Happy Happy Tuesday y’all!!!  I know that majority of my posts consist of sweet things, more so than savory things, but honestly today’s recipe was just too fantastic of a savory dish not to make and share with all of you. 

I had seen this recipe in different variations bouncing around the Internet for some time, and most of the time this dish is called ‘Funeral Potatoes’ which is an awesome Mormon recipe, but honestly, I just couldn’t call it that, waaay too morbid for me. 

I thought Party Potatoes sounded so much happier haha, and not to mention these are so delicious, that dare I say it’s like a party in your mouth? ey-oh!  Just kidding you guys (kind of) but seriously though, these Party Potatoes are downright addictive.  They’re sooo cheesy and creamy with that incredible buttery & crunchy top of the potato chips and Parmesan… y’all, seriously salivating even thinking about how delicious these are. 

This dish is hearty enough to stand on it’s own, but could absolutely be used as a side dish too.  I don’t want to give my 100% for sure guarantee, but pretty sure people will love you forever and ever if you make them this dish, just saying.  This is also a few more steps, but this is still a very easy and simple recipe, pinky swear.  Anyways, I hope you all had a wonderful long weekend and thank you so much for stopping by. 

butter, onions in your pan...

then add your flour…

then milk, cheese and sour cream after thickening up some…

now, add your hash browns…

mix all together…

then into your pan…

potato chips, parmesan and butter, all ready to be crushed up together…

then the potato, parmesan, and butter mixture on top of your hash brown mixture…

bake, bake, bake and enjoy!!!

Again… the recipe card has been malfunctioning and I have not heard back from the folks who run it, so I’m just going to put it all down below:

Ingredients:
8 tablespoons (1 stick) Unsalted Butter.
1 (28-32 Ounce) Bag of Frozen Hash Brown Potatoes, Shredded.
1 Medium Onion, Diced.
1/4 Cup All-Purpose Flour.
1 Cup of Milk.
2 Cups of Chicken Broth (You can use low-sodium if you like).
Salt & Pepper, to Taste.
1 1/2 Cups Monterey Jack Cheese, Shredded.
1 Cup of Full Fat Sour Cream.
1/2 Cup of Sharp Cheddar Cheese, Shredded.
2 Cups Kettle-Cooked Potato Chips, Crushed.
1/4 Cup Parmesan Cheese, Grated.
9×13 Pan.

Instructions:
Preheat your oven to 350 degrees F.
In a small bowl, crush up your potatoes chips, using your hands or a bag and rolling pin, toss in the Parmesan, mix together and set aside.
Either spray your 9×13 pan with non-stick spray or grease with a tablespoon of butter, set aside.
Go ahead and take your frozen potatoes out of the freezer why you prepare the rest of the ingredients.
In a large, deep pan on medium/high heat, melt 6 tablespoons of butter in it, add in your chopped up onion and stir together with the butter until the onions start to soften, no more than 5 minutes.
Put your flour into the onion/butter mixture and stir to incorporate, cooking for a couple of minutes, just making sure not to burn the flour.
Now whisk in your milk, and then the broth, making sure to get out of all the lumps.
Bring the mixture to a simmer allow to thicken, about 3-4 minutes.
Add your salt and pepper, then turn off the heat, then pour in your Monterey Jack, Sour Cream and Cheddar Cheese.
Now add your hash browns and mix it all together, then pouring that mixture into your 9×13 pan.
Melt the remaining 2 tablespoons of butter in a microwave safe dish, and pour over your crushed potato chips/Parmesan, mix together so the butter coats everything, then sprinkle on top of potatoes.
Cover your pan with aluminum foil and bake for 20 minutes, then remove the foil and continue baking for another 15 minutes or until the top starts to turn golden brown and is bubbling around the edges.
Serve hot and enjoy!!!

Happy Happy Tuesday everybody! I hope everyone of you had an absolutely wonderful weekend full of food, family, faith and fun….speaking of food and you know, this being a food blog and all, I have a super awesome recipe for you guys today.  I wish I could give credit where credit was due for this recipe, but it’s another one my mom handed me that she’s had for years and has no idea where it came from haha. 

All that I do know is that this recipe is freaking delicious, incredibly easy to make, and boy will it feed a crowd.  This casserole is layered with mashed potatoes, cheese, bacon and BBQ…are you drooling yet? because I know I am.  Y’all this stuff is so good I had to give the remainder away for fear that I wouldn’t be able to control myself and end up eating the whole thing at some point during the week while staring shamefully at my grilled chicken and zucchini. 

