Yummy Christmas Recipe ~Hashbrown Casserole ~

PHOTO FROM GOOGLE FILES

My sister just recently asked me to send her this recipe, so I thought I would share it with you too.  It's simple to make, very delicious and goes really well with ham. 


HASHBROWN CASSEROLE

Ingredients

2 packages frozen hash brown potatoes, thawed
3/4 cup melted butter
2 cans cream of celery soup
1 large container sour cream
3/4 cup chopped onions
3 cups shredded Cheddar cheese
2 teaspoon salt
1 teaspoon ground black pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter

Directions

Preheat oven to 350 degrees F 
In a large bowl, combine hash browns, first melted butter, cream of celery soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a large casserole dish.
In a medium bowl melt in the microwave,  the 1/4 cup melted butter, stir in crushed cornflakes and sprinkle the mixture over the top of the casserole.
Bake uncovered in preheated oven for 30 minutes.


Monica

Yummy Christmas Recipe ~Christmas Magic Cookie Bars ~

This is a variation of an old standby.  Very easy to make and extremely delicious to eat!! The photo below is not an exact representation, but pretty close.  I haven't as yet made mine for this year, need to wait until the last minute so there are still some left for Christmas!! When I make mine I'll take a picture and update the photo. 

PHOTO FROM GOOGLE FILES

• CHRISTMAS -  MAGIC COOKIE BARS
• 
  
• 1/2 cup butter or margarine, melted
• 1 1/2 cups graham cracker crumbs
• 1 (14 ounce) can Sweetened Condensed Milk
• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips
• 1 cup dried cranberries (Craisins)
• 1 cup cups flaked coconut
• 1 cup chopped nuts (your favourite, I usually use pecans or walnuts)
• 
  
• Heat oven to 350 degrees F (325 degrees for glass dish)
• Coat 13x9-inch baking pan with no-stick cooking spray.
• Combine graham cracker crumbs and butter.  Press into bottom of prepared pan.
• Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut, cranberries and nuts. Press down firmly with a fork. (I use my clean hands, I find this works better)
• Bake 25 minutes or until lightly browned. Cool. Cut into bars or squares. Store covered at room temperature.  (They freeze well, and by the way they're very tasty when eaten frozen!!)

Monica

Yummy Christmas Recipe ~ Surprise Dip ~

PHOTO FROM  FREECHRISTMASWALLPAPERS.NET

My daughter makes this dip every Christmas and we usually have it on Christmas Eve.  There are many variations on this recipe, hope you enjoy our take on it.

IMAGE FROM GOOGLE FILES

Surprise Dip

250g (8oz) cream cheese

1/2 cup sour cream

1/4 cup mayonnaise

250g (8oz) can small shrimp, drained

1 cup seafood sauce

1 1/2 cups grated mozzarella cheese

1 large tomato seeded and diced

1 green pepper diced

3 green onions diced

Cream first three ingredients together until smooth.  Spread on large, flat serving dish.  Smooth on seafood sauce, leaving a 1/2 inch border at edge.  Sprinkle with shrimp, then cheese, followed by chopped vegetables.

Serve with crackers and enjoy! 

Monica

I just made these yummy muffins....they're so good!!

     Today I had some bananas that were getting over ripe.  Usually I make banana bread or peel the bananas and freeze them for future banana breads.  I love banana bread...but, quite frankly, the thought of another one just held no appeal.
     So, I headed off to look through my trusty cookbooks.   Several hours later I emerged from a pile of cookbooks, recipe cards and magazines and asked myself...what was I looking for??  Oh yes, something to do with the dreaded, rotting bananas. 
     So, once again I dove in and started looking for a banana recipe, this time I vowed to focus and not become distracted by all those recipes, tips, and cooking techniques!! lol


This is the final result (minus 1 muffin...... you must have quality control!!) ...

...Banana Chip Muffins and they are so good!!
Just in case you have a bowl of rotting bananas, here is the recipe - 

Banana Chip Muffins

1 3/4 cups flour

1/2 cup white sugar

3 tsp. baking powder

1/2 tsp. salt

1/2 cup chocolate chips

1 egg

1/4 cup vegetable oil

1/4 cup milk or buttermilk

3 medium bananas, mashed

     Place first 5 ingredients in a large bowl, whisk well to combine.  Make a well in the centre.

     In a separate bowl, beat egg until frothy.  Mix in oil, milk and bananas. 

    Pour into well in first bowl.  Stir gently to moisten. 

    Fill greased muffin tins 3/4 full and bake in 400 degree F. oven for 20 -25 minutes.  

    Makes 10 - 12  large muffins.

