Easy Chicken Cordon Bleu

Source:  melskitchencafe.com
Yield: Serves 6

Note: fresh bread crumbs here make all the difference. I save the heels of my bread stashed in the freezer for just a recipe like this when I need to grind up fresh bread crumbs quickly in my blender or food processor. Also, try to find really thick chicken breasts – it makes it easier to cut them in half lengthwise and still have a good-sized portion.

Ingredients

For the Cordon Bleu:
• 3 large chicken boneless, skinless chicken breasts, cut in half length-wise (to form two thinner chicken breast cutlets)
• 12 slices deli ham
• 1 cup bread crumbs
• 2 tablespoons butter, melted
• 1/3 to 1/2 pound thinly sliced swiss cheese
 
For the Parmesan-Dijon Cream Sauce:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
• 1/2 teaspoon salt
• 1 tablespoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup finely grated Parmesan cheese

       OR

       1 can cream of chicken soup

       1/2 c. sour cream

 

Directions

1. Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.
2. Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese, shingling across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the chicken.
3. Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
4. While the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly, while cooking the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking.
5. Serve each chicken cordon bleu portion with warm sauce.

Notes

Make Ahead Instructions: Assemble the chicken, ham and cheese according to the recipe. Store the prepared bread crumb/butter mixture in a resealable plastic bag or other container. Cover the casserole with plastic wrap and store it and the bread crumb mixture in the refrigerator for 8-12 hours. When ready to bake, sprinkle the bread crumbs over the top and bake according to the recipe, adding anywhere from 5-15 extra minutes since it was refrigerated prior to baking. Make the sauce while the casserole bakes or make it ahead of time, let it cool, and store it covered in the refrigerator for 1-2 days, reheating over low heat and whisking to recombine before serving.

 

*I'm usually too lazy to make this sauce, so I just do this:  

To Make Cordon Bleu Sauce: In a small saucepan mix together the soup and sour cream. Heat over low heat, stirring occasionally, and serve hot over chicken. Makes about 2 cups; 8 servings of 1/4 cup each.

 

Pumpkin Chocolate Chip Cookies

Source:  Angey L.

Spice cake mix
1 large can pumpkin
1 bag chocolate chips

Mix cake mix and pumpkin until incorporated.  Stir in chocolate chips.  Bake at 350 degrees for 10 minutes.

Chicken Parmesan with Rotini

Source:  Kraft magazine

3 c. rotini pasta
10 Ritz crackers, crushed
3 T. parmesan cheese
1 t. oregano
1 egg white
4 chicken breasts
2 c. spaghetti sauce, divided
1 c. mozzarella cheese

Cook pasta in large saucepan.  Combine cracker crumbs, parmesan cheese, and oregano in pie plate.  Lightly beat egg white in separate pie plate. Dip chicken in egg white, then roll in crumb mixture until evenly coated.  Set aside.
In skillet, add chicken, cook 5 minutes on each side, until cooked through.  Spoon 1 cup of the spaghetti sauce over chicken, top with mozzarella cheese.  Cover skillet with lid.  Reduce heat to low;  simmer 3 minutes or until sauce is hot and cheese is melted.
Drain pasta, return to pan.  Add remaining 1 cup spaghetti sauce, toss to coat.  Cook on medium heat 2 minutes until heated through, stirring occasionally.  Spoon onto serving plates; top with the chicken.

Creamy Chicken and Wild Rice Soup

Source:  Becca W.

4 c. chicken broth
2 c. water
2 c. chicken, cooked and shredded
1 4.5 oz. package of quick cooking, long grain wild rice with seasoning package
1/2 t. salt
1/2 t. pepper
3/4 c. flour
1/2 c. butter
2 c. heavy cream

In large pot combine water, broth and chicken.  Bring to a boil.  Stir in rice - not seasoning packet.  Cover and remove from heat for 5 minutes.  In small bowl combine salt, pepper, and flour.  In sauce pan melt butter, stir in seasoning packet.  Mix until bubbly.  Reduce heat to low.  Add 1 T. at a time of flour mixture to butter. Will be really thick.  Cook for a few minutes, whisk in cream until smooth.  Cook until thick - 5 minutes.  Pour cream mixture into chicken pot.  Cook until heated through and thick. 

Chicken Noodle Soup

Source:  Andrea M.

2 chicken bullion cubes
2 c. chopped carrots
2 c. chopped celery
3/4 c. chopped onion
1/2 c. sour cream
4 c. chicken stock
4 chicken breasts
2 cans cream of chicken soup
Egg noodles

Cook and cube chicken.  Heat stock, bullion, carrots, celery, and onion.  Simmer until tender.  Add soup and sour cream.  Add chicken and noodles.  Add water as needed.  Salt and pepper to taste.

*I sub chicken stock and bullion, for 4 c. water and 2 T. bullion (or 6 bullion cubes).
*To speed up cooking time at dinner time, I will chop all veggies and keep refrigerated until ready to use.
* Great, easy meal to take to people. Throw some rolls with it and call it good!

White Bread

Source:  mom

4 c. milk
4 c. water
4 T. yeast
4 T. sugar
2 T. salt
2/3 c. oil
18 c. flour

Scald milk (heat 1 minute per cup).  Add water (lukewarm).  Liquids need to be quite warm, but not hot.  Add yeast and sugar.  Mix.  Add salt, oil, and flour.  Mix 5-10 minutes.  Let rise.  Shape into 6 loaves.  Put in pans let rise 30 minutes.  Bake 30 minutes at 350 degrees.  Take out of pans to cool.
Makes 6 loaves.

*to make cinnamon bread, roll out one loaf into a rectangle.   Spread 1 T. butter onto dough. Sprinkle  1/8 c. sugar combined with 1 t. cinnamon.   Roll rectangle up and place in loaf pan.

Breadsticks

Source:  Katie M.

