Wednesday, November 25, 2015

Hashbrown Casserole

Photo courtesy Maggie Armstrong
    One of the family favorites at every holiday dinner is hash brown casserole. One of the girls at work shared her recipe and I've been making it for years. Recently at a holiday recipe contest I discovered a new twist on an old favorite. A carton of French onion dip gives this dish a very creamy texture with a pop of flavor. Maybe that's why it was the side dish winner in the holiday cooking contest.

Hashbrown Casserole
Mary Weber, Fransisco, IN
1 - 32 oz. bag frozen unseasoned hash brown potatoes
1 - 8 oz. carton sour cream
1 - 8 oz. carton of French onion dip
1 can cream of chicken soup or cream of mushroom soup
2 cups shredded cheddar cheese
1 stick of margarine melted

Preheat oven to 350 degrees.

Combine all ingredients except margarine in a large bowl.
Place in a greased 9x13 baking pan. Top with melted margarine.

Bake for 1 - 1 1/2 hours.

Sunday, November 22, 2015

Seven Layer Salad

    During the holidays there are potlucks, carry-ins and all kind of get-togethers that require you to bring a dish. This salad, with a few easy ingredients, is a perfect do-ahead dish for such occasions. It is so easy and tasty that it was picked as a finalist in a recent holiday recipe contest. Layer the ingredients in a large clear bowl the night before and it's ready for travel and serving the next day.

Seven Layer Salad
Mary Weber - Francisco, IN
1 2.5 oz. pkg. of real bacon bits
1 head iceberg or romaine lettuce - rinsed, dried and chopped
1 medium red onion, chopped
1 10 oz. pkg. of frozen green peas, thawed
2 cups cheddar cheese, shredded
1 cup chopped cauliflower
1 1/4 cups mayonnaise
2 T. white sugar
2/3 cup grated Parmesan cheese

In a large clear bowl, place the lettuce and top with a layer of onion, peas, cheddar cheese, cauliflower and bacon. 

Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad.

Cover bowl with plastic wrap and refrigerate 4 hours or overnight. Before serving toss salad to coat.

Monday, November 16, 2015

Bacon-Cheddar Muffins

Photo courtesy of Maggie Armstrong.
    Breads are one of my weaknesses, I love them. So when I saw this recipe for muffins with bacon and cheddar, I couldn't think of anything better. This recipe was submitted for a recipe contest at our local grocery store last week. It was chosen as one of the finalist because it's a tasty, hand-held snack that's easy to make. Thank you Wanda Schwartz of Mt. Carmel, Illinois.

Bacon-Cheddar Muffins
Wanda Schwartz - Mt. Carmel
2 cups Bisquick mix
Mrs. Schwartz.
2/3 cup milk
1/4 cup vegetable oil
1 egg
1 cup sharp cheddar (shredded)
8 bacon strips (cook crispy - crumbled)

Combine Bisquick mix, milk, oil, egg until moistened. Fold in cheese, bacon. 

Fill greased muffin tins - fill 3/4 full. 
Bake at 375ยบ for 30 min., or until golden brown. 

Cool 10 minutes, remove from pan. Yields 10 or 12 muffins.

Taste Of Home Recipe of the Day