SLOW COOKER POTATO CASSEROLE

• 5 pounds russet potatoes  
  
• 2 chicken bouillon cubes
• Water to cover
• 1/2 cup salted butter
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon onion powder
• 16 ounces sour cream
• 2 cups shredded cheddar cheese
• 16 ounces bacon, sliced and cooked
• 1 bunch green onion, sliced

Instructions:

• Peel the potatoes and dice them into one-inch cubes. Add to the slow cooker
• Add the chicken bouillon cubes and enough water to cover the potatoes.
• Place the lid on the slow cooker and cook on HIGH for 5 hours without opening the lid during the cooking time.
• When the cooking time is up, drain the water off the potatoes, leaving the potatoes in the slow cooker.
• Pour over the melted butter, sprinkle over the salt, pepper and onion powder. Using a potato masher, mash the potatoes until the desired texture is achieved. If you do not have a potato masher you can use a handheld mixer (the kind with 2 beaters) and blend until desired texture is achieved. I like some chunks of potatoes in this as baked potatoes have.
• Add the sour cream, half of the cheese, half of the bacon, and half of the green onions. Stir.
• Sprinkle over the remaining cheese and replace the lid. Cook on high for 20 more minutes.
• Sprinkle over remaining bacon and green onion and serve!

Cajun Shrimp Scampi

Ingredients :

• 12 raw shrimps (as many as you’d like, I like having a lot in my pasta)
• 1 serving of pasta (preferably a linguine)
• 2 cloves garlic, minced
• 2 tbs. butter
• 1/2 c. heavy cream
• shredded parmesan cheese
• 1/8 tsp. basil
• salt and pepper to taste
• flour (to thicken)
• cajun seasoning
• 1/4 c. parsley
• White wine
• olive oil 

• Directions :

  Heat a saucepan on medium-high heat. Add the butter, a drizzle of olive oil, and a dash of white wine and bring to a boil.
  Add the garlic and cook for another 2 minutes.
  Add the shrimps.
  Next, season the shrimps with the Cajun seasoning., be generous (to your liking)!
  When the shrimps are pink on one side, flip them and cook for another minute and remove them from the pan, leaving the liquid.
  Add the heavy cream, basil, parsley, salt and pepper.
  Bring to a boil and whisk in sprinkles of flour until sauce thickens.
  Lower heat to medium-low and add shrimp again.
  Toss shrimp to coat with sauce, and serve over pasta. Topping with parmesan cheese,
  and ENJOY!

Good Ole Fashion Mac and Cheese

Ingredients :

• 3 cups dry elbow macaroni
• 4 Tbsp salted butter
• 2 (370 mL/12 oz) cans evaporated milk
• 1/3 cup milk of choice
• 2 large eggs
• 1/4 tsp garlic salt
• 4 cups cheddar cheese, shredded
• 2 cups mozzarella cheese, shredded
• 1 tsp paprika

• Directions :

  1. Bring a large pot of water to a boil. Add salt and macaroni, and cook until al dente.
  2. Drain and return to the pot.
  3. Add in the butter and stir until the butter is melted. Set aside.
  4. In a large bowl, mix together the evaporated milk, milk, eggs and garlic salt until fully combined.
  5. In a separate bowl, mix together the cheeses.
  6. Preheat the oven to 375°F. Lightly spray a 9×13 inch baking pan.
  7. Layer 1/3 of the macaroni, then 1/3 of the cheese.
  8. Repeat with the remaining macaroni and cheese mixture.
  9. Pour the milk mixture over top. Sprinkle the paprika evenly on top.
  10. Bake in the preheated oven for 25-30 minutes

Four Cheese Bacon Stuffed Smothered Chicken Casserole!

Ingredients

• 6 thin boneless, skinless chicken breasts
• 6 Slices of bacon, cooked and chopped + 6 more for the stuffing
• 1/2 can of cream of chicken or mushroom soup
• Olive Oil for cooking
• 1/2 onion chopped
• 1/4 cup water
• 1/4 red bell pepper ,chopped
• 1 teaspoon butter, melted
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup Mozzarella cheese
Note we like it cheesy, but you can cut each cup down to 1/4 if you like
Chicken Stuffing Mixture
• 8 ounces softened cream cheese
• 1 tablespoon onion, minced
• 1 tablespoon Italian Seasoning
• 1 tablespoon of garlic powder
• 1 teaspoon of pepper
• 2 teaspoons of lemon juice
• Salt to taste
• 6 Pieces of cooked and chopped Bacon
Coating the Chicken Rolls
• 1/4 cup Italian Bread Crumbs
• 1 egg, beaten

Instructions

1. Pre-heat oven to 350.
2. Heat 2 tablespoons of the olive oil in a small skillet over medium-high heat, add in only the teaspoon of butter, the chopped bell pepper and the 1/2 chopped onion - allow cook only about 3 minutes until slightly softened, remove from heat and set aside.
3. In a bowl, beat cream cheese, onion, Italian Seasoning, garlic powder, pepper and lemon juice until blended. Stir in cooked and chopped bacon.
4. Spoon about 2 tablespoons of the cream cheese mixture on each piece of chicken and spread it out into a thin layer.
5. Roll the chicken.
Note to avoid them unrolling, you can use toothpicks to keep them together
6. Next, lightly dip the chicken rolls in egg mixture, followed by dipping them into the italian breadcrumbs
7. In a large skillet drizzle some olive oil and heat, Briefly cook rolls over high heat, browning all sides,.remove from heat and set aside.
8. In a large bowl add the water and the cream of soup and mix well
9. Add in the bell pepper/onions,and one of the 1/2 cups of cheese (any one you want) and combine
10. Pour mixture into a Large Baking dish and place the chicken rolls in, press down lightly to cover the sides with the mixture and space them out.
11. Take a teaspoon and scoop a little of the mixture on top of each chicken roll
12. Finally add in the rest of the cheeses on top evenly
13. Bake for 25 minutes or until chicken is cooked completely
14. Remove from oven and top with the 6 slices of chopped, cooked, bacon and place back into the oven for and additional 5 minutes
15. ENJOY!