Mississippi-Mud-PotatoesCategoriesRecipes
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Mississippi Mud Potatoes

INGREDIENTS

6-7 cups potatoes, peeled and diced
2 cups cheddar cheese, grated
1 (1 lb) package bacon, cooked and crumbled
1 teaspoon garlic salt
1 cup mayonnaise
1/2 cup green onions, thinly sliced

PREPARATION

Preheat oven to 325°F.

In a 9×13-inch baking dish, mix together the potatoes, cheddar cheese, garlic salt, bacon, and green onions. Add mayonnaise and stir until everything is well coated.

Bake until potatoes are tender and top is golden brown, about 1 hour 30 minutes. Enjoy!

BLT DipCategoriesRecipes
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BLT Dip

PREP TIME: 10 MINCOOK TIME: 30 MINTOTAL TIME: 40 MIN

INGREDIENTS

  • 1 pound bacon, cooked, drained, crumbled and divided
  • 2- 8 ounce packages cream cheese, softened
  • 2 cups shredded mozzarella cheese
  • 6 slices of provolone cheese, cut into small pieces
  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 2 tablespoons dijon mustard
  • 1/4 teaspoon black pepper
  • 1 1/2 cups tomatoes, chopped
  • 1 cup shredded iceberg lettuce

INSTRUCTIONS

  1. Preheat oven to 350 degrees. 
  2. Spray a 1 1/2 quart baking dish with non-stick spray. 
  3. Set aside 1/2 cup crumbled bacon.
  4. In a large bowl combine remaining bacon, cream cheese, mozzarella, provolone, sour cream, mayo, Italian seasoning, garlic powder, dijon, and pepper. 
  5. Spoon mixture into the baking dish. 
  6. Bake for 25-30 minutes or until hot and bubbly. 
  7. Sprinkle with lettuce, tomatoes and remaining bacon. 
  8. Serve immediately with crackers, pretzels, tortilla or pita chips!!
KFC-Copycat-ColeslawCategoriesRecipes
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KFC Copycat Coleslaw

PREP TIME 15 minutes

TOTAL TIME 45 minutes

SERVINGS 5

You will need:

  • ½ head of green cabbage, finely chopped (about 4 cups)
  • ½ medium carrot, finely chopped 
  • 2 tablespoons buttermilk 
  • 4 ¼ teaspoons white vinegar 
  • 1 ½ tablespoons onion, finely chopped 
  • 2 tablespoons whole milk 
  • ¼ cup mayonnaise 
  • 2 teaspoons lemon juice 
  • 4 teaspoons sugar 
  • ¼ teaspoon salt 
  • ⅜ teaspoon pepper

Pro Tip: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.

HOW TO MAKE THIS KFC COPYCAT COLESLAW RECIPE

STEP ONE: Using a food processor, chop the head of cabbage, pulsing until finely chopped. For best results, it might be helpful to work in small batches to make sure the cabbage isn’t pulverized but just chopped up into small squares. The same can be done with the carrot. Place cabbage and carrot in a medium or large bowl. 

PRO TIP: The easy way to chop cabbage is in the food processor, but you can also chop it by hand if you prefer.

STEP TWO: In a separate small bowl, combine the rest of the ingredients to make the KFC coleslaw dressing. Mix until smooth. Pour over the cabbage/carrot mixture and stir. Don’t be concerned if it seems a bit dry at first. The moisture from the cabbage will be drawn out before too long. 

STEP THREE: Refrigerate for at least 30 minutes before serving. This allows for the dressing and the moisture from the cabbage to meld well. Stir before serving.

mash potato barCategoriesRecipes
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Mashed Potato Bar (in a slow cooker)

4 lb. russet potatoes, washed, peeled and quartered (make the pieces uniform in size.)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Lawry’s seasoned salt

1 to 2 teaspoons freshly ground black pepper

1 cup water

4 Tablespoons butter, cut into little chunks

8 oz. chive & onion cream cheese

1/3 cup milk

Place potato pieces in slow cooker. Add garlic powder, onion powder, seasoned salt, pepper, water, and butter.

Mix well to coat potatoes. Cover and cook on HIGH for 4 hours (or until potatoes are tender.)

Once potatoes are tender, mash them well with a potato masher, right in the crock.

