Strawberries and Cream Sheet Cake

adapted from Southern Living Magazine

1 cup butter, softened

2 cups sugar

2 large eggs

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

2 1/2 cups cake flour

2 tablespoons strawberry-flavored gelatin

1/2 teaspoon baking soda

1/4 teaspoon table salt

1 cup buttermilk

2/3 cup chopped fresh strawberries

Shortening

Parchment paper

Vegetable cooking spray

Preheat oven to 350°.

Beat butter at medium speed with an electric mixer until creamy; add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in lemon juice and vanilla.

Stir together flour and next 3 ingredients; add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in strawberries.

Line a 9x13 with parchment paper. Grease and flour the paper before spreading the batter onto the paper, allowing 2 to 3 inches to extend over long sides.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 30 minutes. Lift cake from pan, using parchment paper sides as handles. Invert cake onto wire rack; gently remove parchment paper. Or just lift cake from pan and frost after cooled.  Cool completely (about 1 hour). Spread Strawberry Frosting on top and  sides (optional) of cake.

Fresh Strawberry Cream Frosting

1 cup heavy cream

1/4 cup powdered sugar

1 (8-oz.) package cream cheese, softened

1 1/2 -2  cups powdered sugar

dash of salt

1/2 cup chopped fresh strawberries

In a deep bowl, beat cream until stiff, add 1/4 cup powdered sugar. Beat until stiff peaks form. Scrape out of bowl and set aside in another small bowl.

Using  the same large bowl, beat cream cheese until smooth. Add powdered sugar a little at a time. Add a dash of salt.  Beat again until smooth. Add 1/2 cup fresh chopped strawberries. Mix just until fruit is incorporated.  Fold the whipped cream mixture and the cream cheese mixtures together. Frost the cake immediately. Refrigerate until ready to serve.

Tips:

-I altered the ingredients in the frosting to create a more stable frosting. The Southern Living version calls for granulated sugar and fresh lemon juice, which produces a delicious frosting, but does not hold its shape well. This frosting is delicate and should be served within two hours of frosting.

-My Sister in Law, Sheri made this and followed the SL directions exactly, except she baked the cake in a jelly roll pan. The recipe calls for baking in a 9x13. After trying the cakes baked in a 9x13 and a jelly roll pan, I liked the cake baked in the jelly roll pan a bit better.

-Be careful to not over bake. The cake is done when a few moist crumbs are attached to a toothpick when testing.

BANANA BREAD BARS

From Prego & Mommy Chat

Ingredients:
Banana Bread Bars:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.  Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.

2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat

4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

MOIST CHOCOLATE CAKE

MOIST CHOCOLATE CAKE

Serves: 10-12 or about 30 cupcakes

Prep Time: 15 Min
Cook Time: 40 Min

Ingredients

CAKE

2 c all purpose flour
2 c sugar
1/4 c hershey's special dark cocoa
1/2 c regular cocoa
2 tsp baking soda
1 tsp salt
2 large eggs
1 c buttermilk
1/2 c melted butter
1/2 c vegetable oil
1 1/2 tsp vanilla extract
1 c boiling water

FROSTING

1/2 c butter

3 Tbsp hershey's special dark cocoa
1/3 c regular cocoa
2 Tbsp cocoa
+1 tsp cocoa
abt. 4 1/2 c powdered sugar
1/3-1/2 c half and half
1 tsp vanilla extract
1 pinch salt
2 Tbsp corn syrup, ligh

Directions

1 - Preheat oven to 300 degrees.  No, this is not a typo. This is a slow bake cake.

2 - Grease and flour one 9x13 or three 8" round cake pans. Use liners if making cupcakes.

3 - Put all the ingredients in a large bowl.

4 - Mix till smooth.

5 - Pour in pan(s).

6 - Bake one 9x13 cake, one hour.  Bake three 8" round cakes, 40 min. Bake cupcakes, 30-35 min.

