Wednesday, April 28, 2010

Easy Apple Crisp

Easy Apple Crisp

5-6 Apples
yellow cake mix
sugar
cinnamon
butter

Peel, core and slice the apples. Lay them in a baking dish so that the whole dish is covered. Sprinkle a little sugar and cinnamon over them. Take the cake mix and spread over the cinnamon and sugar so that it is covered equally over everything. Sprinkle a little more sugar and more cinnamon over the cake mix. Melt about 2 tablespoons of butter. Pour the melted butter over the cake mix. (You want to make sure the butter is covering the cake mix cause that is what gives it the crisp part of the dessert) Bake at 350 degrees for about 30 minutes. Watch it while in the oven, when the top starts to brown it should be done.

Our family loves to eat it warm with a little vanilla ice cream!!
Enjoy!!

Saturday, April 3, 2010

Happy Easter!!

Here are 2 recipes that I love not only at Easter but all year round! This year I made the Cheesy Hash Brown bake at a neighborhood egg hunt/breakfast. I didn't even get any because by the time I got down the line, it was gone! But, quite a few people said it was good! And it's super easy!!! The Easter Egg Casserole is a recipe that I have used for quite a while. It is kind of a tradition to make this on Easter morning at my house (after the boys see their Easter baskets of course!!) I hope you all have a wonderful Easter!

Cheesy Hash-Brown Bake

1 pkg. (32 ounces) southern style frozen has brown potatoes
2 cups shredded cheese
1 can condensed cheddar cheese soup
1 cup sour cream
3/4 cup green onions (those of you who ate this at the neighborhood party...I thought I had green onions in my fridge but they were gone so I didn't add these this morning!!)

Preheat oven 375 degrees. In a large bowl combine all ingredients. Spread in greased 13x9 pan. Bake 50-60 min or until browned.


Easter Egg Casserole

1 pkg (24 oz) frozen shredded hash brown potatoes
1 pound meat (sausage, ham or bacon) I usually use sausage.
1 small onion, finely chopped
8-10 hard boiled or scrambled eggs
1 can cond. cream of mushroom soup
3/4 soup can filled with milk
1 1/2 cups shredded cheese
fresh parsley sprigs, optional garnish

Lightly butter 9x13 baking pan. Spread hash brown potatoes in bottom of pan.

Chop ham or bacon, if used. Scramble fry meat with finely chopped onion until meat is cooked through and onion is tranparent. (note: if ham is used, 1-2 tablespoons butter will be needed to saute onion in) Drain excess fat from pan. Spread cooked meat over potatoes.

Scramble eggs or peel dice hard cooked eggs. Place eggs on top of meat. Combine soup with milk and spread over casserole.

Casserole may be covered and refridgerated overnight or covered with foil and baked immediately at 400 degrees for 30 minutes. Remove cover and sprinkle with cheese. Return uncovered to oven to melt cheese. Garnish with sprigs of fresh parsley and serve.

Enjoy!!!

Thursday, April 1, 2010

Sunshine Chicken

Ingredients:

8 chicken breasts
2 c. BBQ sauce
1 c. orange juice
1/2 c. water
1/4 c. honey

Directions:

Place chicken breasts in slow cooker. Combine BBQ sauce, water, honey and orange juice. Pour over chicken. Cover; cook on low for 8 hours.