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Crack Potatoes

Crack Potatoes

I made the best potatoes last night and ate way too much!!  I found this recipe at Plain Chicken and had to try it.  They are absolutely delicious and next time I will have to half it or maybe even divide it into thirds and freeze the others for later.  It makes a lot and for just the 4 of us (although Cheyenne didn’t eat any) it was way too much.  I even had a plate of it for lunch today.

 

Crack Potatoes or Loaded Potato Casserole

2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large (28 – 30oz) bag frozen hash brown potatoes – shredded kind

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Posted by on March 30, 2012 in Sides, Uncategorized

 

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Cheddar Biscuits (Just like Red Lobster’s)

Cheddar Biscuits (Just like Red Lobster’s)

I made these Cheddar Biscuits to go with the Crockpot BBQ Chicken and Easy Oven Roasted Potatoes tonight and they were a huge hit!  I found them too on Pinterest, which is my current addiction.  It’s just so easy to see a recipe, project, craft, style, idea or whatever and just pin it to your board.  Seriously, addictive! 

 

Anyway, these Cheddar Biscuits are awesome!  They taste just like Red Lobster’s Cheddar Bay Biscuits.  Seriously…they do! 

Cheddar Biscuits (Just like Red Lobster’s)

1 pack buttermilk biscuit mix (I used Bisquick, about 1 1/2cups)
1 1/2 cups shredded cheddar cheese
1/2 cup milk
2 tbsp butter
1 tbsp oregano (you can omit or use less)
3/4 tsp garlic salt

1. Preheat oven to 400F. Spray cooking sheet with non-stick spray.

2. Put biscuit mix, cheese and milk in a bowl and mix well to form a sticky dough.

3. Using spoon, drop lumps of dough onto cookie sheets 1.5in apart. Bake for 10min.

4. In a bowl, melt butter and mix with oregano and garlic salt.

5. When the timer goes off, take them out and brush with butter mixture and bake 5min at 400F and another 5-6min at 350F.

 

 

 

 

 

 

 

 

 

Give them a try and let me know what you think!!

Happy Cooking,

Lori

 
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Posted by on February 3, 2012 in Breads, Quick & Easy

 

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Cheesy Zucchini Rice

Cheesy Zucchini Rice

I made this rice along with the Parmesan Romano Panko Crusted Chicken Breasts last night and it was really good.  It’s a nice way to sneak some veggies in for the kids and since Cheyenne loves rice and cheese, she absolutely loved this rice. 

 

 

Cheesy Zucchini Rice

  • 2 cups chicken or vegetable broth
  • 1 cup long-grain white rice
  • 2 Tbs butter
  • 1 medium zucchini, grated on the large holes of a cheese grater
  • 1 cup shredded sharp cheddar
  • salt and pepper, to taste

Bring the broth to a boil in a medium saucepan.  Stir in the rice, cover, and reduce heat to low.

Cook about 20 minutes, or until most of the liquid has been absorbed.

Remove from heat, add the butter and zucchini, and cover.  Allow to stand 5 minutes, then stir to incorporate.  Stir in the cheese, season with salt and pepper, and serve.

Let me know if you make this and how you like it! 

Happy Cooking,
Lori

 
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Posted by on January 27, 2012 in Quick & Easy

 

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