I promise you will feel the same way when you pull this stuff out of the oven and it’s bubbly and the heavenly scent of bacon and BBQ is wafting in the air.  I think this would make a perfect easy dinner time meal for you and yours and I can’t tell you how much I loooove this dish, it is so hearty and savory.  Thank you so much for stopping by and I hope you’re having a fantastic week so far.   

getting the mashed potato mixture ready…

mix, place in the microwave, mix again, then add the sour cream and chiles…

mix in the goodies…

then place into the bottom of your pan, then sprinkle the bacon bits aka food fairy dust on top…

then a layer of cheese…

then all of the BBQ and the extra sauce…

and enjoy!!!

BBQ Baked Potato Casserole

2017-04-17 13:56:54

Super delicious and hearty casserole filled with mashed potatoes, cheese and BBQ.

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Ingredients

1. 1/2 Cup of Bacon Crumbles.
2. 1 (22 Ounce) Package of Pre-Made Mashed Potatoes.
3. 3 Cups of Shredded Cheddar Cheese (Divided Into 2 Cups & 1 Cup).
4. 1 (8 Ounce) Package of Cream Cheese, Cut Into Cubes, Room Temp.
5. 1/2 Teaspoon of Salt.
6. 1/2 Teaspoon of Pepper.
7. 8 Ounces of Sour Cream.
8. 1 (4 Ounce) Can of Green Chiles, Drained.
9. 3 Cups of Pre-Made BBQ Pork or Beef (I Used 1 1/2 Cups with Sauce, 1 1/2 Cups Plain).
10. 3/4 Cup of BBQ Sauce.
11. 9x13 Pan.

Instructions

1. Preheat your oven to 350 degrees F.
2. Spray your 9x13 pan with non-stick spray and set aside.
3. With a handheld or stand mixer with paddle attachment, place your mashed potatoes, cream cheese, 2 cups of cheddar cheese, and salt and pepper into a microwave safe bowl.
4. Mix together and microwave on high for 3-4 minutes, then take out and stir in the sour cream and chiles and mix until well combined.
5. Spoon in your mashed potato mixture into your pan and evenly sprinkle the bacon bits all over the top of the potatoes then 1 cup of the cheddar cheese on top of the bacon.
6. Now, evenly arrange the BBQ all on top of the cheese, then drizzle the BBQ sauce all over the BBQ.
7. Bake 30-40 minutes or until bubbly and just starting to slightly brown on top.
8. Serve and enjoy!!

Notes

1. For the half of the BBQ that had sauce on it already I used Jack Daniels Tennessee Honey, and y'all that stuff is amazing just in case your Publix carries it too.
2. You're absolutely welcome to cook up fresh bacon to crumble on top as well as your mashed potatoes, but it is a huge time saver to use the pre-made ingredients.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Happy Happy Tuesday everybody!!! I hope everyone had a wonderful (and hopefully long) weekend like I did.  The weekend was certainly improved by the making (and obviously the eating) of this incredible recipe.  These are the kinds of recipes that are my absolute favorite, super easy, not a crazy amount of ingredients and downright addictive. 

I was lucky enough to try these delicious cheesy potatoes at a Christmas party and the hostess was nice enough to send me the recipe after I told her I was officially obsessed with this dish.  Funny enough, she had first tried this deliciousness at a work party and also confessed her love of the recipe to the bringer of this dish, so here we are, sharing it on the Internet, but I have no idea of it’s origins haha. You really can’t beat (a basically) one bowl recipe, I mean obviously you’ll need a smaller bowl for the corn flakes/butter mixture but that’s no biggie. 

I had everything ready to go into the oven before my oven was even done pre-heating if that gives you any indication of how fast this one is to throw together.  This casserole is so deliciously filled with hash browns and cheese that cook up so well together, and let’s not forget the absolutely wonderful,  crunchy and buttery topping, you will definitely be going back for seconds thirds, fourths  but I certainly won’t judge.  I hope you get to make this crowd-pleaser soon, are having a wonderful day and thank you so much for stopping by!!!

all the ingredients (except the topping ingredients) into the bowl…

all mixed together…

now for the topping, corn flakes ready to be crushed…

butter into your crushed corn flakes, then mix them up…

then the corn flake/butter mixture on top of your casserole, with a nice sprinkle of paprika…

and enjoy!!!

