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!

Strawberry Shortcake Trifle

This is a super fast, super easy throw together dessert that is perfect for potlucks, BBQ, and picnics.

1 prepared angel food cake
2 pints strawberries; rinsed, stemmed, and sliced
2 Tbs sugar
1 tsp lemon zest
1 1/2 tubs whipped topping
1 tsp vanilla (I highly recommend Madagascar Bourbon Vanilla)
1 trifle dish

In a bowl mix the sliced strawberries, sugar, and lemon zest. Set aside and let the juices develop.
Cut or rip the angel food cake apart into bite size pieces.
In a separate bowl fold the vanilla into the whipped topping.
In bottom of trifle dish put a thin layer of the berries, followed by a layer of cake, top the cake layer with a layer of whipped topping and repeat this process to the top of the trifle dish. Chill.
Can be topped with toasted, sliced almonds.

This is another family fave passed down by my mother and adjusted slightly. Enjoy!

Grannys Chocolate 4 Layer Dessert

Ingredients:
1 cup butter, melted
1 cup all purpose flour
3/4 cup pecans or walnuts, chopped and divided
8 oz cream cheese, softened
1 cup powdered sugar
1 tub whipped topping
2 pkgs instant chocolate pudding
3 cups milk

Preheat oven to 350 degrees.
Combine flour, butter, and 1/2 chopped nuts and press into 11x7 baking dish. Bake this crust at 350 for 15 minutes, remove from oven and allow to cool completely.
Combine cream cheese, powdered sugar and beat until smooth. Fold in one cup of the whipped topping and spread this mixture over the cooled crust.
Combine the pudding and milk and beat until thickened. Pour this mixture over the last layer and spread evenly.
Spread remaining whipped topping over the pudding layer and sprinkle with the rest of the chopped nuts.
Keep chilled.

This is a family favorite! Perfect for pot-lucks, family dinners and holidays.