Thursday, March 23, 2017
1 30 oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
can of cream of chicken soup (10 oz)
pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste
Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper. Cook on low for 8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving mixed in
Once the cream cheese is completely it's ready to serve.
Top with cheddar cheese and some additional bacon bits.
Thursday, March 16, 2017
- Preheat oven to 350 degrees F. Grease two 8" or 9" round cake pans and add 1 tube each cinnamon rolls.
- Bake according to package directions until deeply golden. Let cool slightly.
- Meanwhile, make filling: In a large bowl, blend together cream cheese, butter, powdered sugar, and vanilla.
- On a cake plate, place one layer cinnamon rolls and top with filling. Top with second layer of cinnamon rolls and drizzle with icing.
- Slice and serve
- Place Oreo cookies in a large resealable plastic bag. Using a rolling pin, crush the cookies until you have fine cookie crumbs.
- Line a baking sheet with parchment paper. Combine cookie crumbs with cream cheese in a medium bowl, reserving about a 1/4 cup of cookie crumbs. Using a small cookie scoop, form small bowls with mixture. Place the balls on the baking sheet and freeze until slightly hardened, about 30 minutes.
- Dip the frozen balls in melted white chocolate and roll around until the ball is completely coated. Place the truffles on the baking sheet and sprinkle with remaining cookie crumbs. Place in freezer until chocolate hardens, about 15 minutes.
- In a large mixing bowl, pour heavy cream. Beat using an electric mixer until stiff peaks form, about 5 to 6 minutes. Mix in the sweetened condensed milk and Nesquik.
- Pour mixture into a loaf pan and freeze for at least 4 hours, or until firm. (The texture will be a lot like soft serve.)
- Optional: Dust ice cream with a light sprinkling of Nesquik powder before serving.
- Using a stand mixer with the whisk attachment or hand beaters, beat cream and sugar until medium peaks form, about 3 minutes. Set aside.
- Prepare pudding according to package directions.
- In an 8-x-8” baking dish, spread a thin layer of whipped cream. Top with a layer of Nutter Butters and top those with a layer of melted peanut butter, spreading to completely cover cookies. Top cookies with half the vanilla pudding, spreading into an even layer, and top that with half the crushed Butterfingers. Repeat.
- Cover loosely with plastic wrap and refrigerate until cookies are soft, 6 hours and up to overnight.
- Drizzle with remaining melted peanut butter and melted chocolate, slice, and serve.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Divide cookie dough into 2 balls. Place the cookie dough balls on the baking sheet far apart and flatten them into big discs. Bake for 15-20 minutes until golden brown and cooked through. (Now is not the time for an under-baked gooey center!) Let cool for about 10 minutes on baking sheet then transfer on a cooling rack to cool completely.
- Spread marshmallow fluff on the bottom of one cookie and sprinkle with chocolate chips. Spread caramel sauce on the bottom of the other cookie and place the cookie, caramel side-down, on top of the marshmallow fluff. Place the sandwich in a nonstick skillet over medium-low heat, and cook until the chocolate chips are melted and caramel is gooey, about 2 minutes each side.
- Preheat oven to 350 degrees F. Grease an 8x8” pan with cooking spray.
- Prepare brownie batter according to package directions and pour into greased pan. Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean. Let cool to room temperature.
- Using the rounded end of a wooden spoon, poke holes into the cooled brownies. Pour caramel sauce on top and smooth out with a spatula. Cover and let chill in fridge for about 30 minutes.
- Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth.