Cheesy Hashbrown Casserole

Cheesy Hashbrown Casserole

Cheesy Potatoes in the slow cooker!

INGREDIENTS
32 ounces frozen diced potatoes
2 cups sour cream
10 ounces cream of chicken soup
2 cups grated cheddar cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon parsley flakes

INSTRUCTIONS
Add all ingredients except for the parsley to the slow cooker. Stir well to combine.
Set slow cooker to low and cook for 4 hours or until potatoes are tender.
Stir well and sprinkle with parsley before serving.

PRINTABLE RECIPE

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Grilled Cheesy Garlic Potato Packet

Ingredients:

1/2    teaspoon olive oil
1    Yukon gold potato (8 oz), cut into 1/2-inch pieces
2    teaspoons fresh chopped chives
1/2    teaspoon garlic salt
1    tablespoon grated Parmesan cheese

Directions:

    Step 1 - Heat gas or charcoal grill. Cut 1 (14x12-inch) sheet of heavy-duty foil. Spray one side generously with cooking spray.
    Step 2 - In small bowl, pour oil over potato pieces; toss to coat. Add chives and garlic salt; toss to coat. Sprinkle with cheese; toss to coat.
    Step 3 - Place potatoes on center of foil sheet. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
    Step 4 - Place packet on grill. Cover grill; cook over medium-low heat 15 to 20 minutes, rotating packet 1/2 turn after 8 minutes, until potatoes are golden brown and tender.

Click for original recipe and photos.

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Tater Tot Casserole

Tater Tot Casserole

It is very kid friendly and most "big kids" enjoy it too! :))

2 lbs. extra lean ground beef
1 can cream of mushroom soup (I would substitute cream of chicken) ;)
1 16oz Sour Cream
1 cup grated cheddar cheese (or more!)
1 pack frozen tater tots

Preheat Oven For 350 degrees. Grease 13x9 inch pan. Layer the beef on the bottom of the pan, set aside. In a med mixing bowl add sour cream and mushroom soup and mix well. Then layer the mixture on top of the beef, then add cheese. Top with tatter tots. Bake covered for 45 minutes. Uncover and bake 15 minutes longer, adding extra cheese here, if desired. Once cheese is melted you will have One fabulous meal Everyone will enjoy!

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as seen on and copied from facebook ☺
 
 
http://tinajo.origamiowl.com/

Ranch Potatoes

Ranch Potatoes

8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
1 can cream of mushroom soup, undiluted
1 1/4 cups milk
1 envelope ranch dressing mix
1 1/2 cups shredded cheddar cheese, divided
salt and pepper
6 slices bacon, cooked and crumbled

Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. Place drained potatoes into a greased 13x9 inch baking dish.
In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. Sprinkle crumbled bacon and the remaining cheese over the top. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender.

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as seen on and copied from facebook ☺
 
 
http://tinajo.origamiowl.com/

Roasted Sweet Potatoes

Roasted Sweet Potatoes

Ingredients:

3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (organic)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste

Directions:

Preheat the oven to 350 degrees.
Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired.
Toss to coat evenly.
Bake in the oven for 60 minutes.
Stir the sweet potatoes once or twice during roasting.

♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿

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http://tinajo.origamiowl.com/

Breakfast casserole in the crock pot!

Wouldn't this be great on a cold, Saturday or Sunday morning? Or how about those family holidays where everyone is together and you need lots of food for breakfast and everyone wants to eat at the same time? What about Mother's Day "breakfast in bed"....or on a school day, when mornings are rushed and kids don't seem to have time for a healthy breakfast. This is a great meal; you wake up and breakfast is served!

Breakfast casserole in the crock pot!

While you sleep, your breakfast is cooking.
Wake up, breakfast is served!

