CrockPot Potato Soup

I love my crockpot so very much! In fact, now that the winter weather has set in, I cook with it non stop! It not only frees me up to do other things, but it also makes the food taste...OH MY GOODNESS!

In light of the winter season being upon us, I decided to share with you my absolute favorite crockpot recipe--my homemade potato soup. Hope you enjoy!

Crockpot Potato Soup

Ingredients:

2 and 1/2 cups of cooked, diced potatoes

2 and 1/2 cups of juice from cooked potatoes

1 cup sour cream

1 can of cream of celery

1 can of evaporated milk

1 bunch of green onions

1 cup shredded cheddar cheese

5 slices of bacon cooked and crumbled

salt and pepper to taste

Directions

1. 
   
   
   
   Peel potatoes and dice them. Place potatoes in a microwave safe bowl and cover with 3-4 cups of water. Put in the microwave on high for about 10 minutes.
   
   
   
   
2. 
   
   
   
   While potatoes are cooking, add to crockpot evaporated milk, sour cream, cream of celery, and cheddar cheese. Turn slow cooker on low and let melt together.
   
   
   
   
3. 
   
   
   
   Once potatoes are done, pour the amount needed in to the slowcooker. If you need more liquid, you can add some more of the potato water. Salt and pepper the soup to taste and let simmer for about an hour.
   
   
   
   
4. 
   
   
   
   Right before you serve, cook the bacon and allow it to cool. Crumble it and add it to the top of your soup along with some chopped green onions and extra shredded cheese. Serve with crackers or your favorite crusty bread.
   
   
   
   

This post is linked to Welcome To Our Krazy Kitchen.

Tater Wedgies

This has become our "go to" potato when I want something crunchy but somewhat healthier than the fried version.

Ingredients:

6 Russet Potatoes cut into lengthwise quarters

6 tablespoons flour

2 teaspoons onion powder

2 teaspoons of garlic powder

2 teaspoons paprika

1 teaspoon salt

1 teaspoon black pepper

4 tablespoons vegetable oil

Directions:

Preheatoven to 450 degrees. Add your oil to a baking sheet or pan that hassides that will catch the oil. Make sure that the oil covers the bottomof the pan completely.

Cuteach potato into 8 wedges. Combine all dry ingredients into a Ziplockbaggie and add a few potatoes at a time. Shake to coat well. Place themcoated side down into the oil in the pan. Continue doing this until allpotatoes have been coated with the dry flour mixture. Bake for about 20minutes and then pull out and flip over on the other side. Bake for anextra 20 minutes. Pull wedgies out of the oven and then sprinkle with alittle kosher salt. Serve hot.

Serves: 4

A Pioneer Woman Meal

Last week, I got my new Pioneer Woman cookbook in the mail (I know…can’t you just hear me squealing with delight!)

As soon as I opened it, I was blown away by all the beautiful photos, some of which I have seen because I follow her blog.
I picked out a few of her recipes, along with some of my own and made a meal fit for a king! We started off the evening with scrumptious stuffed jalapenos.
I had never eaten any before and all I can say is WOW! The skins of the peppers get really soft and just melt in your mouth, along with the cream cheese, bacon, and barbecue sauce(anything with bacon is good, right).
Then our next course was my favorite Herb Crusted Tenderloin! This thing always turns out scrumptious. It comes from my girl Paula Deen!

You just cannot have meat without some kind of bread, right? I had been eyeing these rolls on PW’s website for sometime now and I was bound and determined to make them. As always, it did not let me down one little bit! These rolls are SO buttery and flavorful, that I have made them now four times since we had this meal!
And then a meal is never complete without potatoes! In the cookbook, PW shares her recipe for Potato Skins. OH MY WORD! These skins are just like the ones in the restaurant!

To get this recipe, you have to get your own cookbook, cause I couldn’t find this recipe on her website!
As you can tell I love cooking for my family! Hopefully in 2010 I can share some more meal pleasing dishes with you!

Homemade Potato Skins

I made homemade potato skins the other day (don't you just hate the overrated price that restaraunts charge for appetizers?)
I had everything on hand to make these! I have started paying more attention to what is in my pantry as opposed to running out and buying something that I think I don't have. We only live a couple of minutes from the store and I am always doing this causing us more money in the long run. So until I run completely out, I am trying not to go to the store.

