Hashbrown Casserole

Everyone has weaknesses, some people like to cook nothing but healthy food and see how long  they could eat nothing but acorns and sunflower seeds… I on the other hand love comfort food and go about seeing how long I could eat nothing but butter and heavy cream.

Ok it isn’t that bad…

Yet.

This morning it just felt like a morning to make a hot breakfast.. so hashbrown casserole we do.

If you can’t find hashbrowns in the grocery were you live just peel, boil 4 or 5 potatoes and shred thick..

One day… I am going to find a recipe I like for cream of mushroom.. and then figure out how I could can it.. but that is for a other food adventure.

Melt butter

Dice up your onions and cook until translucent … my onions were a tad too big but I like chunks of onions.. that and Layla can pick them out easier.

Add your cream of soup choice… you can use mushroom or chicken

Add your cream cheese and on low heat melt..

Add your sour cream… ever wonder if you could use frozen sour cream?? And will it just curdle in your food leaving chunks of nastyness?? Well you can!! And it doesn’t!! Someone turned down the fridge so everything against the back wall was a frozen block of yogurt, sour cream, creamer, romaine hearts.

Cheddar cheese…

Salt

And finally hashbrowns

Stir well and pop that in the oven at 350 for an hour

Serve and store leftovers in the fridge…

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Recipe

1- 20 oz bag of thawed hashbrowns

1- 10 oz can cream of mushroom or cream of soup of your choice

1- 8 oz package cream cheese

1 cup of shredded cheese

1 cup sour cream

1 small onion chopped

1 stick of butter ½ cup

Melt butter and sauté onions till translucent add soup and stir. Add cream cheese and stir on med-low heat till melted, add sour cream, cheese and hashbrowns mix well and bake in a preheated oven at 350 for 1 hour 

Chewy Butterscotch Brownies.. (that work!)

I needed something more to put in DH lunch so why not another attempt to make a bar? Lets see if this one works out..

You could  change it up by using chocolate chips and adding nuts

Sugar and butter along side flour mixture

Add eggs to creamed sugar/butter

Scrape down sides

Add your flour

Butterscotch chips

Mixing slowly until  incorporated

Having some bad flash backs of snicker doodle bars

Ok it worked… whew..

HEY!! They worked!!

 

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Chewy Butterscotch Brownies

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter or margarine, softened

1 3/4 cups packed brown sugar

1 tablespoon vanilla extract

2 large eggs

1 2/3 cups butterscotch chips

Directions

PREHEAT oven to 350° F.

COMBINE flour, baking powder and salt in a medium bowl. Beat butter, sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels

 Spread into ungreased 13x9-inch baking pan.
BAKE for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. 

Cherry Cheesecake Cookies

A little time consuming if your like me and forget to get graham crackers until you pull out everything to make these, but I like my own recipe better.. it is hard to beat Home made graham crackers

Fattening ingredients

In bowl add your flour, salt and baking powder.. I like to make little dimples in my flour so incase a kid interrupts me in the middle of my adding I can come back from putting a toe back on and know that I have one dimple empty so the salt must be added..

Sugar flowing over cream cheese and butter

Eggs and vanilla added to the creamed calories

I have a confession… I love batter… cake batter.. cookie batter.. I like it more than the baked good it’s self.. as a kid my favorite thing in the whole world to eat was the spoon that beat something fattening together..  this just looks face plantable….  ( I know not a word)

Flour mixture

All done ready for the fridge

Roll to about yay big… I think mine were a tad over 1 ½ inches

Roll in crumbs

I need to do a post on my favorite things… these tablespoons are the best..

Pressing slightly, make a dimple in your cookie.. after the first dimple I would dip the back of the spoon into the crumbs other wise it ends up getting sticky and grabbing everything in sight

Place three or four cherries in.. depending on their size

Spend the next 25 minutes rollingdippingsmooshingfilling the rest of the cookies

Bake and let cool and enjoy!!

 Print Recipe

Cherry cheesecake cookies:

3 ½ cups flour

2 teaspoon baking powder

1 teaspoon salt

2  8oz cream cheese softened

20 tablespoons butter (2 ½ sticks butter)

1 ½ cup sugar

2 large eggs

2 teaspoons vanilla

1 cup graham cracker crumbs

2 20 oz cans cherry pie filling drained

Combine flour, baking powder and salt in bowl. On medium high speed, beat cream cheese, butter, and sugar until smooth and creamy, add eggs and vanilla and mix until incorporated. Reduced speed to low and add flour mixture and mix till just combined. Refrigerate dough until firm, at least 30 minutes.

Preheat oven to 350

Roll dough unto 1 ½ inch balls, and then roll in crumbs. Place balls 2 inches apart on well greased baking pans. Using a tablespoon measure, make a indentation in center of each ball. Place 3 cherries in each dimple. Bake until golden around edges, 12 to 14 minutes, switching and rotating sheet halfway through baking.  Cool 5 minutes on sheet and then transfer to wire rack to cool completely. Cookies can be stored in airtight container for 2 days.