5 cups water
4 cups frozen hash brown potatoes
2 7.6 ounce packages Betty Crocker Butter & Herb Mashed Potatoes mix
1/2 cup butter
4 ounces cream cheese
1 cup Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups canned french-fried onion rings
Preheat the oven to 350 degrees. Bring the water to a boil, add the hash browns, and cook for 5 minutes; drain. Prepare the mashed-potato mix according to package directions. Soften the butter and cream cheese together in the microwave. In a large bowl, mix together the hash browns, mashed potatoes, butter and cream cheese, Jack cheese, sour cream, garlic salt, salt and pepper. Place in a greased 2-quart casserole. Bake for 25 to 30 minutes, or until golden on top. Sprinkle the onion rings (I crush them) over the casserole and bake for about 5 to 8 minutes longer, or until onions are golden brown.
NOTES : These are sooo good. They have to be - look at all the wonderful ingredients.
Monday, May 4, 2009
Crock Pot Corn
This is really something different to take to a potluck. It is YUMMY!
8 ounces cream cheese
4 cans corn -- drained
1/2 cup butter
1/4 cup sugar
Combine all ingredients and put in crock pot on low for at least 4 hours, stirring occasionally.
8 ounces cream cheese
4 cans corn -- drained
1/2 cup butter
1/4 cup sugar
Combine all ingredients and put in crock pot on low for at least 4 hours, stirring occasionally.
Champagne Pork Chops
I get lots of requests for this recipe
1 medium onion -- diced
1 clove garlic -- minced
1/4 cup margarine
2 large eggs
3 cups bread crumbs
1 can cream of mushroom soup
1 1/2 cups champagne
1 each bay leaf
5 each peppercorns
6 large fresh mushrooms
6 thick-cut pork chops
Saute onions in margarine. Dip the pork chops in egg and then in bread crumbs and season them with salt and pepper. Remove the onions from the pan, brown the pork chops. Return the onions to the pan and add the cream of mushroom soup and champagne. Add bay leaf, peppercorns and sliced mushrooms. Simmer for 45 minutes. Serves 6
NOTES : This is a great make-ahead recipe for a dinner party. I make it in my electric skillet and just warm it back up when I'm ready for the main course. Serve extra sauce for guests along with rice or potatoes.
1 medium onion -- diced
1 clove garlic -- minced
1/4 cup margarine
2 large eggs
3 cups bread crumbs
1 can cream of mushroom soup
1 1/2 cups champagne
1 each bay leaf
5 each peppercorns
6 large fresh mushrooms
6 thick-cut pork chops
Saute onions in margarine. Dip the pork chops in egg and then in bread crumbs and season them with salt and pepper. Remove the onions from the pan, brown the pork chops. Return the onions to the pan and add the cream of mushroom soup and champagne. Add bay leaf, peppercorns and sliced mushrooms. Simmer for 45 minutes. Serves 6
NOTES : This is a great make-ahead recipe for a dinner party. I make it in my electric skillet and just warm it back up when I'm ready for the main course. Serve extra sauce for guests along with rice or potatoes.
Sue's Taco Soup
1 pound ground beef
1 large onion -- chopped
1 can mexican style chili beans -- undrained
1 can corn -- undrained
1 can diced tomatoes -- undrained
1 can black beans -- rinsed and drained
1 can tomato sauce -- (15 ounce)
1 1/2 cups water
1 package taco seasoning mix -- 2 tablespoons
1 package ranch-style dressing mix -- 2 tablespoons
1 can diced green chilies -- (4 ounce)
sour cream
shredded cheddar cheese
tortilla chips
Brown meat with onion. Drain and mix with beans, corn, tomatoes, tomato sauce, water, taco seasoning, salad dressing mix and chilies. Heat and serve garnished with sour cream, cheddar cheese and I use tortilla chips in place of crackers.
Serving Ideas : I usually use 1/2 jalapeno pepper and 1/2 green chilies. It makes it a little hotter and the sour cream tames it a little.......wonderful!
NOTES : Once I found this recipe, I threw the rest of my taco soup recipes out..this is a winner.
1 large onion -- chopped
1 can mexican style chili beans -- undrained
1 can corn -- undrained
1 can diced tomatoes -- undrained
1 can black beans -- rinsed and drained
1 can tomato sauce -- (15 ounce)
1 1/2 cups water
1 package taco seasoning mix -- 2 tablespoons
1 package ranch-style dressing mix -- 2 tablespoons
1 can diced green chilies -- (4 ounce)
sour cream
shredded cheddar cheese
tortilla chips
Brown meat with onion. Drain and mix with beans, corn, tomatoes, tomato sauce, water, taco seasoning, salad dressing mix and chilies. Heat and serve garnished with sour cream, cheddar cheese and I use tortilla chips in place of crackers.
Serving Ideas : I usually use 1/2 jalapeno pepper and 1/2 green chilies. It makes it a little hotter and the sour cream tames it a little.......wonderful!
NOTES : Once I found this recipe, I threw the rest of my taco soup recipes out..this is a winner.