7 - I have always had trouble with being able to consistently make a creamy chocolate frosting, until I found this tip on the internet... wait for it... melt the butter. lol  So, for the frosting, melt the butter ;

stir in the cocoa's till smooth

add powdered sugar and half&half alternately till smooth.

stir in vanilla, and salt. Add the corn syrup, stir till creamy.

This will frost an eight inch three layer cake, cut recipe in half for 9x13 or cupcakes

CHICKEN TORTILLA SPINACH CASSEROLE

CHICKEN TORTILLA SPINACH CASSEROLE

Ingredients

1 can(s) cream of chicken soup

1 7oz can(s) chopped green chili peppers

1 8oz c sour cream

1/2 c milk

2 1/2 c boneless chicken

1 md bell pepper, chopped

1 lg tomato, chopped (1 cup)

1 1/2 c cheddar cheese or mexican cheese blend

2 bx chopped spinach, unthaw & squeeze out water

8 (6 or 7 in) corn tortillas, cut in bite size pieces

Directions

1 - Preheat oven to 350 degrees

2 - In large bowl, add cream of chicken soup, sour cream, chopped chiles, milk, green pepper, tomato, corn tortilla's, salt & pepper, to taste, 1 cup of cheese, and chopped chicken. The one you buy already baked at the grocery store works good. Stir together and pour on half in a 9X13 pan that has been sprayed with cooking spray. Then layer the spinach over the top of the mixture and add remaining mixture on top of the spinach. I always add more cheese that the recipe calls for.

3 - Bake at 350 degrees for 45 to 50 minutes. Take out and top with remaining cheese and put back in the oven until the cheese melts and the casserole is bubbly.

4 - Makes apprx. 8 servings.

NO-BAKE CHOCOLATE PEANUT BUTTER BARS (TOLL HOUSE)

NO-BAKE CHOCOLATE PEANUT BUTTER BARS (TOLL HOUSE)

Ingredients


2 cups peanut butter, divided

3/4 cup (1 1/2 sticks) butter, softened

2 cups powdered sugar, divided

3 cups graham cracker crumbs

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided

Directions


GREASE 13 x 9-inch baking pan.

BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

MELT remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.

SLOW COOKER (CROCKPOT) BEEF STROGANOFF

SLOW COOKER (CROCKPOT) BEEF STROGANOFF

Ingredients


• 2 pounds beef top sirloin steak, cut into thin strips (I used stew meat and cut it up into smaller pieces)

• 3 tablespoons olive oil

• 1 cup water

• 1 envelope (1-1/2 ounces) beef stroganoff seasoning for the slow cooker

• 1 pound sliced baby portobello mushrooms

• 1 small onion, chopped

• 3 tablespoons butter

• 1/4 cup port wine or beef broth (I used beef broth)

• 2 teaspoons ground mustard

• 1 teaspoon sugar

• 1-1/2 cups (12 ounces) sour cream

• Hot cooked egg noodles

• Minced fresh parsley, optional

Directions

• In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3-qt. slow cooker.

• In the same skillet, saute mushrooms and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mixture. Add to slow cooker; stir to combine.

• Cover and cook on low for 6-8 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired. Yield: 7 servings.

CANDIED PECAN AND CRANBERRY CHEESE BALL

CANDIED PECAN AND CRANBERRY CHEESE BALL

Ingredients


- 1 c dried cranberries, chopped

- 1/4 c frozen orange juice concentrate, thawed

- 16 oz cream cheese, softened to room temp

- 1/4 c confectioners' sugar CARAMELIZED PECANS

- 3/4 c pecans, coarsely chopped

- 1 Tbsp butter

- 2 Tbsp sugar

Directions

1. Chop cranberries in a food processor or blender.

2. Add the cream cheese, OJ and sugar. Blend in the processor till all is creamed together.

3. Place onto a sheet of wax paper and shape in a ball the best you can. Let it sit overnight to stiffen up a bit. You can shape it better the next day when it is a little harder.

4. Directions for candied pecans: Melt butter in a pan on med heat add the pecans and sugar and mix well stirring frequently. About 3-5 minutes. Do not let the pecans burn!

