HASH BROWN CASSEROLE
Preheat oven to 350 degrees
- Ingredients:
- 2 lbs. frozen hashbrowns
- 16 oz. sour cream
- 1 tsp. salt 1/2 tsp. Pepper
- 1/2 C Chopped Onion
- 2 cans of cream of chicken soup
- 8 oz. Shredded Cheddar Cheese
- 1 stick of butter (margarine)
- 1 Roll Ritz Crackers
- 1 C Peanut Butter (creamy)
- 1 C Sugar
- 1 Egg
- 1 tsp. vanilla
- 2 Boxes Jiffy Cornbread Mix
- 2 lbs. Ground Beef
- 1 lg. Onion (Chopped)
- 1 lg. Can Cream Corn
- 4 eggs
- 1 C Milk
- 16 oz. Cheddar Cheese
- 16 oz. Can Tomato Sauce >
- 2 envelopes Chili Powder
- *Optional:Jalapeno Peppers (Chopped)
Directions:
Mix all ingredients together really good . Pour mixture into a 13x11" pan. Melt the stick of butter (margarine), crumble the roll of Ritz crackers and add to the melted butter-mix well-put this mixture on top of mixture in the pan. Bake at 350 degrees for 1 hour
PEANUT BUTTER COOKIES
Preheat oven to 350 degrees
Ingredients:Directions:
Mix ingredients together-drop by teaspoons onto greased cookie sheet. Bake about 8-10 min, at 350 degrees.
MEXICAN CORNBREAD
Preheat oven to 350 degrees
Ingredients:Directions:
Brown ground beef and onions together, then drain, put back into skillet, add chili powder and tomato sauce , let simmer , then mix muffin mix , eggs ,milk,cream corn together. Grease a 11x13" pan, pour half of the muffin mix into bottom of the pan,put beef mixture over that , then put cheddar cheese ,jalapeno (optional)on top of beef mixture. Top with the other half of the muffin mix.Bake at 350 degrees for 35-45 minutes
BROWNIE PECAN PIE
Preheat oven to 350°F
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Yield: 8 servings Ingredients:
- 1 cup KaroŽ Light Corn Syrup
- 1/2 cup sugar
- 1/8 teaspoon salt
- 4 ounces semi-sweet baking chocolate, broken into pieces
- 3 tablespoons butter or margarine
- 4 eggs slightly beaten
- 1 teaspoon vanilla
- 1 cup pecans, coarsely chopped
- 1 (9-inch) unbaked or frozen deep-dish pie crust
- whipped cream (optional)
Directions:
Combine KaroŽ, sugar and salt in a small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat.
Add chocolate and butter to KaroŽ mixture, stirring until chocolate is melted and mixture is smooth. Let cool.
Slowly pour chocolate mixture over eggs, stirring constantly. Add vanilla and pecans; mix well. Pour mixture into pie crust.
Bake at 350°F for 50 minutes; cool. If desired, top with whipped cream.
*NOTE: I use a Graham Cracker crust and use the Karo Light syrup with vanilla. I also add vanilla as the instructions require. Follow the instructions and make sure you keep stirring the chocolate once its added to the Karo so its nice and smooth and after you remove it from the heat, I add 3 1/2 tablespoons of real butter, the sweet cream kind. I know this will cost a little more but you can taste the difference. You will need to let the chocolate cool before adding it to the eggs or the eggs will cook and you will have scrambled eggs in your pie, trust me, I already made this mistake. Keep stirring the chocolate until it cools, you can take a break in between stirring but only a minute or two. Upon cooling add it to your eggs and keep stirring until well mixed, pour chocolate slowly into eggs until well mixed. Next add the vanilla and mix thoroughly. Lastly, add the broken pieces of Pecans then stir thoroughly again. Add it to the pie crust and place in oven. 50 minutes is pretty accurate cook time. You will see the pie rise but do not be alarmed, this will settle once you take it out to cool. Wait about 50 to 70 minutes before you cut and serve. ENJOY!!!
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