Crockpot Mashed Potatoes 5 pounds red potatoes, cut into chunks 1 Tbsp. minced garlic 2 cubes chicken bouillon 1 8 oz. container sour cream 1 8 oz. package cream cheese, softened 1/2 cup butter salt and pepper to taste Bring a large pot of salted water to a boil. Add potatoes, garlic and chicken bouillon cubes. Cook potatoes until tender but still firm, about 15 minutes. Drain, reserving a little of the cooking water. Mash potatoes with sour cream and cream cheese, adding reserved cooking water to reach desired consistency. Transfer to a 4 quart crockpot, cover, and cook on low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste. Source: Yahoo Slowcooker Listserv Crockpot Macaroni and Cheese 2 eggs 1 12 oz. can evaporated milk 1 1/2 cups milk 1/2 lb. elbow macaroni 4 cups shredded cheddar cheese 1/2 tsp. salt 1/4 tsp. white pepper 1/2 tsp. onion powder 1/8 tsp. garlic powder Spray the inside of the slow cooker with nonstick cooking spray. In a large bowl, beat eggs with the fresh and evaporated milks. Stir in UNCOOKED macaroni and all of the shredded Cheddar cheese, salt and pepper, and onion and garlic powders; mix well. Pour into 4 quart crockpot. Cover cook on low for 5 to 6 hours. Do NOT stir or remove the lid while this dish is cooking. Serves 4-6 Source: Yahoo Slowcooker Listserv
Danish Puff Coffee Cake 1 cup flour 1/2 cup butter 2 Tbsp. water Place flour in medium bowl. Cut in butter with pastry blender or two knives until small particles form. Add water and mix with fork until a dough forms. Divide dough in half, and pat into two 12x3" strips on an ungreased cookie sheet. Set aside. 1/2 cup butter 1 cup water 1 cup flour 3 eggs 1 tsp. almond extract In large saucepan, combine butter and water. Bring to a rolling boil over medium high heat. Add almond extract and flour and cook and stir over medium heat until mixture forms a ball and leaves the sides of the pan. Remove from heat. Beat in eggs, one at a time, until the mixture is smooth and glossy. Spread over prepared crusts. Bake at 350 degrees for 50-60 minutes or until topping is puffed, crisp and browned. Cool. 3-oz. pkg. cream cheese, softened 2 Tbsp. cream 2 Tbsp. butter 2-3 cups powdered sugar 1/2 cup chopped pecans In medium bowl, combine all ingredients except pecans. Beat until smooth, adding more cream, if necessary, to reach desired spreading consistency. Frost cooled coffee cakes and sprinkle with pecans.
Mrs. Coverlet's Bread Pudding 4 cups dry bread cubes 1 cup semisweet chocolate chips 2 cups scalded whole milk 1/2 cup sugar 2 beaten eggs 2 tsp. vanilla pinch of salt Preheat oven to 350 degrees. Place bread cubes and chocolate chips in a buttered 1-1/2 quart baking dish and mix gently. Mix together sugar, eggs, vanilla, and salt in a large bowl. Gradually stir in the hot scalded milk, beating with a whisk until combined. Pour over the bread and chips in the baking dish. Bake at 350 degrees for 40-45 minutes until pudding is puffed, golden brown, and set to the touch. Serve warm with heavy cream, ice cream, or chocolate syrup. Serves 6 This recipe is from "Mrs. Coverlet's Magicians" by Mary Nash.
just saw on foodnetwork where a lady took a $40,000 investment and turned it into an empire making these things......some serious comfort food! Miss Martha's Southern Cheese Straws "Being serious lovers of cheese, Barbra and I had eaten these cheddar cheese straws, made by Martha Baker, many times before I asked for the recipe. Thankfully, she gladly gave it to us." Jane Marie INGREDIENTS 4 ounces butter or margarine, softened (1 stick) 10 ounces sharp cheddar cheese, grated 1/2 teaspoon Worcestershire sauce Splash of Tabasco 1 cup sifted all-purpose flour METHOD Preheat oven to 375°F. Cream butter or margarine. Mix in cheese, Worcestershire sauce and Tabasco, and stir to blend. Slowly stir in flour until completely blended. Turn onto a lightly floured work surface and shape dough into a roll. Cover in plastic wrap and chill for several hours. When chilled, slice dough in four pieces lengthwise. Roll each piece until it is as thin as a drinking straw. If the rolls become unwieldy cut them in half, crosswise. Slice into straw lengths, and place on a lightly greased cookie sheet. Bake in preheated oven at 375°F for 10 - 15 minutes, or until golden brown and semi-crisp. Yield: About 4 dozen, depending on thickness of slices
Pasta with Sausage, Tomatoes, and Cream by GinnyP Delicious and satisfying... I don't remember where this recipe comes from, but it's a pleaser! Easily doubled. ingredients: 1 tablespoon olive oil 1/2 lb sweet Italian sausage links, casings removed,crumbled 1/4 teaspoon crushed dried red pepper flakes 1/4 cup diced onions 1 1/2 cloves garlic, minced 1 (14.50 ounces) can Italian plum tomatoes, drained,coarsely chopped 3/4 cup whipping cream 1/4 teaspoon salt 6 ounces pasta 1 1/2 tablespoons minced parsley grated parmesan cheese directions: 1. Heat oil in a heavy skillet over medium heat. 2. Add sausage and crushed red pepper. 3. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. 4. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. 5. Add tomatoes, cream, and salt. 6. Simmer until mixture thickens slightly, about 4 minutes. 7. (Can be prepared one day ahead. Cover and chill.). 8. Cook pasta in large pot of boiling water. 9. Drain. 10. Bring sauce to a simmer. 11. Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes. 12. Divide pasta between plates. 13. Sprinkle with parsley. 14. Serve, passing Parmesan separately.
