Sunday, March 25, 2012

Hash Brown Casserole inspired by Cracker Barrel

Serves: 8
10.25 oz. can condensed cream of mushroom soup
8 oz. cheddar  cheese ( grated)
1/2 cup melted butter
1 sm. minced onion
1 tsp. salt         
1/2 tsp. pepper
2 1b. bag of frozen shredded hash browns ( thawed)

-Spray a 13" X 9"  baking pan with non-stick cooking spray and set aside.
-In a lg. bowl, combine soup, cheese, butter, onion, salt, and pepper.
-Gently stir in the potatoes into the mixture and pour into prepared pan. And spread out evenly.
-Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

Thursday, March 15, 2012

Cranberry Cabbage Slaw


2 1/2  cups shredded  green  cabbage
2 ½ cups  shredded red cabbage
½ cup of red onion sliced thinly
½ cup dried cranberries


¼  cup of cider vinegar
¼ cup olive oil
3 tablespoons of honey
1 teaspoon of minced  Serrano pepper


In a  large bowl combine the cabbage, onion  and cranberries and toss to combine.
Whisk together the dressing ingredients.  Pour over the slaw, cover and refrigerate a few hours. Then toss again and serve. Serves 4-6 people