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.

Apple Pie Spice

Instructions:

4 T. ground cinnamon

1½ t. ground nutmeg

½ t. ground allspice

1 t. ground ginger

1½ t. ground cardamom

Directions:

1. Combine spices in a small bowl, mix well to combine. 
2. Store in a small jar or spice container.

Ham and Cheese Pasta Bake

 

Ingredients:

12 oz. fusilli pasta

Salt for pasta water

4 T. butter

2 cloves garlic, minced

4 T. flour

2½ c. milk

½ c. heavy whipping cream

1 c. water

¼ t. ground nutmeg

1 t. ground black pepper

1 t. Italian seasoning or a mix of dried oregano, thyme, and basil

½ t. salt

1 c. shredded or grated Parmesan cheese

1 c. shredded mozzarella cheese

10 oz ham, diced (about 2 cups)

¼ c. chopped fresh parsley

¼ c. chopped fresh green onion greens or chives

Directions:

1. Put a big pot of salted water onto boil on high heat for the pasta (4 quarts, 2 tablespoons salt). While the pasta water is heating, prep the other ingredients.
2. Once the water has reached a rolling boil, add the pasta and stir so it doesn’t stick to the bottom of the pan. 
3. Let the water return to a rolling boil and cook, uncovered, for 9 to 10 minutes.
4. Melt the butter in a large (3 to 4 quart), thick-bottomed pot on medium heat. 
5. Add the minced garlic. Let the garlic sizzle for a few seconds. 
6. Add the flour and whisk so that any lumps are dissolved. 
7. Let the roux (flour and butter) bubble and cook for a minute or two.
8. Slowly add the milk and cream, a quarter cup at a time, whisking until incorporated after each addition. 
9. Increase the heat to medium high. 
10. Add ¼ teaspoon of ground nutmeg and ½ teaspoon of ground black pepper. Add ½ teaspoon of Italian seasoning.
11. Add half of the shredded Mozzarella and Parmesan cheeses, whisking until melted and incorporated into the sauce.
12. Add ½ teaspoon of salt.
13. Stir in 1 cup of water (can use pasta cooking water if you want).
14. Preheat the oven to 400°F.
15. Drain the cooked pasta and add it to the sauce. Add the ham. Add the chopped parsley and onion greens or chives. Gently stir to combine. Taste, and add more nutmeg, salt, pepper, or Italian seasoning to taste.
16. Transfer the pasta mixture to an oven-proof casserole dish. 
17. Sprinkle the top with the remaining cheese. 
18. Bake uncovered in the oven at 400°F for 10 to 15 minutes until the cheese is bubbly and lightly browned on top.

Breakfast Wraps

 

Ingredients:

4 eggs
6 oz. breakfast sausage
1 c. hashbrowns
½ c. cheddar cheese, shredded
2 9-inch flour tortillas.

Directions:

1. Scramble eggs and cook until fully set.
2. Brown sausage and crumble while cooking.
3. Brown hashbrowns in pan with the sausage.
4. Divide the eggs, sausage and hashbrowns between the tortillas.
5. Sprinkle with cheese and roll up wraps.

Pumpkin Pie

Ingredients:

1 (9-inch) unbaked deep-dish pie crust

¾ c. white sugar 

1 t. ground cinnamon 

½ t. salt

½ t. ground ginger

¼ t. ground cloves

2 large eggs

1 (15-oz.) can Libby's 100% Pure Pumpkin

1 (12-oz.) can Nestle Carnation Evaporated Milk

Directions:

1. Preheat the oven to 425° F (220° C).
2. Combine sugar, cinnamon, salt, ginger, and cloves in small bowl.
3. Beat eggs lightly in large bowl.
4. Stir in pumpkin and sugar-spice mixture.
5. Gradually stir in evaporated milk. 
6. Pour into pie shell.
7. Bake in the preheated oven for 15 minutes. 
8. Reduce temperature to 350° F (175° C) and continue to bake until a knife inserted near the center comes out clean, 40 to 50 more minutes. 
9. Remove from the oven and set on a wire rack to cool to room temperature.
10. Serve cooled pie immediately or refrigerate until ready to serve. (Do not freeze as this will cause the crust to separate from the filling.)

Egg Roll in a Bowl

 

Ingredients:

1 lb. ground sausage, chicken, turkey or beef
7 c. of Coleslaw mix
2 T. low sodium soy sauce
1 T. ginger
1 t. garlic powder
½ c. green onions

Directions:

1. Cook meat, stirring and crumbling until cooked through. 
2. Stir in Coleslaw mix, garlic, ginger, soy sauce, and stir. 
3. Top with green onions and drizzle with more soy sauce or sweet and sour sauce.

Chocolate Cream Pie Filling

This pie filling works very well with the Pecan Pie Crust (pictured above).

Ingredients:

Chocolate Filling

¾ c. granulated sugar

½ t. salt

¼ c. cornstarch

2 c. whole milk

1 c. heavy cream

4 large egg yolks

2 T. unsalted butter

2 (4-ounce) packets semi-sweet baking bars 

2 t. vanilla extract

Topping

1 c. heavy cream

4 T. powdered sugar

½ t. vanilla extract

Chocolate bar, optional

Directions: 

1. Chop the chocolate bars and set aside. 
2. Off heat, combine sugar, salt, and cornstarch in a pot and whisk together. 
3. Add egg yolks, then slowly whisk in milk and cream until smooth. 
4. Place pot on medium-low heat, whisking occasionally and scraping the sides and bottom with a spatula to prevent sticking. 
5. Heat gradually.
6. When mixture starts to thicken, whisk constantly. 
7. Once large bubbles form, reduce heat slightly and whisk for 1 minute until it thickens into pudding. 
8. Remove from heat, whisk for another minute, then add butter and whisk until melted. 
9. Add chocolate and whisk until smooth, then stir in vanilla.
10. Scrape filling into cooled prepared crust and smooth top with a spatula. 
11. Cover with plastic wrap to prevent skin formation. 
12. Refrigerate for at least 8 hours or until set.
13. For the topping, pour heavy cream, powdered sugar, and vanilla into a mixing bowl. Start with 2 tablespoons powdered sugar and increase to sweetness preference. 
14. Use a hand mixer to mix on low speed, then increase to high until medium-to-stiff peaks form, which should take about 2–4 minutes. 
15. Be careful not to overbeat. 
16. Spread the whipped cream over the pie and garnish with chocolate shavings using a vegetable peeler. 
17. For clean slices, warm a sharp knife under hot water, dry it, and slice the pie. Repeat for each cut.

Chicken Wraps

Ingredients:

2 c. cooked chicken, shredded

2 c. chopped Romain lettuce

2 Roma tomatoes, diced

½ small red onion, diced fine

1 c. Colby jack cheese, finely shredded

½ c. Zesty Wrap Sauce

4 9-inch flour tortillas

Directions:

1. Heat a grill pan to medium-low heat.
2. Divide the chicken, lettuce, tomatoes, onion, and cheese evenly among the tortillas.
3. Top each one with Zesty Wrap Sauce. 
4. Fold in the ends about two inches, and then roll up the wraps.
5. Lightly grease the grill, and add the wraps. Cook for 2 minutes on each side.

Zesty Wrap Sauce

Ingredients:

½ c. mayonnaise

¼ c. honey

2 T. yellow mustard

2 T. ketchup

1 T. lemon juice

1 t. brown sugar

1 t. apple cider vinegar

Directions:

1. Combine all the ingredients in a small bowl and whisk to combine.
2. Store in the refrigerator in an airtight container for up to 4 weeks.