Dad's casserole by ~Bekah~ Complete comfort food. Great on a cold day. ingredients: 8 ounces egg noodles or wide egg noodles 1 lb ground beef 2 cloves garlic, crushed 2 teaspoons salt 2 teaspoons sugar 16 ounces tomato sauce 1 cup sour cream 8 ounces cream cheese, softened 6 green onions, minced 1 cup cheddar cheese, grated directions: 1. Heat oven to 350 degrees. 2. Spray 2-3 quart casserole with non-stick cooking spray. 3. Cook noodles as directed on package. 4. Brown beef with garlic until cooked through. 5. Drain. 6. Add salt, sugar and tomato sauce and simmer for 5 minutes. 7. Combine sour cream, cream cheese and onion. 8. Layer 1/2 of the noodles then 1/2 of the meat mixture in casserole dish. 9. Spead with sour cream mixture. 10. Top with remaining noodles and the tomato sauce. 11. Bake for 30 minutes. 12. Sprinkle grated cheese on top and bake for another 5 minutes. 13. ENJOY!
blue mill tavern loose meat sandwich (A loosemeat is a sloppy joe without the slop) ingredients: 1 lb of real good ground chuck or ground beef round or ground sirloin 1 tablespoon fat like lard or Crisco (if meat is round or sirloin) 2 teaspoons salt, just enough to lightly cover bottom of your skillet 1 onion, chopped fine 1 tablespoon prepared yellow mustard 1 tablespoon vinegar 1 tablespoon sugar water, to cover salt and pepper, to taste directions: 1. Get out a cast iron skillet-they are the best for loosemeats-or other kind if you have no iron skillet. 2. Meltfat over medium heat and lightly salt bottom of skillet. 3. Break ground beef up in skillet and start crumbling it with the back of a wooden spoon-this is very important-the meat must end up being cooked up into small crumbles. 4. Add chopped onion while browning meat. 5. Keep working with the back of spoon to break up meat. 6. When meat is browned, drain off any fat and return meat to skillet. 7. Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan. 8. Cook, at a simmer, till water is all cooked out-between 15-20 minutes. 9. Adjust salt and pepper to taste. 10. Heat your hamburger buns-they're traditionally steamed for loosemeats-I like mine toasted lightly-do it the way you like it. 11. When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots! 12. *Ifyou start changing this recipe and using things like olive oil for the fat and dijon or honey mustard for the yellow mustard, you will not get the traditional yummy taste of a loosemeat sandwich. 13. Likewise, don't add any liquid smoke or worcestershire sauce. 14. Make them just like this the first time so you can sample the simplicity of this famous Midwestern treat. 15. If you want to start making changes after that by all means do so but I'd like you to taste the original recipe at least once. 16. Serve with homemade potato salad and chips.
Olive Garden Alfredo Sauce by JustaQT Let the sauce simmer as long as you can! Please note the cream cheese is optional, we add it to aide in thickening the sauce. Olive Garden does not use cream cheese. ingredients: 1 pint heavy cream 1/2 cup butter 2 tablespoons cream cheese 1/2-3/4 cup parmesan cheese 1 teaspoon garlic powder directions: 1. In a saucepan combine butter, heavy cream, and cream cheese. 2. Simmer this until all is melted, and mixed well. 3. Add the Parmesan cheese and Garlic powder. 4. Simmer this for 15- 20 minutes on low. 5. You may wish to season with a little salt and pepper. 6. I have done this with half and half, but we prefer the heavy cream. 7. I wouldn't try it with plain milk. serve over pasta of your choice.
Crockpot Cream Cheese Chicken by Miss Annie This is a nice, creamy chicken dish. I serve with rice and a salad. I guess you could call this crockpot comfort food. ingredients: 3 lbs chicken pieces 1 package Italian salad dressing mix 4 tablespoons melted butter, divided 1 small onion, chopped 1 clove garlic, chopped 1 can cream of chicken soup 8 ounces cream cheese 1/2 cup chicken broth directions: 1. Place chicken pieces in crockpot and sprinkle Italian salad dressing mix over the chicken. 2. Sprinkle with 2 Tbsp melted butter. 3. Cook on low for 6 hours. 4. Melt 2 Tbsp. 5. butter in a saucepan and sauté onion and garlic. 6. Add to the onions and garlic mixture, the cream of chicken soup, cream cheese, and chicken broth. 7. Stir until smooth. 8. Add this mixture to the crockpot and cook on low for an additional 1 1/2 to 2 hours.
Roasted Garlic Mashed Potatoes by Mimi Bobeck (see my other recipes) Many have pronounced these the best mashed potatoes they have ever had. Even so, the quality of the potato itself is the prime factor in any potato recipe. We recommend 'Yukon Gold' potatoes for this one if they are available in your area. ingredients: 2 lbs potatoes 1 head garlic 1 tablespoon olive oil 1/4 cup sour cream 4 tablespoons butter milk or cream, if needed salt white pepper directions: 1. Separate head of garlic into individual cloves. 2. Toss in olive oil and wrap tightly in small piece of aluminum foil. 3. Bake in 350F (180C) oven for 45 minutes. 4. When the garlic has cooled to the touch you should be able to squeeze it out of the'paper' shell of the individual cloves. 5. Mash the roasted garlic with a fork, or force through a fine strainer. 6. If you use a ricer as recommended below, simply rice the garlic along with the potatoes. 7. Peel and boil potatoes in salted water until tender. 8. Force the cooked potatoes through a ricer (recommended) or mash by your usual method. 9. Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth. 10. Add cream or milk to adjust consistency.
