Cheesy Bacon Ranch Mashed Potatoes (Kristi Original)

I had some left over mashed potatoes, so I thought I'd give them an opportunity to shine again. You could do this recipe with new mashed potatoes or left overs. My son told me I should make a cook book for all my recipes after trying this one. ❤ Unfortunately I don't measure cook, I do more of a dumping creative cooking approach. That makes it harder for people to follow. Do your best! This one is great.

Ingredients

3-5 Lbs Mashed Potatoes

Milk or Cream - Pour in enough to help the consistency of the potatoes to be what you like

1-2 Tbsp Butter

1-2 Tbsp Bacon Bits (I just sprinkled in as much as I wanted)

1-2 Cups Shredded Cheese

3 Long Squeezes - Ranch Salad Dressing (I used Light House Home Style) I just poured in a bunch. I tried it as I went for a taste test

Shake of Salt if needed

1 Tsp Garlic

1/2 Tsp Pepper

Instructions

Rewarm the mashed potatoes or make new potatoes. Take the hot potatoes and add all of the ingredients. Serve and Enjoy!

Mashed Potatoe Patties (Kristi Original)

I had left over mashed potatoes, so I thought I'd come up with a new way of eating them.

Ingredients:
4 Cups of Mashed Potatoes
1/4 Cup of Milk
1 Cup of Cheese
1/2 Cup of Sour Cream
Butter
Salt, Pepper and Garlic Powder to taste

Instructions
1. Mix all of the ingredients except the butter. Adjust as necessary to ensure the mashed potatoes can be smashed and are sticky enough to become patties.
2. Melt butter into a frying pan.
3. Make the mashed potatoes into patties and fry in the oil. Flip when they are warm or are browned. When the patties are warm, eat and enjoy.

Instant Pot Mashed Potatoes - Ranch Mashed Potatoes

Ingredients:

3 Lbs of Potatoes Cubed

1 Cup of Water

1 Stick of Butter

Milk

Hidden Valley Ranch Seasoning Pack

Salt and Pepper to Taste

Instructions

1. Put the cubed potatoes on top of the trivet in the instant pot

2. Add Water

3. Close the lid and make sure the valve is sealed

4. Set the instant pot to 10 minutes

5. Once the 10 minutes are up, quick release the instant pot.

6. Open the pot, add butter, milk, seasoning and mash your potatoes

Note: I added a Hidden Valley Ranch seasoning pack and some mayo for an added twist to make ranch mashed potatoes.

Theresa's Corn (Corn Bread Casserole)

1 Can Whole Corn
1 Can Cream Corn
8oz Sour Cream
1 Egg
1 Box of Jiffy Corn Bread Mix
1/2 Cup of Margarin or Butter
Onion (Optional)

Mix all the ingredients together.
Bake at 350 degrees for 1 hour (or until the top turns brown)

Perfect Pasta in the Instant Pot

I was looking for how to cook pasta in the Instant Pot and I came upon the following recommendation. I gave it a try with elbow macaroni and it turned out great.

1. Look at the pasta's cooking instructions on the box. 
2. Take the lowest number and divide it in half
3.  Subtract 1 minute to get your cooking time

So if the box says cook 8 minutes, take 8 and divide it in half to 4 minutes. Then subtract 1 minute to get 3 minutes cooking time. 

Another example is if the box said 7-9 minutes. I'd take 7 and round down to an even number, 6. I'd divide 6 in half to 3 and subtract 1 to get 2 minutes cooking time.

Cooking Instructions
1. Add enough liquid to cover the pasta
2. Add a little oil to help with the pasta foam
3. Close the vent, seal the cooker and set the Instant Pot to pressure cooking on high for the number of minutes determined above (based on the pasta you are cooking). 
4. When the timer runs out, let the pressure cooker natural release for 5 minutes and then release the rest of the pressure. 

Enjoy! Your pasta is perfect and ready to eat.

I got this information from the following link.. https://tidbits-marci.com/perfect-pressure-cooker-pasta/

Instant Pot Hard Boiled Eggs - 5, 5, 5 Method

I've tried 2 ways of making hard boiled eggs in the instant pot. This way seemed to work better. One of the eggs came out of its shell completely in the instant pot! This is the 5, 5, 5 Method

1. Place the rack that came with your instant pot in the bottom of the pot.

2. Add 1 cup of water

3. Place the desired number of eggs in the instant pot

4. Set the instant pot to 5 minutes. 

5. Let the instant pot natural release for 5 minutes, then release any remaining steam.

6. Give your eggs a 5 minute ice bath. 

Your done! You now have easy to peel perfectly delicious hard boiled eggs.  

