Slow Cooker Potato Soup

 

Slow Cooker Potato Soup

32 oz chicken broth
5 cups diced peeled russet potatoes (about 5 medium)
1.5 cups onions, chopped

Optional add-ins: 2 cups banana squash, ham, cheese
Optional topping: green onions

Put the broth, potatoes, and onions in slow cooker on low for 8 hours. (If using raw ham or raw squash, add those, too. Otherwise, add them just before blending.) Blend with immersion blender.

Slow Cooker Potato Soup (version 2)

Prep Time: 15 minis
Cook Time: 5 hours
Total Time: 5 hours, 15 mins

Ingredients
3 lbs gold potatoes peeled and chopped
10 slices cooked bacon broken into pieces
1 large onion diced
6 cloves garlic minced
6 cups chicken broth
1 tablespoon dried parsley or 3 tablespoon fresh parsley
1 teaspoon salt
½ teaspoon garlic salt
½ teaspoon black pepper
3 ½ cups shredded cheddar cheese
1 ⅓ cups sour cream
½ cup plain Greek yogurt
green onions for serving

Directions
Put the diced potatoes, bacon pieces, onions, garlic cloves, chicken broth, parsley, salt, garlic salt and pepper into the slow cooker. Reserve a bit of bacon for serving. Set to HIGH for 4 hours.
When the 4 hours is complete, mash the potatoes until you reach your desired consistency. Alternatively, use an immersion blender to puree the soup until smooth.
Stir in the sour cream and yogurt, mixing until well blended into the soup. Add shredded cheddar cheese and stir until melted and the broth is smooth.
Taste and season with more salt and pepper if desired. Serve topped with cheddar, green onions or chives, and bacon bits.

Sheet Pan Nachos

 (from a tiktok video: https://www.tiktok.com/@oldscoolkevmo/video/7322850662461541674)

Ingredients

1 package small corn tortillas

1 pound meat (ground beef, pork, chicken, steak) or beans

1 taco seasoning packet **I think half a packet or even leaving it out might taste better with chicken or beans, etc.--things that don't seem to absorb it that well

1 small can red enchilada sauce

shredded cheese

Brown meat/beans in a skillet. Add taco seasoning.

Preheat oven to 375.

Cut tortillas like pizza slices and put in bowl. 

Add meat/beans to bowl. Add enchilada sauce and lots of shredded cheese.

Stir together and then pour onto prepared sheet pan. Top with additional shredded cheese.

Bake for 25 minutes.

Biscuits and Gravy Casserole

Source: https://thecookinchicks.com/biscuits-and-gravy-breakfast-casserole/

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins

Ingredients
1 pkg Biscuits, 8 count
6 eggs
1 pkg peppered gravy mix *2.3 oz package
1 lb sausage (I substitute ground beef sometimes) 1 cup cheddar cheese, shredded
1/2 cup milk
salt/pepper (to taste)
Instructions
Grease and 9x13 baking pan and preheat oven to 350 degrees.
Cook sausage in a skillet and drain grease once sausage is cooked through (no longer pink).
Cut the biscuits into small pieces, about 4 pieces per biscuit.
Line the bottom of your prepared pan with the biscuit pieces.
Spread the cooked sausage on top of the biscuit dough pieces.
Sprinkle shredded cheese over sausage.
In a small bowl, whisk the eggs and milk together, adding salt/pepper as desired.
Pour egg mixture over the shredded cheese.
Prepare gravy according to package directions and pour over the egg mixture.
Place pan into preheated oven and bake for 35-40 minutes, or until egg/biscuits are cooked.
Remove pan from oven and serve! Enjoy!

Sausage Hashbrown Breakfast Casserole

Source: https://www.saltysidedish.com/sausage-hashbrown-breakfast-casserole/

Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins

Ingredients
8 eggs
1 pound pork sausage
1 1/2 cups whole milk or heavy cream
1 package 30 oz bag frozen shredded hash browns, thawed 2 cups cheddar cheese
1 1/2 tsp salt
1 tsp black pepper
1/4 tsp garlic powder

Instructions
Preheat oven to 375 and spray 9 x 13 pan with non stick cooking spray.
Brown pork sausage in skillet, over medium heat, breaking into small pieces. Drain grease and set aside.
Whisk eggs, heavy cream and all spices together.
Layer ingredients in a casserole dish. Start with adding your thawed hash browns, precooked sausage, layer of cheese, and then pour on whisked egg mixture.
Cover with foil and bake for 40 minutes. Remove foil, and then bake for another 20.


Notes
MAKE AHEAD: Can be prepped night before to make popping in oven easy morning of
SUBSTITUTIONS:
Hashbrowns >>>> Tater Tots
Cheddar Cheese>>>> Any Cheese
Heavy Cream>>>> Milk
Pork Sausage>>>> Ham, Bacon, Turkey Sausage, Italian Sausage

Dill Pickle Pasta Salad

Source:https://www.spendwithpennies.com/wprm_print/dill-pickle-pasta-salad

PREP TIME 5 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
Makes  8 servings

Ingredients
½ pound dry shell pasta about 3 cups
¾ cup pickles sliced
⅔ cup cheddar cheese diced
3 tablespoons white onion finely diced
2 tablespoons fresh dill
½ cup pickle juice

Dressing
⅔ cup mayonnaise
⅓ cup sour cream
⅛ teaspoon cayenne pepper
4 tablespoons pickle juice
salt & pepper to taste

Instructions
Boil pasta al dente according to package directions. Run under cold water to stop cooking.
Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
Combine all dressing ingredients in a small bowl and mix well.
Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.

Cinnamon Roasted Butternut Squash

Source: https://www.chewoutloud.com/cinnamon-roasted-butternut-squash-3/

Prep Time: 15 mins
Cook Time: 40 mins
Servings: 6

Ingredients
1 butternut squash, large, peeled/seeded and cut into 1-inch cubes
3 TB olive oil
3 TB maple syrup
(I skipped the syrup--use a little more oil and brown sugar to make up the difference) 2 TB brown sugar, tightly packed
1 tsp ground cinnamon
1 tsp kosher salt
1 tsp freshly ground black pepper

Instructions
Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil.
In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to foil-lined baking sheet, in a single layer, without overcrowding the pieces.
Roast about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately.
You may want to start checking squash around 35 minutes, just to ensure that they don’t become overcooked.

Easy 5-Minute Fluffy Vanilla Frosting

Source: https://foodess.com/easy-5-minute-fluffy-vanilla-frosting/

Ingredients
2 cups softened unsalted butter
4 cups confectioners' sugar
2 tsp milk
1 tbsp pure vanilla extract

Instructions
Combine all ingredients in stand mixer fitted with whisk attachment. Start on low to incorporate confectioners' sugar, then gradually increase to high.
Whip on high speed for 5 minutes, until very pale and very fluffy. This long whipping time is critical for the frosting to be light, satiny, mousse-y and like the most delicious, beautiful-textured vanilla frosting ever.
Pause several times to scrape down sides of mixer bowl while it is beating. The frosting will double in volume and will go from a dull, matte white to a shiny, satiny, fluffy white when it is ready.

This recipe yields enough frosting to frost and fill a two-layer 9″ cake, or 24 cupcakes. If you’d like to frost the cake and then pipe additional details, make 1 1/2 times this recipe.