Sunday, August 30, 2009

Slow Cooker Baked Potato Soup

5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
1 teeny onion, diced
4 cloves garlic, minced
1 teaspoon seasoned salt

1/2 teaspoon black pepper
1/2 teaspoon red pepper
2 quarts chicken broth
2 (8-ounce) packages cream cheese, to add at the end

crumbled bacon and green onion or chives as garnish (optional)

Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.

After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.

Garnish with crumbled bacon, green onion or chives, and I'd assume cheddar cheese would be just delightful.

Sunday, August 2, 2009

Breakfast Souffle

6 eggs, beaten slightly
2 cups milk
1 teaspoon dry mustard
1 cup bisquick baking mix
1/2 teaspoon dried oregano leaves
1 lb pork sausage, browned and drained
1 cup shredded cheddar cheese

Mix all ingredients together and cover. Put in refrigerator overnight. Heat to 350 degrees. Pour into a greased 2 quart casserold. Baked until knife inserted in center comes out clean...about one hour.

**Yield: 10 servings

Crunchy Cole Slaw

1/2 cup sugar
1/3 cup vinegar
2 package beef Ramen seasoning
1 cup oil

1 lb coleslaw mix
2 pkg Ramen noodles broken into small pieces
1 cup sunflower seeds
1 cup slivered almonds, toasted
1 cup sliced green onions

Mix dressing ingredients night before. Toss slaw ingredients together just before serving.

Shrimp Dip

1 can (5oz) of shrimp
1/2 cup mayo
1/2 cup sour cream
1/4 cup ketchup
1 teaspoon lemon juice
1 teaspoon horseradish

Drain and rinse shrimp. Combine rest of ingredients. Fold in shrimp. Chill at least 2 hours.

Raspberry Apple Jello

2 pkg (3oz) raspberry jello
2 pkg (10 oz) frozen raspberries
2 cups applesauce

Dissolve jello in 2 cups boiling water. Stir in frozen raspberries until melted. Add the applesauce, stir, and pour into 9x13 pan. Let chill.


Spaghetti sauce w/ meat
Lasagna noodles (for 3 layers)
Large container cottage cheese
1/2 cup Parmesan cheese
2-3 cups mozzarella shredded cheese

Cook noodles and drain. Mix all cheeses. Start layering with sauce to cover bottom then noodles, then cheese mixture. Repeat until full. Bake 45 min at 350 degrees.

Apple Cake

1 cup shortening (margarine)
1 cup white sugar
1/2 cup brown sugar
2 eggs
1 cup buttermilk
1 tsp backing soda (mixed with buttermilk)
2 1/2 cups flour
1 tsp salt
1 tsp cinnamon
2 cups sliced apples

1/2 cup sugar
1/2 cup nuts
1 tsp cinnamon

Mix all together stuff and add 2 cups sliced apples. Stir topping together, sprinkle over cake and bake at 350 degrees for 40 minutes.

**Yield: 9x13 pan