Dani's Recipe Creations (2024)

My family loves potatoes and we could eat them everyday and with every meal. This is one of my favorite was to make a potato side dish. I hope your family enjoys it just as mine does.

Things you need:

1 small-medium onion, diced
2-3 cloves garlic, minced
1-2 Tbsp. butter
1 28-oz. bag shredded hash brown potatoes, thawed
2 cups sour cream (we use light)
1 10-oz. can cream of chicken soup
2 cups shredded sharp cheddar cheese (we use 2%)
3/4 tsp. salt
1/4 tsp. ground black pepper
* 1-2 Tbsp. Diced Jalapeno Peppers

What to do:

Preheat oven to 350. In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until the onion is translucent. Remove from heat.Place the thawed hash browns, sour cream, cream of chicken soup, cheese, salt,pepper and garlic-onion mix in a bowl and combine well. *If your feeling a little zippy add diced jalapeno peppers to garlic, onion and butter when you sauté.

You can top with crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers, French onion topping. When we make this with jalapenos we add a crushed potato chip that's jalapeno and cheese flavor love how it adds extra flavor.

Recipe Source: Dani's Rustic Creations
Picture Source: NacyCreative



I love Taste of Home and I am always looking for new things to try and when I saw this recipe I new for me the only thing missing was beans. I know beans with Pasta might not sound good to some but don't knock it till you try it. This is a great recipe.

What Y'all Need:
2 pounds ground beef
2 envelopes taco seasoning

1 package (8 ounces) cream cheese, cubed

24 uncooked jumbo pasta shells

1/4 cup butter, melted

1 can of refried beans(I use black beans)*

ADDITIONAL INGREDIENTS (for each casserole):

1 cup salsa

1 cup taco sauce

1 cup (4 ounces) shredded cheddar cheese

1 cup (4 ounces) shredded Monterey Jack cheese

1-1/2 cups crushed tortilla chips

1 cup (8 ounces) sour cream

Green onions, chopped

What to Do..

In skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. To prepare remaining shells, spoon beans and salsainto a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.

Recipe Source: Taste of Home

I have finally found the best Cream Cheese Frosting. I was reading a blog "

"and saw a recipe for Pumpkin Cinnamon Rolls with Cream Cheese Frostingloved the idea for the cinnamon rolls but when I saw the recipe for the cream cheese frosting I got excited because I have tried a few variations in my time of cooking but this one was the one. I'm sold and this will be the one I use from this day on.

Cream Cheese Frosting:
4 oz. cream cheese
1/2 c. (1 stick) butter, softened
Pinch of salt
1 tsp. vanilla extract
1/2 tsp. lemon juice
2 tbsp. whole or 2% milk
2-3 c. powdered sugar

Prepare Frosting:
By beating the cream cheese, butter, vanilla, salt and lemon juice in a medium mixing bowl until smooth. Add the powdered sugar one half cup at a time. If the mixture becomes too thick, slowly add milk one half tablespoon at a time.

Recipe Source: Life Made Simple

What Y'all Need:

4 boneless skinless chicken breasts

4 garlic cloves, minced(I use pre-minced garlic from a jarto save time)

4 tablespoons brown sugar

3 teaspoons olive oil

What to Do:

Preheat oven to 500°F and lightly grease a casserole dish

In small sauté pan, sauté garlic with the oil until tender

Remove from heat and stir in brown sugar

Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture

Add salt and pepper to taste