Potato Soup

This is super easy and yummy!

1 32 oz bag of diced hash browns - (not the shredded kind)
2-3 package of Country Gravy Mix (I recommend 2)
48 oz of Chicken Broth
Diced Onion.
Saute the onion until soft. Combine all the ingredients and simmer until potatoes are done and soup is thickened. Can put in a crockpot for the same effect.
Add crumbled bacon just before serving. Serve with cheese and sour cream.
YUM!

Oreo Balls

Have you had these yet? They are so yummy! Plan on giving them away or eating all of them. I bet you can't eat just one.

Ingredients

- 1 pkg oreo cookies - 1 pkg cream cheese-block

- 4 oz white chocolate almond bark

Directions

1. Add oreos to food processor and blend until fine.

2. Add cream cheese to oreo crumbs and blend until dough-like.

3. Chill mixture for 15 minutes then roll into bite-size balls. Chill balls for 15 minutes.

4. Melt almond bark in microwave according to package directions. Dip chilled oreo balls in melted chocolate using fork so chocolate can "drip off". Set covered cookie balls onto waxed paper and let set aprox. 30 minutes. If using sprinkles or decorative sugars do so before chocolate sets. I usually do a dozen at a time sprinkling after each dozen.

Dairy Free Pumpkin Pie

This is the dairy free pumpkin pie recipe I ended up making this year. I used this one because it was VERY close to the regular one we use. Terha will have to get on and post how it tasted. I tasted a little of the batter from the bowl that was left over and could not tell any difference.

1/2 cup brown sugar, firmly packed
1/4 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg or all spice
1/4 tsp ground cloves
1/2 tsp salt
2 large eggs
1 15 oz can pumpkin puree
1 tsp vanilla extract
1 cup coconut milk (I used soy milk)
1 unbaked pie shell (make sure this is dairy free as well.)

Preheat your oven to 425*
Combine the sugars, cinnamon, ginger, nutmeg, cloves and salt in a small bowl. In a large bowl beat the eggs. Stir in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the soy milk.

Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350* and continue to bake for 50-60 minutes (it was 60 minutes for my oven), or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.

Allow the pie to cool on a wire rack for 2 hours (this is important!). Serve or refrigerate until ready to serve.

I was really surprised how well this came out. The texture and color looked the EXACT same as the other pies. I expected it to be more runny from not using evaporated milk but the soy milk seemed to cook well and set up just fine. I got the recipe from godairyfree.org

Mashed Potatoes

I'm trying these this year. Really with butter and cream cheese you can't go wrong.
http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/
I like that I can make them the day before and just put them in the oven to heat up. The less prep work on Thanksgiving the better.
I'll be back after Thanksgiving with a report of how they turned out.

*Verdict*
Okay I'm back! These potatoes are heavenly! Sooo good. They tasted the best right after making them. I made them on Wednesday and put them in the fridge. Well I forgot my fridge is really a freezer so they were pretty frozen Thursday. I had them separated out into two pans so one of the pans we microwaved to heat up. These were just okay. The other pan I put in the oven on a low heat to let them warm through and they came out really yummy. I still liked them best right when I made them. I will be making my mashed potatoes with the recipe from now on.

Candied Yams

Melt 5 Tbls butter.
Stir in 5 Tbls flour.
Add 1/2 C corn syrup, 1 C Brown Sugar, 1 C Water, 1/2 Tsp salt.
Cook until thick. Pour over yams.
Bake 30 minutes at 350 - until hot through. Top with marshmallows.
I use 2 29 oz cans of Princella Cut sweet potatoes.

East Breakfast Pull-Aparts

36 frozen Rhodes dinner rolls
1 small pkg butterscoth pudding (not instant)
1 cube butter
1/2 C Brown Sugar
1/2 C Sugar
2 Tbsp; Cinnamon
Chopped Nuts (optional)

Put frozen rolls in a prepared Bundt pan. Melt butter and pour over rolls. Combine remaining ingredients and sprinkle over rolls. Cover with a damp towel and let rise overnight. In the morning, bake 35-40 min at 350. Tip out pan while hot. Pull apart and enjoy.

Pumpkin Pie~Dairy Free

Lori's Easy Pumpkin Pie

1 cup Original or Vanilla Rice Dream

2 large eggs, lightly beaten

2 cups unsweetened canned pumpkin (1-16 oz. can)

1/2 cup maple syrup

1 tsp. cinnamon

1/4 tsp. ginger powder

1/2 tsp. nutmeg

1/2 tsp. allspice

1/2 tsp. sea salt

1 unbaked 9" pie crust

Pre-heat oven to 425. Mix all ingredients and pour into unbaked pie shell. Bake for 15 minutes, reduce heat to 350 and bake for 40 - 50 minutes, or until inserted knife comes out clean. Remove from oven and set on a wire rack to cool.

