I'll share my recipe, if you'll share yours, June 9, 2012

14 years ago

Easy Slow Cooker Cheesy Potatoes

Allrecipes.com

"These are always a hit at parties and potlucks! So quick, simple, and delicious!"

Original Recipe Yield 10 servings

Ingredients

1 (2 pound) package frozen Southern-style hash brown potatoes, thawed

4 cups shredded Cheddar cheese

2 (10.75 ounce) cans condensed cream of chicken soup

1 (8 ounce) container sour cream

1 cup chopped yellow onion (optional)

1 cup milk

1 pinch seasoned salt, or to taste

1 teaspoon minced garlic

1 cup crushed cheese-flavored crackers (such as Cheez-ItÃ¯Â¿Â½), divided

Directions

Mix hash brown potatoes, Cheddar cheese, cream of chicken soup, sour cream, onion, milk, seasoned salt, garlic, and 1/2 cup cheese-flavored crackers in a slow cooker.

Cook on Low, stirring occasionally until cooked through, about 2 hours. Stir and top with remaining 1/2 cup cheese-flavored crackers.

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Comments (4)

Jasdip
14 years ago
Sweet and Spicy Grilled Chicken (Taste of Home)
The reviews on this were all excellent.

2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons onion powder
1-1/2 teaspoons salt
1 teaspoon chili powder
6 boneless skinless chicken breast halves (6 ounces each)

Combine the first five ingredients; rub over chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170 degrees.

Yield: 6 servings.
glenda_al
14 years ago
Here's my mother's recipe and of course you have to put a dollop of mayo on top :o) Gonna skip the veggies and add the seafood with finely chopped onion or maybe grated.

