Cracker Topped Hash Brown Potatoes

Here is another delicious version of a side dish using shredded potatoes!

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Sandie

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Cheesy Hash Brown Potatoes 

Tomorrow is my weekly Drs appointment out of town so I thought I would try something different to make and post…. again… with the potatoes to have with dinner.  A different take on the frozen shredded potatoes. 


Sandie 
These are my ingredients.  I don’t think I forgot anything this time lol!

To start, I added the milk, mustard, garlic powder and cheese to a microwave safe bowl. 

I stirred it up and then microwaved it on high heat for about 6 minutes, stirring it every 60 to 90 seconds, until the cheese melted and it was smooth.

I added the shredded hash brown potatoes and mixed it to combine. 

I poured the mixture into my prepared 9 x 13 baking pan. 

And then baked it at 375 degrees for about an hour, until the top was browned and it was heated through. 

I ended up serving it with some pork chops I cooked in Greek salad dressing topped with a bit of cheese and some vegetables. 


Recipe 

Cheesy Hash Brown Potatoes 

Preparation Time: 10 minutes Cooking Time: 1 hour Servings: 4 – 6

Ingredients 

  • 1 bag frozen shredded potatoes, thawed
  • 1 1/2 cups milk
  • 1 tsp. Garlic powder 
  • 2 tsp. Yellow mustard 
  • 4 cups grated cheese 

Directions 

  1. Preheat oven to 375 degrees.  Grease 9 x 13 baking pan. 
  2. Combine milk, garlic powder, mustard and cheese in a microwave safe bowl.  
  3. Microwave on high heat for about 6 minutes, stirring every 60 to 90 seconds until cheese is melted and mixture is smooth. 
  4. Add shredded potatoes and stir to combine. 
  5. Pour potato mixture into prepared baking pan. 
  6. Bake at 375 degrees for about an hour, until top is browned and it is heated through. 

Baked Cheesy Asparagus 

I hope everyone who celebrated Thanksgiving yesterday had a great day!

Yesterday was another out of town Dr’s appointment for me so I am exhausted but dinner still needed to be made so I at least have posts for today and tomorrow with recipes I hope you all enjoy because today is going to be another long day….

Today Kim and I are making the trek to visit my grandmother, her great grandmother. We are looking at a good 3 or 4 hour round trip but it’s worth it to go see our “Nan.”  Nan is my cooking inspiration.  When I was growing up, she always had delicious meals and treats ready for us whenever we visited her and more than that, she actually loved to cook.  My mother cooked but there was no enjoyment to it like with my Nan.  Even now, there are some recipes that I make, like my Potato Soup, that when I cook it feels like she is right there with me! Memories of her cooking, and more important than that, her acceptance of my crazy personality, are some of my best memories!

Last night with dinner I cooked some asparagus.  I baked it in the oven, smothered in cheese and cream! (And… It passed the chocolate milk test lol)

Sandie

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Stuffing Ring

This is another one of those things I have been seeing everywhere, and since I cooked my turkey unstuffed this year it seemed like a perfect time to try it. 

Sandie

This is the ingredients I used. Basic bread stuffing ingredients. 

I broke the bread into small pieces, although they likely would not pass my mother’s inspection.  As kids, it was our job to break the bread, and I honestly couldn’t tell you how many times we were sent back with our bowls to fix it because the pieces were too big. 

We all loved, and fought over the stuffing and were told we wouldn’t get any if we didn’t do the bread lol.  Incentive!

I added everything else to the bowl and mixed it up, by hand once it was almost done.

Next I pressed it into my well greased bundt pan.

And baked it at 350 degrees for about 25 minutes. This is what it looks like done and released from the pan.

Recipe 

Stuffing Ring 

Preparation time: 20 minutes Cooking time: 25 – 30 minutes  Servings: 8

Ingredients 

  • 1 loaf of bread, white or whole wheat 
  • 1 large onion, diced
  • 3 eggs, beaten 
  • 1 tbsp. Dried parsley 
  • 3 tbsp. Poultry seasoning or sage
  • 1 cup chicken broth 

Directions 

  1. Preheat oven to 350 degrees.  Generously grease bundt pan.
  2. Break bread into small pieces. 
  3. And remaining ingredients. 
  4. Mix well to combine, finish mixing by hand.
  5. Press mixture into prepared bundt pan.
  6. Bake at 350 degrees for about 25 – 30 minutes. 
  7. Allow to cool about 10 minutes, then release from pan onto serving plate.
  8. Enjoy with turkey and your favourite gravy.

Garlic “Smashed” Potatoes

 

These potatoes are a favourite in our household.  Garlic, cheese, dill, sour cream, yum!  The biggest plus is that with these mashed/smashed potatoes, you don’t even have to peel them!

Garlic “Smashed” Potatoes are great to make ahead, freeze and reheat when it’s time for the big meal! I make these ahead of time for Thanksgiving and Christmas every year!

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Sandie

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Broccoli,  Cheese & Potatoes Ranch Casserole 

I have been so busy moving furniture to make room for a new couch at our place and doing some sewing, that I have barely had time to properly cook, let alone post 😦  Last night I did something different, that was fast and easy to prepare if you are in a hurry.  This is one of those recipes and I will hopefully post the other later on today, or tomorrow.

I don’t think there’s much that’s better than broccoli and cheese.  There’s just something about it. So combining it with hash brown potatoes and ranch just seemed so right!

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Sandie

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