Does anyone have a hashbrown casserole? I had one the other day at a
function that was amazing. I know it had some kind of cheese in it. It
was creamy and delicious.
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I understand all my messages are not making it to the list.
I am sending this test message to make sure this goes through.
I will repost the entire cookie collection once I have them collected so
everyone gets all of them.
I hope that is ok with the moderators since there will be 12
I have a few--perhaps more.
Here's the first:
Colby Hash Browns
1 c. milk
1/2 c. beef broth
2 tbsp butter or margarine, melted, divided
1 tsp salt
1/4 tsp pepper
Dash garlic powder
1 pkg. (30 oz.) frozen country-style shredded hash brown potatoes
2 c. (8 oz.) shredded Colby cheese
In large bowl
Italian Herbed Potatoes
2 green onions, sliced
1 tbs margarine
1 tsp dried parsley
1/4 tsp dried Italian seasoning
1/8 tsp salt
3 c. loose-packed frozen hash brown potatoes
1/4 c. Parmesan cheese
In 1-quart micro-wave safe casserole stir together green onions,
margarine, parsley flakes, Italian s
Potato Casserole (Good Potatoes)
1 32-oz. bag frozen hash brown potatoes
2 c. grated sharp Cheddar cheese
1 stick butter, melted
1 can cream of chicken soup, undiluted
1 8-oz. container sour cream
1 small onion, chopped
Break up frozen hash browns and combine with remaining ingredients in
baking
Hi Dixie,
My name is Shira- I'm a quite new member on the "Cooking in The Dark" list.
Your last message has made it to the list! (at least I have received it...)
I suggest that you copy all the cookie recipes from that series, paste them
one after another into one Word document and then attach th
Hi Everyone,
I'm making these today for a cookie swap. I hope everyone enjoys them.
- Original Message -
From:
To: ; ;
Sent: Sunday, December 04, 2011 12:31 PM
Subject: Recipe From Kathy Huff!
This recipe was sent to you by Kathy Huff (kathy.h...@insightbb.com) from
the database a
I am going to send you all some microwave fudge recipes I have.
all in this message
Peanut butter meltaway fudge not my favorite one smile
1 bag milk chips
one bag white chips
1 18 ounce peanut butter
melt for one minute on half power
stir
melt for another minute half power
stir
repeat till choc
1 package hash browns thawed.
2 cans of cream of chicken soup
1 stick of butter divided in to two
1 pint sour cream2 or 3 cups of shredded cheese you can use sharp or medium
cheddar and the amount you use depends on how much you like cheese.
3 cups crushed cornflakes.
Directoins
Preheat oven to
Sandra Lee's Macadamia-Coconut Cookie Sandra Lee's Macadamia-Coconut Cookie
Sandra wishes every holiday cookie was as easy to make as these
tropical-inspired sweets made with store-bought sugar cookie dough. "The
hardest part," Sandra says, "is eating just one!"
Macadamia-
Anne's Oatmeal Cream Cheese Butterscotch Bars
Secret of a restaurant chef: Think of your favorites - oatmeal cookies,
cheesecake and blondies - and wrap them up into these irresistible treats.
Oatmeal Cream Cheese Butterscotch Bars
Recipe courtesy Anne Burrell
Recipe categories: Grains
HASH BROWN CASSEROLE
2 packages frozen hash browns, thawed, the "loose" Southern style, about 32
ounces
1/4 cup butter, melted
1 cup chopped onions
About 12 ounces shredded cheddar
8 ounces sour cream
1 can cream soup - mushroom, celery or chicken
1/2 to 1 cup crushed potato chips or corn flakes
Dana my mom uses this recipe, but sometimes she'll add the O'Brien hash
browns instead of the plain ones. The extra green peppers and onions give
the casserole a nice zip.
I have no problem eating it either way, though. LOL
Lisa
Lisa Belville
lisa...@frontier.com
missktlab1...@frontier.com
I do not like peppers and onions i mine smile so I simply make it plain
smile.
Dana
If you love scented candles but have difficulty lighting them or have pets
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Or maybe just love perfumes, or anything to make your house smell great.
order from my scentsy party
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is th
I have not tried the peanut butter or coffee variations; however, I have
made the original several times. It is always a big hit.
