Bacon and Tater Tot Breakfast Casserole

1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup
1 (8 ounce) container sour cream
1/2 cup butter, melted
1 (32 ounce) package frozen tater tots
1 package Lipton onion soup mix
2 cups shredded Cheddar cheese
Ground black pepper-to taste
1/2 cup Hormel Real Bacon Bits
1/2 cup crushed corn flakes

Directions

Mix soup, sour cream, butter, potatoes, onion soup mix, cheese and black pepper in a bowl. Spoon mixture in to a 9x13 casserole dish that has been sprayed with cooking spray. Sprinkle corn flakes over potato mixture.
Bake at 350 degrees F for 45 minutes or until hot.

Rate It!
Jen 8.5
Kile: 6.5
Kiley: 7.5
Madee: 7
Destrie: didn't have any

Cheese and Bacon Potato Rounds

Recipe and Photo found on Pinterest

Ingredients

4 baking potatoes, cut into 1/2 inch slices
1/4 cup melted butter
8 slices bacon - cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions

Directions

Preheat oven to 400 degrees F.
Brush both side of potato slices with butter; place them on an cookie sheet sprayed with cooking spray . Bake in the preheated 400 degrees oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted. Serve with sour cream or ranch dressing.

Rate It!
Jen: 8.5
Kile: 6.5
Kiley: 7
Madee: 8
Destrie: 8.6

Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


While warm drizzle the glaze over the cake.

*Recipe and photo from: Cookin Up North

Forgot to get ratings...this was good though. Tasted just like a cinnamon roll!

Crock Pot Cheesy Chicken Spaghetti

Recipe and Photo found on Pinterest

16 oz. dry spaghetti, cooked
1 lb. Velveeta Light (2%)Cheese
12.5 oz can chicken breast, drained & flaked
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
10 oz. can diced tomatoes & green chilies (Rotel)
4 oz can mushroom stems & pieces, drained
(I used fresh mushrooms)
1/2 cup water
1 small onion, diced
1 med. green pepper, diced
salt & pepper to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.

Rate It!
Jen: 7
Kile: 6.5
Kiley:
Madee: 8
Destrie: too spicey

Hasselback Potatoes

Recipe and Photo from:
tasty kitchen

Ingredients

2 whole Golden Potatoes
2 Tablespoons Butter
1 piece (about 2 Inches Long) Parmigiano-Reggiano, Sliced Thinly
⅛ teaspoons Garlic Powder
¼ teaspoons Kosher Salt
2 teaspoons Olive Oil
¼ cups Heavy Cream
¼ cups Cheddar Cheese Blend


Preheat oven to 400ºF. Scrub potatoes.

You need 2 wooden spoons with handles of the same width. Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.

Slice the butter into thin pieces. Alternate the butter and the parmesan, stuffing them in between the slices of the potato. Season the potato with garlic powder and kosher salt. Drizzle the potato with olive oil.

Bake at 400ºF for 45 minutes. Remove from the oven and drizzle heavy cream over the potatoes. Top with cheddar cheese.

Place back in the oven for 10-12 more minutes. Remove and serve!

*Did not get ratings...