Potato Casserole

32 oz. Southern style hashbrowns
1 can cream of chicken soup
8 oz. Sour cream
12 oz. Mild cheddar cheese
½ stick of butter, melted
1 tsp. Salt
½ tsp. Pepper
½ cup chopped onion
Topping:  crushed cornflakes and ¼ stick butter, melted (optional)

Spread potatoes in casserole dish.
Mix all ingredients, spread over hashbrowns.
Top with cornflakes and remaining butter.
Bake at 350 for 30-45 min.

Paula Deen's Not Yo' Mama's Banana Pudding

Original Post at Food Network Website

Not Yo' Mama's Banana Pudding

Ingredients

* 2 bags Pepperidge Farm Chessmen cookies

* 6 to 8 bananas, sliced

* 2 cups milk

* 1 (5-ounce) box instant French vanilla pudding

* 1 (8-ounce) package cream cheese, softened
* 1 (14-ounce) can sweetened condensed milk
* 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Chicken Lasagne

8 oz Lasagne noodles
4-6 boneless chicken breasts, cooked and shredded (or diced)
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
1 cup parmesan cheese
1 can cream of celery soup
1 can cream of mushroom soup
½ cup milk
1 cup sour cream
1 tsp dried basil
¼ tsp garlic powder
8 oz jar of sliced mushrooms, drained (optional)
½ cup onion, chopped (optional)

Mix last 8 ingredients (soups, milk, sour cream, basil, garlic powder, mushrooms, onions) together to make mushroom sauce, set aside (in fridge). Cook lasagne noodles as directed on box and drain. Preheat oven to 350 degrees. Grease bottom only of 9x13 pan. Spread a small amount of mushroom sauce in the bottom of pan. Layer noodles, chicken, mushroom sauce, cheese; repeat 3 layers.

Bake covered for 30 minutes, then uncover and bake additional 15 minutes. Let stand for 10 minutes before serving.

Ham and Cheese Party Biscuits

From Angie's Place

2 pkgs. Pepperidge Farm party rolls
1 lb. Deli ham, shaved or very thinly sliced(I use Boar’s Head Honey Maple)
6 oz. shredded Swiss cheese (I use about 1 ½ bags)
1 ½ sticks butter
½ medium onion, chopped very fine
1 ½ tbs. Poppy seed
3 Tbs mustard
3 Tbs Worcestershire sauce
½ Tbs garlic powder
Parsley, Optional

Preheat oven to 350 degrees.

Melt butter in small saucepan. Add onion, poppy seed, mustard, Worcestershire sauce and garlic powder. Simmer five or more minutes on low heat.

Split rolls in one piece.

Spread butter mixture on inside of tops and bottoms of rolls.

Add ham and swiss.

Sprinkle parsley on top of cheese. (optional…I don’t put any)

Wrap in foil. (at this point you can freeze them for later or refrigerate and bake the next day)

Bake 15-20 minutes at 350 degrees or until cheese is melted. If you refrigerate or freeze them before baking, baking time will be longer. Remove from foil before cutting apart.

I always double this recipe when I make them, and I always buy 3 bags of shredded swiss cheese (only because “the cheesier the better” we say in our family). Enjoy!!

Cauliflower Cashew Salad

Dressing:

1 cup mayo or salad dressing
1/2 cup sugar
1/4 cup grated Parmesan cheese (I use about 1/2 cup because we love cheese!)

(Make dressing ahead of time and refrigerate, but do NOT put on salad until just before serving!)

Salad:

1 head iceberg lettuce, washed and torn into bite-size pieces (I use 2 if they are small)
1 head of cauliflower, washed and cut into small bite-size pieces
2 cups shredded Cheddar cheese
2 cups seasoned croutons (I put extra because the boys will eat any salad as long as it has croutons :) )
2 cups of cashews

Layer the lettuce, cauliflower, cheese, cashews and croutons in my serving bowl and refrigerate until ready to serve.

Just before serving, pour the dressing over the salad and toss until well mixed.

Enjoy!!

Cream Cheese Danish

2- 8 oz. Crescent rolls

2- 8 oz. Cream cheese

1 cup sugar

1 tsp. almond extract or vanilla extract

1 egg separated

Press one can of rolls in 9x13 pan, pinching seams together. Beat cream cheese, sugar, almond, and egg yolk until smooth. Spread onto rolls. Top with remaining rolls (try to cover completely) pinching seams together. Brush with egg white. Bake at 350 degrees for 30 minutes.