LC

Prep 15 m Cook 1 h Ready In 1 h 15 m

The best potatoes you will ever create, guaranteed! This recipe feeds a lot of people. I took it to a potluck and the pan arrived house licked clean, literally! People were going back for seconds and thirds and disappointed when it was all gone. If you love potatoes such as I, you’ll enjoy serving these or having them as a snack.

This is a totally addictive potato recipe (hence the name), you simply can not stop eating them! It’s a cinch to throw together and goes great with chicken, beef, or pork, heck it would even make your shoes taste good. The recipe can easily be halved to feed a family of four.

Ingredients

cooking spray

1 (32 ounce) package frozen hash brown potatoes, thawed

1 (16 ounce) container sour cream

8 slices cooked bacon, crumbled

1 (1 ounce) package ranch dressing mix

2 cups shredded Cheddar cheese, divided, or more to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 13X9-inch baking pan with cooking spray or butter.

Combine hash browns, sour cream, bacon, ranch mixture, and one cup Cheddar cheese in a large bowl; stir till well blended. Pour into skillet; cover with aluminum foil.

Bake in the preheated oven for 45 minutes. Remove foil; sprinkle remaining Cheddar cheese evenly around berries. Bake until cheese is then bubble and lightly browned around the edges, about 15 minutes.

Loaded Crack Potatoes

Rebecca Prep 15 m Cook 1 h Ready In 1 h 15 m The best potatoes you will ever create, guaranteed! This recipe feeds a lot of people. I took it… LC Loaded Crack Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• cooking spray
• 1 (32 ounce) package frozen hash brown potatoes, thawed
• 1 (16 ounce) container sour cream
• 8 slices cooked bacon, crumbled
• 1 (1 ounce) package ranch dressing mix
• 2 cups shredded Cheddar cheese, divided, or more to taste

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 13X9-inch baking pan with cooking spray or butter.

Combine hash browns, sour cream, bacon, ranch mixture, and one cup Cheddar cheese in a large bowl; stir till well blended. Pour into skillet; cover with aluminum foil.

Bake in the preheated oven for 45 minutes. Remove foil; sprinkle remaining Cheddar cheese evenly around berries. Bake until cheese is then bubble and lightly browned around the edges, about 15 minutes.

Notes

Prep: 15 mins Cook: 1 hr Total: 1 hr 15 mins Servings: 8 Yield: 8 servings

This cake is light and creamy, but also very simple to make. Have a go at using various natural products or berries or raspberry.

I served this yummy cake at a tea party and everyone loved it! It was my favorite. The delicious whipped topping, the cake center, and flavored blueberries at the bottom were nearly perfect. This is everyone’s favorite dish and came back clean.

Editor note: I added more sugar to the blueberries as I wasn’t sure about their overall sweetness.

Blueberry Bottom Cake

1 h 30 mins | 12 servings | 455 cals 

Ingredients

1 (15.25 ounce) package white cake mix (such as Pillsbury(R) Classic White)

1 cup water

3 eggs

1/2 cup vegetable oil

4 cups fresh blueberries

1 cup white sugar

1 (3 ounce) package strawberry-flavored gelatin

3 cups miniature marshmallows

2 cups frozen whipped topping (such as Cool Whip(R))

Directions

Preheat stove to 350 degrees F (175 degrees C). Oil a 9×13-inch heating pan.

Mix the cake blend, water, eggs, and vegetable oil in a large bowl; blend until moistened. Mix with an electric blender on medium speed until it’s smooth, around 2 minutes.

Spread the blueberries in the base of the preparing pan. Layer gelatin, sugar, and marshmallows on top. Pour cake blend evently over marshmallows and smooth the top.

Prepare in the preheated oven until a toothpick comes out clean or for about 55 minutes. Move the heating pan to a wire rack and let it cool around 25 – 30 minutes. Serve cake with whipped toppings.

Nutrition Info:

Per Serving: 455 calories; 17.6 g fat; 71.4 g carbohydrates; 4.3 g protein; 46 mg cholesterol; 294 mg sodium.

Chicken Enchiladas with Sour Cream White Sauce

Ingredients:

10 small soft flour tortillas (you can use corn but I like flour with chicken)

3 tablespoons flour

2 cups chicken broth

1 cup sour cream

2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)

3 cups Monterey Jack cheese – shredded

3 tablespoons butter

4oz can diced green chillies (I like medium – they are not spicy at all)

Directions:

Preheat broiler to 350 degrees

Combine chicken and 1 cup of cheddar

Fill tortillas with the blend above and roll every one at that point place in a lubed 9×13 pan

Dissolve the butter in a pan over medium heat

Mix flour into the butter and let it sit for a few moments underheat.

Cook together over heat until it’s thick and air pockets up

Take off heat and include sour cream and chilies.

Pour mix over enchiladas and add remaining cheddar to the top.

Heat in the broiler for 20-23 minutes then you will need to cook for 3 minutes to brown the cheddar.

Nutrition Info:

Per Serving: 797 calories; 51.9 g total fat; 172 mg cholesterol; 1013 mg sodium. 33.2 g carbohydrates; 49.8 g protein;

Chicken Enchiladas with Sour Cream White Sauce

Rebecca   Ingredients: 10 small soft flour tortillas (you can use corn but I like flour with chicken) 3 tablespoons flour 2 cups chicken broth 1 cup sour cream 2 1/2… LC Chicken Enchiladas with Sour Cream White Sauce European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 8 voted )

Ingredients

• 10 small soft flour tortillas (you can use corn but I like flour with chicken)
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
• 3 cups Monterey Jack cheese – shredded
• 3 tablespoons butter
• 4oz can diced green chillies (I like medium – they are not spicy at all)

Instructions

Preheat broiler to 350 degrees

Combine chicken and 1 cup of cheddar

Fill tortillas with the blend above and roll every one at that point place in a lubed 9×13 pan

Dissolve the butter in a pan over medium heat

Mix flour into the butter and let it sit for a few moments underheat.

Cook together over heat until it's thick and air pockets up

Take off heat and include sour cream and chilies.

Pour mix over enchiladas and add remaining cheddar to the top.

Heat in the broiler for 20-23 minutes then you will need to cook for 3 minutes to brown the cheddar.

Notes

Per Serving: 797 calories; 51.9 g total fat; 172 mg cholesterol; 1013 mg sodium. 33.2 g carbohydrates; 49.8 g protein;

Broccoli, Rice, Cheese, and Chicken Casserole

Servings: 8 | Prep: 15 mins | Cook: 30 mins | Total: 45 mins

To make this Broccoli Chicken Casserole Recipe Follow the Ingredients and directions below also the suggestion above:

Ingredients:

2 cups water

2 cups uncooked instant rice

2 (10 ounce) cans chunk chicken, drained

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup butter

1 cup milk

1 (16 ounce) package frozen chopped broccoli

1 small white onion, chopped

1 pound processed cheese food

Directions:

Preheat oven to 350 degrees F

In a medium pan, heat the water to the point of boiling. Blend in the rice, spread, and remove from heat. Let it stand for five minutes.

In a 9 x 13-inch heating dish, blend the rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and prepared cheddar.

Prepare in the preheated oven for 30 to 35 minutes, or until cheddar is softened.

This dish turned out nowhere close to tasteless!

Broccoli, Rice, Cheese, and Chicken Casserole

Nutrition Facts

Per Serving: 756 calories; 30.8 g total fat; 110 mg cholesterol; 1642 mg sodium. 82.7 g carbohydrates; 36 g protein