Friday, December 30, 2011

Ashley's Broccoli Casserole

1 box beef Rice A Roni
1 bag frozen chopped broccoli
1 small jar of cheese whiz--or 1/2 big jar
1 can of cream of mushroom soup

Cook Rice A Roni according to directions on box. Boil broccoli in pot of water until cooked. Drain broccoli. Mix broccoli, Rice A Roni, Soup, and Cheese Whiz. If you need more cheese, you can add more. Pour into a casserole dish and bake at 350 for 40 minutes or until hot and bubbly.

Teresa's Thanksgiving Stuffing

5 tablespoons of softened butter
6 cups store-bought bread crumbs
1 tablespoon extra-virgin olive oil
1 pound mild Italian sausage
1 pound of portabello mushrooms
1 large onion, chopped
3 large carrots, peeled and diced
2 large ribs of celery, chopped
½ cup minced fresh parsley
½ tablespoon of thyme
1 tablespoon of minced fresh sage
1 teaspoon of minced garlic
1 teaspoon of salt
Pepper to taste
3 large eggs, lightly beaten
4 cups of chicken broth

Heat oven to 350º.  Coat a 9 by 13 inch casserole dish with 1 tablespoon of butter.  Place bread crumbs in a very large bowl.  Heat oil in a large pan over medium-high heat; add sausage and cook until nicely browned on all sides.  Remove from pan and set aside to cool.  Drain all but 3 tablespoons of the fat from the pan, and then add the mushrooms and stir, scraping up any browned bits with a wooden spoon.  Cook until lightly browned, about 4 minutes.  Add mushrooms to bread crumbs.

Return the pan to medium-high heat and melt the remaining 4 tablespoons of butter.  Add onion, carrots, garlic and celery and sauté, stirring occasionally, until lightly browned and soft, about 5 minutes.  Add parsley, thyme, sage, salt and pepper and cook 1 more minute.  Add to bread cubes and mushrooms; stir to combine.

Add sausage to stuffing mixture, along with eggs and broth, mix well.  Spoon mixture into the casserole dish and bake uncovered until top is lightly browned and crusty, about 1 hour.

Twice Baked Potatoes

4 large Baking Potatoes
Ranch dressing
Shredded Cheddar Cheese
Salt and pepper
Bacon bits

Microwave potatoes until done.  Preheat oven to 250°.  Slice potatoes down middle and scoop out potatoes into a mixing bowl.  Add ranch dressing, cheese, salt and pepper and bacon bits.  Mix together and add more if you need it.  Scoop mixture back into potatoes and top with cheese.  Put in oven and bake until cheese is melted.

Refried Potatoes

4 to 6 potatoes
1 onion
1 stick of butter
1 tablespoon sugar

Bake potatoes (microwave or oven).  Cup up with peelings.  Cup up onion and sauté in butter and sprinkle sugar on top.  Then add cup up potatoes and cook until brown.  (sometimes you might need to add more butter)

Watergate Salad

1 box pistachio pudding
1 12oz can crushed pineapple
½ cup miniature marshmallows
½ cup chopped nuts
8oz container of Cool Whip

Mix dry pudding with pineapple.  Gradually fold in other ingredients and chill before serving.

Layered Salad

1 head of lettuce , shredded
½ cup chopped onion
1 large can LeSeur peas, drained
½ cup mayo mixed with 8 oz sour cream
2 tablespoons sugar
6 oz grated cheddar cheese
8 strips bacon, fried, crisp and crumbled (or bacon bits)

Layer ingredients in order given in a 13x9 dish.  Cover and refrigerate for at least 8 hours.

Hashbrown Potato Pie

5 large eggs
½ cup milk
3 cups Country Style Hash Browns, thawed
1/3 cup green onions, thinly sliced
½ teaspoon salt
¼ teaspoon hot pepper sauce
1 ½ cups sharp cheddar cheese, shredded and divided
4 slices bacon, cooked crisp and crumbled (or 1/3 cup real bacon bits)

Heat oven to 350°.  Beat together eggs and milk.  Stir in potatoes, green onions, salt and pepper sauce.  Stir in 1 cup of the cheese and half of the bacon.  Pour into a greased 9-inch pie plate or quiche dish.  Bake 25-30 minutes or until center is set.

Sprinkle remaining bacon and ½ cup cheese over top of pie; continue baking 3-4 minutes or until cheese is melted.