1 T. yeast
1 1/2 c. warm water
2 T. sugar
1/2 t. salt
3 c. flour
1/2 c. butter
Parmesan cheese

Dissolve yeast in water.  Mix all ingredients, except butter,  for 3 minutes.  Rest for 10 minutes.  Pour half of the butter in cookie sheet.  Roll dough out to fit inside in cookie sheet.  Put dough in cookie sheet.  Pour rest of butter on top.  Sprinkle parmesan cheese on top.  Let rise 10 minutes.  Bake at 375 degrees for 20 minutes.  After cooled, invert dough on to cutting board, and cut in to breadsticks.

Waffle Cookies

Source:  mom

4 eggs
1 1/2 c. sugar
1 t. vanilla
1/2 cocoa
1 c. butter, melted
1/2 t. salt
2 c. flour

Mix ingredients together in mixer.  Drop by spoonfuls on heated, greased waffle iron. Bake one minute.  Makes 2 dozen.

Icing:
5 T. butter
3 T. cocoa
1/2 c. sugar
1/4 c. milk
2 c. powdered sugar

Boil all ingredients, except powdered sugar, until dissolved.  Add powdered sugar.  Beat well.

*This recipe is such a childhood memory for me.  But, alas, now it is a source of guilt! I've never had a waffle iron, that isn't a Belgiun waffle iron.  So my kids only get these when my mom makes them.  I must get my hands on a waffle iron!

Breadsticks

Source:  Kim C.

1 1/2 c. water
2 T. oil
1 t. lemon juice
2 T. dry powdered milk
2 T. sugar
1 t. salt
4 c. bread flour
1 T. dry yeast

Put all ingredients in mixer.  Mix until well combined.  Turn on lightly floured surface.  This can be used for pizza, calzones, or bread sticks.  Cook breadsticks at 350 degrees until browned, then rub with melted butter and parmesan cheese.

Moose Munch

Source:  Jen G.

2 24 oz. packages vanilla almond bark
3 c. mini pretzels
14 oz. box Frosted Cheerios
12 oz. box Rice Chex
2 14 oz. bag M&M's (Christmas version)

Melt almond bark in microwave.  Combine pretzels, Cheerios, and Rice Chex in large bowl.  Coat with melted almond bark.  Add M&M's.  Pour out onto wax paper and sprinkle with sugars.  Let stand for 30 minutes and then break into pieces.

*I like to do Rice Chex first, then Cheerios, pretzels and last M&M's - the heavy stuff then falls to the bottom while getting stirred, instead of starting on the bottom.
*Better to half the recipe for mixing - and do it twice.
* One recipe makes 25 sandwich bag sizes, or 13 celo bags.
*Definitely double this recipe (at the least) if doing this for neighbor Christmas gifts.
*This year, 2014, I bought the shaped cello bags and they were WAY too small.  The opening to fill the bag was tiny, and then the finished bag was so small it looked ridiculous giving to big families.
*2018 update:  I tripled the recipe and got 39 cello bags, plus my kids' snacking.  I have to do another batch to catch a few more plus Bailey's friends.

Ranch Chicken

Source:  mom

6 chicken breasts
1 c. bread crumbs
1/4 c. parmesan cheese
1 t. seasoning salt
1/2 t. pepper
1/2 - 1 t. garlic powder
1 c. Ranch dressing
1/4 c. butter, melted

Grease 9x13 pan.  Dip chicken into dressing and then coat in crumbs/seasoning mix.  Place in pan/  Drizzle butter over coated chicken.  Bake uncovered for 30-35 minutes at 350 degrees.

*I like to half the bread crumbs/seasoning mix as well as the melted butter.

Chocolate Cheesecake Squares

Source:  Kraft Magazine

24  OREO Cookies, finely crushed (about 2 cups)

1/4 cup  butter or margarine, melted

 4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened                 
1 cup  sugar
2 Tbsp.  flour
1 tsp.  vanilla                 

2 pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, cooled

4  eggs

1/2 cup  blueberries

       

HEAT oven to 325ºF.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.

 

 

Blonde Brownies

Source:  mom

1/2 c. melted butter
1 c. brown sugar
1 egg
1 t. vanilla
1 c. flour, heaping
1/2 t. baking powder
1/8 t. soda
1/2 t. salt
chocolate chips

Mix ingredients together.  Put in greased 8x8 pan.  Bake at 350 for 20  minutes.

*An oldie, but a goodie.  My kids don't even know what these are even though we had them all the time growing up.
*I definitely would double this recipe!

Easy Chicken Parmesan

Source:  Kraft magazine

1 jar (26 oz.) spaghetti sauce
7 T. parmesan cheese
6 chicken breasts
1 1/2 c. shredded mozzarella cheese

Preheat oven to 375 degrees.  Pour sauce into 9x13 pan.  Stir in 4 T. of the parmesan cheese into sauce.  Add chicken - turn over to evenly coat both sides with sauce.  Cover with foil.  Bake 30 minutes.  Uncover.  Top with mozzarella cheese and remaining 2 T. parmesan cheese.  Continue baking 5 minutes or until chicken is cooked through and cheese is melted.  Serve over hot cooked pasta.

Mom's Dinner Rolls

Source:  mom

1 T. yeast
1/4 c. warm water
1 c. warm water
1/4 c. dry powdered milk
1 t. salt
1/4 c. sugar
2 T. oil
1 egg
3 1/2 c. flour

Mix yeast and 1/4 c. warm water and set aside to dissolve.  Mix water, powdered milk, salt, sugar and oil together in the mixer.  Add yeast mixture.  Add egg and flour.  It will be too sticky to knead dough.  Let rise 1 1/2 hours.  Punch down and shape into crescent rolls.  Place on greased baking sheet and let rise until double in size.  Bake at 350 degrees for 15-20 minutes.  Makes 18 rolls.

You can mix up the dough 1-2 days ahead.  Keep in fridge in a bowl with lid.  Take out of fridge, shape and let double in size, then bake.

