Cheesy Ranch Potato Bake

Cheesy Ranch Potato Bake
Recipe From AllRecipes

• 
  
• Ingredients

• 4 pounds russet potatoes, cut into 1/4 inch cubes
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 tablespoons butter, cubed (I used half this amt)
  
• 1 (8 ounce) package shredded colby-Monterey Jack cheese blend
• 1 (8 ounce) bottle Ranch dressing (enough to coat potatoes)
  

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes.
3. Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

Crescent Mummy Dogs for Halloween

Crescent Mummy Dogs

recipe found here

Hot dogs are all wrapped up in a classic recipe for Halloween...or anytime a chuckle is in order.
Prep Time: 30 Min
Total Time: 50 Min
Makes: 10 sandwiches
User Rating:

INGREDIENTS:

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 1/2 slices American cheese, quartered (2.5 oz)
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired

DIRECTIONS:

1. Heat oven to 375°F.
2. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."
High Altitude (3500-6500 ft): Bake 15 to 19 minutes.

Aunt Millie's Broccoli Casserole

I wanted this to be more of a main dish rather than a side, so I added some cubed up cooked chicken, I used a bag of frozen broccoli, and also a bag of frozen mixed veggies. I doubled the recipe and didnt have croutons so I added some bread crumbs on top.


Recipe adapted from a recipe found at AllRecipes

INGREDIENTS

• 4 heads fresh broccoli, chopped
• 1 1/2 cups shredded American cheese
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 1/2 teaspoons salt
• 2 teaspoons ground black pepper
• 3 tablespoons butter
• 2 cups crushed, seasoned croutons

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
3. In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.
4. In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
5. Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.

Baked Potato Soup

Baked Potato Soup
Recipe from AllRecipes

Notes: I didnt have bacon so I used some bacon fat to cook the onions and garlic in, Also I added in a bag of frozen mixed veggies at the end because we wanted more veggies. SOOo good and filling. I will definitely make this again and again. Ohh forgot to say and so EASY it is :)

Ohh I cooked my potatoes in the chicken broth til tender, I didnt have any baked

INGREDIENTS

• 3 bacon strips, diced
• 1 small onion, chopped
• 1 clove garlic, minced
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried basil ( I used half this amt)
  
• 1/2 teaspoon pepper
• 3 cups chicken broth
• 2 large baked potatoes, peeled and cubed
• 1 cup half-and-half cream
• 1/2 teaspoon hot pepper sauce
• Shredded Cheddar cheese
• Minced fresh parsley

DIRECTIONS

1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

French Bread Rolls
Recipe found here SOOO GOOD! from the My Kitchen Cafe Blog

French Bread Rolls

adapted from allrecipes.com

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 12-13 minutes in the preheated oven, or until golden brown.

*Can freeze the rolls after baking - microwave on high for 2 minutes before serving.