Chunky Chicks' Recipes

These yummy potatoes are huge favorite of my family.  When I have bigger family gatherings I learned quickly to make two batches and there are never any leftovers.  I hope your family will love them too.

1 - 2lb. bag of Southern Style Hash Browns (thawed)
1 - 10 3/4 oz.  can of Cream of Chicken Soup (print coupon)
8oz. of Sour Cream
1/2 of a stick of butter (melted)
1 1/2 cups of shredded Colby and Monterey Jack Cheese

Preheat oven to 350 degrees.

Combine hash browns, cream of chicken soup, sour cream, and melted butter in a large bowl and stir well.  Pour in a 9 x 13 baking dish and bake for 25 mins.  Add cheese to the top and bake another 5 minutes.  *If your hash browns are not thawed increase baking time to 60 mins.

I served mine tonight with BBQ chicken and peas.  For those of you who know me, I know you can tell that's my plate because nothing is touching. :)

 
This delicious comfort food recipe came from the Land O Lakes Treasury of Country Recipes. My husband likes to have ham diced up and put directly into the mixture before cooking.  I, on the other hand, prefer to buy ham steaks and serve them on the side.
Country-Style Potato & Onion Pie

2 tablespoons butter or margarine
1 cup (3 small) sliced 1/4" new red potatoes
1 medium onion, sliced 1/4" , separated into rings
1 cup (approximately 4 oz.) shredded Swiss cheese
1/3 cup  chopped fresh parsley
1/3 cup milk
8 eggs slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe tomato sliced

 Heat oven to 400 degrees F. In 10" ovenproof skillet, melt butter in oven (3 to 4 min.). Add potatoes and onion. Bake, stirring once, for 15 to 20 minutes, or until vegetables are crisply tender. Meanwhile, in small bowl stir together remaining ingredients except tomato slices. Pour over baked potatoes and onion; arrange tomato slices over eggs. Return to oven; continue baking for 17 to 22 minutes or until eggs are set and lightly browned.

Microwave Directions: In 10" quiche dish, melt butter on HIGH (30 to 45 seconds). Add potatoes and onion.Cover; microwave on HIGH, stirring after half the time, until vegetables are crisply tender (3 to 5 minutes). Let stand 5 minutes. Meanwhile, in medium microwaveable bowl stir together remaining ingredients except tomato slices. Cover, microwave on HIGH, stirring every 2 minutes, until mixture is warm and starts to thicken (5 to 7 minutes). Pour warmed egg mixture over potatoes and onion. Cover, microwave on HIGH, turning 1/2 turn after half the time, until eggs are set in center (5 to 7 minutes). Top with tomatoes during last 2 minutes of time.

Yes, Tiffucini! I'm Tiffany & this is my concoction so, I had the privilege of naming it after me. :)

First thing I need to tell you about me is that I'm a Buttermilk Ranch Dressing snob! I don't like bottled Ranch at all.  I will even ask before I order at a restaurant if they make their own Buttermilk Ranch or if it comes from a jar. That said let's start with making Buttermilk Ranch Dressing.  You can use the bottled Ranch if you prefer but I high recommend making it yourself.

Buttermilk Ranch Dressing



1 cup real mayonnaise
1 cup buttermilk
1 packet of Hidden Valley Ranch Buttermilk Recipe

Prepare according to package directions.



Tiffucini



8 oz. thin spaghetti
1/2 cup of Buttermilk Ranch Dressing (you can use more to taste!)
1/8 cup of Parmesan cheese
1 T  butter
garlic salt to taste (I prefer Lawry's)

Cook spaghetti according to package directions. Drain pasta and return it to the pot you cooked it in.  Everything should be hot enough that you no longer need the burner.  Combine spaghetti, butter and Parmesan cheese, sprinkle on garlic salt, and finally pour in ranch dressing and stir.  -Serves 4

This makes an excellent side dish but I like to eat is alone at lunch just as much.