This has been a family favorite for as long as I can remember. To this day, anytime I'm cooking for my boys and their friends, this is almost always a special request! One of my best friends even requests this dish as a birthday gift every year, along with the Ham and Cheese Squares!
Ingredients:
1/2 stick butter
2 cans cream of chicken soup
8 ounces sour cream
8 ounces shredded cheddar cheese
2 pounds hash browns, thawed
Onion powder to taste
1 1/4-1 1/2 cups milk
Frosted flakes
Spray butter
Directions:
Preheat oven to 375 degrees. Melt butter in 9x13 baking dish. In a large bowl, combine soup, sour cream, milk, onion powder and cheese. Stir in thawed potatoes. After all potatoes are covered with mixture, pour into baking dish. Top with crushed corn flakes spray with spray butter. Bake for one hour. I will cover with foil until the last 10 minutes of baking to avoid the frosted flakes from becoming too browned. If prepared and baked later, leave off frosted flakes til just before baking. This dish can be made up to a day ahead of time. Store in refrigerator until ready to bake.
Saturday, April 4, 2015
Parmesan Chicken
Ingredients:
1/2 cup melted butter
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp salt
1 cup bread crumbs
1/2 parmesan cheese
6-8 boneless, skinless chicken breast halves
Directions:
In a pie place, combine butter, mustard worcestershire sauce and salt. In a plastic bag, combine bread crumbs and parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in a greased 9x13 baking dish. Drizzle with any remaining butter. Bake at 350 degree for 40-45 minutes or until chicken is no longer pink. 6-8 servings.
1/2 cup melted butter
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp salt
1 cup bread crumbs
1/2 parmesan cheese
6-8 boneless, skinless chicken breast halves
Directions:
In a pie place, combine butter, mustard worcestershire sauce and salt. In a plastic bag, combine bread crumbs and parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in a greased 9x13 baking dish. Drizzle with any remaining butter. Bake at 350 degree for 40-45 minutes or until chicken is no longer pink. 6-8 servings.
Chicken Fried Pork Chops
Ingredients:
1/2 cup flour
2 tsp salt
1 1/2 tsp ground mustard
1/2 tsp garlic powder
6 pork loin chops (3/4 inch thick)
2 tbsp. vegetable oil
1 can cream of chicken soup
1/3 cup water
Directions:
In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops in mixture. In a skillet, brown chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over pork chops. Cover and cook on low 6-8 hours or until meat is tender.
1/2 cup flour
2 tsp salt
1 1/2 tsp ground mustard
1/2 tsp garlic powder
6 pork loin chops (3/4 inch thick)
2 tbsp. vegetable oil
1 can cream of chicken soup
1/3 cup water
Directions:
In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops in mixture. In a skillet, brown chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over pork chops. Cover and cook on low 6-8 hours or until meat is tender.
Kelly's Hot Dog Skillet Supper
This is a recipe was given to me by a good friend when my kids were little. When I made it for the boys, there was nothing left of it!
Ingredients:
2 tablespoons butter
Onion powder to taste
1 pound hot dogs, sliced
2 1/2 cups uncooked noodles
1 can tomato soup
1 cup milk
1 cup shredded cheese
Directions:
In a large skillet, melt butter, add onion powder and hot dogs for 5 minutes. Layer noodles over hot dogs. Combine soup and milk. Pour over noodles. Sprinkle cheese over top. Cover and bring to a simmer. Keep heat low and cook for 30 minutes.
Ingredients:
2 tablespoons butter
Onion powder to taste
1 pound hot dogs, sliced
2 1/2 cups uncooked noodles
1 can tomato soup
1 cup milk
1 cup shredded cheese
Directions:
In a large skillet, melt butter, add onion powder and hot dogs for 5 minutes. Layer noodles over hot dogs. Combine soup and milk. Pour over noodles. Sprinkle cheese over top. Cover and bring to a simmer. Keep heat low and cook for 30 minutes.
Sunday, March 8, 2015
Corn Flake Pie Crust
Ingredients
4 cups corn flakes or 1 cup corn flake crumbs
2 tbsp up to 1/3 cup sugar
2 tbsp up to 1/2 cup softened butter
2 tbsp light corn syrup
Directions
Put cornflakes in a food processor for about 30 seconds or until finely ground. Combine all ingredients and pat into 8 or 9 inch glass pie plate. Bake at 350 for 5 minutes or microwave for 1 minute. Cool and use in place of graham cracker crust for a gluten free option.
4 cups corn flakes or 1 cup corn flake crumbs
2 tbsp up to 1/3 cup sugar
2 tbsp up to 1/2 cup softened butter
2 tbsp light corn syrup
Directions
Put cornflakes in a food processor for about 30 seconds or until finely ground. Combine all ingredients and pat into 8 or 9 inch glass pie plate. Bake at 350 for 5 minutes or microwave for 1 minute. Cool and use in place of graham cracker crust for a gluten free option.
Bang Bang Chicken
Ingredients
2 cups vegetable oil
1 cup buttermilk
3/4 cup flour
1/2 cup cornstarch
1 large egg
2 tbsp sriracha
salt and pepper to taste
2 lbs boneless, skinless chicken, cut into 1 inch cubes
2-3 cups spicy panko bread crumbs
Dipping Sauce
1/4 cup mayo
2 tbsp sriracha
3 tbsp honey
Directions
In a large bowl, whisk together buttermilk, flour, cornstarch, egg, sriracha, salt and pepper. Add chicken pieces to mixture, toss to coat. Marinate for at least 30 minutes. While chicken is marinating, mix sauce ingredients together and set aside. Heat vegetable oil over medium heat in large skillet. Pour panko crumbs in wide, shallow dish. Dredge each piece of battered chicken in panko, pressing to coat. Add breaded chicken to skillet and cook until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel lined plate. Serve immediately over rice, drizzled with sauce. Use extra sauce for dipping.
2 cups vegetable oil
1 cup buttermilk
3/4 cup flour
1/2 cup cornstarch
1 large egg
2 tbsp sriracha
salt and pepper to taste
2 lbs boneless, skinless chicken, cut into 1 inch cubes
2-3 cups spicy panko bread crumbs
Dipping Sauce
1/4 cup mayo
2 tbsp sriracha
3 tbsp honey
Directions
In a large bowl, whisk together buttermilk, flour, cornstarch, egg, sriracha, salt and pepper. Add chicken pieces to mixture, toss to coat. Marinate for at least 30 minutes. While chicken is marinating, mix sauce ingredients together and set aside. Heat vegetable oil over medium heat in large skillet. Pour panko crumbs in wide, shallow dish. Dredge each piece of battered chicken in panko, pressing to coat. Add breaded chicken to skillet and cook until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel lined plate. Serve immediately over rice, drizzled with sauce. Use extra sauce for dipping.
Blueberry Custard Pie
3/4 cup sugar
1 egg
2 tbsp. flour
2 tsp vanilla
1/4 tsp salt
2 1/2 cup fresh blueberries
9 inch unbaked pie crust
Streusel topping
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter, softened
1/2 cup pecans, chopped
Preheat oven to 400 degrees. Combine first 6 ingredients, mix until smooth. Gently fold in blueberries. Spoon filling into pie crust. Bake 25 minutes. While filling is baking, prepare topping. In medium bowl, combine brown sugar and flour. Mix butter in until mixture resembles course sand. Fold in pecans. After filling has baked 25 minutes, sprinkle with streusel topping. Bake an additional 15-20 minutes or until filling is set and topping is brown. Use a crust shield or loose foil tent toward end of baking so crust doesn't burn. Let set 15-20 minutes before serving. May be served warm or cold.
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