Category: Rhonda Broussard

Hashbrown Casserole

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Hashbrown Casserole

Ingredients

  • 1 stick melted butter
  • ½ chopped onion
  • 2 lb. bag frozen hashbrowns (cubed)
  • 16 oz. sour cream
  • salt and pepper to taste
  • 1 can cream of chicken soup

Instructions

  1. Preheat oven to 350
  2. Saute onion in butter
  3. Stir in remaining ingredients. Mix well.
  4. Pour into 9 X13 dish and cover with foil.
  5. Bake for 1½ to 2 hours until sides are browned
https://www.broussardtable.com/hashbrown-casserole/

White Chocolate Macadamia Cranberry Dreams

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Ingredients

  • 3 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup white sugar
  • 1 cup packed light brown sugar
  • 1 cup butter, softened
  • 2 eggs, slightly beaten
  • 1 tablespoon vanilla extract
  • 1 cup vanilla baking chips
  • 1 cup chopped macadamia nuts
  • 1 cup dried cranberries

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine flour, baking soda and salt; set aside. Cream together white sugar, light brown sugar and butter (do not use shortening). Stir in slightly beaten eggs and vanilla.
  3. Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.
  4. Drop dough on an ungreased cookie sheet by small scoop or rounded teaspoon. Bake in preheated oven until cookies are just set, about 10 minutes. Remove from oven and let cool. Cookies will sink slightly.

Notes

Variations: To make chocolate cookies, omit 1/2 cup flour and replace with 1/2 cup cocoa.

To make refrigerator cookies: Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough, thaw for at least 1/2 hour before cutting). Slice 1-inch slices; cut into 4 and place on baking sheet point up.

For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie.

https://www.broussardtable.com/white-chocolate-macadamia-cranberry-dreams/

Sturdy Cream Cheese Frosting

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Sturdy Cream Cheese Frosting

Ingredients

  • 2 c. heavy cream, chilled
  • 1 c. powdered sugar
  • 1 tsp. cream of tartar
  • 1 tsp. pure vanilla extract
  • 8 oz. cream cheese, chilled

Instructions

  1. In a stand mixer with a completely cleaned bowl, add cream, powdered sugar, cream of tartar, and extract. Beat on high using the whisk attachment until stiff peaks form, as if you were making whipped cream. It should be stiff yet smooth. If you accidentally beat the cream too long to where it starts to curdle towards butter, add a tablespoon or so more of heavy cream to bring it back to the correct consistency. Slowly incorporate. Set aside.
  2. In a separate bowl using a hand mixer, beat the chilled cream cheese until it's a spreadable and creamy, about 2 minutes. Test spreadability by dragging a spatula through it.
  3. Add cream cheese into the whipped cream mixture and beat at medium speed until completely smooth, still using the whisk attachment. Frosting will be light be very sturdy. Ice cooled cakes or cupcakes immediately.

Notes

Recipe yields enough to naked ice a 9" 2-tiered cake.

https://www.broussardtable.com/sturdy-cream-cheese-frosting/

Spiced Cranberry Sauce

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Spiced Cranberry Sauce

Yield: 2 cups

Ingredients

  • 1 pkg. (12 oz.) fresh or frozen cranberries
  • 1 ¾ cups sugar
  • ½ cup water
  • ½ tsp. ground cinnamon
  • ½ tsp. ground allspice
  • 1/8 tsp. salt
  • 1/8 tsp. ground ginger
  • 1/8 tsp. ground cloves

Instructions

  1. In a saucepan, combine all ingredients. Bring to a boil.
  2. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes.
  3. Cool. Transfer to a serving bowl; cover and refrigerate until chilled.
https://www.broussardtable.com/spiced-cranberry-sauce/

Pecan Tassies

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Pecan Tassies

Yield: 48 count

Ingredients

    Pastry
  • 2 cups flour
  • 1 8oz. cream cheese, softened
  • 1½ sticks butter, softened
    • Filling
  • 1 ½ cup brown sugar
  • ½ stick butter melted
  • 2 eggs
  • 2 tsp. vanilla
  • 2 cups chopped pecans

Instructions

  1. Preheat oven to 350º
  2. With electric mixer using bread hook mix butter and cream cheese until smooth.
  3. Add flour and mix until fully combined.
  4. In mixing bowl, stir together the filling ingredients and set aside.
  5. Shape dough into 48 balls, about 1 in. in diameter.
  6. Press each ball into a cup of a greased muffin tin, spreading evenly up the sides.
  7. Spoon 1 teaspoon of the pecan mixture into each muffin cup.
  8. Bake at 350º for 20-25 minutes until golden
  9. Cool 10 minutes in tin and remove to cool completely
    10. *I use coated muffin tins – no cooking spray required
https://www.broussardtable.com/pecan-tassies/

