Yummy Hash Brown Casserole......

Ham Hash Brown Bake
1 (32 oz) package of hash browns potatoes, thawed slightly
1/2 cup butter or margarine melted
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1 to 2 cups cubed pre-cooked ham or turkey ham (the recipe called for 1 12-ounce can of SPAM cubed, but I used turkey ham)
1 (10 3/4 ounce) can cream of chicken soup
2 cups (8 ounces) shredded Cheddar cheese
1/ 1/2 cups sour cream
1/2 cup milk
1/2 cup chopped onion
2 cups of crushed potato chips

Combine potatoes, butter, salt, pepper and garlic powder. In a separate bowl, combine ham (spam) soup, cheese, sour cream, milk, onion, and chilies. Combine both mixtures and place in 2 quart baking dish. Sprinkle with chips. Bake 45-60 minutes or until heated
Serve & Enjoy:)

Squash Muffins & Scones

Yesterday I decided to make up a recipe that I had found at one of the blog's that I like to read. It was called "Sweet Potato Muffins", but I decided that I was going to use squash in mine, since I had just baked up a big butternut squash a couple of days ago. They turned out really good.

So what I did, since it makes such a big batch is after the batter was mixed up I prepared 18 muffins and then with the rest of the batter I added an extra cup of flour. I do that so the batter is thicker and I can make scones with it. I have figured out that if I take a muffin recipe and just put more flour in it that I can make scones with it and they are like the Victor Allen's scones that I like.

Crockpot Pirate Stew
This is a recipe that I found on line last year and decided to try out. It does not look like much when it is done, but it tastes great and even taste even better the following day.

3/4 c. sliced onion
1 lb. ground beef (cooked)
1/4 c. uncooked rice
3 c. raw potatoes
1 c. diced celery
2 c. canned kidney beans, drained or any other bean of choice
1 tsp. salt
1/8 tsp pepper
1/4 tsp chili powder
1/4 tsp Worcestershire sauce
1 c. tomato sauce
1/2 c. water or more if you think you need it.

Brown onions and the ground beef in a skillet. Then layer the ingredients in the slow cooker in the order that they are given. Cover and cook on low for 6 hours or until potatoes and the rice are cooked.

Toffee Pecan Drop Cookies

Ingredients:

1 1/2 C. all-purpose flour 1/2 C. whole wheat flour

1 tsp. Baking soda

1/2 tsp. Salt

1 C. (2 sticks) butter

3/4 C. firmly packed light brown sugar

1/4 C. granulated sugar

1 large egg, at room temperature

1 1/2 tsp. Vanilla extract

1 C. coarsely chopped pecans (see note)

1/2 C. toffee pieces Directions: Mix the flours, baking soda, and salt and set aside. Then in another mixing bowl cream butter, sugars, egg, vanilla together. Then add the chopped pecans and toffee pieces mix together. Lastly add the flour mixture. Heat oven to 350 degrees and bake for 10-12 mins. Eat & Enjoy!