Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts

Wednesday, September 2, 2015

Recipe of the DAY: Crockpot Hashbrown Casserole

Crockpot Hashbrown Casserole


Simple Slow Cooker Hashbrown Casserole

Who is ready for a yummy, crockpot pleaser?  

Can you resist those potatoes?  

How about that cheese? 

And don't get me started on the bacon!  



This Hashbrown Casserole is so good, super simple to put together and a great way to use that crockpot that you tell yourself you are going to use more....but then, you don't.  Plus, the prep is not to bad!  

Ore-Ida Hash Browns - 6 lbs.Of course, I would say, this would be excellent for breakfast, but...let's face it...I love HASHBROWNS and will admit to eating them for dinner on multiple occasions.  Hey, at least I am honest!

I love hashbrowns so much that I went to Sam's Club twice this month and without even thinking, picked up the 6 lb. bag both trips. (Opp!)  I just get out my handy dandy scale and weigh out my 20 ounces from my jumbo bag.  (Hunny, guess what, your having Hashbrown Casserole for breakfast and lunch...all week!) 





Serves: 6 to 8 (as a side)


INGREDIENTS:

3 tablespoons butter
1/4 cup finely chopped onion (can use frozen)
1/4 teaspoon garlic powder
3 tablespoons flour
1 cup milk
1/2 cup sour cream
1 package (20 ounces) Ore-Ida shredded Hashbrowns (can get at Sam's Club) 
3/4 - 1 cup shredded sharp cheddar cheese
Salt and Pepper (your discretion)

Optional Topping: 1/4 cup finely chopped mushrooms, cooked and chopped bacon, fresh parsley. 


INSTRUCTIONS:
  1. In a small saucepan over medium heat, melt butter.
  2. Add in chopped onion (and mushrooms if adding)  and saute until tender. Add in garlic powder. Briskly whisk in the flour until a thick dough forms.  Cook for about 1 minute.
  3. Very slowly add in the milk, whisking constantly until thickened.
  4. Reduce heat to low. Simmer to thicken.  Remove from heat and stir in the sour cream. 
  5. Spray a large slow cooker (6 qt) with nonstick spray.
  6. Pour in the creamy base.  Top with the whole package of Hashbrowns and shredded cheddar cheese. (note: if you like cheese, top with full cup)
  7. Add salt and pepper and stir together.
  8. Cover and cook on high for 2-3 hours.  Remove the lid and allow to cook for an additional 30 minutes to an hour to get crisp on top.  Depending on crock pot, may need to watch. 
  9. Top with toppings of choice, such as bacon, parsley, seasoning. 




Delicious and Simple CROCKPOT Hashbrown Casserole (No cream of soups)










Monday, August 24, 2015

Recipe of the Day: Boston Cream Pie - POKE CAKE


Boston Cream Poke Cake - so super simple and uses a boxed cake mix, pudding, and store bought frosting. Great for potlucks and summer bbq dessert.

BOSTON CREAM POKE CAKE


 The recipe is so super simple and uses a boxed cake mix, pudding, and store bought frosting. SUPER simple.





INGREDIENTS
1 box Yellow Cake Mix (plus box ingredients)
2 small boxes (3.4 oz) Instant Vanilla Pudding Mix
4 cup Milk
1 container Chocolate Frosting

DIRECTIONS
Prepare cake in 13×9″ pan according to box directions.
Use spoon handle to poke holes evenly across cake.
Combine milk and pudding mix and whisk until well blended.
Pour pudding over cake making sure it gets down into holes.
Refrigerate cake for several hours to allow pudding to settle and set up.
Open frosting container and remove foil seal.
Microwave for 15 seconds and stir. Repeat this until frosting is pour able.
Pour over pudding layer and spread with spatula to cover completely.
Refrigerate for at least several more hours.





Boston Cream Poke Cake - so super simple and uses a boxed cake mix, pudding, and store bought frosting. Great for potlucks and summer bbq dessert.








ALSO POSTED ON: HTTPS://KAM0900.WORDPRESS.COM

Featured Post

How To Make Your Blog Go Viral

Blogging, Lessons on working, Stay at Home Moms by: Kel Amstutz Last year, I posted a blog post that went viral . (much to MY surp...