Creamy and Cheesy Hashbrown Casserole

Make this traditional Creamy and Cheesy Hashbrown Casserole extra special by replacing the canned condensed celery soup with an easy homemade version! 

Make a traditional Creamy and Cheesy Hashbrown Casserole extra special by replacing the canned condensed celery soup with an easy homemade version!

I know.  Thanksgiving is tomorrow, so it’s probably too late to add this to your holiday menu…but my family loves eating this creamy and cheesy hashbrown casserole long after Thanksgiving has passed. Truth be told, my mom usually makes this casserole for Christmas and sometimes even New Year’s, so I view this dish as more of a winter holiday side item than for Thanksgiving.  Plus, we’re usually in a mashed potato coma on Thanksgiving Day, ;-)

But since my husband is a potato-fanatic, he’d be willing to eat this any time I make it.  If you want to know the truth, I made it for our little family of three last Saturday, and then made it again Sunday to take to an early Thanksgiving at my in-laws.  It’s super yummy and oh-so-easy.  Aren’t those the main requirements for casserole dishes?

I mentioned in yesterday’s post that I grew up eating casseroles that contained condensed cream of whatever soups – but I totally get that most of us try to avoid those canned products these days.  So for this casserole, I used my own homemade version of condensed cream of celery soup…and I have to admit that it really made all of the difference in this dish.

cream-of-celery---title1

Hashbrown casseroles are a staple during our family holiday dinners, and like most casseroles, this one is super simple to mix up. You’ll just need a bag of shredded hashbrowns, cheese, sour cream, this fantastic homemade cream of celery soup (it only takes 15 minutes to make, I promise!) and something for crunch to sprinkle on top. We use cornflakes in my family, but I know a lot of people substitute potato chips or buttery crackers (like Ritz). Use whatever you’d like for the top, but promise me you’ll make your own celery soup – you won’t regret it!

Make a traditional Creamy and Cheesy Hashbrown Casserole extra special by replacing the canned condensed celery soup with an easy homemade version!

 

Creamy and Cheesy Hashbrown Casserole

Creamy and Cheesy Hashbrown Casserole

Ingredients

  • 1 (16 ounce) container sour cream
  • 1 1/4 cups homemade condensed cream of celery soup*
  • 2 cups shredded cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups cornflakes

Instructions

  1. Preheat oven to 350 degrees F. Spray a 9x13 casserole dish with nonstick cooking spray.
  2. Combine the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper in a large bowl. Stir together until well blended.
  3. Transfer the potato mixture into prepared casserole dish. Top evenly with cornflakes and bake for 45 minutes, or until hot and bubbly.

*if you do not make your own condensed soup (but please, please make your own!): saute one small yellow diced onion, 5 stalks of finely diced celery and 1 minced garlic clove in 4 tablespoons of butter until the vegetables are tender. Add the cooked vegetables to the remaining ingredients and proceed as directed in step 2.

http://kitchenmeetsgirl.com/creamy-cheesy-hashbrown-casserole/

XO, Ashley

 

 

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Homemade Condensed Cream of Celery Soup

Learn how to make Homemade Condensed Cream of Celery Soup – it takes just a few ingredients and about 20 minutes to replace those cans of goo with a version you can feel good about eating!

Learn how to make Homemade Condensed Cream of Celery Soup - it takes just a few ingredients and about 20 minutes to replace those cans of goo with a version you can feel good about eating!

Growing up, we ate a lot of casseroles, though most of the dishes my mom made used canned condensed soup.  And not long ago, I got my hands on my grandmother’s old recipe cards, and guess what?  Nearly every casserole recipe in her box used canned condensed soup.

If you want to know the truth, some days I still love eating those “old-style” casseroles from my childhood that used all those cans.  And on days that I’m really busy, I still use them.  I don’t know, maybe a food blogger shouldn’t admit that?  But this is real life, people, and sometimes my life calls for convenience.