The other way I tried was to set the pressure to 5. When the timer went off, release the steam and your eggs are done. 

Cauliflower Au Gratin - Gluten Free

I still need to try this recipe. I made it and it's sitting in our freezer. We were going to bring it for Christmas celebrations that got canceled for weather. It looks so delicious!

http://lowcarbyum.com/cauliflower-au-gratin-recipe-gluten-free/

Ingredients
14.5 Can of Chicken Broth
3/4 Cup Heavy Cream
4 Cloves Minced Garlic
1/2 tsp Onion Powder
1/4 tsp Poultry Seasoning
1 tsp Xanthan Gum or low carb thickener of choice
2 Packages Frozen Cauliflower Florets or 2 fresh heads cut into florets
16 oz Grated Sharp Cheddar Cheese
8 Slices Bacon Cooked and Chopped

1. Combine broth, heavy cream, garlic, onion powder, poultry seasoning, and xanthan gum in medium saucepan.
2. Cook liquids over medium heat, stirring frequently, until thickened, remove from heat.
3. Mix the cauliflower, cheese, and sauce together in 9x13 casserole pan.
4. Sprinkle the chopped bacon on top then cover with remaining cheese.
5. Bake at 350 degrees oven for 50 min or until browned and cauliflower is tender.

Nutrition Facts

Cauliflower Au Gratin - Gluten Free

Amount Per Serving (164g)

Calories 167 Calories from Fat 109

                               % Daily Value*

Total Fat 12.1g                        19%

Saturated Fat 5.5g                     28%

Cholesterol 34mg                    11%

Sodium 1187mg                      49%

Potassium 198mg                     6%

Total Carbohydrates 4.5g       2%

Dietary Fiber 3g                      12%

Sugars 0.8g

Protein 9.6g                            19%

Vitamin A                                 4%

Vitamin C                                21%

Calcium                                   10%

Iron                                            5%

* Percent Daily Values are based on a 2000 calorie diet.

Crock Pot Cauliflower and Cheese

We made this for Christmas this year. It was really good. Who knew that you could make cauliflower so yummy? If only the childhood me had known this.

http://spicysouthernkitchen.com/crock-pot-cauliflower-cheese/

Ingredients
1 Head of Cauliflower, cut into florets
1 Can of Condensed Cheddar Soup
1 (5 ounce) can evaporated milk
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp paprika
1/4 Cup Onion finely diced
2 Cups Shredded Cheddar

1. Grease the inside of a crock pot (3-4 quart crock pot)
2. Put cauliflower in crock pot
3. Combine the rest of the ingredients in a saucepan. Cook on a medium heat, stirring constantly until the cheese is melted.
4. Pour sauce over the cauliflower
5. Cover and cook on low for 3 to 3-1/2 hours, depending on how tender you want the cauliflower.

NOTE: Do not use extra-sharp. It is too acidic and can turn grainy.

Prep Time: 5 Min
Cook Time: 3 Hours
Total Time: 3 Hours 5 Min

Baked and Breaded Eggplant (Kristi Original)

Ingredients
Olive Oil
1 Eggplant Sliced Horizontally. Leave the skin on.
Salt and Pepper
Progresso Italian Style Bread Crumbs

Instructions
1. Lightly cover a cookie sheet with olive oil. I painted some on with a pastry brush. Dip each piece of eggplant in olive oil, covering both sides. Then dip the eggplant in the bread crumbs covering both sides. Place the egg plant on the cookie sheet. Do this for all of the slices of eggplant. Do not overlap the egg plants. I had to use 2 cookie sheets. Sprinkle with salt and pepper. **NOTE: Eggplant soaks up the olive oil. So quickly put it in the olive oil.**

2. Bake the eggplant at 450 degrees F for 12-15 minutes until it is soft and turning a golden brown. Enjoy!

Bacon and Cheese Green Beans (Kristi Original)

Ingredients
1. Fresh Garden Green Beans
2. Butter
3. 1 Garlic Clove Minced or Crushed
4. Seasoning Salt
5. Crushed Cashews
6. Shredded Cheese
7. Crumbled Bacon

1. Put water in a pan, add steaming basket and bring water to a boil
2. Add green beans and cook until tender, about 5 minutes
3. Add to serving bowl and mix with the rest of the ingredients and serve

Beets

You can make fresh beets on the stove or in the crock pot. They are easy, but they take a long time to cook, similar to a potato.

Preparing the Beet
Cut the stems off of the beets. If you leave 2 inches of steam at the top and bottom of the beet, it will prevent the red from going into the water. (You can eat the leave in a salad or steam them. They are nutritious.)

