Wednesday, February 23, 2011

Loaded Mashed Potatoes

1 small box instant mashed potatoes, prepared
4 oz cream cheese, softened

1/2 cup sour cream

1/4 cup green onions, chopped

1/2 tsp pepper

1/4 tsp kosher salt

1 cups sharp cheddar cheese, grated and divided

reheat oven 350. Mix all ingredients together in a baking dish reserving the green onions and 1/2 cup of the cheese. Bake 15-20 minutes, stir, return to oven and continue to bake an additional 20 minutes. Stir in green onions and top with cheese. Bake for 5-10 minutes, or until cheese on top is completely melted.

**Instant potatoes can be substituted for 1 (22oz) package of frozen mashed potatoes OR you could make your own potatoes by preparing a family size serving of Idaho potatoes.

Recipe from: Amanda Harris

Sunday, February 20, 2011

Coconut Cream Pie


3/4 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups milk
3 egg yolks
2 Tbsp butter
1 tsp vanilla
1 cup flaked coconut
1 baked pie crust
1 cup whipping cream
1/4 cup sifted powder sugar
Garnish: toasted flaked coconut


* Start with a pie crust, and bake it in the oven. I used two: one for the base, and part of a second one for the pretty crust.
* Combine sugar, cornstarch, and salt in a heavy saucepan; gradually stir in milk.
* Cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 minute. Beat egg yolks; gradually stir about one-fourth of egg mixture to your hot mixture; add remaining eggs to hot mixture, stirring constantly. Cook, stirring constantly, 1 minute or until temperature reaches 160, or a nice thick consistency.
* Remove from heat; stir in butter, vanilla, and 1 cup flaked coconut. Pour into pastry shell.
* Cool completely. Cover and chill 1-2 hours.
* Toast the bigger coconut flakes, if you like. Beat whipping cream at high speed with an electric mixture until foamy, gradually add powdered sugar, 1 tablespoon at a time, beating until soft peaks form. Spread into cooled pie crust. Top with the toasted coconut.

Total Time: 40 minutes, plus chill time
Serves: 8 slices

**Seriously, this stuff was A.M.A.Z.I.N.G!!! I have never really been a huge fan of coconut creme pie, but this one has WON ME OVER!!! It was a HUGE hit at our house! Enjoy!

Saturday, February 12, 2011

Crockpot Chuck Tender Roast

Chuck Pot Roast

1 packet Hidden Valey Ranch Mix
1 packet McCormick Auxjus Gravy
1 stick of butter
Peperoncini Peppers (aka: banana peppers, but a little spicier)

Place roast in crockpot on LOW. Sprinkle packet of ranch mix over the roast. Add one packet of gravy mix, sprinkling it over the top as well. Place the stick of butter on top of the roast. Add as 5 peppers (or more if you like!) to the top of the roast. Allow roast to cook for 8 hours. DO NOT add water!!

Recipe from my sweet friend Amanda, who got it from here. Enjoy!