Cheesy Hashbrown Casserole

1 32 ounce package of O Brian Hash
browns
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1/4 tsp pepper
2 cups cheddar cheese, divided



Grease a 9 x 13 cake pan, preheat oven to 350º
Mix soup, milk, sour cream and  1 1/2 cups cheese with hashbrowns. Potatoes can be thawed or frozen. Pour into prepared cake pan, level out and place in preheated oven. Bake for one hour.  If using frozen potatoes it will take about  20 minutes longer to bake. The last 10 minutes I like to add about 1/2 cup of cheddar cheese to the top.
Serve and enjoy!!!

Meatball Casserole

Meatball Casserole

Ingredients:

1 loaf French bread, cut into 1-inch thick slices

1 (8 oz.) package softened cream cheese,

1/2 cup mayonnaise

1 tsp. Italian Seasoning

1/4 tsp. pepper

2 cups shredded mozzarella cheese, divided

1-lb. pkg. fully cooked frozen meatballs, thawed Or your own recipe

1 (28 oz.) jar favorite spaghetti sauce

Directions:

Preheat oven to 350F degrees.

Arrange bread slices in a single layer, to fill completely, in a non greased 9x13 baking dish. (You may need to tear some pieces of the bread to fill all the gaps in the pan)

In a bowl, combine cream cheese, mayonnaise and seasonings.

Spread mixture over bread.

Sprinkle with 1/2 cup shredded mozzarella cheese.

Gently mix together spaghetti sauce and meatballs. 

Evenly spoon over cheese. Getting meatballs spread as evenly as possible.

Sprinkle with remaining cheese.

Bake uncovered for 30-35 minutes.

Mamma's goulash

This has been a family favorite for generations and still one of my all time favorites today. Easy, quick and filling.  I hope you enjoy it as much as my family has for years.




1 1/2 cups uncooked elbow macaroni, cooked
1 quart crushed tomatoes
1/2 small onion
salt and pepper to taste
1 TBL Sugar

Brown hamburger and chopped onion, salt and pepper to taste, and drain fat. Cook macaroni in salted water  to al dente. Mix hamburger mixture, tomatoes, salt pepper, and sugar into kettle and heat through. Serve. This can also be made ahead and reheated in the oven until heated through.

Taco Soup

This recipe came from a dear neighbor. She gave me some of this delicious soup for my birthday one year. She, like I, don't follow a recipe to the "T", so some things were left out and others added. We don't like black beans so I leave that out! That is the fun part of making soup, you can do what you want to suit your tastes!

Taco Soup

From Gloria Ruzicka

2 lbs. browned hamburger

1 chopped onion

1 envelope taco seasoning

2 small envelopes Ranch dressing

2 cups water

1 can undrained pinto beans

1 can undrained black beans

1 can undrained light red kidney beans

1 can  16 ounce hunts cut tomatoes

1 can Rotel tomatoes

1 16 ounce can corn undrained.

Brown meat and add onion. Add taco seasoning, ranch, and water. Add beans, corn Rotel and tomatoes. Do not drain. You do not need to add all the beans if you don't have them or if you don't want them.

Simmer for 2 hours.

Blackberry Cobbler

Blackberry Cobbler

(found on Facebook) I rewrote parts of it.

2 1/2 C Fresh blackberries, washed

1 C Sugar

1 C Flour

2 t Baking powder

1/2 t Salt

1 C Milk

1/2 cup melted butter

Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes.

Preheat the oven at 350º.

Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and mix with the spoon until the ingredients are well incorporated and you still have a few clumps.

Pour the batter into cake pan, 9 x 9, and smooth it out. Finally, evenly pour the macerated blackberries on top of the batter with all the sugar included.

Bake in the oven for 45 minutes to 1 hour, depending on how golden you prefer it to be. Let it set up for a good 15 minutes so it will hold its shape. Very hot so be careful.

Serve warm or at  room temperature topped with fresh whipped cream. It can be stored  at room temperature, covered, for 2-3 days, then refrigerate, it there is any left. 

Pumpkin Caramel Poke Cake

Pumpkin Caramel Poke Cake 

{mommyskitchen.net} 

1 - 18 oz spice cake mix + (oil, water and eggs according to box directions)

1/2 - cup pumpkin puree

1/2 - 1 - cup sweetened condensed milk 

1 - cup Caramel Dip 

Whipped Frosting:

1 - 3.4 oz package pumpkin spice instant pudding mix 

1 - cup milk

1/4 - cup confectioners sugar 

1 - 8 oz tub whipped topping, thawed (cool whip)

Garnish:  

10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed 

additional caramel dip for drizzling. 

Preheat oven to 350 degrees. Prepare cake according to package directions adding the oil, eggs, water and pumpkin. Grease and flour a 9 x 13 cake. Pour cake batter into prepared pan and bake until a toothpick inserted in the center comes out clean.

While the cake is still warm poke holes 1 - inches apart all over the cake using a wooden spoon handle or a straw. If a lot of cake comes out on the handle, wipe with a paper towel and continue poking the holes. You want the holes all over the cake.

In a medium bowl, stir together the sweetened condensed milk (start with 1/2 cup and add more if needed) and the caramel dip. Pour the caramel mixture over the cake, making sure to fill the holes. It's OK if the mixture puddles on the sides. 

Place cake in refrigerator and let cool for one hour. Once cake is cooled, prepare the whipped topping frosting. In a large bowl add the dry pudding mix, confectioners sugar and milk. 

Using an electric mixer or a kitchen aid with the paddle attachment blend until the mixture starts to thicken. Fold in the whipped topping. Using a off set spatula or knife spread the whipped topping frosting evenly over the top of the cake.

Sprinkle frosted cake with crushed ginger snaps or graham cracker crumbs. Garnish with additional drizzled caramel topping. Serve cold and refrigerate any leftovers.

Cook's Note:  If you cannot find pumpkin spice pudding you can substitute with butterscotch or vanilla pudding, and add a dash of pumpkin pie spice. To make the caramel dip easier to drizzle for the garnish, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Using a spoon drizzle caramel on frosted cake.

This cake can be prepared the night before you would like to serve it.   

Root beer float pie

Root Beer Float Pie

1 8 ounce tub of Cool Whip, Thawed

3/4 cup of root beer, diet or regular

1/2 cup milk (I used 1%)

Root beer Extract to taste

1 small package of instant vanilla pudding mix

1 graham cracker crust store bought or home made

Maraschino cherries for garnish if desired. It does make the pie look prettier.

Combine the root beer, milk, and pudding mix in a large bowl. Mix with a whisk until it begins to thicken. FOLD in half of the whipped topping and desired root beer extract. Taste test to see if you would like to add more. Remember you can add but not subtract.

Spread onto the crust. Refrigerate for 5 minutes or so, then top with cool whip. Slicing the pie now makes it easier to cut when it’s frozen. Freeze for 8 hours or overnight.