Confetti Potatoes casserole dish how to make
How to make a delicious dinner. Here are the ingredients and instructions.
Ingredients
1/2 cup Butter
3/4 Cup Onion (or medium onion chopped)
1 medium Green Pepper Chopped
24-30oz Frozen Hashbrown Potatoes (I used the the entire 30oz Bag)
2 Cans Campbells Cream Of Mushroom Soup
2 Soup cans of milk
1 Cup Shredded Cheddar cheese
1 1/2 cups Cheez Its Divided (Cheese Nips arent as good)
Optional ingredient is 3 Tablespoons of Pimento
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Adam
Visible confusion on groomsman's face as he witnesses cake cruelty || WooGlobe
There are some moments in life you just can't prepare for, and this comical video shows a man experiencing one such moment.
It unfolded at his friend's wedding while he was eagerly looking forward to being served a slice of cake, as he had at countless weddings before.
However, to his bewilderment, instead of the usual graceful vertical cut, he witnessed the top half of the cake being mercilessly yanked off.
It was originally a three-layer cake and all three layers were real, the filmer, Breann, revealed to WooGlobe. The top layer of the cake was saved for the bride and groom and was removed in a similar way, which led me to start recording.
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VEGAN BREAKFAST BLISS! Loaded Hasselback Potato Casserole
Start your day in plant-based vegan breakfast bliss with my hearty Loaded Hasselback Potato Casserole. This dish takes ordinary potatoes to a whole new level, as each perfectly sliced spud is nestled in my vegan scrambled egg batter, covered with an indulgent cheese sauce, and sprinkled with savory mushroom bacon bits. Sure to satisfy your morning cravings and leave you feeling nourished and energized for the day ahead. Whether you're fully living a plant-based lifestyle or simply looking to explore new healthy breakfast options, this Loaded Hasselback Potato Casserole is a must-try recipe!
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KEY MOMENTS
00:00 Introduction
00:19 Prep mushrooms
02:02 Prep potatoes
04:02 Prep egg mix
06:20 Bake potatoes and egg mix
07:55 Prep cheese sauce
08:54 Assemble casserole and bake
10:37 Reveal
10:51 Taste test
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Skillet Roasted Sweet Potatoes Recipe - Laura Vitale - Laura in the Kitchen Episode 662
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How to Make Ree's Creamy Corn Casserole | The Pioneer Woman | Food Network
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Fresh Corn Casserole with Red Bell Peppers and Jalapeños
Recipe courtesy of Ree Drummond
Total: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 6 servings
Level: Easy
Ingredients
8 ears corn (still in the husk)
2 red bell peppers, diced
2 fresh jalapenos, diced
1 cup heavy cream
1/2 cup milk
Salt and freshly ground black pepper
1 stick salted butter, cut into pieces
Directions
Preheat the oven to 350 degrees F.
Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)
Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.
2011 Ree Drummond, All Rights Reserved
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How to Make Ree's Creamy Corn Casserole | The Pioneer Woman | Food Network