Hashbrown Casserole

Once, we lived in a small town in the southern part of Georgia. One of the only good things about living there was this recipe for Hashbrown Casserole.

1 32 oz. bag of frozen diced hashbrowns (thawed)
1 can cream of chicken soup
8 oz. sour cream
1/2 small chopped onion (optional)
1 stick of melted butter
2 cups shredded cheese (I like colby jack in this particular dish, but just use your favorite)

4 cups crushed corn flakes (I love the crunchy topping, but you can use 2 cups if you're not a crunchy kind of cook)
1 stick melted butter

In a large bowl, pour melted butter over hashbrowns and toss together, then add the soup, sour cream, onion, and cheese and mix well, but do not allow the hashbrowns to mash together.
In a small bowl, mix together the corn flakes and melted butter.
Pour hashbrown mixture evenly into a baking dish and top with the corn flake mixture.
Bake at 350 for about 35 minutes or until golden and bubbly.

*Original Special K cereal is a great substitute for corn flakes.

*I realize my photo does not have the corn flakes, I just used a layer of cheese, which is another great way to top this dish. We happened to be out of corn flakes. So sad.
*I recommend a 13x9 baking dish. Here I used a 9" deep round glass dish and increased the baking time to 50 minutes to make sure it was baked through.

Chicken Ricardo

I had started making Chicken Rrrricardo (emphasis on the R...roll it for the full effect). BUT, when I got home and finally settled down to check on it, I realized the crock pot had become unplugged. Can you say....frustrating??

So, I dumped an entire dinner in the trash, because let's face it....chicken that sat in a crock all day is just uncool.

My emergency substitution is Chili and cornbread. Eh, it'll do.

I still wanted to share it with you, even if it's not tonight's dinner!!
Chicken Ricardo
1 package of boneless Chicken Thighs (You can use breast meat or a mixture, whatever your family likes.)
1 can Rotel tomatoes and chilis
1 can cream of chicken soup
1 can of black beans (drained)
2 cups of shredded cheese
1 cup of sour cream

Place everything in crock pot except for the sour cream. Cook on low for 6 hours. Stir in sour cream. Cover and cook for 15 minutes. This is a great filling for tortillas if you shred the chicken, you can serve it with Spanish rice and a salad for a great meal.

Enjoy!!

Cheesy Crock Pot Ravioli

This couldn't be easier! You want the taste of lasagna without having the time to put it all together?? Try this quick slow cooker version of this Italian favorite!! This is a great recipe for a pot luck or a family dinner.

Heat a tablespoon of olive oil in a saucepan, saute 1 clove of minced garlic and 1/2 finely chopped onion until the onion is tender. Add 1 can/jar of your favorite prepared pasta sauce and a 15 ounce can of tomato sauce. Season with Oregano, Basil and parsley.

Spray your slowcooker with nonstick spray, place 1 cup of sauce mixture in the bottom, add 1 package (25 oz) of frozen cheese ravioli. Top with 1 cup of shredded mozzarella cheese and dollops of ricotta cheese. Top with more sauce and layer another package of ravioli, cheese and the rest of the sauce.

Cover and cook on low for 4-5 hours.

Easy Cheesy Chicken

You want a simple, winning dinner?

My crock pot was wiped clean before I could even get a picture...yes, it's that good.

1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Can Cheddar Cheese Soup
6-8 Chicken breasts

Place chicken in the crock pot, top with soups and heat on low for 6 hours.

Enjoy!

Weekend Brunch: Alamo Breakfast Casserole

A chilly 45 degrees, sunny skies and everyone is toasty warm in bed. It's the perfect morning to make my egg casserole. Whether you're feeding out-of-towners or the family, this is a really easy and filling breakfast. It's easy to do this one ahead of time also, so you can just pop it in the oven when you're ready to get it started.

Alamo Breakfast Casserole

10 eggs
1 Tbl. flour
1/4 tsp. baking powder
1 stick melted butter
1 pint (16 oz) cottage cheese
1 pound shredded monterey jack cheese
1 can (4 oz) diced green chilis

Heat oven to 350
whisk together eggs, flour, baking powder, and butter.
Stir in cheese and chilis.

Pour into lightly greased baking pan. (13x9 dish)

Cover and bake until set, cheese is melted & just beginning to brown. (About 35 minutes)
Serve warm with whole wheat toast and fruit.

Tortilla Soup

I love the spicy kick this amazing recipe has. It's such a great combination of flavors and what's great is you can personalize your cheeses. When I was younger, I loved eating at this local restaurant in my hometown. Bewley's had the greatest taco salads and their homemade tortilla bowls reminded me of the delicious tortilla strips that top this fantastic soup.


1/4 cup butter OR margarine
1/4 cup all-purpose flour
2 cups cooked, chopped chicken
3 cups chicken broth
1 cup milk
8 oz. Velveeta process cheese food - cubed
10 oz. can diced tomatoes and chilies

1 tsp. cumin
1 tsp. chili powder
1 tsp. cayenne pepper
salt and pepper – to taste
flour tortillas – as needed, about 4 - 6
2-4 cups shredded cheese –

-In a pot, melt butter over medium heat. add flour to make a thick roo, stirring constantly until well blended.
-Slowly stir in chicken broth, then stir in milk.
-Reduce heat to low and stir in Velveeta cubes; stir until melted.

Transfer to crock pot...
-Stir in tomatoes and chilis, chicken, and spices.
-cook on low for 4 hours.
-to make fried tortillas: cut tortillas into strips and fry in oil until desired crispness is reached.

Serve soup in a bowl, top with cheese, and tortilla strips. Enjoy!!!