Twice Baked Potato Casserole

It is really difficult to get a picture of this dish that does it justice. You will just have to trust me when I say it is delicious! I will say that this dish takes a little bit of planning because it does require you to use baked potatoes. 

Ingredients:

6 Large Russet Potatoes, baked

Salt and Pepper

6 slices Bacon, cooked and crumbled

8oz Sour Cream

8oz Mozzarella Cheese, shredded
8oz Cheddar Cheese, shredded

4 Green Onions, sliced

Directions:

Cut skin off of baked potatoes and cut into 1-inch cubes. Place half in a greased 9x13x2-inch baking dish.

Sprinkle with salt and pepper and half of the bacon.

Top with half of the sour cream and cheeses. Repeat layers.

Bake, uncovered, at 350 degrees for 20-25 minutes or until cheeses are melted and bubbly.

Sprinkle with green onions.

ENJOY!!

Cracker Barrel Hashbrown Casserole

I must say that this is a really good hashbrown casserole, but I do not think that it tastes like Cracker Barrel's.  I decided to go ahead and share it because it is still a delicious casserole!

Ingredients: 
1 2 lb. pkg. frozen Hash Browns
8 oz. Sour cream
1 can cream of chicken soup
1 stick butter
1/2 cup Chopped onion
2 cup grated Cheddar Cheese

Directions: 
Place potatoes in a greased 9×13 inch pan.

Season with salt and pepper.

Melt butter in the microwave.

In a bowl add minced onions, sour cream, and cream of chicken soup, and melted butter.

Mix these items together.

Pour soup mixture over potatoes; sprinkle with Cheddar Cheese.

Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.

ENJOY!!

Caesar Pasta Salad

This is a wonderful, yummy salad! It is not your typical side salad.  I served this the other night with steak and it was a hit!! We loved it!

Ingredients:

1 lb pasta, any shape cooked
1 envelope Good Seasons Italian dressing, dry
2 cups  cherry tomatoes, halved
Romaine lettuce, washed, chopped
croutons
2 cups grated Parmesan cheese
1/2 to 3/4 (32 oz) bottle Caesar Dressing, refrigerated before using if possible

Directions:

Make ahead- if possible, the night before serving:

Place cooked pasta in a bowl. 

Sprinkle with dry dressing and about 1/2 cup of the dressing. Refrigerate overnight.

The next day, before serving:
Place the prepared pasta, cherry tomatoes, lettuce, croutons and Parmesan cheese in a large bowl. 

Toss with about 1/2 of the bottle of dressing. 

Let sit for a few minutes, add additional dressing to taste just before serving.

ENJOY!!

Ranch Macaroni Salad

This might possibly be one of the best pasta salads I have ever had. I will definitely make this on a regular basis. 

Ingredients:

1 (14 ounce) Kraft Deluxe Macaroni and Cheese Dinner
1/2 cup mayonnaise
1/2 cup sour cream
1 (1 ounce) package of ranch dressing mix
1 1/2 cup halved cherry tomatoes
1/2 cup chopped onion

Directions:

Prepare macaroni and cheese according to package directions

In a large bowl, combine mayonnaise, sour cream and ranch dressing mix.  Stirring well to combine.

Stir prepared macaroni and cheese into ranch mixture. 

Stir in tomatoes and onions. 

Cover and refrigerate for 2 hours or until chilled.

ENJOY!!

Corn Fritters

I LOVE Corn Fritters and these are a perfect addition to a meal or to eat alone!

Ingredients:

1 cup flour

2 eggs
1 tsp. baking Powder

½ cup milk
1 tsp. salt

1 tsp. oil
1 can whole corn, drained

Directions:

Blend dry ingredients.

Mix eggs, milk, and oil.

Add moist ingredients to dry ingredients and beat until smooth

Add corn.

Turn stove on medium and heat more oil in pot.

Drop batter by spoonfuls into oil until golden brown.  

ENJOY!!



Crockpot Mac and Cheese

This is my favorite recipe for macaroni and cheese! I have made this several times and I think it just gets better and better! Also this is a great way to make macaroni and cheese to take to a potluck or for Thanksgiving dinner! A must try!

Ingredients:

2 cups uncooked elbow macaroni

4 TBSP butter

2 1/2 cups grated sharp cheddar cheese

3 eggs (I omitted the eggs)

1/2 cup sour cream

1 (10 3/4 ounce) can condensed cheddar cheese soup

1/2 tsp salt

1 cup whole milk

1/2 tsp dry mustard

1/2 tsp black pepper

Directions:

Boil the macaroni in water for six minutes. Drain.

In a medium saucepan, mix butter and cheese. Stir until the cheese melts.

In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper.

Add the drained macaroni and stir again.

Cook on low for 2 1/2 hours, stirring occasionally.

ENJOY!!

Crock pot Mashed Potatoes

These were some of the best mashed potatoes that I have had.  They were so smooth and creamy and full of flavor! I will be making potatoes in the crock pot more often!

Ingredients

5 pounds potatoes, cut into chunks

1 TBSP minced garlic, or to taste

3 cubes chicken bouillon

1 (8 ounce) container sour cream

1 (8 ounce) package cream cheese, softened

1/2 cup butter

salt and pepper to taste

Directions

In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm.

Drain, reserving water.

In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.               

Transfer the potato mixture to a crock pot, cover, and cook on Low for 2 to 3 hours.

Just before serving, stir in butter and season with salt and pepper to taste

ENJOY!!

Fried Pickles

We LOVE fried pickles! I have made these several times before and they are always wonderful!!! These are something you can make to go with your meal such as hamburgers or eat them alone as a snack!!