5. Lay out a sheet of wax paper and place pecans on the sheet spreading them out. Let them cool.

6. When you are ready to eat the cheese ball take it out of the fridge and shape better. Grab a handful of pecans and place them all over the cheese call till covered. Place cheese ball on a plate and serve!

POTATO BACON SOUP

POTATO BACON SOUP 

Ingredients
6-7 large potatoes, peeled and cut into bite size pieces
1 medium onion, chopped
2 can(s) chicken broth
1 can(s) cream of chicken soup
1 can(s) cream of celery soup
8 oz cream cheese, softened & cubed
1 tsp garlic powder - 1/2 stk unsalted butter
salt & pepper, to taste
1/2 c milk (for thinning, but i never use it. I like thick soup!)
- 1 pkg real bacon bits or cooked crumbled bacon (use the amount you like...we love bacon around here!)
- cheddar cheese, shredded
- green onions

Directions

Cook potatoes & onion in chicken broth along with just enough water to cover potatoes & onions. Cook until tender. (Once tender, I used a potato masher to mash a few to make the soup kinda thick. Don't mash ALL the potatoes because you still want chunks of potato in the soup!).

Add cubes of Cream Cheese.

Remove from heat until cheese is melted.

Return to low/medium heat. Add half the bacon, soups, butter, & spices.

Cook for another 10 or so minutes.

Garnish with shredded cheddar cheese & bacon pieces. I also used a little green onion to garnish.

** I added a small handful of shredded cheddar cheese to the soup when adding the bacon, soups, butter & spices....just because we love the cheddar taste! **** Serve HOT & Enjoy! :)

BEST EVER, MOIST BANANA CAKE WITH CREAM CHEESE FROSTING

BEST BANANA CAKE EVER!!

Ingredients:


1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk

Frosting:

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar

Garnish:

chopped walnuts Directions:

1.  Preheat oven to 275°.

2.  Grease and flour a 9 x 13 pan.

3.  In a small bowl, mix mashed banana with the lemon juice; set aside.

4.  In a medium bowl, mix flour, baking soda and salt; set aside.

5.  In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.

6.  Beat in eggs, one at a time, then stir in 2 tsp vanilla.

7.  Beat in the flour mixture alternately with the buttermilk.

8.  Stir in banana mixture.

9.  Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.

10.  Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.

11.  For the frosting, cream the butter and cream cheese until smooth.

12.  Beat in 1 teaspoon vanilla.

13.  Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.

14.  Spread on cooled cake.

15.  Sprinkle chopped walnuts over top of the frosting, if desired.
http://dessert.food.com/recipe/best-ever-banana-cake-with-cream-cheese-frosting-67256

CHICKEN PICCATA

CHICKEN PICCATA

Preparation Time: 20 minutes


Cook Time: 10 minutes


Ingredients:

1/2 box Dreamfields Angel Hair

4 boneless, skinless chicken breast halves (about 1 pound)

1/3 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon black pepper

2 tablespoons olive oil

1 tablespoon butter

1/3 cup chopped green onions

2 cloves garlic, minced

1/2 cup dry white wine or chicken broth

1/4 cup fresh lemon juice

1 tablespoon capers

2 tablespoons chopped fresh parsley

Shredded Parmesan cheese

Directions:

1.Place chicken pieces between two pieces of plastic wrap. Using meat mallet, pound chicken to even thickness (about 1/2 inch thick).

2.Combine flour, salt and pepper. Lightly coat chicken pieces with flour mixture; shake off excess.

3.In large skillet, heat olive oil and butter over medium-high heat. Cook chicken about 5 to 6 minutes, turning once, until chicken is golden brown and cooked through. Remove from skillet; set aside.

4.Add green onions and garlic to skillet; cook and stir 1 minute. Stir in wine, lemon juice, capers and any pan juices from the chicken. Bring to boil. Reduce heat; simmer 1 to 2 minutes.

5.Meanwhile, cook pasta according to package directions. Drain.

6.Serve chicken with pasta; pour sauce over top. Sprinkle with parsley and Parmesan cheese.