BUT, if I do have a few extra minutes, or when I’m making an extra-special casserole for a holiday meal (um, stay tuned for tomorrow’s post!), I do like to make my own version of the canned stuff.  It really doesn’t take that much longer and is super simple to do.  Plus, you need only a few ingredients: flour, milk, chicken or vegetable broth, onion, and celery (duh).  And just a few spices for good measure.

In 10 minutes, you can replace those cans of congealed goo with ingredients you can feel good about eating.  Not only that, but the taste beats anything you can scrape of that can hands-down.

Homemade Condensed Cream of Celery Soup

Homemade Condensed Cream of Celery Soup

Ingredients

  • 1/4 cup butter
  • 1 small yellow onion, finely chopped
  • 5 celery stalks, finely chopped (about 2 cups)
  • 1 large garlic clove, minced
  • 1/3 cup chicken or vegetable stock
  • 2/3 cup whole milk
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon dried thyme

Instructions

  1. Melt the butter in a Dutch oven over medium-high heat. Add the onions, celery and garlic and cook until translucent, about 5 to 7 minutes. Add the chicken stock and bring the mixture to a boil.
  2. In a separate bowl, combine the milk and flour. Whisk together until the flour dissolves.
  3. Slowly add the milk mixture to the chicken stock mixture and whisk to combine. Add in the celery salt, pepper and thyme. Reduce heat to medium and bring the mixture back to a low boil, stirring constantly. Allow the mixture to boil for another 3 minutes, or until it begins to thicken.

This recipe makes 2 1/2 cups - or the equivalent of 2 cans of condensed soup (this soup is NOT meant to be eaten as-is). Use immediately in a recipe that calls for condensed soup, or refrigerate in an airtight container for up to one week.

http://kitchenmeetsgirl.com/homemade-condensed-cream-celery-soup/

XO, Ashley

 

 

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Mexican Skillet Breakfast Casserole

This Mexican Skillet Breakfast Casserole is sure to satisfy hungry family and friends.  Filled with sausage, cheese and veggies, this hearty breakfast can be prepared the night before, making busy mornings stress-free!

This Mexican Skillet Breakfast Casserole is sure to satisfy hungry family and friends.  Filled with sausage, cheese and veggies, this hearty breakfast can be prepared the night before, making busy mornings stress-free!

There’s not much more that I like more on a lazy weekend morning than a warm, hearty breakfast – especially when I don’t have to do much more than turn on the oven.

With just a few minutes of prep time the night before, all I need to do in the morning to have this Mexican Skillet Breakfast Casserole on the table is wait 30 minutes for it to bake – which is just the right amount of time to get in a quiet cup of coffee before the madness of the day starts.

I don’t know about you, but this time of year is a hectic rush around our house: shopping, decorating, traveling, and entertaining- which doesn’t leave a lot of time to spend in the kitchen.  That said, this is also the time of year when we tend to host quite a few breakfasts, so I’m always looking for ways to prepare my menu items ahead of time.

This Mexican Skillet Breakfast Casserole is sure to satisfy hungry family and friends.  Filled with sausage, cheese and veggies, this hearty breakfast can be prepared the night before, making busy mornings stress-free!

Not only that, but I need easy - because until I’ve had at least two cups of coffee, I’m pretty much worthless in the mornings.

So with the help of Bisquick, all I need to do do to have this simple but filling casserole ready to eat is brown some sausage, cut up a few veggies, and mix a few items together.  I can do all of that the evening before, pop it in the fridge to chill overnight and then just bake in the morning.  Easy-peasy.  And so, so good.

The great thing about this casserole is that it is easily customizable to your family’s tastes: add in whatever veggies you’d like.  A combination of red onion and green peppers would be extra fabulous in this {though you don’t see it pictured here since Doodle won’t eat a single thing green or onion-like in appearance}.  Want it spicier?  Add in spicy sausage, chorizo, or even some chilies in adobo.

This Mexican Skillet Breakfast Casserole is sure to satisfy hungry family and friends.  Filled with sausage, cheese and veggies, this hearty breakfast can be prepared the night before, making busy mornings stress-free!

Served with a side of fruit and/or hashbrowns, this Mexican Skillet Breakfast Casserole is the perfect make-ahead breakfast for holiday entertaining – so you can spend your time with friends and family, and not slaving away in the kitchen!

