Make-ahead & Freeze For Later Cheesy Potato & Ham Bake

 

Ingredients:

½ C chopped onion
1 pint sour cream (1 pint = 2 Cups)
1 (10.75 ounce) can condensed cream of chicken soup
2 C shredded Cheddar cheese
1 (2 pound) package frozen hash brown potatoes, thawed

2 Cups of chopped ham (think Easter ham leftovers!)
salt + pepper to taste
optional: 3/4 sleeve Ritz crackers and 2 tbs melted butter
for a crunchy topping (don't freeze these)

Assembly:

Let hash browns thaw in fridge just enough that they can be poured (not frozen chunks) in with the other ingredients. In a large mixing bowl combine onion, sour cream, soup, cheese, salt and pepper, hash browns and ham pieces. Mix well. Label freezer bag with cooking instructions. Freeze bag.

Ready to eat:
When ready to prepare, thaw potato mixture in fridge over night. Preheat oven to 350 degrees F (175 degrees C). Pour potato mixture into 9x 13 casserole dish. Bake at 350 for 45-60 minutes. (May be longer depending on how frozen the meal is before cooking.

To make this even yummier you can add a topping during the last 15 minutes. Top with 2 C. crushed potato chips or Ritz crackers combined with ½ C melted butter. Sprinkle potato chips on top, then drizzle with butter.

Creamy Turkey and Wild Rice Soup {Slow Cooker}

 

Ingredients

• 4 cups chicken or turkey broth
• 2 cups water
• 1 (4.3 oz) pkg. Rice-a-Roni Long Grain and Wild Rice
• 1 cup diced carrots
• 1 cup diced celery
• ½ tsp salt
• pepper to taste
• ½ cup flour
• ¼ cup butter
• 2 cups milk
• 2 cups cooked and shredded turkey or chicken

Instructions

1. In a slow cooker, add the broth, water, rice mix along with seasonings from seasoning packet, carrots, and celery. Stir to combine.
2. Cook on low for 6-8 hours.
3. When soup is almost ready, melt the butter in a sauce pan. Add the flour, salt, and pepper, to the butter and whisk together. Cook for a minute or two until the mixture begins to turn golden brown.
4. Slowly whisk the milk into the flour mixture until smooth and well combined. Stir the mixture into the soup in the slow cooker until well combined.
5. Add the turkey or chicken to the slow cooker and stir to combine. Cover and cook for 5-10 more minutes until the turkey or chicken is heated through. Serves 8.

OMG Chocolate Oreo Cream Cake

• 1 pkg chocolate cake mix (I used triple chocolate)
• ingredients need to make the cake on the back of the box

Filling:

• 8 oz. reduced fat cream cheese, softened
• 1/2 cup sugar
• 2 cups Cool whip (I used the extra creamy kind)
• 12 oreo cookies, coarsely crushed

Frosting:

• 1/3 cup plus 1 Tbsp. cocoa powder
• 6 Tbsp. butter, softened
• 4 1/2 cup powdered sugar
• 1 1/2 tsp. vanilla
• 5 to 6 Tbsp milk or more if needed

1. Prepare cake mix according to package directions for 2 9-inch round cakes.  For easy removal from the pan, grease the bottom of the pan, then line it with a piece of parchment that has been cut to fit the bottom of the pan.  Place the parchment in the pan and then grease the parchment and sides of the pan.  Cook Cake according to the package.  Allow to cool for 10 minutes and remove from the pan.  then allow cake to cool completely.
2. Once cakes are completely cooled, prepare the filling by beating the cream cheese and sugar together with a hand mixer until well blended.  Fold in the cool whip until almost blended then fold in the crushed oreos.
3. In another bowl, make the frosting by whisking together the cocoa powder and powdered sugar.  Then add the butter, vanilla, and milk.  Blend with a mixture until smooth.  Add additional milk if needed to make the frosting spreadable.
4. Now it’s time to assemble the cake.  With a serrated knife,  cut off the domed top of each of the rounds to make the cake even and level.  Save the parts you cut off for another use.  Place one round on your serving platter or cake plate.  Top with half of the filling mixture and spread evenly.  Top with the other cake round.
5. Now use the reaming filling to fill in the center filling section of the cake so that the filling layer is completely even with the cake layers.  You may not need all of the filling.  Then cover the top and sides of the cake with the chocolate frosting.  You may have some leftover frosting.

