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

Raspberry Nut Pinwheels

Ingredients:
1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon Pure Vanilla Extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 cup seedless raspberry jam (We used more)
3/4 cup finely chopped walnuts (Again... more :)

Directions:
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
Roll out dough between waxed paper into a 12-in. square. Remove top piece of waxed paper. Spread dough with jam and sprinkle with nuts. Roll up tightly jelly-roll style; wrap in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 9-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

Makes about 3-1/2 dozen.

Recipe Courtesy: www.tasteofhome.com

Peppermint Meltaways

Ingredients:
1 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch

FROSTING:
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1/2 cup crushed peppermint candies

Directions:
In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container.

Makes about 4 dozen.

Recipe Courtesy: www.tasteofhome.com

Caramel Chocolate Surprise Crinkles

We enjoyed making and eating these! The girls were a great help unwrapping
the Hershey Caramel Kisses and hiding them in the cookie balls.

Ingredients
1 cup shortening
1/2 cup butter, softened
2 cups packed brown sugar
1 cup sugar
3 eggs
1-1/2 teaspoons Pure Vanilla Extract
4-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 packages (13.3 ounces each) fun-size Milky Way candy bar (We used Hershey caramel Kisses)

Optional coating (We wanted them to have a more "crinkle" look)
Sifted confectioners sugar
Cinnamon
Unsweetened cocoa powder

Directions:
In a large bowl, cream the shortening, butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well.
Roll into 1-1/2-in. balls. Cut each candy bar into fourths; push one portion into the center of each ball, completely covering candy with dough.

Optional: Roll the balls in sugar, cinnamon, cocoa miniature. This gave them a more marbles crinkle look. They tasted a bit like Mexican Hot coco mix. Yummy!! We will surely make again!

Place 2 in. apart on ungreased baking sheets.
Bake at 350° for 12-14 minutes or until golden brown and surface cracks. Remove to wire racks to cool.

Makes about 9 dozen.

Recipe Courtesy: www.tasteofhome.com

Lime White Chocolate Cookies

My favorite!

Ingredients:
Cookie
1/2 cup butter, softened
1/2 cup sugar
1/4 cup firmly packed brown sugar
1 Egg
3 tablespoons limeade concentrate, thawed
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 (3-ounce) bars white chocolate, cut into 1/2-inch pieces
(I use white chocolate chips)

Glaze
1 1/4 cups powdered sugar
4 to 5 tablespoons limeade concentrate, thawed
2 tablespoons freshly grated lime zest

Directions
Heat oven to 350°F. Combine butter, sugar, brown sugar, egg and limeade concentrate in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking soda, cream of tartar and salt. Beat until well mixed. Stir in white chocolate.

Drop dough by rounded teaspoonfuls, 2 inches apart, onto greased cookie sheets. Bake for 9 to 12 minutes or until light golden brown. (Don't over cook, I usually take them out at 9 minutes) Cool 1 minute; remove from cookie sheets. Cool completely.

Combine powdered sugar and enough limeade concentrate for desired glazing consistency. Top each cookie with 1/2 teaspoon glaze; sprinkle with lime zest.

Makes about 3 dozen. ( I always double or triple this recipe since it is my FAVORITE!)

Recipe Courtesy: www.landolakes.com