Crock Pot Cheesy Potatoes | Everyone has those recipes that are great for potlucks, and you use them time and time again. This is that recipe for me, and every time I take it somewhere new, people ask for the recipe. I mean, who doesn’t love cheesy potatoes? This recipe has an added bonus in that you put everything in the crock pot and then leave it alone for 8 hours. If you can leave it alone for that long. The smell is so enticing, it’s impossible to let the potatoes go without sampling. Whenever I make these, I only use name brand cheese. 1/2 onion, diced1 stick of butter (or margarine) (I usually cut this down to about 2/3 of a stick and it’s just fine)8 oz. sour cream1 can of cream of chicken soup1 bag of shredded hash brown potatoes (usually 26 to 30 oz.)2 cups of shredded sharp cheddar cheesesalt and pepper to taste Melt butter in microwave along with onion to soften onion. I’d say one batch is enough for about 8-10 people. Like this: Like Loading... Filed under Side dishes
Print ~ Cooler Corn ~ ~ Cooler Corn ~ added by Kathy South Whats The Best Way to Cook Corn on the Cob for a Crowd? Cooler Corn! Am I the only person who hasn't heard of "cooler corn"! I recieved this from my Hubby's brother in Texas. Ingredients clean picnic cooler cleaned and shucked corn on the cob 2 or 3 kettles of boiling water margarine to taste salt to taste Directions 1. 2. 3. 4. * I recieved this from my Brother In law, Notsure where he or his wife had gotten it from, but I'm sure glad he shared! www.justapinch.com
Peanut Butter Nanaimo Bars Recipe I first began hearing about Nanaimo Bars a few years ago, when they started popping up on some food blogs and all over Pinterest. They were new to me, and I quickly learned that they are a Canadian dessert, made popular in the city of Nanaimo, British Columbia, by a local housewife who submitted the recipe for a cookbook back in the 1950′s. The original bars were made of a chocolate crumb base, topped with a vanilla custard filling and then a chocolate ganache. It probably comes as no surprise that I absolutely LOVED these bars. Now I can’t wait to make traditional Nanaimo bars! One year ago: Hamburger Buns and Mojito CupcakesTwo years ago: Sweet and Salty BrowniesThree years ago: Pea in a Pod Baby Shower Cookies Yield: 24 barsPrep Time: 1 hour 45 minutesCook Time: 15 minutesTotal Time: 2 hours A peanut butter version of the popular Nanaimo Bars.
Dark Chocolate Cupcakes with Peanut Butter Frosting I have a secret that I’m about to blab. It’s about me. And it’s a doozie. I don’t really like cake… Shhh… Can you believe it? These cupcakes are insanely rich and moist, and are made using the same type of method used for making brownies – melted chocolate is added to a whisked mixture of eggs and sugar, and then flour is stirred in. And the frosting. Note: To make the swirls of icing, I use a 1M icing tip. One year ago: Sweet and Sour ChickenTwo years ago: Fresh Strawberry Tart More chocolate & peanut butter deliciousness: Chocolate-Covered Peanut Butter Crisp SquaresMarshmallow Crunch Brownie BarsChocolate Peanut Butter TortePeanut Butter-Fudge CheesecakeNo-Bake Cookies
Marshmallow Crunch Brownie Bars I had originally planned on using the title “Marshmallow Chocolate & Peanut Butter Crunch Brownie Bars”. That seems mighty long, but is truly the best description of these bars, and they are absolutely phenomenal. Imagine this: rich, decadent brownies. Topped with ooey, gooey marshmallows. Topped again with chocolate-peanut butter-Rice Krispy deliciousness. It seems insane to think that there is any way that you can improve on these bars, but I do think there is one thing I will do differently next time: I plan on cutting the quantities for the brownie layer in half. You’ll want to hurry up and make these immediately. More brownies with a twist:Chipster-Topped BrowniesCookies and Cream Cheesecake BrowniesSamoas Brownies 1 year ago: Homemade Pierogies2 years ago: Outrageous Brownies
General Tso's Chicken Recipe It wasn’t until the last few years that I really have started to embrace Asian cuisine. I’ve had a lot of firsts, including sushi, and the different flavors and dishes have definitely grown on me. Most college kids rely on Chinese take out to get them through cram sessions and heartache, but I was always more of a pizza girl. I leaned on Domino’s. I was most worried about the chicken breading having that characteristic thick, crunchy coating that is so typical of General Tso’s. One year ago: Best Ever Potato Salad Three years ago: Chocolate Peanut Butter Torte Four years ago: Homemade Marshmallows
Loaded Baked Potato Dip My Chief Culinary Consultant and I have been on a pretty substantial baked potato kick over the last few months. Up until recently the only way I ever made a baked potato was in the microwave. Sometimes you just can’t argue with quick and easy, right? While it takes a little bit of patience to wait for a baked potato in the oven, this dip definitely satisfies my quick and easy soft spot for microwave baked potatoes. One year ago: Seven Layer DipTwo years ago: How to Stock and Organize Your Freezer Yield: About 4 cupsPrep Time: 10 minutesTotal Time: 10 minutes Ingredients:16 ounces sour cream 16 slices (12-ounce package) bacon, cooked and crumbled 8 ounces sharp cheddar cheese, shredded (about 2 cups) 1/3 cup thinly sliced scallions or chivesDirections:Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together.
