Winter Warm up

Our "thaw" has finally arrived! After having temps in the -25 degree range earlier this week with -40's windchills, temps in the 30's and 40's are almost "shirtsleeve" weather! Believe me, I'm not complaining about the mud and slop in my yard and driveway--one of these days I might be able to get to the clothesline again!
We have our church potluck and annual meeting tomorrow--here are the recipes for what I'm taking to the potluck! One thing I do try to keep in my freezer is bags of frozen chicken breast. They're great to have on hand when you need to make a casserole.


Cordon Bleu Casserole Supreme

1 (2 lb) package frozen hash brown potatoes, thawed
6 chicken breast halves
2 tablespoons oil 
1 (8 ounce) package cream cheese, thinly sliced

3/4 lb thinly sliced deli ham 

2 cups shredded swiss or mozzarella cheese
1 (16 ounce) bag frozen chopped broccoli, thawed
2 (10 3/4 ounce) cans cream of chicken soup
1/4 teaspoon pepper

Preheat oven to 350 degrees. Slice chicken breasts into bite-sized strips and brown in oil. Slicing is much easier if chicken is partially frozen (or partially thawed). While chicken is cooking, spray a 10x15 pan and spread potatoes in the bottom. Stack deli ham and slice into roughly 1-inch square pieces. Layer browned chicken, sliced cream cheese, and ham over potatoes. Sprinkle with 1 cup shredded cheese. Top with broccoli. Combine soup and pepper, then spoon over broccoli. Top with remaining cheese. Bake uncovered at 350 degrees for 1 hour or until bubbly.

Carrot Cake

6 cups grated carrots

1 cup light brown sugar
1 cup raisins ( I chop them first)
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil ( combination of 3/4 c. melted butter and 1/4 c. Criso oil)
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts or 1 cup chopped pecans

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. Preheat oven to 350 degrees F. Grease two 10 inch cake pans, place parchment on bottom of pans, grease parchment and flour entire pan, or grease a 12 x 18 pan, set aside. 

In a large bowl, beat eggs until light, gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the nuts. Pour evenly into the prepared pan(s). Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool completely. Frost with cream cheese frosting.

Cream Cheese Frosting

1 (8 ounce) packages cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla

Beat cream cheese and butter in large mixer bowl at high speed until fluffy, about 1 minute. Beat in Confectioner's sugar, 1 cup at a time, then continue beating until smooth. Beat in vanilla. Chill bowl of frosting in refridgerator, stirring often, until good spreading consistency. Makes about 2 2/3 cups.

Pea Salad

1 (20 ounce) package frozen peas, rinsed with hot water
6 hard-boiled eggs, chopped
1 large white onion, diced
1 cup cubed sharp cheddar cheese
1 cup Hellman's Mayonnaise ( start with this, add more if desired)

1-2 tablespoons mustard

2 tablespoons sugar salt and pepper

In a colander, rinse frozen peas under hot water for 3-4 minutes (keeping the peas crunchy). In a large bowl combine peas, diced onion, cubed cheddar cheese, roughly chopped hard boiled eggs. Whisk together mayo, mustard and sugar - pour over pea and egg mixture. Stir with wooden spoon gently to combine and chill for at least an hour. Just before serving sprinkle with salt and pepper to taste.