6 Cups Water
1 Can Cheddar Cheese Soup
1 Can Cream of Celery Soup
1 Bag of Frozen Hashbrowns (thawed)
3 Carrots cut up
1 Celery Stalk cut up
1-2 Med Onions cut up
1 (16 oz) Velveeta cut into cubes
Over Med heatwarm up a large pot dice veggies throw in and let themfry until u start smelling aroma.
Add the 6 Cups water and Hashbrowns heat to boil.
Once the water is boiling and the hashbrowns and veggies are softened add the 2 cans of soup along with the velveeta. Lower heat and stir ocassionally.
Once all ingrediants are combined and its all nice and creamy serve.
I also added some Greek seasoning, some pepper flakes and some season all to taste..
Serve with Beer bread and its even better..
1 Box Cake Mix (Any Flavor)
1 Can Pie Filling (Any Flavor)
In bowl, dump dry cake mix, eggs and pie filling. Stir together until well mixed. Bake in greased 9×13, 350 degrees for 35 minutes or test with toothpick for doneness.
2 NOTE: Pair flavors of cake mix and pie filling. Apple filling with maybe butter pecan cake mix. Cherry pie filling with a devil’s food cake mix, etc. I enjoy a pineapple cake mix with blueberry filling.
3 FOR AN EXTRA INCH TO THE HIPS: Chop room temp cream cheese into chunks. Poke the chunks randomly into the batter after pouring it in the baking pan. Make sure the cheese is in deep. Continue to bake. I do this with a strawberry cake mix and strawberry filling and also the blueberry filling.
1 Cup Sugar
1 Cup Corn Syrup
1 1/3 Cup Creamy Peanut Butter
4 1/4 Cup Rice Krispes
1 Pinch of Salt
4 Reese’s Peanut Butter Cups, chopped
1 Handful Chocolate Chips
In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined.
Remove from heat.
Quickly add the salt and cereal and stir to combine thoroughly. Add the chocolate chips and stir again. Wait about 1 min and add the candy, quickly folding the mixture together so as to not smash up the candy.
Line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet. Let cool
2 (15 oz) cans chili with beans (I like Hormel Hot & Spicy)
1 (16 oz)
package beef frankfurters (I prefer Ball Park)
10 (8 inch) flour tortillas
(the fajita sized ones)
1 (8 oz) package Cheddar cheese,
Preheat oven to 425 degrees
Spread 1 can of chili and
beans in the bottom of a 9×13 inch baking dish. Roll up franks inside tortillas
and place in baking dish, seam side down, on top of chili and beans. Top with
remaining can of chili and beans, and sprinkle with cheese.
dish with aluminum foil, and bake at 425 degrees for 30 minutes
Boneless, skinless chicken tenderloins wrapped in bacon and then top with a mixture of cream of chicken soup and a cup of sour cream. Cover with foil and bake at 225 for about 4 hours. Then remove foil and bake at 350 for 15 minutes.
4 Boneless Skinless Chicken Breasts
16 Ounce Bottle of Italian Dressing (I used non fat)
1/2 Cup of Parmesan Cheese
4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired)
1/2 bag of mini carrots
Spray crock with Pam
Squirt a small amount of Italian dressing at bottom of crock-pot
Place two chicken breasts in crock.
Pour some of the Italian dressing on the chicken.
Sprinkle half of cheese onto the chicken.
Sprinkle Italian seasoning onto the chicken.
Place next two chicken breasts into crock-pot, if possible not directly on top of the first breasts.
Sprinkle remaining cheese on top of chicken.
Pour carrots on top
Pour more of the Italian dressing on top of chicken and carrots.
Sprinkle Italian seasoning onto the chicken and carrots.
Place potatoes on top.
Pour the remaining Italian dressing on the potatoes.Sprinkle Italian seasoning on the potatoes.Cook on low for 6-8 hours.