Cracker Barrel Hash Browns

I prepared these for Easter dinner and they are very good!!!!!

CRACKER BARREL HASH BROWNS CASSEROLE
2 pounds frozen hash browns, thawed
1/2 cup butter, melted
1 can (10.75 ounces) cream of chicken soup
1 pint sour cream
1/2 cup onion, chopped
2 cups grated cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
DIRECTIONS
Preheat oven to 350° F. Spray 11 x 14 inch casserole or
baking dish with cooking spray.
In large bowl, combine all ingredients and stir together.
Spread evenly in prepared pan. Bake for 45 minutes until
top is golden brown.

Berry/Angelfood Cake/Jello Desert

I made this for Easter 2015 and again for this years Easter Dinner.  It is super easy!!!!

In a 9 ×13 inch pan , tear up one store bought angel food cakes.
 Slice fresh strawberries and/or blueberries into spaces between cake. Make 2 boxes
 of strawberry jello as stated on box. Pour hot jello over cake
and push angel food down so it soaks into cake. Refrigerate until
 set. Just prior to serving cover with cool whip.

Applesauce Bran Muffins (using Raisin Bran Cereal)

• 
  
• 
  
• 1-1/4 cups flour
• 1 tbsp. baking powder
• 1/4 tsp. salt
• 2 cups Post Raisin Bran Cereal
• 1 cup fat-free milk
• 1 egg, lightly beaten
• 1/2 cup applesauce
• 1/3 cup firmly packed brown sugar
• 2 Tbsp. margarine, melted

Directions

1. Preheat oven to 400°F. Mix flour, baking powder and salt in large bowl. Mix cereal and milk in medium bowl; let stand 3 minutes. Stir in egg, applesauce, sugar and margarine. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
2. Spoon batter into muffin pan sprayed with cooking spray, filling each cup 2/3 full.
3. Bake 20 minutes or until golden brown. Serve warm.

Tips and Suggestions

french toast casserole

French Toast Casserole

This is quick and easy to prepare and very good.  I served it to Megan and her family on the Wednesday morning after Easter 2016 with fruit and deviled eggs.  

Ingredients

• Ingredients:
• 1 stick butter
• 1½ cups brown sugar
• ½ teaspoon cinnamon
• 6 eggs
• 1½ cups milk
• 12 slices white bread

Instructions

1. Melt butter and mix with brown sugar and cinnamon
2. Spread half of the brown sugar mixture in the bottom of a 9x13 pan
3. Place six pieces of bread over brown sugar mixture
4. Spread the remainder of the brown sugar mixture over the bread
5. Place remaining six pieces of bread on top
6. Beat eggs and milk together and pour on top of everything
7. Cover and refrigerate overnight
8. Bake at 350 for 40 minutes

Baked Salmon Patties

Baked Salmon Patties

4 Servings

1 (14 3/4 oz.) can pink salmon, drained, skin and bones removed or 2 (5 oz.) cans skinless, boneless salmon, drained

3/4 cup milk

1 cup fresh bread crumbs

1 egg, beaten

1 tsp. dried minced onion

1/4 tsp. salt

1/8 tsp. pepper

Combine all ingredients; mix well.  Spoon into 8 greased muffin cups, using 1/4 cup in each.  Bake at 350° for 45 minutes or until browned.   45 MINUTES IS TOO LONG, next time try thirty minutes.  

NO BAKE BARS (Chocolate/PB/Coconut/Oatmeal)

• 1 cup peanut butter
• 1/2 cup honey
• 1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
• 2 cups dry oats (not instant)
• 1 C shredded coconut
• 1/2 C chopped walnuts (optional)
• 1 1/4 cups dark chocolate chips
• 1 t vanilla extract

Directions:

1. Melt peanut butter, honey and coconut oil over medium-low heat.
2. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla.
3. Stir until chocolate is entirely melted.
4. Pour into a 9×13 pan and cool in the fridge.
5. When it’s set, cut into bars and enjoy.
6. Store in the fridge. If they last that long!