Crockpot potatoes

 A recipe to try...

1 bag of frozen hashbrowns

1 bag of shredded cheese

1 container of French onion dip OR sour cream and onion dip

1 stick of melted butter

Put everything in crockpot, mix, cook on low 4ish hours, or on high for 2 hrs.

pickled onions

Excellent on burgers,  salads,  tacos etc.

3 red onion thinly sliced and placed in quart jar

In a pot:
1 cup vinegar 

1 cup water

1/2 cup sugar

2 t salt 

1. Add vinegar, water, sugar, and salt in a pot. Warm until sugar is dissolved

2. Pour in jar over onion and place in fridge.

3. Eat 12-24 hours later. They get better over days/weeks!

Mexican Sour Cream Rice

 An excellent side dish for a Mexican meal - or to make a meal like Taco Soup or Enchiladas stretch further.

Cook 2C long grain white rice in 4C chicken broth. (Bring to boil on stove, lower temp to low and let cook for 20mins/until broth is absorbed and rice is cooked/tender)

Preheat oven to 350. Lightly grease a 9x13

Mix all below in the pot with the rice, once it's done, and stir - season to taste with salt & pepper. Only use 1C cheese, and save the other 1C to top.

2 C sour cream

2 (4oz) cans diced green chile peppers, undrained

2 C shredded Monterrey Jack cheese, divided

2 (8.75 oz) cans whole kernel corn, drained (or use frozen)

1/2 C finely chopped cilantro

salt & pepper to taste

Transfer the rice mixture to the 9x13 and top with remaining cheese. Bake uncovered 30 mins until cheese is bubbly and lightly browned.

Can use other cheeses for different flavor.

Can be made ahead and reheated, but cooking time will be longer if reheating from room temp or cold.

Easy cheesy scalloped potatoes

From kraft

Potato Casserole

Potato Casserole
Serves 8-10 people

• 3-4 med potatoes chopped
• 1 zucchini chopped
• ¾ cup onion chopped
• ¾ cup mushroom chopped
• ½ cup chopped red bell pepper
• 1 cup asparagus chopped into chunks
• 1 shredded carrot
• 1 tsp pepper
• 1 tsp Kosher salt
• 1 ¾ -2 cups mayo
• 1 cup shredded mozzarella/parmesan cheese mix

Mix all the vegetables together along with the salt and pepper. Place in a 9×13 casserole dish. Spread the mayo evenly on top and cover the dish with tin foil. Bake covered at 375 degrees for 1 hour. Pull off the foil and sprinkle the cheese on top and allow to melt and slightly brown for 5 minutes.

Apple Dream Salad

2 pkg lemon jello
1 dash salt
3 T sugar
2 red apples, chopped (leave skin on)
1 banana
1 can drained crushed pineapple
1 egg
4 T sugar
1 T flour
pineapple juice (reserved from crushed pineapple)
1 pkg dream whip

Make jello according to package direction, and add 3T of sugar & dash of salt (can omit these, its optional), make in a glass serving bowl. Chill until syrupy. Add apples, bananas, and pineapple. Return to fridge until set. Cook egg, flour, 4T sugar and pineapple juice on stovetop until thick. Prepare 1 pkg dream whip. Fold into cooled egg mixture. Spread over jello, once it's fully set/firm.

Swedish Potatoes

6 large potatoes
4 oz cream cheese
1/4 teaspoon pepper
3/4 cup sour cream
1 1/2 teaspoon onion salt
2 tablespoon butter
1  topping:
1 1/2 tablespoon melted butter
3/4 cup soft bread crumbs

Cook potatoes.  Beat together with other ingredients.  Place in
greased casserole dish.  Mix butter and bread crumbs.  Sprinkle over
potatoes. Cover with tin foil and heat at 350 for 1/2 - 1 hour.  Can
be made ahead & reheated.

*Note*: I find that approx 7lbs of potatoes equals a double recipe (so 8oz cream cheese etc). I "whip" them in my stand mixer with the whipping cream attachment. Leave off topping to make gluten free.

(The Kennedy Klan favourite for special meals like Christmas, Easter & Thanksgiving.)

Beef & Barley Stuffed Peppers

This recipe is so good! For a quicker and more casual dinner, I make it casserole style...chop up the peppers and mix in with the barley. Bake in a casserole dish with cheese on top. Easy and delicious!

• 1 cup low-salt beef broth
• 1/2 cup uncooked quick-cooking barley
• 2 large red bell peppers
• 6 ounces ground round
• 1 cup sliced mushrooms
• 1 garlic clove, minced
• 3 tablespoons chopped green onions, divided
• 1/4 cup tomato puree
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/8 teaspoon black pepper
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preheat oven to 350°.

