Crockpot Sausage & Cheesy Potato Casserole

Ingredients

• 1 pkg (14-16 oz) kielbasa, sliced into quarter inch pieces
• 2 cups shredded sharp cheddar cheese
• 32 oz bag tater tots (try the onion ones!)
• 1 cup heavy cream
• 2-3 large green onions, chopped
• ½ lb. bacon, cooked and crumbled

Instructions

1. Firstly, Place half the tater tots in the bottom of a 5-6 quart slow cooker.
2. Secondly, Layer half the sausage slices on top of the tater tots.
3. Thirdly, Layer half the cheese over the sausage slices.
4. Fourthly, Repeat for next layer.
5. Pour cream over top, cover and cook on low for four hours.
6. When ready to serve, sprinkle green onions  and bacon over the top. 
7. Finally, enjoy and  if you'd like  , Add extra cheese

honey mustard chicken method

Ingredients

• 1 large head cauliflower, cut into florets with stems cut into bite-size pieces 
• 1/2 cup reduced-fat sour cream
• 1 cup shredded Cheddar cheese, divided 
• 1/4 cup grated Parmesan cheese 
•  4 ounces reduced-fat cream cheese, softened 

Method

1. Firstly, Preheat oven to  (175 degrees C)  350 degrees F.
2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until very tender, about 5 minutes.
3. Transfer cauliflower to a bowl and mash with a potato masher until few chunks remain; add 1/2 cup Cheddar cheese,, and Parmesan cheese ;  sour cream, cream cheese and mix thoroughly. 
4. Spread the mixture into a 8-inch square casserole dish; top with remaining Cheddar cheese. Cover dish with aluminum foil or lid.
5. Bake in preheated oven until hot and bubbling, twenty to twenty-five mins. Remove cover and continue baking until the top is browned, about ten mins more.

honey mustard chicken

Ingredients

• 1/4 to 1/3 cup smooth Dijon mustard
• 2-3 pounds chicken thighs (or legs)
• Salt
• 1/4 to 1/3 cup honey
• 1 Tbsp olive oil
• 2 sprigs rosemary (or a generous sprinkling of dried rosemary)
• Freshly ground black pepper

Method

1. Firstly, Preheat the oven to 350°F. 
2. In a medium bowl, whisk together  honey, and olive  the mustard, oil. Add a pinch of salt and taste. Add additional salt and mustard until you get the flavor where you want it.
3. Salt the chicken lightly and lay the pieces skin-side up in a shallow casserole dish. After that, Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken
4. Bake for forty-five mins, or the juices run clear when the meat is pierced with a knife or  until the thighs read 175° on a meat thermometer, or . Remove the casserole pan from the oven, use a spoon to spoon off any excess chicken fat that has rendered during the cooking.
5. Finally,  before you serve Sprinkle some freshly ground black pepper over the chicken.

Gnocchi With Pomodoro Sauce

Ingredients

• ¼ cup DeLallo extra virgin olive oil, plus 1 tablespoons
• 4 stems fresh oregano
• 2 stems fresh rosemary
• 4 stems fresh Italian flat leaf parsley
• 2 stems fresh basil, plus 2 more stems for garnish
• 3 cloves garlic, pressed or minced
• ½ yellow onion, diced
• 1 28 ounce can DeLallo San Marzano tomatoes
• Pinch of red pepper flakes
• ¼ cup heavy cream (optional)
• Kosher salt and freshly ground black pepper
• 1 16-ounce package DeLallo potato gnocchi
• ½ cup freshly grated Parmesan cheese
• 8 ounces cherry size mozzarella balls, cut in half

Instructions

1. Add ¼ cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook until the herbs become crisp for approximately five mins . 
2. Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don't brown. Cook until the onions are transparent, about five to seven mins, then crush the tomatoes with your hand and add to the pan with juice. 
3. Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer until the sauce reduces and thicken for thirty to forty mins, stirring from time to time. Stir in the heavy cream and remove from the heat.
4. In the meantime, bring a saucepan of water to a boil and add the gnocchi. Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water. Drain and then place the gnocchi into the cooked sauce. 
5. Top with the halved mozzarella balls and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil. Broil until the cheese melts and the tops become crispy for five to eight mins . 
6. Garnish with more basil leaves and serve instantly.

best-ever potatoes

ingredients   

• 7 cups coarsely chopped small red potatoes
• 1 8 ounce carton dairy sour cream
• 1 cup chopped onion
• 1 cup (4 oz.) shredded Monterey Jack cheese
• 1/2 teaspoon salt
• 1 cup (4 oz.) shredded sharp cheddar cheese
• 1/4- 1/2 teaspoon ground red pepper
• 2 medium tomatoes, seeded and chopped

directions

1. In a large saucepan cook potatoes and chopped onion, covered, in a small amount of boiling water until tender  for twelve to fifteen mins  ; drain. Stir in Jack cheese, cheddar cheese,sour cream, Monterey  salt, and red pepper. Stir in chopped tomatoes. Spoon into a 2-quart rectangular baking dish. 
2. Finally, Bake, uncovered,  until heated through in a 350 degree F oven about half-hour . .

sour cream scalloped potatoes

Ingredients   

• 1 8 ounce package PHILADELPHIA Cream Cheese, softened
• 1 cup chicken broth
• 1/2 cup BREAKSTONE'S Sour Cream
• 3 pounds red potatoes (about 9), thinly sliced
• 1 8 ounce package KRAFT Shredded Cheddar Cheese, divided
• 1 6 ounce package smoked ham, chopped
• 1 cup frozen peas

Directions

1. Firstly, Heat oven to 350 degrees Fahrenheit.
2. Secondly, Mix cream cheese, sour cream, and broth in large bowl until well blended. Add potatoes, ham, 1-3/4 cups cheese, and peas; stir lightly to evenly coat all ingredients. 
3. Thirdly; Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese.
4. Finally, Bake 1 hour or until  potatoes are tender and casserole is heated through .

CHICKEN FRIED RICE

INGREDIENTS

• 3 boneless, skinless chicken breasts
• 3 Tablespoons sesame oil (or vegetable oil)
• 1 (18 oz) bottle Teriyaki sauce
• 1 cup frozen peas and carrots (thawed)
• 2 teaspoons minced garlic
• 2 eggs, slightly beaten
• 1 small onion, chopped
• 3 cups cooked white rice (day old or leftover cold rice is best)
• 3-4 Tablespoons soy sauce

INSTRUCTIONS

1. Firstly, Cook chicken covered in teriyaki sauce in  in oven at 375 F° for 35 minutes or i    a crock-pot on high heat for 3 hours. . When cooked, slice into small pieces. Set aside.
2. Heat the oil in a large skillet or wok over medium-high heat. Afetr that , Add the peas/carrots mix, onion and garlic. Stir fry till tender.
3. Lower the heat to medium-low and push the mixture off to one side. Pour eggs on the other side of skillet. Stir fry until scrambled.
4. Now add the rice and soy sauce and blend all together well. Stir in cooked chicken and cook until mixture is heated through. 
5. Finally, Serve and enjoy!