Easy Cheesy Potatoes

Crockpot recipe

Prep: 15 minutes
Cook: 5-6 hours (low)
Makes: 12 servings

28 oz package frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
10.75 oz can condensed cream of chicken with herbs soup
1 c finely shredded smoked Gouda cheese (4 oz)
1 c finely shredded provolone cheese (4 oz)
8 oz package cream cheese, cut into cubes
3/4 c milk
1/4 c sliced leek or thinly sliced green onions
½ tsp ground black pepper
4 slices bacon, crisp-cooked and crumbled

In 4 quart slow cooker, combine thawed potatoes, soup, smoked Gouda cheese, provolone cheese, cream cheese, milk, leek, and pepper.

Cover and cook on low-heat setting for 5-6 hours. To serve, sprinkle with bacon.

Yum, even without the bacon!

Triple Chocolate Cake

1 pkg. deep chocolate cake mix
1 sm. (3 oz.) pkg instant chocolate pudding mix
1/2 c. oil
1/2 c. strong coffee, cooled
8 oz. sour cream
4 eggs
1 (12 oz.) pkg. semi-sweet chocolate chips (1-1/2 c.)
powdered sugar

Preheat oven to 350 degrees. Spray a Bundt pan with Pam. Mix all ingredients except chips and powdered sugar for 5 min. with mixer. Add chips last and stir thoroughly. Pour into pan and bake for 65 min. After cake cools and is turned onto plate, sprinkle with powdered sugar and serve.

Chicken with Creamy Chive Sauce

Prep: 15 minutes
Cook: 4-5 hours (low)
Makes: 6 servings

6 skinless, boneless chicken breast halves (about 1 ½ pounds total)
1/4 c butter
7 oz package Italian salad dressing mix
10.75 oz can condensed golden mushroom soup
½ c dry white wine
½ of an 8 oz tub cream cheese with chives and onion
Snipped fresh chives (optional)

Place chicken in 4 quart slow cooker. In a medium saucepan, melt the butter. Stir in the dry Italian salad dressing mix. Add mushroom soup, wine, and cream cheese, stirring until combined. Pour over the chicken.

Cover and cook on low-heat setting for 4-5 hours. Serve chicken with sauce over pasta or rice, sprinkled with fresh snipped chives.


~~I made this for the first time last night to rave reviews from all the kids. I didn't have the fancy tub of cream cheese with chives, so I had to improvise and use dried chives and plain cream cheese, since that was all I had. I doubled the recipe for the troops, so had to use a combination of bone-in and boneless chicken. Work with what you have, but definintely use the golden mushroom soup!

Easy peasy, and great over brown rice.

Homemade Hand Sanitizer

1- cup Aloe Vera Gel (or you can make your own)
1- teaspoon rubbing alcohol
2- teaspoons vegetable glycerin
8-10- drops tea tree or lavender essential oil

Mix together and then store in small bottles or hand pumps.

Birds Nests for Easter

1 cup of butterscotch chips
1/2 cup light corn syrup
1/3 cup of sugar
1/2 cup creamy peanut butter
2 1/2 cup chow mein noodles
2 cups chex cereal, lightly crushed
assorted candies such as malted eggs and marshmallow chicks

Combine butterscotch chips, syrup, peanut butter and sugar. Microwave in 30 second intervals till smooth. Stir mixture into noodles and cereal until coated. Quickly shape small balls into nests and add chocolate eggs. Makes about a dozen nests

Lemon Squares

This recipe came from long-time family friend and the bestest cook ever, Faye Tieche. She was Aunt Faye to our kids, Miz Tieche to Dick when he worked for her in the school cafeteria back in middle school. We miss this wonderful lady!

2 c sugar
4 Tbsp Lemon juice
½ tsp salt
1 c butter, softened
4 eggs, slightly beaten
2 c flour, sifted
½ c powdered sugar
1 lemon rind, grated

Make dough of flour, powdered sugar, and butter. Knead together with salt. Spread in 9x12 ungreased pan. Bake at 350 degrees for 20 minutes.

Beat remaining ingredients with wire whisk; pour over baked dough and bake again at 325 degrees for 25 minutes. Allow to cool in fridge at least two hours. Sprinkle the top with powdered sugar, then cut into squares.

Busy Day Soup

6 c water (I used beef stock)
1 lb ground beef
1 L can tomatoes, undrained
1 pkg frozen mixed vegetables
1 pkg onion soup mix
2 cubes of beef bouillon (use if cooking with water)
½ c macaroni or rice
minced garlic
salt & pepper
Italian seasonings

Brown and drain the ground beef. Add water and bring to a boil. (The original recipe called for cooking the beef in the boiling water rather than browning it.) Add remaining ingredients and simmer for one hour. Freezes well.