GLORIFIED HASH BROWNS
2 cans (10-3⁄4 ounces each) condensed cream of celery soup, undiluted
2 cartons (8 ounces each) spreadable chive and onion cream cheese
1 package (2 pounds) frozen cubed hash brown potatoes
1 cup shredded cheddar cheese
In a large microwave-safe bowl, combine the soup and cream cheese. Cover and cook on high for 3-4 minutes or until cream cheese is melted, stirring occasionally. Add the potatoes and stir until coated.
Spoon into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until the potatoes are tender. Sprinkle with cheddar cheese. Bake 3-5 minutes longer or until cheese is melted.
Freeze option: Sprinkle cheddar cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
3⁄4 cup butter, softened
1-1⁄4 cups sugar
3 large eggs
1 can (20 ounces) crushed pineapple, well drained
1-1⁄2 teaspoons lemon juice
4 cups firmly packed cubed white bread (crusts removed)
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pineapple and lemon juice. Gently fold in bread cubes.
Spoon into a greased 2-qt. baking dish. Bake, uncovered, 40 to 45 minutes or until top is lightly golden. Serve warm.
BROCCOLI SLAW WITH LEMON
1⁄2 cup sour cream
3 tablespoons lemon juice
2 tablespoons mayonnaise
1 tablespoon white wine vinegar
2 teaspoons grated lemon zest
1 teaspoon Dijon mustard
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 package (12 ounces) broccoli coleslaw mix
2 large red apples, juliennned
In a large bowl, mix the first 8 ingredients. Add coleslaw mix and apples; toss to coat. Refrigerate, covered, until serving.
CRUNCHY RAMEN SALAD
1 tablespoon plus 1⁄2 cup olive oil, divided
1⁄2 cup slivered almonds
1⁄2 cup sunflower kernels
2 packages (14 ounces each) coleslaw mix
12 green onions, chopped (about 1-1⁄2 cups)
1 medium sweet red pepper, chopped
1⁄3 cup cider vinegar
1⁄4 cup sugar
1⁄8 teaspoon pepper
2 packages (3 ounces each) chicken ramen noodles
In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool.
In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.
PATCHWORK QUILT CAKE
2⁄3 cup butter, softened
1-3⁄4 cups sugar
1 tablespoon vanilla extract
2 large eggs
2-1⁄2 cups all-purpose flour
2-1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1-1⁄4 cups 2% milk
1 cup butter, softened
3 cups confectioners' sugar
4 teaspoons vanilla extract
3 to 4 tablespoons heavy whipping cream
Assorted fresh berries
Preheat oven to 350°. Grease a 13x9-in. baking dish.
Cream butter and sugar until light and fluffy. Add vanilla and eggs, one at at time, beating well. In another bowl, whisk together flour, baking powder and salt; beat into creamed mixture alternately with milk. Transfer to prepared dish.
Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Place on a wire rack; cool completely.
For frosting, beat butter until creamy; gradually beat in confectioners' sugar until smooth and light in color, about 3 minutes. Beat in vanilla and 3 tablespoons cream until light and fluffy, about 2 minutes; thin with additional cream if desired. Spread over cake. Before serving, top with berries in a patchwork quilt pattern.
JALAPENO POPPER CORN SALAD
1 medium onion, quartered
2 jalapeno peppers
1 cup sour cream
1 cup mayonnaise
2 ounces cream cheese, softened
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
4 cups fresh corn (about 8 ears), cooked and cooled
1 cup shredded sharp cheddar cheese
1 cup shredded pepper jack cheese
1⁄2 cup crumbled cooked bacon, divided
Grill onion and jalapenos, covered, over medium-high heat or broil 4 in. from heat 3-5 minutes on each side or until lightly charred. Cool completely; chop into 1⁄2-inch pieces.
Combine the next nine ingredients. Stir in corn, cheeses, half the bacon, and the grilled vegetables. Top with remaining bacon to serve.
1 cup ketchup
2⁄3 cup Dr Pepper
2 tablespoons brown sugar
2 tablespoons bourbon
4 teaspoons barbecue seasoning
1 tablespoon Worcestershire sauce
2 teaspoons dried minced onion
1⁄8 teaspoon salt
1⁄4 teaspoon celery salt, optional
12 chicken drumsticks
In a small saucepan, combine the first 8 ingredients; if desired, stir in celery salt. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until slightly thickened, stirring frequently.
On an oiled grill, cook chicken, covered, over medium-low heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, brushing occasionally with sauce mixture.
4 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
1-1⁄2 teaspoons salt
1 teaspoon baking soda
4 large eggs
1-1⁄2 cups canola oil
1 teaspoon each coconut, rum and vanilla extracts
3 cups shredded zucchini
1 cup canned crushed pineapple, drained
1⁄2 cup chopped walnuts or chopped pecans
Line the bottoms of three greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set aside.
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple and walnuts.
Transfer to prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.
(606) 326-26616 |