Potato Casserole

2 lbs. Frozen Hash Brown Potatoes
1/2 Diced Spanish onion
1 can Cream of mushroom soup
1 lb carton Sour cream
1/2 stick butter
8 oz. package grated cheddar cheese
Salt and pepper to taste
Corn flakes or potato chips

Directions:
Put all the ingredients except corn flakes (or potato chips) together in a 9 x 13 baking dish.  Top with 1 C crushed corn flakes or crushed potato chips.  Bake uncovered at 375 for about 1 hour.  Bake at 350 degrees if using a glass dish.

From Janet Garrick (Pam's mom)

Chicken Stuffing Casserole

One of my boys loves stuffing so I decided to make a casserole for him last night.  He told me that it smelled so good that he just wanted to stuff his face right in it.  I'll take that as a compliment.

1 box of chicken stuffing (prepared as on box)
1 can of cream of chicken soup (undiluted)
1 can of Costco chicken (drained)
Tiny bit of milk if needed

Mix the prepared stuffing, soup and chicken together and add a little milk if it looks too dry.  Bake for 20-30 minutes until warmed all the way through.

Next time I make this, I will probably add sauteed diced celery, onions, and other veggies but I was in a hurry last night and this sufficed.  This would be something easy for the kids to make at college or on missions.

Lion House Banana Bread

I got this recipe from a friend of a friend and made it last night - YUMMO!  The only thing I need to figure out is exactly how long to bake it since I think I slightly overcooked it.  This is a picture of how the bread is supposed to look.  My bread looked darker.

This recipe made 2 large loaves of bread and 5 tiny ones.

6 large very ripe bananas or 8 medium ones
4 eggs
2 cups sugar
3/4 cup oil (I used canola)
4 cups flour
1 t baking soda
2 t salt (I left this out because we are watching salt intake)
2 t baking powder
1/2 cup chopped walnuts (I left these out because we don't like nuts in banana bread)

Mix bananas, eggs, sugar and oil together.  Add flour, baking soda, and baking powder and mix.  Don't overmix.

Bake at 325 degrees for 45-50 minutes (this was too long of a bake time in my glass bread pans, adjust your bake time depending on your oven, bakeware, altitude, etc.).

Banana Bread Delight

1/2 cup butter, room temperature
1 cup sugar
2 eggs
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 tsp vanilla
1/2 cup chopped walnuts or pecans (optional)

Preheat over to 350 degrees.  Put butter (or use Pam spray) on a loaf or muffin pan or 9x13 pan.  With an electric mixer, cream butter and sugar until light and fluffy.  Add eggs, then add bananas, sour cream and vanilla and mix well.  Add flour, baking soda and salt and mix.  Stir in nuts as desired.  Pour into prepared pan.

Bake at 325 degrees.  Baking time will vary depending on size of pan used.  Just keep an eye on it and pull out when it is looks cooked.

Costco Salsa Chicken Mexican

I went to Costco a few months ago and sampled a yummy Mexican mouthful.  Super tasty, super easy, super fun.  They only put the salsa, chicken and cheese together and served it with tortilla chips.  I added a few extra ingredients and served it in a tortilla (burrito style).  In true "Pam Style," I don't really measure except when baking.  So just add these ingredients to suit your personal taste.

Ingredients:

1 jar Costco organic salsa (you can use another kind)
2 cans Costco chicken pieces (you could use chicken you cooked and chopped yourself)
Grated cheese to taste
Brown rice
Black Beans

Put all ingredients into a pot and heat until warmed.  Serve in a tortilla or with chips.

My friend said she may try adding corn kernels too.

Pumpkin Gingersnap Cookies

Yield: 3 dozen cookies

Cook Time: 10-12 minutes

 

Ingredients:

½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin (like Libby's canned pumpkin)
¼ cup of molasses
1 large egg
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

Directions:

1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
3. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

Crock-Pot Teriyaki Chicken

INGREDIENTS:
12 boneless skinless chicken thighs (about 3 lb)
3/4 cup sugar
3/4 cup low-sodium soy sauce
6 tablespoons cider vinegar
 3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water

Hot cooked long grain rice

DIRECTION: Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened. Serve with chicken and rice. Note: I halved the recipe and it still worked fine in my crock pot. It might not need the full 4 hours time.