Chicken Bacon Ranch Tater Tot Casserole

Ingredients

1-2 cups cut up chicken breast

½ cup ranch dressing (the liquid ranch in a bottle)

8 oz. shredded cheese (your choice of kind)

4-6 slices of bacon (add more or less as you wish)

Tater Tots

1 cup sour cream

¼ cup milk

1 26 oz. can of chicken with rice

15.25 oz can of corn

15 oz. can of peas

How to make it 

First you're going to want to cook up the chicken. I usually cook mine in a frying pan. While that's going you can get the rest of the items ready. Get a 13x9 baking dish or something close to that size. Put the corn, peas, chicken with rice and the chicken in the baking dish and mix it up. Make sure to drain the peas and corn before putting them in.

In a separate bowl mix the milk, sour cream and ranch together. Pour that in with the rest of the ingredients that are in the baking dish. Mix that all together. It will look a bit soupy, but that's okay. Once it cooks it won't look that way.

Next you're going to want to top it off with the tater tots. Then sprinkle the cheese over the top. Next you will want to cut up the bacon in small pieces and sprinkle on top as well. I use already cooked bacon with mine.

The oven can be preheated to 400 degrees or you can check the package of tater tots and cook at that temperature. Bake for about 20-30 minutes or until the tater tots are golden brown. enjoy

Read full

Carrot Bundt Cake

Ingredients

First THE CAKE:

2 cup granulated sugar

1 cup canola oil

4 large eggs

2 cup all-purpose flour

1 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

2 cup shredded carrots

1 cup Fisher Chopped Pecans

Now THE FILLING:

1 package (8oz) cream cheese, softened

1/3 cup granulated sugar

1 tsp vanilla extract

1 large egg

THE FROSTING:

4oz cream cheese, softened

3 Tbsp milk

2 cup powdered sugar

1/4 cup Fisher Chopped Pecans

How to make it  :

First you need to preheat oven to 350 degree F. Spray a 12 cup bundt pan generously with baking spray. Set aside.

In a large bowl, combined all the ingredients for the cake, mixing until well combined. Batter will be very thick! Set aside.

For the filling, beat cream cheese with sugar, vanilla and egg until smooth and creamy. Set aside.

To assemble, fill bottom of sprayed bundt pan with about 3/4 of the batter. Spoon the cream cheese into the pan, being careful not to let it touch the sides of the pan. Spoon the remaining batter over the cream cheese layer. It's okay if it doesn't cover completely.

Bake cake in a preheated oven for 60-65 minutes. Cake will be browned and will pull away from the pan when done. Remove from oven and cool for 5-10 minutes before inverting onto a wire rack. Cool completely before frosting.

For the frosting, beat cream cheese, milk and powdered sugar together until smooth and creamy. Pour frosting into a large ziploc bag and snip off the corner. Pipe onto cake, generously. Sprinkle immediately with chopped pecans.

Read full

LEFTOVER HAMBONE SOUP

Ingredients

1 leftover hambone

1 tablespoon olive oil

3 cloves garlic, minced

1 onion, diced

2 carrots, peeled and diced

1 russet potato, peeled and diced

1 cup canned white kidney beans, drained and rinsed

3/4 cup frozen corn kernels

3/4 teaspoon fresh thyme leaves

2 bay leaves

Kosher salt and freshly ground black pepper, to taste

1 1/2 cups leftover diced ham

How to make it 

First step is to place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; remove and discard hambone.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes. Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes.

Serve immediately. and for sure enjoy

Read full