Mexican Skillet Breakfast Casserole

Mexican Skillet Breakfast Casserole

Ingredients

  • 1 pound ground sausage or chorizo
  • 1 cup diced veggies: red onion, green/red/yellow pepper, or a combination
  • 2 cloves garlic, finely chopped
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 cups shredded Mexican blend cheese
  • 3/4 cup Original Bisquick™ mix
  • 1 1/2 cups milk
  • 3 eggs
  • for serving: chopped cilantro, diced tomato, sour cream and salsa

Instructions

  1. Heat oven to 400°F. In 10-inch oven safe or cast-iron skillet, cook sausage, vegetables and garlic over medium-high heat until the sausage is no longer pink and the vegetables are tender.
  2. Stir half of the black beans into the sausage mixture along with 1 cup of the cheese.
  3. In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over mixture in skillet. Top with reserved black beans and remaining 1 cup cheese.
  4. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Allow to cool 5 minutes before slicing.
  5. To make-ahead: Prepare as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.

recipe from Betty Crocker

http://kitchenmeetsgirl.com/mexican-skillet-breakfast-casserole/

 

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Look here for more Bisquick make ahead meals to make your holiday planning easier: www.Bisquick.com/MakeAhead

This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.

XO, Ashley

 

 

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Rum Frosted Eggnog Bread

Packed with holiday flavors – eggnog, nutmeg, vanilla, and rum – this Rum Frosted Eggnog Bread is the perfect addition to your holiday breakfast table!

Packed with holiday flavors - eggnog, nutmeg, vanilla, and rum - this Rum Frosted Eggnog Bread is the perfect addition to your holiday breakfast table!

You guys.  The very best thing ever has just happened to me: Silk came out with a Holiday Nog.  This seasonal classic offers all the creamy, rich flavor of eggnog without the eggs, dairy, saturated fat or cholesterol.  Score!  Plus, it’s only 80 calories per 1/2 cup.  Do you even know how much of this I plan to drink this season?  And how can I convince Silk to produce this stuff year-round??

Now, if you’re not as huge of an eggnog fan as I am, this may not seem quite as exciting to you as it does to me.  But, if you’ve been around my site before, you know that I love, love, love eggnog…but not all of the calories that come along with it.  That’s why a few years ago I made this Lightened Up White Chocolate Pumpkin Nog (with Silk Vanilla Almond Milk), which quickly became my favorite holiday drink of the season.

Packed with holiday flavors - eggnog, nutmeg, vanilla, and rum - this Rum Frosted Eggnog Bread is the perfect addition to your holiday breakfast table!

But this year, Christmas came early to my house when I discovered that I don’t have to do any doctoring of ingredients to make a version of eggnog that I don’t feel super guilty drinking!  And I know: everything in moderation, right?  I just don’t have any willpower when it comes to eggnog…I can go through an entire carton on my own in a week.  Doing that for the entire month of December (and quite honestly, most of November also) isn’t so good for the skinny jeans.

And in addition to guzzling the eggnog like nobody’s business, I’ve been baking with it as well.  No joke, as I’m sitting here typing this post I’ve just polished off my second slice of this Rum Frosting Eggnog Bread today, and I’m considering going back for a third.  It’s that good.

Packed with holiday flavors - eggnog, nutmeg, vanilla, and rum - this Rum Frosted Eggnog Bread is the perfect addition to your holiday breakfast table!

It’s full of holiday flavors – eggnog, lots of nutmeg, and well…a bit of rum.  If you’re not into that kind of thing, just substitute rum extract.  It will still be super yummy.  I added in a box of vanilla pudding mix (just the dry mix), which made this bread super moist and just about perfect.

To be honest, it would be just as great even without the frosting, but it is the holiday season after all – which equates to decadence in my kitchen.  This frosting recipe makes a lot – maybe enough for two loaves – but I slathered the entire amount on just this one loaf and thought it was pretty much awesome.

Packed with holiday flavors - eggnog, nutmeg, vanilla, and rum - this Rum Frosted Eggnog Bread is the perfect addition to your holiday breakfast table!