 
Ingredients:
1 bag 26 oz. frozen hash browns, or larger
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage - maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese
(optional variations listed below)


Directions:
1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

• chunks of sourdough bread
• diced chilies
• salsa
• diced green onions
• crumpled or chopped bacon
• diced ham or Canadian bacon

Click here for photos :)

as seen on and copied from facebook :)


"When I found this recipe I was so amazed and excited at the same time.  Why hadn't I ever thought of this before???" as quoted straight from Amy Ott on HER PAGE! This is NOT Amy's original recipe.  
http://www.chillingeffects.org/dmca512c/notice.cgi?NoticeID=1500630

Crock Pot Scalloped Potatoes

Crock Pot Scalloped Potatoes

6 large potatoes, sliced
1 small onion, diced
8 slices bacon, uncooked diced
2 cups shredded cheddar cheese
1 (10 1/2 ounce) can cream of chicken soup


Place half of the sliced potatoes in bottom of crock pot.
Top with half of the onions cheese and bacon.
Repeat layers in order.
Top with cream of chicken soup.
Cook on low for 8 to 10 hours.

as seen on and copied from facebook :)



http://tinajo.origamiowl.com/

Loaded Baked Potato Casserole

Loaded Baked Potato Casserole

A delicious “loaded” mashed potato recipe made with Kraft Fresh Take cheese & breadcrumb mix.


Ingredients

•2 cups mashed potatoes (fresh or instant)
•2 cups steamed broccoli
•2 oz real bacon bits
•1 tbsp cream cheese
•6 oz package Kraft Fresh Take Cheddar Jack & Bacon Mix
•Sour cream (opt)
•Chives (opt)


Instructions

1. Mix 1 tbsp cream cheese into mashed potatoes.
2. Stir in steamed broccoli and bacon bits.
3. Spread mashed potato mixture into a casserole dish.
4. Open Kraft Fresh Take package to mix cheese and breadcrumbs.
5. Cover mashed potatoes with Kraft Fresh Take mix.
6. Bake for 20 minutes at 375 degrees.
7. Remove from oven, dish out portions and serve with sour cream and chives (optional). 

as seen on and copied from facebook :)

http://anightowlblog.com/2013/04/loaded-baked-potato-casserole-kraft-freshtake-cbias.html?_szp=330825 


http://tinajo.origamiowl.com/

EASY CROCKPOT POTATO SOUP RECIPE

EASY CROCKPOT POTATO SOUP RECIPE:

Ingredients:
 
1 (30 oz.) bag frozen hash-brown potatoes (squared, southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
 
Garnish: minced green onion, and/or cheddar cheese and bacon, if desired.

Directions:

1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.

2. Cover, and cook on low for 5 hours.

3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.

4. Garnish with green onion, and/or cheddar cheese and bacon, if desired.  

(original photo with the recipe was lost)



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Polish Sausage and Cabbage Soup Crock Pot

Polish Sausage and Cabbage Soup Crock Pot

2 cups potatoes, cubed and peeled
4 cups cabbage, shredded it fine
1 carrot, shredded it fine 1 large onion, chopped
2 teaspoons caraway seeds, crushed (optional)
1-1/4 lb Polish sausage, cooked, halved lengthwise and cut into 1/2 inch slices
4 cups fat free chicken broth or you can just use water
black pepper and salt to taste

Directions:
Place potatoes, cabbage, carrot, onion, caraway seeds, sausage, pepper and salt in crock pot. Pour broth over all.
Cover, cook on low for 10 - 12 hours or high for 5 - 6 hours.

Courtesy of MawMaw Junes Recipes

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Loaded Baked Potato & Chicken Casserole

Loaded Baked Potato & Chicken Casserole

2 lbs chicken breasts
8 potatoes
1/3 cup olive oil
1 1/2 tsp salt
1 T fresh ground pepper
1 T paprika
2 T garlic powder
6 T hot sauce

Topping
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion

Preheat oven 500*F
In a large bowl mix olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Cube the potatoes and add to the bowl.
Coat a 9x13 dish with cooking spray. Add potatoes, allow for excess sauce in the bowl.
Bake the potatoes for 45 minutes, stir every 15 minutes
Cube the chicken and add it to the bowl with the left over sauce.
Mix together cheese, bacon and green onion in a small separate bowl.
Once potatoes are done, add the uncooked marinated chicken, then layer the toppings over the chicken. Bake for 15 minutes or until the chicken is cooked.

 

I am adding a photo to this recipe....I did not save the original photo that was posted on facebook, so I searched google for one. The photo that I liked the most for this recipe is on a blog that has this exact recipe. So I'm guessing that is where the recipe came from that was posted on facebook. So I am posting a link to the blog with this recipe and photo. Please do not think that I am stealing this recipe. I just found it on facebook and wanted to keep it on hand. Thank you for allowing me to link to your website. :)

 

 

Click here for photos and original recipe :)



as seen on and copied from facebook :)

eliquified.com

BubbleCrumb Bacon Breakfast Bake

BubbleCrumb Bacon Breakfast Bake

This DELICIOUS Breakfast Casserole is so good!! It uses tater tots instead of bread! It is comfort food at it’s best!! Serve this casserole for any holiday breakfast or brunch! Your guests will never know there are tater tots in this!!

