Slow Cooker "Breakfast Bake" ~~~ I love omelets and bacon, so that’s why I love this Slow Cooker Breakfast Bake. This recipe is definitely in our family’s breakfast rotation. We also always make it over the holidays and when we have guests in town. Enjoy!
These are so yummy! I was feeling lazy, so I used garlic powder instead of fresh. I also soaked the wedges in ice water for 30 minutes and dried them with paper towels before seasoning them. This takes out some starch which yields a better texture. :)
Honey glazed carrots with pecans. I've made this before, and it's super yummy. You can pretty much make glazed carrots with anything - cinnamon, maple syrup, balsamic, ginger, or even just terragon or parsley. Veggie om noms.
Cracker Barrel's Hash Browns Casserole -Copycat Ingredients: 1 (32 ounce) bag oreida potato shreds hash browns (they only make one size) 1 onion, chopped or diced 1 (10 1/2 ounce) can cream of mushroom soup 1 (10 1/2 ounce) can cream of celery soup 3 tablespoons margarine 1/2 lb colby cheese, grated Directions: Preheat oven to 350*F. Mix potatoes, onion, celery and mushroom soups, and 1/2 of the cheese. Coat a 9" x 13" baking dish with spray oil. Spread mixture into dish. Sprinkle…
Need a party snack to feed your hungry game day crowd? These Taco-Seasoned Tater Tots are sure to please! They pack all the taco flavor you loves - in the perfectly crunchy tater tot you crave! Just sprinkle your favorite Old El Paso Taco Seasoning™ over still-frozen tater tots, and bake! With just 2 ingredients, and 2 easy steps, these tasty tots are ready to eat in just 35 minutes!