Thursday, December 8, 2016

Hash Brown Casserole

2 lbs of frozen hash browns.
½ cup of melted margarine or butter.
1 (10 ¼ ounce) can cream of chicken soup.
1 Pint of sour cream.
½ cup of peeled and chopped onion. (OPTIONAL)
2 cups of grated cheddar cheese.
1 tsp of salt.
¼ tsp of pepper.

Mix all the ingredients together in a large bowl then transfer to a sprayed 11×14 baking dish.

Preheat the oven to 350° bake for 45 minutes.

Tuesday, February 2, 2016

Bacon Cheeseburger Crock Pot Dip

Prep time
Cook time
Total time

  • 1 lb of lean ground beef
  • 8 oz package of cream cheese, cubed
  • 2 c shredded cheddar cheese
  • 10 oz can of diced tomatoes with green chiles
  • 6 oz package of real bacon bits
  1. Brown ground meat
  2. Drain meat and place in a large skillet
  3. Over low heat, stir in cheeses, tomatoes  and  the bacon bits
  4. Cook while stirring frequently until everything is heated through and well blended
  5. Pour mixture into a 2-quart crock pot
  6. Cover and cook on low for 2-3 hours stirring occasionally

Saturday, January 30, 2016

Corn Casserole

1 (8 1/2 ounce) boxes cornbread mix
1 (8 1/2 ounce) cans creamed corn
1 (8 1/2 ounce) cans whole corn, drained
1 cup sour cream
1/2 cup butter, at room temperature

Mix all together.
Put in a greased casserole.
Bake at 350° for 1 hour.

Monday, November 5, 2012

Pepperoni Pizza Pasta

Yes, it has been a whole year since we published anything new here. We're going to make it up to video!

Materials List:

  • Contadina Pizza Sauce (I like the squeeze bottle)

  • Philadelphia Cream Cheese Cooking Creme (Tomato Basil flavor)

  • Hormel Pepperoni Minis

  • Pasta

  • Mozzarella cheese

  • Preparation:

    Preheat oven to 450 degrees...

    ...then click PLAY!

    Sunday, January 30, 2011

    Breakfast Burritos

    Materials List:

  • Hash Browns (cubes, not patties)

  • 4 Eggs

  • 1/2 cup of Milk

  • Black Pepper

  • "Extras"


  • Start browning the hash browns as directed.

  • In a small mixing dish, crack the eggs and scramble them with a fork.

  • Add the milk and some pepper to the eggs.

  • As the hash browns take on color, turn down the heat to "low"

  • Mix in the eggs with the hash browns.

  • Let the eggs cook, but stir the eggs and the hash browns.

  • Add in the "extras" when appropriate.

  • Extras:

  • Meats: We like ham cubes, but have also used sausage links and BACON!

  • Veggies: If you are in to that sort of thing, you could throw in some peppers or mushrooms.

  • Cheese: We like a mild cheddar, but really just about any cheese will do.

  • Serving:

  • Lay out a flour tortilla shell

  • Spread out some sauce. Mayo works, but you can use Miracle Whip, or Ranch, or Bleu Cheese dressing. Or whatever flavoring you want that compliments the ingrediants you have selected. Heck, Salsa might even be the right flavor!

  • Heap on some hash brown and eggs.

  • Throw on some cheese!

  • Wrap the burrito.

  • ENJOY!
  • Sunday, December 19, 2010

    O'Hurley's Potato Soup

    For a chilly day, there is no better prescription than O'Hurley's Potato Soup.

    Here is what you will need:

  • Bear Creek Potato Soup mix

  • 4 cups of water (or milk)

  • 1 potato

  • "Extras"

  • Crock Pot

  • Preperation:

    Cube the potatoes (and any "extras") and set aside.

    Put the 4 cups of water (or milk) in to the Crock Pot

    Stir in the mix until well blended.

    Drop in the cubes of potatoes (and extras)

    Heat on low for "hours"

    Taste the "brew" every now and then until it is hot enough for your taste.


    The O'Hurley's recipe calls for ham cubes and mild cheddar cheese, but you could really throw in just about anything.  Here are a few other ideas:

  • Corn

  • Mushrooms

  • BACON!!!