Makes 4 servings.
Nutrition information (1/4 of recipe): 445 calories; 32 g protein; 16 g digestible carbohydrates*; 13 g total fat; 4 g saturated fat; 74 mg cholesterol; 450 mg sodium; 5 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 46 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

THIN BUTTERMILK PANCAKES - between a pancake and a crepe

THIN BUTTERMILK PANCAKES - between a pancake & a crepe

Ingredients

1 qt buttermilk

4 eggs

1/2 c sugar

2 c flour

dash salt

Nothing says morning comfort quite like good buttermilk pancakes... and these are among the best we've had! Super light and super flavorful. A morning delight.

Directions

1Mix all ingredients together well.

2Heat a skillet with a thin coat of oil. Once heated, pour about 2 in. size circle of batter (pancakes are thin, almost crepe like).

3After pancakes looked cooked along edges flip and finish cooking on the other side. Add oil to skillet as needed.

4Continue until all batter is used. Enjoy with your favorite pancake topping.

5NOTE: After cooked, if you have leftovers, they freeze well. Just make sure to place a peice of wax paper between each pancake.   THIN BUTTERMILK PANCAKES - between a pancake & a crepe

ROASTED BANANA SCONES WITH PEANUT BUTTER GLAZE

ROASTED BANANA SCONES WITH PEANUT BUTTER GLAZE

Serves: 12

Prep Time: 30 Min
Cook Time: 1 Hr

Ingredients
3 md bananas, sliced
2 Tbsp melted butter
2 Tbsp light brown sugar
2 c all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/3 c light brown sugar
1/2 c (1 stick) cold butter, cut into small pieces
2 lg eggs
1 c ricotta cheese
1 egg, beaten

GLAZE
1/4 c peanut butter
2 Tbsp butter
1/2 c powdered sugar
1/4 tsp vanilla
chopped peanuts, if desired

PORK CHOPS FOR THE SLOW COOKER

Ingredients

• 6 boneless pork chops
• 1/2 cup brown sugar
• 1/2 cup soy sauce
• 1/2 cup ketchup
• 2 cloves garlic, crushed
• salt and pepper to taste

Directions

1. Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
2. Cook on Low setting for 6 hours, until internal temperature of pork has reached 145 degrees F. 

REE DRUMMOND'S ROASTED BEEF TENDERLOIN

REE DRUMMOND'S ROAST BEEF TENDERLOIN

http://thepioneerwoman.com/cooking/2007/07/roasted_beef_te/

REE DRUMMOND'S MACARONI AND CHEESE

REE DRUMMOND'S MACARONI & CHEESE (Amazingly easy & good!)

Ingredients

4 cups dried macaroni

1 whole egg

1/2 stick (4 tablespoons) butter

1/4 cup all-purpose flour

2 1/2 cups whole milk

2 heaping teaspoons dry mustard (more if desired)

1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking

Salt

Seasoned salt

1/2 teaspoon ground black pepper

Optional spices: cayenne pepper, paprika, thyme

Directions

Preheat the oven to 350 degrees F.

Cook the macaroni until still slightly firm. Drain and set aside.

In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.

Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.

Macaroni and Cheese and Sliders Bar (OPTIONAL):

1 pound thick-cut peppered bacon

3 yellow onions, halved and sliced

3 tablespoons butter

8 ounces gorgonzola

Cooked sliders and/or macaroni and cheese, for serving

Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.

In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.

Use a fork to crumble the gorgonzola.

Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

TAMMY'S DOUBLE WHAMMY OATMEAL CHEWY COOLIES

Double Whammy Oatmeal Chewy Cookies:

Preheat oven 375

1 cup butter softened , or butter flavor crisco (I used 1/2 of each)
1 cup sugar
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
1 3/4 cup flour
3 cups of rolled oats
1 cup chocolate chips (I used milk chocolate chips)
1 cup peanut butter or butterscotch chips or white chocolate chips

Large mixing bowl
Butter sugars , baking soda , salt cream
Beat in eggs , vanilla , stir in flour and chips .
Drop rounded teaspoon or scoop on I un greased cookie sheet bake 8 minutes let stand 1 min on cookie sheet transfer to wire rack:)
Bon Appetite

