Corn Chowder

1  cup chopped onion
2 cups frozen southern style hash browns
2 cups diced cooked ham
1 can corn (do not drain)
1 can cream style corn
1 corn can full of milk
1 can cream of mushroom soup
salt, pepper, parsley flakes

Directions

Combine everything in crock pot and cook on high 3-4 hours or all day on low.

Beef and Scalloped Potatoes

5 to 6 large Red Potatoes, sliced
1 cup chopped onion, divided
2 tsp salt, divided
1 cup grated cheddar cheese
1 1/2 pounds ground beef
3/4 cup sour cream
1/2 cup crushed saltines

Directions

Preheat oven to 350 degrees.

Layer potatoes, 3/4 cup onion, 1 tsp salt, and cheese evenly in a greased 9x13 inch pan.

In a bowl mix: beef, sour cream, saltines, remaining onion and salt. Place beef mixture over potato mixture. Bake covered with foil 30 minutes. Remove foil and bake additional 20 minutes, or until meat and potatoes are done.

side note: this one we seasoned with Italian seasoning as well

Potatoes au Gratin

4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened
1-½ cup Heavy Cream
½ cups Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated

Directions

Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.


side note: this is the infamous Pioneer Woman's recipe found here.  YUM.

Mich's Crockpot

2 boneless skinless chicken breasts cut in strips
1/4 package cream cheese
pepper, onion salt & garlic salt
1/4 cube margarine
2 cans cream of chicken soup
shredded hash browns {as many as I can fit}
1 cup grated cheddar cheese
chives

Directions

Combine chicken, cream cheese, pepper, onion salt, garlic salt and margarine in crock pot. cook on high for 1 hour.

After 1 hour - Mix together soup, hash browns & cheese seasoning with pepper, onion salt, garlic salt and chives. Add to crock pot.

Set crock pot on low for 3-4 more hours or high for 2.


side note: I like to add any leftover rice, mashed potatoes and gravy as well.

*special thanks to my friend Michelle for her ingenious recipe!

Stewed Chicken & Vegtables

6-8 red potatoes
1 lb baby carrots
3-4 boneless, skinless chicken breasts
1 medium onion, thinly sliced
1 envelope onion soup mix

Directions

Place chicken in slow cooker.
Layer potatoes, carrots and onions over chicken.

Mix soup mix with ¼ cup water, then drizzle over veggies and chicken.
Put lid on slow cooker and set it on low.

Go amuse yourself with your favorite show.

Come back after a few hours... EAT!

sidenote: this recipe was originally called Roasted Chicken and Vegetables out of '101 Things To Do With A Potato'.  I decided to try it 'stewed' very yummy both ways.

Funeral/Potluck Potatoes

24 oz bag frozen shredded hash browns
2 cups sour cream
1/2 cup butter or margarine - melted
1/2 cup chopped onion
10.5 oz can of cream of chicken soup
1 1/2 cups grated cheddar cheese
1 1/2 cups crushed corn flakes

Directions

Preheat oven to 350 F°.

In large microwave safe bowl, microwave frozen hash browns 4 minutes on high.

Stir in sour cream, melted butter, onion, soup and cheese into potatoes.

Spread mixture into greased 9x13 pan.

Sprinkle crushed corn flakes over top.

Bake uncovered 45-50 minutes or until bubbly around the edges.

Potato Wedges

1 large baking potato
2 Tbs Olive Oil
1/2 tsp Italian Seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt

Directions

Cut each potato into wedges; place in a large Ziploc bag or bowl. Add the remaining ingredients; toss to coat. Arrange in a single layer on a baking pan coated with nonstick cooking spray. Bake at 400 for 15 minutes. Turn; bake 15 minutes longer or until as done as you'd like 'em!