My husband, Russ, makes this recipe on occassion for us. He sort of made it his own from my mother's recipe for potato casserole.
Don't eat this too often unless you want a substantial weight gain!
Ingredients:
2 packages of southwestern style shredded potatoes (shredded potatoes with peppers added)
8 oz sour cream
1 stick of butter (melted)
1 can cream of chicken
1 medium onion, diced
2 cups shredded cheddar cheese
1 cup shredded cheddar cheese
Any corn flake style cereal
Directions:
Preheat oven to 350. Grease a 13x9 pan with butter.
In a large bowl, mix sour cream, onion, cream of chicken, and 2 cups cheddar. Empty both packages of potatoes in and pour over melted butter. Mix together (a process best accomplished with clean hands and someone willing to turn on the spigot for you when you're done). Spread the mix evenly into the pan, cover with the second batch of cheese. Grab a handful of the corn flakes and crumble them over the dish, covering sparsel.
Bake 1 1/2 to 2 hours. The edges should be browned.
Sunday, November 25, 2012
Sunday, November 18, 2012
Taco Biscuits
Now, I love tacos. But one thing I hate is how it seems like I can't eat them without shattering the shell and getting taco fixin's all over the place. So....taco biscuits.
Great for food to go or parties since the cheese holds the toppings on.
Also I like biscuits.
Ingredients:
1 can of refrigerated biscuits (doesn't really matter what type as long as you like them)
1 lb ground beef
1 package taco seasoning and whatever it calls for to mix with (usually 3/4 c water)
1 cup cheddar cheese
Taco fixin's
Directions:
Preheat your oven to the temperature indicated on the biscuit package. Brown ground beef and fix with taco seasoning.
Open up your biscuits, divide them out, and flatten each one into a wide circle. Squish them into the bottom and sides of a non-stick muffin tin (no need to grease), spreading as far up the sides as you can. The dough will rise as it bakes.
Bake for 5 minutes, then pull out and squish in the middle of the dough (it will have started to puff up. Fill the centers with taco filling and any other fixin's you want to bake (usually jalapenos, tomatoes, and other things that cook well) and top with cheese. Bake an additional 10 minutes.
Run a knife around the edge of the biscuits to loosen and turn out onto your serving dish. Top with anything else you'd like!
Great for food to go or parties since the cheese holds the toppings on.
Also I like biscuits.
Ingredients:
1 can of refrigerated biscuits (doesn't really matter what type as long as you like them)
1 lb ground beef
1 package taco seasoning and whatever it calls for to mix with (usually 3/4 c water)
1 cup cheddar cheese
Taco fixin's
Directions:
Preheat your oven to the temperature indicated on the biscuit package. Brown ground beef and fix with taco seasoning.
Open up your biscuits, divide them out, and flatten each one into a wide circle. Squish them into the bottom and sides of a non-stick muffin tin (no need to grease), spreading as far up the sides as you can. The dough will rise as it bakes.
Bake for 5 minutes, then pull out and squish in the middle of the dough (it will have started to puff up. Fill the centers with taco filling and any other fixin's you want to bake (usually jalapenos, tomatoes, and other things that cook well) and top with cheese. Bake an additional 10 minutes.
Run a knife around the edge of the biscuits to loosen and turn out onto your serving dish. Top with anything else you'd like!
Whoa now...
Apparently some of my recipe goers are more morning people than I am: huge spike in views today and I just got up! Your anticipation is flattering, really!
Sunday, November 11, 2012
Comforting Rice Pudding
Known in the cookbook I picked up the original from as Skansk Grot (yum...), this stuff is the perfect tasty breakfast food for the holidays since it makes a massive batch. It's good hot, cold, and reheated.
Ingredients:
1 large apple (I like golden grimes or delicious, but pick what you like best) diced
1 tbsp butter
1 cup white rice (do not use brown DO NOT USE BROWN!!!!!)
1 cup water
3 inch cinnamon stick OR 2 tsp ground cinnamon
4 cups milk
3 tbsp brown sugar
1/3 cup raisins (I like gold because they're prettier)
1 tsp vanilla
Directions:
Rub butter all over the bottom and sides of a LARGE saucepan (I use a spaghetti pot). Let any leftovers melt onto the bottom. Add rice, water, and cinnamon to the pan and heat over medium.
When the mixture boils, drop to a simmer and cover for 10-15 minutes or until the water has been absorbed.
Pour milk into saucepan, turn up the heat and stir until it begins to simmer. Turn back down to low and add everything else except the vanilla. Stir gently.
Cover the pan and simmer for about 45 minutes, stirring occasionally. Remove from heat and add vanilla.
Ingredients:
1 large apple (I like golden grimes or delicious, but pick what you like best) diced
1 tbsp butter
1 cup white rice (do not use brown DO NOT USE BROWN!!!!!)
1 cup water
3 inch cinnamon stick OR 2 tsp ground cinnamon
4 cups milk
3 tbsp brown sugar
1/3 cup raisins (I like gold because they're prettier)
1 tsp vanilla
Directions:
Rub butter all over the bottom and sides of a LARGE saucepan (I use a spaghetti pot). Let any leftovers melt onto the bottom. Add rice, water, and cinnamon to the pan and heat over medium.
When the mixture boils, drop to a simmer and cover for 10-15 minutes or until the water has been absorbed.
Pour milk into saucepan, turn up the heat and stir until it begins to simmer. Turn back down to low and add everything else except the vanilla. Stir gently.
Cover the pan and simmer for about 45 minutes, stirring occasionally. Remove from heat and add vanilla.
Sunday, November 4, 2012
Creamy Coleslaw
I absolutely love a really good creamy coleslaw. However, I've found a tendency in recipes to make it entirely too sweet. So I found one and I tweaked until I got it right where I liked it.
Ingredients:
1 small head of cabbage, shredded
2 carrots, shredded
1 c mayo
1/4 cup sour cream
4 tbsp vinegar (I usually use white vinegar, but it's all a matter of taste, really)
3 tbsp sugar
2 tsp celery seed
1 tsp pepper
1 pinch of salt
Directions:
Toss together carrots and cabbage in a large bowl.
In a small bowl, mix together everything else.
Pour sauce over carrots and cabbage and toss with forks or salad tossers (if you have them) until everything is thoroughly coated. Let sit for at least 1 hour. Chow down!
Ingredients:
1 small head of cabbage, shredded
2 carrots, shredded
1 c mayo
1/4 cup sour cream
4 tbsp vinegar (I usually use white vinegar, but it's all a matter of taste, really)
3 tbsp sugar
2 tsp celery seed
1 tsp pepper
1 pinch of salt
Directions:
Toss together carrots and cabbage in a large bowl.
In a small bowl, mix together everything else.
Pour sauce over carrots and cabbage and toss with forks or salad tossers (if you have them) until everything is thoroughly coated. Let sit for at least 1 hour. Chow down!
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