Hashbrown Casserole

This hash brown casserole is always a fan favorite. Great for brunch, potlucks, or baby/bridal showers.

INGREDIENTS:

• 1 (2 pound) package frozen hash brown potatoes, thawed
• ½ cup melted butter
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (8 ounce) container sour cream
• ½ cup chopped onions
• 2 cups shredded Cheddar cheese
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cups crushed cornflakes cereal
• ¼ cup melted butter

INSTRUCTIONS:

1) Preheat oven to 350 degrees F

2) In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt & pepper. Place mixture in a 3 quart casserole dish.

3) In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter & sprinkle the mixture over the top of the casserole.

4) Bake covered in preheated oven for 40 minutes.

Gameday Breakfast Sliders

I made these on a couple different occasions & both times everyone raved about how yummy these were! Definitely worth trying!! You for sure won't be disappointed!

Gameday Breakfast Sliders

• 1 pkg (12 count) Hawaiian Rolls
• 8 - 10 eggs (depending on egg size & how "eggy" you want your sliders)
• 6 large slices provolone cheese (thin slices)
• sliced ham (at least 6 large, thin slices)
• ¼ Cup butter (melted)
• 1 Tbsp yellow mustard
• 1 Tbsp brown sugar

1. Scramble up your eggs however you like to do them.
2. While the eggs scramble, cut the entire package of rolls in half (so you have a sheet of the tops & the bottoms).
3. Place the bottom sheet of rolls in a pan and top with a thin layer of provolone cheese (I used about two large slices).
4. Once the eggs are done, cover the cheese layer with the eggs. Then, lay ham slices over the eggs. If your provolone is nice & thin, then you can add two more slices over the eggs and then again over the ham.
5. Place the top sheet of rolls over the ham.
6. At this point, either cover and store in frridge/freezer for future use or continue on to finish making...
7. In a small bowl, combine melted butter, mustard & brown sugar. Stir until well combined (and the sugar is at least mostly dissolved). Then coat the tops of the rolls with the mixture. (I like to use a little pastry brush to make sure I get the tops evenly and a little on the sides).
8. Bake at 350 for about 10-15 minutes (until cheese gets nice & melty).
9. Remove from oven and let cool a few minutes. Then cut, serve, and enjoy!

Indian Shrimp Curry

I am a huge fan of Indian & Thai food so when I saw this recipe on Skinnytaste.com I was excited to try it. I made it for supper the other night & it was oh so yummy! I have made it twice now - once with jasmine rice & another time with quinoa & I must say both sides were equally delicious with this dish!

Definitely one to file away & make another day!

(photo credit)

 

Indian Shrimp Curry

Ingredients:

• 1 tablespoon canola oil, divided
• 1 pound shrimp, peeled and deveined
• 1/2 yellow onion, finely chopped
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 3/4 cup lite canned coconut milk
• 1/2 teaspoon Kosher salt
• cilantro and chili peppers for garnish

Directions:

1. Add 2 teaspoons of the canola oil on high heat in a large skillet.
2. Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.
3. Add the remaining teaspoon of the coconut oil to the skillet with the onions.
4. Cook the onions for 5 minutes on medium heat, stirring occasionally.
5. Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder and garlic.
6. Stir well, letting cook for 30 seconds then add in the tomato sauce and combine.
7. Add in the coconut milk and shrimp to the pan and stir well.
8. Garnish with cilantro and chili peppers if desired.

Nutrition Information

Yield: 4 servings, Serving Size: 1/4th recipe

• Amount Per Serving:
• Freestyle Points: 2
• Points +: 6
• Calories: 224 calories
• Total Fat: 7.9g
• Saturated Fat: 3g
• Cholesterol: 239mg
• Sodium: 846mg
• Carbohydrates: 10.9g
• Fiber: 1.9g
• Sugar: 5.1g
• Protein: 28g



Smores Cookie Cups

My dear friend Jen shared this recipe with me over the holidays & I must say if you like S'mores, you will LOVE this tasty little morsels!! It is also a fun recipe for the littles to "help" you with!

(photo credit)

Ingredients:

1 cup graham cracker crumbs

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature

1/2 cup light brown sugar

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

12 large marshmallows, cut in half

2 Hershey's chocolate bars (24 chocolate pieces)

 

Preheat the oven to 350 degrees.

1. In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt. Set aside.
2. In another bowl, beat the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract and mix until combined. Slowly add the dry ingredients and mix until just combined.
3. Drop rounded tablespoons of dough into a greased mini muffin tin. Press dough down into the muffin tin using a spoon or something round so there is a small indent in the dough. Bake for 6-8 minutes or until edges are just golden brown. Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie. Let cool completely.
4. Once cooled, preheat broiler. Place cookies under the broiler for 1-2 minutes, keeping a close eye on them so they don't burn. Once marshmallows are golden brown, remove from oven and place a piece of chocolate on top of each cookie.