Monday, April 20, 2015

It's Like Crack (Or So I Hear)


Do you have yours on yet?!

I had quite an eventful weekend.  I headed to Nashville on Friday for a weekend with the girls.  Part business, lots of play.  We were part of a focus group for this amazing company called GoNoodle.  If you're a mom with kids at home, you MUST check it out.  And if you're a teacher who isn't GoNoodling yet...get on it ASAP!  Saved my sanity in the classroom!!!  

Anyway, we enjoyed a weekend full of fun, lots of laughs, and ten times more food.  Donuts at The Donut Den, barbeque, best ice cream ever (holla, Jeni's!!!!), a fancy dinner at Sinema, and the world's most amazing breakfast.  Monell's is my happy place.  I even got to meet Top Chef alum, Dale Levitski!!!  I was such a #fangirl (not embarrassed) and had to have my picture with him.

I was supposed to get home in time to tuck the boys in last night, but the Lord had other plans.  The weather was absolutely awful here in Houston and judging by the terrifying turbulence during the flight, I'm pretty sure the weather was bad all over.  Our flight was diverted to New Orleans and we sat on the plane in Louisiana a little over an hour to wait out the storms in Texas.  When we were headed to our final destination, the turbulence was about 10 times worse.  White knuckle flying.  Needless to say, I couldn't be more thrilled to be home...and safe.  And I won't be getting on a plane again anytime soon :)

Now let's talk food.

I love potatoes in any form and when I found this recipe I knew it would be a keeper.  Easy to prep and sounded like a definite crowd pleaser.  I made this as one of the sides I served on Easter Sunday and there wasn't a bite left in the dish.  Everyone was a fan.  The only problem was that I wish I would've made a few more pans!!!  


2 (16 oz) tubs of sour cream
2 Cups shredded cheddar cheese
2 bags of real bacon bits
2 pkgs. Ranch Dip mix
1 large (28-30 oz.) bag of frozen, shredded hash browns

In a large bowl, combine sour cream, cheese, bacon bits, and Ranch Dip packets.  Mix well to combine and then add your frozen hash browns.  I gave my hash browns about an hour to thaw out prior to prepping this dish because I figured they'd be easier to stir into the mixture if I didn't have to work to break them up while trying to coat them.  

Lightly grease a 9x13 baking dish and add the potato mixture.  Heat oven to 400 and bake for about 60 minutes.

What I love about this recipe is that it's ridiculously delicious, easy to prep, and lends itself to adding a few additional ingredients to really take it to another level.  Chopped green onions would be a great addition.  We tossed in a little Tony Chachere's to give it an extra kick and HELLO!  YUM!!!  

Like I said before, this was a crowd pleaser and something I will definitely be taking with me to future get-togethers!!  So easy and SO delicious!!!  


  1. Yum! In our world we call these "funeral potatoes" because it seems like they always get served at funerals, but I serve them at brandings, receptions, etc because HELLO EASY! :) I do one can of mushroom soup though, and a container of sour cream (instead of 2 tubs of sour cream) but have never tried them with ranch dressing so I need to get on that! :) Happy Monday!

    1. Yes...SO easy!!! Love your version!!! Need to try that soon! Sounds so good!!!

  2. I have NEVER tried cheesy potatoes with ranch dressing mix- I cannot wait to do so! These sounds sooo much more delicious than the typical cheesy/buttery potatoes.
    Soo glad you made it home safe from your trip! Also, your doodle talent is OUT OF CONTROL! You are amazing!

    1. They are SO good, Andrea! And thank are so sweet to say that ;)