4 cups frozen hash browns
1 (7.6-ounce) package butter and herb mashed potato mix
1 stick butter, softened
4 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water
2 cups prepared French-fried onion rings
Preheat oven to 350˚ F.
Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain.
In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2-quart casserole dish.
Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.
Pecan Pie Cheesecake
1 (2-pound, 4-ounce) package frozen MRS. SMITH'S Special Recipe Southern Pecan Pie
2 cups graham cracker crumbs
1/2 cup DOMINO Granulated Sugar
1/2 cup butter, melted
1/4 teaspoon McCORMICK Gourmet Collection Saigon Cinnamon
2 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half-and-half
1 teaspoon vanilla extract
1 cup DOMINO 10-X Confectioners Sugar
1 tablespoon all-purpose flour
Preheat oven to 325°. Thaw pecan pie according to package directions. Cut evenly into 20 thin slices, keeping wedges intact, and set aside.
Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2 inches up sides of a 10-inch springform pan.
Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan. Reserve remaining pecan pie wedges for another use.
Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. Fold in confectioners sugar and flour. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place.
Bake at 325° for 50 minutes. Turn off oven, and let cheesecake stand in oven 1 hour. Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight before serving.
2 cups graham cracker crumbs
1/2 cup DOMINO Granulated Sugar
1/2 cup butter, melted
1/4 teaspoon McCORMICK Gourmet Collection Saigon Cinnamon
2 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half-and-half
1 teaspoon vanilla extract
1 cup DOMINO 10-X Confectioners Sugar
1 tablespoon all-purpose flour
Preheat oven to 325°. Thaw pecan pie according to package directions. Cut evenly into 20 thin slices, keeping wedges intact, and set aside.
Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2 inches up sides of a 10-inch springform pan.
Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan. Reserve remaining pecan pie wedges for another use.
Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. Fold in confectioners sugar and flour. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place.
Bake at 325° for 50 minutes. Turn off oven, and let cheesecake stand in oven 1 hour. Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight before serving.
White Chili
2 lbs. ground beef
1 package taco seasoning
1 -2 diced onions
2 cloves garlic (or powder)
1 4 oz can diced jalapenos
1 16 oz. sour cream
2 bags 9 oz frozen white shoe peg corn
2 4 oz cans chopped mild green chilies
1 can great northen white bean
1 can black beans
1 can kidney beans
1 8 oz bag Mexican cheese
1 can Mexican-style diced tomatoes
salt and pepper to taste
Hot sauce
Cook beef, half of the onion, half of the garlic, and half the jalapenos. Add taco seasoning. In a large pot, add rest of onion, garlic, jalapenos, sour cream, corn, green chilies, beans, cheese, tomatoes, salt, and pepper. Add beef mixture and simmer for 30 minutes. Serve with chips, cheese, diced jalapenos, hot sauce, diced tomatoes, and lime juice.
1 package taco seasoning
1 -2 diced onions
2 cloves garlic (or powder)
1 4 oz can diced jalapenos
1 16 oz. sour cream
2 bags 9 oz frozen white shoe peg corn
2 4 oz cans chopped mild green chilies
1 can great northen white bean
1 can black beans
1 can kidney beans
1 8 oz bag Mexican cheese
1 can Mexican-style diced tomatoes
salt and pepper to taste
Hot sauce
Cook beef, half of the onion, half of the garlic, and half the jalapenos. Add taco seasoning. In a large pot, add rest of onion, garlic, jalapenos, sour cream, corn, green chilies, beans, cheese, tomatoes, salt, and pepper. Add beef mixture and simmer for 30 minutes. Serve with chips, cheese, diced jalapenos, hot sauce, diced tomatoes, and lime juice.
Taco Dip
1 pound ground beef
1 package taco seasoning
1 container sour cream
1 (8-ounce) cream cheese
1 (2-cup) bag shredded cheese
1 bag shredded lettuce
Brown the ground meat. Add ½ cup water and taco seasoning. Let meat cool. Mix sour cream and cream cheese together in a bowl until smooth. Put mixture into a 9 x 13 pan. When completely cooled, add meat. Add a layer of lettuce and cheese. Serve with tortilla chips.
1 package taco seasoning
1 container sour cream
1 (8-ounce) cream cheese
1 (2-cup) bag shredded cheese
1 bag shredded lettuce
Brown the ground meat. Add ½ cup water and taco seasoning. Let meat cool. Mix sour cream and cream cheese together in a bowl until smooth. Put mixture into a 9 x 13 pan. When completely cooled, add meat. Add a layer of lettuce and cheese. Serve with tortilla chips.
