Mashed Potatoes – Recipe for Mom’s Crazy Cooking Challenge



I recently joined a challenge that asks us to explore recipes from other bloggers. This first challenge was to make mashed potatoes using a recipe from someone else’s blog.

Photobucket

I’m pretty partial to my own mashed potato recipe, so it was tough to decide on a different recipe. The only real difference between the recipe I found at Life’s Ambrosia and mine was the use of half and half. Other than that, it’s identical.



My little sous chef helped peel potatoes, in fact, he peeled most of them. I chopped them this time, but he usually does that as well.


We prepped the potatoes ahead of time, so they had to be submerged in water so they wouldn’t turn brown before we used them.



These potatoes are really yummy and creamy. They aren’t complicated to make. I did change it up a bit because I only had heavy cream, but I made the appropriate adjustments. This is the perfect mashed potato recipe….and it’s super easy. One look at these yummy potatoes will make you wish you had made some already.


Powered by Linky Tools

Click here to view all of the other wonderful potato recipes.



Mashed Potatoes
Recipe adapted from: Life’s Ambrosia

Ingredients:
8 russet potatoes – peeled and cubed
6 tbsp. butter
1 cup half and half (or 1/2 cup milk + 1/2 cup heavy cream)
salt and pepper to taste

Directions:
Place cubed potatoes into large pot of boiling water. Let boil until potatoes can be pierced and broken with a fork. Drain potatoes.

Add butter and half and half to bowl of stand mixer. Place potatoes in bowl on top of butter and milk and let sit for one minute to allow butter to melt.

Turn mixer on medium speed and whip for 2 minutes. Add in salt and pepper during mixing. Taste after 1 minute to determine if you need more salt. Serve immediately – plain or with your favorite gravy.

Advertisements

Thanksgiving Menu – Simple recipes for those that don’t want to spend a lot of time in the kitchen

I recently had a request from a friend to post a Thanksgiving menu that is super easy, but still really good. I love to torture myself by spending hours upon hours in the kitchen, but I forget that others don’t really prefer that kind of torture. I’m not sure why, but apparently they don’t. I’m sure all of you foodies can relate.

So, what are my favorite, easy recipes for the holidays….here they are:

Appetizers


Pumpkin Dip – Serve with gingersnaps or Nilla Wafers
Chocolate Chip Dip – Tried and true! Everyone loves this one.
Sausage and Cheese Tray – I really hope you don’t need a recipe for this one.
Veggie Tray – See above

Main Dishes
Slow Cooker Turkey – I have been making this recipe for many years. It is perfect for a small family gathering and tastes amazing. I made this when I hosted thanksgiving at my own home.
Slow Cooker Ham – I just made this for the first time a month ago. You will not be disappointed in how great this ham is. No need to even turn on your oven!

Potatoes
Cheri’s Mashed Potatoes – Use the mashed potato recipe from my meatloaf cupcakes post. These aren’t tough to make, but you do have to spend time peeling potatoes. If you don’t want to peel potatoes, then move on to recipe #2.
Hashbrown Casserole – Everyone loves this casserole. It’s easy, cheesy and full of yumminess. I highly recommend these for anyone that needs potatoes and doesn’t want to spend much time preparing them.
Sweet Potato Casserole – I haven’t tried these, but they look easy and they got good reviews.

Vegetables


Green Bean Casserole – This is the same recipe that almost everyone in America uses. You can use any type of “Cream of…” soup. They all pretty much taste the same. This is my favorite Thanksgiving dish!
Roasted Vegetables – Use this recipe to roast sweet potatoes, zucchinis and carrots for a quick and easy veggie.

Desserts


Chocolate Pudding Pie – I make this pie for every holiday. Everyone loves it and it’s EASY!
Pumpkin Pie – This is the recipe from the Libby’s can. You cannot go wrong with it. Buy a premade pie crust in the dairy aisle or buy a frozen one and then pour in the mixture. It doesn’t get any easier then this. Just make sure the pie is cooked thoroughly. Serve with whipped cream!
Chocolate Eclair Dessert – This one is excellent! Make it the night before and it will be perfect by the time you are ready to eat dinner.
Peanut Butter Cookies (chocolate optional) – These are very easy and can be prepared ahead of time.

Noticeably absent from my menu is stuffing/dressing. We have a traditional family recipe that I make every year, but it is not easy and it is not quick. I’m not going to post it with this menu for that reason. I have never made stuffing any other way, so I am leaving it off the list. Feel free to grab a box of Stove Top and read the instructions. I’m sure it’s easy and probably pretty good.