Whole Wheat Spaghetti Thai Style W/ Chicken &Peanuts

1 lb whole wheat thin spaghetti noodles
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
2 Tablespoons sesame oil
¼ Cup soy sauce

2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 scant teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
2½ – 3 Cups cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped
2 Tablespoons sesame seeds (I just sprinkle some on top) 

*I cook the chicken in the microwave at 50% power until cooked through. Set water to boil and cook noodles according to package. Meanwhile, prepare the sauce in the food processor.*
Place garlic and ginger in food processor until well chopped. Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.
Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.
Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

Moist & Delish Carrot Cake

2 eggs
1 C. oil
2 C. brown sugar
2 C. sifted flour
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
2 tsp. cinnamon
3 C. grated carrots
5 oz. crushed pineapple; drained
1 C. chopped nuts 

Mix together eggs, oil and sugar. Add brown sugar, baking powder, soda, salt and cinnamon. Blend in carrots and pineapple. Mix well and add nuts. Pour into 9×13 greased pan. Bake at 350 for 35-45 min. Frost when cool. (can be made into cupcakes...Just adjust baking time)

Cream Cheese Frosting1
 8 oz pkg. softened cream cheese
1/4 lb softened butter
1-1/2 lb powdered sugar
1 tsp. vanilla

I piped this on in a swirl and sprinkled on toasted pecans for the finishing touch! Pretty and delicious!

Mmm!!!Buckeye Pretzel Bites

1 cup creamy peanut butter
2 tablespoons softened butter
1/2 cup powdered sugar
3/4 cup brown sugar
Pretzels
1 bag semi-sweet chocolate chips

Directions:

Line a baking sheet with wax paper and set
aside.  In the bowl of a stand mixer fitted with the paddle
attachment, beat peanut butter and butter until combined. Scrape down bowl, add
sugars and beat until combined. You should be able to roll the mixture into
balls without sticking to your hands. If needed, add more powdered sugar until
you reach a consistency that is easy to roll.  Roll the mixture into small balls, about 1 teaspoon
of mixture for each ball, and place on prepared baking sheet. Sandwich the balls
between two pretzels and place in the freezer for 30 minutes.  Melt the chocolate in a metal bowl over a pan of
lightly simmering water. Stir occasionally until smooth, and remove from heat.
Dip each pretzel bite halfway into the melted chocolate and place on the
prepared baking sheet. Chill in refrigerator until chocolate is
set.

Makes approx 45 Bites

Raspberry Lemon Muffins

1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1 egg, lightly beaten
1/2 cup butter, melted
1/2 cup buttermilk (or you can substitute milk)
1 cup fresh or frozen raspberries
1 tsp grated lemon peel

Topping:
1/2 cup brown sugar
1/4 cup flour
1 tsp grated lemon peel
1 tsp ground cinnamon
2 Tbs butter, softened

Glaze:
1/2 cup powdered sugar
1 1/2 Tbs fresh lemon juice

Preheat oven to 350 degrees.  Combine 1 1/2 cup flour, sugar, baking powder, salt, and 1/2 tsp cinnamon in a medium bowl.  Make a well in the center of the dry ingredients and add the egg, melted butter, and buttermilk.  Stir just until all ingredients are combined.  Gently stir in the raspberries and 1 tsp lemon peel.  Fill 12 paper-lined or greased muffin cups 3/4 full.  Set aside.  Combine, brown sugar, 1/4 flour, 1 tsp cinnamon and 1 tsp lemon peel.  Cut in butter with pastry blender or use your fingers until crumbly.  Sprinkle mixture over muffins.  Bake 20-25 minutes or until lightly golden brown.  Cool for 20 minutes and glaze with mixture of powdered sugar and lemon juice.