COOKING THE BEETS
Crock Pot
1. Fill the crock pot with water, salt to taste and at least a tsp of vinegar
2. Add the beets.
3. Cook on Low all day

Stove
1. Fill the pan with water, salt to taste and at least a tsp of vinegar
2. Add beets.
3. Boil on a medium heat 30-60 minutes, until the beets are tender and done

SERVING THE BEETS
1. Remove the beets from the pan or crock pot and run under cold water until you can touch them.
2. Remove the skin by sliding it off of the beats.
3. Cut up the beets and serve. Add additional seasoning, butter or whatever you enjoy. Some ideas are melted butter, salt, pepper, basil, savory, caraway seeds, minced chives, minced parsley.

Sauteed Cabbage

Ingredients
Cabbage
Butter
Salt
Pepper

1. Chop up the cabbage as finely as possible, similar to coleslaw
2. Heat butter in the pan and sauté the cabbage in the butter and season with salt and pepper.
3. Sauté for 10-15 minutes stirring occasionally. When the cabbage is tender and begins to brown it is ready to eat.

Option: Cook in oil instead of butter to make this a vegan recipe.

Roasted Broccoli (Kristi Original)

Ingredients
Fresh Broccoli Florets cut to bite sizes
Olive Oil
Progresso Italian Bread Crumbs
Shredded Cheese - Parmesan or Cheddar
Salt
Garlic
Pepper

Preheat Oven to 425 Degrees

1. Mix Broccoli with all ingredients above
2. Evenly spread on baking sheet
3. Bake for 10 Minutes or until done

Note: Make this recipe without cheese to make it vegan.

Sweet Candy Bacon

This is from Minnesota Parent magazine January 2016 issue

I have not tried this recipe, but it sounds amazing...

6 strips of bacon, the thicker the better
1/4 cup maple syrup

Preheat the oven to 400 degrees. If you have a convection-roasting feature, use that. If not, regular baking will work fine.

Place cool racks inside the baking pan. There should be about 1/4 inch of space between the pan and the cooling racks. This will allow hot air to get under the bacon and cool it all over.

Lay your bacon strips on the cooling rack so that the strips run perpendicular to the rack rods.

Pour syrup into a small bowl and then dip a basting brush and paint each strip. Then set aside the syrup. This step should be done by your child.

Bake the bacon for about 10 minutes.

Pull the pan out and parent paint another coat of syrup on the bacon and put it back in the oven.

Bake for another 1-2 minutes, or until the bacon is done to your desired crispiness level.

Slow Cooker Chipotle Lime Chicken Wings

http://www.delish.com/cooking/recipe-ideas/recipes/a44371/slow-cooker-chipotle-lime-chicken-wings-recipe/?visibilityoverride
http://www.delish.com/entertaining/g2171/super-bowl-food-menu/?slide=9

TOTAL TIME: 3:10

 

PREP: 0:10

 

LEVEL: EASY

 

SERVES: 6-8

INGREDIENTS

• 2 lb. chicken wings
• 2 tbsp. chipotle in adobo sauce
• 1 tbsp. water
• Juice of 2 limes, plus more for serving
• Zest of 1 lime
• kosher salt
• Freshly ground black pepper

DIRECTIONS

1. Place chicken wings in a large slow-cooker.
2. In a large bowl, mix together chipotle in adobo sauce, water, lime juice and lime zest, and season with salt and pepper. Pour mixture over chicken wings and stir to coat.
3. Cover and cook on high until cooked through, 2 1/2 to 3 hours.
4. Heat broiler. Line two baking sheets with parchment paper and pour wings onto them. Broil until crispy, 5 minutes.
5. Squeeze with lime and serve.
6. 

Chili Cheese Dog Dip

http://www.delish.com/entertaining/g2171/super-bowl-food-menu/?
http://www.delish.com/cooking/recipe-ideas/recipes/a45816/chili-cheese-dog-dip-recipe/

INGREDIENTS

PIGS IN A BLANKET

• 1 tube Crescent Roll dough
• 1 package cocktail wieners
• olive oil (for brushing dough)

CHILI CHEESE DIP

• 1 package cream cheese (8 ounces)
• 1 can Chili
• 1 c. cheddar cheese, plus more for topping
• diced scallions

DIRECTIONS

1. Preheat the oven to 350°F.
2. Unroll Crescent roll dough and cut each triangle into three slices. Roll a slice around each cocktail weiner, forming a Pig in a Blanket. Place each Pig in a Blanket side-by-side in a skillet, forming a wreath shape. Brush the top of each one with olive oil.
3. In a medium-sized bowl, mix cream cheese, chili and cheddar. Pour mixture into center of wreath. Sprinkle the top of the dip with extra cheese.
4. Bake for 20 minutes, or until the dip is bubbly and the cheese has melted. Top dip with diced scallions and let cool for 5-7 minutes before serving.