Again, you can sub the rum in the frosting for either rum flavored extract or vanilla extract – but to me, a little rum is just the perfect pairing with eggnog!

Rum Frosted Eggnog Bread

Rum Frosted Eggnog Bread

Ingredients

  • 2 eggs, beaten
  • 1 1/2 cup Silk Holiday Nog
  • 2 teaspoons rum or rum flavored extract
  • 1 teaspoon vanilla
  • 1 cup white sugar
  • 1/4 cup vegetable oil
  • 1/4 cup butter, softened
  • 2 cups all-purpose flour
  • 1 (1.5-ounce) package instant vanilla pudding
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • For the frosting:
  • 3 tablespoons butter, softened
  • 1 1/2 cups powdered sugar
  • 2 teaspoons rum or rum flavored extract
  • 2 tablespoons Silk Holiday nog
  • sprinkles (optional)

Instructions

  1. Preheat oven to 350 degrees F. Spray the bottom of a 9x5 inch bread pan and set aside.
  2. In a large bowl, cream together the eggs, eggnog, rum extract, vanilla, sugar and butter with an electric mixer.
  3. In a medium bowl, sift together flour, pudding mix, baking powder, salt and nutmeg. Add to the eggnog mixture and stir just enough to combine. Pour the batter into your prepared bread pan.
  4. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the pan, then remove to wire rack to cool completely.
  5. To make the frosting:
  6. Cream together the butter, powdered sugar, rum and eggnog until smooth and your desired consistency is reached. If the frosting is too thick, add eggnog a tablespoon at a time, to thin. Top with sprinkles if desired.
http://kitchenmeetsgirl.com/rum-frosted-eggnog-bread/

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XO, Ashley

 

This conversation is sponsored by Silk. The opinions and text are all mine.

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White Chocolate Candy Cane Cheesecake

Mascarpone Cheese makes this White Chocolate Candy Cane Cheesecake extra creamy; the Oreo crust makes it extra decadent, and the candy cane topping makes it the perfect dessert for the holidays!

Mascarpone Cheese makes this White Chocolate Candy Cane Cheesecake extra creamy; the Oreo crust makes it extra decadent, and the candy cane topping makes it the perfect dessert for the holidays!

Okay gang, here’s the scoop. Today’s post is not my usual.

If you know me at all, you know that I hyperventilate at being the center of attention (or even the side of attention, if you want to know the truth). Seriously, I had major anxiety the day of my wedding – not nerves over getting married – but about the fact that there were going to be 200 people looking at me.

Today’s post is kind of like that.  See, a while ago, I received an e-mail from Better Homes and Gardens asking me (me!) to participate in a fun little baking contest in which I’d be tasked with putting my own twist on a BHG recipe.

While I’d like to be all cool and tell you that I receive e-mails like this on the daily, I in fact, do not.  So after I had a freak-out, I immediately responded with a big fat HECK YES…and then I realized I actually had to compete against some seriously talented bloggers.  And now it’s too late for me to back out because you can’t renig on Better Homes and Gardens, right?

So that means today I’m asking you to vote between myself and Aimee from Shugary Sweets.  Aimee made those Peppermint Cream Bites and I basically want to stuff that stack of three right in my mouth.  So if you want to vote for her, I totally get it.  I’ll probably vote for her myself.

Peppermint - Kitchen Meets Girl & Shugary Sweets

I’ve met Aimee in real life, and she is one of the coolest chicks I’ve ever had the opportunity to know.  Plus, she has a completely rockin’ blog…so yeah, I’m completely honored to be competing against her today.  And even if I lose, I win, you  know what I mean?

So you can CLICK HERE (from 9am CST to 9pm CST on Nov.18th-ONE DAY ONLY) to vote for which peppermint dessert you like best!  The four finalists get to compete in a BakeOff at the BHG Test Kitchens.

And if you just want the recipe, you can CLICK HERE.

 

XO, Ashley

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Cranberry Orange Fluff

Cranberries, oranges, pineapple and pecans are the perfect combination in this easy make and go Cranberry Orange Fluff.

