Creamy Hash browns (Funeral Potatoes)
• 1 2-pound package frozen cubed hash brown potatoes
• 8 ounces shredded or cubed Velveeta
• 16 ounces sour cream
• 1 can cream of celtery soup
• 1 can cream of chicken soup
• 1 pound bacon, cooked, crumbled
• 1 large onion, chopped
• 1/4 cup butter or margarine, melted
• 1/4 teaspoon pepper
Directions:
1. Place hash browns in an ungreased crockpot.
2. Combine the remaining ingredients in a bowl, then pour over potatoes and mix well.
Cover; cook on low 4-5 hours or until potatoes are tender and heated through.
Thursday, February 23, 2012
Broccoli and Bacon Ranch Pasta
Broccoli and Bacon Ranch Pasta*
1/2 pound small pasta (we used campanelle)
2 cups broccoli florets
6 slices bacon, cooked crisp and sliced
1/2 cup red onion, sliced
1 cup Greek Yogurt
1 tablespoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried dill weed
3/4 teaspoon salt
1/4 teaspoon ground black pepper
Cook the pasta according to package instructions. While the pasta is cooking, place the broccoli in a metal colander and steam over the boiling pasta, 4-5 minutes or until al dente.
Meanwhile, cook the bacon and set aside.
In a large bowl, combine the red onion, bacon and broccoli. Drain the pasta and add to the bowl.
In a medium bowl, combine the yogurt, parsley, onion powder, garlic powder, dill, salt and pepper. Stir well and pour over the pasta.
Toss well and serve immediately.
If making ahead, add a few teaspoons of olive oil to the pasta before serving, as pasta tends to absorb the yogurt sauce.
1/2 pound small pasta (we used campanelle)
2 cups broccoli florets
6 slices bacon, cooked crisp and sliced
1/2 cup red onion, sliced
1 cup Greek Yogurt
1 tablespoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried dill weed
3/4 teaspoon salt
1/4 teaspoon ground black pepper
Cook the pasta according to package instructions. While the pasta is cooking, place the broccoli in a metal colander and steam over the boiling pasta, 4-5 minutes or until al dente.
Meanwhile, cook the bacon and set aside.
In a large bowl, combine the red onion, bacon and broccoli. Drain the pasta and add to the bowl.
In a medium bowl, combine the yogurt, parsley, onion powder, garlic powder, dill, salt and pepper. Stir well and pour over the pasta.
Toss well and serve immediately.
If making ahead, add a few teaspoons of olive oil to the pasta before serving, as pasta tends to absorb the yogurt sauce.
Wednesday, February 22, 2012
Maple Chicken and Sweet Potatoes Crock Pot
4 Servings with a 5-7qt pot. ~ 3-4 hours on high or 7-8 hours on low
8 boneless skinless chicken thighs
Salt and pepper to taste
1 teaspoon of dried sage
1 Tablespoon of minced garlic
1 Tablespoon of brown sugar
4 Tablespoons maple syrup
3 medium sweet potatoes, peeled and cubed
1 can of chicken broth
1 cup baby carrots
1 small yellow onion, sliced
Maple Chicken and Sweet Potatoes
Season the chicken on all sides with salt and pepper.
Place the chicken the base of the crock pot.
Evenly sprinkle the Sage and Garlic.
Evenly drizzle the maple syrup over all of the chicken.
Place the cubed sweet potatoes, baby carrots in the pot.
Evenly sprinkle the brown sugar over the carrots.
Place the chopped yellow onion over the top.
Sprinkle a little more salt and pepper over it all.
Pour the Chicken broth into the pot.
Cover and Cook for 7-8 hours on low.
You can substitute 4 chicken breasts for thighs if wanted/needed. This is done when the veggies are tender.
Rating: 4.5/5 (4 votes cast)
Salt and pepper to taste
1 teaspoon of dried sage
1 Tablespoon of minced garlic
1 Tablespoon of brown sugar
4 Tablespoons maple syrup
3 medium sweet potatoes, peeled and cubed
1 can of chicken broth
1 cup baby carrots
1 small yellow onion, sliced
Maple Chicken and Sweet Potatoes
Place the chicken the base of the crock pot.
Evenly sprinkle the Sage and Garlic.
Evenly drizzle the maple syrup over all of the chicken.
Place the cubed sweet potatoes, baby carrots in the pot.
Evenly sprinkle the brown sugar over the carrots.
Place the chopped yellow onion over the top.
Sprinkle a little more salt and pepper over it all.
Pour the Chicken broth into the pot.
Cover and Cook for 7-8 hours on low.
You can substitute 4 chicken breasts for thighs if wanted/needed. This is done when the veggies are tender.
Rating: 4.5/5 (4 votes cast)
Crock Pot Chicken Thighs
4-6 Servings with a 6QT pot. ~ 6-8 hrs on low
1 Large Onion cut into thick wedges
1lb of potatoes cut into thick wedges
1pkg baby carrots
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon rosemary
1/2 teaspoon sage
1 teaspoon salt
1 teaspoon pepper
2 teaspoons paprika
6 bone in chicken thighs
Crock pot chicken thighs
lightly grease 6qt crock pot, place onion on the bottom.
