These are the two simplest recipes in the world, but in case you've never made them, here you go!
Monkey Bread
Ingredients:
4 cans refrigerator biscuits (I got the small cans that came in a four pack)
1.5 tbsp cinnamon
1/2 cup butter
1 cup sugar
1 cup brown sugar
1. Cut biscuits into four pieces and place in a Ziplock bag.
2. Place cinnamon and white sugar into the bag and shake until biscuits are covered.
3. Place pieces in a greased tube pan.
4. Bring brown sugar and butter to a boil. (I just melted them together in the microwave.) Pour over top of biscuits.
5. Bake at 350* for 45 minutes.
Hashbrown Casserole
Ingredients:
1 2-lb. bag of hashbrowns
2 cups Corn Flakes, crushed
1 can cream of chicken soup
1/2 cup finely chopped onion (my onion got left behind at the grocery store so I used minced onion and it was fine!)
1 stick butter (save 1/4 cup of butter for end step)
2 cups cheese
1 pint sour cream (Anna made it recently and substituted Greek yogurt)
salt/pepper
1. Mix soup, cheese, onion, salt and pepper, sour cream, and melted butter.
2. Pour potatoes into a large casserole dish and top with soup mixture. Add crushed Corn Flakes on top. Drizzle 1/4 cup melted butter over flakes.
Monkey Bread
Ingredients:
4 cans refrigerator biscuits (I got the small cans that came in a four pack)
1.5 tbsp cinnamon
1/2 cup butter
1 cup sugar
1 cup brown sugar
1. Cut biscuits into four pieces and place in a Ziplock bag.
2. Place cinnamon and white sugar into the bag and shake until biscuits are covered.
3. Place pieces in a greased tube pan.
4. Bring brown sugar and butter to a boil. (I just melted them together in the microwave.) Pour over top of biscuits.
5. Bake at 350* for 45 minutes.
Hashbrown Casserole
Ingredients:
1 2-lb. bag of hashbrowns
2 cups Corn Flakes, crushed
1 can cream of chicken soup
1/2 cup finely chopped onion (my onion got left behind at the grocery store so I used minced onion and it was fine!)
1 stick butter (save 1/4 cup of butter for end step)
2 cups cheese
1 pint sour cream (Anna made it recently and substituted Greek yogurt)
salt/pepper
1. Mix soup, cheese, onion, salt and pepper, sour cream, and melted butter.
2. Pour potatoes into a large casserole dish and top with soup mixture. Add crushed Corn Flakes on top. Drizzle 1/4 cup melted butter over flakes.
3. Bake at 350* for one hour, uncovered.
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1 comment:
You know that potato casseroles may be my favorite thing in the world? I have a few recipes I make but I may be trying this one this week...if you see my hips slowly start to expand, just know it was your fault and that I have been indulging in this daily!
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