Saturday, May 21, 2016

Cracker Barrel Copycat Hashbrown Casserole


Hashbrown Casserole Recipe

Do you have a craving for the delicious Hashbrown Casserole that is served at the Cracker Barrel Restaurant? With this recipe you can make your own at home that taste much like the one they serve. The ingredients you need are frozen hash brown potatoes, sour cream, and cream of chicken soup, butter, onions and Colby cheese. The secret ingredient is believed to be the Colby cheese. You can now have Cracker Barrel Hashbrown Casserole any time you get cravings breakfast, lunch or dinner!

Ingredients:
2 lbs frozen southern style hash brown potatoes
1 teaspoon salt
¼ teaspoon black pepper
2 cups sour cream
1-10 1/2 ounce can cream of chicken soup
1/2 cup butter or margarine; melted
1/2 cup chopped onions
2 cups Colby cheese, shredded
Directions:
Step 1: Preheat oven to 350 degrees Fahrenheit.
Step 2: Place potatoes in greased 9 x 13-inch pan, sprinkle with salt and pepper to taste.
Step 3: In a medium bowl, combine onions, sour cream, and cream of chicken soup.
Step 4: Pour soup mixture over potatoes.
Step 5: Sprinkle with Colby cheese and melted butter.
Step 6: Bake uncovered in 350°F oven for 45 minutes or until cheese is melted.
Makes 6 servings.
Tips:
Some folks make it with cheddar cheese, but it is believed Cracker Barrel uses Colby, that is the secret ingredient.
Warning:
Use caution when removing the hot pan from oven.

Copycat Carlos O'Kelly's Chile Con Queso Dip


 
Source

Have you always wished you could make a dish you love at a restaurant at home. If you are a fan of the Chile Con Queso Dip they serve at Carlos O'Kelly's, try this copycat recipe. Ingredients you will need are butter, Velveeta cheese, sour cream, tomatoes and green chilies and seasonings. Serve this delicious dip with your favorite chips, cracker, or veggies. This is very quick and easy dip to make, keep the ingredients on hand and you can have a quick dip to munch on.

Ingredients:
2 tablespoons real butter, sliced
1 lb. box Velveeta cheese, cut into chunk
8 oz. container sour cream
10 oz. can tomatoes and chilies, do not drain
1 1/2 tsp. garlic powder
1/2 tsp. kosher salt

Directions:
Step 1: Combine butter, Velveeta cheese chunks, sour cream, tomatoes and green chilies, garlic powder and kosher salt in a crock pot or non-stick 2-quart saucepan.
Step 2: Warm over low heat, stirring often, until the cheese is melted and smooth.
Step 3: Dip will thicken when cooled.
Step 4: Serve the dip with your favorite chips, cracker or dipping veggies.
This recipe makes about 3 ½ cups of dip.
Tips:
If you prefer a hotter, spicier dip, use hot tomatoes and green chilies or add a few dashes of Tabasco sauce.
Warning:
Make sure you warm over low heat or it will burn.