To make this Breakfast Casserole, you will need the following ingredients:

3/4 – 1 bag TATER TOTS
salt and pepper to taste
1 small onion or 1/2 large onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 lb bacon crisp, crumbled
8 eggs
2 cups milk
3 cups cheddar jack or colby jack cheese, shredded


In a 9×13 casserole, add the TATER TOTS, salt to taste, and pepper to taste.

Bake in a preheated 400 degree oven until TATER TOTS are golden brown. Remove from oven and set aside.

Lower oven temp to 350.

In a mixing bowl, add 8 eggs, 2 cups milk, and 3 cups shredded cheese. mix well and set aside.

In a frying pan, fry bacon until crisp, then crumble. Discard all bacon grease except 1 tablespoon for sautéing the onion and peppers. In the same fry pan as the bacon, sauté the diced onion and peppers until soft.

Layer the onions and peppers on top of the pre-cooked TATER TOTS. Layer the bacon crumbles on top of the onions and peppers. Pour the egg and cheese mixture over the bacon layer.

COVER with aluminum foil and bake in a pre-heated 350 oven for 45 minutes.
UNCOVER and bake for an additional 30 minutes.

Enjoy!!



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CRACK POTATOES!!!

``SCRACK POTATOES!!!

***Warning, Highly Addictive***


2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits (I use Real BACON!!!)
2 packages Ranch Dip mix
1 large bag frozen hash brown potatoes


Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.

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ps: would this work in a crock pot? for how long would you cook it? please post your opinions in the *comments* section.......Thanks!! ~Tina

BACON CHEF MICROWAVE BACON COOKER HANGING TRAY

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Jalapeno Steak 'n' Mushrooms

Makes: 6 servings

Prep 25 minsSlow Cook 9 hrs to 10 hrs  hours (low) or 4-1/2 to 5 hours (high)

ingredients

• 2 1/2pounds boneless beef chuck steak, cut 1 inch thick
• 1/4cup packed brown sugar
• 1/4cup reduced-sodium soy sauce
• 1/4cup Worcestershire sauce
• 2fresh jalapeno peppers, thinly sliced*
• 2tablespoons red wine vinegar
• 1tablespoon quick-cooking tapioca, crushed
• 4garlic, thinly sliced
• 1cup snipped fresh cilantro
• 23 1/2 - 4 inches diameter portobello mushrooms, stemmed, gills removed from caps, and caps cut into 1/2-inch-thick slices
• 1medium onion, thinly sliced
• Fresh cilantro, chopped (optional)
• Hot cooked polenta, mashed potatoes, or mashed sweet potatoes (optional)

directions

1.Trim fat from meat. Cut meat into six serving-size pieces. Place pieces in a 3-1/2- or 4-quart slow cooker. In a medium bowl combine brown sugar, soy sauce, Worcestershire sauce, jalapeno peppers, vinegar, tapioca, and garlic. Stir in cilantro. Pour mixture over meat in cooker. Top with mushrooms and onion.

2.Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours or until steaks are tender. If desired, sprinkle with cilantro just before serving. If desired, serve with hot cooked polenta.

from the test kitchen

• Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. For a milder flavor, remove membranes and seeds from peppers.

nutrition facts (Jalapeno Steak 'n' Mushrooms)

• Servings Per Recipe 6,
 
• cal. (kcal) 339,
 
• Fat, total (g) 12,
 
• chol. (mg) 108,
 
• sat. fat (g) 4,
• carb. (g) 16,
 
• Monosaturated fat (g) 7,
 
• Polyunsaturated fat (g) 1,
 
• fiber (g) 1,
 
• sugar (g) 10,
• pro. (g) 40,
 
• vit. A (IU) 243,
 
• vit. C (mg) 8,
 
• Thiamin (mg) 0,
 
• Riboflavin (mg) 0,
 
• Niacin (mg) 10,
 
• Pyridoxine (Vit. B6) (mg) 1,
 
• Folate (µg) 32,
 
• Cobalamin (Vit. B12) (µg) 7,
 
• sodium (mg)618,
 
• Potassium (mg) 859,
 
• calcium (mg) 50,
 
• iron (mg) 5,
 
• Percent Daily Values are based on a 2,000 calorie diet  

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♥ ♥ NEW WAY TO SERVE POTATOES, I LOVE IT ♥ ♥

♥ ♥ NEW WAY TO SERVE POTATOES, I LOVE IT ♥ ♥

Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. 
Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.