Cranberries, oranges, pineapple and pecans are the perfect combination in this easy make and go Cranberry Orange Fluff.

This is the kind of holiday side dish that makes me nostalgic for childhood. My grandmother always made marshmallow fruit salads – but being the picky kid that I was, I wouldn’t eat them. Now just hand me a spoon and the serving bowl and I’m good to go.

And with the holidays just right around the corner and a million obligations jotted down on my calendar, I love having a go-to super easy dessert that I can make and take.  The best part about this dessert (side dish?  appetizer?  We don’t discriminate at my family functions!) is that it takes only about 5 minutes to whip up, and just a little bit of refrigeration time.

Cranberries, oranges, pineapple and pecans are the perfect combination in this easy make and go Cranberry Orange Fluff.

This Cranberry Orange Fluff is the perfect sweet treat to make during the holiday season – the tartness of the cranberries combined with citrusy oranges are offset just perfectly with whipped cream.  And of course, lots and lots of marshmallows.

Another great thing about this easy dump and go dessert is that it makes a ton – so it’s perfect for family gatherings, pot-lucks, or just around your own home.  We love leftovers around my house, and Doodle LOVED having a little bowl of this in the evenings with his dinner.  Hey, it does have fruit in it, so I didn’t feel too bad letting him eat it. ;-)

Cranberries, oranges, pineapple and pecans are the perfect combination in this easy make and go Cranberry Orange Fluff.

 

Cranberry Orange Fluff

Cranberry Orange Fluff

Ingredients

  • 1 (8-ounce) container whipped topping (I used Cool-Whip lite)
  • 1 (20-ounce) container crushed pineapple, drained
  • 1 (11-ounce) mandarin oranges, drained
  • 1 (15-ounce) whole cranberry sauce
  • 2 cups mini-marshmallows
  • 1/2 cup pecans, optional

Instructions

  1. In a large bowl, combined whipped topping, drained pineapple and oranges, and cranberry sauce.
  2. Fold in marshmallows and pecans (if using).
  3. Refrigerate for 1 hour prior to serving.
http://kitchenmeetsgirl.com/cranberry-orange-fluff/

 

XO, Ashley

 

 

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Favorite Ice Cream Maker Giveaway

Ohmygosh. I’ve been looking forward to today for weeks. Wanna know why? Because I’m giving one of YOU one of THESE:

ice cream giveaway

Since we’re heading into the holiday season, I wanted to take a minute to say a heart-felt thank you to you guys: my invisible internet friends.  I never dreamed three years ago when I started this little ol’ blog that it would become anything more than just a storage spot for recipes to share with my family.  But it has.  It’s given me great opportunities to travel, make friends all over the globe, and follow my passion for cooking and writing.

And none of that would have been possible if readers like you hadn’t clicked on my blog links, or followed me on Pinterest or Facebook or Instagram.  So thank you, thank you, thank you.

Anyhoo, since it’s the gift-giving season, I thought I’d give one of you one of my favorite ice cream makers.  Sort of a weird gift when the temperature here is in the 30’s at best, but we eat ice cream year-round so I figured maybe some of you did, too. ;-)  One of our favorite wedding gifts we received (over 10 years ago now) was a Cuisinart Ice Cream Maker and we seriously use it all the time.  Best.Ice Cream.Ever.  No joke.

ice cream collage

And it’s so easy to use.  Just dump in your ingredients, let it do it’s thing for half an hour, and presto!  Homemade ice cream to rival anything you can buy.  The model I’m giving away is a newer version than the one I have, but I promise – you’ll love it!

Pssst….and check it out.  Some of my best blogging friends are also giving away some of their favorite things today, too.  So be sure to check them all out – I have my eye on the Keurig and the Griddler. :-)

favorite things

 

Wine & Glue | Crazy for Crust | Very Culinary | A Spicy Perspective | Lemons for Lulu | Recipe Girl | Aggie’s Kitchen | Barefeet in the Kitchen | Something Swanky | Kitchen Meets Girl | Heather’s French Press | Mom On Timeout | Glorious Treats | Foodie Crush | The Reluctant Entertainer

Giveaway specifics: please enter using the promosimple form below. Please be patient, sometimes the form takes a moment to load. Open to U.S. residents only, must be 18 years or older to enter. Please see full and complete rules in the promosimple form.

