Crockpot Chunky & Cheesy Potatoes

This is a chunky version of funeral potatoes and it went very well with mesquite marinated pork tenderloin tonight. I think deep down everyone liked it, but the 2 and 5 year olds feigned disinterest... However my hubby couldn't get enough of these potatoes.

Crockpot Chunky & Cheesy Potatoes

6 medium potatoes, peeled and cut into 1/4 inch strips
2 cups shredded cheese (I used a mixture of cheddar and mozzarella because that's what I had on hand)
1 can cream of chicken soup
1 small onion, chopped fine
7 tablespoons butter, divided
1/2 teaspoon pepper
1 teaspoon salt
1 cup sour cream
2 cups seasoned croutons, crushed

Cut the potatoes into 1/4 inch strips, placing potato pieces into a big bowl of water as you cut them so they don't go brown on you. Once all potatoes are cut, drain them well and toss them with the shredded cheese and chopped onion. Place potato mixture into a greased crockpot. Combine soup, 4 tablespoons of butter (chopped into small pieces), salt and pepper; pour over the potatoes in the crockpot. Cover and cook on low for 8 hours. Stir 1 cup of sour cream into the potatoes and dump potatoes into a greased 9x13 baking dish. Combine crushed croutons and remaining 3 tablespoons of butter (melted) in a small bowl and sprinkle over potatoes. Bake uncovered in a 375 degree oven for about 10 minutes, just to brown the bread crumbs.

Spice Cake Pumpkin Chocolate Chip Cookies

This is such a great, easy cookie recipe! I got this recipe from my friend Mendy and I use it all the time - tonight we had them for our FHE treat. And BTW I was told that they are only 1 point in the Weight Watchers plan, isn't that cool! A healthy, super easy, and yummy cookie is a total winner in my book!!


Spice Cake Pumpkin Chocolate Chip Cookies

1 box spice cake mix (+ 1/4 cup flour for high altitude)
1 can (15 oz) pumpkin
1 - 1 1/2 cups chocolate chips (I used mini chips tonight)

Mix together cake mix (just the powdered cake mix) and pumpkin in a mixer. Drop by rounded tablespoonfuls onto greased cookie sheets and bake at 350 for 10 minutes (it ended up being 15 minutes for me, but I think it's the altitude).

Chicken Noodle Soup

I've been making some version of this chicken noodle soup since I was teenager. The original recipe came from one of those grocery store check-out aisle Pillsbury pamphlet cookbooks, but over the years I've changed the recipe so much that it doesn't even resemble the original and I think the flavor has improved a ton. Really I think it is sauteing the raw vegetables that makes it yummy - everything tastes better with butter, right?!


Chicken Noodle Soup

3 tablespoons butter
1 cup chopped onion
3 carrots, sliced
2 stalks celery, sliced (I always try to include the leaves from the heart of the celery for more flavor)
kosher salt
3 boxes of chicken broth (the 32 oz size)
2 cups frozen veggie mixture (I always use the one w/ peas, carrots, green beans and corn)
3 cups chopped cooked chicken (I use a rotisserie chicken from Costco)
1 teaspoon onion salt
1/8 - 1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
3 chicken bouillon cubes, crushed
2 cups dry noodles (what ever kind you like - I usually use egg noodles or rotini pasta)
2 1/2 tablespoons Ultra Gel (or 1 1/2 tablespoons of cornstarch mixed with water)

Melt the butter in a pot. Saute onions, carrots, and celery in butter and sprinkle with kosher salt to season them. Cook until vegetables are tender and onions are translucent. Pour in the broth. Add frozen veggies, chicken, onion salt, pepper, thyme, parsley, and crushed chicken bouillon cubes. Bring to a boil and add noodles. Cook at medium temp for about 10 minutes and check broth to see if it is seasoned to your taste - adding more salt or pepper as needed. Whisk in the Ultra Gel or cornstarch mixture and let simmer for at least 10 more minutes.

Turkey Meatloaf

Everyone liked this tonight. It is a healthier version of your typical meatloaf and has a hint of stuffing flavor because of the thyme and bread crumbs. It was also very moist, which is sometimes a hard thing to achieve with turkey.

Turkey Meatloaf

1 large onion, chopped fine
1 tablespoon butter
1 tablespoon canola oil
2 lbs ground turkey
3/4 cup bread crumbs
2 eggs
1 tablespoon tomato paste
3 tablespoons worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/3 cup chicken stock
1/3 cup ketchup


Preheat oven to 325. In a skillet, saute onion in oil and butter till translucent, but not browned. Transfer to a bowl and set aside.

