Hashbrown Casserole

Have you ever tasted the Hashbrown Casserole at Cracker Barrel? Well here is the recipe that tastes almost identical to it.  Best part is that it only has 5 ingredients and takes almost no effort to make. 

Ingredients:
1-32 ounce bag frozen hashbrowns (let them defrost for an hour on the counter or put them in the microwave for a minute or two)
2- 10 3/4 ounce cans cream of potato soup
8 ounces sour cream
2 cups sharp cheddar
1 cup parmesan cheese
(do not add salt to this recipe, the soup contains enough salt)

Directions:
Preheat oven to 350 degrees.

In a large bowl mix the soup and sour cream together.  Then add the hashbrowns and stir until combined.  Then add the two cheeses and stir until everything is incorporated.  Put into a greased baking dish and bake in the oven for one hour or until top is golden brown.  Serve hot and enjoy!

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Spooky Halloween Punch

This is so fast, it looks so cool, and it tastes delicious. 

Ingredients:
2 liters ginger ale
1 gallon any flavored sherbet (I used rainbow which had raspberry, lemon, and orange)

Directions:
Fill a large bowl with the two liters of ginger ale.  Don't worry about not creating bubbles, the more bubbles the spookier.  Then using an ice cream scoop, scoop spoonfuls of sherbet onto the punch. Do it gently so you do not pop any bubbles.  Keep doing this until you use up all of the sherbet.  Do not stir.  Serve with a ladle and punch glasses.

For an extra spooky treat, we took a surgical glove, filled it with water and froze it until it was solid.  Put this in the bowl before adding the ginger ale.  Not only is it spooky but it also keeps the punch cold all night long!

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Mummy Dogs

Since today is Halloween I thought it would be a great idea to make something with that theme.  These are really easy and a lot of fun to make and eat.  There is a quick demo too!

Ingredients:
1 can crescent rolls
12 hot dogs, cut in half
mustard for eyes and dipping

Directions:
Preheat the oven to 350 degrees. 

Cut each hot dog in half and set aside.  Then using a pizza cutter, cut thin strips of the crescent rolls out.  Now take each half hot dog, rounded edge facing up and begin to roll a piece of crescent dough starting from the bottom to make it look like a mummy.  Leave a small spot for a face (we can add mustard eyes later with a toothpick)

Bake for 10-12 minutes or until dough is golden brown.  When they are out of the oven you can serve them with mustard, or using a toothpick put two mustard eyes. Enjoy!

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Chocolate White Chocolate Chip Cookies

Ingredients:
2 sticks butter, softened
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs
2/3 cup cocoa powder
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
12 oz white chocolate chips

Directions:
Preheat oven to 350 degrees. 

In a large bowl beat the butter and the two sugars together until creamy.  Then add in the vanilla and one egg at a time, beating in between additions.  Then add the cocoa powder and beat until combined.  Add the flour, 1 cup at a time mixing in between.  Then add the baking soda and salt and mix again.  Finally add the white chocolate chips and stir until combined.

Scoop cookies onto a cookie sheet, about 1 inch apart.  Bake in the oven for 15 minutes.  After they are baked allow them to cool for 5-10 minutes.  Remove the the cookie sheet and serve. Enjoy!

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Chocolate Chip Cookie Dough Truffles

Ingredients:
2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate chips

Directions:
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated.

Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper or foil. Place sheets in freezer and let chill for 30 minutes.

Melt dark chocolate chips in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to lined baking sheets. Chill until set.

 Serve and enjoy!

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Steak with Herb Sauce

Ingredients:
4 large steaks (any kind you would like, I used New York Strip steaks)
salt
pepper

Herb Sauce:
1/2 cup basil
1/2 cup parsley
1/4 cup mint
2 garlic cloves
1 tablespoon balsamic vinegar
1 tsp crushed red pepper flakes
1/2 cup pecorino romano cheese
3/4 cup olive oil
1 lemon

Directions:
Season steaks with lots of salt and pepper.  Rub the seasoning into the meet and allow to sit for 5 minutes.  While the steaks are resting, begin heating a large grill pan or outdoor grill on high.

Rub the meat with olive oil right before it goes in the pan.  Then place the steaks on the grill at a slight angle.  Cook for about 7 minutes, and rotate about 6 degrees to create grill marks.  Grill for another 7 minutes or until the first side is very brown.  Then flip over and repeat on the other side. 

While steaks are cooking you can make the sauce.  Finely chop the fresh basil, parsley, and mint and put in a large bowl.  Crush two garlic cloves and mince very finely and put in the bowl with the herbs.  Sprinkle in a few crushed red pepper flakes.  Zest the lemon into the bowl and then juice the lemon.  Mix the ingredients together.  Now add the olive oil and balsamic vinegar and stir again.  Finally stir in the pecorino romano.  There is no need for salt because the cheese is very salty.  Allow to sit for at least 5-10 minutes, stirring every so often.

Once the steaks are done, take off the grill and put on a plate.  Cover with tin foil and allow to rest for at least 12 minutes.  Once meat has rested, slice on a angle and serve with the herb sauce.  Enjoy!

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Fried Pork Cutlets

Ingredients:
12 pork cutlets, pounded
2 eggs
1 cup flour
3 cups bread crumbs
salt
pepper
2 tablespoons parsley
1 tablespoon paprika
lemon wedges for serving
oil for frying

Directions:
After you pound the pork about 1/4 inch thick, set aside for the breading station.  First, season the flour with salt and pepper and stir.  Then beat the eggs in a bowl as the second part of the station.  Finally mix salt, pepper, parsley, and paprika in with the bread crumbs as the third part of the station. 

In a large skillet, put about 1/4 - 1/2 inch of vegetable oil and heat on high.  While the oil is heating begin breading the pork.  Start with the flour, then go into the egg, and finish with the bread crumb.  Remember to shake excess off after each step.  Then place the pork in the hot pan.  If it does not sizzle, the pan is not hot enough.  Cook about 6-7 minutes on each side or until outside is golden and crispy.

After all the pork has finished cooking serve with lemon wedges and enjoy!

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