    YUMMY!!

Monica

~ CLOSED ~ "The Herbal Kitchen" by Kami McBride - Review and Giveaway

    

      I love recipes, cooking, baking and entertaining. I love talking about these things, as well as comparing recipes and cooking techniques.  I’m always surrounded by cookbooks and read them like most people would read a novel!   So, when I had the opportunity to review "The Herbal Kitchen" by Kami McBride, I jumped at the chance. 

    This great book gives detailed information on 50 easy to find herbs, has more than 250 easy to follow recipes and includes a glossary of common herbal terms. 

     I recently made the “Paprika-Garlic Salt” and the “Rosemary Pesto”, the directions were easy to follow, they were simple to make and both turned out perfectly.

     Yesterday, I spent a long day doing battle with a pair of fancy high-heeled shoes and my feet lost!  When I came home I soaked my conquered feet in the “Sweet Dreams Foot Bath” and I never wanted to take them out, victory at last, it felt like a little piece of heaven!   

     Last week I had a bit of an upset stomach and instead of heading to the medicine cabinet, I remembered a remedy in this book and headed for the kitchen!  I brewed up some “Bay Leaf Tea”, which took a little longer to brew than your regular orange pekoe tea, but was well worth the wait.   Not only did it have a soothing and comforting aroma, it settled my upset stomach too.

     This book has a modern twist but harkens back to our great-grandparents and grandparents time, a time when people had a real connection to their gardens and to the land.  I will be keeping "The Herbal Kitchen"  on an easily accessed shelf in my kitchen; I can see myself reaching for this great resource over and over again.

BUY IT -  

You can purchase this book here or from most major book retailers.

WIN IT - 

Thanks to the generosity of Kami McBride and her publisher, one lucky reader will win their own copy of "The Herbal Kitchen".

MANDATORY ENTRY -

Leave me a blog comment, in the comment section below the Rafflecopter form. Tell me what herbs are growing in your garden or if you don't have a garden, what herbs you wish you could grow; then let me know you did so by using the Rafflecopter form below.
(If you are new to Rafflecopter,  click here for a 46sec. tutorial on how to enter.)

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A - Z Blogging Challenge - Z

Awhh...the end of the challenge, it's been a lot of fun reviewing my recipes and meeting many, many new friends.  I'm sure everyone had a great time. I know I did, and in a month or two, I'll be looking forward to next years challenge..hahaha :)
  “Z”

Hope you enjoy this last recipe, it's an excellent bread to have in your repertoire.

Zucchini Bread 
2 eggs
1/2 cup vegetable oil
1 cup white sugar
1 cup grated, unpeeled zucchini
1 tsp. vanilla

2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Beat eggs until frothy.  Beat in oil and sugar.  Add zucchini and vanilla, stir.  In a seperate bowl put remaining 5 dry ingredients and whisk to combine.  Pour into zucchini mixture and stir to moisten.  Pour into greased 9x5x3 inch loaf pan.  Bake at 350 degrees F. for 50-60 minutes.  (Inserted toothpick should come out clean)  Let stand 10 minutes, remove from pan and cool on a wire rack.

Monica

A - Z Blogging Challenge - Y

Even though I live in Canada, this is a Sunday dinner tradition!!



  “Y”




Yankee Pot Roast

4 Tbsp. olive oil
3 onions, quartered and seperated
3 to 4 pound top or bottom round beef roast
Flour for dredging
8 carrots, peeled and cut in large pieces
3 ribs celery, cut in thirds
5 or 6 sprigs fresh thyme
2 1/2 cups beef stock
1 1/2 cups red wine
salt & freshly ground pepper
2 tablespoons room temperature butter
2 rounded tablespoons flour

In a large, heavy dutch oven heat the olive oil and saute the onions until golden. Meanwhile, season the flour with salt and pepper, dredge the beef in the flour, covering all the surfaces and add to the pan and brown on all sides. Add the carrots, celery, beef broth, wine, thyme, and salt and pepper to taste. Reduce heat, cover, and bring to a low simmer for 3 to 3 1/2 hours, turning the beef occasionally. When cooked, remove the celery & carrots, cover to keep warm or return to pot for last 5 minutes to reheat.
When the beef is falling-apart tender, remove it and the thyme sprigs (and vegetables if applicable) from the pot.  Cover roast with foil to keep it warm. Using a fork, work the butter and 2 tablespoons flour together until thoroughly combined. Add to the broth in the pot and stir until slightly thickened.  Remove from the heat.  Transfer to gravy boat.
Carve roast and serve with the vegetables and if you wish, mashed pototoes.

