I've made this recipe a few times now and my family love these. I still haven't figured out how to keep them from sticking together without dusting them with cornstarch, but I'm still working on it. In the meantime, enjoy making this fun recipe! (I used StarWars silicone molds I found on Amazon.)
Today's fabulous food choice comes from a pin I found on Pinterest for Crock Pot Potato Soup. Is is so easy and my family loves it. I've made it three times so far and each time my family begins to drool the moment they walk in the house. We had it again yesterday. When my son walked in from school and took in the aroma of the house, his eye lit up and he asked, "What's for dinner?" I received the proverbial fist pump and an enthusiastic "YES!".
Here is this amazing recipe as found on Simply Made with Love Blog to share with your family!
1 30oz. bag of frozen diced hash browns (I used southern style)
1 32 oz box of chicken broth (I use chicken bullion cubes or chicken stock)
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free. The cream cheese will not melt correctly if it is fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste
Put the hash browns 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 7-8 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.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with cheddar cheese and some additional bacon bits.
I love Beignets and it is hard to find a good recipe. Enjoy!
French Quarter Beignets
Recipe courtesy of Paula Deen
Total Time: 2 hr 30 min
Prep: 15 min
Yield:about 3 dozen
1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Oil, for deep-frying
3 cups confectioners' sugar
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer to 350 degrees F.
Add the confectioners' sugar to a paper or plastic bag and set aside.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.