Best Heavenly Hash Recipes

HEAVENLY HASH

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Cool completely.
• In a large bowl, combine rice, pineapple, marshmallows, cherries and about 1 tablespoon cherry juice. In a chilled bowl, whip the cream until peaks form. Fold in confectioners sugar. Fold whipped cream into rice mixture. Refrigerate for 2 hours.

HAWAIIAN SALAD/HEAVENLY HASH

Steps:

• After draining the fruits, pat them with paper towels to get more moisture off.
• Stir together sour cream and Cool Whip. Add remaining ingredients and stir gently to combine.
• Chill at least 4 hours.

HEAVENLY HASH FRUIT SALAD

Steps:

• 1. FIRST, you will need 1 very large bowl for the salad and a medium mixing bowl for mixing dressing. (My VERY LARGE bowl is about 15 inches in diameter, and about 10 inches tall.) Wash and drain all fresh fruits and celery; allow to drain until as dry as possible. Drain all canned ingredients well.
• 2. Remove grapes from stems, cut in half if you wish, and add to the large mixing bowl. Cut cherries in half, if you wish (and remove stems, if needed). Add all to the salad bowl, along with drained canned orange segments and pineapple chunks.
• 3. Cut up apples and celery as directed in the ingredients list. dd to the large bowl (as per above).
• 4. Peel and slice bananas, and add to the salad bowl.
• 5. If using large marshmallows, cut them into quarters with kitchen shears into the salad bowl. If using miniature marshmallows, just add them to the salad bowl.
• 6. Add walnut pieces to the salad bowl.
• 7. To make the salad dressing, place thawed Cool Whip in a medium mixing bowl. Add mayonnaise and whisk them together. Add sugar, spices, and rum (or almond) extract.
• 8. Mix the dressing well to thoroughly combined.
• 9. Pour dressing over salad in a large bowl.
• 10. Gently fold all ingredients with a rubber spatula until well coated with dressing.
• 11. Cover and refrigerate for 1-2 hours before serving.

GRANDMA'S HEAVENLY HASH

Steps:

• Heat chocolate bars, chocolate chips, and butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Remove chocolate mixture from heat; stir in walnuts, marshmallows, and vanilla until completely coated. Spread mixture into 9x13-inch baking pan, gently pressing down with spatula to evenly flatten out. Refrigerate until hardened, 4 to 5 hours.

HEAVENLY HASH BROWN CASSEROLE

Steps:

• Mix all casserole ingredients together in a large bowl, then pour into a greased 9x13 pan.
• If using the topping, mix the topping ingredients together in a medium bowl, then sprinkle it over the top of the casserole.
• Bake at 350 degrees, uncovered, for 1 hour.

HEAVENLY HASH BROWN CASSEROLE

Steps:

• Heat oven to 375°F. Spray 3-quart casserole with cooking spray.
• In 10-inch skillet, cook sausage over medium-high heat 3 minutes, stirring to crumble. Add onions and peppers. Cook 5 minutes longer or until sausage is no longer pink and vegetables are tender. Place mixture in large bowl. Add hash browns, 11/2 cups of the cheese, the sour cream and soup; stir to coat. Spoon mixture into casserole. Top with remaining 1/2 cup cheese.
• Bake uncovered 50 minutes or until potatoes are tender and top is golden brown.

HEAVENLY HASH CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
• In a large bowl, cream 1 cup butter and sugar. Add eggs one at a time, mixing well with each addition. Add vanilla and mix to incorporate.
• In a separate bowl, mix flour and cocoa together, then add to the egg mixture and mix well to combine. Add nuts and combine.
• Pour into prepared 8x12 inch pan and bake at 350 degrees F (175 degrees C) for 40 minutes. While cake is still hot, cover with marshmallows.
• To Make Topping: In a small bowl, combine 4 tablespoons melted butter, confectioners' sugar, 4 tablespoons cocoa and evaporated milk. Spread evenly over top of cake.

GREAT GRANDMA'S HEAVENLY HASH

Steps:

• 1. Pour whipping cream in bowl (preferably glass cause plastic can have a bit of grease and the cream wont take if there's any oil or grease) and whip with an electric mixer until stiff peaks start to form. The same consistency as what whipped cream is supposed to be, obviously, lol.
• 2. You'll need a good pair of scissors and a glass of water. Using clean scissors snip the marshmallows in half or quarters if you like but halves are easiest, dipping the scissors in the water to cut the marshmallows easier as it gets sticky. The miniature Marshmallows tend to get mushy too quickly so that's the reason I use the big marshmallows.
• 3. Drain and add pineapple. Discard juice.
• 4. Take the cherries out of the jar and save the juice. Cut the cherries over the bowl so the juice drips into the mixture.
• 5. Slice bananas. I cut them in half down to the bottom of the peel and then cross cut them into 4ths but you can slice them how you like. Add to mixture. (I cut everything over the bowl and just let it fall right in).
• 6. Give the mixture a stir or two and then add a little at a time, take your leftover cherry juice and a splash or two and mix it up til its nice and pink and has a slight cherry taste to it.
• 7. Cover and Refrigerate for 3-4 hours or until marshmallows are softened. The only drawback to this dish is that the bananas will tend to brown by the next day. Its still good but over a couple of days it can get a little watery/oily texture to it. Not much you can do about that. However, the stuff never is around that long anyway because the family eats it up pretty quick. You can also add other things to this recipe like grapes, raisins or nuts. It's up to you. You can also substitute Cool Whip for the whipping cream but I like the real thing. Enjoy!
• 8. *if you want to make double the recipe, obviously you're going to double the ingredients. For heart patients my father happens to be one and they told him to use Cool Whip instead of whipping cream. I love the real thing though.