Chocolate Chip Cookie Dough Brownies Brownies are sort of like cheesecake, aren’t they? There’s nothing better than the perfect dense, fudgy brownie, just like not much can beat a classic piece of creamy cheesecake. Yet with both of these desserts we’re always fiddling around with different versions, swirling things in and layering things on the top and the bottom (incidentally, peanut butter goes well with both!). It’s an endless merry go round of dessert experimentation, where there really can never be a bad result. Feel free to check out all of my brownie recipes and cheesecake recipes to see how many times I have spun around this little kitchen carousel. When I first saw these over on RecipeGirl I stopped in my tracks. You know how milk and cookies go well together? Back to the merry-go-round to do more kitchen experiments! One year ago: Homemade Pop-TartsTwo years ago: Chunky Pecan Pie BarsThree years ago: Pasta Fagioli
Salted Caramel Chocolate Chip Cookie Bars I have become completely overpowered by the force that is salted caramel. I simply can’t get enough of it, no matter how it’s presented to me. Ice cream? Pass me a spoon. Popcorn, Pretzel & Peanut Bars? In this particular instance, I adapted my all-time favorite chocolate chip cookie recipe and added a layer of salted caramel sauce in the middle, and then sprinkled the top with more sea salt, just for good measure. These beauties are chewy, gooey, sweet, salty, and chocolate chip-y. One year ago: White Chocolate-Coconut BrowniesTwo years ago: Oven-Fried Onion Rings with Dipping SauceFive years ago: Maple-Hazelnut Oatmeal
Pumpkin French Toast Muffins with Cinnamon Streusel Topping Last year I saw somewhere online this genius idea for french toast muffins and I’ve been wanting to make them ever since (that lovely never ending list of things I want to make but don’t have enough time in my day). A few months ago I noticed Two Peas and Their Pod made a version with a Streusel topping which inspired me to create this Fall inspired version with a delicious crumbly topping (I highly recommend their blog by the way if you don’t already follow. I love it! There’s was one of the first food blogs I ever started to follow. This season, you seriously don’t want to miss out on these muffins. These mouthwatering muffins will likely have you coming back for another…and maybe even another after that other :). I know, I posted way too many photos. I love syrup bubbles… Pumpkin French Toast Muffins with Cinnamon Streusel Topping Ingredients Streusel topping Directions
Creamy Chicken Fajita Pasta So many of your kids are already out of school for the summer and if you are like me, making dinner is not the high point of the day. In fact I’m lucky if I make dinner in the summer. Oops. I developed a quick and simple chicken pasta full of colors and flavor that the whole family will love. 30 minutes is what it takes to get this meal to the table. Enjoy friends. First things first, pick out your favorite small pasta. Add it to a big pot of boiling water and cook until al dente. Heat your milk in a nice big dutch oven or pot. Add your Ranch seasoning to the milk along with 8 ounces of softened cream cheese that you beat until whipped. Like so. Add your lovely cooked pasta back to the pot. Add your cooked shredded chicken. Saute about 2 cups of chopped fajita vegetables. Once those veggies are softened, add them right back to the pot and give a good stir. Yes please! Ingredients Directions Cook pasta according to package directions. Makes 6-8 Servings Other recipes you may enjoy...
PAN SAUCE--FOR PRIME RIB, TRI-TIP OR ANY ROAST BEEF Recipe Place the pan with the drippings in it on the burner over medium heat. There should be some juices and brown bits in the bottom of the pan. If there isn't any drippings, add 2 or 3 pats of butter to the pan and it will still pick up the flavor from the roasted meat. Add the garlic, stir for a minute, then add the broth and the wine, bring to a boil, stir again, scraping up any brown bits from the bottom of the pan. Let it reduce slightly. Using a whisk, blend in the mustard, thyme,and add salt and pepper to taste. Place the sliced meat on the platter or dinner plate, and ladle the sauce over it to serve, or furnish a small dish of sauce at each plate. If you prepare roast beef and some guests like their beef well done, here is how to give them what they like: Just lower their slice of prime rib into the pan sauce for about 15 seconds per side just until the red is gone, and remove to the dinner plate and and serve. Update: Gotta share!
How To Make Perfect M and M Cookies I’ve been teasing you with my Perfect M and M cookies for over a week now on Instagram. I had to re-test them to make sure they were just perfect for you! …..well they are, so I’m hoping it’ll be worth the wait. So, what defines a perfect cookie to you? It’s quite different for everyone I imagine. For me, the cookie has to be soft but crispy around the edges with just the right texture. Wanna know the secret to creating the lovely texture and shape to these cookies?!! Here’s the secret. Let’s take a look at my recipe! Butter and sugars please! Egg and vanilla. Flour, salt and baking soda please Magical ingredient, the vanilla pudding mix. Give a nice stir and get ready to add the fun stuff. Oh yah! For the love of chocolate chips. Be still my mini M and M heart. Yes please! My kind of dough. Do not press the cookie dough before baking. This is how they’ll come out. How To Make Perfect M and M Cookies Ingredients Directions Makes 2 dozen cookies This post contains affiliate links.
Simply Potatoes: Classic Potato Salad Recipe This recipe from simplypotatoes.com is being sent to you by Classic Potato Salad No matter how busy summer gets, you still have time for this cookout classic. Potato salad recipes are easy when you start with Simply Potatoes®. Ingredients ------------------------------ - 2 packages Simply Potatoes® Diced Potatoes with Onion - 1/2 cup water - 2 cups mayonnaise or salad dressing - 1/4 cup yellow mustard - 2 tablespoons white vinegar - 1 teaspoon salt - 1/2 teaspoon ground black pepper - 2 cups chopped celery - 1 medium red or green bell pepper, chopped (optional) - 6 hard boiled eggs*, peeled, chopped Cooking Instructions ------------------------------ 1. In 2 1/2 quart microwave-safe casserole dish** combine Simply Potatoes and water.*** Cover; microwave on HIGH 10 to 12 minutes or until Simply Potatoes are tender. To view hundreds of great recipes online, visit Find out how to WIN A YEAR of FREE SIMPLY POTATOES!