Pizza Quiche
8 ounces cheddar cheese -- shredded
8 ounces mozzarella cheese -- shreddded
6 ounces pepperoni sausage -- diced
1 medium tomato -- chopped
1/2 package spaghetti seasoning mix
1 pinch Italian seasoning
2 cups milk
4 large eggs
1 cup Bisquick Baking Mix -- heaping
Grease a 10" pie pan and place first 6 ingredients in pan. In blender, mix the milk, eggs, Bisquick and blend for 5 minutes or longer. Pour over cheese mixture in the pie pan. Bake at 350° for about 45 minutes or until golden brown. Leave in oven with heat off for another 15 minutes.
NOTES : This is great. If you want to double it, it will make a nice 9 X 13 dish. Really good.
8 ounces mozzarella cheese -- shreddded
6 ounces pepperoni sausage -- diced
1 medium tomato -- chopped
1/2 package spaghetti seasoning mix
1 pinch Italian seasoning
2 cups milk
4 large eggs
1 cup Bisquick Baking Mix -- heaping
Grease a 10" pie pan and place first 6 ingredients in pan. In blender, mix the milk, eggs, Bisquick and blend for 5 minutes or longer. Pour over cheese mixture in the pie pan. Bake at 350° for about 45 minutes or until golden brown. Leave in oven with heat off for another 15 minutes.
NOTES : This is great. If you want to double it, it will make a nice 9 X 13 dish. Really good.
Fudge Sauce
1 large can evaporated milk
2 cups sugar
3 squares unsweetened chocolate
1 teaspoon vanilla
Combine milk, sugar and chocolate in top of double boiler. Cook until blended and smooth, approximately 15 to 20 minutes. Remove from heat and stir in vanilla. Beat until smooth and shiny.
NOTES : Wonderful over ice cream
2 cups sugar
3 squares unsweetened chocolate
1 teaspoon vanilla
Combine milk, sugar and chocolate in top of double boiler. Cook until blended and smooth, approximately 15 to 20 minutes. Remove from heat and stir in vanilla. Beat until smooth and shiny.
NOTES : Wonderful over ice cream
Chicken Spinach Lasagna
1/2 cup butter or margarine
2 cloves garlic -- minced
1/2 cup all-purpose flour
1/2 cup minced onion
1 teaspoon salt
2 cups milk
2 cups chicken broth
2 cups mozzarella cheese -- shredded
2 10-ounce frozen spinach -- thawed, chopped, drained
1 cup parmesan cheese -- grated
1 teaspoon dried basil
1 teaspoon pepper
9 uncooked lasagna noodles -- maybe 10
2 cups cottage cheese
2 cups cooked, diced chicken
Heat butter in 2-quart saucepan over low heat until melted; add garlic. Stir in flour and salt; cook until bubbly. Remove from heat. Stir in milk and broth; heat to boiling, while stirring. Boil 1 minute.
Stir in mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper. Cook over low heat, stirring until the mozzarella is melted. Spread one-fourth of the cheese sauce in an ungreased 9 X 13 pan. Top with three or four noodles. Spread half of cottage cheese over noodles. Repeat with one-fourth of sauce three or four noodles and remaining cottage cheese. Top with chicken, the spinach, one-fourth of the cheese sauce, remaining noodles, and rest of cheese sauce. Sprinkle with 1/2 cup parmesan cheese.
Cook, uncovered, at 350 ° until noodles are done, about 30 to 40 minutes. Let stand about 15 minutes before cutting.
Serving Ideas : I like to pre-cook my noodles just a but so they're flexible - not completely done, but getting there.
2 cloves garlic -- minced
1/2 cup all-purpose flour
1/2 cup minced onion
1 teaspoon salt
2 cups milk
2 cups chicken broth
2 cups mozzarella cheese -- shredded
2 10-ounce frozen spinach -- thawed, chopped, drained
1 cup parmesan cheese -- grated
1 teaspoon dried basil
1 teaspoon pepper
9 uncooked lasagna noodles -- maybe 10
2 cups cottage cheese
2 cups cooked, diced chicken
Heat butter in 2-quart saucepan over low heat until melted; add garlic. Stir in flour and salt; cook until bubbly. Remove from heat. Stir in milk and broth; heat to boiling, while stirring. Boil 1 minute.
Stir in mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper. Cook over low heat, stirring until the mozzarella is melted. Spread one-fourth of the cheese sauce in an ungreased 9 X 13 pan. Top with three or four noodles. Spread half of cottage cheese over noodles. Repeat with one-fourth of sauce three or four noodles and remaining cottage cheese. Top with chicken, the spinach, one-fourth of the cheese sauce, remaining noodles, and rest of cheese sauce. Sprinkle with 1/2 cup parmesan cheese.
Cook, uncovered, at 350 ° until noodles are done, about 30 to 40 minutes. Let stand about 15 minutes before cutting.
Serving Ideas : I like to pre-cook my noodles just a but so they're flexible - not completely done, but getting there.
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