Italian New Potatoes
4 Tbsp. olive oil
24 small new red potatoes, unpeeled
2 envelopes zesty Italian dressing mix
Pour oil into a plastic bag. Add potatoes. Coat. Add dressing mix. Shake until coated. Pour potatoes into slow cooker. Cover. Cook on low for 8 hours or high for 4 hours.
August 28, 2011
Deviled Squash
Deviled Squash
1 medium onion, chopped
2 cloves garlic, minced
1/4 medium bell pepper
1 Tbsp. bacon drippings
1 lb. ground beef
2 cups squash, boiled, drained
1 can cream of mushroom soup
1/2 cup cracker crumbs
1 cup grated Cheddar cheese
Salt, pepper to taste
Sauté onions, garlic and bell pepper in bacon drippings. Brown ground beef. Add squash, onions, garlic and bell pepper. Stir in soup. Pour into a casserole dish; sprinkle with grated cheese and cover with cracker crumbs. Bake at 350 degrees for 30 minutes.
1 medium onion, chopped
2 cloves garlic, minced
1/4 medium bell pepper
1 Tbsp. bacon drippings
1 lb. ground beef
2 cups squash, boiled, drained
1 can cream of mushroom soup
1/2 cup cracker crumbs
1 cup grated Cheddar cheese
Salt, pepper to taste
Sauté onions, garlic and bell pepper in bacon drippings. Brown ground beef. Add squash, onions, garlic and bell pepper. Stir in soup. Pour into a casserole dish; sprinkle with grated cheese and cover with cracker crumbs. Bake at 350 degrees for 30 minutes.
August 22, 2011
Cheesy Potato Salad
Cheesy Potato Salad
2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.
2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.
August 13, 2011
Yammy Banana Casserole
Yammy Banana Casserole
4 medium sweet potatoes
6 tbsp. margarine
1/2 cup pecans, chopped
1 cup brown sugar
4 bananas, mashed
orange juice
corn flakes, finely crushed
Cook sweet potatoes until soft. Drain and mash. Beat four tablespoons margarine, nuts, and 3/4 cup brown sugar. If mixture looks dry, add orange juice until soft. Place half the mixture in a casserole dish. Cover with mashed bananas. Add remaining potato mixture. Sprinkle with corn flake crumbs and remaining brown sugar. Bake at 350F for 20 minutes.
4 medium sweet potatoes
6 tbsp. margarine
1/2 cup pecans, chopped
1 cup brown sugar
4 bananas, mashed
orange juice
corn flakes, finely crushed
Cook sweet potatoes until soft. Drain and mash. Beat four tablespoons margarine, nuts, and 3/4 cup brown sugar. If mixture looks dry, add orange juice until soft. Place half the mixture in a casserole dish. Cover with mashed bananas. Add remaining potato mixture. Sprinkle with corn flake crumbs and remaining brown sugar. Bake at 350F for 20 minutes.
Tomato Noodle Casserole
Tomato Noodle Casserole
1/2 bag wide egg noodles
1 can cream of shrimp soup
1 can of cream-style golden corn
3 medium tomatoes, cut into small pieces
1/2 cup mozzarella cheese, shredded
Preheat oven to 350F. Cook noodles according to directions on package; drain. Add shrimp soup, corn and tomatoes to noodles and mix. Put into 8 x 1O x 2 inch casserole dish. Top with cheese. Bake 20 minutes. Serve hot.
1/2 bag wide egg noodles
1 can cream of shrimp soup
1 can of cream-style golden corn
3 medium tomatoes, cut into small pieces
1/2 cup mozzarella cheese, shredded
Preheat oven to 350F. Cook noodles according to directions on package; drain. Add shrimp soup, corn and tomatoes to noodles and mix. Put into 8 x 1O x 2 inch casserole dish. Top with cheese. Bake 20 minutes. Serve hot.
August 2, 2011
Magic Kingdom German Potato Salad
Magic Kingdom German Potato Salad
5 lbs. Boiled Red Potatoes
1 cup Sliced White Onions
1 tsp Salt
2 tsp Sugar
1/2 cup canola oil
2 tsp Cracked Black Pepper
1 cup White Vinegar
1/3 cup Water
Boil Red Potatoes till fork tender. Quarter potatoes. Add rest of ingredients and mix together.
5 lbs. Boiled Red Potatoes
1 cup Sliced White Onions
1 tsp Salt
2 tsp Sugar
1/2 cup canola oil
2 tsp Cracked Black Pepper
1 cup White Vinegar
1/3 cup Water
Boil Red Potatoes till fork tender. Quarter potatoes. Add rest of ingredients and mix together.
Cheesy Bacon Potatoes
Cheesy Bacon Potatoes
2 cups of shredded potatoes
4 cups of cheese sauce
½ cup of whole milk
1/3 cup of bacon bits (reserve 2 Tablespoons)
1 teaspoon dill (fresh or dried)
1 cup of shredded cheddar cheese
½ cup of shredded mozzarella
Preheat oven to 350*. Combine all ingredients except for shredded cheeses and the reserved 2 tablespoons of the bacon bits. Mix until well incorporated. Take a casserole dish and spray with cooking spray. Spoon potato mixture into dish spread out evenly. Place in oven and bake for approx 35 minutes until potatoes are tender. Top with the shredded cheddar, mozzarella and remaining bacon bits. Place back into the oven and bake for approx. 10 - 15 minutes until cheeses are melted and caramelized. Take out of the oven and let rest for 10 minutes.
