Ham and Cheese Hashbrown Casserole

 

Ingredients:

1 bag (30 oz) frozen hash browns, thawed
2 c. cooked ham, diced
2 c. cheddar cheese, shredded
½ c. mozzarella cheese, shredded
1 small onion, finely chopped
¼ c. butter, melted
1 can (10.5 oz) cream of chicken soup
½ c. sour cream
1 t. garlic powder
½ t. onion powder
Salt and pepper to taste
½ c. crushed cornflakes or breadcrumbs (optional for topping)

Directions:

1. Preheat oven to 350°F (175°C) 
2. Grease a 9x13-inch baking dish.
3. In a large bowl, combine the thawed hash browns, diced ham, cheddar cheese, mozzarella cheese, chopped onion, melted butter, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. 
4. Stir until everything is evenly mixed.
5. Transfer the mixture into the prepared baking dish, spreading it out evenly.
6. If desired, sprinkle crushed cornflakes or breadcrumbs evenly on top of the casserole for a crispy finish.
7. Cover with foil and bake for 30 minutes. 
8. Remove the foil and bake for an additional 10-15 minutes, or until the casserole is bubbly and the top is golden brown.
9. Let it rest for 5 minutes before serving.

Sugar Cookie Cheesecake Bars

Ingredients:

16.5 ounce tube of sugar cookie dough, or homemade

1 egg

1 T. vanilla extract

8 oz. cream cheese, at room temperature

Directions:

1. Preheat oven to 350° F
2. Prepare baking dish with non-stick spray
3. In a mixing bowl, combine the cream cheese, vanilla extract, and egg mixing on slow speed. 
4. Press half of the sugar cookie dough to the bottom of the baking dish for the crust.
5. Pour the cream cheesecake mixture over the sugar cookie crust
6. Using the remaining sugar cookie dough, create flattened chunks of dough and place them evenly over the top of the cheesecake mixture.
7. Bake for 30 minutes or just until the sugar cookie shows a golden color.
8. Let cool for at least an hour. 
9. Cut into squares once cooled and serve!
10. Refrigerate any leftovers.

Crockpot Taco Hashbrown Casserole

 

Ingredients:

1 lb. ground beef

1 small onion, diced

2 cloves garlic, minced

1 oz. packet taco seasoning (or 2 T.)

10.5 oz cheddar cheese soup

30 oz. frozen shredded hashbrowns

2 c. shredded taco style cheese divided

1 can Rotel, (well-drained), optional

Directions:

1. Brown your ground beef with the onions and garlic, drain
2. In a large bowl, mix all ingredients together, except for 1 cup of shredded cheese and pour into lightly greased 6-quart crockpot
3. Top all the ingredients with remaining cheese
4. Cover and cook on low for 4-5 hours or high for 2-2½ hours

Oatmeal Raisin Cookies

Instructions:

1 c. unsalted butter, softened to room temperature

1 c. packed light or dark brown sugar

¼ c. granulated sugar

2 large eggs

2 t. pure vanilla extract

1 T. unsulphured or dark molasses (do not use blackstrap)

1⅔ c. all-purpose flour

1 t. baking soda

1½ t. ground cinnamon

½ t. salt

3 c. old-fashioned whole rolled oats

1 c. raisins

½ c. chopped toasted walnuts, optional

Directions:

1. Cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. 
2. Add the eggs and mix on high until combined, about 1 minute. 
3. Scrape down the sides and bottom of the bowl as needed. 
4. Add the vanilla and molasses and mix on high until combined. Set aside.
5. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. 
6. Add to the wet ingredients and mix on low until combined. 
7. Beat in the oats, raisins, and walnuts (if using) on low speed. 
8. Chill the dough for 30-60 minutes in the refrigerator. If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
9. Preheat oven to 350°F (177°C). 
10. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
11. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. 
12. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. 
13. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.