HEAVENLY HASH

Steps:

• Mix everything together in a large bowl.
• Chill about 1 hour.

HEAVENLY HASH BARS

Steps:

• Sprinkle marshmallows and nuts in a greased 13-in. x 9-in. pan; set aside. In a small saucepan, melt chips and peanut butter over low heat, stirring constantly until smooth. Pour over marshmallows and nuts. Let stand for 8-10 minutes. Gently stir to coat marshmallows. Chill until set; cut into bars.

HEAVENLY HASH CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Melt butter in a small saucepan over medium heat or in microwave; remove from heat and let cool several minutes. Add the cocoa and stir to mix; set aside.
• In a mixing bowl, with a whisk beat the eggs and granulated sugar until well blended.
• To the egg/sugar mixuture, add the melted butter/cocoa and vanilla extract; stir or whisk until blended.
• Stir together the flour, baking powder and salt. Add the flour mixture to the butter mixture. Whisk to mix well. Add pecans and incorporate.
• Spoon the mixture into a lightly oiled 9x13x2 inch baking pan. The batter will be thick.
• Bake for 30 to 40 minutes.
• Remove the cake from the oven and immediately pour the marshmallows evenly over the top of the hot cake. They will soften, but will not melt.
• For the topping:.
• Sift the confectioners' sugar with the 4 tablespoons cocoa. (This is easily done by using a seive and it, also, breaks up the lumps.).
• A few minutes before the cake is done, melt the 4 tablespoons butter and the evaporated milk in a saucepan over medium-low heat; remove.
• Combine the sugar and cocoa mixture with the butter and milk mixture. Pour over the warm cake.
• Cool completely.
• Cut into squares to serve.

HEAVENLY HASH BROWNIES

Steps:

• Preheat oven with a rack in the middle of the oven to 350 degrees. Coat a 9 by 13-inch baking pan with nonstick vegetable spray.
• Melt the chocolate and butter in a completely dry bowl or in the top of a double boiler set over barely simmering water. In a large bowl, mix together the eggs, granulated sugar, brown sugar and corn syrup until blended. Mix in the chocolate mixture. In a separate bowl, stir the flour, baking powder and salt together with a fork. Mix it into the egg mixture. Stir in the nuts and 1/4 cup of the marshmallows. Scrape the mixture into the prepared pan. Bake for 25 minutes, until barely set. Coat the top with the remainder of the marshmallows and bake for 5 more minutes. Set the pan on a rack to cool. Cut into 1 1/2 by 3-inch bars.

HEAVENLY HASH FRUIT SALAD! MY MOM'S RECIPE!

Steps:

• 1. Drain fruit cocktail, oranges, Drain pineapple juice into a cup
• 2. In large bowl add canned fruits. In separate bowl add lemon juice small amount of ice cold water and sliced bananas (small amount of water mostly lemon juice)
• 3. In another bowl add sour cream. Thin sour cream with pineapple juice until smooth & creamy. add dressing to canned fruit drain bananas (from lemon juice & water mixture) add to fruit mixture and add marshmallows. Stir and refrigerate. Serve and enjoy!

HEAVENLY HASH (FRUIT SALAD)

Steps:

• Combine fruit, sugar and marshamallows.
• Fold whipping cream into fruit mixture.
• Keep chilled until serving time.

MAGGIE'S HEAVENLY HASH

Steps:

• Mix Jello with 1 cup boiling water and 1/2 cup cold water.
• Let set until the consistency of egg whites.
• Beat the whipping cream until stiff.
• Fold the whipped cream into the Jello; also.
• Fold in the pineapple with juice, and pecans.
• Return to refrigerator to let set.
• Serve on angel food cake slices.

WHITE HEAVENLY HASH

Steps:

• Line 2 cookie sheets with waxed paper. In 4-quart heavy saucepan, cook sugar, whipping cream and corn syrup over medium-low heat, stirring frequently, until sugar is dissolved. Heat to boiling over medium heat; cook about 6 minutes, without stirring, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Remove from heat. Add baking chips; stir until smooth.
• Gently stir in marshmallows, coconut and nuts. Drop mixture by 2 tablespoonfuls onto cookie sheets. Let stand until firm.

HEAVENLY RICE HASH DESSERT

Steps:

• 1. Combine marshmallows, rice, fruit and nuts. Whip cream, gradually adding sugar and vanilla; fold into rice mixture. Chill.

HEAVENLY HASH CANDY

Steps:

• Line a tray or dish with parchment paper; butter well.
• Melt chocolate over double boiler until completely melted.
• Pour 1/2 of the melted chocolate in paperlined tray or dish.
• Sprinkle and cover with the marshmallows and nuts.
• Pour over the remainder of the chocolate and let cool and solidify completely.
• When cold break into pieces.

HEAVENLY CHERRY HASH

Steps:

• 1. Gather all ingredients.
• 2. In a large mixing bowl, beat together sweetened condensed milk and thawed whipped topping until very well combined.
• 3. Add remaining ingredients; fold in until very well combined.
• 4. Cover and refrigerate for at least 3 hours or overnight.
• 5. Serve well chilled; garnish with mint leaves or as desired. Cover and refrigerate leftovers.

HEAVENLY HASH

Steps:

• Brown meat with oil till crumbly, add onions, celery, soups. Add water (rinse out soup cans). Stir in uncooked rice, soy sauce and pepper. Turn into large casserole dish. Cover and bake for 30 minutes at 350 degrees. Remove cover and bake 30 minutes more. Cover top with Chinese noodles and bake 15 min longer.