Hash Brown Casserole

Another amazing recipe!

Hash Brown Casserole


1 (2 lb.) package frozen hash brown potatoes, thawed
½ c. melted butter
1 (10.75) can condensed cream of chicken soup
1 (8 oz) container sour cream
½ c. chopped onions
2 c. shredded cheddar cheese
1 tsp salt
¼ tsp ground black pepper
2 c. crushed cornflakes cereal
¼ c. melted butter

Preheat oven to 350. In a large bowl, combine hash browns, ½ c. melted butter, soup, sour cream, chopped onion, cheese, salt and pepper. Place mixture in 3 quart (13 x 9” dish works well) casserole dish.

In a medium saucepan over medium heat, sauté cornflakes in ¼ c. melted butter, and sprinkle the mixture over the top of the casserole.

Bake covered in preheated oven for 40 minutes.

Apricot Cream Cheese Stuffed French Toast

This recipe is absolutely amazing!

Apricot and Cream Cheese Stuffed French Toast


1 (8 oz) pkg. cream cheese, softened
½ c. chopped dried apricot halves
3 T. sugar
1 (16 oz) Italian bread loaf
4 large eggs
1 ½ c. half & half
1 ½ tsp. vanilla
Confectioners sugar
Maple flavored syrup

Spray 13 x 9 inch baking dish with nonstick cooking spray. In a small bowl, combine cream cheese, apricots and sugar; beat at medium speed with an electric mixer until creamy.

Cut and discard ends from bread. Cut bread into 2” thick slices; cut through top crust of each bread slice to form a pocket (do not cut completely in half). Stuff cream cheese mixture evenly into pockets. Place in prepared baking dish.

Whisk together eggs, half and half and vanilla. Pour mixture over bread slices. Cover and chill for 30-45 minutes, turning once.

Spray a griddle or large nonstick skillet with nonstick cooking spray. Heat over medium high heat. Cook bread slices on hot griddle 4-5 minutes on each side or until golden brown. Sprinkle with confectioners sugar and serve with syrup.

Mediterranean Stuffed Chicken Breasts

A new twist for me on this chicken... very interesting flavor... quite delicious says my husband!










Mediterranean Stuffed Chicken Breasts


1 large red bell pepper
¼ c. crumbled feta cheese
2 T. finely chopped pitted Kalamata olives
1 T. minced fresh basil
4 skinless boneless chicken breasts

Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Flatten with hand. Broil 15 minutes or until blackened. Place in a zip top baggie. Seal and let stand for 15 minutes.
Peel and finely chop.

Prepare grill to medium-high heat. Combine bell pepper, cheese, olives and basil. Cut a horizontal slit through thickest portion of the chicken breast to form a pocket. Stuff 2 T. bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle with salt and pepper.

Place chicken on a grill rack coated with cooking spray. Grill 6-7 minutes on each side or until done. Remove from grill, cover loosely with foil and let stand for 10 minutes. Serves 4.   (Serve with rice/potatoes and/or vegetable.)

Italian Herbed Shrimp Kebobs

Italian Herbed Shrimp Kabobs

½ c. packed fresh basil leaves
½ c. fresh cilantro leaves
¼ c. fresh parsley leaves
2 T. fresh squeezed lemon juice
2 T. Water
1 garlic clove
4 tsp. extra virgin olive oil
24 peeled and deveined jumbo shrimp
1 medium zucchini, cut into ½ inch thick slices
Cooking spray
½ tsp salt
¼ tsp pepper

Prepare grill to medium high heat.

Place first 6 ingredients in a blender or small food processor; add 2 tsp. olive oil. Process until smooth. Transfer basil mixture to a medium bowl. Add shrimp to bowl, toss well to coat. Let stand at room temperature for 15 minutes.

Thread 6 shrimp and 5 zucchini slices alternately onto each of 4 (12 inch) skewers. Drizzle kebabs evenly with remaining olive oil. Place kebabs on grill rack coated with cooking spray; grill 3-4 minutes on each side or until done. Sprinkle evenly with salt and pepper. Yield – 4 servings. Serve with rice and vegetable or salad.

Mother's Day Brunch 2010

Mother's Day Brunch was fantastic...











Apricot Cream Cheese Stuffed French Toast
Eggs Benedict Strata
Sugar & Spice Bacon
Hash Brown Casserole
Crescent Hot Cross Buns
Banana Chocolate Chip Muffins
Strawberry tree, assorted fruit, cream cheese dip
Peach Bellinis and Bloody Mary's

Lemony White Chocolate Cheesecake

Lemony White Chocolate Cheesecake

1 ¼ cups all purpose flour

2 T. confectioner’s sugar
1 tsp. grated lemon peel
½ c. cold butter, cubed

Filling:

4 packages (8 oz each) cream cheese, softened
1¼ c. sugar
2 T. all purpose flour
2 T. lemon juice
2 T. heavy whipping cream
2 tsp. vanilla
4 eggs, lightly beaten
10 oz. white baking chocolate, melted and cooled
2 tsp. grated lemon peel
2-3 drops yellow food coloring, if desired

Heat oven to 325. Place a 9 inch springform pan on a double layer of heavy duty foil (about 18” square). Securely wrap foil around pan, set aside.

In a small bowl, combine the flour, confectioner’s sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet and bake at 325 for 25-30 minutes or until golden brown. Cool on a wire rack.

In a large bowl, beat the cream cheese, sugar, flour, lemon juice, cream and vanilla until well blended. Add eggs, beat on low speed just until combined. Stir in white chocolate and lemon peel. Add food coloring if desired. Pour into crust.

Place springform pan in a large baking pan, add one inch of hot water to the larger pan. Bake at 325 for 65-85 minutes or until the center is just set and top appears dull.

Remove pan from the water bath. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen. Cool one hour longer. Refrigerate cheesecake over night.

Beef Enchiladas with refried beans and rice

Beef Enchiladas

1 lb. ground beef
1 medium onion, chopped
1 can seasoned pinto beans, rinsed and drained
1/2 c. water
1 (1 oz) pkg taco seasoning mix
4 oz. cream cheese, softened
1 can enchilada sauce
4 large flour tortillas
2/3 c. shredded mexican cheese blend

Heat oven to 350.  Brown ground beef and onion.  Add pinto beans until heated through.  Drain.

Add water and taco seasoning mix.  Bring to a simmer. Add cream cheese.  Simmer for 5 minutes.  remove from heat.   Place mixture in the middle of flour tortilla, roll up and place in lightly greased glass baking dish. 

Pour enchilada sauce over enchiladas.  Top with shredded cheese. Bake at 350 for 15-20 minutes.

Serve with rice and refried beans.