Friday, January 27, 2012

Funeral Potatoes

  • 6 c. diced potatoes  ( I use frozen hashbrowns)
  • 1 can cream of chicken soup
  • 1 stick butter, melted
  • 1 c. sour cream
  • 2 c. cheddar cheese, grated, divided
  • 1/4 c. grated onion (I used green onions)
  • Salt and pepper to taste
  • 3/4 c. crushed cornflakes (optional for crumb topping)
  • Additional 3 T. butter (optional for crumb topping)


  1. Prepare the potatoes: Scrub 6-8 medium russet potatoes and wrap in foil. Bake the potatoes in a 350 degree oven for 45 minutes to 1 hour, or until they are easily pierced with a fork but not too tender. When the potatoes are cool enough to handle, peel and dice them. If you want, you can substitute plain frozen diced or shredded potatoes. Let the potatoes thaw before using them in the recipe.
  2. Combine soup, butter, sour cream, cheese, onion, salt and pepper in a large mixing bowl. Mix well. Add the diced potatoes and stir gently until combined.
  3. Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan.
  4. Optional: Mix 3 tablespoons butter with crushed corn flakes and sprinkle over the potato mixture.
  5. Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.

Thursday, January 5, 2012

Slow Cooker French Dip Sandwiches

approx 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese, optional

Trim excess fat off of beef roast and season meat all over with salt and pepper.
Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.
Cook on low for 6-8 hours.
Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes.
Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice small bowls and eat everything while it is hot. Serve each sandwich with its own dip.

I found this recipe here.

Wednesday, January 4, 2012

Cilantro Lime Chicken

In a slow cooker, mix together:
One 24-ounce jar medium or mild salsa
Juice from one lime
1/4 cup fresh cilantro, chopped
One 1.25-oz. package taco seasoning
2 jalapeno peppers, finely chopped (optional)
Add 2 - 4 chicken breasts.

Heat on low for 6 hours.  Shred Chicken and use on tortillas for tacos, or add to salad for taco salads.

I found this recipe here.

Tuesday, January 3, 2012

Baked Tortellini

  • 20 oz. of tortellini, cheese-filled, cooked
  • 15 oz. of Alfredo sauce, prepared
  • 4 oz. of prosciutto, minced  (I used ham, but I think bacon would also be good.)
  • 8 oz. mozzarella cheese, shredded
Boil Tortellini according to package directions.  Spread 1/4 cup of Alfredo sauce in greased 9x13 pan.  Mix remaining sauce, ham, tortellini together, then place in the pan.  Top with mozzarella cheese.  Bake uncovered at 350 degrees for about 20 minutes.