Faye’s Hashbrown casserole
Ingredients
- 1 package frozen hash brown potatoes, thawed 2lbs
- 1 can condensed cream of mushroom soup 10.5oz
- 2 cups shredded Cheddar cheese
- 1 container sour cream 8oz
- ½ cup butter, melted
- ½ cup chopped onion
- ½ tsp salt
- ½ tsp ground black pepper
Instructions
- Preheat to 350
- Mix hash browns, Cheddar cheese, condensed soup, sour cream, melted butter, onion, salt, and pepper in a bowl. Transfer mixture to a 9×13-inch baking dish.
- Bake uncovered in the preheated oven until sauce is bubbly and top is golden brown, 1 to 1 ½ hours.
Keri’s Peanut butter Fudge
Ingredients
- ½ cup butter
- 1 package brown sugar 16oz
- ½ cup milk
- ¾ cup peanut butter
- 1 tsp vanilla extract
- 3 ½ cups confectioners' sugar
Instructions
- Melt butter in a medium saucepan over medium heat; stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently.
- Remove the pot from heat; stir in peanut butter and vanilla.
- Place confectioners' sugar in a large mixing bowl. Pour in peanut butter mixture and beat with an electric mixer until smooth.
- Pour peanut butter mixture into an 8×8-inch dish.
- Chill until firm before slicing, about 1 hour.
Beth’s Monkey Bread
Ingredients
- 3 cans buttermilk biscuits Non Flakey
- 1 cup granulated sugar
- 2-3 tsp cinnamon
- 1 cup butter
- ½ cup brown sugar
Instructions
- Preheat the oven to 350°F.
- Open up all 3 cans of biscuits and cut each biscuit into quarters.
- Combine the white sugar with 2 to 3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you're not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip-top bag and shake to combine.
- Drop all of the biscuit quarters into the cinnamon-sugar mixture. Once all the biscuit quarters are in the bag, seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the Bundt pan
- At this point, you're going to want to melt the butter together with 1/2 cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter-sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits
- Bake for about 35 to 40 minutes until the crust is a deep dark brown on top. When it's finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15 to 30 minutes before turning it over onto a plate.
Emily’s Spiced Wine Cake
Ingredients
Cake
- 1 package Duncan Hines Yellow Cake Mix
- 1 package instant french vanilla pudding 3.5oz
- 4 eggs
- ¾ cup cream sherry
- ¾ cup vegetable oil
- 1 tsp nutmeg
Glaze
- ¾ cup powdered sugar
- 3 tbsp lemon juice
- 3 tbsp margarine or butter
Instructions
- Grease a bundt pan. Preheat oven to 350℉
- Beat all ingredients together for 5 minutes on medium speed.
- Bake for 45-50 minutes.
- Cool 5 minutes before removing from pan.
- Whisk all glaze ingredients together until no clumps appear.
- Pour glaze onto cooled cake.