Quick Potato Soup
2 1/2 cups water
1 froz bag (28oz) O'Brien Potatoes
8 pieces crispy bacon
2 1/2 cups milk
Boil waterAdd froz. potatoesSimmer 15 minutesReduce heat & add milk and seasonings*Don't ever let your soup boil after you add milk to itIf you have a chunk of Velveeta you should add that too.Make Your Own Dry Potato Soup Mix
2 Cups Instant Potato Flakes
2 Cups Dry Powdered Milk
1 TBSP Chicken Bouillon
2 TBSP Dried Onion
1 small package Bacon Bits
Mix up and store in a plastic thing like Tupperware
Then, to make one bowl, you just mix 1/2 cup soup mix with 1 Cup boiling water.
*This recipe makes 7 bowls
At the risk of repeating myself, because this needs to be repeated, and you can't make the next recipe or many others without it. I implore (haha always wanted to use that word) you to get some! If they don't have it in your store, go to Amazon and buy a case of 12 boxes for $17. It will last you a year, and is a small price to pay for something that will change your life and make everything you fix taste like you are a gourmet chef. It is one of my greatest discoveries, and has even been the reason for many of my recipes winning prizes!
You add it to tuna as a seasoning, spaghetti sauce, pot roast, add it to softened butter and parm for the best garlic bread paste you will ever taste in your life. Then use that paste to broil a turkey sandwich on Texas Toast the next day. It's a must for all your soups and stews. Whisk it into melted butter and drizzle over your popcorn, put it in the crockpot with some frozen corn and Philly cream cheese, cut little pockets into your steaks and roasts before you cook them and fill the pockets with this. Put 1 pkt into a plastic bag with corn flake crumbs to make your own way better version of shake and bake for your chicken. You have to use it on your Thanksgiving turkey too. You will lay awake at night wondering..."How did I ever get along without this seasoning?" I know I do. Okay Potato Recipe #3:
Hot Garlic Bacon Potato Salad (Prize winner #1)
Boil 5-6 med. red or yellow potatoes
(late Saturday night LOL) But really, for this recipe you should boil the potatoes ahead of time and cool them in the fridge because then when you chop them they don't smoosh all up, you can make nice little pieces.
8 crispy bacon
1 small chopped sauteed red onion (do this while the potatoes are boiling)
2 tsp brown roasted garlic in a jar (from the produce section)
Natures Seasons this is the perfect seasoning. It's your salt, pepper, garlic and celery salt all rolled into one. Another "must have." (sick)
Boil potatoes 25 minutes
Throw in 2 eggs to boil with the potatoes
Sprinkle bacon over the potatoes
In a large bowl, whisk together 1/2 of 1 pkt. of Lipton garlic herb seasoning
with 3-4 TBSP Miracle Whip (not too much, just to moisten it up)
add 2 TBSP heavy cream or half & half
Serve warm
*Fun Fact*
I HATE PICKLES. Their juice, the smell, the color, their appearance and texture sends me reeling. I'm even more repulsed by mustard, so I strictly forbid all of you from adding these 2 ingredients to any of my recipes. Okay thanks
Now, FOR THE FIRST TIME EVER, I will now offer you, my (2) loyal followers, my prize winning
Baked Potato Salad Supreme
Preheat oven to 425'
Cool them in the fridge the chop them up
Now, make the sauce:
3/4 cup sour cream
1/2 Cup Miracle Whip or mayonnaise
1 4oz Philly cream cheese, room temp.
2 TBSP dried onion flakes
2 TBSP Lipton herb garlic
8 slices crispy crumbled maple flavored bacon
(or your own sugar plum bacon,
and if you haven't checked that out yet, go now and make some!) The sugar plum bacon might sound gross but I make it on Christmas morning and 4 packages of bacon isn't even enough, it's the kind of thing you think you won't like, but you can't stop yourself when you're eating it, trust me. (and I know you do) Because I would never suggest that you make anything with gross ingredients in it.
Oh the recipe was over with. You can chill it or eat it hot
Okay, now for 2 alternative side dishes, especially for Thanksgiving
You know how you never have room on Thanksgiving for both stuffing and potatoes, but you feel obligated to yourself to have both? Okay, this solves that.
Corn Bread Stuffing Potatoes
1 bag frozen hashbrowns (the country kind are good)
2 cups sour cream
1/2 cup melted butter
1/4 cup dried onion
1 can cream of celery soup
1 box Peppridge Farm corbnbread stuffing & seasoning mix
1 cup grated swiss cheese
In a large bowl, mix everything except the stuffing
The melted butter and stuffing mix is to sprinkle on top
Spread the other stuff in a greased 9x13 glass casserole
Bake 350' 40 minutes
Garlic Chive Potato Casserole Prize winner #2
First, cook 2 pkgs of your fave kind of instant potatoes
When they are mashed potatoes, mix them in a large bowl with
one container of Philly whipped cream cheese with chives
1 clove chopped garlic (or the jar kind)
1 1/2 cups chive chip dip
Then get out your hammer or just put on your plastic gloves and smash up some
flavored chips like 2-3 cups
Melt 2 TBSP butter
The butter and chips are for the top
Bake in 9x13 glass casserole for 1 hr. at 350'
I'm starving now, I haven't made these for 5 years because it's so hot
in Arizona you don't think to cook, it isn't like where I used to have seasons
that reminded you of cooking certain things.
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