Not-So-Healthy Cheese Potatoes

Submitted by Brian Farhat

INGREDIENTS:

  • 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

DIRECTIONS:

  1. Dice onion and sauté in butter until caramelized
  2. In a big mixing bowl, mix sautéed onions, frozen potatoes, shredded sharp cheddar cheese, cream of celery soup, sour cream, salt, and pepper
  3. 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 😊
  4. Crumble Better Made Potato Chips on top
  5. Bake uncovered at 350 for one hour
  6. Let stand for about 30 minutes before eating.  They are even better the next day.

 


 

Spinach Balls

Submitted by Clint Lechich

INGREDIENTS:

  • 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

PREPARATION:

  1. Cook, drain and press moisture out of spinach
  2. Mix all ingredients into a large mixing bowl
  3. Cool in fridge
  4. Roll mixture into slightly smaller than golf ball-sized portions and place on a cookie sheet lined with parchment paper
  5. Freeze on cookie sheet
  6. Store frozen spinach balls until ready to use

BAKING:

  1. Place spinach balls onto a lightly greased cookie sheet
  2. FROZEN: Bake at 350 degrees for 10-18 minutes
  3. UNFROZEN: Bake at 350 degrees for 7-12 minutes

 


 

Crock Pot Stuffing

Submitted by Angie Heiple

INGREDIENTS:

  • 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

DIRECTIONS:

  1. 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.
  2. Place bread cubes in a large bowl. Add cooled celery and onion mixture, parsley and fresh herbs if using.
  3. 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.
  4. Cover and refrigerate overnight if making ahead of time.
  5. 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.

Click Here to view the full recipe with all notes included

 


 

Aunt Jane’s Pumpkin Chiffon Pie

Submitted by Michelle Potter

INGREDIENTS:

  • 9″ frozen pie shell(s)
  • Unflavored gelatin
  • 3 eggs
  • Sugar
  • Salt
  • Milk
  • Canned pumpkin
  • Cinnamon
  • Nutmeg
  • Cool Whip

DIRECTIONS:

  1. 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).
  2. Soak 1 tablespoon unflavored gelatin in ¼ cup of cold water. SAVE for later.*
  3. Beat 3 egg yolks slightly (SAVE egg whites for later).
  4. 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
  5. Stir in gelatin mixture (from Step 2*) until dissolved.
  6. Cool all in refrigerator completely.
  7. When pumpkin mixture begins to set after cooling, mix in ½ cup of sugar.
  8. Whip in a separate mixing bowl until stiff:
    • 3 egg whites (saved earlier)
    • ¼ teaspoon of salt
  9. Add whipped egg white mixture to cooked and cooled pumpkin mixture by folding, not stirring.
  10. Fill pie shell with pumpkin mixture filling.
  11. Chill pie for several hours before serving.
  12. Serve with Cool Whip!

 


 

Taffy Apple Salad

Submitted by Clint Lechich

INGREDIENTS:

  • 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

DIRECTIONS:

  1. Combine flour and sugar in a mixing bowl. Mix well.
  2. Add egg, vinegar and reserved pineapple juice to flour/sugar mixture. Mix well.
  3. Cook in a small pan over low heat.
  4. Cook and stir until thickened, then turn off heat and stir occasionally while cooling.
  5. Combine apples, crushed pineapple and peanuts in a large mixing bowl.
  6. Pour cooled dressing over fruit and peanuts.
  7. Mix in Cool Whip.
  8. Garnish with extra peanuts.

Single batch serves 8-10. Double and triple batches are often appreciated (and possibly applauded) by guests!