Here is the recipe:

Homemade Potato Skins

4 Baking Potatoes

5 slices of cooked bacon crumbled

shredded cheese

1. Cook bacon either in the microwave or on the stovetop until easy to crumble.

2. Bake potatoes in either the microwave or in the oven (whichever method you prefer)

3. Allow potatoes to rest for about 10 minutes. Turn broiler on.

4. Slice Potatoes about 1 1/2" thick. Lay flat on baking pan.

5. Cover with shredded cheese and sprinkle with bacon.

6. Salt and pepper to taste.

7. Place under broiler until cheese is melted and oozy.

Enjoy!!

Twiced Baked Potato Slabs

I am not much of a football fan (don't hurt me guys--I am just not!) The only reason I go to these parties is for the food! I LOVE tailgating party foods!

This week over at Life as Mom, she is collecting the best of the best tailgating recipes so I thought I would share mine! I went to Smoky Bones once and had these potato slabs. They were the most delicious thing I had ever eaten! I was bound and determined to make them myself and I did.

This is some yummy goodness right here! Here is my recipe. If you make them, come back here and leave me a comment telling me what you thought about them.

Twice Baked Potato Slabs

Ingredients:

3 Russet Potatoes

Shreded Cheddar Cheese

3 pieces of bacon cooked and crumbled

Salt and Pepper to taste

Sour Cream (garnish)

Green Onions (garnish)

Directions:

Cook the potatoes in either the microwave or oven. If cooking in the microwave, poke holes in potatoes and then place in the microwave for about 8 minutes depending on wattage of microwave. If cooking in the oven, poke holes and wrap in aluminum foil. Put stove on 350 degrees and bake for about 2 hours (they do taste better this way, but I have fixed them both ways and they always get gobbled up).

After the potatoes have baked, set them aside and let them cool until they can be handled. Slice potatoes about 1/2" thick and place on baking sheet.

Sprinkle potatoes with shredded cheddar cheese and bacon crumbles. Place under broiler until cheese has melted.

Top with sour cream and green onions.

This recipe has been submitted to Ultimate Recipe Swap at Life as Mom.

Twiced Baked Potato Slabs

I am not much of a football fan (don't hurt me guys--I am just not!) The only reason I go to these parties is for the food! I LOVE tailgating party foods!

This week over at Life as Mom, she is collecting the best of the best tailgating recipes so I thought I would share mine! I went to Smoky Bones once and had these potato slabs. They were the most delicious thing I had ever eaten! I was bound and determined to make them myself and I did.

This is some yummy goodness right here! Here is my recipe. If you make them, come back here and leave me a comment telling me what you thought about them.

Twice Baked Potato Slabs

Ingredients:

3 Russet Potatoes

Shreded Cheddar Cheese

3 pieces of bacon cooked and crumbled

Salt and Pepper to taste

Sour Cream (garnish)

Green Onions (garnish)

Directions:

Cook the potatoes in either the microwave or oven. If cooking in the microwave, poke holes in potatoes and then place in the microwave for about 8 minutes depending on wattage of microwave. If cooking in the oven, poke holes and wrap in aluminum foil. Put stove on 350 degrees and bake for about 2 hours (they do taste better this way, but I have fixed them both ways and they always get gobbled up).

After the potatoes have baked, set them aside and let them cool until they can be handled. Slice potatoes about 1/2" thick and place on baking sheet.

Sprinkle potatoes with shredded cheddar cheese and bacon crumbles. Place under broiler until cheese has melted.

Top with sour cream and green onions.

This recipe has been submitted to Ultimate Recipe Swap at Life as Mom.

Bacon Potato Hash

One of my favorite side dishes is potatoes. I am a spud lovin' kind of girl. I can't remember where we saw something like this, but it looked so delicious and it includes all of my favorite breakfast foods.

Here is the recipe for this yummy Bacon Potato Hash

Ingredients:
1 large russett potato
1 egg
1/4 cup shredded cheddar cheese
2 slices of bacon cooked and crumbled
salt and pepper to taste

Directions
Poke holes in potato and put in the microwave for about 3 minutes. Set potato aside to cool while you cook the bacon.

