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

11 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
11 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
11 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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Thai-Spiced Chicken Kabobs (Better Homes and Gardens) 1 small fresh pineapple ( 3 to 3-1/2 lb.) Nonstick cooking spray or cooking oil 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces 1 recipe Thai Brushing Sauce (see recipe below) 1 tablespoon butter, melted 1 tablespoon packed brown sugar (optional Hot cooked rice (optional) Fresh basil leaves (optional) Whole fresh red chile peppers (optional) 1. Cut off pineapple ends. Halve pineapple lengthwise; cut each half crosswise into 4 slices. Lightly coat pineapple slices with nonstick cooking spray or brush with oil. Set aside. 2. Thread pineapple pieces onto 4 long skewers, leaving 1/4 inch space between pieces. 3. Place skewers on the grill rack directly over medium heat; grill for 7 minutes. Turn skewers; brush with 1/4 cup of the Thai Brushing Sauce. Discard any remaining brushing sauce. Arrange pineapple slices on grill rack directly over medium heat. Grill chicken and pineapple for 6 to 8 minutes or until chicken is no longer pink and pineapple is heated through, turning once. 4. In a small bowl, combine remaining Thai Brushing Sauce, melted butter, and, if desired, brown sugar; serve with chicken and pineapple. If desired, serve with rice; garnish with basil and chile peppers. Makes 4 servings. 5. Thai Brushing Sauce: In a small bowl, combine 2/3 cup sweet-and-sour sauce, 2 tablespoons snipped fresh basil, 1 teaspoon Thai seasoning or five-spice powder, and 1 minced clove garlic. Makes about 3/4 cup. 6. Make-Ahead Directions: Up to 24 hours ahead, prepare Thai Brushing Sauce, cut pineapple into slices, and thread chicken onto skewers. Cover and store separately in refrigerator.
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patti43
11 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
11 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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