Easy Cheesy Potatoes

2017-01-16 13:03:06

Delicious and savory hash brown and cheese casserole that's super easy to make.

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THE POTATO CASSEROLE

1. 2 -1 Lb Bags of Hash Brown Potatoes, Thawed.
2. 1/2 Cup (1 Stick) of Unsalted Butter, Melted.
3. 1/2 Cup of Chopped Onion.
4. 1 (10.5 Ounce) Can of Cream of Chicken Soup.
5. 12 Ounces of Sour Cream.
6. 2 Cups of Cheddar Cheese, Shredded.
7. Salt and Pepper to Taste.
8. 9x13 Pan.

THE TOPPING

1. 2 Cups of Corn Flakes, Crushed.
2. 1/4 Cup of Unsalted Butter, Melted.
3. Paprika.

FOR THE POTATO CASSEROLE

1. Preheat your oven to 350 degrees F.
2. In a large bowl, place the hash browns, butter, onion, soup, sour cream and cheddar cheese in and mix well.
3. Now add the salt and pepper to taste and mix again.
4. Now place the potato mixture into your pan.

FOR THE TOPPING

1. You can either place the corn flakes into a bag and smash with your hand, or just using your hands crush up the cereal.
2. Then place the cereal in a bowl and mix in the melted butter until evenly coated.
3. Now evenly spread the cereal mixture on top of the potato casserole, and a nice sprinkle of the paprika and bake for 50-55 minutes.
4. Serve and enjoy!!!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Happy Happy Thursday everybody!!!  Y’all, I’m so excited to share this recipe with you guys today!  This is a recipe that I have literally eaten my whole life, as well as one that comes out of my mom’s magic recipe book haha.  Okay, so it’s not actually magic, but it’s another tried and true recipe that everyone loves, and always one that people ask for the recipe. 

My mom was actually nice enough to come over and help me make this recipe due to the thought that it was going to be super complicated and scary to make, but for reals y’all, it is sooo not hard to make.  I’m not really sure why I was under the impression it would be such a task but it’s super simple.  I was glad she was there though, because if I followed the written down version of this recipe it would not have been the same due to the fact that she cooks like a true Southerner (she is from Mississippi just so y’all know). 

In case you didn’t know, cooking like a true Southerner usually includes the following; throwing in extra butter, eyeballing (aka extra) the cheese, throwing in extra eggs, and/or throwing in extra mayonnaise…all of these items were added in excess for this recipe, which I tried to indicate as best as I could below haha.  This is hands down one of my favorite side dishes (if you can even call it that) like ever so I can’t recommend to you guys enough to make this ASAP.  I hope you’re having a fantastic week so far and thank you so much for stopping by!!!     

squash and onion all cooked…

mayonnaise…

eggs…

cheese…

salt & pepper…

sugar…

and mix all together…

into your casserole dish…

someone giving me side eye…

put the pecans, the butter and the crushed crackers on top…

bake, bake, bake and enjoy!!!

and one more of my sweet sous chef aka Lacy Bear…

The Best Squash Casserole

2016-12-28 16:07:59

The best squash casserole you'll ever make.

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Ingredients

1. 1-2 Pounds of Squash, Cooked & Well Drained.
2. 1 Medium Onion, Cooked & Well Drained.
3. 1 Stick of Butter, Melted & Divided.
4. 1/2-3/4 Cup of Cheddar Cheese, Grated.
5. 1/2 Cup of Mayonnaise.
6. 2 Eggs.
7. 1 1/2 Teaspoons of Granulated Sugar.
8. Salt & Pepper To Taste.
9. 1 Cup of Ritz Crackers, Crushed.
10. 1/2 Cup of Chopped Pecans.
11. 9x13 Pan.

Instructions

1. Chop up your squash and onion and place in a large pot with water just covering them and cook until soft.
2. Drain your squash and onion very very well so it doesn't cause your casserole to be watery.
3. Keeping your squash and onion in the same pot it was cooked in, add the mayonnaise, grated cheese, eggs, sugar, 1/2 of the melted butter and salt and pepper to taste.
4. Mix all of these ingredients together until well combined.
5. Place these ingredients into your pan, then top with the pecans, the crackers and the other 1/2 of the melted butter.
6. Bake at 400 degrees F for 20-25 minutes or until bubbly and just starting to turn golden brown.
7. Serve and enjoy!!!

By Tanya Jordan

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/