32 oz frozen hash browns
1 small onion, chopped
1/2 cup melted butter
1 can cream of chicken soup
1 8 oz tub of sour cream
1 bag shredded cheddar cheese
Salt and pepper to taste
Optional: 1 cup crushed corn flakes or potato chips
Mix onion, soup, sour cream, and cheese in bowl. Place potatoes in 9 x 13 baking dish. Pour melted button on top. Then stir in mixture of remaining items. Sprinkle corn flakes or potato chips on top. Bake uncovered @ 350 degrees for 45-50 minutes.
For more delicious recipes like this one, visit Tammy at Cookin' at Home - Free Homestyle Recipes OR go to the forums on CWAHM.com where Tammy is the moderator. Click HERE.
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Tuesday, December 23, 2008
Wednesday, September 17, 2008
Sweet & Salties
If there's anything I like almost as much as dark chocolate, it's chocolate with something salty. Carrie sent me this recipe. Yum!
Recipe:
Line a cookie sheet with greased aluminum foil.
Bring to a boil in a saucepan and simmer for five minutes:
1 C. Butter
1 C. Dark Brown Sugar
On cookie sheet layer:
Saltines - enough to cover, close together.
Pour the butter/brown sugar mixgture over the crackers and bake at 350 degrees for 6 to 10 minutes (depending on your oven -- watch it).
Remove and immediately pour over the crackers:
1 12 oz. bag of chocolate chips (my preference is Nestle's), spreading them as they melt.
Sprinkle with:
1/2 of a 12 oz. bag of brickle bits (chopped nuts work great, too).
Cool to room temperature, and then chill in the refrigerator. If they stay in the refrigerator long enough to harden, break them into pieces like peantut brittle. Enjoy!
Note from Carrie: You can also mix peanut butter chips and chocolate chips. In fact, any chip mixture that strikes your fancy works well.
Thanks so much, Carrie! Can't wait to try this.
Recipe:
Line a cookie sheet with greased aluminum foil.
Bring to a boil in a saucepan and simmer for five minutes:
1 C. Butter
1 C. Dark Brown Sugar
On cookie sheet layer:
Saltines - enough to cover, close together.
Pour the butter/brown sugar mixgture over the crackers and bake at 350 degrees for 6 to 10 minutes (depending on your oven -- watch it).
Remove and immediately pour over the crackers:
1 12 oz. bag of chocolate chips (my preference is Nestle's), spreading them as they melt.
Sprinkle with:
1/2 of a 12 oz. bag of brickle bits (chopped nuts work great, too).
Cool to room temperature, and then chill in the refrigerator. If they stay in the refrigerator long enough to harden, break them into pieces like peantut brittle. Enjoy!
Note from Carrie: You can also mix peanut butter chips and chocolate chips. In fact, any chip mixture that strikes your fancy works well.
Thanks so much, Carrie! Can't wait to try this.
Friday, September 05, 2008
Spinach and Artichoke Baked French Bread
I saw this on the recipe forum on CWAHM.com (Christian Work at Home Moms), and thought it sounded scrumptious. Tammy Embrich gave me permission to share it with you. Enjoy!
12 oz bag fresh spinach, stems removed, cut in a wide chiffonade
14 to 16 oz can artichoke hearts, drained, chopped
2 cups mayonnaise
2 cups grated Parmesan cheese
1 loaf French Bread
Cut the artichoke into small pieces and add to the spinach. Next add the mayo. and cheese, and mix these with a spoon until equally blended. Cut the French bread diagonally into 1 inch slices and top with mixture.
Place on a cookie sheet and bake at 350 until slightly browned on top (10 to 15 minutes). This also can be baked without the bread and served as a warm dip.
Tammy owns and operates two work at home websites, a work at home forum, a recipe site and three blogs. She offers free work at home job leads for the job seeker, business work at home articles, tips, and more. You can visit Tammy at http://www.onestopwebemployment.com and http://www.cookin-at-home.com
12 oz bag fresh spinach, stems removed, cut in a wide chiffonade
14 to 16 oz can artichoke hearts, drained, chopped
2 cups mayonnaise
2 cups grated Parmesan cheese
1 loaf French Bread
Cut the artichoke into small pieces and add to the spinach. Next add the mayo. and cheese, and mix these with a spoon until equally blended. Cut the French bread diagonally into 1 inch slices and top with mixture.
Place on a cookie sheet and bake at 350 until slightly browned on top (10 to 15 minutes). This also can be baked without the bread and served as a warm dip.
Tammy owns and operates two work at home websites, a work at home forum, a recipe site and three blogs. She offers free work at home job leads for the job seeker, business work at home articles, tips, and more. You can visit Tammy at http://www.onestopwebemployment.com and http://www.cookin-at-home.com
Tuesday, August 12, 2008
Banana Wheat Bread - Breadmaker Recipe
Recently, we ate at a local Penn Station. I ordered a Reuben made with turkey instead of corned beef - delicious! Afterwards we went to the Salvation Army Store next door, and I found a Regal Breadmaker Machine for $3.99! Since then, I've made lots of bread, experimenting with recipes. Tons of fun! Here's what I made last night:
Banana Wheat Bread
1/4 cup honey
1/4 cup lukewarm water
1 egg (I used 1/4 cup EggBeaters)
1/4 cup oil
1/2 teaspoon vanilla extract
2 bananas, sliced
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups bread flour
1 1/2 cups wheat flour
1 1/2 teaspoons Kroger bread machine yeast
1/2 cup chopped walnuts
On my machine, I used the 'Wheat' setting with 'Light' crust. Enjoy!
