Wednesday, March 23, 2011

Irish Potato Casserole

Irish Potato Casserole
From: Cooking during Stolen Moments
  • 6 – 8 medium Russet potatoes
  • 8 oz. cream cheese, softened
  • 1 c. sour cream
  • 1/4 c. butter, melted
  • 1 1/2 t. salt
  • 1 t. garlic powder
  • 1/2 t. black pepper
  • 1/2 t. paprika
  • 1 c. shredded cheese

1. Peel potatoes and cut into small cubes. Add to a large pot of boiling water. Boil for about 15 minutes, until potatoes are tender. Drain.

2. Meanwhile, combine cream cheese, sour cream, melted butter and seasonings and stir until thoroughly combined. Stir in cooked, drained potatoes. Transfer to a casserole dish. (You can refrigerate at this point until baking, if desired.)

3. Cover potatoes with shredded cheese and bake at 350 degrees for 20-25 minutes, until cheese is completely melted.


Thursday, March 17, 2011

California Chowder

California Chowder

From: The Sisters Cafe

This is VERY good...we all loved it!

4 T. butter

½ c. flour

½ T. chicken soup base (chicken bouillon)

1 c. whipping cream

2 c. whole milk

2 c. water

1 c. diced carrots

2 c. diced potatoes

1 c. diced celery

1 clove fresh minced garlic (I use fresh, but you could also use ½ tsp granulated garlic)

½ T. salt

½ T. Worcestershire sauce

½ c. finely chopped onions

½ T. butter

1 c. fresh broccoli

1 c. fresh cauliflower

Melt butter in a soup pot. Add flour and mix well. Add chicken base, then slowly and steadily mix in the whipping cream, whole milk, and water. Bring to a low boil; then add carrots, potatoes, celery, garlic, salt, and Worcestershire sauce. Cook for 45 minutes (I only cooked for 30 minutes because the carrots and potatoes were nearly fork tender at that point). Sauté onions in butter for 3 minutes and add to soup along with broccoli and cauliflower. Cook another 15 minutes or until vegetables are fork tender. (6 servings)

Cheesy Bacon Biscuits

Cheesy Bacon Biscuits


  • 2 tablespoons melted butter

  • One roll refrigerated biscuit dough, 8 count(we just used the cheap biscuits)

  • shredded mozzarella cheese

  • bacon bits

  • shredded cheddar cheese


Preheat oven to 350 degrees F. and brush a 9-inch cast iron skillet with melted butter (cast iron skillet works best for this...tried it in a regular pan, didn't turn out as good).

Unroll biscuits from can and place into bottom of skillet. Top with mozzarella cheese, bacon bits then shredded cheddar. Bake for 15 to 20 minutes, until cheese is melted and biscuits are cooked through. Serve warm.

Green Velvet Baby Cakes

Green Velvet Baby Cakes

From: Picky Palate

1 Box yellow cake mix

4 eggs

1/2 Cup water

1/2 Cup vegetable oil

1 small box instant vanilla pudding mix

1/2 Cup plain yogurt or sour cream

5-8 drops Green decorating paste (food coloring will work, just won’t be as bright green)


8 oz softened cream cheese

1 stick softened butter

1 lb powdered sugar

Yellow food coloring or decorating paste is what I used

1. Preheat oven to 350 degrees F. In a stand or electric mixer, add cake mix, eggs, water, oil, pudding, and yogurt. Beat on medium for 1 1/2 minutes. Slowly beat in 5-8 drops of green decorating paste until you get desired color of green. Scoop batter into paper lined mini cupcake tins. Bake for 15-18 minutes or until cooked through. Let cool completely.

2. To prepare frosting, beat cream cheese and butter until creamy. Slowly add powdered sugar until creamy and thick. Add in a few drops of yellow food coloring or decorating paste into one. (It seemed runny to me...never really got very thick until I stuck it in the fridge)

3. Frost cupcakes.

Monday, March 14, 2011

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie
From: Back of box of Pie Crusts (Off brand)

1 pie crust
3/4 cup stick margarine
1/2 cup flour
2 large eggs
1/2 cup brown sugar
1/2 cup sugar
1 cup chocolate chips

Preheat oven to 325 degrees. Prepare pie crust according to directions on package Melt and cool the margarine. Beat the 2 eggs until foamy. Blend together all ingredients. Pour mixture into pie crust. Bake at 325 for 1 hour.

This is VERY good. Tasted different right out of oven and then cool. Good with ice cream!