Good luck!

XO, Ashley

 

 

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Cheesy Garlic Biscuits

With just a few ingredients, five minutes to stir things together and get them on the baking sheet, and 10 minutes of baking time, you can have these Cheesy Garlic Biscuits on the table and ready to serve. Reminiscent of those cheddar biscuits from your favorite seafood restaurant, these are a million times better and super easy to make.

With just a few ingredients, five minutes to stir things together and get them on the baking sheet, and 10 minutes of baking time, you can have these Cheesy Garlic Biscuits on the table and ready to serve.

Can you believe the holiday season is just around the corner?  I have to admit, I’m already starting to get a little bit stressed about putting together holiday meals and juggling all of the tasks on my list while still keeping my sanity.  It’s my goal this year to do things 100% the easy way, and not worry so much about making sure everything is “perfect.”

When it comes down to it, Doodle doesn’t want me in the kitchen all day making elaborate holiday meals. He’d rather I spend that time with him in front of the fireplace, playing games of Battleship or searching for Edward the Elf and swiping frosting out of a jar onto sugar cookies for Santa.  And quite frankly, I want those same things.  These moments pass by so quickly that I’m trying to soak up every minute I can.

So during this busy holiday season, I’m trying to focus more on easy meals my family will actually eat {and when one of those family members is a 7-year old kid who could exist solely on macaroni and cheese, this is not an easy task}.  No matter what main course I make, these Cheesy Garlic Biscuits fit the bill. I’ve yet to meet a person who doesn’t like them, or who can eat just one.

With just a few ingredients, five minutes to stir things together and get them on the baking sheet, and 10 minutes of baking time, you can have these Cheesy Garlic Biscuits on the table and ready to serve.

As a accompaniment to an easy roast in the slow cooker or a pasta dish, these Cheesy Garlic Biscuits are always a hit.  The recipe makes nine biscuits, and my family of three usually polishes off the entire batch in one meal.  What can I say, we love our bread. ;-)

The great thing about these easy little biscuits is that they take just three main ingredients: Bisquick mix, milk, and cheese (sharp cheddar is our favorite, but any cheddar will do).  Stir everything together and drop by spoonfuls onto your baking sheet – just bake ‘em up for 8 to 10 minutes.

While your oven is working its magic, melt together 2 tablespoons of butter, some garlic powder, and a bit of fresh parsley.  When those cheesy biscuits finish baking, swipe the tops with the garlic butter and take a whiff of that buttery, garlicky goodness.  It’s pretty much bread heaven.

With just a few ingredients, five minutes to stir things together and get them on the baking sheet, and 10 minutes of baking time, you can have these Cheesy Garlic Biscuits on the table and ready to serve.

What I love most about these little Cheesy Garlic Biscuits is that they’re impossible to mess up – even if you’re not an accomplished bread-maker {believe me, I’m not!}, your family will gobble these up in no time.  Using Bisquick makes things super easy and you can spend your time where it really matters: with your family and friends, and not slaving away in the kitchen!

Cheesy Garlic Biscuits

makes 9 bicuits

Cheesy Garlic Biscuits

Ingredients

  • 2 cups Original Bisquick Baking mix
  • 2/3 cups milk (I used 2%)
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons butter, melted
  • 1/4 teaspoon garlic powder
  • 2 teaspoons chopped fresh parsley

Instructions

  1. Preheat oven to 450 degrees F.
  2. Stir Bisquick mix, milk and cheese until a soft dough forms. Drop dough by 9 spoonfuls onto an ungreased baking sheet.
  3. Bake for 8 to 10 minutes or until golden brown. While the biscuits are baking, melt 2 tablespoons butter and stir in garlic powder and chopped parsley. When biscuits come out of the oven, brush lightly with garlic butter.

recipe from Betty Crocker

http://kitchenmeetsgirl.com/cheesy-garlic-biscuits/

Connect with Bisquick and #GetYourBettyOn:

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Look here for more Bisquick make ahead meals to make your holiday planning easier: www.Bisquick.com/MakeAhead

 

This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.

