Slow Cooker Ham And Potato Soup

Slow Cooker Ham And Potato Soup

INGREDIENTS:

8 cups russet potatoes,  diced 

1 yellow onion, diced

2 large carrots peeled and chopped

½ cup chopped celery

16 ounce cubed ham 2 packages of packages smithfield anytime

1 teaspoon kosher salt

¼  teaspoon fresh cracked black pepper

¼ cup flour

4 cups chicken broth

1 ½ heavy cream (you can also use milk-i used whole milk)

½ cup sour cream

Add the potatoes, onion, carrot, celery, ham, kosher salt, pepper, and chicken broth to your slow cooker and cook on low 7-8 hours, or high 4-5 hours.
Using a potato masher, mash about ⅓  of the potatoes.

add the flour, heavy cream/milk and sour cream and stir everything together 

Cover and cook on high for an additional 15 minutes.

Classic Potato Salad (no eggs)

Classic Potato Salad

Source: https://happilyunprocessed.com/easy-simple-classic-potato-salad/#tasty-recipes-20221-jump-target

Ingredients

4–5 lbs. Red Potatoes, peeled and cut half (approx. 10-12)*

1 Cup Sweet Onion, diced 

1 Cup Celery, diced (2 or 3 stalks) 

2 Tablespoons Apple Cider Vinegar 

Dressing
1 1/2 cups Mayonnaise 

1/2 Cup Sour Cream 

1 Tablespoon Yellow Mustard 

1/4 tsp Sea Salt 

1/4 tsp White Pepper 

Instructions: 

Place potatoes in a large pot of cold water covered by at least 2 inches. Heavily salt the water and bring to a boil. Once the water is boiling, turn the stove down to medium and simmer the potatoes for about 15 minutes or until a fork easily goes through. 

Meanwhile, dice the onion and celery and set aside. Drain the potatoes and let them cool about 5 minutes or until they stop steaming. 

Putting your finger over the top of the bottle, pour about 2 Tablespoons of apple cider vinegar all over the potatoes. Stir to combine. Allow to absorb for a minute or two. 

Mash very lightly with a potato masher keeping some larger chunks. 

Add the onions and celery and sprinkle with some salt and pepper. 

Make the dressing in a small bowl and add enough until the potatoes are fully coated. 

Cover and chill until ready to serve.

*I used baking potatoes and cubed them to cook them.

Quick Chicken Salad

Quick Chicken Salad

Source: https://www.realmomkitchen.com/quick-chicken-salad/

Total Time: 10 minutes
Makes 4-6 servings  

Ingredients

2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken) 

3/4 cup light mayonnaise 

1 cup red grapes, halved 

1 green onion, diced 

1 stalk celery, diced 

1/2 cup diced apple 

salt and pepper to taste

pecans or cashews, optional

Instructions

In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper. Combine until well blended. 

Serve on rolls, bread, or croissants sprinkle with some cashews or pecans. This can also be served on a lettuce leaf.

Ham Pineapple Pasta Salad

Ham Pineapple Pasta Salad

Source:https://www.spendwithpennies.com/wprm_print/122117

Prep Time15minutes minutes 

Cook Time 10minutes minutes 

Chill Time 2 hours

Total Time 2 hours, 30 minutes

Ingredients

8 ounces rotini or bow tie pasta 

1 can pineapple tidbits (14 ounces) with juice reserved for dressing 

1 red pepper diced 

2 cups diced ham 

1 green onion thinly sliced 

Dressing 

½ cup mayonnaise

⅓ cup pineapple juice 

¼ cup sour cream 

1 tablespoon dijon mustard (I skipped this)

1 teaspoon cider vinegar 

1 teaspoon honey 

¼ teaspoon garlic powder 

salt & black pepper to taste 

Instructions 

In a large pot, cook the pasta according to the package directions. Drain the pasta and run it under cold water to cool. 

In a bowl, whisk together all dressing ingredients until smooth. 

In a large bowl, combine the cooled pasta, ham, pineapple, bell pepper, green onion, and dressing. Gently toss to combine. 

Refrigerate the pasta salad for at least 2 hours before serving.

Amazing Holiday Pretzel Treats

Amazing Holiday Pretzel Treats

Time: 10 minutes

Source:

https://makeyourmeals.com/holiday-pretzel-treats/

Ingredients  Pretzels, mini square shape 

Hershey Kisses* 

Red & Green M&M’s 

Instructions

Preheat your oven to 175 degrees and prepare a baking sheet with parchment paper. 

In a single layer, spread pretzels on the parchment paper and place an unwrapped Hershey kiss on each one. 

Bake for 5-7 minutes and remove from oven. 

Quickly and gently press an  M&M on top of each chocolate kiss. The chocolate should be soft enough to press the M&M’s down into the candy. 

Refrigerate until chocolates have hardened. 

Can be stored in an air tight container at room temperature or in the refrigerator/freezer.

*If you use Peppermint or Hugs variety, decrease the time in the oven to 3-5 minutes. 

Perfect Deviled Eggs

Perfect Deviled Eggs

6 eggs 

3 tablespoons ranch dressing 

1/2 teaspoons prepared yellow mustard 

1/4 cup finely chopped celery 

1/8 teaspoon salt

paprika 

In a 2-quart sauce pan, place eggs in a single layer; add enough water to cover eggs by 1 inch. 

Heat to boiling. Immediately remove from heat; cover and let stand for 15 minutes. 

Drain water from eggs; rinse eggs with cold water. Place eggs in a bowl of ice water; let stand for 10 minutes. 

 Peel eggs; cut in half lengthwise. 

Carefully remove yokes; place in a small bowl. Mash yolks with a fork until smooth. Stir in remaining ingredients except paprika until well blended.
Spoon yolk mixture into egg white halves. Sprinkle with paprika.

Chocolate Chip Cookies

Chocolate Chip Cookies

Source: Margaret Barrus

Makes approximately 1-1/2 dozen cookies.

Ingredients:

1 cup butter flavored Crisco (can use the sticks) 

1 cup brown sugar 

1/2 cup white sugar 

2 eggs 

1 teaspoon vanilla 

1 teaspoon baking soda 

1 teaspoon salt 

2-1/2 cups flour 

1-1/2 to 2 cups chocolate chips 

1 cup chopped walnuts

Directions:

Cream together the first five ingredients. 

Add the next three ingredients.

Mix and add chocolate chips walnuts. 

Bake at 350 F for 13 minutes. 

Tips:

Use a #30 scoop and don't flatten the cookies. 

Bake them on parchment paper.