Source: http://www.food.com/recipe/the-best-one-bowl-hash-brown-potato-casserole-78853
1 Onion, Chopped
1 Red Pepper, Chopped
1 (4 oz) Can Mushrooms, Drained
1 (16 oz) PKG Cubed Ham, Drained
1 (10 oz) Can Cream of Mushroom Soup
3/4 C Milk
3/4 C Sour Cream
5 T Melted Butter
1 t Seasoned Salt
1 t Pepper
2 t Garlic Powder
3/4 C Grated Parmesan Cheese, Divided
2 C Grated Cheddar Cheese
2LB Frozen Hash Browns, Thawed and Drained
Additional Cheddar Cheese, Optional
Saute onion, pepper, mushrooms, and ham until vegetables are tender.
Preheat oven to 350F.
Meanwhile, in a large bowl combine soup, milk, sour cream, and butter. Mix well. Add seasoned salt, pepper, garlic powder, 1/4 C Parmesan, and cheddar. Mix well. Add vegetables. Mix well. Add Hash browns. Mix well.
Transfer mixture to a LARGE lasagna pan. Sprinkle 1/2 C Parmesan cheese over top. Bake for 40 minutes. Add additional cheddar cheese on top if desired. Return to oven and bake for additional 5 minutes to melt cheese.
Source: http://www.food.com/recipe/mint-limeade-219707
2 C Boiling Water
1-1/2 C Sugar
1 C Lime Juice
4 C Cool Water
Mint Sprigs, Optional as Garnish
Slices of Lime, Optional as Garnish
Bring 2 C Water to a boil. Add sugar and stir until dissolved. Turn off heat. Let stand 10 minutes.
Combine sugar mixture, lime juice, and water in a pitcher. Chill. Garnish if desired.
Source: http://www.food.com/recipe/crock-pot-stuffing-49609
1 Large Onion, Chopped
1 1/2 C Celery, Chopped
1 Large Apple, Cored and Chopped
1/2 C Raisins
1/4 C Butter
1 T Sage
1 t Marjoram
1 t Salt
1 t Pepper
1/2 t Savory
1/2 t Thyme
12 C Lightly Toasted Bread Cubes or Cornbread
2 C Chicken Broth
Saute onion, celery, apple, and raisins in butter until tender. Stir in sage, marjoram, salt, pepper, savory, and thyme.
Combine bread cubes and vegetable mixture. Transfer to crock pot. Poor broth over mixture and stir well.
Cook, on high, for 1 hour. Stir. Cook additional 2 hours on low, stirring every hour. You can also cook this on high for 2 hours and it will turn out ok.
Source: http://www.food.com/recipe/pineapple-black-bean-enchiladas-154388
1 T Oil
1 Onion, Chopped
1 Red Pepper, Chopped
1 (20 oz) Can Pineapple Tidbits, Drained and Reserved
1 (15 oz) Can Black Beans, Rinsed and Drained (About 2 Cups)
1 (4.5 oz) Can Chopped Green Chilies
1 t Salt
8 oz Shredded Cheese, Divided
1 (10 oz) Can Enchilada Sauce, Divided
Flour Tortillas
Saute onion and red pepper in oil until tender. Add pineapple, black beans, green chilies, and salt. Warm through. Remove from heat and stir in 6 oz of shredded cheese.
Preheat oven to 350F.
Spread 1 T of enchilada sauce on a tortilla. Place 3/4 filling in tortilla. Place seam side down in a large 13x9 lasagna pan. Makes about 8 tortillas.
Add enough pineapple juice to enchilada sauce to fill the can back up. Mix well. Drizzle enchilada sauce over tortillas, coating thoroughly.
Spray a piece of foil with non stick spray. Place sprayed side down over tortilla mixture. Bake for 30 minutes. Remove foil and bake for another 10 minutes or until cheese is melted and bubbly.
Source: http://www.food.com/recipe/guacamole-34233
4 Avocados
1/4 C Lime Juice (2 Limes)
1/2 t Black Pepper
1 t Sea Salt
2 t Minced Garlic (4 Cloves)
1/4 t Ground Cumin
1/4 t Ground Cayenne Pepper
1 Medium Tomato, Finely Chopped
1 Medium Onion, Finely Chopped
Mash avocado flesh until desired consistency is reached. Immediately stir in lime juice. Add pepper, salt, garlic, cumin, and cayenne. Mix again. Add tomato and onion. Mix well.
Source: http://www.food.com/recipe/crumb-topped-banana-muffins-43509
1-1/2 C Flour
1 t Baking Soda
1 t Baking Powder
1/2 t Salt
3 Ripe Bananas, Mashed
3/4 C Sugar
1 Egg, Lightly Beaten
1/2 C Butter, Melted
Crumb Topping
1/3 C Brown Sugar
1 T Flour
1/4 t Cinnamon
1 T Cold Butter
1/3 C Walnuts
Preheat oven to 375F.
Combine flour, baking soda, baking power, and salt. Mix. In another bowl combine butter, sugar, egg, and mashed banana. Mix well. Add to dry ingredients. Mix just until moistened. Transfer mixture to a loaf pan or lined muffin pan.
Combine brown sugar, flour, and cinnamon. Mix well. Cut in cold butter until mixture is crumbly. Stir in walnuts. Spread over loaf or muffins.
If making muffins, bake for about 25 minutes or until a toothpick near the center comes out clean.
If making loaf, cover loaf for 30 minutes to prevent excessive browning of the crumb mixture. Remove covering and bake an additional 30 minutes or until a toothpick in the center comes out clean.
Source: http://www.tasteofhome.com/recipes/Chai-Tea-Latte
2 C Water
2 Celestial Seasonings Bengal Spice Tea Bags
1 t Ground Cinnamon
1/2 t Ground Ginger
1/4 t Ground Allspice
2 C Milk
2 T French Vanilla Coffee Creamer
1/4 C Brown Sugar
Combine water, tea, and spices. Bring to a boil. Discard tea bags. Add remaining ingredients to pan, and bring to a boil, whisking until sugar is dissolved. Serve with whipped cream and sprinkle of nutmeg.
Original Recipe: http://www.food.com/recipe/hot-bacon-dressing-32804
1LB Bacon
Onion
Fresh Spinach
Raisins
Cranberries
Sunflower Seeds
Pecans
Walnuts
Cherry Tomatoes, Quartered
Feta Cheese, Crumbled
Grated Parmesan
Garlic Bread
Dressing
1 T Flour
1/2 C Bacon Drippings
1/2 C Vinegar
1/2 C Water
1/4 C Sugar
Salt
Pepper
Cook onion and bacon. Reserve 1/2 C of bacon drippings.
Combine all dressing ingredients. Bring to a boil, whisking constantly until thickened.
Combine salad ingredients to taste. Pour warm salad dressing over top. Serve with garlic bread.