*These are not the butterhorn rolls I grew up on... but they are easier.  I just can't completely love them because I know they're imposters.

Fruit Dip

Source:  Kraft magazine

1 package (8 oz.) cream cheese, softened
1/4 c. frozen limeade concentrate, partially thawed
2 T. orange juice
1/2 c. thawed Cool Whip

Beat cream cheese, limeade concentrate and orange juice in medium bowl with electric mixer on medium speed until well blended.  Gently stir in whipped topping; cover.  Refrigerate at least 1 hour. Serve with cut up fresh fruit. 

Sponge Cake for Ice Cream Log

Source:  mom

4 eggs
5 T. water
1 t. vanilla
1 c. sugar
1 c. flour
1 t. baking powder
cocoa
1/2  gallon ice cream

Add dry ingredients gradually to wet ingredients.  Add as much cocoa as you want.  Bake in 11x17 greased and floured pan.  Bake at 350 degrees for 12-15 minutes.  After cake is baked, invert it onto a towel, that powdered sugar dusted on it.  Roll cake up jelly-roll style.  Cool cake in freezer.  After cooled, unroll, spread ice cream out on cake.  Roll cake up again, and put back in freezer.

Snickerdoodles

Source:  Ty's 7th grade Family Science class

1/4 c. shortening
1/4 c. butter
3/4 c. sugar
1 egg
1 t. vanilla
1 1/2 c. flour
1 t. baking soda
1/2 t. cream of tartar
1/4 t. salt
1 T. sugar
1/2 t. cinnamon

Preheat oven to 375 degrees.  In bowl, cream together shortening, butter, and 3/4 c. sugar.  Stir in the egg and vanilla.  In separate bowl, stir together flour, baking soda, cream of tartar and salt.  Stir into creamed mixture until well blended.  In small bowl stir together 1 T. sugar and cinnamon.  Roll dough into balls, and then roll the balls in the cinnamon-sugar.  Place them on greased cookie sheet.  Bake for 8 minutes.  The tops should start to crack and the edges should be slightly brown.

*Tyler makes a great snickerdoodle!

Triple Chocolate Cake

Source:  mom

1 Devil's Food cake mix
1 4 oz. package instant chocolate pudding
2 c. chocolate chips
1 3/4 c. water
2 eggs
1 t. vanilla

Glaze:
1 c. powdered sugar
3 T. cocoa
2 T. butter
2 T. hot water

Mix ingredients, and put in greased and floured bundt pan. Bake at 350 for 55 minutes.  Cool 15-20 minutes in pan.  Take cake out of pan.  Drizzle glaze on cake when cool.

Breakfast Bake

Source:  Kraft Magazine

1 can (8 oz.) refrigerated crescent dinner rolls
Ham (8 oz.) chopped
6 eggs
1/2 c. milk
1/2 t. pepper
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese

Heat over to 350 degrees.  Unroll dough in 9x13 pan; press to cover bottom of dish, firmly pressing holes and seams together to seal.  Sprinkle ham over crust.  Beat eggs, milk and pepper over ham.  Top with cheeses.  Bake 25 minutes or until center is set.

*Mine always needs to bake longer - 30 minutes or so.

Crisp-and-Creamy Baked Chicken

Source:  Kraft magazine

4 chicken breasts
7 T. (1/2 of 1 pouch) Shake 'N Bake coating mix
2 c. rice, cooked
2/3 c. (1/2 can) cream of celery soup
1/4 c. milk
1 c. shredded cheddar and Monterey jack cheese

Preheat oven to 400 degrees.  Coat chicken with coating mix as directed.  place in greased 9x13 pan.  Bake 20 minutes or until chicken is cooked through.  Beat soup and milk with whisk until well blended.  Pour evenly over chicken, sprinkle with cheese.  Bake an additional 5 minutes or until cheese in melted and sauce is bubbly.  Serve with rice.

*Probably only want to make this when you want to double it, because who wants to be left with 1/2 can of cream of celery soup??

Pork Chop Stuffing Bake

Source:  Kraft Magazine

1 package Stuffing mix, chicken flavored
6 boneless pork chops
1 can cream of mushroom soup
1 large onion, chopped
1/2 t. thyme leaves
1/2 c. shredded cheddar cheese

Heat oven to 350 degrees.  Prepare stuffing mix as directed on package.  Meanwhile, heat skillet on medium-high heat.  Add chops, cook 4 minutes on each side or until browned on both sides. Place chops in casserole dish.  Mix soup, onions and thyme; spoon over chops,  Top with stuffing; sprinkle with cheese.  Bake 20-30 minutes or until chops are done. 

Crispy Chicken and Sauce

Source:  Kraft magazine

2 c. rice
1 can (14 oz.) chicken broth
6 Ritz crackers, finely crushed
2 T. parmesan cheese
4 chicken breasts
2 t. oil
1/3 c. cream cheese

Cook rice as directed, using 1 1/4 c. chicken broth and water as the remaining liquid.  Mix cracker crumbs and parmesan cheese on plate.  Rinse chicken in cold water - shake off excess water.  Dip chicken in cracker mixture, turning to coat.  Heat oil in skillet on medium heat.  Add chicken.  Cook 5-6 minutes on each side until chicken is golden brown and cooked through.  Place chicken on serving plate.  Set aside, keep warm.  Add remaining 1/2 c. broth and cream cheese to same skillet.  Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 minutes or until sauce thickens.  Spoon sauce over chicken.  Serve with rice.
*There needs to be more of everything in this recipe. The crackers/cheese needs to be tripled, and the sauce needs to be doubled.
* I think I will try to bake it next time - frying it really dried it out.

