Cheesy Hash Browns

Cheesy Hash

 Browns

A friend told me about this recipe and I had to try it, it is sooooo creamy and delicious.

Ingredients:

26 oz. frozen shredded Hash Browns (Great Value)

3/4 tsp. Salt

1/2 tsp garlic salt

1 tsp onion powder

8 oz. grated sharp cheddar or your favorite cheese.
1 quart heavy whipping cream

In a large casserole dish, spray with cooking spray, evenly arrange hash browns, sprinkle seasonings over top, sprinkle cheese over top, slowly pour whipping cream all over the top.

Bake 350 degrees for 45-60 minutes, until golden brown.

Bar-b-que Chicken

Bar-b-que
Chicken







We went to a friends house to eat and he was putting chicken on the grill that his wife had just boiled until tender. I didn't say anything about it, but I sure thought, YUCK!
He put Bar-b-que sauce on the top of all the pieces and shut the lid on the grill, several minutes later he turned the chicken and put sauce on that side. After the sauce had set several minutes he took the chicken off the grill to serve with dinner. It was so tender and juicy, and it was all cooked through. It wasn't YUCK at all. It was DELICIOUS, I think I have boiled my chicken, before grilling ever since.

Ingredients:
10 lbs leg and thigh quarters
water to cover
4 chicken bullion cubes
BBQ Sauce
Honey (optional)

In a large pot, place leg quarters, water, bullion,over medium high heat,cover with lid, watching to make sure not to let it boil over. When it comes to a full boil turn down to a lower heat, just high enough to have a low boil. About 20-25 minutes. If I have time I leave in the pot to cool down, they will continue to cook as they set.
I use to cut the legs and thighs apart, I now cook them together, after they cool, I take the skin off, and gently take them apart. This is sooooo much easier, and safer to separate them this way.

arrange in a baking dish, drizzle with BBQ Sauce and a little honey, either put on the grill to get a smokey flavor, or just bake in the oven for 30 minutes, until sauce has cooked into chicken.

I like to cook extra chicken, after its cooled and I skinned and separated the pieces, I put it in a gallon zip lock bag and freeze. This is wonderful to take along on a camping trip, it's so easy to prepare on the grill.

Freezing Chicken
with Broth







Chicken is on sale this week so I bought several bags of legs and thighs to put in the freezer, I also cooked several bags, and put the meat with broth in the freezer for quick access, to speed up a meal for my family.

Ingredients:
10 lbs leg and thigh quarters
water to cover
4 chicken bullion cubes

In a large pot, place leg quarters, water, bullion,over medium high heat,cover with lid, watching to make sure not to let it boil over. When it comes to a full boil turn down to a lower heat, just high enough to have a low boil. About 20-25 minutes. If I have time I leave in the pot to cool down, they will continue to cook as they set.
I use to cut the legs and thighs apart, I now cook them together, after they cool, I take the skin off, and gently take them apart. This is sooooo much easier, and safer to separate them this way.
I take the meat off the bones making sure not to get any grizzle or small bones from the leg.
I try to get as much fat off the top of broth with a ladle.
I put a gallon bag into a quart container to help keep it up right.
 I measure 2 cups chicken, 2 cups broth
try to get as much air from the bag as possible, then freeze.

This is wonderful for chicken pot pie, or any other dish.
If you have a favorite recipe that calls for so many cups of each, prepare it for that amount.
If I have extra broth I bag it, making sure there are not any small bones that went to the bottom of the pot.

Grape Salad

Grape
 Salad

This is a light and refreshing grape salad, I think you could use a mixture of other fresh fruit; strawberries, blueberries, fresh pineapple, or any fruit in season.
My Aunt Marilyn adds flax seeds mixed in the salad, use your imagination and create a new family favorite!


Ingredients:

2 ½ cups red grapes

2 ½ cups green grapes both washed and dried thoroughly.
If the grapes are large cut in half.

Mix: 8oz. cream cheese
8oz. sour cream
 ½ cup sugar
1 tsp. vanilla

 in a mixing bowl until smooth.

Fold in grapes.

I like this in a 9x11oblong dish.

Topping:

Sprinkle 1 ½ cup chopped toasted pecans and

1/3  cup light brown sugar on the top and chill.
After the salad sits in the fridge, the brown sugar melts over the pecans, and they have a candied taste.
 This is best when cold.
I only put pecans on one end of the salad, John doesn't like nuts on his, and my mother in law is not suppose to eat nuts.

A lot of people mix the pecans into the salad, I prefer them  on top.
The store was out of red grapes, so I doubled the green grapes.

                                                                         MMMMMM!

Sausage Casserole

Sausage Casserole

This was the first time I made this casserole

it is really good.

Ingredients:

• 1 lb. Ground Sausage, regular or hot
• 1 Small Onion, diced
• 14 oz. Cheese grated and Divided(Cheddar, American, or Pepper Jack is suggested)
• 2 can Cream of Mushroom Soup
• 4 oz. chopped green Chile's (Optional, if you like spicy)
• 1 1/2 soup cans of Milk
• 13.25 oz whole Wheat Spaghetti

We like spicy food, so we use Pepper Jack Cheese and the chile's.

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Cook spaghetti until not quite done. Drain.

Fry the onion and sausage together, drain oil.

 Add 1/3 of cheese, cream of mushroom soup, chiles and the milk.

Stir all together and pour into casserole dish, sprinkle the rest of cheese over the top.

Bake at 350F degrees for about 40 minutes until hot and bubbly.



YUMMMM!