guacamole if you like it!

Directions:
Brown ground beef, drain grease, and mix in taco seasoning and black beans. Warm on the stove just enough to get the beans a little warm. Take the lettuce as your base and put a little ranch on it. Top with meat mixture and then add any of the toppings you would like!

Symphony Brownies

Ingredients:
1 box Betty Crocker brownie mix - 9x13 size with the Hershey Syrup Pouch
3 big (7oz) Hershey Symphony bars with toffee and almond bits

Directions:
Mix brownies according to directions on box, except increase to 3 eggs. Spread 1/2 batter into greased 9x13 pan. Lay the 3 Symphony bars on top of the brownie mix. Pour other 1.2 batter over Symphony bars. Bake at 350* for 25-30 minutes.

4 Layer Delight

Ingredients:
1 cup flour
1 cup butter
1 cup pecans, chopped
1 Large cool whip tub
1 - 8oz package cream cheese
1 cup confectioners sugar
1 large package instant pudding (I used chocolate)
3 cups milk

Directions:
Layer one - Mix flour, melted butter, and chopped pecans. Put in 13x9 pan, pat out on bottom, and brown in the oven. Let it cool.

Layer two - Mix 1 cup cool whip, 1 cup conf. sugar, and cream cheese. Spread on top of crust.

Layer three - Mix pudding and milk., Pour on top of cheese mixture.

Layer four - Top with cool whip.

Keep in the refrigerator. 

Chocolate Molten Cakes

Ingredients:
20 Dove Dark Chocolate miniatures, unwrapped
6 tablespoons butter
1/2 cup sugar
2 eggs
1/2 cup flour

Directions:
Preheat oven to 400*. Spray 4 (4-oz) ramekins with nonstick cooking spray. Melt chocolate, butter, and sugar in top of double boiler over simmering water, just until melted. Add eggs. Whisk until well combined. Add flour and mix well. Distribute batter evenly among ramekins. Place ramekins on baking sheet. Bake for approx. 10 min. Sides should be set, but centers soft. Invert onto serving places. Serve with ice cream or whipped cream if desired.

Veggie Soup

Ingredients:
Enormous can of crushed tomatoes
Can of rotel
Can of corn
Can of peas and carrots
Can of carrots
Can of green beans
Can of diced potatoes
Can of Veg-all
Ground beef cooked with onions
salt and pepper

Directions:
Put all cans with juice in crock pot (or stock pot) and cook til warm!

Cheeseburger Soup

This is the best soup I have ever eaten!

Ingredients:

• ½ pound ground beef (use 1 pound)
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all purpose flour
• 2 cups of Velveeta processed cheese cubed (I used 16 ounce)
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

Directions:

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Spicy Black Bean Soup

Ingredients:
1 medium uncooked onion, finely chopped
4 cloves of garlic, minced
3 - 15oz cans black beans, undrained, divided
1/2 teaspoon red pepper flakes
1 teaspoon ground cumin
14.5oz can of chicken broth
10oz can diced tomatoes with green chilies (rotel)
11oz can yellow whole kernel corn, drained

Directions:

• Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
  
  
• Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
  
  
• Place second can of beans and broth in blender and puree until smooth; add to stockpot.
  
  
• Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes.

This soup is very spicy!

Dessert Croissant Variations

These are really fun! All you do is take croissant rolls (8 pk can) and unroll them into triangles. Fill with whatever you want!

Ideas:
Mini Marshmallows and Chocolate Chips (s'mores flavor)
Creamy Peanut Butter and Chocolate Chips
Reese's Cups

Roll them up and bake according to the package.

You can sprinkle with powdered sugar when they come out of the oven!

Pepperoni Roll Ups

Ingredients:

Crescent Rolls

Pepperoni
String Cheese
Ranch/Marinara Sauce

Directions:
Separate the crescent rolls into triangles. Place 4-5 pepperonis on each triangle and top with half a string cheese. Roll up and bring up sides to seal. Bake according to directions on crescent roll package. I always serve these with a side of ranch, marinara, or pizza sauce!

Kings Hawaiian Baked Ham and Swiss Sandwiches

Ingredients:
1 12 pack of King’s Hawaiian Original Rolls
1 lb. deli ham, shaved
1 lb. Swiss cheese, thinly sliced
1 1/2 sticks butter
3 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
3 teaspoons of poppy seeds
1 onion, chopped

Directions:
1. Heat oven to 350. Melt butter and mix in mustard, Worcestershire sauce, onion and poppy seed. Simmer for several minutes.
2. Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves in tact).
3. In a greased 9×13 pan, place bottom half of rolls and spread 1/3 of the onion mixture over the bottom of the rolls followed by the ham and cheese.
4. Replace the tops of the rolls and spread the remaining onion mixture over top.
5. Cover and bake for 15-20 minutes and, once finished, separate for serving.

