Ingredients:
32 oz. pkg frozen straight cut french fries
1 onion, chopped
2 cloves garlic, minced
1 1/4 cups cubed ham
1 C shredded swiss cheese
1 10 oz. can cream of potato soup
1/2 C ricotta cheese
1/8 t pepper
1/2 t dried marjoram
1 1/2 C frozen baby peas, thawed
1/4 c grated parmesan cheese
Prep:
in a slow cooker, combine potatoes, onions, garlic, ham and swiss cheese. mix well. In medium bowl, combine soup, cheese, pepper and marjoram. Pour over potato mixture.
Cover and cook on low for 8-9 hours or until potatoes are tender. Stir in peas and parm cheese. Cover and cook on high for 30-40 minutes or until peas are hot. Serve immediately.
Ingredients:
2 1/4 C all purpose flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 C sugar
2 oz cream cheese- cut into 8 pieces
6 T unsalted butter, melted
1/3 C veg oil
1 large egg
1 T milk
2 t vanilla extract
M&Ms
Prep:
Preheat oven to 350
line 2 baking sheets with parchment paper
in medium bowl, whisk together flour, baking powder, baking soda and salt- set aside
Combine 1 1/2 C sugar and cream cheese in a large bowl. Put the remaining 1/3 C sugar in a pie plate and set aside (to roll dough in later) Pour t he warm butter over the cream cheese mixture and whisk. The mix won't be totally smooth yet- whisk in the oil then egg, milk and vanilla. Whisk until smooth.
Use a rubber spatula to fold into the dry mixture the wet. When dry ingredients are added add m&ms. Continue mixing until a soft dough forms. Refrigerate 2-3 hours, then roll dough in sugar and cook 10 minutes. Do not over cook!
Ingredients:
16 oz.cool whip
small instant vanilla pudding
1 can pumpkin
1 t pumpkin pie spice
Prep:
Serve in a pumpkin with chocolate graham crackers or ginger snaps
mix together pudding, pumpkin and spice.
Fold in whip cream
Ingredients:
4 C apple cider (tree-top brand)
3 T caramel syrup (smuckers)
1/2 T ground cinnamon
1/4 T ground cloves
whip cream
Prep:
Mix all together- stir and cook on low for 4 hours
Ingredients:
1 onion, chopped
Mexican cheese, shredded
Sour cream
Fritos (topping)
1 16 oz. can black beans
1 16 oz. kidney beans
1 8oz. can tomato sauce
10 oz frozen corn kernels
2 14.5 oz. can diced tomatoes
1 pkt taco seasoning, mild
1 T cumin
1 T chili powder
4 boneless skinless chicken breast
1/4 C cilantro
Prep:
Combine beans, onion, tomatoe sauce, cumin, chili powder and taco seasoning in slow cooker.
Place chicken on top and cover.
high- 6 hours Low-10 hours
half hour before serving remove chicken and shred return and stir.
Top with cilantro, cheese, sour cream and fritos
Ingredients:
1 loaf sour dough bread, round
8 slices of cheddar cheese, thinly sliced
3 oz bag oscar meyer real bacon bits
1/2 C butter, melted
1 T ranch dressing mix
Prep:
cut the bread into diagnal slices (don't cut through the bottom!)
Place slices of cheese in cuts
sprinkle bacon bits on bread between slices
Mix butter and ranch dressing mix pour over bread.
Wrap entire loaf in foil and place on baking sheet. Bake 350 for 25 min- unwrap and bake another 15 minutes
Ingredients:
Shredded/cooked chicken (whole)
2 cans cream of chicken soup
1 C mayo
1 C shredded cheddar cheese
1 C colby/monterrey jack cheese
1 bag frozen broccoli, thawed and chopped
Salt and pepper to taste
Prep:
Mix all ingredients together
transf. mixture to a lightly greased casserole dish and heat oven to 375
cook 30 min or until bubbly
I like to serve on top of a bed of rice