Bring beef broth and barley to a boil in a small saucepan. Cover, reduce heat, and simmer 10 minutes or until the liquid is absorbed.

Cut each bell pepper in half lengthwise, and discard seeds and membranes. Arrange bell pepper halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until crisp-tender; drain.

Cook beef, mushrooms, and garlic in a nonstick skillet over medium-high heat 4 minutes or until browned, stirring to crumble. Add barley, 2 tablespoons green onions, tomato puree, and next 5 ingredients (tomato puree through black pepper), and cook 2 minutes or until thoroughly heated. Divide beef mixture evenly among pepper halves. Top each pepper half with 2 tablespoons cheese and 3/4 teaspoon onions. Bake at 350° for 10 minutes or until cheese melts

Super Stuffed Potatoes

4 small baking potatoes
1 lb ground beef
4 oz Velveeta cheese, cut into cubes
1 small tomato, cut up
2 green onions, sliced
1/2 C sour cream

Bake potatoes. Meanwhile, brown meat in large skillet, drain. Add cheese, tomatoes & onions; cook until cheese is melted.

Split potatoes, mash insides with fork. Top with meat mixture and sour cream.

Mushroom Salad

From: Great Aunt Elinore Moody 1/2 C vegetable oil 2 T vinegar 2 T lemon juice 2 t salt 1 1/2 - 2 t basil leaves 1/4 t dry mustard 1/4 t pepper 2 cloves of garlic, crushed Quarter mushrooms and refrigerate in sauce. Make at least 12 hrs in advance.

Foil-Pack Chicken & Mushroom Dinner

1 can (10 3/4oz) condensed cream of mushroom soup
1 3/4 C water, divided
1 pkg stove top stuffing mix for chicken
6 small boneless skinless chicken breasts
4 slices smoked ham, chopped
1 1/2 C sliced fresh mushrooms
1 1/2 C frozen peas

Preheat oven to 400. Mix soup and 1/4C of water; set aside. Combine stuffing mix and remaining 1 1/2C water; spoon evenly onto center of each of six large sheets of heavy duty tinfoil. Top each with one chicken breast. Cover evenly with the ham, mushrooms, peas and soup mixture.

Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer on 15x10x1 inch baking pan.

Bake 30 to 35 min. or until chicken is cooked through. Remove packets from oven. Let stand 5 min. Place one packet on each of six dinner plates. Cut slits in foil before opening to release the steam.

NOTE: To prevent stuffing from sticking to foil, spray with Pam first.

Twice-Baked Potatoes

2 large Yukon Gold potatoes
4 T butter
2 T olive oil
med. yellow or vidalia onion halved and thinly sliced
3/4 C grated sharp cheddar cheese
1/4 C whole milk
2 t salt & more to taste
1 t fresh ground pepper & more to taste
1/4 C minced chives

Preheat oven to 400F, then bake potatoes for 1 hr, or until tender. Once baked, cut in half lengthwise and hollow out the middle leaving the skins. Set skins aside.

Beat potatoes together with other ingredients until smooth. Insert into the potato skins, top with chives to serve.

Can be made ahead and reheated for 10-15 min (25-30 if cold). Garnish with chives.

Thai Asparagus

12 oz asparagus stalks*
2 T vegetable oil
1 garlic clove, crushed
1 T sesame seeds, toasted
1 inch piece galangal, finely shredded
1 fresh red chili, seeded and finely chopped
1 T fish sauce
1 T soy sauce
3 T water
1 t brown sugar

*Or use broccoli or bok choy or green beans

Snap asparagus stalks and discard the woody parts of the stems.

Heat the oil in a wok and stir-fry the garlic, sesame seeds and galangal for 3-4 seconds, until the garlic is just beginning to turn golden.

Add the asparagus and chili, toss to mix, then add the fish sauce, soy sauce, water and sugar. Toss over heat for 2 min. or until asparagus begins to soften and the liquid is reduced by half.

Serve immediately.

NOTE: galangal is similar looking to gingerroot. It is very difficult to find, and the recipe tastes fine if this ingredient is omitted altogether.

Ambrosia

1 C sour cream
1 C mandarin orange slices, drained
1 C crushed pineapple, drained
1 C mini marshmellows
1 C shredded coconut

Mix all ingredients together. Refrigerate over night before serving.

Farmers Market Squash Saute

2 zucchini, sliced
2 yellow squash, sliced
2 cloves garlic, minced
1 T olive oil
1/2 C shredded mozzarella cheese
2 T chopped fresh basil
2 T grated parmesan cheese

Cook zucchini and squash in hot oil in large skillet on medium heat for 3 min, stirring occasionally. Add garlic; cook another 3 min. or until vegetables are crisp-tender.

Remove from heat; stir in mozzarella and basil. Sprinkle with parmesan.