Cheesy Potato Casserole

Thanksgiving was over too quickly.  Our family Thanksgiving celebration was smaller this year as two of my siblings both daughters spent time with family members in other states.  I am continually thankful for being part of a large and loving family.  I never cease to be amazed by the amount and quality of food offerings my siblings and extended family members provide for our gatherings.  My sister prepared two amazing vegetable dishes.  My sister-in-law set a beautiful table, cooked a picture perfect, delicious turkey and baked some of the most luscious pumpkin desserts I've had the pleasure to eat.  Our dessert table was spectacular!


Normally I would give you a recipe for one of these delectable desserts, but my nephew's wife requested the cheesy potato casserole recipe.  Easier than mashed potatoes, it will feed 15 people.  Preparation time is no more than ten minutes.  Allow a longer baking time (up to two hours) as you are using frozen potatoes.

CHEESY POTATO CASSEROLE


1 - 2 pound bag frozen hash browns (I use Ore-Ida Southern Style)
1 can cream of celery soup
1 can cream of chicken soup (or your choice of cream soups such as potato or mushroom)
1 pint sour cream
1/2 cup shredded cheddar cheese

Topping ingredients:  1/2 cup shredded cheddar cheese and 1 cup of French's French Fried Onions

Preheat oven to 350 degrees F.  Spray a 2-quart casserole dish or large rectangular baking dish with cooking spray and set aside.

1.  Mix both cans of soup, sour cream and 1/2 cup of cheddar in a large bowl.
2   Add the bag of frozen potatoes and mix well.
3.  Add salt and pepper to taste if desired.
4.  Add potato mixture to casserole or baking dish.
5.  Cover with lid or foil and bake for approximately 90 minutes
6.  Remove from oven and top with 1/2 cup shredded cheddar and French fried onions
7.  Return to oven uncovered for an additional 10 minutes to melt cheese and brown onions.

Best Blueberry Muffins

It is no secret I love food.  Breakfast is my favorite meal.  Rising early on a weekday morning is not a problem because it allows plenty of time to cook the most important meal of the day and even get lunch packed.  Muffins will always be one of my favorites, but I confess to loving them fresh out of the oven and not the next day.  So, yes, I'm spoiled.  My friends and neighbors don't seem to mind.  The recipe makes a dozen and after I've had my two, the rest get taken to work or somewhere in the neighborhood for others to enjoy, nice and fresh and warm.

This is a simple to make recipe.  The batter is very thick.  Use a spoon and fill the muffin cups about 3/4 full.  The results are a tender, moist muffin bursting with blueberries. These were just made for a big cold glass of milk, or a hot cup of coffee.

Blueberry Muffins


1 1/2 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter (1/2 cup)
1 cup sour cream
1 large egg
1 teaspoon vanilla extract
1 (or in my case 1 1/2) cup fresh or frozen blueberries

Preheat oven to 400 degrees and line 12 muffin cups with foil or paper liners.

In medium bowl, sift the 1st five dry ingredients.  Melt butter.  In a small bowl whisk together sour cream, egg, vanilla extract and melted butter.  Stir butter mixture into flour mixture and add blueberries until just combined.  Divide the batter among muffin cups. Bake on middle rack of oven until golden, about 20 minutes.

Not a fan of blueberries?  You can substitute a mashed banana and 1/2 cup of semisweet chocolate chips, or a cup of toasted almonds 2/3 cup of dried cranberries and 1/4 teaspoon of almond extract.