As you can probably tell, everyone here at Quiet Nonsense loves food! We have so many favorites to share with you! And here’s your warning- you will be hungry by the end of this article.
These recipes were provided by Mica, CEO of Quiet Nonsense.
Potato- hash brown casserole
½ cup of butter
1 onion chopped
1 (16 oz) container of sour cream
1 pkg. (8 oz) shredded cheddar and Monterey Jack cheese blend.
1 tsp salt
½ tsp ground black pepper
½ tsp garlic powder
1 pkg. (30 oz) frozen shredded hash brown potatoes, thawed.
2 cups of crushed potato chips, buttered corn flakes or buttered flavoured crackers.
Preheat oven to 350 degrees.
Lightly grease a 13 x 9 x 2 inch baking dish.
In a small skillet, melt butter over a medium heat.
Add onion and cook 3-4 minutes until soft.
Pour mixture into a large bowl.
Add sour cream and next 5 ingredients,mixing well.
Stir in the thawed hash browns.
Pour mixture into prepared baking dish.
Top evenly with crushed potato chips, crackers or cornflakes.
Bake for 45 minutes or until hot and bubbly.
2 ( 20 oz) pkgs, frozen whole kernel corn
2 T. sugar
1 (8 oz) pkg. Cream cheese
¼ cup of butter or margarine
6 T. water
Combine all ingredients in a crockpot and cook on a low heat for four hours.
Stir before serving.
This recipe was sent in my Briggy,
Vegan mashed potatoes and sausage
5 large golden potatoes, washed and peeled
1/4 cup almond milk
1/4 large sweet onion, minced
3 cloves garlic, minced
1/8 cup vegetable stock
1 tbsp olive oil
1/8 cup vegan butter
Salt and pepper to taste
In a large pot on medium high heat, half fill with water. Cut the potatoes in large chunks, at least 2 inches wide, and place in water immediately. Let them boil until they can be punctured easily with a fork. Do not wait until they fall apart.
While your potatoes are boiling, in a small pan on medium low heat, sautéed onion, garlic, oil, and all spices except salt pepper.
Once the potatoes are finished cooking, place in a strainer and cover the top with a bowl. Place the pot back on medium heat. Add butter, vegetable stock, sautéed onion, garlic, salt and pepper, and spices until everything is simmering. Then add almond milk and stir until melded. Turn off heat and place potatoes back in pot. Place on a cool burner or countertop. Using a hand mixer, break up the potatoes until all of the ingredients are mixed together and there are no more chunks of potato. Then mix once more with a silicone spatula and serve.
Lightlife veggie sausage
1 large slice of whole loaf bread
1 slice of Chao cheese
1/2 tbsp olive oil
1/2 tbsp vegan butter
Using a very sharp knife, cut into the plastic casing of the sausage. Cut a thick slice, about 1 inch thick. In a small pan on medium heat add the oil and the sausage patty. Using a metal spatula, flatten the patty until it is about 1/4 inch even thickness. When both sides are brown, add cheese to one side and turn down to medium low heat. Once the cheese is melted, add the slice of bread and let those stick together. Remove from heat and add the vegan butter to the pan. Once that is melted, put the sandwich back on, bread side down. Turn down the heat to low. Once the bread is golden brown remove from heat and serve.
1 can of whole kernel sweet corn
1/2 cup water
1 tbsp vegan butter
Drain the corn and place in a small pot on medium heat. Add water and butter. Once boiling, turn down to low heat. When ready to serve, drain the corn and place into a serving dish and serve.
Jess’ Apple Cider Recipe
This recipe was sent in by Jess,
2 cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice
2 quarts apple cider
1/2 cup packed brown sugar
1 orange, sliced
- place cinnamon, cloves, and allspice on a double thickness cheesecloth; bring up corners of cloth and tie with string to form a bag.
- place cider and brown sugar in a 3-qt slow cooker; stir until sugar dissolves. add spice bag. place orange slices on top. cover and cook on low for 2-3 hours or until heated through. discard spice bag.
That’s all for now! I know I’m hungry, are you?