Bourbon Chicken

Source: jamiecooksitup.com

5 chicken breasts
2 T oil
1 t minced garlic
1/4 C apple or pineapple juice
1/3 C brown sugar
2 T ketchup
1 T apple cider vinegar
1/2 C water
1/3 C soy sauce
pinch red pepper flakes
1 T cornstarch

Directions:
1. Cut your chicken into small 1-2 inch pieces with some kitchen scissors.
2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it.
3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally.
4. The chicken will start to get a bit juicy and bubbly.
Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat.
5. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar, 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined.
6. When your chicken has a nice brown sear on some of the pieces pour the sauce into the pan. Stir it around to cover all the chicken pieces. 
7. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period.
8. Serve over rice.


***NOTE: Here is a little trick I use to thaw chicken. Set the frozen chicken breasts in a large bowl in your sink. Pour hot tap water over the chicken. Let the it sit for about 10 minutes. Pour the water out and then pour fresh hot water over the chicken again. Let it sit for 10 more minutes, and it should be thawed. Pour the water off of the chicken and you are ready to use it.

Oatmeal Chocolate Chip Cookies

Source:  mom

2 c. butter
2 c. brown sugar
2 c. sugar
3 eggs
5 c. oats
2 t. vanilla
2 t. baking soda
1 t. salt
2 t. baking powder
4 c. flour
Chocolate chips

Cream sugars with butter.  Add eggs.  Add dry ingredients, adding flour and chocolate chips last.  Mix well.  Drop by spoonfuls on cookie sheet.  Bake at 350 degrees for 10-12 minutes.

*This is the go-to recipe if you need a million cookies!

Ranch Baked Quesidillas

1 1/2 c. chicken, cooked and cubed
1 1/4 c. shredded Monterey Jack cheese
1/2 c. Ranch dressing
1/2 c. sour cream
6 tortillas
1 small can diced green chilies (optional)

Mix all ingredients and fill tortillas.  Bake at 350 for 15 minutes.

Poppy Seed Chicken

2 cans cream of chicken soup
2 c. sour cream
4 c. chicken, cooked and cubed
2 sleeves of Ritz crackers, crushed
1 stick butter, melted
2 T. poppy seeds

Combine soup, sour cream, and chicken.  In separate bowl, combine cracker crumbs, melted butter, and poppy seeds.  Take half of the cracker crumb mixture and add it to chicken mixture.  Put chicken mixture in 9x13 pan, top with remaining crumb mixture.  Bake at 350 for 30 minutes.  Serve over rice or noodles.

*I put stick of butter in bowl, then top with crackers, then microwave to melt butter (this keeps the butter from splattering in the microwave).
*Couldn't be a bigger hit with my family - especially Bailey!

Creamy Parmesan Mashed Potatoes

Source:  Kraft magazine

2 lbs. red potatoes (about 8) cut into 1/2 inch chunks
1 c. chicken broth
4 oz. cream cheese
1/2 c. sour cream
3 T. parmesan cheese

Place potatoes in large saucepan.  Add broth; cover.  Bring to boil on high heat; simmer on medium heat for 15 minutes, stirring after 8 minutes.  Uncover; stir potatoes, Simmer, uncovered, 5-6 minutes or until potatoes are tender and most of broth is absorbed.  Add cream cheese.  Reduce eat to low.  Mash potatoes slightly until cream cheese is melted.  Add sour cream and parmesan; mash until potatoes are smooth and heated through. 

*I like the peel in mashed potatoes - I don't think my kids will....

Garlic Chicken Farfalle

Source: Audrey L.

16 oz. farfalle pasta
1 1/2 c. heavy cream
4 chicken breasts
2 cloves garlic, minced
1 t. pepper
1/4 c. butter
1 lb. bacon, crumbled
1/2 c. shredded parmesan cheese
1 12 oz. Lawry's Mesquite marinade with Lime Juice

Put chicken in crock pot with marinade for low for 6 hours.  Pull marinated chicken out of the juices and shred.  Set this aside.  Thirty minutes before serving, cook the pasta.  In a small sauce pan melt butter, garlic, whipping cream, pepper, parmesan cheese, and crumbled bacon.  Whisk together for 3-4 minutes on low heat.  In large bowl pour sauce over cooked, drained pasta, and add chicken.  Stir.  Sprinkle a little shredded parmesan cheese on top. 

*I will double the chicken, marinate it, cook it and shred it.  Then freeze half for the next time.

Buckeye Bars

Source:  Kraft magazine

1/2 c. butter, softened
3/4 c. peanut butter
22 wafer cookies, crushed (3/4 cup)
2 c. powdered sugar (or more)
4 oz. frozen Cool Whip
3 squares baking chocolate

Beat butter and peanut butter until blended.  Add wafer crumbs; mix well.  Add powdered sugar (add enough that it isn't too sticky to press into pan with hand).  Press into an 8x8 pan.  Microwave frozen Cool Whip and baking chocolate in bowl for 1 minute.  Microwave 15-30 seconds more until chocolate is melted.  Stir until blended.  Pour over peanut butter layer; spread to cover peanut butter layer.  Chill for 2 hours before serving.

*An 8x8 pan would never be enough of this delicious treat for my family!  I always double it to make a 9x13 pan.
*Super quick no-bake recipe. 

Chinese Chicken Salad

Source:  Becca P.

2 packages chicken flavored Ramon noodles
1/2 c. almonds, slivered
1/4 c. sesame seeds
2 c. cooked chicken (or 1 can of chicken)
1 big head of cabbage, chopped (or 1 bag of coleslaw)
4 green onions (optional)

Dressing:
1/2 c. oil
3 T. soy sauce
2 T. vinegar
1/8 c. sugar
1 t. pepper
2 flavor packets from Ramon noodles.

Brown noodles, almonds, in sesame seeds in oven at 350 for 10 minutes.  Combine with chicken, cabbage and onions.  Combine all ingredients for dressing.  Pour over salad and mix just before serving.

*This is good as a side dish, or served in a spinach wrap as a main dish.

Chicken Fajita Salad

Source:  Kim C.