Crock pot Stuffing

1 cup butter
2 cup chopped celery
2 4oz cans sliced mushrooms-drained
2 cup chopped onion
1/4 cup parsley sprigs
12-13 cups slightly dry bread cubes (or 2 boxes Mrs. Cubby's in green box)
1 tsp poultry seasoning
2-2 1/2 cup turkey broth (you can add diced giblets but that seriously grosses me out)
2 well beaten eggs
1 tsp sage
1/2 tsp pepper
1/2 tsp marjoram
1 tsp salt
1 tsp dried thyme

Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in large bowl. Add all seasonings and toss well. Put enough broth to moisten, add eggs and mix well. Pack lightly in crock pot. Cook on high for 45 minutes, then reduce to low for 4-8 hours.

Oatmeal Chocolate Chip Cookies

2 C Butter
1 1/2 C Brown Sugar
1 1/2 C White Sugar
2 Tsp Vanilla
4 Eggs
2 Tbls Hot Water mixed with 2 Tsp soda
3 C Flour
1 Tsp Salt
4 C Oats
1 1/2 C Nuts (optional)
1 Package or more of chocolate chips.

Cream butter and sugars, add vanilla and eggs and cream together. Add water/soda mixture and remaining ingredients. Bake at 375 for 8-10 minutes.
Store in covered container to keep soft.

Irish Spaghetti

1 large package of Spaghetti
3 pounds hamburger
1 large onion chopped
2 cans of whole tomatoes (29 oz size) - puree
1 can Cream Chicken or Cream Mushroom Soup
1 can Tomato Soup
1/2 - 1 pound shredded Cheddar Cheese

Brown hamburger and onion. Drain grease, Set aside

Mix both soups with pureed tomatoes. - set aside

Cook spagetti. In a large casserole dish or baking pan, layer 1/3 of the spagetti, 1/3 of the meat, 1/3 of the sauce and 1/3 of the cheese. Repeat two more times. Bake for 45 min at 350.

Buttercream Sauce for French Toast

1 cube butter
1 cup sugar
1 cup whipping cream

Melt in sauce pan and serve with sliced strawberries.

Buttermilk Syrup

3/4 Cup Sugar
1/2 Cup Buttermilk
1 cube butter
1 T vanilla
1 T baking soda

Bring sugar, buttermilk and butter to boil. Remove from heat and add vanilla and soda. Stir well. Mixture will foam up when you add the soda so use a larger pan than you expect.

Rolo Cookies 2 (From Brit)

1 - Triple Chocolate Cake Mix
2 eggs
1/2 C Oil
1 Bag Rolos
1 large Symphony Bar - break each 'scored' piece into thirds.
Chocolate Sprinkles

Combine cake mix, eggs and oil until well mixed. Take approx 1 Tlbs and flatten slightly. Put rolo in middle and cover with cake mix to form a ball. Bake at 375 for 9-10 minutes. When 1 minute left remove from oven and put piece of symphony bar on top and put back in oven. After 1 minute remove from oven and spread melted chocolate for 'icing' and top with sprinkles. Cool

These are really easy and YUMMY!!! The hardest part is taking the wrapping off the rolos.

Hot Artichoke and Spinach Dip

From Pillsbury Fast Slow Cooker Cookbook
1 can 14 oz quartered artichoke hearts, drained, chopped
1 9 oz box frozen spinach, thawed, squeezed to drain
1 cup shredded Swiss cheese (4 oz)
1/2 cup mayonnaise or salad dressing
3/4 tsp garlic salt
1/4 tsp pepper
1 loaf (20 inch) baguette French bread cut into 40 slices
Tortilla Chips

1. In 1 to 1 1/2 quart slow cooker, mix all ingredients except bread and chips
2. Cover; cook on Low setting 2-4 hours. Serve dip with sliced bread and Tortilla Chips.

Slow Cooker Pizza

This is off the website allrecipes.com
1 1/2 lbs ground beef
1 8oz package rigatoni pasta
1 16 oz package shredded mozzarella cheese
1 10.75 oz can condensed cream of tomato soup
2 14 oz jars pizza sauce
1 8 oz package sliced pepperoni
Any other desired pizza toppings

1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain and set aside. Brown the ground beef in a skillet over medium-high heat. Drain off grease.
2. In slow cooker alternate layers of ground beef, noodles, cheese, soup, sauce, and pepperoni.
3. Cook on low setting for 4 hours

Verdict: This was yummy but next time I make it I will not put the pepperoni on until the last few minutes in the crock pot or when I serve it. The longer pepperoni is cooked the spicier it becomes so if you like spice put it in. This would also be good with green peppers, mushrooms, and other pizza toppings. With it this way it reminded me a lot of Goulash. If made without the cheese it's dairy free for Andrew.