Place bacon on plate and cover with a paper towel. Cook in the microwave for 2-3 minutes. Once it is browned and crisp, set aside for crumbling.

Take potato, dice it up with skin on. In a skillet, place two tablespoons of bacon grease from the plate where you just cooked the bacon. Add diced potato and allow it to cook for about a minute.

Take egg, break it into a bowl and scramble it. Place egg in the same skillet with potatoes. Now add crumbled bacon and contiue cooking until egg is done.

When egg is done, sprinkle with cheese and mix until cheese is melted. Season with salt and pepper.

This post is linked to Tempt My Tummy Tuesday and Life as Mom Ultimate Recipe Swap.

Bacon Potato Hash

One of my favorite side dishes is potatoes. I am a spud lovin' kind of girl. I can't remember where we saw something like this, but it looked so delicious and it includes all of my favorite breakfast foods.

Here is the recipe for this yummy Bacon Potato Hash

Ingredients:
1 large russett potato
1 egg
1/4 cup shredded cheddar cheese
2 slices of bacon cooked and crumbled
salt and pepper to taste

Directions
Poke holes in potato and put in the microwave for about 3 minutes. Set potato aside to cool while you cook the bacon.

Place bacon on plate and cover with a paper towel. Cook in the microwave for 2-3 minutes. Once it is browned and crisp, set aside for crumbling.

Take potato, dice it up with skin on. In a skillet, place two tablespoons of bacon grease from the plate where you just cooked the bacon. Add diced potato and allow it to cook for about a minute.

Take egg, break it into a bowl and scramble it. Place egg in the same skillet with potatoes. Now add crumbled bacon and contiue cooking until egg is done.

When egg is done, sprinkle with cheese and mix until cheese is melted. Season with salt and pepper.

This post is linked to Tempt My Tummy Tuesday and Life as Mom Ultimate Recipe Swap.

Baked Potato Casserole

I made this delicious Baked Potato Casserole that I got from this free recipe book from Carnation Evaporated Milk.

Baked Potato Casserole
Ingredients

• 8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
• 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
• 1/2 cup light sour cream
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups (8-oz. pkg.) shredded 2% cheddar cheese, divided
• 6 slices turkey bacon, cooked and crumbled, divided
• Sliced green onions (optional)

Directions
PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
PREHEAT oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.
RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.
BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.
TIP:
• This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

Hope you enjoy!

Home Fries

In my home we LOVE potatoes! I have learned how to make potato skins, mashed potatoes, roasted potatoes, Potatoes Au Gratin, tater wedgies, and more!
Home Fries are just as easy to make as anything else!
Simply dice up the desired amount of potatoes for your family’s needs. I use about 8 because we are all spud heads around here!
Heat about two tablespoons of oil in a skillet. Once the oil is heated, add your potatoes to the pan and cover. The steam and heat from the covered pan will cook the potatoes faster. Periodically take the lid off and move the potatoes around so that they can evenly brown.
About 10 minutes before you are ready to take them off the stove, remove the lid and salt and pepper them generously. I even sprinkle in a little Lawry’s seasoning salt for extra flavor.
Remove from pan and place on a paper towel to let the oil drain off. These are just too good for words!

Home Fries

In my home we LOVE potatoes! I have learned how to make potato skins, mashed potatoes, roasted potatoes, Potatoes Au Gratin, tater wedgies, and more!
Home Fries are just as easy to make as anything else!
Simply dice up the desired amount of potatoes for your family’s needs. I use about 8 because we are all spud heads around here!
Heat about two tablespoons of oil in a skillet. Once the oil is heated, add your potatoes to the pan and cover. The steam and heat from the covered pan will cook the potatoes faster. Periodically take the lid off and move the potatoes around so that they can evenly brown.
About 10 minutes before you are ready to take them off the stove, remove the lid and salt and pepper them generously. I even sprinkle in a little Lawry’s seasoning salt for extra flavor.
Remove from pan and place on a paper towel to let the oil drain off. These are just too good for words!