Mom's Calico Beans

1 Pound Ground Beef
1 Medium Onion, Chopped
4 Strips of Bacon or leftover Ham or Salt Pork Cut Up
3-5 Cans of Beans - Drain and Reserve Juice (Pork and Beans, Kidney, Lima, Great Northern, Garbanzo...whatever you like) Mom uses Pork and Beans, Kidney, and Great Northern
3/4 Cup Brown Sugar
1/2 Cup Ketchup
1 Tbsp Prepared Mustard
1 tsp Salt
1/2 tsp Pepper, Optional

Break up beef and saute with onion until the meat looses its color and oil is transparent. Combine with other ingrediants, except reserve the beans juice, in a buttered casserole dish. Bake at 350 degrees about 75 minutes, adding some of the reserved juices if the caserole begins to dry. (Mom adds Pork and Beans Juices

Serves 6-8 People

Optional: Layer extra bacon on top if desired.

Minnesota Farmers Market - Meal Ideas

At the end of the summer I went to several Minnesota Farmers Markets and loaded up on veggies. Then I had to decide what to do with all that produce. I wanted to make a quick list of all the things I made so I could remember for next year. Please add in the comments if you have any additional ideas. :)

Items Purchased
Corn
Tomatoes
Squash
Peppers
Onions
Potatoes
Zucchini
Yellow Summer Squash
Green Beans
Cauliflower
Carrots
Lettuce
Spinach
Cucumbers
Fresh Seasoning
Strawberries
Apples
Cantaloupe
Fresh Meat
Local Maple Syrup


Meals Made

• Gazpacho (On Blog)
• Shish-ka-bobs
• Steak, Potatoes, Green Beans, Salad and Fruit
• Homemade Tomato Sauce
• Squash Soup (On Blog)
• Roasted Cauliflower (On Blog - Yummy Cauliflower)
• Breakfast with pancakes and french toast topped with strawberries and local maple syrup. Served with a side of fried potatoes/onions/squash and eggs
• Tacos (Taco Seasoning on Blog)
• Zucchini Pizzas (On Blog)
• Fruit Salad
• Fruit and Vegetable Smoothies
• Salsa
• Guacamole
• Chili - Loaded with lots of extra veggies 

Cooking Squash and Pumpkins Whole

These are the instructions I use to bake squash and pumpkins. When I have cooked pumpkins, I have been able to insert the knife all the way into the center easily. Most recently I had a very hard and dense squash. I pushed the knife as far as I could on the top and bottom of the squash and it was fine. It could have probably cooked for longer than an hour too. It was a large squash. Adjust your times based on the size of your squash/pumpkin.

http://detoxinista.com/2012/11/how-to-roast-a-whole-pumpkin-homemade-pumpkin-puree/

1. Stab the pumpkin several times, make sure it goes all the way through
2. Put the whole pumpkin on a cooking sheet
3. Cook at 350 degrees for 1 hour
4. After the pumpkin cools, cut it in half, remove the seeds, and the skin
5. Note: I just turned the oven off and left the pumpkin in the oven. About 3 hours later I cut the pumpkin up. One time the liquid inside was still hot.

Mock Garlic Mashed Potatoes

Recipe courtesy of George Stella

Prep Time: 15 Minutes
Cook Time: 6 Minutes
Serving Size: 4

Ingredients
1 Medium Head Cauliflower
1 Tbsp Cream Cheese Softened
1/4 Cup Grated Parmesan
1/2 tsp Minced Garlic
1/8 tsp straight chicken base or bullion (may substitute 1/2 tsp salt)
1/8 tsp freshly ground black pepper
1/2 tsp chopped fresh or dry chives, for garnish
3 Tbsp unsalted butter

Directions
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes or until well done. Drain well, do not let it cool. Pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender or food processor, puree the hot cauliflower with the cream cheese, Parmesan  garlic, chicken base and pepper until almost smooth.

Garnish with chives and serve hot with pats of butter.

Hing: try roasting the garlic and adding a little fresh rosemary for a whole new taste.


Serving Size: Calories: 149, Total Fat 11.5 grams, Saturated Fat: 7 grams; Protein 5 grams; Total Carbohydrates: 8 grams; Sugar; 4 grams; Fiber 4 grams; Cholesterol: 31 milligrams; Sodium: 170 Grams