Hash brown Casserole

Does it get any more comfort food than this? Love it!

1 1/2 bags frozen shredded hash browns (each bag is 30oz for total of 45oz used)
1 stick of butter, really soft-almost melted
3 cloves of garlic, minced
1 1/2 Tbsp onion powder (Exchange: could substitute a minced 1/2-1 small yellow onion and saute in butter before adding to recipe)
1 1/2 tsp salt and 1/2 tsp pepper (adjust to taste)
16 oz shredded cheddar (I prefer sharp as it adds more flavor for less amount, use what you like)
1 24oz tub sour cream
2 cans of Cream of Celery soup (Exchange: could substitute with cream of mushroom or cream of chicken)
1 tsp dried thyme


Preheat oven to 425 degrees. Set hash browns out in a bowl to thaw. Once they are thawed combine all remaining ingredients, RESERVING 1/2 cup of the shredded cheese for topping. Mix well. Spread in a large greased baking dish. (I use the 9x13 Pyrex.) Place baking dish on a cookie sheet in case of a boil over and top dish with remaining cheese. Bake for @55 minutes. After about 30 minutes into bake time check to see if casserole needs covered with foil to prevent over browning/burning. Let cool for @10 minutes before serving as it will be piping hot and need time to set.

This is a great one to play with. Add sliced mushrooms, shredded carrots, onions, shredded zucchini, etc. Add a kick with some chopped peppers, or use a cheese blend instead of just cheddar. Also good topped with the "fried onions" we all love on our green bean casserole. Make it a one dish meal by adding sliced smoked sausage coins, diced cooked chicken breasts, browned ground beef, cubed ham, or whatever your favorite is. Please do keep in mind if you are adding a lot of items to the dish that you may need to split the dish into two baking dishes to allow room and minimize boil overs. Great opportunity to try it two ways! Perfect for pot lucks, bbqs, company. Great at breakfast, lunch or dinner. I think it tastes even better the second day. Enjoy!

Almost Instant Chicken Noodle Soup

This is my go to chicken noodle soup when someone in the house wakes up feeling not so well. It is super quick and easy, and I almost always have these ingredients on hand. Of course there are many recipes for Chicken Noodle Soup and some are very lengthy and require hours. I like this one for its simplicity and because I can have it on the table in under 30 minutes.


1 cooked boneless, skinless Chicken Breast, chopped into bite size chunks (poached, baked, "nuked", whatever)
1 clove of garlic
salt and pepper to taste
1 Tbs Parsley
1 large carrot, peeled and sliced in thin coins
1 rib of celery, sliced (or 1/4 tsp Celery Seed)
2 cans Chicken Broth
3 cups water
2 Chicken Bouillon cubes
8 0z Bow-tie (Farfalle) Pasta
1/8 tsp onion powder (or 1 shallot, minced)

Over medium high heat, add water, bouillon, broth, garlic, onion powder, carrot, celery, and chicken. Stir occasionally to break up the bouillon cubes and bring to a boil. Add pasta and parsley. Cook approximately 7-10 minutes until pasta is al dente and the vegetables are tender. Salt and pepper to taste.
Serve warm with crackers (if desired)

Southwest Cornbread

This is a great way to jazz up your favorite cornbread mix.

2 boxes of cornbread mix (I use Jiffy)
ingredients to prepare mix as directed on your mix
1 cup + 1/4 cup sharp cheddar cheese, shredded
1 can corn, drained
1 can green chiles, chopped
1/4 cup jalapenos (plus a few for garnish), sliced (optional)
1 tsp salt
1 tsp garlic powder
1 tsp onion powder

Mix the cornbread mixes per package instructions, preheat oven to instructed temp.
add remaining ingredients (reserving the extra 1/4 cup cheddar) and stir well. Pour into lightly greased 11x7 baking dish or muffin tins, top with remaining cheddar and a few jalapeno slices (optional) and bake per time instructed on your mix.

Grannys Southern Fried Biscuits

5 cups self rising flour + a bit for dusting
good pinch of salt
3 cups milk
Butter flavored Crisco (or your favorite fat/oil)

Preheat large cast iron skillet on stove top with your oil.
Mix flour and salt in large mixing bowl. Stir in milk a little at a time until you reach the desired dough consistency. As with any flour/dough recipe differing climates, weather, etc will affect the dry/wet ratio needed.
Let dough rest for 5 minutes.
Start pulling off rounds/balls of dough from the bowl and hand shape them into a "biscuit shape". I like to do balls about the size of a small plum and then flatten them slightly.
Place them in the heated skillet and let them cook on medium heat until a golden crust forms on the bottom. Flip biscuits over and let the other side brown as well. Once both sides are golden brown turn them on their sides and rotate them on all sides to obtain a golden crust on all sides as well. *NOTE* While these are very simple to make, they are NOT a walk away recipe. You have to stay with them at all times. These are a dense biscuit, crispy crust on outside and soft on the inside; perfect for "sopping" up gravies and sauces!

A cast iron skillet really is best for these, but they can be done in any large skillet with oil.

This is another one of my recipes that lends itself to variations.
I like to add 1/2 cup of shredded cheddar, 2 cloves of minced garlic and 1 TBSP of fresh chopped chives for a great dinner variation.

My grandmother NEVER made a meal without making a skillet of these biscuits. She had them on the table breakfast, lunch and dinner. Now more health conscious we don't serve them every meal, but occasionally they are a true treat!

Hamburger Skillet Dish

1 lb ground chuck
1 bag egg noodles
2 envelopes brown gravy mix
1 1/2 cups water
1/2 cup milk
1 can sliced mushrooms (optional)
1 tsp onion powder
1 clove garlic, minced
salt
pepper

Brown ground chuck in dutch oven, add garlic and cook another 2 minutes and drain off grease. Cook pasta as directed. In separate sauce pot mix the water, milk, and gravy mix and bring to a slow boil. Pour gravy mix and noodles in dutch oven with beef and add mushrooms, onion powder, and salt and pepper to taste. Stir and allow to simmer together for 3 minutes stirring frequently.