Some of this and that

Been testing a few recipes and found a couple that were keepers. The easy dessert was fast, and a great dessert if you have unexpected company. Cracker barrel hash browns were the best. – Pat

Easy dessert

1 can (14 oz) sweetened condensed milk
1 can (21 oz) cherry pie filling
1 can (15 oz) crushed pineapple, drained
1 container (8 oz) cool whip
2 cups miniature marshmallows
1 cup English walnuts, finely chopped

Mix milk, pie filling and pineapple together, stir in cool whip, marshmallows and walnuts. Keep refrigerated.

Cracker barrel
hash browns potatoes

1 2-pound package shredded hash browns
salt and pepper to taste
1 (8 oz) container of sour cream
1 can (10.75 oz) cream of chicken soup
½ cup margarine
½ cup chopped onion
2 cup Colby or sharp cheddar cheese

Place potatoes in a 9 x 13 x 2-in pan. Season with salt and pepper. Melt butter in microwave. In a bowl, add onions, sour cream, soup and butter, mix well. Pour soup mixture over potatoes. Sprinkle with cheese. Bake at 350 degrees for 45 minutes.

Chicken enchilada pasta

2-3 skinless, boneless chicken breasts, cooked and cubed
2 tablespoons olive oil
2 garlic cloves, finely chopped
1 medium onion, diced
1 red pepper, diced
1 can (4 oz) chopped green chilies
½ teaspoon salt
2 teaspoon chili powder
1 teaspoon cumin
2  (10 oz) cans of green chili enchilada sauce
2/3 cups red enchilada sauce
1 cup sour cream
2 cups Monterey Jack and Colby cheese, shredded
8 oz. penne pasta
Garnished: tomatoes, green onion, avocado, sour cream

Boil pasta according to directions, heat oil in deep skillet and cook onions  for 3 minutes, add garlic and red pepper and cook for 3 minutes longer. Add chicken, green chilies, cumin, chili powder, salt and enchilada sauces; let simmer for about 8-10. Add cheese and stir till melted. Add sour cream and stir until well mixed. Do not boil. Drain pasta, mix with sauce. Serve with garnishes.


• If you over-do the mayonnaise in a dish, add some breadcrumbs.
• Use miniature marshmallows as candleholders on cakes.

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