Cheesy Hash Brown Casserole

Lance made this for our Mother's Day breakfast at my mom's house.

Along with an "omelet bar". An easy savory twist to just plain hash browns. :)
(Click on the photo to view a close up, yummier image)

Ingredients:
1 (2 pound) package frozen hash brown potatoes, thawed
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) container sour cream
1/2 cup chopped onions (We used green onions)
2 cups shredded Cheddar cheese (Sharp is the best!)
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal (Next time we will try it with French's Onions)
1/4 cup melted butter

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over medium heat, cooked the butter, soup and sour cream till hot and well mixed.
   
3. In a large bowl, combine melted cheese mixture with hash browns, chopped onion, salt and pepper.
   
4. Place mixture in a buttered 3 quart casserole dish.
5. In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
6. Bake covered in preheated oven for 40 minutes.

Recipe Courtesy: allrecipes.com

Roasted Snack Jack Seeds

We love these and hope to grow some Snack Jack Pumpkins this upcoming season!
Snack Jacks (Cucurbita pepo) are little pumpkins that produce
small hulless seeds that are awesome for roasting and eating!

The seeds on the left are the hulless Snack Jack seeds and the
seeds on the right are from a regular Jack-o-lantern pumpkin.

Ingredients:
2 cups raw whole Snack Jack or regular pumpkin seeds
1 table spoon butter
1 pinch salt
1 pinch Cayenne pepper (optional)

Directions:
Preheat oven to 300 degrees F (150 degrees C).

Toss seeds in a bowl with the melted butter, salt and cayenne. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Recipe Courtesy: Carsten

Bacon Wrapped Sweet Chili Chicken Bites

We made these for appetizers to bring over to my sister in-law's house for New Years.
(Click on the photo to view a close up, yummier image)

Ingredients:
1 can pineapples
4 chicken breasts
1 package (l lb) bacon
1 cup Sweet Red Chili sauce or sweet-n-sour sauce
(We use Sweet Red Chili sauce by Thai Kitchen from Costco. YUM!)

Directions:
Place the pineapple in a large bowl, and toss with sweet red chili sauce. Cover, and marinate overnight in the refrigerator.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet and set aside.

To prevent burning, place toothpicks in a small bowl of water and soak 10 minutes.

Place a paper towel over a microwave-safe dish and arrange part of the bacon on the towel; cover with another paper towel. Cook the bacon in a microwave oven on medium just until partially cooked and still pliable, 2 to 3 minutes. Repeat with remaining bacon. Cut bacon strips in half.

Cut chicken breasts into 1-inch cubes. Saute chicken in lightly oiled pan. Remove before fully cooked, place in bowl and toss with sweet red chili sauce.

Wrap each chicken cube with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps.

Add marinated pineapple to top.

Dredge with more sweet red chili sauce.

Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.

Bake in preheated oven until bacon is crisp, 20 to 30 minutes. Cool 5 minutes before serving.

Recipe Courtesy: Carsten