Ok so today I thawed out some of the treats I made a few weeks ago.
Cheesy Hashbrown Potatoes...Super Yum!
(from Cooks.com)
This was just okay for the kids, but I absolutely loved it..
Also:
Chocolate Chip Fudge Toffee Bars
Originally from Pillsbury.com
1/2 C butter, melted
2 C graham cracker crumbs (32 squares)
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
1 12oz. bag chocolate chips
1 14oz. can sweetened condensed milk
1 T butter
1 tsp vanilla extract
Grease 13x9 baking dish and heat oven to 350.
Have the roll of cookie dough sitting out for around 10 minutes to soften up.
In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.
In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.
In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.
Bake for about 25-35 minutes or until it's golden brown. Cool completely before cutting, probably around 2 or more hours.
These are good but very rich!! I cut it into quarters and froze two quarter separately. We devoured the first on pretty quickly but that was enough. They froze great and tasted just like the day I made them.
Have a great day!
Cheesy Hashbrown Potatoes...Super Yum!
(from Cooks.com)
- 2 lbs. frozen hash browns, thawed
- 3/4 cup (1 1/2 sticks) butter, melted and divided
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 1/2 cup chopped onion (Jane Ann substituted dried minced onion)
- 1 can cream of chicken soup
- 1 pint (2 cups) sour cream (regular or light)
- 2 cups grated sharp cheddar cheese
- 2 cups crushed corn flakes
This was just okay for the kids, but I absolutely loved it..
Also:
Chocolate Chip Fudge Toffee Bars
Originally from Pillsbury.com
1/2 C butter, melted
2 C graham cracker crumbs (32 squares)
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
1 12oz. bag chocolate chips
1 14oz. can sweetened condensed milk
1 T butter
1 tsp vanilla extract
Grease 13x9 baking dish and heat oven to 350.
Have the roll of cookie dough sitting out for around 10 minutes to soften up.
In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.
In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.
In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.
Bake for about 25-35 minutes or until it's golden brown. Cool completely before cutting, probably around 2 or more hours.
These are good but very rich!! I cut it into quarters and froze two quarter separately. We devoured the first on pretty quickly but that was enough. They froze great and tasted just like the day I made them.
Have a great day!
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