Monday, November 23, 2009
1 package (24 ounce) frozen shredded hashbrowns, thawed (I use the OreIda frozen hashbrown patties)
1 can cream of chicken soup, undiluted
1 cup diced onion (optional)
1 container (16 ounce) sour cream
2 packages (8 ounces each) shredded sharp cheddar cheese
Preheat oven to 350°.
Thaw shredded potatoes in a 9 x 13 casserole dish. Once thawed, add onion, sour cream and one package of shredded cheese. Mix well.
Spread second package of shredded cheese on top of mixture.
Bake for 1 hour at 350° for one hour.
**I've added this recipe to Jen's Tasty Tuesday at Beauty and Bedlam. Check out all the great recipes**
When thawing a turkey in the refrigerator:
Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below.
Place the turkey in a container to prevent the juices from dripping on other foods.
Refrigerator Thawing TimesWhole turkey:
4 to 12 pounds …… 1 to 3 days
12 to 16 pounds …… 3 to 4 days
16 to 20 pounds …… 4 to 5 days
20 to 24 pounds …… 5 to 6 days
A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.
Tuesday, November 17, 2009
Monday, November 16, 2009
3 cups chopped cooked chicken
1 (10-3/4 oz) can cream of chicken soup, undiluted
1 (8 oz) carton sour cream
1 tablespoon poppy seeds
1 sleeve crushed Ritz crackers (or similar)
1/4 cup butter or margarine, melted
Combine first 4 ingredients; spoon into a lightly greased 11 x 7 x 1.5 inch baking dish. Combine crushed crackers and butter and sprinkle over chicken mixture. Bake, uncovered, at 350 for 30 minutes. Serve with a salad or veggies. Yield: 4 servings
Thursday, November 12, 2009
Monday, November 9, 2009
2 tablespoons mayonnaise
1/4 teaspoon salt
1/4 teaspoon dried Italian seasoning
2 boneless, skinless chicken breast halves
3/4 cup crushed Nacho Cheese Dorito chips
1 tablespoon butter or margarine, melted
Combine first 3 ingredients; spread on both sides of chicken. Dredge chicken in crushed chips. Place chicken on a lightly greased baking sheet or jellyroll pan. Drizzle with melted butter.
Bake at 350 for 20-25 minutes or until chicken is done.
Yield: 2 servings
**can easily be increased to make more servings**
This recipe is a favorite at my house ~ very kid-friendly, quick and easy! When Doritos go on BOGO there is a good chance this recipe will be on the menu that week.
Monday, November 2, 2009
2 pounds ground beef
1 bottle ketchup
1 onion, chopped (omit these if your kids don't like them)
2 tbs mustard
1 tbs vinegar
1 tsp sugar
dash salt & pepper
Cook and drain ground beef. Return meat to skillet and add the remaining ingredients. Simmer for approx. 15-20 minutes. Serve on buns with fries and slaw on the side.
I grew up with this recipe and my family loves it...very kid-friendly. Also, it is easy to cut the recipe in half if you do not want to make quite so much or freeze the leftovers for a second meal.
Hope you enjoy it!