Place the carrots and potatoes.
Combine broth, next 3 ingredients.
Pour broth mixture over the vegetables.
Combine salt, pepper, paprika.
Rub evenly over chicken thighs.
Arrange chicken on top of vegetables.
Cook on low 6-8 hrs or until vegetables are tender.
1lb of potatoes cut into thick wedges
1pkg baby carrots
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon rosemary
1/2 teaspoon sage
1 teaspoon salt
1 teaspoon pepper
2 teaspoons paprika
6 bone in chicken thighs
Crock pot chicken thighs
Place the carrots and potatoes.
Combine broth, next 3 ingredients.
Pour broth mixture over the vegetables.
Combine salt, pepper, paprika.
Rub evenly over chicken thighs.
Arrange chicken on top of vegetables.
Cook on low 6-8 hrs or until vegetables are tender.
Brisket with Bacon and Onions Crock Pot
1 large onion or 2 small/medium onion
2 cans 10.5 oz beef consume
1 packet onion soup
Brisket with Bacon and Onions
Put bacon in bottom of crock pot
Brown brisket on all sides and transfer to the crock pot
Slice and add onions for 5 minutes and then transfer to the crock pot
Add the 2 cans of beef consume and the 1 packet of onion soup
Cover and Cook on low for 6 hours. Cheers!
– The Guys
Rating: 0.0/5 (0 votes cast)
Tuesday, February 21, 2012
Hidden Valley Green Chili Enchiladas By Food Network
Ingredients
2 cups shredded rotisserie chicken
11/2 cups shredded Mexican or Cheddar cheese, divided
1/2 cup Hidden Valley® Original Ranch® Dressing
1/4 cup sour cream
2 tablespoons diced green chiles, rinsed and drained
1 can (19 ounce) enchilada sauce
4 10-inch flour tortillas, warmed
Preheat the oven to 350 degrees F.
In a medium bowl, combine the chicken, 3/4 cup of the cheese, dressing, sour cream and green chiles and stir until well blended. Divide the mixture evenly between the tortillas, and roll the tortillas.
Place the tortillas, seam side down in an oiled 9-inch baking dish. Spoon the enchilada sauce around the tortillas and top with the remaining cheese.
Bake for 20 minutes or until the cheese is melted and is bubbly.
11/2 cups shredded Mexican or Cheddar cheese, divided
1/2 cup Hidden Valley® Original Ranch® Dressing
1/4 cup sour cream
2 tablespoons diced green chiles, rinsed and drained
1 can (19 ounce) enchilada sauce
4 10-inch flour tortillas, warmed
Preheat the oven to 350 degrees F.
In a medium bowl, combine the chicken, 3/4 cup of the cheese, dressing, sour cream and green chiles and stir until well blended. Divide the mixture evenly between the tortillas, and roll the tortillas.
Place the tortillas, seam side down in an oiled 9-inch baking dish. Spoon the enchilada sauce around the tortillas and top with the remaining cheese.
Bake for 20 minutes or until the cheese is melted and is bubbly.
Parmesan Potatoes in the Pot
6-8 Servings with a 4-6qt pot. ~ 4-5 hours high or 6-7 hours low
2 pounds red or golden potatoes, cut into 1/2 inch wedges
1 small yellow onion, finely chopped
1.5 - 2 teaspoons dried oregano
Sea salt
Pepper
Olive oil
2-3 Tablespoons butter, cut into 1/8- inch pieces
1 cup grated Parmesan cheese
Parmesan Potatoes in the Pot
You can really use any type of potato that floats your boat, just cut them down to size. About 2×4 inch size or so wedges.
Place a layer of potatoes in the crock pot.
Lightly drizzle a little Olive Oil over the potatoes.
Lightly sprinkle the minced onion, salt, pepper, and oregano over the layer.
Repeat until you are done with the potatoes.
Evenly place little pats of the butter on top of it all.
Cover and Cook.
Sprinkle with fresh Parmesan cheese just before serving.
Alternate ending: Include a Sprinkle of a Tablespoon of garlic on each layer of potatoes before cooking. You could also give it a light dusting of crushed cayenne pepper just before serving. Cheers!
Rating: 4.0/5 (3 votes cast)
1 small yellow onion, finely chopped
1.5 - 2 teaspoons dried oregano
Sea salt
Pepper
Olive oil
2-3 Tablespoons butter, cut into 1/8- inch pieces
1 cup grated Parmesan cheese
You can really use any type of potato that floats your boat, just cut them down to size. About 2×4 inch size or so wedges.
Lightly drizzle a little Olive Oil over the potatoes.
Lightly sprinkle the minced onion, salt, pepper, and oregano over the layer.
Repeat until you are done with the potatoes.
Evenly place little pats of the butter on top of it all.
Cover and Cook.
Alternate ending: Include a Sprinkle of a Tablespoon of garlic on each layer of potatoes before cooking. You could also give it a light dusting of crushed cayenne pepper just before serving. Cheers!
Rating: 4.0/5 (3 votes cast)
Subscribe to:
Posts (Atom)