Ingredients:

Vegetable oil, for frying

1 cup all-purpose flour

Salt and groundblack pepper

4 large eggs, beaten

1 cup cornmeal

1 (16-ounce) jar of sliced dill pickles

Directions:

In a heavy-bottomed pot, heat 2-inches of oil to 350 degrees F.


Put the flour and a dash of salt and pepper in a small bowl, the beaten eggs in another bowl, and the cornmeal with a dash of salt and pepper in a third bowl.

Dredge the pickles in the flour, then the egg, and then the cornmeal.

In batches, carefully lower the pickles into the oil and fry for 3 minutes.

Using a slotted spoon remove from the oil to paper towels to drain.

ENJOY!!

Twice Baked Potatoes

DELICIOUS!! I think that I could eat these EVERYDAY!! These turned out soooo good!! I will be making these ALOT more often!!

Ingredients

4-6 large russet potatoes, about a pound each
Olive oil
1/2 cup sour cream
2 TBSP milk (you may use more or less, use your own judgement depending on texture of potatoes)
2 TBSP butter, softened
Grated cheddar cheese
real bacon bits
Parsley

Directions

Preheat the oven to 400 degrees.

Scrub the potatoes clean under running water. Poke each potato in several places with a fork.

Rub the potatoes all over with a little olive oil. Place directly on the middle or top rack of the oven.

Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.

Allow the potatoes to cool to touch. Slice the top third lengthwise off the potato.

Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin.

Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl. Mash with a potato masher.

If you want a creamy texture, beat with an electric beater until desired consistency but do not over-beat potatoes, they can turn glue-y.

Mix in the some shredded cheese and bacon with the potatoes. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle the potatoes with cheddar cheese, parsley and bacon.

Heat oven to 350°F. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through.

ENJOY!!



Home Baked Macaroni and Cheese

Super easy and yummy side dish! A way to spice up your mac and cheese!

Ingredients: 

1 pkg (14 oz.) Kraft Deluxe Macaroni & Cheese Dinner

1 cup   Shredded Cheddar Cheese, divided

1/2 cup Sour Cream

1/4 tsp ground red pepper (cayenne)

6 RITZ Crackers, crushed (about 1/4 cup)

1 TBSP  butter or margarine, melted

Directions:

Heat oven to 375°F.

Prepare Dinner as directed on package.

Stir in 1/2 cup shredded cheese, sour cream and pepper; spoon into greased 1-1/2-qt. casserole. Top with remaining shredded cheese.

Mix cracker crumbs and butter; sprinkle over ingredients in casserole.

Bake 20 min. or until heated through.

ENJOY!!

Hashbrown Casserole

I regret that I did not get a picture of this dish.  I took it to my dad's on Christmas Eve for lunch and we were so busy getting things ready to go that I completely forgot to get a picture of it but I really wanted to share my recipe anyway

Ingredients

1 (2 pound) package frozen shredded hash brown potatoes, thawed

1/2 cup butter, softened

1 tsp salt

1/2 tsp ground black pepper

1/2 cup chopped onion

1 can condensed cream of chicken soup

1 can of cheddar cheese soup

1/2 cup sour cream

2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F 

Spray one 9x13 inch pan with non-stick cooking spray.

In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese.

Gently mix and pour into prepared pan or dish.

Bake uncovered for 35 minutes-45 minutes or until bubbly and cheese is melted and edges are a golden brown.


ENJOY!!

Cheesy Mashed Potatoes

These potatoes are delicious and you have to try them out. My family loves these potatoes!

Ingredients

8 medium potatoes
2 cups shredded cheddar cheese
1/4 cup butter or margarine
1 8-ounce carton dairy sour cream
1 TBSP chopped green onion
1/2 tsp salt
1/4 tsp pepper
Paprika


Directions
Cover peeled and diced potatoes with water sprinkle with salt. Bring to boiling; reduce heat.
Cover and simmer for 30 to 35 minutes or until almost tender. Drain; cool slightly.

Combine potatoes, cheese, and margarine or butter in a large mixing bowl; stir until margarine is melted.

Stir in sour cream, green onion, the 1/2 teaspoon salt, and pepper.

Transfer to a greased 2-quart casserole dish.

Bake, uncovered, at 325 degrees for 45 to 50 minutes or until heated through.

Before serving, sprinkle with paprika.

ENJOY!!

Cheesy Creamed Corn

We LOVED this side dish! When I first seen this recipe, I was not for sure how the words cheese and corn went together, but it was great! One you should try!

Ingredients
2 slices bacon, cut up ( I just used real bacon bits)
2 cans of cream style corn
3 TBSP water
2 TBSP finely chopped onion
Dash of pepper
1/2 of a 3-ounce package cream cheese, cubed
1 tablespoon milk (optional)

Directions
Add corn, water, onion, and pepper to the saucepan. Bring just to boiling. Reduce heat. Cover and simmer for 5 to 7 minutes. 

Add the cream cheese to the undrained corn mixture in the saucepan.

Stir over low heat until melted.

If necessary, stir in the milk to make corn mixture of desired consistency. Sprinkle with bacon.

Garlic Parmesan Mashed Potatoes

Mashed potatoes with garlic, butter, and Parmesan cheese.  YUM!

Ingredients:


4-5 medium potatoes peeled and coarsely chopped
1 tsp salt
4 TBSP butter
1/4 cup sour cream
1 tsp garlic

1/4 cup Parmesan cheese, grated

2 TBSP (or more) whole milk

Salt and pepper

Directions:

In a medium saucepan, cook the potatoes in salted water until tender. Drain the potatoes and return them to the saucepan.

Add the butter, sour cream, Parmesan cheese and garlic. Beat with mixer until smooth. Add milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Stir. Taste and add salt and pepper, if needed. Sprinkle with parsley.

ENJOY!!