Recipe: Crack Potatoes

You'll have to forgive the lack of picture for this one. I seem to be having trouble getting blogger to upload one.

Anyways, yes, crack potatoes. I found the original recipe here. My family loved it, so I'm sharing it with all of you!

This is incredibly simple, fairly cheap for the amount it makes, and I think would make a great thing (and quick!) item to bring along to a get together with friends. This made two 9-inch round pans, so I froze one (I double bagged it in freezer bags to try and avoid any freezer burn) and cooked up the other. It had a lot of flavor, and if you like ranch dip, this is DEFINITELY for you.

You will need a BIG bowl. I'm serious. I mixed this up in my 4 quart Pyrex dish, and it almost wasn't big enough to contain it. As it is, a little bit of mix and sour cream spilled over the side (I may have been mixing it a tad too enthusiastically with the spatula, but that's beside the point....). Oh, and it may have helped if I'd followed the recipe creators instructions. She does say to mix the first four ingredients first, THEN add the hash browns. I missed that part....

Anyway! You need:

- 2 (16oz) containers of sour cream (I used KRAFT Simply Natural. I like that taste, and I get it for a good price)
- 2 cups shredded cheddar cheese
- 2 (3oz) bags real bacon bits (I get the Oscar Myer brand)
- 2 packages Ranch Dip (OR! I discovered this the other day. You can get a big container of the ranch seasoning! I've been using a lot of ranch dip lately, and it's much more cost effective for me to get the big bottle. It tells you on the back how many tablespoons equals one packet of ranch dip)
- 1 large (28 - 30oz) bag frozen shredded hash browns.

So, now you're going to grab your big bowl and trusty spatula (or favorite mixing spoon, whatever makes you happy) and be far more intelligent that I was and mix the first four ingredients first, instead of dumping them all on top of the wad of frozen hash browns. Once you've mixed those first four items together pretty well, top it with the hash browns and mix until well combined. If you plan on cooking all of it at once, place it is a 9 x 13 dish and bake at 400 degrees for about 50 minutes. If your not planning on it, break it apart into smaller portions and freeze whatever you're not using for another day. You'll need to adjust your cooking time for the smaller pans, but not by much. I believe I cooked it in the 9-inch round for about 40 minutes. Basically until it is heated through and the cheese is melted.

And there you have it! A delicious side dish that tastes like (to quote my son) "heaven". My husband absolutely loved them, and my daughter said she could eat them all day. Thanks Pinterest!



~ Lady A

Recipe: Chicken Doritos Casserole

I made this tonight, and Oh. My. Gosh. This is GOOD! There is just a little bit of a kick from the Ro-Tel tomatoes, and the Doritos still maintain a bit of a crunch. I found the recipe on Pinterest, and you can find the link to the original recipe here. Both of my kids really enjoyed it (I blew the rating scale up apparently, haha). I haven't gotten my husbands opinion yet, but I'm positive it will be, well... positive :)

I doubled the original recipe as it is only supposed to serve 4, and I like making sure I have leftovers for lunch the next day. So the amounts you see below are for the double batch I cooked.

Ingredients:

- 4 cups shredded chicken (I had cooked it in the crock pot the day before to save myself time)
- 4 cups shredded Mexican cheese, separated (2 cups for the chicken mixture, 2 cups for the top)
- 2 (10 ounce) cans cream of chicken soup (I used Wal-Mart brand because it's slightly cheaper than Campbell's, and I don't notice a taste difference)
- 1 cup of milk
- 1 cup of sour cream
- 2 (10 ounce) cans Ro-Tel tomatoes (I used mild)
- 1 packet of taco seasoning (I used McCormick, the taste you can trust!)
- 1 large bag of Doritos (grab the party size!)

Directions:

Turn on the oven to 350 degrees and let it get good and hot. In the mean time, add the chicken, 2 cups of cheese, cream of chicken soup, milk, sour cream, Ro-Tel tomatoes, and taco seasoning together in a large bowl and mix well.

Grease a 9x13 pan (PAM is your friend!). Grab that bag of Dorito's and take out your mommy frustrations by crushing up those chips! Then place a layer on the bottom of the pan. Top with half of the chicken mixture, another layer of Doritos, the other half of the chicken mixture, and then top it off with the rest of the Doritos and the other 2 cups of cheese.

Now you'll need to cover the pan with foil. I suggest tenting it a bit, so you don't end up with a cheesy mess stuck to the top like I did. Pop it in the over and cook it for about a half hour, or until the casserole is nice and hot.

I ate it straight, but feel free to top it with sour cream, lettuce, or fresh tomato. My son smothered it in Del Taco hot sauce (yes, I save the packets, that stuff is freaking delicious).

ENJOY!

Recipe: Grands! Easy Taco Melts

Grands! Easy Taco Melts

 

 

My children are incredibly picky eaters. It's hard to get them to try anything new without a struggle. They are very much hamburger and spaghetti-o's kind of kids.

 

Tuesdays in our house are taco nights. Yes, I know we aren't original, but hey, Del Taco started a trend okay? Now, tacos are delicious, don't get me wrong, but having them all the time can get boring, so I like to try and change it up a little here and there.

 

Thanks to my hours of scouring www.pillsbury.com, I stumbled across this recipe. It looked simple (it is), and according to the reviews delicious (it was!). I'm all about quick and easy (it took hardly any time to put together), so I decided to give it a shot. My son (a FAR pickier eater than my youngest daughter), took one bite and exclaimed is a very surprised voice, "This IS good!". I swear I heard angels sing...

 Ingredients:
- 1 package taco seasoning
- 2/3 cup water
- 1 1/2 cups chunky salsa
- 1lb ground beef
- 1 can Pillsbury Grands! Biscuits (I used home style)
- 1 cup shredded Mexican cheese blend
- 1 cup sour cream

Directions:
Brown ground beef and drain. Add taco seasoning, water, and 1/2 cup salsa, and heat until thickened.

Press each biscuits into a 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto the center of each round. Fold dough in half over filling; press to seal. Place onto greased cookie sheet and bake 9-14 minutes at 375 degrees or until golden brown. Serve with remaining cheese, salsa, and sour cream.

Add a salad on the side, and you've got dinner in about a half hour!