32 oz package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 oz) cans condensed cream of potato soup
16 oz container sour cream
2 cups shredded sharp cheddar cheese
1 1/2 cups grated parmesan cheese
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
In a large bowl, mix hash browns, ham, cream of potato soup, sour cream and cheddar cheese.
Spread evenly into prepared dish. Sprinkle with parmesan cheese.
Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.
Save by using Heluva Good Shredded Cheese and Simply Potatoes.
14.5 oz can whole berry cranberry sauce
1 cup apple jelly
1 tbsp dijon mustard
4 cubes chicken bouillon, crushed
1 tsp prepared horseradish
2 tsp garlic powder
2 tbsp chopped fresh thyme
4 lb boneless pork loin roast
Preheat oven to 425°F.
Combine cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder and thyme in a saucepan; bring to a boil.
Line a large baking pan with foil. Place pork loin in pan, fat side up. Use a pastry brush and a small spoon to completely coat the pork with sauce.
Cook until the pork is no longer pink in the center (about 45 minutes) basting every 10 minutes with remaining sauce.
Save by using French's Dijon Mustard and Serve with Huntsinger Farms White Potatoes.
12 chicken drumsticks
1/4 cup butter, cubed
5 oz hot red pepper sauce
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper for taste
1 1/2 cup blue cheese salad dressing
Place the drumsticks in a slow cooker and sprinkle evenly with pieces of butter.
Pour the hot sauce over the chicken, then season with garlic powder, onion powder and salt and pepper.
Cover and cook on high for 3 hours or until tender. Serve chicken legs with blue cheese dressing on the side.
Save by using Frank's Original Hot Sauce and Wishbone Salad Dressing.
2 lb country style spare ribs
4 cups chicken broth
1/8 cup teriyaki sauce
1 1/2 tbsp garlic powder
1 tbsp onion powder
salt and pepper for taste
Place the ribs in a roasting pan. Mix together the chicken broth, teriyaki sauce, garlic powder, onion powder and salt and pepper. Pour over the ribs, cover and marinate for 1/2 hour.
Preheat the oven to 350°F. cover the roasting pan with aluminum foil.
Roast in the oven for about 2 hours or until the meat is tender enough to peel off the bone by hand. Check occasionally to make sure the juices do not boil over into the oven and remove some of the broth if necessary.
Serve with Green Line Green Beans and Mott's Applesauce.
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