Monica

A - Z Blogging Challenge - X

I never shorten the word "'Christmas" in this fashion, however, finding a recipe that starts with an "X" was really tough.  Please excuse this one indiscretion, I won't do it again!!

  “X”


You prepare this the night before, and we always have it for breakfast on Christmas morning...you have to try it!!  Serve it with fresh cut up fruit, hot cinnamon rolls, coffee and cranberry mimosas.

Xmas Morning "Husband" Saver 

3 cups milk
6 eggs
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried mustard
1 Tbsp. minced onion
1 Tbsp. worchestershire sauce
cooked ham, back bacon or sausage meat  (your choice)
2 cups shredded, sharp cheddar cheese
1 1/2 loaves thickly sliced bread (I use egg or white bread)
Topping:
1 cup crushed corn flakes
1/3 cup butter

Cut crusts from bread and cover the bottom of a buttered 9" x 13" pan with one layer of bread slices.  Top with your choice of meat, then sprinkle the cheese over the meat.  Cover cheese and meat with a layer of bread slices.  (You're forming a sandwich of sorts)  Set aside.
Beat eggs until frothy, add milk, onion and seasonings; mix well.  Pour egg mixture over bread in pan.  Cover with plastic wrap and refrigerate overnight.  In the morning assemble topping by melting butter, adding cornflake crumbs and mixing together.  Sprinkle over bread, bake at 375 degrees F. for 1 hour.

Monica

Taking "Ten Amazing Foods" one step further!!

I'm on a bit of a recipe kick right now, so for ten Wednesdays I'll give you a healthy recipe,  one for each of the "10 Amazing Foods" from the March 30th post -

http://oldermommystillyummy.blogspot.com/2011/03/ten-amazing-foods.html

The fourth on my list of amazing foods is broccoli and the recipe to go with it is a favourite at our house:

Broccoli Salad
5 cups bite sized pieces of broccoli florets
1/2 cup chopped red onion
1 cup raisins
1/2 cup sunflower seeds
1 cup grated sharp cheddar cheese
Dressing
2/3 cup low fat mayonnaise
1/4 cup sugar
4 Tbsp. white wine vinegar
Combine salad ingredients in a bowl.  Whisk dressing ingredients together and pour over salad, stir to combine.  Refrigerate at least 2 hours before serving.

A - Z Blogging Challenge - W

I have been making these delicious meatballs for many years...they take a little bit of effort but the reward is worth it!!


   “W”



Waikiki Meatballs

1 1/2 pounds lean ground beef
2/3 cup soda cracker crumbs
1/3 cup finely chopped onion
1 egg
1 1/2 tsp. salt
1/8 tsp. ginger
1/4 cup milk

1 tbsp. olive oil

2 Tbsp. cornstarch
1/3 cup packed brown sugar
1 can pineapple tidbits (14 ounces), drained (reserve syrup)
1/3 cup vinegar
1 Tbsp. soy sauce
1 chopped green pepper

Mix together first 7 ingredients and shape by rounded teaspoonful in balls.  Add olive oil to non-stick skillet  and brown and cook meatballs.  Remove meatballs, keep warm.  Pour any fat from skillet.
Mix together cornstarch and sugar.  Stir in reserved pineapple syrup, vinegar and soy sauce until smooth.  Pour into skillet; cook over medium heat, stirring constantly until mixture thickens and boils.  Boil and stir one minute.  Add meatballs, pineapple tidbits and green pepper; heat through.

Monica

A - Z Blogging Challenge - V

This is a perfect casserole for those special occasions!!



  “V”




Vegetable Scallop Casserole

1 pound fresh scallops
1/2 cup butter
2 cups sliced mushrooms
1 cup chopped celery
3/4 cup chopped onion
1/2 cup chopped sweet green pepper
1/2 cup chopped sweet red pepper
1/4 cup all purpose flour
1 1/2 cups milk
1 cup grated Swiss cheese
salt & freshly ground black pepper
Topping:
1 cup fresh bread crumbs
1/2 cup chopped almonds or cashews
2 Tbsp. melted butter

Seperate scallops, rinse and remove 'foot', if still attached.  Cut larger scallops in half.  Season with salt and pepper; set aside.  In large skillet, over medium heat, melt 1/4 cup butter.  Saute mushrooms, celery, onions and peppers until tender, about 5 minutes; set aside. 
In large saucepan, melt remaining butter.  Blend in flour and cook 1 minute, stirring constantly.  Gradually add milk and continue to stir constantly.  Cook until smooth and starting to thicken, remove from heat.  Stir in cheese and season with salt and pepper.  Gently fold in vegetables and scallops.  Pour into a 9 inch square greased pan.
Topping:  Mix together crumbs, nuts and melted butter.  Sprinkle on top of casserole.  Bake in 350 degree F. oven for 25 to 30 minutes, until hot and bubbly.

