Monday, January 30, 2012

Cheesey Potatoes.

I think my hiatus from the kitchen and blogging is over.  I still can't believe that I can count on one hand the number of times I've been in the kitchen cooking or baking anything real since...ummm...mid-November?!?  Yikes!  It's been a while and I've missed it!!  I missed it so much that I made my husband breakfast the Saturday and Sunday.  He's pretty lucky (at least he was over the weekend)!!

The other night I cooked up a pork tenderloin.  It was good, but the real reason I cooked it was to to use the leftovers to make some pulled pork sandwiches...with any luck that recipe will be coming to you later this week.  Back to the topic at hand though: cheesey potatoes.  They seemed like the perfect accompaniment to said sandwiches.

The cheesey potato recipe I usually use serves a crowd...perfect for parties.  But that night I just wanted something for the two of us and maybe enough leftovers for a couple meals (though it turns out we ate this as leftovers for more than a couple meals later...mixing up the rest of the meal was key to making it work for 4 days!!)  I remembered a recipe I had pinned and decided to go with it.  People state the recipe is just like Cracker Barrel Hashbrown Casserole...since I have never been to a Cracker Barrel and had not expectations on taste I decided to change the recipe up to incorporate the ingredients I had on hand and was most hungry for...

Cheesey Potatoes.
(Adapted from Easy Restaurant Recipes)

1 bag frozen shredded potatoes (the bag I used was just under 2 lbs.)
8 ounce container of sour cream
1 can cream of mushroom with roasted garlic soup (I've only seen this made by Campbell's)
1 stick of butter (melted) (you could get away with 1/2 or 3/4 stick to save room for dessert) :)
1 tablespoon dried onions
2 cups cheddar cheese (grated)

Grease the bottom of a 9x13 pan and add shredded potatoes - distributing evenly.  Salt/pepper potatoes to your liking (I prefer heavy on the pepper, light on the salt).  In a separate bowl combine sour cream, cream of mushroom, butter, and dried onions.  Spread evenly over the top of the potatoes.  Top with cheese and bake in a 350 degree oven for 45 minutes.  Remove from oven, cool slightly, and enjoy.

And now that I'm hopefully back to regular postings, I'll work on my photo skills again.  I'm just glad to be cooking and blogging again!!

Monday, January 23, 2012

Returning Soon!

I dislike that I haven't posted in soooo long, but truth be had..I've done very little cooking or baking of late.  I consider myself fortunate to have completed my Christmas baking.  And, yes, I baked too much again this year, but doubt I'll ever learn.

On that note, I foresee returning to the kitchen very soon.  And am excited to share new recipes with you.  Thanks for sticking with me!!

Monday, January 2, 2012

Fantasy Fudge

Can't wait to share this recipe with you guys! This is by far my favorite fudge. Ever.
We make a double or triple batch every year during my family's annual cookie baking day. Last year I screwed up and put milk chocolate chips instead of semi-sweet. BIG mistake!
Hope you all enjoy!

3 C. Sugar                                                       3/4 C. butter
12 oz pkg semi sweet chocolate chips              1 tsp vanilla
1- 7 oz. jar marshmallow creme

Combine sugar, butter and milk in saucepan, bring to a rolling boil, stirring constantly. Boil for 5 minutes over medium heat. Remove from heat, stir in chocolate chips until melted. Add marshmallow creme and vanilla, stir until well blended, pour into greased 13x9 pan.

Happy New Year! Thank you Holly for asking me back!