Olive Cheese Bread

Ingredients:

• 1 loaf French Bread
• 6 ounces, weight Pimiento-stuffed Green Olives
• 6 ounces, weight Black Olives
• 2 stalks Green Onions (scallions)
• 1 stick Butter, Room Temperature
• 1/2 cup Mayonnaise
• 3/4 pounds Monterey Jack Cheese, Grated

Directions:

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Spinach and Sausage Pizza

Ingredients:

Pizza crust (any kind you like - I used Boboli wheat)

1 jar pizza sauce

3 cloves garlic, chopped

1 cup Mozzarella cheese, shredded

1 cup Italian blend cheese, shredded

2 cups spinach leaves (we buy the bagged spinach over by the bagged salads)

1 cup pepperoni (I used turkey pepperoni)

1 cup basil leaves, torn into big pieces (I actually have used dried basil and just sprinkled it on and it was great too)

1 pound sausage, cut into rounds and already cooked (see below!)

Directions:

Preheat oven to 450 degrees.

Put your crust on a pizza stone. Top pizza with ingredients in order given above.  Cook on bottom rack of your oven for about 15 minutes or until bubbly and golden.

 

Slice and serve!

Ok...about the sausage... I slice my sausage into rounds and cook them in a skillet with a splash of Extra Virgin Olive Oil for about 10 minutes before putting them on my pizza.  This gets the sausage nice and brown and cooked through. 

 

Breakfast Sausage Cups

Shopping List

1 pound of breakfast sausage (use whichever kind you like the most)

1 (1 oz) package of dry Ranch seasoning (on the salad dressing aisle)

16 oz of sour cream

1 cup of cheddar cheese, shredded

5 dozen (or so) frozen Phyllo (or fillo) Shells (see pic below)

Directions:

Preheat your oven to 350 degrees.

Over medium-high heat in a skillet, brown your sausage.  Once the sausage is brown, drain and return back to stove top.

Stir in your seasoning mix, sour cream and cheese and then remove from heat.

Place your phyllo shells on an ungreased baking sheet (it might take two baking sheets to fit all of them on there).  Place a tablespoon of your ground beef mixture in each shell.

At this point, you can place your uncooked sausage cups in the fridge and then bake them off the next day or you can bake them right away.  Either way, you will bake them for 14 to 16 minutes or until slightly browned and bubbly.

Enchilada Soup

Ingredients:

1 pound ground beef (or whatever ground protein you prefer)

1 onion, chopped

2 (15 oz) cans tomato sauce

2 (10 oz) cans enchilada sauce

1 (16 oz) can chili beans

1 cup frozen corn

1 (14 oz) can Rotel tomatoes

1 tablespoon cumin

2 cups shredded Monterey Jack cheese plus extra for topping

Chips, green onions, sour cream...you know, that stuff for topping

Directions:

In a large stock pot, cook ground beef in a little EVOO over medium-high heat.  Add in chopped onion and saute.

 

Add tomato sauce, enchilada sauce, beans, corn, tomatoes, cumin and S&P.  Bring to a boil over medium-high heat; reduce heat and simmer about 20 minutes.  Add in cheese and stir until creamy and melted.  Garnish and enjoy.

Peanut Butter Cup S'mores

I have made these twice in the past 3 weeks... My husband says they are the best thing I have ever made... ever!

 

Ingredients:

1 box of yellow cake mix
1/2 cup vegetable oil
2 eggs

12 full-size Reese's Peanut Butter Cups (not the mini ones)
1 (13 oz) jar of Marshmallow Creme (you won't use all of it but the 7 oz jar is too small)

Directions:

Preheat oven to 350 degrees.

Grease one 8x8 inch pan (for a 13x9 pan, double the recipe).

 

In a mixing bowl, combine cake mix, veggie oil, and eggs with an electric mixer.  Spread 2/3 of the mixture across the bottom of your pan.

Unwrap each peanut butter cup and place them across the bottom of your pan on top of your cake mixture.

Spread your marshmallow creme across the top of the peanut butter cups in your pan covering the whole thing (I used almost all of the 13 oz but not quite all of it...just spread it out until the pan has a nice marshmallow creme layer).

Take the remaining 1/3 of your cake batter and dot it across the top.  It won't spread evenly across the top, so don't worry!  Just drop it around and when it bakes, it will spread out.

Bake about 30 minutes or until the bars are brown around the edges.  (The marshmallow creme will bake up big and fluffy but after the bars set out a while, it will reduce down.  Don't panic!  It's ok if the cream is fluffy!)

 Let the bars cool on the counter at least 2 hours before cutting into them and serving.

Andes Mint Cookies

Ingredients:
1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints

Directions:
Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.

Pesto Chicken

Ingredients:
4 boneless, skinless chicken breasts
salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto
2 oz. (1/2 cup) grated low-fat mozzarella cheese

Directions:

Preheat oven to 375*. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. (I cut the larger ones into 3 strips and the smaller ones into 2 strips.)

Spray a 9" x 13" baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.

Cover the baking dish with aluminum foil and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through. (Don't cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.)

When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted.

White Chicken Chili

Ingredients:

1 Rotisserie Chicken, skin removed and shredded

3 cans of Northern beans or white beans

3 packets of McCormick White Chicken Chili mix

3 cans water

1 small can chopped green chile peppers

1 TBS of minced garlic

dash of chili powder and pepper if desired

Directions:

Combine all in large soup pot and heat on medium until bubbling.