Loaded Baked Potato Dip
½ cup instant potato flakes
½ cup milk
1 cup sour cream
4 oz. cream cheese
2 green onions, sliced and divided
1 cup sharp cheddar cheese
2 tbsp. bacon bits
chips for dipping
Preheat oven to 350˚F. Mix potato flakes and milk in a large bowl. Let stand for 5 minutes or until milk is absorbed. Add sour cream, cream cheese, and half of the onions. Mix well. Dip will be soft set.
Spoon into a 9-inch pie plate. Sprinkle with cheese and bacon bits.
Bake 15 to 20 minutes or until cheese is melted and dip is heated through. Sprinkle with remaining onions. Serve with chips for dipping.
½ cup milk
1 cup sour cream
4 oz. cream cheese
2 green onions, sliced and divided
1 cup sharp cheddar cheese
2 tbsp. bacon bits
chips for dipping
Preheat oven to 350˚F. Mix potato flakes and milk in a large bowl. Let stand for 5 minutes or until milk is absorbed. Add sour cream, cream cheese, and half of the onions. Mix well. Dip will be soft set.
Spoon into a 9-inch pie plate. Sprinkle with cheese and bacon bits.
Bake 15 to 20 minutes or until cheese is melted and dip is heated through. Sprinkle with remaining onions. Serve with chips for dipping.
Jalapeno Popper Dip
2 (8 ounce) packages cream cheese, softened 1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
4 ounces canned diced jalapeno peppers, drained
1/2 cup shredded Mexican style cheese
1/2 cup shredded mozzarella cheese
1 cup Panko bread crumbs
1/2 cup freshly grated parmesan cheese
Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.
Using an electric mixer, blend the cream cheese and mayonnaise until smooth. Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.
Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture. Spray the Panko and parmesan with a quick spray of non-stick cooking spray.
Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.
1 (4 ounce) can chopped green chilies, drained
4 ounces canned diced jalapeno peppers, drained
1/2 cup shredded Mexican style cheese
1/2 cup shredded mozzarella cheese
1 cup Panko bread crumbs
1/2 cup freshly grated parmesan cheese
Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.
Using an electric mixer, blend the cream cheese and mayonnaise until smooth. Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.
Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture. Spray the Panko and parmesan with a quick spray of non-stick cooking spray.
Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.
Bacon-Cheese Dip
1/2 cup sour cream
1 (4 oz.) package crumbled blue cheese
1 (3-oz.) package cream cheese, softened
2 tbsp. diced onion
1/8 tsp. hot sauce
4 bacon slices, cooked and crumbled
Garnishes: chopped fresh parsley, blue cheese crumbles
Assorted crackers
Process first 5 ingredients in a blender or food processor until smooth, stopping to scrap down sides. Stir in half of bacon. Cover and chill 2 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with remaining bacon. Garnish, if desired. Serve with crackers.
1 (4 oz.) package crumbled blue cheese
1 (3-oz.) package cream cheese, softened
2 tbsp. diced onion
1/8 tsp. hot sauce
4 bacon slices, cooked and crumbled
Garnishes: chopped fresh parsley, blue cheese crumbles
Assorted crackers
Process first 5 ingredients in a blender or food processor until smooth, stopping to scrap down sides. Stir in half of bacon. Cover and chill 2 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with remaining bacon. Garnish, if desired. Serve with crackers.
Chocolate Cream Cheese Crescents
Rolls
1/2 cup powdered sugar
8 oz (half of 8-oz package) cream cheese, softened
1 teaspoon vanilla
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (big and flaky variety)
Glaze
1/4 cup semisweet chocolate chips
1/2 teaspoon shortening or vegetable oil
Heat oven to 350°F. Lightly grease cookie sheet. In small bowl, combine powdered sugar, cream cheese, and vanilla; blend well.
Separate dough into 8 triangles. Spoon 1 heaping tablespoon cream cheese mixture onto shortest side of each triangle. Loosely roll up, starting at shortest side and rolling to opposite point. Place, point side down, on greased cookie sheet; curve into crescent shape.
Bake 12 to 15 minutes or until golden brown. Cool 5 minutes.
Meanwhile, in small saucepan over low heat, melt glaze ingredients; stir until smooth. Drizzle over warm rolls. Serve warm or cool. Store in refrigerator.
1/2 cup powdered sugar
8 oz (half of 8-oz package) cream cheese, softened
1 teaspoon vanilla
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (big and flaky variety)
Glaze
1/4 cup semisweet chocolate chips
1/2 teaspoon shortening or vegetable oil
Heat oven to 350°F. Lightly grease cookie sheet. In small bowl, combine powdered sugar, cream cheese, and vanilla; blend well.
Separate dough into 8 triangles. Spoon 1 heaping tablespoon cream cheese mixture onto shortest side of each triangle. Loosely roll up, starting at shortest side and rolling to opposite point. Place, point side down, on greased cookie sheet; curve into crescent shape.
