Hashbrown Casserole
My Aunt passed this recipe on to me & I love it!
2lb frozen hashbrowns
2 c sour cream
1 can cream of chicken soup
2-3 c shredded cheddar cheese
1 stick butter (melted)
salt & pepper to taste
Preheat oven to 400. Grease a 9x14 casserole dish. Allow hashbrowns to thaw some before adding other ingredients. Mix all ingredients in a large bowl & pour into casserole dish. Top with some extra shredded cheddar & bake uncovered for 45 min or until golden.
Pumpkin Roll aka "The Log"
A friend gave me this recipe years ago and it has been my signature dessert at Thanksgiving dinner for at least 5 years now. We lovingly call it "the log"...well, because it looks like a log! And because we are a little nerdy.
2 large eggs
2/3 c strained pumpkin
1 c sugar
1 tsp baking soda
1/2 tsp cinnamon
3/4 c flour
Preheat oven to 350. Mix flour, cinnamon & baking soda. In a separate bowl, beat eggs, add sugar, then pumpkin. Add flour mixture & mix well. Spread onto a greased & floured (or wax paper lined) jelly roll pan. Bake 15 min. Let cool 15 min. Get a dish towel damp and turn cooled cake out & roll up into damp towel.
To make filling, whip together:
8 oz cream cheese, softened
2 tbsp butter, softened
1 c powdered sugar
1 tsp vanilla
Unroll cake & spread filling on. Re-roll & chill.
You can serve as a log, sprinkled with powdered sugar. Or serve sliced and displayed on a platter.
Heavenly Hash aka "Pink Fluffy Goodness"
This is my Mother-in-law's recipe
1 bag cranberries (chopped in food processor)
1 bag mini marshmallows
1 tub cool whip
1/2 - 3/4 c sugar
(you can add chopped pecans, but I don't)
Sprinkle chopped cranberries & mini marshmallows with sugar and let set over night. The next day, add cool whip, mix well & serve. It's as pretty as it is good!
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