Monica

A - Z Blogging Challenge - U

When you have a craving for an extra special treat, mix up a batch of this yummy fudge!!


   
 “U”




Ultimate Fudge

2 Tbsp. butter
2/3 cup evaporated milk
1 1/2 cups sugar
1/4 tsp. salt
2 cups mini marshmallows
1 pkg. butterscotch chips
1 cup peanut butter
1 tsp vanilla

Grease a 9 inch square pan.  In medium sized saucepan, combine butter, evaporated milk, sugar and salt.  Over medium heat, bring to full boil, stirring constantly.  Boil and stir for 5 minutes.  Remove from heat, stir in marshmallows, butterscotch chips, peanut butter an vanilla.  Stir vigorously for 1 minute until smooth.  Pour into pan, cool.  Refrigerate until firm.  Cut into 1 inch pieces.

Monica

A - Z Blogging Challenge - T

Although not to everyone's taste, it's my favourite pudding.  I love it cold but you can also serve it hot.





  “T” 



Tapioca Pudding
3 cups whole milk
1/2 cup quick-cooking tapioca  (if you prefer traditional pearl tapioca, soak per pkg. directions)
1/2 cup white sugar
1/4 teaspoon salt
2 eggs, beaten
1/2 teaspoon vanilla extract
1 tsp lemon zest (optional)

Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.  Very, very slowly, whisk 1 cup of the hot milk mixture into the beaten eggs, until incorporated.  Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. You do need to watch this pudding very carefully as it is prone to scortching and burning.  Remove from heat and stir in the vanilla (and lemon zest).   Serve hot or cold.

Monica

A - Z Blogging Challenge - S

These muffins are delicious and so convenient.  I make a batch several times a year, in fact,  I just made a batch last week.  Just store the batter  in the refridgerator (for up to 6 weeks) and you can bake fresh muffins every day!



  “S”
Six Week Bran Muffins

3 cups bran flakes cereal  (I sometimes use raisin bran and omit the 2 cups raisins)
3 cups all-bran cereal
2 cups boiling water

1 cup softened butter
1 & 1/2 cups granulated sugar
1 & 1/2 cups packed brown sugar
4 eggs
1 litre (4 cups) low-fat buttermilk
1/4 cup molasses

5 cups flour
2 Tbsp. baking soda
1 Tbsp. baking powder
1/4 tsp.salt
2 cups raisins (optional)

Put cereals in a large bowl, pour water over them.  Let stand to soften.

In the largest mixing bowl you can find...(it needs to be really big!!)...cream butter and sugars together.  Add eggs, one at a time, mixing well after each addition.   Mix in buttermilk, add molasses, then stir in cereal mixture.

In another bowl put flour, soda, baking powder, salt and raisins (if using).  Stir well and then add to batter.  Stir to thoroughly combine.  Store in a covered container in the refridgerator.  Batter will keep for six weeks. 

As needed, fill greased muffin cups 3/4 full.  Bake in 400 degree F. oven for 20-25 minutes.  Cool in pan for 5 minutes before removing muffins.

Monica

A - Z Blogging Challenge - R

To me, Spring isn't Spring without rhubarb...so this is a timely recipe.  Perfect alone or served with a big scoop of good quality vanilla ice-cream...yum!!!


  “R”



Rhubarb Crisp

Filling -
6 cups rhubarb, trimmed and cut in 1 inch pieces
3/4 cup white sugar
1/4 cup flour
1/2 tsp. cinnamon
Topping -
1 cup flour
3/4 cup packed brown sugar
3/4 cup oatmeal (not instant)
1/3 cup softened butter

In large bowl, toss together filling ingredients.Pour in to lightly greased 8-inch square baking pan.
For topping, toss together flour, sugar and oats. using your hands work butter into mixture until crumbly. Sprinkle over rhubarb mixture.
Bake in preheated 375F oven until golden brown, about 30 minutes

Monica

Taking "Ten Amazing Foods" one step further!!

