Farmer Casserole

ingredients:
6 c. frozen shredded hash browns
1 1/2 c.shredded Cheddar cheese
2 cups diced cooked ham
1/2 c. sliced green onions
8 large beaten eggs
Two 12-ounce c. evaporated milk
1/4 t. salt
1/4 t. pepper

Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish. Bake at 350 45-55 min.

Baked Potato Casserole

Ingredients

8 medium-size potatoes, peeled and chopped into 1-inch chunks
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese (divided)
6 slices of bacon, cooked and chopped
1 small onion, chopped
1/2 cup sour cream
Green onions or parsley for garnish

Directions

Preheat the oven to 350 degrees F.
Put the chopped potatoes into a large saucepan and cover with water. Bring to a boil and cook them over medium-high heat for about 15-20 minutes, or until they are tender. Then, drain the potatoes. (You could also bake the potatoes in the oven and then cut them into chunks.)
Put the potatoes back in the saucepan and toss with the bacon.
In a separate bowl, mix the salt, pepper, 1 1/2 cups of cheese, sour cream, and onion. Then, add this mixture to the saucepan with the potatoes and toss thoroughly.
Grease a 2.5- to 3-quart casserole dish with cooking spray, and then spoon the mixture into the dish.
Bake for 20 to 25 minutes, then top the dish with the remaining cheese and garnish and let it bake for another 3-5 minutes, or until the cheese has melted.

Recipe for Strawberry-Banana Cheesecake Salad

Stir together:

1 bag of miniature marshmallows
16 oz of vanilla yogurt
1 regular size tub of cool whip
1 package of nobake cheese cake filling

Stir in
1-2 containers of sliced up strawberries
3-4 sliced up bananas

Other fruits can be substituted or added as desired

Best served chilled and same day due to nanner discoloration lol

Sounds like a cool dessert for a hot summer day!

Ok, here's another fun recipe to try that involves brownies and cookies or better known as BROOKIES!!!

Ingredients:
-Brownie Mix and ingredients listed to make
-Packaged Chocolate Chip Cookie Dough

How to Make:
1 scoop of brownie batter + 1 scoop of cookie dough in a muffin pan = brookies!

Make brownie and cookie mixes according to box directions. Bake as directed on box BUT start checking about half way through the directed time so your brownies stay moist (remember they are a smaller cook area when made as a muffin size and it will vary a little for each oven)

Suggestion: Bake on 350 degrees F for 20 minutes, but start checking around 12-15 minutes.

COOKIES AND CREAM

1 bag Oreos, crushed
8oz cream cheese, softened
1/4 cup butter
1 cup powdered sugar
3 cups milk
2 sm boxes instant vanilla pudding
1/2 tsp vanilla
12 oz Cool Whip, thawed

Cream together cream cheese, butter & powered sugar & vanilla. In separate bowl mix milk & pudding chill until set. Fold in cool whip after pudding has set. Add cream cheese mixture, layer with Oreos... Chill until ready to serve!

** Snickers Caramel Apple **

Ingredients:

6 regular size Snickers Candy Bars
4 medium apples I used Red Delicious
1 (5.1 oz.) package Vanilla Instant Pudding dry, do not prepare
1/2 cup milk
1 (16 oz.) tub cool whip thawed to room temp
1/2 cup caramel ice cream topping

Instructions:

Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined.
Chop up apples and Snickers into bite size pieces.
Stir chopped apples and Snickers into pudding mixture.
Place in a large bowl and drizzle with caramel ice cream topping.
Chill for at least 1 hour before serving.

HUMMINGBIRD CAKE

If you are looking for the perfect cake recipe, here it is!! Besides being unbelieveabley delicious, it’s super easy to make – literally just dump and stir the ingredients for the cake. Only the frosting requires a mixer, if you make it homemadeHummingbird Cake is such a lovely name for a cake. Although I do not know how it got its name, it does seem that it may have something to do with how sugary rich this cake is maybe? just like the nectar that Hummingbirds love to feed on.
This cake is similar to a carrot cake, especially when filled and frosted with the ever popular cream cheese icing.

Ingredients:

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs- lightly beaten
2 teaspoons vanilla extract
1 1/2 cups oil
1 (8 ounce can) crushed pineapple -do not drain
2 cups bananas, mashed or about 3 – 4 large bananas
1 cups pecans or almonds/ walnuts chopped

(it is supposed to be pecans but sometimes I change it up a bit)

1. Combine the flour, sugar, baking soda, salt, cinnamon.
2. Mix together with whisk. Add eggs, vanilla extract, oil, pineapple, bananas and pecans(or nuts of choice) and mix until all ingredients are moistened
3. Spray 3 (9 inch) round cake pans or one 9 x 13 inch pan. Cook in preheated 350 degree oven 30 to 35 minutes until cake is done in center. Then Frost with cream cheese frosting or any favorite frosting you may have!

Pecan Cream Cheese Frosting:

1/4 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 pound box (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract
1/2 cup finely chopped pecans

Easy & Healthy Shrimp....No Butter (uses chicken broth, white wine, lemon juice)
Ingredients

4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges
Preparation

In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley. Enjoy!

Apple Pie Enchiladas - Incredibly easy to make and are Out Of This World Good!

Ingredients:
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 teaspoon vanilla
6 (8 inch) flour tortillas - store bought is great for this, Just be sure to buy Flour Tortillas

Directions:
1. Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon and roll up, tucking in edges; and place seam side down in prepared dish.
2. In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.
3. Pour sauce over enchiladas and let stand 45 minutes.
Note: Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transform the flour tortillas into a faux pasty dough.
4. Bake in preheated oven at 350 degrees F for 30 minutes, or until golden.

Tip: Each sauce recipe is enough for 6 Apple Pie Enchiladas.

Stove-Top Pasta and Cheese

Homemade macaroni and cheese requires many more steps than store-bought mixes, including making a béchamel sauce from scratch. This stove-top version, which matches the boxed kind in ease, approaches the sublime flavor of more-involved baked varieties. Whisking a mixture of eggs and grated cheddar and Parmesan into steaming-hot noodles on the stove top creates a luscious sauce — in mere minutes.


2 to 3 slices rustic bread, such as ciabatta, trimmed of crusts and cut into 1-inch pieces
1 tablespoon unsalted butter
Coarse salt and freshly ground pepper
1 pound spaghetti
3 large eggs, room temperature
1 ounce Parmesan, finely grated (about 1/2 cup)
1 ounce sharp cheddar, finely grated (about 1/2 cup)
1/2 cup heavy cream
1/2 teaspoon Dijon mustard

1. Pulse bread in a food processor until coarsely ground (you should have 1 cup). Toast breadcrumbs in a large skillet over medium heat, tossing, until golden and crisp, about 7 minutes. Remove from heat and add butter, tossing to coat. Season with salt and pepper.

2. Cook pasta in a large pot of generously salted water until al dente, according to package directions. Reserve 1 cup pasta water; drain.

3. Meanwhile, whisk together eggs, both cheeses, cream, and mustard in a bowl.

4. Return pasta to pot and add egg mixture. Cook over low heat, stirring, until sauce has thickened, about 2 minutes. Add reserved pasta water, 1/4 cup at a time, until pasta is evenly coated. Season with salt and pepper. Serve immediately, topped with breadcrumbs.

BETTER-THAN-TAKEOUT-FRIED-RICE

Serves: 5-6
Ingredients
•4 cups rice, prepared (use brown rice)
•½ pound boneless, skinless chicken breasts, cooked or shrimp cooked
•1 cup peas & carrots, frozen
•1 white onion, chopped
•2 cloves garlic, minced
•2 eggs
•3 tablespoons sesame oil
•¼ cup soy sauce

Instructions
1.Prepare rice according to package instructions to yield 4 cups cooked rice.
2.Heat sesame oil in a large skillet on medium heat.
3.Add onion, garlic, peas, and carrots. Stir fry until tender.
4.Crack eggs into pan and scramble, mixing throughout vegetables.
5.Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.