Sara Blankenship

This was a huge hit. I did doctor it up some though. I sautéd the onion along with 1/2 c of celery, 1/2 c green pepper, 1 garlic clove and 3 tbl butter. I also only added 1 c of the block velvetta and 1 c shredded Colby Jack.

Can’t go wrong with fried potatoes. I doubled the recipe and added some more spices(Italian spices, cayenne pepper, smoked paprika) and used oil. It was a great side to go with my crockpot bbq chicken.

This was so quick and easy but more of a base. I had to add some more seasonings (smoked paprika, chipotle chili pepper, red pepper flakes) and also I added 1 cup of salsa for a lil extra kick. I cooked it on the stove and then transferred it to my crockpot and let it simmer and mix all the yummy juices together for an hour and a half.

Quick. Delicious. Kid approved. We paired it with baked potatoes. We will add this to our meal rotation for sure.

This was a hit for my 5 kids and also my bonus kids who tend to be picky eaters. Next time I’ll add some more chili peppers for extra kick. All in all, it’s an 8.5 outta 10 for us.

This dish was surprisingly good! I didn't however use frozen hashbrowns. Instead I made them fresh and it turned out ok. Also, next time I think I'll add some fresh onion and green pepper for added flavor.