I'm on a bit of a recipe kick right now, so for ten Wednesdays I'll give you a healthy recipe,  one for each of the "10 Amazing Foods" from the March 30th post.


http://oldermommystillyummy.blogspot.com/2011/03/ten-amazing-foods.html

The third on my list of amazing foods is tomatoes and the recipe to go with it is my daughter's favourite:

Caprese Salad

- An assortment of fresh tomatoes, cut into 1/4 inch slices
- Fresh mozzarella cheese, (preferably Buffalo mozzarella), drained and cut into 1/4 inch slices
- Big bunch of basil
- Extra virgin olive oil
- Freshly ground salt and pepper

On a large serving platter or individual salad plates, layer alternating slices of  the tomatoes and mozzarella, adding a basil leaf between each.  Drizzle the salad with the extra-virgin olive oil and season with salt and pepper, to taste.  This salad should be at  room temperature when served.

A - Z Blogging Challenge - Q

This recipe is truly amazing, just mix everything together, pour into a quiche pan (or large pie plate) and bake...it forms it's own crust!!




  “Q”


Quiche

- 4 large eggs
- 2 cups milk
- 1/2 cup Bisquick or Tea-bisk (biscuit mix)
- 1/4 tsp. salt
- 1/8 tsp pepper
- 2 cups of shredded cheese (I usually use old cheddar, however, you could use just about any type of shreddable cheese)
- 2 tsp. fresh herbs, finely chopped (optional) - I use whatever I have on hand, such as, chives, parsley, thyme, basil, etc...)
- Plus extras, such as sauteed -  onions, mushrooms, cut up asparagus, broccoli, zucchini, spinach, peppers...you get the idea!! You can also add cooked - sausage, bacon (crumbled), chicken, ham...etc.  the combinations are endless!!

Mix the first 5 ingredients very well, I use a blender.  Stir in cheese, herbs and any extras.  Pour into greased quiche pan and bake at 350 degrees F. for 50-60 minutes.  Allow to cool for 15 minutes before serving.

Monica

A - Z Blogging Challenge - P

This sauce is so delicious!!  I usually make a lasagna from a portion of it and freeze the rest in 3 or 4 containers for future use. It's perfect with spaghetti noodles, penne, or on top of ravioli or tortellini.



  "P "
Pasta Sauce

2 pounds lean ground beef
4 large onions - chopped
6 large cloves garlic - finely chopped
1 green pepper - seeded and chopped
3 - (796ml) cans diced tomatoes (don't drain)
1 - (680ml) can tomato sauce
1 - (369 ml) can tomato paste
3 tsp. garlic powder
2 tsp. onion powder
2 tsp. dried oregano
1/2 - 1 tsp. crushed red pepper flakes (you can adjust to suit your 'heat" preference)
4 - bay leaves

Partially brown ground beef,  draining any fat.  Add onions, garlic and green pepper.  Continue cooking until meat is browned and vegetables have softened.  Add canned tomatoes, tomato sauce and tomato paste.  Stir well.  Add remaining ingredients.  Stir.  Simmer, uncovered, on low heat for 3 -4 hours. Stirring occasionally.   Divide into containers and freeze, or use part now and freeze the rest for later.

Monica

A - Z Blogging Challenge - O

I've been making these cookies for over 30 years...they're so delicious!!  I hope you love them as much as my family and I do!



 “O”

Oatmeal Cookies (with pudding)

1 1/4 cups flour
1 tsp. baking soda
1 cup softened butter
3/4 cup brown sugar
1/2 cup white sugar
1 tsp. vanilla
1 pkg. vanilla instant pudding (4 serving size)
2 eggs
1/2 cup coconut
3 1/2 cups regular oatmeal (not instant)

In a small bowl, combine flour and baking soda.  Set aside.  In a large bowl combine both sugars, softened butter, vanilla, and vanilla pudding powder.  Using electric mixer, beat until smooth and creamy.  Add eggs one at a time, beating well after each addition.  Stir in flour mixture, then coconut and then oatmeal.  Mix well.
Drop by teaspoonful onto a parchment lined cookie sheet.  Using the tines of a fork, flatten each cookie slightly.
Bake 10-12 minutes at 350 degrees F. or until slightly golden - Do not over bake.

Monica

A - Z Blogging Challenge - N

This is a recipe from a friend of mine..a fellow Monica.  It's simple and perfect for the holidays, a party or a big family barbecue.


   “N”




Nuts & Bolts

12 cups "O" shaped oat cereal
7 cups whole wheat square cereal
9 cups pretzels
3 cups of your favourite nuts 
1 1/2 cups butter
2 Tbsp. worcestershire sauce
2 tsp. garlic salt
2 tsp. celery salt
2 tsp. seasoned salt

Combine cereals, pretzels, and nuts in a large roasting pan.  Melt butter and add seasonings.  Drizzle over cereal mixture and toss to coat well.  Bake uncovered at 250 degrees F. for 2 hours, mixing well every 30 minutes.

Monica