Chicken
Lawry's Mesquite with Lime sauce

Marinate chicken in Lowry's.  BBQ chicken.  Cut into slices. 

Make salad out of:
Romaine
Chicken
Olives
Black beans
Corn
Cheese
Fritos

Dressing:
1 part Ranch
1 part salsa
Blend together in blender.

Spinach Salad

Source:  mom

1 c. slivered almonds
1 T. butter
1 lb. spinach
1 c. craisins

Brown almonds in butter.  Toss ingredients together.

Dressing:
2 T. sesame seeds
1 T. poppy seeds
1/2 c. sugar
2 t. minced onion
1/4 t. paprika
1/4 c. white wine vinegar
1/4 c. apple cider vinegar
1/2 c. oil
Mix together.  Refrigerate. 

*Don't put dressing on salad until serving.

Sticky Buns

Source:  Alison B.

25 Rhodes rolls
1 cube butter, melted
1 large package vanilla non-instant pudding (Cook and Serve)
1/2 c. brown sugar
1 1/2 t. cinnamon

Put rolls in bundt pan.  Combine dry ingredients and mix well.  Sprinkle over rolls in pan.  Pour melted butter over rolls.  Cover with foil and let rise over night.  Bake at 350 degrees for 20 minutes, then cover with foil for the last 10 minutes.  Let sit for 5 minutes in pan.  Serve upside down on plate.

Frosting:
1/2 t. vanilla
3 oz. cream cheese
1 c. powdered sugar
Milk as necessary

Add first 3 ingredients, then add milk to get frosting to right consistency.

Chicken Continental

Source:  Grandma T.

6 chicken breasts
1/3 c. flour + enough to coat chicken in
1 can cream of chicken soup
2 1/2 T. grated onion
1 t. salt
1 t. pepper
1 T. parsley
1 t. celery flakes
1/4 t. thyme
1 1/3 c. water*
1 1/3 c. rice*

Dredge chicken in flour.  Brown in butter. * Remove chicken.  In same pan, add flour, soup, spices, and water.  Bring to a boil.  Take out 1/3 of the soup mixture for topping.  Add rice.**  Stir.  Pour into casserole dish.  Put chicken on top.  Pour rest of soup mixture on top.  Cover with foil.  Bake at 375 for one hour.***

* Taking the time to brown chicken makes a big difference

**For our family the rice needs to be increased to 2 cups brown rice and 2 1/2 cups water.
**If increasing water and rice, check chicken after an hour to see if rice is done.  Might need more time.

Chocolate Zucchini Bread

Source:  Kim C.

2 eggs
1/2 c. oil
2 c. sugar
2 1/2 c. grated zucchini
1 t. salt
1 t. cinnamon
2 1/2 c. flour
1/2 c. cocoa
1 t. baking soda
1/2 t. baking powder
1 c. chocolate chips

Combine eggs, oil, sugar, and zucchini.  In separate bowl, combine salt, cinnamon, flour, cocoa, baking soda, and baking powder.  Slowly add 2nd bowl to 1st bowl and mix well.  Add chocolate chips.  Pour into 2 greased and floured loaf pans.  Bake at 350 for 45-60 minutes.

Sweet Pork

Source:  Alison B.

Pork roast
1 8 oz. tomato sauce
1 8 oz. Mexican tomato sauce
1 c. brown sugar

Put roast in crock pot.  Combine remaining ingredients and put over roast.  Cook for 7 1/2 hours on low.  Shred meat and let sit in sauce another 1/2 hour. 

Toppings:  cheese, sour cream, lettuce, tomatoes, olives, cilantro, lime wedges, avacado

Buttermilk Syrup

Source:  Alison B.

1 c. buttermilk (or 1 c. milk and 2 T. vinegar)
1/2 c. butter
2 T. corn syrup
1 t. baking soda
1 1/2 c. sugar
1 t. vanilla

Mix all ingredients together, except vanilla, in a saucepan.  Bring to slow boil for 7 minutes.  Add the vanilla.

Turkey/Chicken Marinade

Source:  mom

12 oz. Sprite
1 c. oil
1 c. soy sauce
1/4 t. dry mustard
1/2 t. garlic powder

Marinate turkey or chicken. 
*I put thawed meat in marinade, and leave it in the fridge all day until ready to grill meat.

French Toast

Source: Kim C.

4 eggs
2/3 c. milk
1/3 c. flour
1/3 c. sugar
1/2 t. vanilla
1/4 t. salt
1/8 t. cinnamon
Text toast

Mix ingredients.  Dip bread in batter and fry on griddle.

Fruit Salsa

Source:  Kim C.

Salsa:
1 lb. strawberries
3 kiwis
2 apples
Small box of raspberries or grapes
1 T. brown sugar
2 t. sugar
2 T. fruit preserve, any flavor

Chop fruit very fine and mix.

Tortilla Chips:
10 tortillas
Butter
1/2 c. sugar
1/2 t. cinnamon

Spread butter on tortillas.  Sprinkle cinnamon/sugar mixture on top.  Cut into wedges.  Bake on cookie sheet at 325 degrees for 8-10 minutes. 

Trifle

Source:  Stacia M.

1 9x13 pan of cooled brownies
3.4 package chocolate pudding
1/4 c. water
1 can sweetened condensed milk
20 oz. cool whip

Cube brownies.  Beat pudding, milk, and water until smooth.  Add 8 oz. cool whip.  Layer in trifle bowl, half the brownies, half the pudding mixture, and 6 oz. cool whip.  Repeat with remaining layers (brownies, pudding, cool whip).

