Yummy Potatoes

2 lbs frozen hash browns* OR 6 cups diced potatoes

1 can Cream of Chicken soup

1/2 soup can milk

1 cup sour cream

1 cup cheddar cheese, grated

1/4 cup grated onion (optional)**

Salt and pepper to taste

3 tablespoons butter, melted

3/4 cup corn flake, crushed

DIRECTIONS:

Cook fresh potatoes or thaw frozen potatoes (see *note below).

In a large bowl, combine soup, milk, sour cream, cheese, and onion (see **note below) and salt and pepper to taste.  If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Add potatoes and mix until coated.  Spray bottom of a 2-3 quart casserole dish or a 9x13 cake pan with cooking spray. Place potatoes dish.  

Crush cornflakes in a zip-locked baggie with a rolling pin.  Melt butter and pour it in with corn flake crumbs. Shake cornflakes in bag until coated with butter.  Sprinkle crumbs over casserole.  Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.

NOTES:

* Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded).

** Use 1 tablespoon dried onion OR sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.

"Also called "Ward Party Potatoes," "Christmas Potatoes," "Potato Casserole”,  probably many other names - but the most famous is “Funeral Potatoes” because it is often served at funerals and Church parties in Utah."

Garlic Cheddar Chicken

Six Sisters Stuff

http://www.sixsistersstuff.com/2014/07/garlic-cheddar-chicken-recipe.html

INGREDIENTS:

1/2 cup butter

4 cloves garlic, minced

3/4 cup dry bread crumbs

1/2 cup freshly grated Parmesan cheese

1-1/2 cups shredded Cheddar cheese

1/4 teaspoon dried parsley

1/4 teaspoon dried oregano

1/4 teaspoon ground black pepper

1/8 teaspoon salt

8 skinless, boneless chicken breast halves - pounded thin (or 4 butterflied-cut horizontally in half)

DIRECTIONS:

1.   Preheat oven to 350 degrees F.

2.   Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.

3.   In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.

4.   Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.

5.   Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

NOTE:  Seems like it would be better to leave the cheddar cheese out of the breading and just sprinkle it on top of the chicken before cooking.  The cheddar is hard to coat on the chicken.

Buffalo Chicken Tacos

http://www.mrsregueiro.com/2011/09/buffalo-chicken-tacos.html

Yield: 5 servings, 2 tacos each.

Ingredients: 

1/3 cup flour
3 tablespoon cornstarch
1/8 teaspoon cayenne pepper
1 teaspoon garlic powder
1/3 cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas

1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces

Toppings:
Shredded butter Lettuce
Diced onions mixed with cilantro
Avocado slices
Ranch dressing
Green onions, sliced thinly

Directions:
Heat a large skillet oven over medium-high heat.

In a large bowl, combine cornstarch, flour, cayenne, and garlic powder.  Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the skillet and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with 1/3 cup buffalo wing sauce.

Assemble 10 tacos, dividing the toppings evenly among each taco. 

Grilled Chinese Chicken Kabobs

Another delicious recipe from one of my favorite blogs, Six Sisters' Stuff.  These kabobs are simple with lots of flavor!

Ingredients:

1/2 cup soy sauce
1/2 cup brown sugar
2 tablespoons minced onion
1/4 cup rice vinegar
3 cloves garlic, minced
2 teaspoons ginger
2 tablespoons sesame oil
1 1/2 lbs skinless, boneless chicken breasts, cut into bite-size pieces (1 breast per person)

Directions:
Mix together the first seven ingredients and place in a gallon-sized resealable bag. Place chicken pieces in the bag and mix until all the chicken is completely coated. Place in the fridge for at least 2 hours (I recommend more like 6-8 hours).

Remove chicken from fridge and thread chicken on skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Discard marinade.

Place kabobs on a grill over medium-high heat. Cook until chicken is no longer pink and has an internal temperature of 165 degrees (about 10 minutes, turning chicken once).

Top with sliced green onions and serve with Grilled Caramelized Pineapple.

Cheeseburger Wraps

This recipe comes from Six Sisters' Stuff.  This tastes better than it sounds.  

Ingredients:
1 lb ground beef
2 tablespoons ketchup
1 tablespoon mustard
1 teaspoon dried minced onion
1 tablespoon Worcestershire sauce
salt and pepper to taste
5 flour tortillas
1 1/2 cups cheddar cheese
additional hamburger toppings you like (tomatoes, lettuce, pickles, ketchup, mustard, etc)

Directions:
In a large skillet, brown hamburger until no longer pink. Add ketchup, mustard, onion, Worcestershire sauce, and salt and pepper and cook for about 2 minutes, until all combined.
Take a tortilla and line the middle with a small amount of cheddar cheese. Add some cooked hamburger beef and then top with your favorite hamburger toppings. Roll the tortilla up and tuck in the ends (like a burrito). You can either eat as is or throw on a grill (or even an indoor grill- like a George Foreman grill) for 3-5 minutes (just until you see grill marks).
These go perfectly with our Baked Tater Wedges and Fry Sauce!

This recipe from: http://www.sixsistersstuff.com/2013/07/cheeseburger-wraps.html#gGD8qf5KMBO4sdGG.99

Chicken Rolls

375 degree - 20 minutes

(May be frozen uncooked and then cooked for 25-30 minutes.)

Chicken Rolls:

2 cups cooked chicken, beef or turkey- small pieces

6 ounces Cream cheese, softened

1/4 teaspoon pepper

2 Tablespoons minced Chives

4 tablespoons butter, softened 

1 small can mushrooms (optional)

Slivered Almonds

2 cylinders of Crescent Refrigerated Rolls 

Optional Bread coating:

1 package stuffing, 

1/4 cup melted margarine 

Gravy:

1 can Cream of Chicken soup

enough milk to thin to a gravy texture (about 1 cup)

CHICKEN ROLL DIRECTIONS:

Combine cream cheese, (optional mushrooms), butter and pepper until smooth.  Stir in meat.  Separate rolls into 16 sections and divide the meat filling equally on each roll.  Roll up each roll and tuck corners under.  If adding, bread coating, dip top of each roll in melted margarine and then stuffing mix.

 

Bake on ungreased cookie sheet, leaving 1 inch space around each roll.  Bake at 375 degrees for 20 minutes or until browned.

GRAVY DIRECTIONS:

Combine Cream of Chicken soup with milk and heat.  Just before serving, put gravy over top of each cooked roll.

Recipe from Phyllis Nicoll & Sue Hirst, Country View Ward

Chicken Roll Recipe Calories = 3682/16 rolls = 230 calories per roll   

Gravy Calories =600/16 tbs = 38 calories per Tablespoon

Chive and Onion Mashed Potatoes

This recipe comes from Real Mom Kitchen.  They are scrumptious and easy.

INGREDIENTS:

2 1/2 pounds baking potatoes, peeled and quartered (this is about 7 russet potatoes)
1 (8 oz.) tub Chive and Onion cream cheese spread

   or make your own Chive & Onion Cream Cheese Spread
1 Tbsp butter
milk
salt to taste

DIRECTIONS:

Place the potatoes in a large saucepan with enough water to cover. Bring to a boil and boil for 20 minutes or until tender.

Drain potatoes and mash. Mix in the cream cheese, butter, and enough milk to reach desired consistency. Makes 8 1/2 cup servings.

Recipe Adapted form Taste of Home Cooking School Spring 2011 issue