XO, Ashley

 

 

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One Pot Chicken Alfredo

This easy and creamy One Pot Chicken Alfredo is ready in about 30 minutes – and tastes just as good as a dish that you’d order at your favorite Italian restaurant.  Even better?  Everything – including the pasta – is cooked in just one pot!

This easy and creamy One Pot Chicken Alfredo is ready in about 30 minutes - and tastes just as good as a dish that you'd order at your favorite Italian restaurant.  Even better?  Everything - including the pasta - is cooked in just one pot!

Holy moly, this is our new favorite weeknight pasta dish.  I’m constantly trying new recipes and every time I find one I like I have a tendency to say “this is our new favorite,” but in this case it’s true.  I found this one pot dish at Number 2 Pencil, and if you haven’t checked out Melissa’s site, you need to get on that, pronto.  She has soooo many good recipes over there, like these Cake Mix Orange Sweet Rolls and this perfectly gorgeous Tortellini Soup.

Anyway, the Tall Boy slurped this dinner up like nobody’s business, and I had a hard time resisting seconds (watching the waist-line and all that).  Paired with a nice salad and some garlic bread, this is such an easy dinner and is definitely family friendly.  Plus, you can have it on your table in less time that it would take you to pick up take out and drive home, AND you only have to wash one dish when you’re done cooking!

Winner winner, chicken dinner.

This easy and creamy One Pot Chicken Alfredo is ready in about 30 minutes - and tastes just as good as a dish that you'd order at your favorite Italian restaurant.  Even better?  Everything - including the pasta - is cooked in just one pot!

I attempted to make this a little more calorie-friendly by using a low-carb noodle, fat-free half-and-half, and turkey bacon crumbles, but if you feel like living dangerously, I highly recommend going whole hog.  But even with the fat-free half-and-half, this dinner was a.ma.zing.

I guess technically this isn’t a one-pot meal if you fry up your own bacon, but I happened to have some turkey bacon crumbles in the fridge and so I added those as an after-thought.  You certainly don’t have to add bacon; this one-pot chicken alfredo will be just a great without it.  Buuuuuuut, everything is better with bacon, right? ;-)

This easy and creamy One Pot Chicken Alfredo is ready in about 30 minutes - and tastes just as good as a dish that you'd order at your favorite Italian restaurant.  Even better?  Everything - including the pasta - is cooked in just one pot!

If you’re looking for an easy weeknight dinner, you’ll definitely want to give this one a try.

One Pot Chicken Alfredo

serves 4

One Pot Chicken Alfredo

Ingredients

  • 3 tablespoons olive oil
  • 1 1/4 pounds of boneless, skinless chicken breasts, diced into 1-inch pieces
  • 2 cloves of garlic, minced
  • salt, pepper, and garlic powder, to taste
  • 1 (14 ounce) can chicken broth
  • 1 cup half and half (I used fat-free) or heavy cream
  • 1/2 pound spaghetti or fettuccine noodles, uncooked
  • 2 cups Parmesan cheese, grated (fresh is best)
  • for garnish: parsley and/or bacon crumbles

Instructions

  1. Warm olive oil over medium-high heat in a large skillet or pot. Season chicken pieces with salt, pepper, and a sprinkling of garlic powder, and add to warmed oil to brown, about 6 minutes.
  2. Add garlic and cook for another 30 seconds. Add pasta, chicken broth and half-and-half. Bring the mixture to a boil; then cover pan and allow the mixture to simmer for 15 to 20 minutes, or until the pasta is tender. If the mixture is too thick, add more half-and-half as needed until desired consistency is reached.
  3. Remove from heat and stir in Parmesan cheese. Sprinkle with parsley and bacon crumbles, if desired.
http://kitchenmeetsgirl.com/one-pot-chicken-alfredo/

 

XO, Ashley

 

 

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Easy Orange Coffee Cake

This Easy Orange Coffee Cake takes just 10 minutes of prep time and 20 minutes to bake – it’s perfect for a quick and easy breakfast treat, and special enough to serve when entertaining.

