Creamy Hash Browns

 

Creamy Hash Brown Bake

(8-10 servings)

 

Ingredients:

32 oz. Frozen Hash Browns

8 oz. Cheddar Cheese, shredded

1 can (10½ oz.) Cream of Chicken Soup

2 cups Sour Cream

¾ cup Unsalted Butter, melted, divided

3 tbsp. Onion, finely diced

¼ tsp. Paprika

2 cups Cornflakes, slightly crushed

Directions:

In a large bowl, combine hash browns, cheese, soup, sour cream and half the melted butter.  Spoon this mixture into a greased 9x13 baking dish.  Sprinkle with paprika.  In a medium bowl, combine cornflakes and remaining melted butter and mix.  Sprinkle this mixture over the casserole.  Place, uncovered, in a pre-heated 350-degree oven for 50-60 minutes or until golden and bubbly.

Notes:              Some might not like the cornflakes on top.  If so, skip this step and follow the oven instructions. 

Ideas for Future Efforts

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Mushroom Rice Bake

 

Mushroom Rice Bake

(4 servings)

 

Ingredients:

1½ cups Rice, uncooked

2 cups Fresh Mushrooms, sliced

1 small Onion, chopped

1 can (10½ oz.) Condensed Beef Broth

1 can (10½ oz.) Cream of Mushroom Soup

½ stick Unsalted Butter, melted

½ tsp. Black Pepper

Directions:

In a medium bowl, combine all the ingredients mixing well.  Spoon mixture into a sprayed 2-quart baking dish.  Place in a pre-heated 375-degree oven for covered for 50-55 minutes or until liquid is absorbed and rice is tender.

Notes:              You can easily double the recipe for a larger crowd.

Ideas for Future Efforts

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Fall Side Dishes

 As the weather starts to change to fall winds, I have a couple of side dishes that work well in this time of year.

We start with “Mushroom Rice Bake” on Wednesday.  Then followed by “Creamy Hash Brown Bake” on Thursday.

Both of these dishes work well throughout the winter season too.  So enjoy them and let others know of them as well.

Thanks, and “Happy Cooking” until next time.

Bacon-Cheddar Dip (GF)

 

Bacon-Cheddar Dip (GF)

(12 servings)

 

Ingredients:

1 lb. Bacon, cooked and crumbled (see note)

¼ cup Cream Cheese, room temperature

½ cup Sour Cream

1 cup Mayonnaise

2 cups Cheddar cheese, grated

1/3 cup Green Onions, thinly sliced

½ cup Slivered Almonds

Directions:

In a large bowl, combine all the ingredients well.  Transfer to a serving dish and refrigerate at least one hour before serving.  Garnish bowl with more bacon, cheese and green onions.  Serve with your favorite gluten-free dippers.

Notes:              Cook bacon anyway you normally do.  I do mine in the oven.  Use a rimmed baking sheet lined with parchment paper.  Layout the bacon next to each other on the paper.  Place in a pre-heated 375 -degree oven for approximately 20 minutes using regular sliced bacon.  Bigger if using thick sliced bacon.  When done, remove to paper towels and let cool a little.  Then crumbled the bacon before starting this recipe.

Notes:              If you like a little heat, add finely diced jalapeno or serrano peppers to the bowl before mixing. 

Ideas for Future Efforts

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Dirty Martini Dip (GF)

 

Dirty Martini Dip (GF)

(12 servings)

 

Ingredients:

8 oz. cream Cheese, room temperature

1 cup Sour Cream

4 oz. Blue Cheese, crumbled

¾ cup Pimiento Stuffed Olives, chopped

1 tbsp. Olive Juice

¼ tsp. Onion Powder

¼ tsp. Garlic Powder

Directions:

In a large mixing bowl, combine cream cheese, sour cream, olive juice, onion powder, garlic powder and half the blue cheese.  Using a hand mixer on medium speed, fully combine the ingredients.  Now stir in the chopped olives and remaining blue cheese.  Transfer to a serving bowl and serve with your favorite gluten-free dippers.  Or refrigerate until ready to use.

Notes:              Recipe is easily doubled, if needed.

Ideas for Future Efforts

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Gluten-Free Tailgating Dips

 Because it's football season, I've got some gluten-free tailgating dips for you to try.  They may be gluten-free but everyone is going to love them.

So on Wednesday, we have "Dirty Martini Dip (GF)" to start it off.  Then on Thursday, try the "Bacon-Cheddar Dip (GF)" to follow up.  They are both easy and tasty.

I hope your team or teams do well this year.  Unless they are playing against mine.

Until next time, "Happy Cooking" and please help share this blog link with others.  Thanks.

Italian Chicken Wings

 

Italian Chicken Wings

(8 servings)

 

Ingredients:

2 lb. Chicken Wings (1^st2nd joint)

¼ cup Olive Oil

½ cup Marinara Sauce (your favorite)

½ cup Parmesan Cheese, grated

¼ cup Fresh Italian Parsley, chopped

Directions:

In a large bowl, toss wings with the olive oil and place on a rimmed baking sheet covered with foil.  Place in a pre-heated 450-degree oven for about 35 minutes.  Remove wings and place back in the bowl.  Add marinara sauce and toss to coat.  Return to the baking sheet and back in oven for another 10 minutes or a\until sauce is set.  Remove to a platter, sprinkle with Parmesan cheese and chopped parsley.  Serve immediately.

Notes:              For something different, use Alfredo sauce in place of the marinara sauce.

Ideas for Future Efforts

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