Coconut - Cream Cheese Sheet Cake

Fully Loaded Baked Potato Salad

8 medium Russet Potatoes

1 cup sour cream

1/2 cup mayonnaise

1 package of bacon, cooked and crumbled

1 small onion, chopped

Chives, to taste

1 1/2 cups shredded cheddar cheese

Salt and Pepper to taste

1. Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook!

2. Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip step 2!

3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, and cheese. Salt and pepper to taste – I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper.

4. Top with extra shredded cheese and bacon and serve!

I think next time I will add chives and we may try serving this warm once as well. It’s a simple and inexpensive side dish for any meal but especially great to take to a barbecue. My favorite part is that this is one of the regular ole recipes that anyone would make without realizing that it happens to be gluten free naturally. Those are my favorite! No special ingredients or expensive grocery stores, just regular food that I can eat along with everybody else.

Crack Potatoes

Ingredients:

• 8-10 cups of hash-browns. Depends on how big of a glass pan you use
• 1 can of cream of onion soup- (IF you CANT find cream of onion soup, you can use a box onion soup mix and add it to a cream of celery or another cream of chicken soup)
• 1 can of cream of chicken soup
• 2 cups of cheddar cheese
• 3 dollops of sour cream (1/2 cup)
• 2 tbs of butter- melted
• 5-8 tbs of milk- add enough to make it creamy over all the hash-browns
• S and P to taste
• crispy onions or corn flakes for topping

(TIP- If you use the corn flakes melt 2 tbs of butter and coat the corn flakes with them before putting them on top)

• Large glass pan
• FOIL for covering pan

FYI-Use DRY onion soup mix with cream of celery or another can of cream of chicken if you can not find cream of onion soup…

Instructions:

1. First take out your glass pan and add your soups, butter, and sour cream. Mix together well. 
2. Now add in your hash-browns and mix together. 
3. Add in your milk to make sure the mixture is all over the Hash-browns. 
4. Now add in your cheese and mix together. 
5. Last add your salt and pepper to what you like. You can also mix it in together. 
6. Add your onions or corn flakes on top and bake in oven WITH FOIL over them on 350 for 1 1/2 to 2 hours or until bubbly. Take foil off 10 minutes before taking out. 
7. Serve and Enjoy!

Awesome Pasta Salad Recipe...

"This is the best pasta salad I've ever eaten, and people request it frequently. It's a very easy, light side dish for a picnic or dinner." 

Crispy Baked Asparagus Fries

Ingredients:

1 pound asparagus, trimmed

1/2 cup flour

2 eggs, lightly beaten

3/4 cup panko breadcrumbs

1/4 cup grated parmesan

salt and pepper to taste

Directions

Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, salt and pepper.

Place the asparagus on a wire rack on a baking sheet and bake in a preheated 425 oven until golden brown, about 7-13 minutes.

Chicken Roll Ups

Ingredients

6 oz cooked chicken breast, chopped

1 can crescent rolls

1 can cream of chicken soup

1/2 cup milk

1/2 cup cheese

Directions

Preheat oven to 350.  Lightly spray a 9x13-inch pan with cooking spray. 

Mix together milk, soup and cheese - set aside. Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up. Spread approximately 1/3 cup of soup mixture in bottom of 9x13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.

Bake for 30 minutes or until bubbly.

BROWNIE REFRIGERATOR CAKE

Ingredients:

1 box brownie mix

1 extra large egg

1 (8 oz.) package cream cheese, softened

1 cup powdered sugar

2 (8 oz.) containers whipped topping

1 (3 oz.) package instant chocolate pudding

1 (3 oz.) package instant vanilla pudding

3 1/2 cups milk

1 Hershey candy bar or chocolate syrup

Directions: Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.