Stir in the cream cheese until evenly blended. Stir in milk. 

Serve or keep warm on the LOW setting for up to 2 hours. If you have a WARM setting you cold keep it on for 4 or more hours.

loaded potatosCategoriesRecipes
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LOADED CHICKEN & POTATOES

INGREDIENTS:

470 gr. Of boneless chicken breasts, cut them into 1-inch cubes.8 medium red potatoes, peeled and cut them into 1/2″ cubes.

1/3 C.Of olive oil.

2 Tbsp.Of garlic powder.

2 Tbsp. Of hot sauce, you can add more if you like it so HOT.

1 Tbsp.Of paprika

.2 tsp.Of salt.

1 tsp.Of black pepper.

FOR THE TOPPING:

2 C.Of fiesta blend cheese.

1 C.Of diced green onion.

1 C.Of crumbled bacon.

DIRECTIONS:

Step 1: Preheat the oven to 400°F. And spray with a cooking spray the bottom of a 9.13′′ baking dish.

Step 2: Mix the olive oil, with salt, black pepper, garlic powder, paprika, and hot sauce together in a big bowl.

Step 3:Added the chicken and cubed potatoes and stir to coat them.

Step 4: Scoop the potatoes and chicken into the lined baking dish carefully.

Step 5: Bake for 55- to 60 minutes, stirring every 20 minutes, until fried, crispy, and browned on the outside.

Step 6: While the potatoes are cooking, fry the bacon, about half a pound.

Step 7: When completely baked, removed the potatoes and chicken from the oven.

Step 8: Placed the cheese, fried bacon, and green onion on top of the fried potatoes.

Step 9: After that, Placed the casserole back in the oven and cooked for another 5 minutes or until the cheese melted.

A fantastic warm and hearty weeknight meal, quick to cook and get on the table, enjoy it!!

Baked Chicken Nugget SpaghettiCategoriesRecipes
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Baked Chicken Nugget Spaghetti

  • Prep 15 Min
  • Total 35 Min
  • Ingredients 4
  • Servings 4

Ingredients

  • 8oz uncooked spaghetti, broken in half
  • 1jar (26 to 28 oz) tomato pasta sauce
  • 1box (11 oz) frozen breaded chicken breast nuggets
  • 1 1/2cups shredded mozzarella cheese (6 oz)

Steps

  • In 3-quart saucepan, cook spaghetti as directed on package. Drain; return to saucepan.
  • Meanwhile, heat oven to 400°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • Stir pasta sauce into cooked spaghetti. Pour into baking dish, spreading evenly to cover bottom of dish.
  • Arrange frozen chicken nuggets in single layer over spaghetti mixture.
  • Bake uncovered 8 minutes. Remove from oven. Turn chicken nuggets over; sprinkle cheese over top.
  • Return to oven; bake 6 to 8 minutes longer or until chicken is thoroughly heated and cheese is melted.
funeral potatosCategoriesRecipes
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Funeral Potatoes

PREP TIME 10 minutes

COOK TIME 1 hour 5 minutes

TOTAL TIME 1 hour 15 minutes

SERVINGS 6

Ingredients 

  • 1 large 30-oz package of traditional frozen hash browns (take out of the freezer 20 mins prior to cooking)
  • 1/2 large yellow onion chopped
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups sour cream
  • 2 1/2 cups shredded cheddar cheese
  • 3 tablespoons chives we used freeze dried but you can use fresh too
  • 1 can cream of chicken soup or click on the link in the paragraph above for a homemade condensed cream of chicken soup recipe
  • 1 1/2 cups French’s Fried Onions crushed
  • 2 cups nacho cheese Doritos crushed
  • I used a large gallon size bag and a rolling pin to crush my French’s Onions and Doritos.