2-Minute Fudge
1 pound confectioners sugar
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup butter -- or margarine
1 cup nuts -- choppe
It seems to me that it would be difficult for a blind person to
remove the vanilla bean easily from the pudding, I am wondering
if a good quality of vanilla could be used instead. Jill
- Original Message -
From: "Sugar" In a large saucepan combine the rice, milk, sugar, vanilla bean,
Hi,
I made this last night and I used vanilla extract and I also did not have
enough milk so I added the rest of the liquid to be water, my husband loved,
it. I will be diffently making this again.
Bevie
--
From: "jill o'
Wonder Fudge
1/4 cup Margarine
1 cup Chocolate chips
1/4 cup Corn syrup
1 teaspoon Vanilla
1 1/2 cups Powdered sugar
2 cups Rice krispies cereal
Measure margarine, chocolate morsels, corn syrup, and vanilla into a large
sauce
pan. Cook over low heat, stirring constantly until smooth. Remove f
HOLIDAY MACARONI AND CHEESE
SERVES 6-8
1 pound pasta, such as elbows or shells
1 large green pepper, cut into 1-inch pieces
1 large red pepper, cut into 1-inch pieces
1 medium onion, chopped
1 cup ricotta cheese (can use part skim)
1/2 cup sour cream (can use reduced fat)
1 heaping teasp
Gingerbread Scones
Preheat oven to 400 degrees. Grease a baking sheet and set aside.
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cold butter or margar
Christmas Cheese Ball
1 package (8 ounces) cream cheese, softened
2 cups (8 ounces) shredded cheddar cheese
2 green onions, chopped
1 jar (2 ounces) diced pimientos, drained
2 tablespoons butter or margarine, melted
2 teaspoons Worcestershire sauce
Assorted crackers
Directions
In a mixing bowl, be
This is pretty much how I make my hash brown casserole too, except I've
never tried putting cornflake crumbs or crushed chips on top. I don't know
why, since I always have chips here to munch on! LOL.
- Original Message -
From: "Sugar"
To:
Sent: Saturday, December 10, 2011 12:46 PM
Su
I have a question about this recipe if some one can tell me. It states to
bake at 350 for about 30 minutes. Then if you want you can refrigerate it
and I guess bake it later, at 350 to 375 for around 60 minutes. Does this
mean to bake a whole thirty minutes longer because it is just cold,
Hi Katie,
As far as I can understand the directions, you can either complete the
entire process and serve your pasta dish on the same day, or prepare just
the mixture in advance and bake the dish after two days or three. If the
mixture is waiting in the fridge for a while, it needs more time to
___
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I think the where she is confused, and so am I, is this. If you cook if
immediately after preparing it, you bake it for half an hour at 350 degrees.
If you prepare it, refrigerate for a few days, you double the baking time?
Wouldn't that be too much?
Also, I have another question: What kind
Okay I'm never sure about substitutions, so can anyone tell me if the
oatmeal cheesecake butteerscotch bars would work with dark chocolate
or white chocolate chips...And, is there anything I can substitute for
nuts, in recipes...It seems that, especially this time of year, that
the best dessert rec
Hi, Charles and list,
These baking times make sense to me, because, if you bake the casserole
immediately after preparing it, the ingredients are warm, so it would take less
time to heat through. Taking it from the refrigerator, it takes longer to heat
everything completely.
As for the mustard:
It still seems like a whole half hour would be too much even if it's coming
from the refrigerator.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of
ajackson...@att.net
Sent: Saturday, December 10, 2011 2:43 PM
To: c
I sent this to the list two years ago. If you mix the hash browns in with
the meat, etc instead of using them as a side dish., it's a hash brown
casserole.
-Original Message-
From: Abby Vincent [mailto:aevinc...@ca.rr.com]
Sent: Wednesday, April 29, 2009 9:56 AM
To: cookinginthedark@acbr
Changing nuts out for alergies or prefered taste wil not impact a recipe.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kimberly Qualls
Sent: Saturday, December 10, 2011 5:25 PM
To: cookinginthedark@acbradio.org
S
Is it unsweetened baking cocoa or the kind you add water to and drink?
Sharon
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca Manners
Sent: Saturday, December 10, 2011 1:23 PM
To: cookinginthedark@acbradio.o
Hi, Dixie, I have received several of your messages. I haven't kept any of
them because I am not interested in them. I received this one, so I am
passing it onto you.
If I don't write you again, have a happy holiday season.
- Original Message -
From: "Shira Senesh"
To:
Sent: Sunday,
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