Hashbrown Casserole

The holidays are here.  Can you believe that Thanksgiving is next week?  We are having a small get together at our house and I'm slowly preparing for it...I may post my menu later this week.  A staple in my house for any holiday or get together is Hashbrown Casserole.  My sister-in-law always makes this and now I do too.  It's so easy to throw together and is the perfect pairing for a turkey, a ham or even fried chicken.  Once you make this, it's going to become a staple in your house too!

Hashbrown Casserole

1 cup sour cream
1 can cream of chicken
1 package grated cheddar cheese (8-10 ounces)
1 teaspoon salt
2 pounds frozen hashbrowns (you can use the shredded or cubed, I prefer the cubed)
1 stack of Ritz crackers
1 stick of butter (melted)

Combine the sour cream, cream of chicken, cheese and salt in a large bowl.  Add in the hashbrowns and stir to combine.  Pour into a 9x13 casserole dish and top with crushed Ritz crackers.  Pour the melted butter evenly over the crackers.  Bake at 350 degrees for about 1 hour.  Enjoy!

See...so easy!  The flavor combination of the crispy Ritz crackers, the ooey-gooey cheese, and the soft potatoes is fantastic.  And your kitchen will smell so amazing while this is cooking.  I think my favorite part of this whole dish is the deliciously toasted crackers on top.  They are golden and perfect when you pull the potatoes out of the oven, kind of like this:

This dish travels well also.  You can make it a day ahead and then just reheat when you arrive at your destination.  If you only make one dish next week, make this one.  You'll be glad you did!

"Sweet Baby" Carrots

Let me start by explaining the "Sweet Baby" part of the recipe.  I always ask Little Man if he is Momma's sweet baby.  He nods.  I ask him are you Daddy's sweet baby and he nods.  Yep, you are our sweet baby and always will be.  I thought it fitting to name them "sweet baby" carrots.  Granted, he didn't eat any the day I made them...I think he would like them any other day that he wasn't trying to exert his independence by not eating what we serve! :)

Okay, onto the recipe.  Here's what you will need:

(1) 12 oz. package baby carrots
1 cup water
1/2 cup packed brown sugar
2 tablespoons butter
1 tablespoon honey
1/4 teaspoon cinammon (more if you want)

Start by combining the baby carrots, water, brown sugar and butter in a medium saucepan.  Bring to a boil over high heat, uncovered.  Once they come to a boil, turn the heat down to medium and continue to cook for 15-20 minutes.  The carrots should be tender and most of the liquid should be evaporated at this point.  Just before removing from heat, stir in honey and cinammon.  Serve up and enjoy!

These carrots are deliciously sweet!  Like a little candied carrot.  We couldn't believe Little Man didn't want to even try them, oh well more for us!  Hopefully next time he will give them a try.  I'm sure the nutritional value of these carrots is the equivalent of a giant cookie, but when you have the chance to make carrots taste super sweet, why pass it up?