Now this, even I could do!

Easy Crock Pot Potato Soup

Ingredients:
1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste

Directions:
Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with cheddar cheese and some additional bacon bits.

Corn Casserole

1 (15oz) can whole kernel corn, drained
1 (15oz) can cream-style corn
1 package Jiffy corn muffin mix (8 oz.)
1 cup sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese or your favorite

Preheat oven to 350 degrees. mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish.

ALTON BROWN'S WHITE TRASH


Ingredients:

3 1/2 cups Cheerios toasted oat cereal
3 cups Rice Chex
3 cups Corn Chex
16 ounces M&M's plain chocolate candy
2 1/2 cups salted mixed nuts
2 cups small pretzels
2 (11 ounce) packages white chocolate chips (Ghirardelli brand preferred)

Directions:

1. Dump the cereals, M&Ms, nuts & pretzels in a large bowl.
2. Melt the white chocolate in the microwave or in a double boiler. Melt very slowly, stirring occasionally, being careful not to burn the chocolate.
3. Dump melted chocolate over the rest of the ingredients and fold over and over until you have well-coated hunks and chunks.
4. Spread the whole mess out on parchment paper and set in a cool place until it sets up, then break it into pieces.
5. Store in zip-top bags or air-tight containers.

Caramel Cheesecake Bites

The biscuit base:
7 oz graham crackers
2 1/2 oz melted butter
1/3/4 oz blanched almonds

Cream:
28 oz Philadelphia
3 oz sugar
1 tablespoon vanilla extract
4 eggs

The salted butter caramel:
2 3/4 oz of powdered sugar
1 oz of liquid cream
1 3/4 oz salted butter
3 pinches of sea salt

Chop the blanched almonds. Reduce cookie crumbs using a blender and add the chopped almonds biscuits. Add the melted butter and mix again.
Cover mold mini springform pan with parchment paper, place the cookie crumbs and pack the mold bottom and edges. Freeze time to prepare the cream.
Preheat oven to 325 ° F.

In a bowl, mix the Philadelphia using a wooden spoon, then add sugar and vanilla. Mix well. Add eggs one at a time. Mix briefly after each egg. Avoid mixing too, the cream should not be too liquid.
Pour this mixture over the biscuit and bake 1 hour and then cool off in the oven crust. Then place in the fridge for 48 hours.

For the caramel:
Put the sugar in a saucepan and heat over low heat ultra.
Let it melt; without mixing; sugar to obtain a light amber caramel.

Meanwhile, heat the cream so that it is just simmering.
When the sugar is liquid, add the cream off the heat. Mix well (if pieces of caramel form, dissolve by delivering ultra saucepan over low heat while stirring). Then always add the butter off the heat, stir and add the salt. Stir and put in a jar. Close and store at room temperature.

When ready to serve, unmold the cheesecake on a serving dish

Do you actually cook everything you are posting ?

No, he has said before that he pulls these recipes from a web-site.

NOPE! we have made a few, but like Tom said, the last several have come straight from fb. (And friends)

Runza Casserole

2 lb hamburger
2 finely chopped onions
4 c fresh chopped cabbage
salt and pepper to taste
2 pkg refrigerated crescent rolls
1 lb shredded mozzarella cheese

1. Preheat oven to 350 degrees.
2. Spread one tube of crescent rolls into the bottom of a 9x13x2 pan and bake 7 minutes or until brown.
3. While that is in the oven, brown the hamburger and onion in a skillet. Then drain.
4. Drain the grease from the hamburger and add the cabbage. Let it steam for a few minutes.
5. Add the salt and pepper.
6. Spread the hamburger/cabbage mix into the pan on top of the baked crescent dough.
7. Sprinkle the cheese on top of the meat mixture.
8. Spread the 2nd tube of crescent rolls over the top of the cheese.
9. Bake for 35-40 minutes, covering with foil the last 10 minutes to soften the crust.

Oven Baked Tacos!

Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish).

Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!!

Parmesan Baked Pork Chops

4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese (I used Kraft)
1 C. Italian bread crumbs
1 tsp. pepper
1 tsp. garlic powder

On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

Sounds like the perfect meal before a Ganza!