Tuesday, April 27, 2010

Paula Deens Hash Brown Casserole

Get your morning off to a savory start with the queen of Southern cuisine's hearty casserole. Who are we kidding...this potato dish tastes great morning, noon or night!

Servings: Serves 6–8


Paula Deen's Hash Brown Casserole
  • 3 Tbsp. butter
  • 1 small yellow onion , chopped
  • 4 cups frozen shredded hash browns
  • 1 pound bulk sausage , mild, hot or sage
  • 2 1/4 cups whole milk
  • 8 large eggs
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. freshly ground nutmeg
  • 2 Tbsp. Dijon mustard
  • 8 cups cubed French or Italian bread , crusts removed
  • 2 cups (1/2 pound) grated cheddar cheese
  • 2 cups (1/2 pound) freshly grated Parmesan

Preheat the oven to 350°.

Spray a deep 13" x 9" casserole dish with vegetable oil cooking spray.

Melt the butter in a large frying pan. Add the onion and sauté over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Sauté until soft, about 5 minutes.

In a second frying pan, sauté the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.

In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, and briskly stir to blend.

To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon, distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the cheddar*.

Bake the casserole uncovered for 45 to 50 minutes, until puffed and golden brown.

*Cook's note: Save a few tablespoons of cheddar for the last 10 minutes of baking, when you can add a fresh topping of melted cheddar.

Watched Oprah yesterday and Paula Deen was on and made this yummy casserole..just in time for rainy days..

Monday, April 26, 2010

Lemony Blueberry White Chocolate Cookies

Fresh and different with a hint of lemon. The cookie base is not too sweet to make up for sweetened blueberries and the white chocolate chips.

Servings: about 2 dozen cookies

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes


1 1/3 c all purpose or white whole wheat flour
½ tsp baking soda
¼ tsp salt

1/3 cup butter, softened
2/3 cup sugar
1 large egg
zest from half a large lemon (about 1 tsp)
1 tsp lemon extract (or you can use some or all the juice from half a large lemon)

¾ cup white chocolate chips
¾ cup sweetened dried blueberries


Preheat oven to 375.

In medium bowl whisk flour, baking soda, and salt.
In large bowl beat together butter and sugar. Beat in egg. Add zest and lemon extract or juice and combine until smooth. Stir in flour mixture and until combined. Mix in chips and blueberries.

Drop tablespoon-fulls onto large nonstick or parchment covered baking sheet. Bake for 8-10 minutes until just golden on edges. Transfer to a wire racks to cool.

Thursday, April 22, 2010

Rhubarb Pie

I can't lie..I thought about it..But I bought my Crust at Trader Joes, it was fantastic..super flaky and moist..
Grandma Peck's Rhubarb Pie:

4 cups Rhubarb sliced..I peeled the dark red skin off..not sure if you have to but I think it makes it tough..about a pound of Rhubarb..
1 1/3 -2 cups Sugar, I used 2 cups but I think I'd bring it down to 1 3/4..2 cups was a little too sweet
6 T. Flour

Mix Lightly, Pour into pie pan lined with uncooked pie crust.. now dot with about a Tablespoon of butter, cut up.. Put top crust on, slit top and lightly sprinkle with sugar..Bake 425 degrees for 40-50 min or until you see the filling bubbling..it only took about 35 min. in my oven and make sure you put tinfoil down in your oven as it spills over and makes a mess..
Easiest Pie I have ever made..and will be making more since it is in season.

Wednesday, April 21, 2010


This will be on my table by the end of the day..Please Pottery Barn don't be sold out..
NEED I SAY MORE :} Is it too much to ask that one of my two remaining daughters get married soon so I can do this food table...check out this wedding, here..

Tuesday, April 20, 2010

One of my favorite sayins..

You can buy it here..love this, too cute..

Monday, April 19, 2010

I love MAY DAY baskets

I Love May Day Surprises..Here is a darling idea...don't know if I'll actually get to make these this year, but you could use them for any party favor. fill them up with flowers and leave on someones door on May 1st or even Mothers Day, it will bring both the giver and receiver a smile..Here are the instructions..