Chicken Fajita Casserole

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Chicken Fajita Casserole

Ingredients

  • 3 boneless chicken breast ( 2 lbs. John Soules Chicken Fajita)
  • 1 small onion, chopped
  • 1 tbsp. garlic, minced
  • 1 red bell pepper, chopped or sliced
  • 1 green bell pepper, chopped or sliced
  • 1 yellow bell pepper, chopped or sliced
  • 3 tbsp. olive oil
  • 1 can mild rotel
  • 2 cans cream of chicken soup
  • ½ pkg. flour tortillas
  • 1 lb. shredded Monterey jack cheese
    • Seasonings
  • Coriander, Cumin, Salt, Pepper to taste

Instructions

  1. Preheat the oven to 350 degrees
  2. Boil chicken breasts for 20 minutes until thoroughly cooked
  3. Chop chicken into chunks and set aside
  4. Sauté onions and peppers over medium heat until tender, add garlic and seasonings.
  5. Mix soup, Rotel and chicken in large bowl
  6. Tear tortillas into fourths
  7. Layer tortillas on bottom of 9 X 13 baking dish
  8. Add soup/chicken/Rotel mix
  9. Add sautéd veggies
  10. Top with cheese
  11. Bake at 350 for 25 minutes
https://www.broussardtable.com/chicken-fajita-casserole/

Breakfast Casserole

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Breakfast Casserole

Ingredients

  • 2 lbs. pork sausage
  • ?12 eggs
  • ?1 c. sour cream (light or regular)
  • ?1/4 c. milk
  • ?salt and pepper
  • ?4 green onions
  • ?1/2 green bell pepper , diced
  • ?1/2 red bell pepper , diced
  • ?2 c. shredded cheddar cheese

Instructions

  1. Preheat oven to 350 degrees. Spray a 9x13’’ pan with cooking spray.?
  2. Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.?
  3. Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.?
  4. Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the eggs and stir everything to combine.?
  5. Pour mixture into greased 9x13’’ pan and bake for 35-50 minutes or until the edges are set and the center is just barely jiggly.?
  6. Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave. ?
https://www.broussardtable.com/breakfast-casserole/

Royal Icing

Related: Big Batch Sugar Cookies

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Royal Icing

Ingredients

  • 6 oz. warm water
  • 1 tsp. cream of tartar
  • 5 tbsp. Wilton meringue powder
  • 9 c. (2.25 lbs) sifted powdered sugar

Instructions

  1. Mix on low in stand mixer for 7 to 10 minutes.
    2. Use this consistency to outline cookies using tip 3.
    - Add 1 TBSP of water at a time to thin icing for flooding inside the outlines.
    - Icing ribbon should disappear within 10 – 20 seconds.
    - Use a toothpick to pop bubbles – shake the cookie or tap on counter to even out icing.
  2. Let dry 1- 2 hours before adding details with thickened icing.
https://www.broussardtable.com/royal-icing/

Big Batch Sugar Cookies

Related: Royal Icing

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Yield: 5 dozen, 3" cookies

Ingredients

  • 2 cups unsalted butter (at room temp)
  • 2 cups sugar
  • 2 eggs
  • 1 TBSP vanilla (or almond if desired)
  • 6 cups flour (extra flour is needed for rolling out)
  • ½ tsp. baking powder
  • 1 tsp. salt

Instructions

  1. Preheat oven to 350 degrees.
  2. In stand mixer, using paddle attachment, cream butter and sugar until light and fluffy.
  3. Add eggs and vanilla. Mix well.
  4. Mix dry ingredients and add a little at a time to butter mixture.
  5. Mix at low speed until flour is completely incorporated and the dough comes together. (Sometimes I switch to the dough hook on the mixer.)
  6. Chill for 1 to 2 hours.
  7. Use flour and a rolling pin to roll out dough to 1/8 inch thickness.
  8. Cut in desired shapes.
  9. Bake on parchment paper on an ungreased baking sheet for 8 to 10 minutes.
  10. Leave on cookie sheet for 1–2 minutes – Carefully slide parchment paper off of cookie sheet.
  11. Let cool completely before removing from parchment paper.
  12. Decorate as desired.
https://www.broussardtable.com/big-batch-sugar-cookie-recipe/