Archives for category: holiday meal

Gotta love Crock Pot recipes! Here’s one for CHEESY BACON HASHBROWNS. It’s basically the best. EVER. You just mix everything in your slow cooker and let it do its thing.

Crock Pot Cheesy Bacon HashbrownsWHAT YOU NEED:

  • 1 pkg, partially thawed, frozen shredded hashbrowns (usually they come in bags of approx. 1 lbs. or 2-ish lbs.)
  • 16 oz sour cream
  • 1 can cream of chicken soup (don’t add water)
  • 8 oz shredded sharp cheddar cheese + extra if you want any for a topping
  • 1/4 c milk
  • 1/2 white onion, chopped
  • 1/2 stick butter, softened
  • 1/8 tsp garlic salt
  • 3 oz cooked bacon bits + extra if you want any for a topping

WHAT YOU DO:

Spray slow cooker with non-stick cooking spray, or line with a crock pot liner. After making this for Thanksgiving yesterday, I would recommend splurging on the liner. We sprayed the crock pot with Pam but still ended up with a crusty mess. 😉

Add all ingredients to the slow cooker, then mix everything together.

Cover and cook on HIGH for 3 hours, stirring occasionally. Optional: before serving sprinkle with additional cheese and/or bacon bits.

recipe adapted from thefrugalgirls

Slow Cooker liners for Crock Pot recipes

Crock-Pot Programmable Cook and Carry Slow Cooker

2011

I love salt & vinegar potato chips, so I made this Martha Stewart recipe for Easter Dinner 2011. They were SO yummy.

You can make these ahead of time. Boil & smash them, cover & refrigerate overnight, then finish in the oven the next day.

1 1/2 lbs small round or fingerling potatoes
Coarse salt
2 Tbs extra-virgin olive oil
1/4 c. malt vinegar

In a medium pot bring potatoes to a boil in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes, then drain. Place a folded dish towel on a work surface and place a potato inside. Gently smash potato so that it is flattened but still in one piece (edges will split). Repeat with remaining potatoes.

Preheat oven to 450F. Brush a rimmed baking sheet with 1 Tbs oil. Place potatoes on sheet and brush tops with 1 Tbs oil. Bake until crisp and golden, 35 mins, flipping them halfway through. Remove from oven, toss with vinegar & season with salt.

Easter 2011