Instructions 

  • In a medium skillet heat 1 tablespoon butter and cook your onion until soft (about 5 mins)
  • In a large mixing bowl combine your hash browns, salt, black pepper, chives, sour cream, shredded cheddar cheese, cream of chicken soup and your cooked onion. Stir well. It may take some serious arm muscle to work this all together if your hash browns are still frozen but should mix easily if thawed.
  • Preheat your oven to 375°. Put your potato mixture into a 9×13 casserole dish and cook in the oven for 30 minutes. Take out and stir the whole casserole well. Put back in the oven and continue to cook until it’s bubbling on the sides and in the middle, about 20-30 more minutes depending on your oven. Once it’s bubbling in the middle you know it’s done.
  • Take the casserole out of the oven and sprinkle your crushed onion and Dorito mixture on the top. Put back in the oven for an additional 5 minutes but watch carefully so the topping doesn’t burn.
  • Remove from the oven and serve immediately.
chicken-nugget-casseroleCategoriesRecipes
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Chicken Nugget Casserole

PREP TIME15 MINSCOOK TIME15 MINSTOTAL TIME30 MINSSERVINGS8

  • INGREDIENTS
  • 1 1/2 lbs Frozen Chicken Nuggets
  • 16 oz. Bowtie Pasta (Cooked to al dente)
  • 28 oz. Crushed Tomatoes (can)
  • 1 Tbsp Italian Seasoning
  • 2 tsp Garlic Salt
  • 2 cups Mozzarella Cheese (shredded)
  • 1 cup Parmesan Cheese (grated)

INSTRUCTIONS

  • Preheat the oven to 375 degrees F. Spray a 9X13 baking pan with non stick cooking spray.
  • Cook the pasta to al dente according to the package instructions and drain.
  • Add the tomatoes, Italian seasoning and garlic salt to a large mixing bowl. Stir to combine thoroughly.
  • Then mix in the cooked pasta, frozen chicken nuggets, and half of each of the cheese (parmesan and mozzarella).
  • Spread the mixture into the 9X13 baking pan.
  • Top with the remaining mozzarella and parmesan cheese.
  • Bake uncovered for 50-60 minutes or until the sauce is bubbly and the cheese on top is golden brown.
  • Serve warm and enjoy!
BBQ-Pasta-SaladCategoriesRecipes
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BBQ MACARONI SALAD

yield: 8-10 SERVINGS

prep time: 15 MINS

cook time: 12 MINS

total time: 27 MINS

INGREDIENTS

  • 8-12 ounces diced ribs or any other meats
  • 1 pound elbow macaroni
  • 1 red bell pepper, seeded and finely chopped
  • 1 celery rib, finely chopped
  • 4 green onions, sliced thinly
  • 2 tablespoons cider vinegar
  • 1 teaspoon hot sauce
  • 1 teaspoon chili powder
  • ⅛ teaspoon garlic powder
  • Pinch of cayenne pepper
  • 1 cup low-fat mayonnaise
  • ½ cup BBQ sauce

INSTRUCTIONS 

  • In a large nonstick skillet, heat 1 teaspoon canola oil over medium heat until shimmering.
  • Add the chopped meat and cook until browned, about 5 minutes.
  • Transfer the meat to a paper towel-lined plate and let it cool slightly before using in the recipe.
  • In a large pot, bring 4 quarts of water to a boil.
  • Add 1 tablespoon salt and the macaroni and cook until nearly tender, about 6 minutes.
  • Drain the pasta in a colander and rinse with cold water until cool, draining again briefly.
  • Transfer the moist pasta to a large bowl.
  • Stir in the meat, bell pepper, celery, green onions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper.
  • Let the pasta sit for about 5 minutes to absorb the flavors.
  • Stir in the mayonnaise and barbecue sauce.
  • Season with salt and pepper to taste and serve.
  • The salad can be covered and refrigerated for up to 2 days.
  • Check the seasonings before serving and stir in a few tablespoons of warm water before serving, if needed to bring the salad back to its creamy texture.
goulashCategoriesRecipes
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Easy Goulash Recipe

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Ingredients

  • 1 tbsp olive oil
  • 1 cup onion, diced
  • 1 green bell pepper, diced
  • 2 lbs. ground beef, lean
  • 3 tsp garlic, minced
  • 2 15 oz cans tomato sauce
  • 2 15 oz cans petite diced tomatoes
  • 3 cups beef broth
  • 3 tbsp Worcestershire Sauce
  • 2 tsp seasoned salt
  • 2 tbsp Italian Seasoning
  • 3 bay leaves
  • 2 cups macaroni noodles, uncooked
  • 1 cup cheddar cheese, shredded

Instructions

  • Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in garlic and stir until fragrant (about 30 seconds).
  • Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.
  • Remove the bay leaves and stir in the cheddar cheese just before serving. Enjoy!