Tator-Tot Casserole

This is always a favorite at our house. The kids LOVE it so we don't have to fight with them to make dinner...plus, it is easy and takes only a few ingredients. I am all about easy! :)

1 lb. ground beef, browned and drained

1 can cream of chicken soup

1/2 cup milk

1 can of corn; drained

1 cup shredded cheese (save 1/4)

1 bag tator-tots (save 1/2)

Mix all ingredients together and place in a greased 11x9 baking dish. Top with remaining cheese and tator tots. Cook @ 350 for 1 hour.

Festive corn n' broccoli

1 pkg. (16 oz) frozen chopped broccoli, thawed

1 can (7 oz) Mexicorn, drained

1/4 C. butter, cubed

1 tsp. dried basil

1/2 tsp. salt

1/8 tsp. garlic powder

1/8 tsp pepper

In a large skillet combine broccoli, mexicorn, and butter; cook over medium heat till butter is melted. Stir in the basil, salt, garlic powder and pepper. Cover and cook 8-10 minutes or until vegetables are tender.

Re-Baked Potatoes

6-8 large baking potatoes

Olive Oil

1/2 C. butter

4 to 6 ounces cream cheese, softened

1 bunch green onions, chopped

1/2 pound bacon strips, cooked and crumbled

2 cups (8 oz) shredded cheddar or Monterey jack cheese

Pierce potatoes with a fork; rub oil if desired. Bake at 400 degrees for 1 hour and 20 minutes or until tender. Let stand until cool enough to handle.

Cut each potato in half length wise. Scoop out the pulp, leaving a thin shell. Place pulp, butter and cream cheese in a large bowl and mash. Fold in green onions, bacon, cheese and pepper. Spoon potato shells. Place on baking sheet. Bake @ 350 for 20-30 minutes or until heated through. Sprinkle with additional cheese.

Easy Fried Chicken

This was super tasty and EASY! I made it with some mashed potatoes, biscuits and corn. YUM!

1/2 C. all-purpose flour

1 T. fresh parsley, chopped

1 T. fresh thyme, chopped

1 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. pepper

3 lbs. chicken

1 C. buttermilk

1/4 C. oil

1/4 C. butter-flavored shortening

* I skipped the shortening, used skinless chicken breasts, and used regualr milk instead of buttermilk to make it a little more healthy.

DIRECTIONS:

Combine flour, parsley, thyme, salt, garlic powder, and pepper in a shallow dish; set aside. Dip chicken in buttermilk; turn in flour mixture to coat and set aside. Heat oil and shortening over medium-high heat in a large skillet; add chicken, skin side down. Cook turning occasionally (turn down to medium), until golden brown and juices run clear. About 20 minutes.

*Makes 6-servings