Tag Archives: potatoes

Crazy Good Roast

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Filed under Main Dish

Okay, Roast!   Last Sunday I wanted to be all 1950’s and whip up a roast.  Now June Cleaver did not have a crockpot but if she did, it would have totally changed her life and the way she prepared a roast.  Honestly, just throw it all in the crockpot and curl up with a good book.  To make it a little exciting, I shredded some roast and served on small rolls.  It was a HUGE family hit.  Here’s to a restful Sunday! -Amanda

Crazy Good Roast

4 -5 lb. chuck pot roast

1 pkg. Hidden Valley Ranch mix

1 pkg. McCormick Au jus mix

8 T butter (1 stick)

6 whole pepperoncini peppers

If you want: Potatoes (cubed) and/or Carrots (chopped)

Place the pot roast in the crock pot on low.  Sprinkle ranch and au jus mix over the roast.  Place a stick of butter on top of the roast.
Put 6 peperoncini peppers on top of the roast.  Add potatoes and carrots now if you want them with your roast.  Let the roast cook at least 7 hours.  Trust me don’t add water.  Pull your roast out of the crockpot and prepare to serve.  If you want sandwiches, shred your roast and serve with rolls.

Breakfast Hash Brown Casserole

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Filed under Morning Glory

My parents are in town!  I love having guests.  It is the perfect time to cook up my favorites that I typically don’t cook for just the three of us.  My family loves to share weekend breakfast.  This morning I cooked up one of our classic breakfast meals.  My breakfast hash brown casserole does not take a lot of prep.  I usually prepare it the night before and first thing in the morning stick it in the oven.  Today I served our casserole with turkey sausage and local strawberries.  It was a perfect way to start our day   -Amanda

Breakfast Hash Brown Casserole

1- 30oz bag of shredded hash brown potatoes

1/2 stick of butter (melted)

1 can cream of chicken

1 1/2 cup sour cream (I use light)

1/2 t salt

1/4 t pepper

3 green onions, chopped

2 cups shredded cheddar cheese

1 cup corn flakes, crushed

Add butter to soup; stir until smooth.  Blend in sour cream, salt, pepper, green onions, and 1 cup shredded cheese.  Pour over hash brown potatoes and stir gently just until blended.  Spoon into butter casserole dish (9 X 13).   Bake at 350 degrees, uncovered for 30 minutes.  Combine remaining cheese and corn flakes.  Sprinkle over casserole and bake 10-15 minutes longer.