Top with cheese and sour cream!

Poppyseed Chicken Casserole

Cook 4 chicken breasts, shred and mix with 8 oz sour cream, 1 can cream of chicken soup, and 1 can cream of celery soup. Pour into greased 9x13 dish. Crush one sleeve of crackers, mix with 1/2 stick melted butter, and cover the top of the casserole. Sprinkle poppyseeds on top. Bake at 350* for 30 minutes until hot and bubbly.

Curried Chicken Salad

This is probably my favorite meal of all time! It is perfect for a picnic, baby or wedding shower, light lunch, dinner... I could eat this frequently!

Mix together:
4 chicken breasts - cooked and shredded
1 can water chestnuts - drained and sliced
1/2 pound seedless grapes - sliced
1/2 cup slivered almonds

Mix together:
3/4 cup mayo
2 tsp curry powder
2 tsp soy sauce
2 tsp lemon juice
1 - 11oz can mandarin oranges - drained and sliced

Mix everything together. Serve with Hawaiian bread or Ritz crackers. The longer this is in the fridge, the better the flavor is!

Mexican Pizza

Ingredients:
1 can Pillsbury Pizza dough
1 can refried beans
1/2 cup mild salsa
1/2 pound ground beef
1 cup Mexican shredded cheese
1 package taco seasoning

Directions:
Roll out dough onto cookie sheet or pizza pan. Spread refried beans over the dough. Spread salsa on top of the beans. Then the ground beef. And top with the shredded cheese.
Bake at 350* until the crust is golden brown and cheese is melted.

Potato Sausage Casserole

Ingredients:
1 to 2 cans sliced potatoes
1 can cream of mushroom soup
1/2 cup hot water
1 pound sausage
1 cup shredded cheddar cheese
A few slices of bread, torn into pieces

Directions:
Brown sausage.
Layer: potatoes, sausage, and cheese in an 8x11 (or 9x9) baking dish
Mix hot water with soup and pour over layers.
Cover with more shredded cheese and bread crumbs.
Bake at 350* for 45 minutes.

This is super easy!

Lasagna Cups

We had these for dinner tonight! They are super yummy! I paired them with a simple salad and breadsticks!

Ingredients:
Favorite Pasta Sauce
1 pound hamburger meat
12 wonton wrappers
shredded mozzarella cheese
grated parmesan cheese
ricotta cheese
1 teaspoon Italian seasoning

Directions:
Preheat oven to 375*
Cook hamburger meat, season with Italian seasoning, drain grease.
Spray muffin tins with non stick cooking spray. Line each muffin mold with a wonton wrapper.
Sprinkle parmesan cheese, mozzarella cheese, and ricotta cheese into each mold.
Top with a little meat and a spoonful of sauce.
Sprinkle a little parmesan and mozzarella cheese on top.
Bake for 20 minutes!

Corn Pudding

Ingredients:
8 oz cream style corn
8 oz whole kernel corn, undrained
8 oz sour cream
1 package Jiffy corn muffin mix
1 stick butter, melted
2 eggs, slightly beaten

Directions:
Mix together and pour into 9x13 dish. Bake at 350* for 30-40 minutes or until browned.

Hashbrown Casserole

Ingredients:
2 lb. frozen hashbrowns, thawed
2 cans cream of chicken soup
8 oz. sour cream
2 cups shredded cheese
1 stick butter, melted

Directions:
Mix all together, pour into greased 13x9 pan and bake at 350* for 45 minutes.

Green Bean Bundles

Ingredients:
2 cans whole green beans
1 stick butter, melted
1 cup brown sugar
garlic salt, salt, and pepper to taste
bacon strips, cut in half

Directions:
Wrap a few beans with a half strip of bacon. Lay in 9-in pan side by side. Mix all other ingredients and pour over the bundles. Bake at 350* for 25-30 minutes or until bacon is brown.

Pineapple Casserole #1

I have two favorite pineapple casseroles! Both are completely different. This is the first one...

Ingredients:
1 large can (20oz) crushed pineapple, undrained
1.5 cups sugar
1 stick butter, melted
1 egg
5 to 6 pieces white bread, torn into pieces

Directions:
Mix all together, pour into casserole dish (1.5 quart size) and bake at 350* until browned and bubbly.

Corn and Green Bean Casserole

Ingredients:
1 can French style Green Beans - drained
1 can shoepeg corn - drained
1 can cream of celery soup
1/2 cup slivered almonds
1/2 cup grated cheese
1/2 cup chopped onion
1/2 cup sour cream
pinch salt

Directions:
Mix together. Top with buttered cracker crumbs and sprinkle with parmesan.
Bake 350* for 45 minutes.

Welcome!

I love blogging! And I love food :) So... a food blog seemed like a perfect idea! All of these recipes that I will put on here are ones that I have personally made and love! Not all recipes that I try turn out great... but these are guaranteed winners! Hope you enjoy and happy cooking!

Have a blessed day!
~kar