In a large bowl combine turkey, bread crumbs, eggs, tomato paste, worcestershire sauce, salt, pepper, thyme, chicken stock, and the onions. Mix well. Shape into a loaf on an ungreased cookie sheet (I used my stoneware jelly roll pan). Spread ketchup on top of meatloaf. Place in oven. Place a pan of water on the bottom rack (this helps to make the meatloaf moister). Bake for 1 hour at 325. Then turn heat up to 350 and bake another 1/2 hour. Internal temp of meatloaf should read 160 degrees before it is done. When done place meatloaf on a platter and let sit for 5 - 10 minutes before cutting. Serve with turkey gravy.

Chocolate Delight

Okay, this is good! I know I say that a lot about recipes on here, but seriously. This. Is. Good. Mmmm, it is almost like a chocolate pie and it's super easy to make. (The picture really doesn't do it justice.) I got this recipe from my sister-in-law Dore. Thanks for another great one Dore!! We had this for dessert yesterday and everyone gobbled it up.


Chocolate Delight

Crust:
1 cup flour
1 stick cold butter
1/2 cup finely chopped nuts (walnuts are good)

Cut butter into flour and nuts until well combined and mixture resembles small peas. Press into a 9x13 baking dish. Bake in a preheated 350 degree oven for 20 minutes. Cool.

1st Layer:
1 (8 oz) block cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip

Mix well with an electric mixer and spread onto the cooled crust.

2nd Layer:
1 (3 oz) box chocolate instant pudding
1 (3 oz) box vanilla instant pudding
3 cups milk

Combine pudding mixes and milk and beat for about 3 minutes. Pour onto the cream cheese layer. Place a layer of plastic wrap over and touching pudding so a film doesn't form and refrigerate until pudding is firm - a couple hours.

Topping:
Cool Whip
chopped nuts (optional)
chocolate shavings are mini chocolate chips

Spread Cool Whip to cover the pudding layer and sprinkle with nuts (if desired) and chocolate shavings or mini chips.

Shepherds Pie

This recipe is from a friend, Vanessa, in Maryland. We had it last night as the main dish for our Christmas dinner - you know shepherds... It just seems like a good Christmas food. I also made this dish for a Harry Potter get-away that I went on with a bunch of friends to read the last Harry Potter book - I called it Mrs. Weasley's Shepherds Pie. When ever I make this yummy dish I think of that awesome weekend!

Shepherds Pie

2 pounds ground beef
2 small-medium onions, chopped fine
1 cup celery, diced
1 cup frozen peas
2 packets of brown gravy mix
1/2 cup water
1 1/2 cups hot water
1 teaspoon salt
1/4 teaspoon pepper
13.75 oz box Betty Crocker Potato Buds (prepared according to pkg directions)
paprika


In a large skillet brown the beef, break up the beef so there are no large lumps remaining. When most of the pink is gone, add onion and celery and cook until veggies are soft and translucent. Add peas. Let cook 3-4 minutes to thaw peas.

In a bowl mix the gravy powder with 1/2 cup water until smooth. Add 1 1/2 cup hot water to gravy and stir. Stirring continuously, pour gravy over the beef, stirring until gravy thickens so it doesn't stick to bottom of pan. Add salt and pepper. Transfer beef to a 9x13 or 11x17 pan (I use the bigger pan because in a 9x13 you tend to get some of the sauce boiling over).

Prepare mashed potatoes according to package directions, carefully spread over the beef as you would a thick layer of frosting. Dust lightly with paprika to give it a nice color. Cover loosely with foil (I spray the foil with Pam so it doesn't stick to the mashed potatoes) and bake in a 350 degree oven until warmed through - about 25 minutes.

Quick Carrots

This was the veggie side dish for our Christmas dinner. This recipe is from the Lion House Lite cookbook and I've used it for years - even if you don't like cooked carrots really give this one a try. The carrots are savory and almost sweet at the same time - so good!!

Quick Carrots

4 cups thinly sliced carrots
2 tablespoons butter
4 tablespoons sliced green onions
2 tablespoons water
1/2 teaspoon salt

Combine carrots, butter, green onions, water and salt in a saucepan. Cover and simmer stirring occasionally for 10 - 15 minutes or until carrots are tender. May need to add another tablespoon or so of water as it is cooking.