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Another simple southern delight from Miss Carol! All you need is as follows:
A 9×13-inch pan
2 cans of cream of celery soup (10.75 oz each)
2 1/2 cups of American cheese, shredded A tablespoon of all-purpose flour
A teaspoon of garlic salt
A bag of frozen hash brown potatoes (30 oz, thawed) AND OF COURSE…
Pepper and paprika for seasoning (and decoration kinda)
Prep:
Pre-heat your oven to 350
LIGHTLY grease up the pan.NOW, Stir together celery soup, 2 cups of the cheese, all-purpose flour and garlic salt in a bowl. Once a good mush, add hash browns and make sure to coat them evenly by tossing them thoroughly in the bowl.
Pour the mixture into the pan, spread evenly and sprinkle the remaining cheese over the mixture then season the very top of it with pepper and paprika.
Place pan in the oven and bake mixture for 45 minutes or until it’s golden brown.Enjoy!
***Editor’s note. I know I don’t get out a lot, but I don’t recall ever seeing shredded American cheese anywhere, unless like when I was a kid and we got the big government blocks… so I think cheddar might even be better if you ask me, or mix it up… some Italian cheeses with some oregano, garlic and tomatoes… mmmm. Just sayin.
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It really is as easy as she said it is!! All you need is:
A crock pot
3 – 4 pound ham (any kind just make sure it’s fully cooked)
1/3 cup of brown sugar
A tablespoon of Dijon mustard AND
2 – 12 oz cans of cola
Then simply place the ham in the crock pot, combine the brown sugar andDijon mustard in a bowl to make a paste, rub the paste onto the ham, then pour the cola (pop or soda) into the bottom of the crockpot, set on low and let it go for 6-8 hours.
Done!
Check out the Carol’s Cheesy Potato Casserole for an ideal side dish!!
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Carol’s Acorn n Beets Cookies!
Ingredients
• 1 cup of real acorn flour (probably have to make it, good luck with that)
• 1/3 cup of date, palm OR coconut blossom sugar (if you have real sugar, it’s worth a try?)
• 1/4 cup Puree O’ Beets *about 5-6 cups before diced
• 1 egg
• 1 tablespoon of orange juice
• 1 teaspoon of coconut oil
• 1/4 teaspoon of ground ginger
• 1/4 teaspoon of vanilla
• 1/8 teaspoon of saltInstructions
Peel beets and cut into somewhat uniformly sized chunks, then boil for 15-20 minutes, or until soft. Let stand till cool then use food processor, blender or beaters if you must and beat to a puree using water to thin out as needed.
Now just add all the rest of the ingredients to the processor, or if using beaters, throw everything into a bowl and mix into dough.
Preheat oven to 375 degrees and line a baking tray with parchment paper. Form 1 ½ inch balls from the dough in your hands, place the balls on the parchment paper and slightly flatten by pressing on them with your fingers.
Bake for 15-18 minutes.*** Editor’s Note – Though I have not tried these, doesn’t it just sound like dried cranberries would be awesome in these?! If anyone tries it let me know!
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