Crunch Top Ham Casserole

Taken From: A Taste of Home
Ingredients:
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
2 cups cubed cooked ham
2 cups (16 ounces) sour cream
1-1/2 cups (6 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup butter, melted
1/3 cup chopped green onions
1/2 teaspoon pepper
2 cups crushed cornflakes
1/4 cup butter, melted

Directions:
In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, at 350° for 1 hour or until heated through.

We make this a lot, sometimes I use other meats, or lunch meat if that's all we have. I also have substituted another can of cream of something for the sour cream. I also use freeze dried hash browns, and it takes two cartons of those.

Chicken a la King

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Fantasy Fudge

I make this every Christmas and sometimes more often. It freezes well, so I usually make a double batch and pull some out as I'm craving it.

Ingredients:

3 Cups sugar
3/4 Cups butter
2/3 c. evaporated milk

2 Cups semi-sweet chocolate chips
1 (7 oz.) jar marshmallow cream
1 Cups chopped nuts
1 teaspoon vanilla

Directions:

Stir together butter, sugar and milk in heavy 2 1/2 to 3 quart saucepan; bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate until melted. Add remaining ingredients; mix until well blended. Pour into greased 9 x 9 inch or 13 x 9 inch pan. Cool at room temperature; cut into squares.

Prep time: 10 minutes. Cooking time: 15 minutes. Makes 3 pounds. High Altitude: Decrease recommended temperature (234 degrees) 2 degrees for every 1, 000 feet above sea level. NOTE: Do not substitute sweetened condensed milk for evaporated milk.

Taken from: Kraft marshmallow cream label

Tried and Liked: Chocolate Zucchini Muffins

These muffins actually come from a cake recipe, but I like muffins better!

Here's the original recipe:

Chocolate Zucchini Cake
(Adapted from Something Edible)
The usual suspects:

1/2 cup butter at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
4 tablespoons cocoa powder
2 cups all-purpose flour
4 cups grated zucchini, loosely packed
3/4 cup pecans roughly chopped
1 cup semi-sweet chocolate chips
2 tablespoons light brown sugar

The prep:
Preheat oven to 350º.
Cream butter and sugar until smooth and fluffy (stand mixer, hand mixer, elbow grease…) Add eggs and vanilla and continue beating/whisking until creamy. Add salt, baking soda, and cocoa; continue whisking until incorporated. Slowly add in flour in thirds, stirring after each addition until fully incorporated. Fold in the grated zucchini. Pour into a greased 9×13″ dish and top with brown sugar, pecans and chocolate chips. Bake for 40-45 minutes or until a toothpick comes out clean from the center of the cake. Keeps nicely covered at room temp for a few days.
Eat up!

I did a few things differently, I obviously put them into a muffin pan instead, and because of that I had to make more topping. I didn't really measure the topping but I would probably do about half of the recipe of topping extra. (Wow I don't know how to say that right, I'm a little tired!) I also added walnuts to my topping and it was so good!

Taken from: Whisk Flip Stir

Chili Dog Casserole

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