Friday, October 15, 2010

BFD - Update

Yummilicious!  That's all I have to say.  This month's BFD consisted of:

I totally forgot that last night was my youngest son's school carnival.  So, I made a last minute change and pulled out the handy dandy crock pot to make Hash Brown Casserole instead of pan fried hash browns. In this recipe, I substituted equal amounts of Cheddar and Pepper Jack for the Velveeta. (I'm sorry, but Velveeta is not cheese.)  I heated the cream of mushroom soup with the sour cream, and then added both cheeses to that, stirring until smooth. You might want to add a little more salt; I added garlic salt.  Then I dumped everything into the crock pot.  It turned out like shredded scalloped potatoes – gooey, cheesy, yummy, and not low calorie.  I topped mine with salsa. Yum! 

The coffee cake recipe is fabulous.  I've made this several times before and it's always a hit.  And yes, we had it for breakfast this morning.  The fruit salad is purple, because I mixed frozen berries into oldest son likes color.  If you use fresh berries, it won't be so purple. :-)  The salad dressing is simply lemon yogurt mixed with cinnamon, a large dollop of sour cream, a tablespoon of sugar, and a handful of shredded sweet coconut.  How's that for exact measurements? Best of all, everything was made ahead of time.  It doesn't get any easier than that.

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