Cheesy Breadsticks

Source:  mom

1 1/2 c. water
1/2 t. salt
1 T. yeast
3-4 c. flour
2 T. sugar
1 stick butter
Salad Supreme
Parmesan cheese

In large bowl combine water, yeast and sugar.  Let rest a few minutes.  Add salt and flour.  Knead until smooth - about 5 minutes.  Let rest 15-20 minutes.  While rising, melt butter in 9x13 pan.  Roll out dough to a 8x12 rectangle.  Cut into strips (12-15 strips).  Take a strip and twist it.  Roll dough in butter in pan, then lay in pan.  Continue until dough strips are twisted.  Sprinkle on top with Salad Supreme and parmesan cheese.  Let dough double.  Bake at 350 degrees for 20-30 minutes.

*I use 3 1/2 c. flour.
*I use 1/2 a stick butter - that's plenty!

Oreo Cheesecake Bites

Source:  melskitchencafe.com

Yield: Makes 36 or more bites, depending on size

 

• 36 Oreo Cookies, divided
• 1/4 cup (4 tablespoons) butter
• 4 packages (8-ounces each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla
• 4 large eggs
• 4 ounces semisweet chocolate
• 4 ounces white chocolate

Directions

1. Preheat the oven to 325°F.
2. Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
3. In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
4. Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
5. When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.

*In my oven, I cooked these for 45 minutes.

*Leave the 12 cookies that get folded in the batter in really big chunks.

Oreo Truffle Brownies

Source:  melskitchencafe.com

   

For the brownies:
• 1 (12-ounce) bag semisweet chocolate chips
• 1 cup butter (2 sticks)
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla
• 4 large eggs
• 1 1/2 cups flour
• 1/2 teaspoon salt
Oreo Truffle and Topping:
• 26 Oreo or other chocolate-sandwich cookies
• 8 ounces cream cheese, light or regular, softened
• 4 ounces white chocolate or white almond bark

Directions

1. For the brownies, preheat oven to 350 degrees. In a medium saucepan over low heat, melt the butter and chocolate chips. Stir constantly and remove from heat when the chocolate is fully melted. In the same pot, whisk in the sugar and vanilla. Then add eggs, blending fully one at a time. Add the flour and salt and stir until well combined. Pour the batter into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn the heat down to 325 degrees and bake for 10 more minutes. Remove from the oven and let the brownies cool completely.
2. For the Oreo truffle topping, crush the Oreo cookies and mix with the softened cream cheese until the mixture is well-combined. I find the best method is to lightly crush the Oreo cookies and then mix the cookies with the cream cheese in an electric stand mixer, food processor or with a handheld mixer. Lightly press the Oreo truffle mixture over the cooled brownies.
3. In a small microwave-safe bowl, melt the chocolate or almond bark on low power at 30-second intervals, stirring in between, until melted and smooth. Pour the chocolate into the corner of a ziploc bag. Carefully snip a small piece off the corner and drizzle the chocolate across the brownies. Alternately, you can cut the brownies into squares and then drizzle with the chocolate. Chill the brownies in the refrigerator until the chocolate is set (10-20 minutes). Cut into slices and serve. In my opinion, these brownies taste best chilled but you can also serve them at room temperature.

Make-Ahead Mashed Pototoes

Source:  Kraft magazine

4 lbs. potatoes (about 10) peeled, cubed
1 c. sour cream
1/2 c. (4 oz.) cream cheese
2 t. onion powder
1 slice bacon, crumbled
2 green onions, sliced

Cook potatoes in large saucepan of boiling water 10  to 15 minutes or until tender; drain.  Place potatoes in large bowl.  Add next 3 ingredients;  mash until creamy.  Spoon into lightly greased 2 quart casserole dish; cover with plastic wrap.  Refrigerate up to 2 days.  Remove from refrigerator 30 minutes before baking.  Discard plastic wrap.  Heat over to 350 degrees.  Bake potatoes 1 hour or until headed through.  Sprinkle with bacon and onions. 

Whole Oven-Barbecued Chicken

Source:  Kraft magazine

2 small lemons
1/2 c. barbecue sauce
1 t. Italian seasoning
2 cloves garlic, peeled
1 whole chicken (3 lbs)

Preheat oven to 350 degrees.  Grate 1/2 t. lemon peel; set aside.  Cut lemons in half; squeeze juice into small bow.  Set aside lemon halves for later use.  Add barbecue sauce and seasoning to the lemon juice;  mix well.  Place chicken in baking pan.  Place 2 of the lemon halves and the garlic cloves inside the cavity of the chicken.  Rub skin of chicken with remaining 2 lemon halves and discard.  Tie legs together with kitchen twine.
Bake 1 hour 45 minutes or until chicken is cooked through brushing with the barbecue sauce mixture every 5 minutes during the last 20 minutes of the baking time.  Sprinkle with reserved lemon peep. during the last 5 minutes. 

Sugar Cookies

Source: Alison B.

1 c. butter
2 c. sugar
4 eggs
1 c. sour cream
2 t. vanilla
6-7 c. flour
8 t. baking powder
1/2 t. salt
1/2 t. baking soda

Blend butter, sugar, and eggs until light and fluffy.  Add sour cream and vanilla.  Add all dry ingredients.  After all ingredients are mixed add a little flour if too sticky.  Roll out - not too thin (1/2 inch thick).
Bake 9-10 minutes at 375 degrees.  Don't overcook - shouldn't change color.

*Cooled cookies can be frozen, then frosted later when needed.

Frosting
1 stick butter
1 lb. powdered sugar
1 t. vanilla
1/4 c. milk
food coloring

Hershey's Frosting

1 stick butter
2/3 c. cocoa
3 c. powdered sugar (or more)
1/3 c. milk
1 t. vanilla

Melt butter.  Add cocoa.  Add milk and powdered sugar alternately.  I added almost a cup more of powdered sugar to get rid of the bitterness from the cocoa.  Add more milk if needed.  Makes 2 cups.

*Awesome chocolate frosting. 
*Way too soft to be used for decorating - just good frosting to frost a cake with.

Magic Bars

Source:  Becky M.

