Crock-Pot Cheesy Potatoes

Kurt volunteered me to make Cheesy potatoes for his work potluck recently. I've only made them once before and resigned myself to letting G'ma make them because hers were so much better. Not anymore! These were great!

Crock-Pot Cheesy Potatoes 

10 oz. can condensed cream of mushroom soup

8 oz. container sour cream

1-1/2 cups shredded Co-jack cheese (I also added a little Cheddar)

32 oz. pkg. frozen hash brown potatoes

salt/pepper, to taste

1 tsp. onion powder

Spray 4-6 quart slow cooker with cooking spray. Combine soup, sour cream and cheese in medium bowl and mix well. Pour half of potatoes into prepared crockpot. Top with half of sour cream mixture. Top with rest of potatoes, then remaining sour cream mixture, spreading evenly. Cover and cook on high for 3-1/2 to 4-1/2 hours. (Mine were on low for about 6 hrs.)

Ice Cream Cupcakes

These are ADORABLE and SO EASY! I made a test batch this weekend before I make them for Teacher Appreciation Week at the beginning of May. I actually think they were easier to make than regular cupcakes because I didn't have to make the frosting look perfect!


Ice Cream Cupcakes
1 batch of 24 cupcakes (from your favorite recipe/box)
1 frosting recipe (below)
chocolate almond bark
sprinkles
red gumballs or red sour balls

Frosting Recipe: 
2 sticks butter, softened 
4 cups powdered sugar 
2 tsp. vanilla 
2 Tbl. milk

Blend butter, milk, and vanilla until fluffy. Slowly add powdered sugar and beat for 1-2 mins. Chill for 1 hour. Scoop with a small cookie scoop and place on cupcakes. It looks just like ice cream!

Melt almond bark (about 1/2 a pkg.) Spoon over cupcakes. Sprinkle and add red gumball.


****I took the paper liners off my cupcakes and put them in small clear plastic cups. This seemed to work better when eating!

Fried Onion Chicken

These onions aren't just for green bean casserole anymore!
This is a great recipe I tried for the first time in the last month or so. It was a hit! I'm excited to try it out on Katelynn this summer because she has always loved when I make Shake n Bake.


Fried Onion Chicken
2 cups (4 oz.) FRENCH'S® Original French Fried Onions
2 tbsp. all-purpose flour
4  boneless skinless chicken breasts
1 egg, beaten

Directions:

Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.
Bake at 400°F for 20 min. or until no longer pink in center.