Freezer Jam

I am making Strawberry Freezer Jam this week, because here in our small little Calif. town fresh strawberries are everywhere, cute little stands and the Strawberries are big and beautiful and very sweet..I use the Recipe that comes with the pectin, nothing special but its easy and good..Here are some labels(click) you can print off from good ol' Martha, she was so kind to share so I thought I'd share with you, I like to give some of the jam jars away so that means I make some of the jars pretty..hence the labels..wish me luck..

Saturday, April 17, 2010

Pepperoni Pizza Potato Skins

Pepperoni Pizza Potato Skins (http://www.weightwatchers.com/)

Serves: 4 (two skins per serving)
Points: 4

2 large potatoes, baked, cooled completely, quartered lengthwise
A few sprays of nonstick cooking spray
2 oz. pepperoni, finely chopped
1/3 c. pizza sauce
1/8 tsp. dried oregano, red pepper flakes or garlic or to taste
1/3 c. part-skim mozzarella cheese, shredded

Preheat oven to 425ºF. Thoroughly spray a baking sheet with a non-stick cooking spray. Slice just the top portion (which is about two thirds of the potato flesh) off of each potato quarter. (You can save the potato flesh for later cooking, if you’d like). Layer two teaspoons of pizza sauce over each potato quarter; then sprinkle the pepperoni and cheese over the potatoes.Gently place the potato skins on the baking sheet that has been coated with non-stick cooking spray. Bake until cheese melts and potatoes are hot, approximately 6 to 8 minutes. Season to taste with red pepper flakes, dried basil, garlic or oregano.

Chicken Lasagna Goodness...

Chicken Lasagna

1 whole roasted or cooked chicken shredded

12 lasagna noodles-add 2 T. oil to prevent sticking when boiling

1 C. sour cream

½ c. ricotta cheese

1 cr. chicken soup

1 cr. mushroom

2 c. shredded sharp cheddar cheese

½ c. shredded fresh Parmesan cheese

2 t. garlic

fresh cilantro

View full recipe

Mix Cream soups, sour cream, ricotta, garlic and cilantro

Cook noodles as directed on pkg.

Spread a little sauce in pan before adding:

4 noodles, some sauce, chicken, ¼ cheese. Repeat 3 times. top with remaining cheese and Parmesan cheese. You can add spinach if you’d like. Goodness for all..

Sunday, April 11, 2010

Display for Chocolate fountain..

Sweets prepared for Chocolate fountion..Soo pretty..

Friday, April 9, 2010

Pecan Sadie Cookies..YUM...I'm Nuts over Nuts..

Makes 18

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 cup pecans, coarsely chopped


  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
  2. Roll dough into 1 1/2-inch balls, and place on two baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
  3. Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool. (To store, keep in an airtight container, up to 5 days.)

Thursday, April 8, 2010



Tuesday, April 6, 2010

Never to early to Think of Mothers Day Ideas..

Thought this was adorable..Go here for directions..

Friday, April 2, 2010

Bacon and Cheese Stuffed Eggs..

This is one of the Best Stuffed Egg Recipes I have found..my niece said the only way she would come to our Easter Picnic is if I made these..I know she was lying though because she lies, just read her post here, make sure you watch her recent video, too fun..and Never peel eggs again according to this Post..Im trying this technique for sure...ENJOY

Bacon and Cheese Deviled Eggs..
1 Doz. Eggs
8 oz. cream cheese
1/4 c. mayo
2 t. mustard powder
1/4 cup ranch dressing
3 slices bacon cooked crisp
salt and pepper
scallion on top to top it off..

mix cream cheese, Mayo, with cooked yolks, mustard, ranch dressing and bacon, salt and pepper to taste..smash all together fill egg boats and put a few scallions on top..and you are set to go..Yummy for the Easter Bunnies Tummy..I know cheesy..