Not-So-Healthy Cheese Potatoes
Submitted by Brian Farhat
- 1 bag of diced frozen potatoes or the equivalent fresh cubed potatoes boiled until tender. Honestly, just use the frozen ones, there is nothing fancy about this recipe.
- 16oz of shredded sharp cheddar cheese
- 1 can of cream of celery soup (don’t try using another type of cream soup, the cream of celery is what makes this so good)
- 24oz of sour cream
- 1 stick of butter
- 1 large onion
- Better Made Potato Chips
- Salt and pepper
- Dice onion and sauté in butter until caramelized
- In a big mixing bowl, mix sautéed onions, frozen potatoes, shredded sharp cheddar cheese, cream of celery soup, sour cream, salt, and pepper
- Place mixed ingredients in 13×9 baking dish. No need to coat the baking dish with cooking spray, oil, or butter….. you already have a stick of butter in the mix 😊
- Crumble Better Made Potato Chips on top
- Bake uncovered at 350 for one hour
- Let stand for about 30 minutes before eating. They are even better the next day.
Submitted by Clint Lechich
- 2 packages of frozen (10oz.) chopped spinach
- 1 package Stove-Top Stuffing, chicken flavor
- 1 cup grated parmesan cheese
- 6 eggs (beaten lightly)
- 3/4 cup melted butter
- Salt and Pepper (season to taste)
- Parchment paper
- Cook, drain and press moisture out of spinach
- Mix all ingredients into a large mixing bowl
- Cool in fridge
- Roll mixture into slightly smaller than golf ball-sized portions and place on a cookie sheet lined with parchment paper
- Freeze on cookie sheet
- Store frozen spinach balls until ready to use
- Place spinach balls onto a lightly greased cookie sheet
- FROZEN: Bake at 350 degrees for 10-18 minutes
- UNFROZEN: Bake at 350 degrees for 7-12 minutes
Crock Pot Stuffing
Submitted by Angie Heiple
- 1 cup butter
- ½ teaspoon black pepper
- ½ teaspoon salt or to taste
- 2 teaspoons poultry seasoning store bought or homemade
- 2 medium onions diced
- 2 cups celery chopped
- 6 cups cubed and dried white bread
- 6 cups cubed and dried brown bread
- ¼ cup chopped parsley
- 1 tablespoon fresh herbs, or more to taste thyme, sage, rosemary (optional)
- 3-4 cups chicken broth
- 2 eggs
- Heat butter over medium heat until melted. Stir in poultry seasoning, black pepper and salt to taste. Add celery & onions and cook until softened (do not brown). Cool completely.
- Place bread cubes in a large bowl. Add cooled celery and onion mixture, parsley and fresh herbs if using.
- Add chicken broth a little bit at a time just to moisten and gently stir. You may not need all of the broth (see note below). Stir in eggs.
- Cover and refrigerate overnight if making ahead of time.
- Grease a 5-6 qt slow cooker well. Place stuffing in the slow cooker and turn onto high for 30 minutes. Reduce temperature to low and cook an additional 3-4 hours or until hot and cooked through. If stuffing is done before your meal is ready it can remain on warm.
Aunt Jane’s Pumpkin Chiffon Pie
Submitted by Michelle Potter
- 9″ frozen pie shell(s)
- Unflavored gelatin
- 3 eggs
- Canned pumpkin
- Cool Whip
- Bake frozen pie shell according to directions. Be sure to prick holes into it before baking to avoid air pockets (both bottom and sides of pie).
- Soak 1 tablespoon unflavored gelatin in ¼ cup of cold water. SAVE for later.*
- Beat 3 egg yolks slightly (SAVE egg whites for later).
- Mix together these ingredients, and cook on low until they are thick (NOT too thick that you can’t stir):
- 1-1/4 cup of canned pumpkin
- ½ cup of milk
- 3 egg yolks (beaten previously)
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- Stir in gelatin mixture (from Step 2*) until dissolved.
- Cool all in refrigerator completely.
- When pumpkin mixture begins to set after cooling, mix in ½ cup of sugar.
- Whip in a separate mixing bowl until stiff:
- 3 egg whites (saved earlier)
- ¼ teaspoon of salt
- Add whipped egg white mixture to cooked and cooled pumpkin mixture by folding, not stirring.
- Fill pie shell with pumpkin mixture filling.
- Chill pie for several hours before serving.
- Serve with Cool Whip!
Taffy Apple Salad
Submitted by Clint Lechich
- 1 tablespoon flour
- 1 egg
- ½ cup of sugar
- 2 tablespoons apple cider vinegar
- 8 oz. can of crushed pineapple (drain and reserve juice for mixing)
- 4 cups of unpeeled Granny Smith apples
- Approx. 1 lb. chopped
- 8 oz. tub of Cool Whip
- 1 cup of salted Spanish peanuts
- Combine flour and sugar in a mixing bowl. Mix well.
- Add egg, vinegar and reserved pineapple juice to flour/sugar mixture. Mix well.
- Cook in a small pan over low heat.
- Cook and stir until thickened, then turn off heat and stir occasionally while cooling.
- Combine apples, crushed pineapple and peanuts in a large mixing bowl.
- Pour cooled dressing over fruit and peanuts.
- Mix in Cool Whip.
- Garnish with extra peanuts.
Single batch serves 8-10. Double and triple batches are often appreciated (and possibly applauded) by guests!