Cheesy Hash Brown Casserole

Ingredients

1 30 ounce bag frozen hash browns 

2 cans cream of chicken soup

3/4 cups sour cream

3 cups shredded cheddar cheese (divided)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

salt and pepper (to taste)

3/4 cup French's Onion Rings

Directions

Preheat oven to 400 In a large bowl stir together everything except 1 cup of the cheese. Spread evenly into a greased 9x13" pan. Sprinkle the top with remaining cheese. Cover pan with foil and bake for 25 minutes. Uncover and bake 20 minutes more. During the last 10 minutes top with the onions.

Broccoli Cheese Soup

BROCCOLI/CAULIFLOWER SOUP

1 bunch broccoli

1 head cauliflower

1/2 cup chopped carrots

7 Tbl butter

7 Tbl flour

3 c half and half

3 c milk

1/4 tsp garlic

1/2 tsp pepper

1/2 tsp salt

5 or 6 chicken bouillon cubes

5 ounces of Velveeta Cheese or cheddar cheese

Steam or boil veggies till almost tender. In large pot melt butter, add flour to thicken, stirring constantly to make a paste. Combine warm milk and half and half pour into butter mixture and stir. Add spices and bouillon and cheese. Stir constantly until thick and cheese is melted.  Add veggies  and heat through. DO NOT BOIL.

Rhubarb Jam with Pineapple

Rhubarb jam

5 cups finely chopped rhubarb

5 cups white sugar

1 can (20 oz.) crushed pineapple with juice

2 packages (3 oz. each) strawberry Jello

In a large saucepan mix rhubarb, white sugar and pineapple (including juice). Bring to boil and simmer for 20 minutes, stirring often.

Add Jello, and stir until completely dissolved. Remove from heat, pour into sterilized jars and seal.

**This in not only good on bread or toast but great on ice cream as well. Enjoy.

Jell-o ice cream dessert

 ***1 pkg. (4 serving size) Jell-o flavor of your choice

 1 C BOILING water

 2 C softened vanilla ice cream

 Dissolve jello in boiling water. Cool in fridge for 10 minutes.

 Whisk in ice cream

 Pour into single serve dishes, chill until set.
**I double the recipe for 4 good size servings
***I use sugar free jell-o

Oven Baked Onion Rings

Crispy Oven baked Onion rings.

Ingredients

• 2 Onions Peeled and Sliced into 1/2" Rings
• 2 Cups of Milk, divided
• 1 Tablespoon of Vinegar
• 2 Eggs
• 1/2 Cup plus 2 Tablespoons of Flour
• 2 Cups of Panko bread crumbs
• 1 Tablespoon Olive Oil
• 1/2 teaspoon salt or seasoning of your choice
• 1/2 teaspoon of paprika for color

Instructions

 Preheat oven to 425º

 Put sliced onions in a large Ziploc bag with 1 cup of milk and let sit at least 30 minutes turning occasionally.

1. Put 1 tablespoon of vinegar in a 1-cup measuring cup and top to 1 cup with milk. Stir & let sit 5 minutes (to allow the milk to thicken a bit).
2. Mix together soured milk, eggs and 2 tablespoons of flour. Set aside.
3. In a separate bowl, combine Panko Bread Crumbs, olive oil and salt.
4. Remove onions from the Ziploc bag and drain (I used a strainer).
5. Place onions in a bag with 1/2 cup of flour and shake to coat.
6. Separate the Panko mixture into 2 small bowls (because the mixture gets wet and doesn't stick after a while).
7. One by one, dip each onion into the egg mixture and then into the Panko mixture to coat.
8. Place on a parchment paper covered pan.
9. Bake 10 minutes, flip over and bake an additional 10 minutes until browned and crispy.
10. Sprinkle with additional  salt if desired and serve with ketchup!