Slow Cooker Hashbrown Casserole

Slow Cooker Hashbrown Casserole

1 32 oz bag frozen hashbrowns

1 8 oz container sour cream

1 can cream of chicken soup

1/2 large sweet onion, chopped

1 1/2 c shredded cheddar cheese

1/2 c butter, melted

Salt and pepper, to taste

Mix all ingredients in a large bowl and pour into a slow cooker that has been lined or sprayed with cooking spray. Cook on low for 4-5 hours.

Jalapeno Popper Dip

Jalapeno Popper Dip

2 pkg cream cheese, softened
1 c mayo 
1/2 c Mexican blend shredded cheese
1 4oz can diced green chiles, drained
1 4oz can diced jalapenos, drained
1 c panko breadcrumbs
1/4 c butter, melted
1 c grated parmesan, divided
Mix first 5 ingredients and 1/2 c grated parmesan in a large mixing bowl.  Spread into a 2 quart baking dish.  In a small bowl, mix melted butter, panko, and parmesan.  Sprinkle over top of dip.  Bake at 375 degrees for 20-25 minutes.  Serve with crackers.

Sundried Tomato Dip

This is a great dip to serve at a party.  It can easily be doubled, but the version below serves a crowd.  I served it with Wheat Thins.

Sundried Tomato Dip

1 pkg cream cheese, softened
1 c mayo
1/4 c onion, finely chopped
2 garlic cloves
1/2 jar sundried tomatoes, drained & chopped
1/3 c roasted red peppers, drained & chopped
1 c shredded mozzarella cheese
1 c shredded Italian cheese blend
1/2 c shredded parmesan cheese
Combine 1st four ingredients.  Stir in tomatoes & red peppers.  Stir in mozzarella, Italian cheese, and 1/4 c parmesan.  Spread in greased 8x8 square baking dish.  Sprinkle with remaining parmesan.  Bake, uncovered, at 350 degrees for 18-22 minutes.  Serve with crackers.

Hot Pimento Cheese Crab Dip

This is my variation of a Paula Deen recipe.  This pimento cheese dip would be great even without the crab if you aren't a fan of seafood, but the crab adds a nice touch.  Serve it hot with crackers.

Hot Pimento Cheese Crab Dip

1/4 cup (2 oz) brie
1/4 cup (2 oz) cream cheese, softened
1 cup sharp cheddar cheese
1 cup pepper jack cheese
1/4 cup mayonnaise
1/2 tbsp hot sauce
1/2 lb lump crab meat, chopped small
1/2 small onion, grated and drained
1/4 cup pimentos, undrained
dash of salt and pepper
In a food processor, mix cream cheese, brie, grated onion, mayonnaise, salt/pepper, and hot sauce until well blended.  Add 1/2 cup cheddar, 1/2 cup pepper jack, pimentos, and crab to food processor and mix well.  Remove from food processor and place in medium bowl, stir in rest of cheddar and pepper jack.  Place in well greased shallow baking dish (I used a pie plate).  Bake at 350 degrees for 20-25 minutes until hot and bubbly.  Serve with crackers.



Easy Chicken Enchiladas

So, earlier on the blog I posted a delicious beef enchilada recipe.  I wanted to try something a little new tonight though, so I attempted chicken enchiladas.  I used the Philadelphia cooking creme again, but this time it was the Santa Fe flavor.  I've also kind of been on a Southwestern/Mexican kick, so you may have seen a theme lately!

Chicken Enchiladas

3 chicken breasts, boiled and shredded
1/2 onion, diced
1 tsp garlic
1 can diced tomatoes, drained
1 small can chopped green chiles
6 enchilada sized tortillas (soft taco)
1 container Philadelphia Santa Fe cooking creme, separated
1 1/2 cup Mexican blend cheese, separated
Saute diced onion and garlic until slightly browned.  Add green chiles, saute another 1-2 minutes.  Add tomatoes, chicken, 3/4 cup cooking creme, 1/2 cup cheese; heat and stir until cheese is melted.  Scoop chicken mixture onto tortilla, making a line down the middle.  Roll tortilla up, place in greased 9x13 baking dish, seam side down.  Continue with 5 tortillas.  Top with remaining cooking creme and cheese.  Bake covered at 350 degrees for 15 minutes, then uncover for 5 additional minutes.

Hot Bacon Cheese Dip

This is a recipe from our church's cookbook.  It is SO good served in a bread bowl with crackers.  It has a very different taste from most other cheese dips.  Enjoy!

Hot Bacon Cheese Dip

8 oz cream cheese, softened
1 1/2 c sour cream
2 c shredded Cheddar
1 1/2 tsp Worcestershire sauce
3/4 pkg real bacon bits
3/4 c chopped green onion
1 whole bread bowl (I usually buy sourdough or pumpernickel)
Slice a round top off of the bread bowl.  Scoop bread out of the inside, set aside (goes well with the dip also).  Mix softened cream cheese, sour cream, cheese, and Worcestershire.  Stir in bacon bits.  Add chopped green onion.  Fill bread bowl with mixture; put top on.  Wrap in aluminum foil.  Bake 1 hour at 350 degrees.  Serve with crackers.

Spicy Cheese Dip

I'm already getting sad that football season is almost over!  I am a HUGE football fan!  Clemson is obviously my favorite team, but I will watch anyone in any league.  I actually placed 1st place in my Fantasy Football league this past season...while playing with 9 other men!  So, in honor of Super Bowl Sunday quickly approaching, here is a little football appetizer to enjoy:

Spicy Cheese Dip 

There are 2 versions of this recipe, I am listing both---
1 16 oz block Velveeta cheese
1 lb ground beef
1 pkg taco seasoning
2/3 cup water
1 jar Pace Picante sauce (hot or medium depending on what you prefer)
Brown ground beef, drain.  Return to skillet, add taco seasoning and water, simmer about 5 minutes.  Chop Velveeta into small cubes, place in crockpot.  Top with seasoned meat and Picante sauce.  Heat in crockpot over high heat, stirring occasionally.  When melted, turn crockpot to low.  Serve with tortilla chips.

Easier version---
1 16 oz block Velveeta cheese
1 can Hormel chili with beans
1 jar Pace Picante sauce (hot or medium depending on what you prefer)
Chop Velveeta into small cubes.  Add all contents to crockpot.  Heat over high heat, stirring occasionally.  When melted, turn crockpot to low.  Serve with tortilla chips.