Potato Chicken Casserole

 

Ingredients :

• 2.5 lbs of Yukon Gold cubed, boiled and mashed potatoes.
• 1 cup of sour cream.
• 1 cup of shredded cheddar cheese.
• 1 (2.8 oz) can of french-fried onions.
• 2 tsps of salt.
• 1 tsp of coarse ground pepper.

You’ll Need (for the chicken):

• 1.5 – 2 lbs of poached and shredded boneless skinless chicken breasts.
• 1 (26 oz) bag of thawed and drained frozen mixed vegetables.
• 1 cup of sour cream.
• 2 tsps of ground mustard.
• 1 tsp of garlic powder.
• ½ tsp of pepper.
• 1 cup of shredded cheddar cheese.

How to:

Preheat the oven to 375°.

Mix together the potatoes ingredients and spread the mixture in a baking dish.

In a large bowl, mix together the chicken ingredients and spread over the potato mixture.
Sprinkle 1 cup of shredded cheddar cheese over the top and bake for 45 minutes.
Bonne Appétit!

Easy, peasy and cheesy! Trust me when I say once you get a taste of this potato and chicken casserole, you won’t stop until you hit the bottom of the casserole! Give it a shot, you’ll thank me later.

Easy Cinnamon Sugar Pecans

 

Ingredients

• 1 egg white
• 2 teaspoons water
• 2 teaspoons pure vanilla extract
• 1lb pecan halves (1 pound)
• 1 cup sugar
• ½ – 1 tablespoon ground cinnamon (your preference)
• ½ teaspoon salt

how to make it:
Preheat oven to 250 degrees
Spray a baking sheet with cooking spray
Mix sugar, cinnamon and salt in a large ziploc bag
Whisk egg white, water and vanilla in a large bowl until frothy (you can use a fork or electric mixer, either works just fine)
Add pecans to large bowl and stir to combine, coating each pecan in egg white mixture
Pour coated pecans into ziploc bag, seal and shake to fully coat in cinnamon/sugar mixture
Spread out in a single layer onto prepared baking sheet
Bake for 1 hour, stirring every 20 minutes.

LADY BIRD JOHNSON’S LEMON CAKE

 

Ingredients

• 3/4 Cup Softened Butter
• 1 1/4 Cups Sugar
• 8 Egg Yolks
• 2 1/2 Cups Flour
• 3 Teaspoons Baking Powder
• 1/4 Teaspoon Salt
• 3/4 Cup Milk
• 1 Teaspoon Vanilla Extract
• 2 t. lemon juice
• 1 Teaspoon Grated Lemon Rind

Directions :
Preheat your oven to 325° F. Cream the butter and sugar until fluffy. In a separate bowl, beat the egg yolks until light and lemon colored. Blend into the creamed mixture. Sift together the flour, baking powder and salt. Resift 3 times. Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk. Beat the batter thoroughly after each addition. Add the vanilla extract, lemon rind and lemon juice. Beat for 2 minutes. Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean. Remove from the oven and cool 19 minutes before inverting on serving platter.
LEMON GLAZE
2 cups powdered sugar
1-2 T. fresh lemon juice
1-2 t. buttermilk
Zest of one fresh lemon

Oh My!… Italian Turkey Meatballs

 

Ingredients

• 1 pound ground turkey
• 1/2 cup Italian-style bread crumbs
• 1/2 cup grated Kraft Parmesan cheese
• 1 Eggland’s Best egg
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon kosher salt (optional)

Instructions
Preheat oven to 375 degrees F (190 degrees C).
Mix turkey, bread crumbs, Parmesan cheese, egg, parsley, and salt together in a large bowl. Form meat mixture with wet hands into balls about 1 1/2 inches in diameter without handling or packing too hard.
Bake in the preheated oven until browned, about 20 minutes . An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Lemon Coconut Cake

 

Ingredients
For the cake

• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs, separated
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 cup milk
• 1 teaspoon vanilla extract
• Lemon Filling (see below)
• Cream Cheese Frosting (see below)
• 2 cups sweetened flaked coconut

• Lemon filling
• 1 cup sugar
• 1/4 cup cornstarch
• 4 egg yolks, lightly beaten
• 2 teaspoons grated lemon rind
• 1/3 cup fresh lemon juice
• 2 tablespoons butter
• Cream Cheese Frosting
• 1/2 cup butter, softened
• 1 (8-oz.) package cream cheese, softened
• 1 (16-oz.) package powdered sugar
• 1 teaspoon vanilla extract
• Toasted Coconut
• shredded or flaked coconut

Instructions
For the cake

Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.
Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
Beat egg whites at high speed with electric mixer until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Spoon batter into 3 greased and floured 9-inch round cake pans.
Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Lemon Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle with toasted coconut and spread Lemon on top. Garnish, if desired.

Lemon filling

Remove the zest of 3 lemons, being careful to avoid the white pith.
Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice, salt and cornstarch. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Cream Cheese Frosting

Beat butter and cream cheese at medium speed with an electric mixer until creamy.
Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
Toasted Coconut

Preheat oven to 350°F.
Spread coconut in a single layer on a baking sheet. (cover with parchment paper)
Place coconut in oven. Check after about 2 minutes. Continue checking every minute until the coconut is the desired color. We like ours toasted on the edges, but still white in the middle

CREAM CHEESE STUFFED CHOCOLATE CHIP BANANA BREAD COFFEE CAKE

 

INGREDIENTS

• Cinnamon Walnut Streusel
• 1/2 cup walnuts
• 1/2 cup flour
• 1/2 cup brown sugar, packed
• 1/2 tablespoon cinnamon
• 4 tablespoons cold butter, cubed
• Banana Cake
• 2 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 2 large eggs
• 1 cup mashed bananas (about 2 large ripe bananas)
• 1 tablespoon vanilla extract
• 1 1/4 cups sour ream (not nonfat)
• 1/2 cup semi-sweet chocolate chips (optional)
• 1/2 cup walnuts, chopped (optional)
• Cream Cheese Filling
• 8 ounces cream cheese, softened
• 1/4 cup Reserved Batter (see instructions)
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• Vanilla Glaze
• 1 cup Powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• Garnish (optional)
• mini chocolate chips

INSTRUCTIONS

Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup nonstick tube pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*
Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times. Add flour, brown sugar and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the walnuts are chopped and the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.
Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla and bananas until just until combined.
Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out 1/4 cup batter and set aside for cream cheese filling. Stir chocolate chips and walnuts into remaining batter until just until combined.
Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.
To your now empty mixing bowl, add 1/4 cup reserved batter, cream cheese, 1 teaspoon vanilla and 1/4 cup sugar. Beat on medium high speed until smooth and creamy, about 1 minute. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will be very thin).
Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Cinnamon Walnut Streusel.
Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes out clean (without inserting in cream cheese). Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
When ready to serve, whisk Vanilla Glaze ingredients together in a medium bowl and drizzle over cake. Sprinkle cake with mini chocolate chips (optional)
Store in the refrigerator for up to 7 days.

BROWNIE REFRIGERATOBROWNIE REFRIGERATOR CAKER CAKE

 

Ingredients

• box brownie mix
• 1 extra large egg
• 1 (8 oz.) package cream cheese, softened
• 1 cup powdered sugar
• 2 (8 oz.) containers whipped topping
• 1 (3 oz.) package instant chocolate pudding
• 1 (3 oz.) package instant vanilla pudding
• 3 1/2 cups milk
• 1 Hershey candy bar or chocolate syrup

Directions:

Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping.

Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping.

Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

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