TAMMY'S SOUR CREAM PEACH PIE

Serves 8

You really need a 9” deep dish pie pan for this it gets pretty jucy

CRUST

1½ cups all purpose flour

½ teaspoon salt

½ cup butter



FILLING

4 cups sliced fresh peaches

1 cup sugar, divided

2 ½ tablespoons flour

1 egg

1/4 teaspoon salt

1 teaspoon vanilla

1 cup sour cream



TOPPING

1/3 cup sugar

1/3 cup flour

1/4 cup butter

Preheat oven to 400°

For crust, combine flour and salt and cut in butter with a fork to make a crust. Just Press into a

9-inch pie plate.


For filling, put peaches into a bowl. Sprinkle with 1/4 cup sugar and set aside.

In another bowl, combine remaining sugar, 2 ½ tablespoons flour, egg, salt, and vanilla. Fold in sour cream. Stir mixture into peaches and Pour into the crust. Bake for 15 minutes @ 400°. Reduce heat to 350° and bake 20 minutes more.

Prepare topping by combining all ingredients until crumbly. After baking at 350 for 20 minutes, sprinkle topping evenly on top. Bake for 10 minutes more at 400 °

I don’t take it out of the oven when changing the temperature.

You just won’t believe how good this isJ

JUMBO GINGERSNAPS

(DOUBLE THIS RECIPE)

2 1/2 C flour

2 t baking soda

1 t ginger

1/2 t cinnamon

1/4 t salt

3/4 C vegetable oil

1/2 C sugar

1 egg

1/4 C + 2 t molasas

1/4 C + 2 t maple syrup

Combine flour, soda, cinnamon & salt together & set aside.

Beat on low:

oil

1/2 C sugar

egg

molasas

maple syrup

Add flour mixture.

Use 1/4 C measuring cup for each cookie. Roll into ball and roll in 1/4 C sugar. Flatten a bit on cookie sheet.

THE BEST FRENCH SILK PIE EVER!

(this recipe has been doubled; use recipe as written below for 9-inch pie)

6-8 Servings
Prep: 40 min. Cook: 10 min. + chilling 40 10 50

Ingredients
1 sheet refrigerated pie pastry
1 1/3 cup sugar
4 eggs
4 ounces unsweetened chocolate, melted
2 teaspoon pure vanilla extract
2/3 cup butter, softened
1 1/3 cup heavy whipping cream
4 teaspoons confectioners' sugar
Whipped cream and chocolate curls, optional

Directions
Prepare baked 9-inch pie crust. Cool to room temperature.

In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.

In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.

In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.

Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers. Yield: 6-8 servings.

Nutrition Facts: 1 piece (calculated without whipped cream and chocolate curls) equals 450 calories, 33 g fat (19 g saturated fat), 139 mg cholesterol, 223 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.

CREAMY LOADED MASHED POTATOES

Serves: 8-10

Ingredients
- 8 medium potatoes (about 2 1/2 to 3 lbs.) peeled and cut into 1 inch cubes
- 1 c carnation evaporated milk
- 1/2 c sour cream
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 2 c (8) ounce bag, shredded cheddar cheese, divided
- 6 slices cooked bacon, crumbled and divided
- sliced green onions

Directions
1. Boil potatoes in water until tender, then drain.

2. Preheat oven to 350, and grease 3 qt. casserole dish.

3. Return potatoes to pan, add evaporated milk, sour cream, salt and pepper. Beat with hand held mixer or mash with potato masher until smooth. Stir in 1 and 1/2 cups cheese and half of the bacon. Spoon mixture into casserole dish.

4. Bake 20-25 minutes until heated through, remove from oven...top with remaining cheese, bacon and chopped green onions. Bake another 3-5 minutes until cheese melts.

5. *This can be assembled ahead and stored in fridge. When ready to bake directly from the fridge....cover with foil, and bake for 40-45 minutes until heated through, remove foil and top with remaining cheese, bacon and green onion, bake another 3-5 minutes. Serve hot!

6. Add a little butter to this before baking.