Cheeseburger Casserole

Ingredients:
1 lb ground beef
3 cups thinly sliced/ peeled potatoes (I use russet)
 1/2 cup diced onion
1 can cream of mushroom soup
3/4 cup milk
 2 cups shredded sharp cheddar cheese
 salt and pepper to taste

 Brown beef. Mix cream of mushroom soup with milk. Coat your 9x13 dish with a little bit of the soup mix and then layer potatoes, beef, onions, and cheese 2x. Top with the rest of the soup mix and bake at 375* for an hour and a half. Top with more cheese and enjoy!

**To ensure that your potatoes are done when they come out of the oven, I boil them until slightly tender before putting into the casserole and then bake for 1 hr.

Sweet Corn Bread

  

1 1/2 cups flour
2/3 cup sugar
1/2 cup corn meal
1 T baking powder
1/2 t salt
1 1/4 cup milk
2 large eggs, lightly beaten
1/3 cup oil
3 Tablespoons butter, melted

Preheat oven to 350 degrees.  Butter 8-inch square baking pan.

In a large bowl, whisk together first five ingredients.  In a separate bowl, whisk milk, eggs, and oil.  Add to dry ingredients, and stir until combined.  Stir in melted butter.

Bake for 40-45 minutes or until toothpick comes out clean.  Cool on wire rack.

Note:  For muffins, bake 20-22 minutes or until toothpick comes out clean.

Summer Squash Casserole

6 cups yellow squash, large dice
1/4 cup onion, small dice

1 can cream of chicken soup
1 cup sour cream

1 cup shredded carrot
(enough) cooked chicken, diced

1 8 oz box herb-seasoned stuffing mix
1/2 cup melted butter

Cook squash and onion in boiling salted water for 5 minutes, drain.  In a large bowl, whisk together soup and sour cream.  Stir in carrot and chicken.  Fold in squash and onion.  In a seperate bowl, combine melted butter and stuffing, stirring well.  Spread half the stuffing mixture on the bottom of a 9x13 casserole dish. Spoon squash mixture atop.  Sprinkle remaining stuffing over top.  Bake at 350 degrees for 23-30 minutes.

Notes:

Original recipe omitted chicken and baked in a 12 x 7 1/2 x 2 casserole dish.

Also, sprinkling fresh grown cherry tomatoes over the top for the last 10 minutes of cooking makes this dish extra special.

Puffy Chocolate Chip Cookies

1 1/2 cups unsalted butter, softened (can't be melted at all)
1 cup granulated sugar
1 cup packed brown sugar
1 Tablespoon vanilla
2 eggs
3 3/4 cups flour
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups semisweet chocolate chips*

Beat butter, sugars, and vanilla until fluffy.  Add eggs seperately, beating until fully incorporated.  In a seperate bowl, whisk together flour, baking soda, and salt.  Mix with butter/sugar mixture until just combined.  Fold in chocolate chips.

Measure dough using medium scoop (1 1/2 Tablespoons) and place on a cookie sheet lined with parchment paper.  Freeze dough 15-20 minutes.  Preheat oven to 350 while waiting.

Bake 9 minutes or until light brown (centers will be soft).  Let sit two minutes, then remove to cooling rack.

*This batter is also good for white chocolate chip/macadamia nut cookies.  Someone should try raisins, maybe raisin walnut? Just the dough (without any chips in it) weighs 1420 grams.  You could split the dough for two different batches (710 grams each), or three (473 grams each).

Want a half batch?

3/4 cups unsalted butter, softened (can't be melted at all)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 Tablespoon vanilla
1 eggs
2 cups and 2 Tablespoons flour
1 teaspoons baking soda
1/2 teaspoon kosher salt
1 cups semisweet chocolate chips