  • Ranch or Bleu Cheese dressing (this will add some "ZING!" to the soup!)
  • Saturday, November 28, 2009

    Breakfast Pizza

    Serves: At least 2


    • 1 can (10 ounces) refrigerated pizza dough (or a Boboli pizza shell)
    • Choice of meat(s)
    • 4 eggs
    • 1 cup of Milk
    • 2 cups (8 ounces) shredded Italian-blend cheese
    • Additional seasonings to taste


    1. Preheat oven to 450°F. For crust, unroll pizza dough; pat onto bottom and up side of greased 12-inch pizza pan. Bake 5 minutes or until set, but not browned.

    2. While crust is baking, cut meat(s) into 1/2-inch pieces. Whisk together eggs, milk and Italian seasoning in medium bowl until well blended. Throw in whatever additional seasonings you may wish to add as well.

    3. Spoon the meat(s) over crust; sprinkle with cheese. Carefully pour egg mixture over sausage and cheese. Bake 15 to 20 minutes or until eggs are set and crust is golden.

    Possible Additions:

    • Salsa

    • Bacon Ranch Dressing

    Sunday, October 11, 2009

    Chicken Bake

    This dish is a old favorite that we have had on our menu for a LONG time.

    Serves: At least 2


    • 1 box of Stove Top Stuffing
    • ½ bag of “Fajita-style” Chicken strips (Tyson makes great chicken strips!)
    • 1 can of Cream of Chicken Soup
    • 1 cans of water
    • 6 Tbsp. of butter
    • Chicken Seasoning and Italian Seasoning


    Pre-heat over at 400 degrees.

    Spray a thin layer of PAM on the bottom of a baking dish.

    Strategically place the six tablespoons of butter in the dish.

    Pour in the Stove Top Stuffing and the Chicken Strips.

    Spoon out the Cream of Chicken Soup (We like Campbell's Soups) on top of the Stuffing and Chicken.

    (Depending on what flavors compliment your stuffing, you may choose to add cheese, ranch dressing, barbecue sauce, or honey mustard in whatever combination you desire.)

    Sprinkle on the Italian Seasoning and the Chicken Seasoning (We like McCormick's for our seasoning.).

    Bake at 400 degrees for 30 minutes.

    Recommended Side Dishes:

    • Corn Bread Muffins
    • Ham or Turkey (We usually feature this dish at holidays.)

    Recommended Beverages:

    • A sweet/fruity wine or wine cooler (Seagram’s Wild Berry wine cooler is great)
    • Iced Tea (with or with out lemon and sugar)
    • Ginger Ale (We like ALE-81.)

    Possible Additions:

    • Add a spoonful of sour crème to the sauce.
    • Switch to Creme of Celery instead of Cream of Chicken soup.

    Saturday, September 5, 2009

    Scrambled Eggs

    When it comes to breakfast, there really is nothing better than Scrambled Eggs. Here is the recipe we use in the O'Hurley's kitchen.

    Serves: 2


    • 3 eggs
    • 2 Tablespoons of milk
    • 2 teaspoons of butter
    • Salt, pepper, and spice to your taste
    • CHEESE


    Melt the butter on low-medium heat in a sauce pan or small pot.

    Whisk the eggs, milk, and spices (incl. the salt and pepper) until you get a nice bright yellow mixture that is smooth. A note on spices: I have an Italian blend of spices that I like to add with a dash of oregano and garlic powder.

    When the butter has melted, add the egg mixture to the butter. With a wooden spoon or spatula, move the egg mixture around as it hardens so that it cooks evenly.
    Add the cheese.

    There is a huge debate over when the scrambled eggs are done. Some people like soft scrambled eggs; others like them very dry. Use your judgment on when you think the right consistency has been achieved.

    Recommended Side Dishes:

    • Meat (ham, bacon or sausage)
    • Toast or English Muffin with jelly and/or jam
    • Doughnuts
    • Hashbrown Potatoes or Tater Tots (Ore-Ida makes great potato products!)

    Recommended Beverages:

    • Milk
    • Juice

    Possible Additions:

    • Ham cubes or Bacon bits
    • 1/2 cup of Ranch or Bleu Cheese dressing (Yes, we have a "thing" for Ranch!)