Sharing my mom's aspic
4 cups V-8 juice
3 envelopes unflavored gelatin
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon grated onion
1 teaspoon salt
dash of Tabasco sauce
1 cup finely chopped celery
1 cup sliced stuffed green olives
8 romaine or leaf lettuce leaves
mayonnaise for garnish
In a large bowl combine cup of the V-8 juice and the gelatin and let soak to soften. In a saucepan, heat the remaining V-8 juice, add it to the gelatin and stir till the gelatin has dissolved. Add the Worcestershire, vinegar, lemon juice, onion, salt and Tabasco. Stir well. Place the bowl in the refrigerator and chill until the mixture is slightly thickened.
Add the celery and olives and stir until well blended. Transfer the mixture to a shallow baking dish or eight individual molds, cover with plastic wrap and chill until firm. Serve the aspic on lettuce leaves and top each portion with a dollop of mayonnaise.
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I'll share my recipe, if you'll share yours, June 23, 2012
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I'm going to be trying this one soon to see if I can get some natural anti-inflammatory benefit, as suggested by Alisande. Spicy Stir-Fried Cabbage 4 garlic cloves, minced 2 teaspoons minced ginger 1/2 teaspoon red pepper flakes 1 star anise, broken in half 2 teaspoons soy sauce (more to taste) 2 tablespoons Shao Hsing rice wine or dry sherry 2 tablespoons peanut or canola oil 1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds 1 medium carrot, cut into julienne Salt to taste 2 tablespoons minced chives, Chinese chives or cilantro 1. Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl. 2. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles. Yield: Serves four.
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This looks so good! We really like quinoa and it's in my to-try binder. Grilled Vegetable Quinoa Salad By The Canadian Living Test Kitchen 1 cup quinoa 1 sweet red pepper, quartered 1 sweet yellow pepper, quartered 1 zucchini, cut lengthwise in 1/2-inch thick strips 12 asparagus spears, trimmed 1/2 cup Light feta cheese, crumbled 1/4 cup toasted pumpkin seeds 3 tbsp chopped fresh cilantro Chipotle Vinaigrette: 3 tbsp olive oil 2 tbsp red wine vinegar 1 canned chipotle pepper in adobo sauce, minced 2 tsp liquid honey 1/2 tsp ground cumin 1/4 tsp salt 1/4 tsp pepper Soak quinoa in cold water for 3 minutes; drain in sieve. In saucepan, bring 1-1/2 cups salted water to boil; stir in quinoa and return to boil. Reduce heat to low; cover and simmer until no liquid remains, 12 to 15 minutes. Remove from heat and fluff with fork; cover and let stand for 5 minutes. Spread on small tray and let cool for 10 minutes. Chipotle Vinaigrette: Meanwhile, whisk together oil, vinegar, chipotle pepper in adobo sauce, honey, cumin, salt and pepper. Set aside. In large bowl, toss together red and yellow peppers, zucchini, asparagus and 3 tbsp of the vinaigrette until coated. Place on greased grill over medium heat; close lid and grill until charred and tender, 4 to 6 minutes for asparagus, 10 to 12 minutes for peppers and zucchini. Cut into large chunks and return to bowl. Add remaining dressing, quinoa, half of the feta cheese, the pumpkin seeds and cilantro; stir until incorporated. Sprinkle with remaining feta. Serve immediately. Source: Canadian Living Magazine: June 2011
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I'll share my recipe, if you'll share yours, June 29, 2012
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Spinach Salad with Chicken and Strawberries (Fine Cooking) 2 Tbs. plus 1/3 cup extra-virgin olive oil 4 boneless, skinless chicken breast halves (about 1-3/4 lb.), tenders removed Kosher salt and freshly ground black pepper 1/2 cup sliced almonds 1/4 cup red wine vinegar 2 tsp. honey 1 medium shallot, minced 6 oz. loosely packed baby spinach leaves (about 6 cups) 8 oz. strawberries, stemmed and quartered (about 1-1/2 cups) 3 oz. crumbled blue cheese (about 3/4 cup) Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat until shimmering hot. Pat the chicken dry and season with 2 tsp. salt and 1 tsp. pepper. Cook, turning once, until just cooked through, about 10 minutes total. Transfer the chicken to a cutting board and let rest, loosely covered with foil, for 5 minutes. While the chicken cooks, toast the almonds in a dry 10-inch skillet over medium heat, stirring occasionally, until evenly browned, 3 to 5 minutes. Transfer to a plate to cool. In a small bowl, whisk the remaining 1/3 cup olive oil with the vinegar, honey, shallot, 1/2 tsp. salt, and 1/2 tsp. pepper. In a large bowl, combine the spinach, strawberries, blue cheese, and almonds and toss with enough of the dressing to coat. Arrange the salad on a platter or plates. Slice the chicken and arrange on the salad, or on the side. Drizzle with some of the remaining vinaigrette, if desired, and serve.
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I'll share my recipe, if you'll share yours, June 21, 2012
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patti43
14 years ago
LOL, Glenda! I posted on your thread about aspic before I saw your recipe. No wonder I thought it tasted like V-8. It sounds good just as it is, or I'd keep the veggies and add the shrimp. Either way, I bet you won't bring any home.

I thought this sounded yummy and easy.

SUGAR COOKIE SUMMER BERRY CRISP (Christina - Baby Gizmo)

3-4 cups of fresh or frozen berries (I used blueberries and strawberries)
1 tablespoon granulated sugar
1 tablespoon all-purpose flour
1 tablespoon orange zest
1 (16.5 oz) package of refrigerated sugar cookie dough, softened
3/4 cup old fashioned rolled oats

Preheat oven to 350 degrees. In a large bowl, gently toss berries together with sugar, flour and orange zest. Pour into a 9-inch deep dish pie plate and allow to sit while you make the topping.

Place refrigerated cookie dough into a bowl along with rolled oats. Stir until combined. Cover the berries with 1/4 cup sized dollops of topping and bake for 30 minutes or until topping is lightly browned and berries are bubbly. Serve warm as is or with a scoop of vanilla ice cream.
glenda_al
14 years ago
patti, I don't use the V-8, last time I used regular tomato juice..

Not a V-8 fan.

I'll share my recipe, if you'll share yours, June 9, 2012

Comments (4)

Jasdip

glenda_al

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patti43

glenda_al

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