This Easy Orange Coffee Cake takes just 10 minutes of prep time and 20 minutes to bake - it's perfect for a quick and easy breakfast treat, and special enough to serve when entertaining.

I’m not sure if this is technically a coffee cake, but it is a fabulously easy sweet bread to serve in the mornings alongside a cup of coffee…so to me, that’s a coffee cake. ;-)

It’s such an easy “recipe” that I debated about even sharing it, but I made it as a quick and easy last minute breakfast last weekend and it was so super good that I decided I’d be doing you a disservice by not sharing.  And since the holidays (and maybe last weekend weekend guests) are just around the corner, I figured that it couldn’t hurt to give you another breakfast idea to have in your repertoire.

This Easy Orange Coffee Cake takes just 10 minutes of prep time and 20 minutes to bake - it's perfect for a quick and easy breakfast treat, and special enough to serve when entertaining.

You just need a few ingredients: a can of biscuits (I used Pillsbury Grands), some sugar, an orange, powdered sugar, and a bit of cream cheese.  If you live with people who will actually eat nuts in their baked goods (I don’t), some pecans or walnuts would be great here, too.

This Easy Orange Coffee Cake takes just 10 minutes of prep time and 20 minutes to bake - it's perfect for a quick and easy breakfast treat, and special enough to serve when entertaining.

The method here couldn’t be easier.  You’ll place one of the 8 biscuits in the middle of a 9-inch round cake pan or pie plate, and cut the remaining biscuits in half.  Then arrange the remaining biscuit halves around the center biscuit, making sure that the cut sides face the same direction.  Brush ‘em with butter, top with sugar, orange zest and nuts, and bake!  Then drizzle with cream cheese icing when the cake comes out of the oven.

This Easy Orange Coffee Cake takes just 10 minutes of prep time and 20 minutes to bake - it's perfect for a quick and easy breakfast treat, and special enough to serve when entertaining.

And as you can see, I’m a pretty heavy-handed “drizzler.”  My philosophy is the more cream cheese icing that you can fit on anything at anytime, the better.

This Easy Orange Coffee Cake takes just 10 minutes of prep time and 20 minutes to bake - it's perfect for a quick and easy breakfast treat, and special enough to serve when entertaining.

This recipe came straight from Paula Deen, and no matter your opinion of her, she does make some pretty darn good stuff. And when you can make a company-worthy quick breakfast in just a few minutes, I’m all for it.  I’m already thinking of some really great variations on this for the holidays…maybe a cranberry cake with an egg nog frosting?

What are your favorite quick breakfasts for entertaining?

Easy Orange Coffee Cake

serves 8

Easy Orange Coffee Cake

Ingredients

  • 1 can (16.3 ounces) biscuits (I used Pillsbury Grands)
  • 2 tablespoons butter, melted
  • 1/3 cup granulated sugar
  • 2 teaspoons orange zest
  • 1/4 cup chopped nuts (walnuts or pecans)
  • for the frosting:
  • 1/2 cup powdered sugar
  • 2 ounces cream cheese, softened
  • 2 tablespoons orange juice

Instructions

  1. Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan or pie plate with nonstick spray.
  2. Open the can of biscuits and place one biscuit in the center of the pan. Cut the remaining 7 biscuits in half, and arrange the 14 pieces around the center biscuit, making sure the cut pieces are facing the same direction. Brush the tops of the biscuits with the melted butter.
  3. Combine sugar, orange zest and nuts (if using) in a small bowl and sprinkle over the buttered biscuits. Place the pan in the preheated oven and bake for 20 minutes, or until the tops of the biscuits are golden brown.
  4. for the frosting:
  5. In a small bowl, beat the cream cheese, powdered sugar and orange juice together until smooth. If the frosting is too thick, add a bit more orange juice. Drizzle frosting over the cake and serve.
http://kitchenmeetsgirl.com/easy-orange-coffee-cake/

XO, Ashley

 

 

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