Cracker Barrel Hashbrown Casserole

Another super easy big hit. Wade loves this one!

Ingredients

2

pounds frozen hash browns, thawed

1/2

cup butter, melted

1

can (10.75 ounces) cream of chicken soup

1

pint sour cream

1/2

cup onion, chopped

2

cups grated cheddar cheese

1

teaspoon salt

1/2

teaspoon pepper

• 1

  Preheat oven to 350° F. Spray 11 x 14 inch casserole or baking dish with cooking spray.
• 2

  In large bowl, combine all ingredients and stir together. Spread evenly in prepared pan. Bake for 45 minutes until top is golden brown.

Kelsey's Peanut Butter Pie

Kelsey made this delicious pie for a school function in the 3rd grade. It was one of her first big hits. It's so creamy and delicious--melts in your mouth. This pie is a real crowd-pleaser! 

Ingredients

• 1 (8 ounce) package cream cheese
• 1 1/2 cups confectioners' sugar
• 1 cup peanut butter

• 1 cup milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 2 (9 inch) prepared graham cracker crusts

Directions

1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm. Serve super cold, just out of he freezer.  

Amish Salad

Love this recipie! Sooo addicting! 

INGREDIENTS

• 1  head broccoli, chopped
• 1  head cauliflower, chopped
• 1  cup mayonnaise
• 1  cup sour cream
• ¹⁄₂ cup sugar
• ¹⁄₂ teaspoon salt
• ¹⁄₂ lb bacon, fried & crumbled
• 1  cup shredded cheddar cheese

DIRECTIONS

1. Combine chopped broccoli and cauliflower in large bowl.
2. In a separate bowl combine the mayonnaise, sour cream, sugar and salt to make a dressing.
3. Add the dressing to the broccoli/cauliflower mix, stirring to evenly coat the veggies.
4. Stir in the bacon and cheese, reserving a small amount to sprinkle on top of salad just before serving.
5. Refridgerate until serving.

Chicken Fried Rice

Super easy recipe that comes together in 30 minutes or less! Everyone loved it and it's even better the next day  

Ingredients:

• 2 tablespoons sesame oil
• 2 tablespoons canola or vegetable oil
• 3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces. To save time, precook these and freeze until ready to use. 
• 1 1/2 cups frozen peas and diced carrots blend (I don't thaw and use straight from the freezer)
• 2 to 3 garlic cloves, finely minced
• 3 large eggs, lightly beaten
• 4 cups cooked rice (I use white, To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
• 3 to 4 tablespoons low-sodium soy sauce
• salt and pepper, optional and to taste

Directions: 

1. To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
2. Add the peas, carrots, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
3. Add the garlic and cook for 1 minute, stir intermittently.
4. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
5. Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.