I am the living bread that came down from heaven. If anyone eats of this bread, he will live forever. This bread is my flesh, which I will give for the life of the world. - Jesus Christ (John 6:51)
Banana Wheat Bread
1/4 cup honey
1/4 cup lukewarm water
1 egg (I used 1/4 cup EggBeaters)
1/4 cup oil
1/2 teaspoon vanilla extract
2 bananas, sliced
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups bread flour
1 1/2 cups wheat flour
1 1/2 teaspoons Kroger bread machine yeast
1/2 cup chopped walnuts
On my machine, I used the 'Wheat' setting with 'Light' crust. Enjoy!
I am the living bread that came down from heaven. If anyone eats of this bread, he will live forever. This bread is my flesh, which I will give for the life of the world. - Jesus Christ (John 6:51)
Friday, August 01, 2008
Pepper & Salmon Soup
A recipe from the files of Alyice Edrich, The Dabbling Mum! I haven't tried this recipe yet, but it sounds wonderful. Alyice says the soup has a real peppery kick, but you can’t stop eating it. If you try it, please drop back by and let me know.
1 # salmon filets, skinned and cut into 1 inch cubes
1 Tb extra virgin olive oil
2 C mushrooms, chopped
1 C onions, chopped
1/2 C orange bell pepper, finely chopped
1/2 C celery, chopped
3 C russet potatoes, peeled & cubed
32 oz. chicken broth, low sodium
2 C water, plus 2 Tb
1 tsp dill weed
2 Tb fish sauce
1 tsp celery salt
1 tsp sea salt
1/2 Tb black pepper (use 1 tsp if you don’t want it real peppery)
2 tsp lemon juice
1/2 C milk
1/2 C heavy cream
1 Tb cornstarch
Directions:
Heat oil in saucepan over medium-low heat.
When oil is hot, add onions and bell peppers.
Sauté for 4 minutes, stirring continually.
In a large soup pot mix together broth, water, fish sauce, celery salt, sea salt, black pepper, dill weed, onions, bell peppers, and raw veggies.
Cook over medium-high heat until potatoes are tender, about 60 minutes.
In a separate skillet, pan-sear salmon for five minutes and set aside.
When potatoes are done, add salmon to soup pot, lower heat to medium-low, and cook for another 5 minutes or until salmon is cooked through.
Mix cornstarch and 2 Tb warm water together until smooth and liquidy.
Add cornstarch mixture to soup and blend well.
Add cream, milk, and lemon juice. Cook for another 3 minutes.
Serve with warm, toasted, buttered bread. (Nico suggests Hawaiian bread.)
Optional:
Add 1 C fresh green beans, cut into thirds.
About The Cook:
Alyice Edrich is a work-at-home mom with an award winning online magazine. Visit her website, http://thedabblingmum.com/, to learn how you can earn a living working from home, too. Or stop by her personal blog, http://alyiceedrich.com/, to learn more about life on the prairie.
1 # salmon filets, skinned and cut into 1 inch cubes
1 Tb extra virgin olive oil
2 C mushrooms, chopped
1 C onions, chopped
1/2 C orange bell pepper, finely chopped
1/2 C celery, chopped
3 C russet potatoes, peeled & cubed
32 oz. chicken broth, low sodium
2 C water, plus 2 Tb
1 tsp dill weed
2 Tb fish sauce
1 tsp celery salt
1 tsp sea salt
1/2 Tb black pepper (use 1 tsp if you don’t want it real peppery)
2 tsp lemon juice
1/2 C milk
1/2 C heavy cream
1 Tb cornstarch
Directions:
Heat oil in saucepan over medium-low heat.
When oil is hot, add onions and bell peppers.
Sauté for 4 minutes, stirring continually.
In a large soup pot mix together broth, water, fish sauce, celery salt, sea salt, black pepper, dill weed, onions, bell peppers, and raw veggies.
Cook over medium-high heat until potatoes are tender, about 60 minutes.
In a separate skillet, pan-sear salmon for five minutes and set aside.
When potatoes are done, add salmon to soup pot, lower heat to medium-low, and cook for another 5 minutes or until salmon is cooked through.
Mix cornstarch and 2 Tb warm water together until smooth and liquidy.
Add cornstarch mixture to soup and blend well.
Add cream, milk, and lemon juice. Cook for another 3 minutes.
Serve with warm, toasted, buttered bread. (Nico suggests Hawaiian bread.)
Optional:
Add 1 C fresh green beans, cut into thirds.
About The Cook:
Alyice Edrich is a work-at-home mom with an award winning online magazine. Visit her website, http://thedabblingmum.com/, to learn how you can earn a living working from home, too. Or stop by her personal blog, http://alyiceedrich.com/, to learn more about life on the prairie.
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