Bake 12 to 15 minutes or until golden brown. Cool 5 minutes.
Meanwhile, in small saucepan over low heat, melt glaze ingredients; stir until smooth. Drizzle over warm rolls. Serve warm or cool. Store in refrigerator.
Sweet Potato Casserole
3 cups mashed sweet potatoes
2 eggs
½ cup butter, melted
1 cup sugar
½ cup whole milk
1 ½ cups brown sugar
1 ½ cups chopped pecans
1/3 cup flour
½ cup butter, cut into little pieces
Marshmallows
Preheat oven to 350˚ F. Peel and cut up sweet potatoes and cook in a large pot until tender. Drain and mash in a large bowl. Measure out 3 cups of potatoes and combine with eggs, melted butter, milk, and sugar. Blend with mixer until well blended. Pour into a medium – large casserole dish and set aside. In separate bowl, mix brown sugar, pecans, flour, and pieces of butter. Sprinkle mixture on top of the casserole mixture and bake for 25 minutes. Add marshmallows on top of casserole and continue to bake for 5 minutes.
2 eggs
½ cup butter, melted
1 cup sugar
½ cup whole milk
1 ½ cups brown sugar
1 ½ cups chopped pecans
1/3 cup flour
½ cup butter, cut into little pieces
Marshmallows
Preheat oven to 350˚ F. Peel and cut up sweet potatoes and cook in a large pot until tender. Drain and mash in a large bowl. Measure out 3 cups of potatoes and combine with eggs, melted butter, milk, and sugar. Blend with mixer until well blended. Pour into a medium – large casserole dish and set aside. In separate bowl, mix brown sugar, pecans, flour, and pieces of butter. Sprinkle mixture on top of the casserole mixture and bake for 25 minutes. Add marshmallows on top of casserole and continue to bake for 5 minutes.
Mexican Lasagna
10 flour tortillas
2 lbs ground beef
1 can chopped mild green chili peppers
1 can black beans
1 can white shoe peg corn
1 16 oz sour cream
2 large onions
2 jalapenos
¼ cup cilantro
3 tomatoes (I prefer to use salsa or canned diced tomatoes)
16 oz grated “Mexican” cheese
salt and pepper to taste
Cook the beef, half the onion, and half of the diced jalapenos. In a large pot, add black beans, corn, green chilies, sour cream, cilantro, and rest of onion and jalapenos. Add the beef mixture. Spray 9x13 baking dish with non-stick coating. Layer the bottom of the dish with tortillas; add half the beef mixture, then half of the cheese, and half of the tomatoes. Place another layer of tortillas, beef mixture, cheese, and tomatoes. Bake at 350° until bubbly and brown on top. Serve with chips and hot sauce.
2 lbs ground beef
1 can chopped mild green chili peppers
1 can black beans
1 can white shoe peg corn
1 16 oz sour cream
2 large onions
2 jalapenos
¼ cup cilantro
3 tomatoes (I prefer to use salsa or canned diced tomatoes)
16 oz grated “Mexican” cheese
salt and pepper to taste
Cook the beef, half the onion, and half of the diced jalapenos. In a large pot, add black beans, corn, green chilies, sour cream, cilantro, and rest of onion and jalapenos. Add the beef mixture. Spray 9x13 baking dish with non-stick coating. Layer the bottom of the dish with tortillas; add half the beef mixture, then half of the cheese, and half of the tomatoes. Place another layer of tortillas, beef mixture, cheese, and tomatoes. Bake at 350° until bubbly and brown on top. Serve with chips and hot sauce.
Chicken Noodle Casserole
1 lb. of boneless, skinless chickem
1 onion, chopped
1 lb. sharp cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 package of egg noodles
Ritz cracker crumbs
Boil chicken. Reserve broth from boiling chicken. Shred or cut chicken into small pieces. Boil chopped onions and noodles in reserved broth. Cook until noodles are done. Drain noodles and onions, and add cheese, soup, and chicken. Stir until cheese is melted. Pour into casserole dish. Top with crushed cracker crumbs. Bake at 350 degrees F. approximately 25 to 30 minutes or until bubbly.
1 onion, chopped
1 lb. sharp cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 package of egg noodles
Ritz cracker crumbs
Boil chicken. Reserve broth from boiling chicken. Shred or cut chicken into small pieces. Boil chopped onions and noodles in reserved broth. Cook until noodles are done. Drain noodles and onions, and add cheese, soup, and chicken. Stir until cheese is melted. Pour into casserole dish. Top with crushed cracker crumbs. Bake at 350 degrees F. approximately 25 to 30 minutes or until bubbly.
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