This recipe is so easy to make! Do you have to take a dish to your upcoming holiday party and you do not have a lot of time to make something? Make this! Everyone LOVES this Crunchy Onion Potato Bake!
2 1/2 cups milk
1 1/2 cups water
1/4 cup butter
1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes
1 can (15.25 oz) Green Giant® whole kernel corn, drained
1 cup shredded Cheddar cheese (4 oz)
1 can (2.8 oz) French-fried onions
1 Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn.
2 Spoon half of potato mixture into dish. Sprinkle with 1/2 each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions.
3 Bake 10 to 15 minutes or until cheese is melted and onions are golden.
This is sure to be your next family favorite, who does not like Crunch Onion Potato’s? YUM!!!
If you have friends or family members that have to follow a gluten free eating plan (Like I do!) they will really THANK YOU for this Gluten Free Snickerdoodle Che Mix treat!
1/4 cup sugar
1 teaspoon ground cinnamon
2 cups Cinnamon Chex® cereal
2 cups Chocolate Chex® cereal
4 cups popped popcorn
1/4 cup butter or margarine
1 In small bowl, mix sugar and cinnamon; set aside. In large microwavable bowl, mix cereals and popcorn.
2 In 1-cup microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Pour over cereal mixture, stirring until evenly coated.
3 Microwave uncovered on High 2 minutes, stirring after 1 minute. Sprinkle half of the sugar mixture evenly over cereal mixture; stir. Sprinkle with remaining sugar mixture; stir. Microwave 1 minute longer. Spread on waxed paper or paper towels to cool. Store in airtight container.
Merry Christmas and I hope you share this Gluten Free Snickerdoodle Che Mix recipe with your friends and family.
I have to admit I am very proud of how this book has turned out. When I did my first cook book I seriously had no idea what so ever how to make one. But instead of feeling paralyzed about how to begin I just jumped in and did it. That cook book, although very sloppy, turned out to be a rather great success in the terms of sales. And even more then that though, it taught me to not allow my own fear to stop me. If it had failed, at least sales wise, it still would have been successful because I DID IT!
If you would like to purchase this new Cook eBook, or my other two, you can find them right here on my blog, just click on Natalee’s eBooks for Purchase At the Top of this page or go to http://www.natalee.rocks
Thank you all for your support and as always please feel free to leave me a comment, I love getting feedback from everyone!
1 lb chicken tenders or breast cut into chunks…
3 tbsp. bbq seasoning, divided
1/2 cup BBQ Sauce
3-4 medium russet potatoes, cut into small chunks
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1 tbsp. extra virgin olive oil
2 green onions, chopped
Preheat oven to 475 F.
Toss the cubed potatoes with extra virgin olive oil, 1 tbsp bbq seasoning. Transfer the potatoes into a cooking spray coated baking dish. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, in a large bowl mix together the chicken, bbq seasoning and bbq sauce, refrigerate. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 F. Top the cooked potatoes with the bbq chicken mixture. Bake for an additional 25 minutes, turning occasionally. In another bowl mix together the cheese, bacon & green onion and top the chicken with the cheese mix. Return the casserole to the oven and bake for 5-10 minutes until cheese mixture is melted.
2 lbs. lean ground beef
5 slices sourdough bread
1 c. almond milk (any milk)
1/2 tsp. soy sauce
1 Tbsp. Italian seasoning
1 medium onion, diced fine
4 tsp. minced garlic
12 slices thin bacon, cut in half
1/3 c. brown sugar
1 tsp. prepared mustard (sandwich mustard)
1 c. ketchup
Preheat oven to 350°. Line cupcake pan with liners or coat with cooking spray. Remove any rings and wash hands well.
Stack bread slices and using a sharp knife, dice bread up as if making croutons. Add milk, eggs, seasoning, soy sauce, onion and garlic to bread and mix well.
Add ground beef to wet mixture. Using hands, mix well until wet mixture is combined well.
Using an ice cream scoop, scoop up a ball of meat mixture. Take one of the bacon halves and wrap around the ball. Place ball into cupcake pan.
Mix all ingredients for sauce in a small bowl. Take a spoon of this sauce and spread over the tops of each meatloaf ball. Sprinkle with black pepper.
Bake 45 minutes to an hour, depending on oven. After 45 minutes, keep an eye on them to not get over done or they will not be as moist.
If you Tried this recipe Please let me know what you thought! I love to get feedback.