1/2 c. butter
2 c. graham cracker crumbs (1 sleeve of crackers, crushed)
1 14 oz. can sweetened condensed milk
2 c. chocolate chips
1 1/3 c. flaked coconut (optional)
1 c. chopped nuts (optional)

In 9x13 pan melt butter.  Sprinkle crumbs over butter, add milk.  Layer evenly remaining ingredients.  Press down firmly with fork.  Bake 25 minutes at 350 or until lightly browned.

*Tastes just like a gooey chocolate chip cookie!

Chicken Alfredo

Source:  Tara B.

4 chicken breasts, cooked and cubed
1 stick butter
1 package of Italian dressing mix
1 can cream of chicken soup
1 8 oz. package cream cheese
1/4 c. water

Mix all ingredients in sauce pan until combined and heated through.  Serve over fettuccine noodles.

*Can mix ahead and keep warm in crock pot for 3-4 hours on low.

Oriental Chicken

Source:  Kim C.

4 chicken breasts
1 T. garlic salt
1 1/2 c. corn starch

Dip chicken in corn starch/garlic salt mixture.  Fry in hot olive oil (2-3 T.) to form a crust.  Put in a 9x13 pan.  Top with sauce.

Sauce:
1/2 c. ketchup
1/2 c. vinegar
2 t. salt
1 c. sugar
2 T. soy sauce

Bake uncovered for 1 hour at 350.  Serve over rice.

*I like to cut my chicken before putting in the flour, to bite size pieces.  Just makes it easier for kids to eat. 

Carmel Bars

Source:  Michelle J.

2 1/4 c. flour, divided
2 c. quick oats
1 1/2 c. brown sugar
1 t. baking soda
1/2 t. salt
1 1/2 c. cold butter
2 c. chocolate chips
1 12 oz. jar carmel ice cream topping

Combine 2 cups flour, oats, brown sugar, baking soda, and salt.  Cut in butter until crumbly.  Set half aside for topping.  Press the remaining crumb mixture into a greased 9x13 pan.  Bake at 350 degrees for 15 minutes.  Remove from oven.  While still hot, sprinkle with chocolate chips.  Whisk carmel topping and 1/4 c. flour until smooth; drizzle over top.  Sprinkle with the reserved crumb mixture.  Bake for 18-20 minutes or until golden brown.  Cool on a wire rack for 2 hours before cutting.

*Do crumbly mixture in bosch with whisks.  Over-mixes very easily.
*I think they are better cold - as soon as they are cooled, I store them in the fridge.  They also cut much better if they are cold.

Brownie Ice Cream Dessert

Source:  Kristen W.
Not so much of a recipe, as a general idea....

Bake brownies in a 9x13 (using a mix or from scratch).  Once brownies are cooled, top with half gallon of ice cream.  Favorites are mint chocolate chip, or peanut butter ice cream (either store bought peanut butter ice cream or homemade - 1/2 gallon softened vanilla ice cream with 1 cup of peanut butter stirred in).  Can top with Magic Shell, or chopped up candy (Andes mints, peanut butter cups, etc.) 

Peanut Butter Cookies

Source:  Becca W.

1 c.(heaping full) creamy peanut butter
1 c. butter, softened
1 c. sugar
1 c. brown sugar
2 eggs
2 t. vanilla
3 - 3 1/2 c. flour
1 t. salt
1 t. baking soda
1 t. baking powder

Preheat oven to 375.  Cream the peanut butter, butter, and sugars.  Mix well.  Add eggs and vanilla.  Sift flour, salt, soda, and powder.  Mix with peanut butter mixture.  Roll dough into 1 inch balls, roll in sugar, and place on cookie sheet.  Crisscross with a fork.  Bake for 9 minutes.
*Rolling in sugar makes them look so much better!  Not taste better, but look better.

Creamy Potato Soup

source:  Angey L.

4 c. chicken broth or stock
4 c. peeled and diced potatoes
1/4 c. chopped onion
1 8 oz. package cream cheese
Additional toppings:  seasoning salt, pepper, salt, bacon, shredded cheese, green onions

Add pototaoes and chopped onion to chicken broth and bring to boil.  Reduce heat. Cover and simmer until fork tender (approx. 20 mins.)  Cube cream cheese and stir into soup until completely melted. Add choice of optional toppings.

*I use a package of southern style hash browns instead of cubing potaotes.
*I put the cream cheese on the counter when I start the soup to get it to room temp.  It melts better if its room temperature. 

Wilton Frosting

source:  Wilton cake decorating magazine

1 c. solid white shortening
1 t. vanilla
2 T. milk
1 lb. powdered sugar (approx. 4 cups)

*This makes a stiff consistency - for flowers with upright petals.  To make medium consistency add 1 T. of water for the full recips (add 1 teaspoon of water for each cup of stiff consistency icing).  Medium is used for stars.  To make thin consistency add 2 T. of water for full recipe (add 2 teaspoons for each cup of stiff consistency).  This is used for writing, and for icing a cake.
*This recipe makes approximately 3 cups of frosting.
*1 recipe will frost approximately 30 cupcakes.  I use the 2D frosting tip and do a quick swirl of frosting - a million times faster (and cuter).  I leave it at its stiffest for frosting cupcakes this way.

Crock Pot Pork Chops

Source:  Becca W.

3-4 boneless thick cut pork chops
2 cans cream of mushroom soup
1 c. flour
2 T. olive oil
salt and pepper to taste

Salt and pepper chops then coat them in flour.  Add oil to frying pan and fry pork chops until they have a nice brown coating on each side (about 5 mins each side).  Pour 1 can of soup in crock pot, add pork chops and cover with second can of soup.  Cover and cook on low for 6 hours.  Serve with egg noodles or baked potatoes.

*I only use 1 can of soup.

Crock Pot Beef Stroganoff

Source:  Stacia M.

1 lb. stew meat
1 8 oz. sour cream
2 T. flour
2 t. beef bullion granules
1 can cream of mushroom
1 T. minced onion or 1/2 small yellow onion
1 T. butter

Brown stew meat and set aside.  Mix all other ingredients and put in crock pot with browned stew meat.  Cook on low for 2 hours.  Serve over egg noodles.