Also absent is cranberries. I have never, ever had a good experience with making any type of cranberry sauce or jelly. They have all turned out terrible. If your family likes the stuff that comes out of the can, I would just keep using it. It’s easy and can easily be found in your local grocery store. I will continue to pretend like cranberries, in any form, are not a traditional Thanksgiving dish.

Remember, this menu is not meant for someone who wants to prepare a complicated dinner with fancy dishes. This menu is meant for those of you that don’t like to cook, or don’t want to spend a lot of time in the kitchen, but still want to prepare a delicious meal for your family.

Slow Cooker Turkey Breast

Happy Friday to everyone! I am going to be putting together a wonderful Thanksgiving menu that’s perfect for people that don’t have a lot of time and/or don’t know how to cook. This menu is going to include recipes that I have made in the past, but I made them before I started my blog. In other words….no pictures. BOOOOO! I will put together the entire menu, but I need to get each recipe posted first.

This first recipe is something that I made a few years back when I hosted Thanksgiving at my house for the hubby’s family. I’ve also made it several other times, but I think it’s important that you know I did actually make it for Thanksgiving. Everyone loves this recipe. It is fool-proof! If you are scared to make a turkey for fear it will be gross and dry, try this recipe. It only uses the breast portion of the turkey, so if you have a small family, this will be the perfect size. I would say that this will easily feed 6 people. Make sure you have a large crockpot because this will not fit in the smaller ones.

Enjoy!

Slow Cooker Turkey Breast
Recipe by: The Accidental Cook
Printable Recipe

Ingredients:
1 – Whole turkey breast (6-8 lbs.) – These are found in the freezer section with the frozen, whole turkeys.
2 – Dry onion soup mix packages
1 yellow onion – cut in quarters
3 celery stalks – cut in sections
1/2 cup chicken broth
4 – tablespoons butter

Directions:
Spread onion soup mixture on the outside and inside cavity of the turkey. Place the onion and celery on the inside of the turkey and underneath and around the turkey if you have space in your crockpot. Pour the chicken broth into the bottom of the crockpot being careful not to pour over the turkey and wash off any seasoning. Cut butter into 4 squares and place them on top of the turkey. Cook on high for 1 hour and then on low for another 7-8. Remove turkey from crockpot and let rest for 10-15 minutes. Discard the onion and celery. Slice turkey and serve.

Oatmeal Raisin Cookies – Recipe for the “12 Weeks of Christmas Cookies”





My grandmother swears that every time she makes oatmeal raisin cookies, someone dies. Maybe she’s psychic and just knows when to start baking them, maybe it’s coicindental, or maybe she just knows a lot of people that are waiting for her to bake cookies so they can die. I have no idea. Either way, I was scared to even add this to my list of Christmas cookies this year. While there are people out there that I have wished dead in my life, there are no guarantees that when I bake these cookies that they will be the ones to die. I guess I will take my chances….this curse only seems to follow my grandmother anyway – at least I hope. Cue the creepy Halloween ghost noises.




Ok, enough of the morbid talk. Christmas cookies make me happy. They are wonderful. I can only think of a couple of cookies that I just don’t like – the “snowball” cookies that are filled with nuts and rolled in powdered sugar. YUCK! I haven’t met a snowball cookie (they may be called Pecan balls or butter balls) that I like. They have all been hard and crumbly – not exactly the most desireably qualities of any good cookie. You won’t see too many recipes on my website that have nuts in them anyway. I don’t like pecans or walnuts, so I never, EVER bake or cook with them, unless it’s a pecan pie for the holidays. I also have a child with a mild peanut allergy, so I cook with peanuts, but only occasionally. I know a lot of you like nuts in your cookies and brownies, so you’re gonna have to jump over to someone elses’ blog to find those. But make sure you come right back!



I wanted to try adding vanilla pudding to these cookies because pudding adds a level of softness to cookies that can sometimes be hard to obtain. I know it’s an interesting addition, but I think you will like it. You can also bake these without the pudding if you don’t have it on hand.



My sous chef decided not to cook with me yesterday evening. He was too busy pretending to kill people on XBox. That sounds so bad…why do I let him play those awful games?? I know why…because every parent in America does. Ah, the joys of being a parent. Sometimes you just have to pray that you raised them right and they won’t try to recreate the scenes from Modern Warfare or Grand Theft Auto. Anyway, although he didn’t help bake the cookies, he certainly didn’t waste any time devouring 3 of them before he went to bed. I have to admit, the kids generally eat 1 or 2 cookies and then they move on to something else, so I was ecstatic to see him gobbling them up. That’s generally a sign that these are some darn good cookies. The addition of cloves to these cookies really takes them to another level. They are just plain delicious!



