Because I know how savvy the readers of “One Good Thing By Jillee” are…I have no intention of trying to pass today’s post off as an original one. I wanted to make you aware that from time to time I may have to rely on a “Best Of” post when the blogging “chips are down”…so to speak. I just returned from a 5 day trip to New York City that was one of the most exhilarating and stressful experiences of my life…so I’m hoping you will understand the need for a “Best Of” post today.
I won’t bore you with elaborate details, but while I was there I met with 9 different publishers who have shown interest in publishing a “One Good Thing” book. It is, of course, a very exciting prospect, however there is nothing set in concrete yet. I just felt like I owed you all an explanation as to why things have been a little helter-skelter on the blog lately.
At the same time…my circumstances shouldn’t take anything away from how wonderful today’s blog post recipe is! I’ve made it on more than one occasion and it is a definite CROWD-PLEASER so I hope you will enjoy!
I used to work as a producer for a local TV morning show and whenever we had a chef on who made something deLISH…we would jokingly say it must have “crack” in it. So the name of this recipe from Steph at Plain Chicken caught my eye and then after reading what was in it…it captured my tastebuds as well! :-)
16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese
Mix together and refrigerate 24 hours. Serve with chips and/or veggies.
But as good as this DIP sounds…it gets even better. According to Steph, she made the above dip to take to a tailgate party, but she forgot it at home in the fridge! So when she went home, instead of consuming the entire dish herself, she decided to mix it with a big bag of frozen (shredded) hash browns she had in her freezer. And Crack Potatoes were born!
I just love the ingenuity behind this recipe. :-)
2 (16 oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3 oz) bags real bacon bits
2 packages Ranch Dip mix
1 large (28 – 30oz) bag frozen shredded hash brown potatoes
Combine first 4 ingredients, mix in hash browns. Spread into a 9×13 pan. Bake at 400 for 45-60 minutes.
Remember…….DON’T DO DRUGS! But do try these “crack” recipes and let me know what you think! :-)
- 16 oz sour cream
- 1 packet Ranch dressing mix
- 3 oz bacon bits (in the bag not jar)
- 1 cup shredded cheddar cheese
- Mix together and refrigerate 24 hours. Serve with chips and/or veggies.