Creamy Hashbrown Casserole

1 32 oz package southern style hashbrowns
1 can cream of potato soup
1 cup sour cream
2 cups colby jack cheese
1/4 tsp pepper
1 block cream cheese

Put frozen hashbrowns in a slightly greased crockpot.
Combine next 4 ingredients and mix into the potatoes
Cook on low for 3 1/2 - 4 hours
Stir in cream cheese (I omitted the cream cheese and it was still yummy!)

I haven't tried this recipe yet, but with the ingredients listed in this recipe - one can't go wrong for taste. It sounds yummy. I got this recipe from my friend, Sara Carter Hill. Thank you Sara! Happy Cooking!

Tortilla Snacks

8 large flour tortillas
1 (8 oz) pkg. cream cheese, room temperature
1 (8 oz) container sour cream
1 (4 oz) can of chilies
1 (4 oz) can of chopped black olives
1/2 c. grated onion
1 c. grated cheese

Mix all together. Spread onto tortilla; roll up. Wrap in plastic wrap and twist ends tight. Let set in the refrigerator for a few hours. Slice and serve with salsa.

This is an easy appetizer that I found in the Griswold Church of Christ cookbook. Happy Christmas cooking!

Quick Apple Dumplings

2 medium Granny Smith Apples
1 (8 oz) package refrigerated crescent roll dough
1/8 tsp. ground cinnamon
1/2 c. butter
1 c. sugar
1 c. orange juice
1 tsp. vanilla extract
1/2 c. very finely chopped pecans

Preheat oven to 350 degrees. Grease an 8 inch square baking dish. Peel and core apples. Cut each apple into fourths. Unroll and separate crescent roll dough. Wrap each apple section in a crescent roll. Place in pan. Sprinkle with cinnamon. Combine butter, sugar and orange juice in a medium saucepan. Bring to a boil. Remove from heat and stir in vanilla. Pour over dumplings. Sprinkle pecans over top. Bake 30 minutes or until crust is golden and beginning to bubble and apples are just tender when pierced with a fork. To serve, spoon some of the syrup from the baking dish over dumplings. Serve with ice cream, if desired. Serves 8.

I am not at home, but at my mother-in-laws. I found this recipe in a stash of recipes as I was looking through a cookbook. It is copied out of a magazine, but I am not for sure which one. I would be glad to post that info if someone will let me know. I haven't tried this myself, but it sounds easy and yummy. If you try it let me know what you think. Happy cooking!

Jiffy Baking Mix

I wanted to highlight a product that I have started to really love - "Jiffy All Purpose Baking Mix". Not only is it cheaper than some other similar products, I really think it is just as good. Some of the recipes I have used are for the pancakes (they don't need eggs), biscuits, dumplings and cinnamon rolls. I would rather make all these foods from scratch, but when I am in a hurry, Jiffy always comes in handy. I would especially like to highlight the cinnamon rolls. They aren't as good as "real" cinnamon rolls, but my kids and husband like these and they are pretty easy to make. Try it as an after school snack - yummy!

Lasagna

8 oz. ground beef
8 oz. Italian sausage
1/2 tsp. salt
1/2 tsp. ground pepper
2 jars (26 oz) marinara sauce
8 oz. ricotta cheese
8 oz. cream cheese at room temp.
1 c. grated Parmesan cheese
1 8 oz. pkg. "no boil" lasagna noodles
1 c. shredded fresh basil
2 c. shredded mozzarella

Preheat oven to 375 degrees, lightly spray a 9x13 pan. Combine ground beef and sausage in a large saute pan over med. high heat. Season with salt and 1/4 tsp. pepper. Cook until meat is lightly browned. Add marinara sauce to meat and combine. Set aside.

Mix ricotta cheese, cream cheese, and Parmesan cheese in a medium bowl. Season with the remaining pepper. In a 9x13 pan, add 2 layers in the following order: meat sauce, noodles, cheese, basil, top with mozzarella cheese. Cover with tin foil and bake for 30 minutes. Uncover and bake until golden brown, 10 - 15 minutes. Let stand for 10 minutes before serving.

I got this recipe in a recipe exchange and it is the one that my family has liked the best. It usually turns out well and tastes good. My life is about to get hectic, so I am hoping to post another recipe in a week, but I can't say for sure. I will be posting on my other blog my life details - it is going to be CRAZY! Anyway, I hope you will have happy cooking this week!

Raspberry Thumbprint Cookies

As you get ready for Christmas, you may be planning on doing some baking. I have a favorite cookie that I made for a cookie exchange a few years ago. I found it on Betty Crocker's website. I don't want to take any of the credit. They use a Betty Crocker sugar cookie mix, but I have also made my own sugar cookie recipe instead. It makes it more "home-made." Both ways turn out fine.

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 c. butter or margarine, melted
1 egg
3 T. Gold Medal all purpose flour
1/3 c. seedless raspberry jam
1 c. white vanilla baking chips
red or green sugar, if desired

Heat oven to 375 degrees. In large bowl stir cookie mix, butter, egg and flour until soft dough forms. Roll dough into 3/4 - inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of a wooden spoon, make indentation in center of each cookie. Spoon about 1/4 tsp. of jam into each indentation. Bake 8 -10 minutes or until edges are a light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack. In a small microwavable bowl, microwave baking chips on High, 1- 2 minutes or until the chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut a small hole in the corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.

Enjoy and Happy Baking!