I will give my normal, “cookie baking” disclaimers:
1) Please follow the recipe, especially if you are just learning to cook.
2) Do not overmix your cookies. Those hard and crumbly cookies that you hate – yep, they were overmixed. Mix until the flour is just combined. No need to mix the dough to death!
3) Only bake until the cookies are golden, about 9-10 minutes MAX.
4) Let them cool for at least 2 minutes before moving to a cooling rack.
5) If you like lots of raisins, add another 1/4 cup to the recipe.



Make these cookies for Christmas. I know I will be. For more yummy recipes from other bloggers for the “12 Weeks of Christmas Cookes” or to enter YOUR blog, click here.



Soft and Chewy Oatmeal Raisin Cookies
Printable Recipe

Ingredients:

1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
1 package instant vanilla pudding (4 oz)
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins (soaked in hot water for 10 minutes then drained)

Directions:

Preheat oven to 350 degrees.

In a large bowl, cream together the butter, brown sugar, white sugar, and pudding. Add eggs one at a time, and then add vanilla until smooth. In a separate bowl, combine the flour, baking soda, cinnamon, cloves, and salt; gradually mix into the sugar mixture just until combined. Mix in, by hand, the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake 9 to 10 minutes until light and golden. Do not overbake. Let cookies cool on baking sheet for 2 minutes before removing and moving to cooling rack. Once completely cooled, store in airtight container.

Cheri’s Slow Cooker Chili – My new favorite halloween recipe



Why did the Invisible Man flunk out of school? Because the teacher kept marking him absent! This was the best joke that I heard this year….and honestly, it wasn’t that great. I heard all of the “oldies but goodies” but there still wasn’t anything that made me laugh uncontrollably. Well, there was that 2-year-old that said, “whole bunch” and held up his pumpkin after I gave him 2 pieces of candy. Apparently he wanted more. It was cute, and it worked, but his parents were mortified. Hey, at least he knows how to ask for what he wants.

What’s Halloween without chili? It’s like Thanksgiving without turkey, Christmas without snow, St. Patrick’s day without beer, Mardi Gras without….um, well, I’ll skip that one. Each year I make chili for Halloween. I take that back, the hubby usually makes beef chili and I make my chicken chili. This year we decided to find a recipe for chili and make a big pot of only 1 kind of chili. I searched through Allrecipes and came across one of their highest rated recipes. Of course I had to adapt it to make it my own, including making it a slow cooker recipe. If I can put something in the crockpot to cook all day, I will do it!

The hardest part of this recipe is chopping up all of the fresh veggies. You could probably put it all in a food processor or buy pre-chopped to save time. Either way, this recipe is pretty simple and very forgiving. If you don’t have the beans that the recipe calls for, use what you do have…within reason. I’m pretty sure that you wouldn’t want to use baked beans or garbanzo beans, but hopefully you already knew that.

I adapted my version to be gluten free by using this bouillon. But you can use regular bouillon if you don’t have an issue with gluten.

This recipe makes a TON of chili, so be prepared to feed a crowd or have tons of leftovers. I guess I need to start researching recipes that will help me use up my leftover chili. We’ve already done chili dogs, so maybe some chili mac??? Anyone want to come over for some chili?!

This recipe has been shared at:
A Southern Fairytale
11th Heaven’s Homemaking Haven


Cheri’s Slow Cooker Chili
Adapted from: Allrecipes.com
Printable Recipe

Ingredients:
2 pounds ground beef
1 1/2 pounds bulk Italian sausage
3/4 cup water
4 cubes beef bouillon
1/4 cup chili powder
2 (15 ounce) cans chili beans, drained
2 (15 ounce) cans black beans, drained
2 (28 ounce) cans petite diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 orange bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 (4 ounce) can diced green chiles
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
2 teaspoons white sugar

Directions:
In large skillet, brown ground beef and sausage. Drain and add to large crockpot. Dissolve bouillon in water to form a concentrated broth and pour into crockpot. Add the reminder of the ingredients to the crockpot, stir to combine and cook on low for up to 8 hours. *I prepared this the night before and just stored in the fridge and put it in the crockpot the following morning.

Roasted Red Potatoes – One of the easiest side dishes I make



Is there a website that just sells 1 shoe? There has to be. I couldn’t possibly be the only person out there that has a dog that chews up just 1 of their shoes on a regular basis. I wish someone could explain to me why our dog only chews up 1 shoe and they are only MINE. The children could leave shoes on the floor for a month, but if I leave a pair of shoes out, she takes only one and tears up only the important parts like the tips of the heel or one of the loops for the shoe strings. Why can’t she just chew up the laces??? Anyway, if you find a website that sells single shoes, let me know. I have a closet full of single shoes.

