TheVineyardMom

  20 ounces shredded hash brown, defrosted if frozen 8 ounces cream of chicken soup 8 ounces sour cream 1 cup cheddar cheese, grated ¼ cup butter, divided ¼ cup green onions, chopped 1 cup cornflakes, crushed 2 tablespoon chives, chopped Melt the butter in the microwave, reserving 2 tablespoons for later. In a saucepan on medium high heat, add cream of chicken soup, sour cream, grated cheese, butter and green onions. Cook until the cheese has melted and the sauce is well combined. In a small bowl, add crushed cornflakes and reserved melted butter.  Mix to coat with butter. Take a muffin tin and generously spray with cooking spray.  Take 2 tablespoons of the shredded potatoes and place on the bottom of each muffin cup, slightly pressing them down.  Spoon 2 tablespoons of the sauce over the potatoes in each cup.  Cover each cup with some of the butter coated cornflakes. Bake for 25-30 minutes.  Let stand for 15 minutes to cool and set up before taking the pot...

  3 strips of bacon 1 teaspoons extra virgin olive oil 12 mushrooms, cleaned and stems removed 1 jalapeno, ribs and seeds removed, finely chopped 2 cloves of garlic, minced 4 ounces cream cheese, softened ¼ cup shredded cheddar cheese, plus some for garnish ¼ tsp each salt and pepper Cooking spray Preheat the oven to 350 degrees Cook bacon in a saute pan on the stove on medium high heat.  Cook until evenly browned and crispy.  Place cooked bacon on a paper towel on a plate to drain.  When cool enough to handle, crumble bacon. Set aside. Heat extra virgin olive oil in a skillet over medium heat.  Add jalapenos and garlic.  Saute for 2-3 minutes until softened and fragrant. Transfer the jalapenos and garlic to a mixing bowl.  Add softened cream cheese, cheddar cheese, bacon, salt and pepper.  Mix well to combine. Spoon a generous amount of mixture into the mushroom caps.  Spray a foil lined baking dish with nonstick spray. Place mushrooms on th...