Oh So Yummy Cheesy Onion Hashbrown Casserole
Breakfast, Lunch and Dinner
Have you ever had Cracker Barrel’s Hashbrown Casserole? I will go there simply because of their hashbrown casserole! Wanting to make it myself, I nailed it the first time because it is just so easy to make! It isn’t quite the same as Cracker Barrel as I use Monterey Jack cheese in mine (although you could easily use cheddar cheese instead to make it like Cracker Barrel’s) but it is just as delicious or maybe even MORE delicious! Maybe I am just partial haha. I LOVE how I can make it for any meal of the day. It can be the main course for breakfast or a side dish for lunch or dinner. You just HAVE to try it! You won’t want any other hashbrown casserole recipe after you make this so make sure you bookmark it!
Prep Time – 15 minutes Cook Time – 45 to 60 minutes
- 1/3 cup butter
- 1 large onion, chopped
- 16-ounce container sour cream
- 10.5 ounce can cream of celery soup
- 8 ounce Monterey Jack cheese (you can also use cheddar or use a mixed blend)
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 30 ounces frozen shredded hash browns (thawed)
- 2-3 cups plain potato chips, crushed
Preheat oven to 350 degrees. Lightly rub butter on the bottom of the casserole dish. Melt butter in the skillet and add chopped onions. Sautee until onions are golden brown. I could eat a bowl of just the onions by themselves! In a large bowl, mix together sauteed onions, sour cream, cream of celery, cheese, garlic powder, salt, pepper, and hashbrowns. Mix well. Pour the mixture into buttered 9×13 casserole dish. Sprinkle crushed chips on top evenly. Bake for 45 minutes to an hour until casserole is hot and bubbly. This recipe takes hardly any prep time and is extremely easy! Anyone can make this and it turns out delicious. Enjoy! Let me know in the comments if you make it and what you think!!
Snow Cream Recipe You Must Try!
Here in North Carolina, snow has been falling all day today. It is like a winter wonderland here with over EIGHT inches of fluffy white snow. I am originally from the suburbs of Chicago. Snow was pretty common for me growing up but when we moved to North Carolina, snow was few and far between. This winter, we have already had three good snow falls here! That is far more than a normal winter.
MMMMMM, Chocolate and Peanut Butter!
Doesn’t Get Much Better Than That
I am a HUGE fan of anything that combines chocolate and peanut butter. Anyone who knows me, knows I LOVE peanut butter! Add chocolate and I am one happy girl! These homemade Peanut Butter Cups are better than Reece’s Cups! Try them and you will agree.
With 6 simple ingredients, whip up these yummy Peanut Butter Cups in no time!
- 1/2 cup butter, melted
- 16 ounces confectioners sugar (1lb)
- 1 1/2 cups Peanut Butter
- 1 tsp vanilla extract
- 2 cups semisweet chocolate chips
- 1-2 TBSP shortening
In a mixing bowl, combine melted butter, confectioners sugar, peanut butter and vanilla. Mix well. Cover the bowl and pop it in the fridge for about an hour or until it becomes firm.
I use a scooper from Pampered Chef to roll my dough into what looks like a cup. You can just roll them into balls in your hands if you do not have a scooper.
Depending on how long you have them out before you are ready to dip them, you may want to stick them in the fridge or even the freezer for a few minutes to firm them up again while you melt the chocolate.
I do not own a double boiler so I just stick the chocolate chips in a glass bowl along with some Crisco. Stir every 30 seconds until melted to a thin consistency.
Take a spoon and drop the cups into the chocolate, roll in chocolate to cover completely. Place chocolate covered cup on wax paper or even just a cookie sheet if you do not have wax paper.
I typically stick them back in the fridge or freezer to harden the chocolate. You can just leave them out and they will eventually harden but if you need them to harden sooner, throw them in the fridge or freezer for a few minutes.
My mouth is watering thinking about these Peanut Butter Cups! They are to die for!!! Let me know how delicious they are.
Make, Roll, Cut, Bake and Decorate – Easy No-Chill Sugar Cookies
No More Waiting 2 Hours to Roll and Cut Dough
I like to be able to start and finish everything on my to-do list, ESPECIALLY around Christmas when I feel like a mad woman trying to get everything done. I don’t have time to wait around after making the sugar cookie dough. Plus, I hate to take cold dough out of the fridge that is hard to roll. So, Why not make sugar cookies for Santa without the hassle!
Best Chill Free Sugar Cookies
- 1 Cup Unsalted Butter (softened)
- 1 Cup Granulated White Sugar
- 1 TSP Vanilla Extract
- 3/4 TSP Almond Extract
- 1 Egg
- 2 TSP Baking Powder
- 3 Cups All Purpose Flour
- Preheat oven to 350 degrees F
- Beat butter and sugar together for 3 minutes
- Add extracts and egg until well blended
- Add baking powder, mixing well
- Slowly add in flour allowing flour to mix evenly into dough (it will become pretty stiff so if you need to hand knead it, you can. Just make sure your hands are wet to keep from dough sticking)
- Roll on a floured surface to 1/4 inch and cut.
- Bake at 350 degrees for 6-8 minutes. Cool on cookie sheet until firm.
- Decorate and eat (Don’t forget to put some Santa’s plate!)