Yes, we still need carbs in our diet even when we are trying to lose weight so this is a great way to stick with portion control!!!

Also remember there are varying sizes in muffin pans so you can choose the serving size!! Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. You still get the soft potato centre with the crunch on the outside without all the fat!!!!

PLEASE SHARE :) 

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copycat recipe for Olive Garden’s Zuppa Toscana Soup

CREATE YOUR OWN HEALTHIER VERSION - IT WILL STILL TASTE YUMMY

Love this copycat recipe for Olive Garden’s Zuppa Toscana Soup – tastes exactly like the real thing!

(recipe from mommyontimeout)

Ingredients:
1 lb Italian Sausage (spicy if you prefer more heat)
5-7 slices of bacon
5 medium russet potatoes
2 c kale, chopped
1 c heavy whipping cream
1 qt water
2 cans of chicken broth
1/2 large onion
2-3 cloves of garlic, minced
2 tsp red pepper flakes
Salt and pepper

Directions:
Crumble the sausage onto a baking sheet. Bake the sausage in the oven at 300 degrees for about 30 minutes or until no longer pink. Place on paper towels to drain.

Cook the bacon and crumble into small pieces. I baked my bacon. Slice the potatoes between 1/8″ and 1/4″. I used the thick setting on my mandolin. Just make the slices about the same size so they cook evenly. Dice up the onion and mince the garlic. Throw the potatoes, onion, garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.

Prepare the kale by chopping into bite sized pieces. Kale is wonderful for soups because it holds up to the heat so well. It’s also delicious! Add the sausage, bacon, red pepper flakes, and salt and pepper to taste. Simmer for another 10 minutes, stirring occasionally.

During this time the potatoes will start breaking apart into smaller bite sized pieces because they are so tender. Turn the heat to low and add in the kale and heavy cream. Let the soup heat through and serve. We like to serve this soup with some grated Parmesan cheese on top. Delicious!


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Cheeseburger Soup

COMFORT FOOD AT IT'S BEST!


Cheeseburger Soup
Ingredients:
1/2 pound ground beef (use 1 pound)
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup all purpose flour
2 cups of Velveeta processed cheese cubed (I used 16 ounce)
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Yield 8 servings
Recipe Adapted from: Taste from Home


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Slow Cooker Maple Chicken and Sweet Potatoes

THIS IS SUPER SIMPLE AND SO DELICIOUS!

Slow Cooker Maple Chicken and Sweet Potatoes
(from 5 Dollar Dinners)

Yield – 4 servings
Preparation Time – 10 minutes
Cooking Time – 8 hours in slow cooker

Ingredients
1 pkg (about 1.5 lbs.) boneless skinless chicken thighs
Salt and pepper
About 3 Tbsp maple syrup, drizzled over chicken
3 medium sweet potatoes, peeled and cubed
About 1/2 lb. baby carrots (or 4-5 peeled carrots sticks)
1 small red onion
Salt and pepper over the top

Directions
Place the chicken the base of the slow cooker. Season with salt and pepper. Drizzle the maple syrup all over the chicken.
Place the cubed sweet potatoes, baby carrots or carrot sticks and chopped red onion over the top. Sprinkle a little more salt and pepper over it all.

Set the slow cooker on low and let cook for 8 hours.

Serve Slow Cooker Chicken with Sweet Potatoes and Baby Carrots.
(If you don’t like chicken thighs, use 3 chicken breasts.)


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Loaded Potato Soup

Loaded Potato Soup

1 package (12 oz) bacon
1 1/2 cups chopped onion
6 cups chicken broth
2 lb baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup Gold Medal® all-purpose flour
4 cups milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced cooked ham
1 container (8 oz) sour cream
2 1/2 cups shredded sharp Cheddar cheese (10 oz)
3/4 cup sliced green onions

In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.

In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.

Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.

Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

http://www.bettycrocker.com/recipes/loaded-potato-soup/0a2b9654-d0e5-4fee-9ce6-fad521e6041a