* I always take the cheap way out and buy the cheaper version of stew meat, Winco calls it "assorted meat" - all it is, is assorted fat from lots of meat!  I end up throwing half of it away because it's so fatty!  Just buy the real stew meat!

Stuffing Chicken

source:  jamiecooksitup.net

4 chicken breasts, pounded out flat
8 slices Swiss cheese (or about 3/4 C shredded cheese) 
1 can cream of mushroom soup (I use the 98% fat free)
1 c milk
1 Stove Top Stuffing box (usually chicken flavored)
1/4 C butter melted (I always make it with out the butter…trying to shave a bit of fat off the menu)                                                                  

1. Spray the inside of your crock pot (or casserole dish, if baking in the oven)
2. Lay the chicken out flat in the bottom of the dish.
3. Cover with the cheese.
4. Mix the soup and the milk together and pour over the top of the cheese.
5. Dump the box of stuffing over the top, and drizzle butter over it. (I usually spray it with some cooking spray instead)
6. For the Crock Pot cook on high for 4 hours. The last 1/2 an hour turn the lid sideways, so that some of the stream can escape. You don’t want your stuffing to be too soggy.
7. For the Oven, cover and bake 45 minutes at 350 degrees. Take the foil off and bake 7-10 minutes more.

Basalmic and Brown Sugar Glazed Pork

Source:  sixsistersstuff.com

1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic (crushed)
1 (2 pound) boneless pork loin
1/2 cup water

Glaze:
1/2 cup brown sugar
1 Tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 Tablespoons soy sauce
DIRECTIONS:

Combine sage, salt, pepper and garlic. Rub over roast.
Place in slow cooker with 1/2 cup water.
Cook on low for 6-8 hours.
About 1 hour before roast is done, combine all ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking.
Serve with remaining glaze on the side.

Fluffy Dinner Rolls

Source:  jamiecooksitup.net

3/4 c. milk
4 T. butter
3/4 c hot water
4 T. sugar
1 t. salt
4 - 4 1/2 c flour

1 heaping T yeast

Directions:
Microwave butter and milk together for 90 seconds. Put milk, butter, and water in mixer. Add sugar and salt. Add 2 cups flour. Let mix one minute. Add yeast. Mix. Add rest of flour. You want the dough to not stick to sides of mixer. Mix for 5 minutes. Cover with lid for 5 minutes. Grease a 9x13 pan. Divide dough into 12 pieces. Round each one into balls and put in pan. Put pan in 170 degree oven for 20 minutes, or 1 inch above pan. Turn heat up to 350 degrees and bake 15 minutes. Bake until golden brown. Brush with softened butter.


* This makes 12 HUGE rolls. For my family it's best to half the recipe, and do 12 small rolls.


Halved recipe:
3/8 c. milk (I just do halfway between 1/4 c. and 1/2 c. on my Pyrex measuring cup)
2 T. butter
3/8 c. water (again, just eye it halfway between 1/4 and1/2)
2 T. sugar
1/2 T. yeast (heaping)
2 2-1/2 c. flour

Cheesy Potato Casserole

Source:  jamiecooksitup.net

1 (32 ounce) package frozen shredded potatoes
1 C sour cream
2 1/2 C cheddar cheese
2 (10 ounce) cans cream of chicken soup
Salt and pepper
1 1/2 C corn flakes

Directions:
Pour one 32 ounce bag frozen shredded potatoes into a large mixing bowl. Pop that baby into the microwave for 2-3 minutes to thaw the potatoes.
To the potatoes add 1 cup sour cream, 2 1/2 cups shredded cheddar cheese, 2 tablespoons of melted butter, 2 cans cream of chicken soup and a bit of salt and pepper.
Stir it all around with a wooden spoon. Make sure all ingredients are combined.
Spray a 9×13 pan with cooking spray and spread the potato/cheese mixture into it.
Cover the potatoes with the corn flake crumbs, cover the pan with tin foil and bake at 350 degrees for 45 minutes.

Chicken Salad

Source:  Becca W.

1/2 c. mayonnaise
3 oz. cream cheese
1/4 c. heavy whipping cream
1 T. sweet pickle relish
2 t. lemon juice
3 c. shredded chicken
1 c. celery, chopped
2 c. red grapes, halved
1 green onion, chopped (optional)

Blend together mayonnaise, cream cheese, and whipping cream until smooth.  Stir in relish and lemon juice.  Combine all remaining ingredients and add to cream cheese mixture.  Stir well until combined.  Refrigerate for at least one hour before serving.  Serve on croissant rolls.

Peasant Bread

Source:  Angela R.

1 T. yeast
1 T. sugar
2 c. warm water
1 t. salt
1 T. Italian seasoning
4 c. flour

Mix yeast, sugar, and water until dissolved.  Add salt and Italian seasoning.  Add flour.  Mix with a spatula.  Put dough on to cook sheet in 2 big balls.  Dough will be sticky.  Let rise for 20-30 minutes.  Brush with melted butter.  Sprinkle salt and more Italian seasoning on top.  Bake 10 minutes at 425 degrees, then 15 minutes at 375 degrees.  Dip in oil and basalmic vinegar.  Makes 2 loaves.

Breakfast Casserole

Source:  Sandy M.

1/2 c. butter
32 oz. frozen hashbrowns
12 eggs
1 c. milk
2 c. shredded cheddar cheese
2 c. ham/sausage/bacon
salt and pepper to taste

Melt butter in 9x13 pan.  Spread 3/4 of the hashbrowns in pan.  Slightly beat eggs.  Add milk, cheese, meat, salt and pepper.  Top with remaining hash browns.  Bake uncovered for 1 hour at 350 degrees.

*I like ham in this best.  Can easily take up to 90 minutes of cooking.