2 cups of shredded potatoes
4 cups of cheese sauce
½ cup of whole milk
1/3 cup of bacon bits (reserve 2 Tablespoons)
1 teaspoon dill (fresh or dried)
1 cup of shredded cheddar cheese
½ cup of shredded mozzarella
Preheat oven to 350*. Combine all ingredients except for shredded cheeses and the reserved 2 tablespoons of the bacon bits. Mix until well incorporated. Take a casserole dish and spray with cooking spray. Spoon potato mixture into dish spread out evenly. Place in oven and bake for approx 35 minutes until potatoes are tender. Top with the shredded cheddar, mozzarella and remaining bacon bits. Place back into the oven and bake for approx. 10 - 15 minutes until cheeses are melted and caramelized. Take out of the oven and let rest for 10 minutes.
Disney Chicken Corn Chowder
Disney Chicken Corn Chowder
2 Chicken Breasts, cooked and diced
1 pound Russet Potatoes, cooked and diced
2 cups Corn Kernels (frozen)
1/8 cup Onion, diced
1/8 cup Red Bell Peppers, diced
1 cup Chicken Stock
1 cup Heavy Cream
1 cup Milk
2 t. Sugar
2 t. Hot Sauce
1/8 cup Fresh Parsley, chopped
1 Chicken Bouillon Cube
Bring chicken stock to a boil. Add milk, heavy cream, chicken, potatoes, red peppers, onions, corn, and sugar, simmer for 40 minutes. Add parsley and hot sauce, simmer for five minutes. Serve hot.
2 Chicken Breasts, cooked and diced
1 pound Russet Potatoes, cooked and diced
2 cups Corn Kernels (frozen)
1/8 cup Onion, diced
1/8 cup Red Bell Peppers, diced
1 cup Chicken Stock
1 cup Heavy Cream
1 cup Milk
2 t. Sugar
2 t. Hot Sauce
1/8 cup Fresh Parsley, chopped
1 Chicken Bouillon Cube
Bring chicken stock to a boil. Add milk, heavy cream, chicken, potatoes, red peppers, onions, corn, and sugar, simmer for 40 minutes. Add parsley and hot sauce, simmer for five minutes. Serve hot.
July 31, 2011
Cowboy Skillet Dinner
Cowboy Skillet Dinner
1 pound lean ground beef
1 large onion, chopped
1/4 cup green bell pepper, chopped
1 – 16 ounce can tomatoes, ready cut, un drained
1 – 15 ounce can red kidney beans, un drained
1 cup rice, cooked
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 clove garlic, minced
4 ounces American cheese, shredded
1 cup corn chips, crushed
Brown the ground beef, onions, green bell pepper and garlic until meat is no longer pink inside. Drain well. Add to the skillet; tomatoes un drained, un drained kidney beans, rice, water, chile powder, salt, pepper and minced garlic. Bring mixture to a boil. Reduce heat, cover and simmer for allotted time or until rice is tender.
Top with the shredded cheese, cover until melted. Sprinkle top with crushed corn chips and serve with your favorite cowboy style warm bread.
1 pound lean ground beef
1 large onion, chopped
1/4 cup green bell pepper, chopped
1 – 16 ounce can tomatoes, ready cut, un drained
1 – 15 ounce can red kidney beans, un drained
1 cup rice, cooked
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 clove garlic, minced
4 ounces American cheese, shredded
1 cup corn chips, crushed
Brown the ground beef, onions, green bell pepper and garlic until meat is no longer pink inside. Drain well. Add to the skillet; tomatoes un drained, un drained kidney beans, rice, water, chile powder, salt, pepper and minced garlic. Bring mixture to a boil. Reduce heat, cover and simmer for allotted time or until rice is tender.
Top with the shredded cheese, cover until melted. Sprinkle top with crushed corn chips and serve with your favorite cowboy style warm bread.
July 27, 2011
Chicken Casserole
Chicken Casserole
1 Roll of Ritz Crackers
4 tbsp. butter or margarine
8 oz. tub of sour cream
8 oz. can of Cream of Chicken Soup
4-6 boneless skinless chicken breasts
2 cups shredded Cheddar Cheese
Preheat oven to 350°F.Boil chicken in a large pot until cooked all the way through.In a medium bowl, combine sour cream and cream of chicken soup. Mix together thoroughly. Put in the bottom of a small casserole dish. When chicken is done, cut into bite-size pieces. Place chicken on top of the sour cream and soup mixture. Then put shredded cheese on top. Next, crush the Ritz crackers on top and place butter pats on top of the casserole. Cover the dish. Bake in the oven for 25-30 minutes.
1 Roll of Ritz Crackers
4 tbsp. butter or margarine
8 oz. tub of sour cream
8 oz. can of Cream of Chicken Soup
4-6 boneless skinless chicken breasts
2 cups shredded Cheddar Cheese
Preheat oven to 350°F.Boil chicken in a large pot until cooked all the way through.In a medium bowl, combine sour cream and cream of chicken soup. Mix together thoroughly. Put in the bottom of a small casserole dish. When chicken is done, cut into bite-size pieces. Place chicken on top of the sour cream and soup mixture. Then put shredded cheese on top. Next, crush the Ritz crackers on top and place butter pats on top of the casserole. Cover the dish. Bake in the oven for 25-30 minutes.
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