When I first started cooking, I had no idea what “roasting” potatoes meant. I thought it was some complicated cooking technique that was too much for me to handle. Um, wrong! Roasted red potatoes are one of my family’s favorite dishes, and it’s the easiest way to add potatoes to a quick, weeknight meal. These can be prepared in 5 minutes. The thing that takes the longest is baking them. This recipe is very versatile and can be used with veggies as well. I’ve added squash, carrots, sweet potatoes and asparagus and they all taste great. Potatoes take longer to bake, so reduce the cooking time for veggies. I served these with the hubby’s favorite slow-cooker roast beef (recipe coming soon).


Roasted Red Potatoes
Recipe by: The Accidental Cook
Printable Recipe

Ingredients:
1/4 cup olive oil
2 tsp. garlic powder
2 tsp. italian seasoning
2 tsp. salt + more for seasoning
3 cups red potatoes, cubed

Directions:
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.

In large bowl, mix olive oil, garlic powder, italian seasoning and 2 tsp. salt.



Add potatoes and stir to coat.



Pour potatoes onto prepared baking sheet. Sprinkle with additional salt (based on taste).



Place in oven and bake for 20 minutes. Stir potatoes and continue to cook for an additional 10-15 minutes. Cooking time varies depending on the size of your potatoes. The potatoes are done when they are crispy on the outside. Serve immediately.

Cheesy Chicken Pot Pie – Gluten free!



My blog should be named…Everyday I dream of Bread. I have an issue with bread. I love everything about it…I love to eat it and I love to make it. There are so many things you can do with bread. It can be used for sandwiches, Thanksgiving stuffing, French toast, bread crumbs, croutons, and almost anything else that is awesome.

The worst part about having Celiac disease, at least what I think would be the worst part, is not being able to eat regular breads. The gluten-free breads are ok, but they aren’t stellar. We pretend like they taste good, and to someone that can’t eat the regular stuff, it’s better than nothing, or a poke in the eye.

So this morning, the hubby suggested that we have chicken pot pie for dinner. I started looking around for a gluten-free recipe and then I remembered that I had just bought a box of gluten-free Bisquick mix. The main reason that I ever started buying Bisquick was to make the cheddar bay biscuits that they serve at Red Lobster. Which gave me the idea that became this recipe. Could I top the pot pie mixture with a layer of cheddar bay biscuits? Oh yes I can!!! Everything about this recipe was perfect, except the hubby thought the topping was too thick, so I posted the recipe for half of the topping mixture, and that should be the perfect amount.

You could make this recipe using regular flour and regular Bisquick, just decrease the amount of milk by half in the topping mix. If you or someone you know has issues with gluten, make this for them. It’s so good that I had 3 helpings.
YUM!



Cheesy Chicken Pot Pie
Recipe by: The Accidental Cook
Printable Recipe

2 tablespoons butter
1/2 cup onion, chopped
1 tablespoon garlic, minced
1/4 cup gluten-free flour (I used Andrea’s)
3 cups chicken broth
Salt, to taste
Pepper, to taste
1 cup cooked chicken, chopped
1/2 cup frozen peas, thawed
1/2 cup whole kernel corn
2 whole carrots, chopped
2 medium russet potatoes, peeled and diced

1 1/4 cups gluten-free Bisquick
2 tablespoons cold butter
1/2 cup shredded cheddar cheese
2/3 cups cold milk
1/4 teaspoon garlic powder

2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley
1/8 teaspoon salt

Directions:

Preheat oven to 400 degrees.

In large skillet over medium/high heat, melt butter. Add onions and sauté until translucent. Add garlic and sauté for another minute. Sprinkle the onions with flour and stir until the flour is completely mixed into the onions. Slowly whisk in the chicken broth, and continue whisking until the mixture starts to simmer and becomes thick. Add in the chicken, peas, corn, carrots and potatoes. Add salt and pepper to taste. Continue simmering over low heat and prepare the top crust.

Pour Bisquick in a large bowl. Add in the chilled butter and use a pastry cutter, pizza wheel or 2 knives to cut in the butter to the Bisquick until is resembles small pebbles. Add in milk, cheese and garlic powder and mix until just combined.

Remove vegetables from heat and pour into a 9×9 baking dish. Spoon the topping mix over the top of the vegetables and spread to cover the entire dish.

Place in preheated oven and bake for 15 minutes. Place a cookie sheet underneath the pan to catch any drippings.

Meanwhile, melt 2 tablespoons butter and add garlic, parsley and salt. After the pot pie has been baking for 15 minutes, brush the top with the butter mixture and return to the oven for another 5 minutes.

Remove from oven and let stand for 10 minutes before serving.

Previous Older Entries Next Newer Entries