Twice Baked Potato Casserole

Twice-Baked Potato Casserole

My daughter gave me this recipe because she knows I love potatoes. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream. —Betty Miars, Anna, Ohio

6-8 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

• 1-1/2 pounds red potatoes (about 6 medium), baked
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound sliced bacon, cooked and crumbled
• 3 cups (24 ounces) sour cream
• 2 cups (8 ounces) shredded mozzarella cheese
• 2 cups (8 ounces) shredded cheddar cheese
• 2 green onions, sliced

Directions

• Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place
• half in a greased 13x9-in. baking dish. Sprinkle with half of the
• salt, pepper and bacon. Top with half of the sour cream and cheeses.
• Repeat layers.
• 
  
• Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle
• with onions. Yield: 6-8 servings.
• 
  

Nutritional Facts: 1 serving (1 each) equals 594 calories, 38 g fat (23 g saturated fat), 128 mg cholesterol, 702 mg sodium, 34 g carbohydrate, 3 g fiber, 24 g protein.

© Taste of Home 2013

Crab Imperial

Maryland Jumbo Lump Crab Imperial

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Chef Dennis

Serves: 2-3

Ingredients

• 1 lb jumbo lump crabmeat (or lump)
• ½ cup Hellman’s Mayonnaise
• 1 tsp sugar
• 1 tsp old bay
• 1 tsp finely chopped Italian parsley
• 1 large egg lightly beaten
• squeeze of lemon juice

Instructions

1. Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
2. Gently fold crabmeat into imperial sauce, being careful not to break up crab meat.
3. place portions in baking dish using ramekins or small casserole dishes*
4. Bake in 350 degree oven for 20 minutes (top will turn golden brown)
5. Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.

Notes

Depending upon what you serve as a side dish you can get 3 portions out of this. You really don’t want to make it any smaller than ⅓ of a pound per person though. If you want to stretch this, think about making stuffed shrimp with the filling, that could easily serve 4 people.

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Spiced Chai Mix

Spiced Chai Mix

“One Christmas, my sister-in-law mixed up this drink for our family gathering. I asked for the recipe and have been enjoying it's warm, spicy flavor ever since. It tastes great with a warm blanket and a good book!” —Dee Falk, Stromsburg, Nebraska

26 ServingsPrep/Total Time: 15 min.

Ingredients

• 3 cups nonfat dry milk powder
• 1-1/2 cups sugar
• 1 cup unsweetened instant tea
• 3/4 cup vanilla powdered nondairy creamer
• 1-1/2 teaspoons ground ginger
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• OPTIONAL GARNISH:
• Whipped cream

Directions

• In a food processor, combine all dry ingredients; cover and process
• until powdery. Store in an airtight container in a cool dry place
• for up to 6 months.
• 
  
• To prepare 1 serving: Dissolve 3 tablespoons of mix in 3/4 cup
• boiling water; stir well. Dollop with whipped cream if desired.
• Yield: about 5 cups mix (26 servings).
• 
  

Nutritional Facts: 1 serving (calculated without cream) equals 114 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 75 mg sodium, 21 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchange: 1-1/2 starch.

© Taste of Home 2013

Mexican Meatball Stew

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Makes: 8 to 10 servings

Prep 10 mins Cook 6 hrs to 7 hrs  (low)

Mexican Meatball Stew

Ingredients

• 2 14 1/2ounce cansMexican-style stewed tomatoes, undrained
• 2 12 ounce packages frozen cooked Italian-style turkey meatballs, thawed (24 total)
• 1 15 ounce canblack beans, rinsed and drained
• 1 14 ounce canseasoned chicken broth with roasted garlic
• 1 10 ounce packagefrozen whole kernel corn, thawed
• Fresh oregano (optional)

Directions

1. In a 4- to 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. If desired, garnish each serving with oregano.

Nutrition Facts (Mexican Meatball Stew)

• Servings Per Recipe 8,
• cal. (kcal) 287,
• Fat, total (g) 13,
• chol. (mg) 37,
• sat. fat (g) 6,
• carb. (g) 30,
• Monosaturated fat (g) 0,
• Polyunsaturated fat (g) 0,
• fiber (g) 6,
• sugar (g) 3,
• pro. (g) 16,
• sodium (mg) 1134,
• Percent Daily Values are based on a 2,000 calorie diet

Zuppa Toscana

Zuppa Toscana (yes, the same one from Olive Garden)

1 pound bulk Mild or Hot Italian sausage (I use Hot, always)
1 1/4 teaspoons crushed red pepper flakes (More to taste)
1 large onion, diced
1 tablespoon minced garlic
5 (14 ounce) cans chicken broth
6 potatoes, cut small
1 cup heavy cream (or 1 cup milk + 1-2 TBS. Cornstarch)
1-2 Cups Kale, chopped.

My changes - replace Kale with 1 box of frozen spinach; reduce chicken broth in half; add one chopped red pepper; add 1 tsp basil

Cook the Italian sausage in a stock pot over medium-high heat until crumbled, browned, and no longer pink, 10 to 15 minutes. Drain, rinse (to remove excess oil) and set aside.
Saute the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream, red pepper flakes, and the cooked sausage; heat through. Mix the Kale into the soup 5 minutes before serving.

This soup makes about 4-5 large bowls. It can be made vegetarian if you sub in Vegetarian Sausage Crumbles.

Shepherd's Pie

Photo by: Photo: William Dickey; Styling: Lisa Powell Bailey

Shepherd's Pie

This potato-topped shepherd’s pie gets extra flavor from the cheese and carrots that are added to the mashed potato crust. And you can take a shortcut with the crust because the recipe calls for frozen mashed potatoes.

Southern Living JULY 2008

• Yield: Makes 8 servings
• Cook time:40 Minutes
• Prep time:15 Minutes
• Stand:5 Minutes

Ingredients

• 1 1/2 pounds ground round
• 1 cup chopped onion
• 1/2 (8-oz.) package fresh mushrooms, sliced
• 1 garlic clove, minced
• 1 cup frozen peas, thawed
• 4 teaspoons beef bouillon granules
• 1/2 teaspoon salt

• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon all-purpose flour
• 1 (14 1/2-oz.) can stewed tomatoes
• 1 bay leaf
• 2 tablespoons red wine vinegar
• Cheese-and-Carrot Mashed Potatoes

Preparation

1. Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon; reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.
2. Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.
3. Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.
Note: To make ahead, prepare recipe as directed through Step 2. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400° for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.

Crock Pot Beef Strogonaff

Joscelyn MilstoneSLOW COOKER RECIPES

I've been told this is The Absolute BEST Crockpot Beef Stroganoff Recipe

2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tabls of Worcestershire
1/2 cup water
8 oz of cream cheese
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika

In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). Once combined add the meat and mix together.
Cook on Low for 8 hours.

Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.
Oh my gosh! This was so good and so easy.
Oh, and I doubled it the second time I made it.

So good to freeze BEFORE adding the cream cheese. Just re-heat on the stove and add cream cheese 10 minutes before serving. The meat becomes even more tender when reheated after freezing-perfect for toast.