RecipesYummi – Page 94

Carcher Barrel’s Hashbrowns Casserole Copyct

CRACKER BARREL’S HASHBROWNS CASSEROLE COPYCT YOU’LL NEED: 2 Ibs frozen hash browns 1/2 C. margarine or 1/2 cup butter, melted

LAYERED CHIKEN ENCHILADA BAKE YOU’LL NEED: 2 (10 Oz.) cans red enchilada sauce, divided 9 (6 Inch) yellow corn tortillas

CHIKEN MARSALA YOU’LL NEED: 1/4 C. ALL-PURPOSE FLOUR FOR COATING 1/2 TSP. SALT 1/4 TSP. GROUND BLACK PEPPER 1/2 TSP.

BAKED GARLIC PARMESAN POTATO WEDGES YOU’LL NEED: 4 Large Russet potato (sliced into wedges) 4 Tbsp. Extra virgin olive oil

TO DIE FOR BLUEBERRY MUFFINS YOU’LL NEED: 1 1/2 C. all-purpose flour 3/4 C. white sugar 1/2 Tsp. salt 2

THIS CAKE IS TO DIE FOR! – PINA COLADA CAKE YOU’LL NEED: 1 (18 1/4 Oz. ) box white cake

YOU’LL GO NUTS FOR THIS BUTTERNUT SQAUSH SOUP! YOU’LL NEED: 8 C. of Swanson chicken stock (or use homemade) 1

PISTACHIO FLUFF DESSERT YOU’LL NEED: 2 Packages instant pistachio pudding mix 16 Oz. frozen whipped topping, thawed 20 Oz. canned

BREAD AND BUTTER PUDDING YOU’LL NEED: 1 Tsp. ground cinnamon 1/4 C. sugar 4 Tbsp. butter or margarine, at room

ULTIMATE CHOCOLATE CUPCAKES WITH THE ULTIMATE CHOCOLATE FROSTING YOU’LL NEED: Cupcakes 1/2 C. (1 stick or 115g) unsalted butter 2