Hashbrown Casserole

This tastes a lot like the hashbrowns at Cracker Barrell.

Hashbrown Casserole
1 lb frozen shredded hashbrowns, thawed
1 can cream of chicken soup
1/4 cup water
4 T butter, melted
1/4 cup finely chopped onion
2 cups shredded cheddar cheese
salt and pepper to taste

Mix all together and put in a greased 8x8 pan. Bake at 350 for about 45 minutes or until cheese is melted and heated through. Remove from oven and sprinkle with more cheese on top if desired.

Crockpot Stuffed Peppers

Crockpot Stuffed Peppers
1-10 oz package frozen corn
3/4 lb ground meat (turkey or beef)
1-8 oz can tomato sauce
salt and pepper to taste
1/2 t. garlic powder
1 cup cheddar cheese, shredded
1/2 t. worchestire sauce
1/4 cup onion, chopped
6 green peppers
2 T ketchup
3 T water

In a bowl, combine first 8 ingredients. Stuff peppers 2/3 full and place in crockpot. Pour ketchup over tops of pepper. Place water in bottom of crockpot. Cover and cook on low for 7-9 hours or on high for 3-4 hours.

Cinnamon Rolls with Cream Cheese Frosting

Love these!!! The frosting is great on other things too, such as banana bread. Definitely worth the time to make them.

Cinnamon Rolls with Cream Cheese Frosting
Dough:
1 cup warm milk
1/4 cup melted butter
1/4 cup sugar
1 t. salt
2 eggs, lightly beaten
1 T. dry yeast
1/4 cup gluten (in the baking aisle)
3-4 cups flour

Filling:
1/4 cup melted butter
1/2 cup sugar
4 t. cinnamon
3/4 cup raisins (optional)

Frosting:
8 oz cream cheese
1/4 cup butter
1 cup powdered sugar
1/2 t. vanilla extract

1. In large bowl, combine dough ingredients and knead about 5-10 minutes to make a soft (not sticky), smooth, elasticy dough.
2. Place in greased bowl (rub bowl with a little oil), turning once (so dough gets a little oily all over) and cover with a towl. Set in a warm plae and let rise until dough doubles in size (1-2 hours)
***if you have a bread machine, you can use DOUGH cycle for steps 1 and 2 above.***
3. Punch down and let rest 10 minutes. If your using raisins, place in boiling water until they are soft and plump.
4. Mix cinnamon and sugar in a bowl. Roll out dough to large rectangle. Spread with melted butter. Sprinkle on cinnamon and sugar mixture. Add raisins if using.
5. Roll dough up into a log. Using dental floss, cut into 12 buns (slip under dough, cross over top, and pull to cut dough). Place rolls in 9x13 pan. Cover and let rise 20-30 minutes.
7. Bake uncovered in preheated oven at 350 for a metal pan, or 375 for a glass pan. After 15 minutes, cover with foil and bake another 3-5 minutes. Cool on wire rack.
8. Frosting-cream butter and cream cheese together. Add sugar and vanilla. Mix well and frost top of rolls.

Homemade Waffles

Quick and easy to make if you have a waffle iron. We use whole wheat, but you can use all-purpose flour instead.

Homemade Waffles
1 1/4 cup milk
6 t. melted butter
2 eggs
1/4 t. salt
1 T baking powder
1 3/4 cup whole wheat flour.

Combine milk, butter, and eggs in a bowl. Whisk thoroughly. Add salt, baking powder, and flour. Mix until smooth. Cook according to waffle maker directions.

Maple Pancakes

These are good. They are thicker than regular pancakes and take a little longer to cook. The girls and I make these for breakfast about once a week. The original recipe is on this site.

Maple Pancakes
1/2 cup old fashioned oats (oatmeal)
1 cup water
1 cup pancake mix
2 T. almond meal (optional-we usually don't use this)
1 egg
2 T. real maple syrup

Place oats and water in a good sized bowl. Cover and microwave 3 minutes. Stir in rest of ingredients and cook like pancakes.

Zucchini Bread

This is a good zucchini bread recipe, and is slightly healthier without tasting any different. Kids love it and its great to use up some leftover zucchini.

Zucchini Bread
1 1/2 cup whole wheat flour
1 1/2 cup all-purpose flour (you can just use 3 cups all-purpose if thats what you have!)
1 t. baking soda
1/2 t. salt
1 t. baking powder
3 t. ground cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 cup sugar
3 t. vanilla extract
2-3 cups grated zucchini
1 t. nutmeg

Grease two loaf pans. Preheat oven to 325. Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl. In a separate bowl, beat eggs, oil, vanilla, and sugar together. Add sifted ingredients and beat well. Stir in zucchini until well mixed. Pour into greased pans. Bake for 50 minutes at 325. Cool in pan for 20 minutes and remove. Allow to finish cooling and enjoy!

Hot Spinach and Artichoke dip

Hot Spinach and Artichoke Dip
1-8oz package cream cheese
1/4 cup mayonaisse
1/4 cup parmesan cheese
1/4 cup romano cheese
1 clove garlic, finely minced
1/2 t basil
1/4 t salt and pepper

(mix together and add):

14 oz canned artichoke hearts (drained and chopped)
1/2 cup spinach (steamed)

(mix until blended and top with):
1/4 cup grated mozzarella

(bake at 350 for 25 minutes until top is browned.)