YUMMY, YUMMY...

Ok, I am not a big Betty Crocker Boxed Brownie Mix fan. I prefer my homemade ones from scratch and if I have to use a box mix I like to use Duncan Hines.

But I have been reading blogs everywhere raving about this particular "Cookie Brownie Bar" mix. So I cracked down on Tuesday and bought the box and made them yesterday. Let me just say that these bars are YUMMY, YUMMY!!!

Everyone is right these are delicious. So the next time you are at the store do yourself a favor and pick up a box of Betty Crockers ~Cookie Brownie Bars. You will be happy that you did.

Hashbrown Casserole

HASHBROWN CASSEROLE

*This is great for breakfast or also makes a wonderful side dish for any meal. I like to serve it at Thanksgiving with ham. This is a great potluck dish.

1 (30-32 oz pkg) frozen potato hash browns, THAWED

½ cup melted butter

1 can cream of chicken soup

1 ½ to 2 cups grated mild cheddar cheese

1 - 8oz carton sour cream

¼ cup onion, chopped (or ½ tsp onion powder)

1 tsp salt

2 to 3 cups cornflakes

½ cup melted butter for cornflakes (optional)

Mix together ½ cup melted butter, cream of chicken soup, sour cream, onions or onion powder and salt. Add cheese and fold in thawed potatoes. Pour into a 9 x 13 baking dish.

Top with cornflakes and drizzle ½ cup melted butter over cornflakes (butter on cornflakes step is optional – taste great either way with or without the extra butter).

Bake uncovered at 350 degrees for 45 minutes.

*Cooks Notes: The night before I make this dish, I take the frozen package of hashbrowns from freezer and transfer to refrigerator to thaw overnight.

*Another version: Can delete cornflakes step and split cheese in half and mix half of cheese in potato mixture and top casserole with other half of cheese. Great either way!

Carmel Pecan Dream Bars

This is a recipe that I got from my friend Jill at Jumpin' In. It has turned into one of our family favorites! Thanks for sharing this recipe Jill.

CARMEL- PECAN DREAM BARS

*Oh my, what a wonderful dessert to take to a gathering as no one will be disappointed! This has a carmel flavor with just a touch of chocolate, sweet and delicious!

Base:
1 yellow cake mix

1 egg

1 stick of butter, softened at room temperature or melted over low heat

Mix above with a hand mixer until crumbly and dough like and ingredients are well incorporated. Press into a jelly roll/bar pan (15 x 9 x 1).

Topping:
1 (14 oz) can Eagle Brand sweetened condensed milk

1 egg

1 tsp vanilla extract

1 cup pecan pieces (tiny pieces)

1 cup Semi-sweet chocolate chips

8 oz pkg Heath Bits 'O Brickle Toffee Bits

In a bowl mix first 3 ingredients well, add chocolate chips, toffee bits, pecans and stir. Pour on top of cake mix base.

Bake at 350 degrees for about 30 to 35 minutes. The crust will rise and slightly brown. Cool completely and slice into squares when cooled.

*Cooks Notes: Depending on your liking of chocolate and or toffee you can adjust those measurements for either or both in this recipe. Can also delete chocolate chips and only make with toffee.

SOPAPILLA CHEESECAKE

SOPAPILLA CHEESECAKE

*This is a delicious super easy dessert to make. It will leave guest wanting more.

2 (8 oz) packages cream cheese

2 (8 oz) packages refrigerated crescent dinner rolls

1 cup sugar

1 teaspoon vanilla extract

1/2 cup butter, melted

1/2 cup cinnamon sugar (combine 1/2 cup sugar with 1 tbsp cinnamon)

1) Using a 9x13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan.

2) Flatten.

3) Mix together the cream cheese, sugar, and extract with a hand mixer.

4) Spread over the crescent rolls.

5) Unroll the other can of crescent rolls and place on top of cream cheese mixture, carefully.

6) Pour the melted butter over the top and sprinkle with the cinnamon sugar mixture.

7) Bake at 350 degrees for 30 minutes.

*Cooks Note: Serve warm or refrigerate and sever cold. Great either way!

Oriental Salad

My friend Jill just posted her recipe for her version of Oriental Salad over at Jumpin In

Here is mine.

ORIENTAL SALAD

*This is a favorite on David’s side of the family. It is a great salad that all will enjoy.

1 head leaf lettuce, shredded
4 green onions, chopped
½ cup slivered almonds, toasted
2 tbsp sesame seeds (optional)
1 pkg Top Ramen noodles (chicken flavored)

Crush top ramen noodles in bag. Place crushed noodles and almonds on cookie sheet and brown in 350 degree oven. Stirring often for 3 to 5 minutes. Let cool and mix all above ingredients in big bowl.

Dressing:
½ cup oil
2 tbsp sugar
3 tbsp vinegar
½ tsp salt
½ tsp pepper
chicken flavor packet from Top Ramen noodles

Mix dressing ingredients in small bowl. Do not add dressing to salad until ready to serve.

Easy Beef Enchiladas

My friend Jill over at Jumpin' In host What's Cookin' Wednesday. If you are interest in some great recipes from dessert and appetizers to main course please check out her post every Wednesday.

Last night I was feeling under the weather. I wanted to make something fast and had come across a recipe a few month ago for Beef Enchiladas that sounded interesting and simple. I made a few modifications to the original recipe and it was quite delicious.

1 pound ground meat
1/2 tsp dried onion
1/4 tsp black pepper
1 tsp Knorr tomato boullion with chicken flavor (in red top jar)
1 - 10 3/4 oz can of cream of mushroom soup
1 - 10 oz can of Enchilada sauce
8 oz of shredded cheddar cheese
6 -8 corn tortillas (or can use flour)

Brown the meat with pepper, when meat is almost done add your dried onions and boullion. Once that is done, if you are using corn tortillas you will want to microwave them for about 45 seconds to get them soft so that they don't crack while rolling in the meat mixture. Fill tortillas with the meat mixture and roll up and place in a lightly greased 8x8 casserole dish making sure the seam side is down. Combine the mushroom soup and enchilada sauce in pan and warm so that it can incorporate together and pour on top of enchiladas. Top with cheese. Bake at 350 for 30-40 minutes.

*Cooks Note: Can add some cheese to meat mixture if you would like before rolling into tortillas. Can also add in some black olives.

Pasta E Fagiloli (Olive Garden Style)

I was watching Rachel Ray this morning as she was making her version of Pasta E Fagiloli and thought that that sounded good for dinner tonight. As I did a google search on Paste E Fagiloli I came across a recipe that sounded even better that Rachel Rays and decided to make it. I did a few modifications from the original recipe but it came out delicious. Here is my Pasta E Fagiloli - Olive Garden style version.

PASTA E FAGILOLI (OLIVE GARDEN STYLE)

3 teaspoons oil
2 lbs ground beef (I am sure ground turkey or chicken would taste great too)
10 oz bag shredded carrots
½ onion, chopped
2 cups celery, diced
28 oz can diced tomatoes
1 (16 oz) can red kidney beans
1 (15 oz) can Cannellini beans (white kidney beans)
4 (14 oz) cans beef stock
3 tsp oregano
2 tsp pepper
1 tsp kosher salt
5 tbsp fresh parsley, chopped (or dried parsley)
1 ½ tsp Tabasco sauce
2 (26 ½ oz) cans spaghetti sauce
2 ½ cups dry pasta wagon wheel shells

Sauté beef in oil in large 10 quart pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 5 minutes.

Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, salt, Tabasco and spaghetti sauce.

Simmer until celery and carrots are almost tender, about 30 minutes. Add pasta noodles the last 15 to 20 minutes before serving.