This is a slow cooker recipe that I did in the oven. From the 2006 Quick Cooking Annual Cookbook.
1 pkg (2 lbs) frozen cubed hash brown potatoes
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 1/2 cups milk
1 cup shredded cheddar cheese
1/2 cup plus 1 Tbsp. butter, melted, divided
1/4 cup dried minced onion
1/2 tsp. salt
1/8 tsp. pepper
3/4 cup crushed cornflakes
In a large bowl, combine hash browns, soup, milk, cheese, 1/2 cup butter, onion, salt, and pepper. Pour into a greased 5-qt slow cooker. Cover and cook on Low for 4 1/2 to 5 hours or until potatoes are tender. Just before serving, combine the cornflake crumbs and remaining butter in a pie plate. Bake at 350 for 4-6 min or until golden brown. Stir the potatoes; sprinkle with crumb topping. Yield: 12 servings. I baked this (covered) right along with the meat loaf… Bake at 350 for 50 minutes. Spoon glaze over meatloaf (and put cornflake crumbs on potatoes). Bake 10-15 min longer. I also stirred the potatoes before putting the crumbs on.
The potatoes turned out GREAT! We liked them. They were nothing outstanding, but just another good way to fix potatoes.
Serve potatoes with:
Glazed meat loaf
Note: I made the glazed meatloaf again (featured about 5 posts before this), this time with carrots. I would NOT recommend the carrots. They didn’t seem to go with meatloaf in looks or taste. I crossed out that ingredient on the recipe in my cookbook.
I can’t believe that I just got done sitting and watching a Strawberry Shortcake cooking show ! It’s on a video that Lexi was watching. What’s even scarier is that I’m tempted to try one of the recipes!!! There was ice cream pie, fudge, cookie pops, and ice cream cone cupcakes. So, if I do try the fudge featured by Angel Cake, I’ll quietly do it in the privacy of my own kitchen and not tell you all.
Got a dessert idea here. Something easy to keep on hand. And VERY easy to make! It’s a trifle using an angel food cake, pie filling, and Cool Whip, plus cream cheese and powdered sugar if desired. I do it with or without the crm cheese & p.sugar.
1 angel food cake mix
4 oz cream cheese, softened
1/4 cup powdered sugar
8 oz Cool Whip
1 can fruit pie filling, any flavor
Bake angel food cake mix according to the directions. Let it cool at least one hour. Rip about 3/4 of it in pieces and put some in the bottom of a trifle bowl or regular dessert bowl.
Beat cream cheese with powdered sugar. Fold in Cool Whip. Spread some of the mixture on top of cake pieces (or just use Cool Whip).
Spread any flavor fruit pie filling on top of Cool Whip mixture.
Repeat layers. You can garnish the top with extra Cool Whip and/or filling.
Glazed Ham … recipe from the 2006 Taste of Home Annual cookbook
1 fully cooked bone-in half ham (8 – 9 lbs)
3 Tbsp. whole cloves
2 cups packed brown sugar
1/2 cup unsweetened apple juice or fruit juice of your choice
2 tsp. ground mustard
Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making 1/2″ deep diamond shapes; insert a clove in each diamond.
Bake, uncovered, at 325 for 2 hours. For glaze, combine brown sugar, juice, and mustard; spoon some over ham. Bake 30 min longer or until meat thermometer reads 140, basting occasionally with remaining glaze. Let stand for 15 min before slicing. Yield: 16 servings. I didn’t get a picture of the ham before lunch , so here it is after lunch…
This was really good and really easy!!!!
Extra Good Mashed Potatoes … recipe from Fix It And Forget It cookbook
5 lbs potatoes, peeled, cooked, and mashed
8 oz pkg cream cheese, softened
1 1/2 cups sour cream
3 tsp onion salt OR garlic salt (I used onion powder, I’d go a little scant on it next time)
1 1/2 tsp. salt
1/4 – 1/2 tsp. pepper
2 Tbsp. butter, melted
Combine all ingredients. Pour into slow cooker. Cover. Cook on Low 5-6 hours. The potatoes may be prepared 3-4 days in advance of serving and kept in the refrigerator until ready to use.
These were also very easy and would be well worth your time! Yum! With all the stuff in it, it doesn’t need gravy.
This is dessert that we had for supper last night with the Martins. It’s sorta made up, although there is a tweaked recipe involved. Kinda weird with all the recipes around here, to make something up.
We’ll call it…
Cream Cheese Angel Food Cake Roll … well, that sounds sorta long… maybe Cream Cheese Cake Roll would be better.
Angel food cake mix
Mix according to directions. Pour HALF of it in jelly roll pan. Add 1/8 cup cocoa to the other half. Mix well and pour into the other end of the pan. Spread both to meet evenly in the middle … 2 spatulas, one in each hand, would be good here (that’s why there are no pics of this process… my hands were full and the 2 people able to take pictures were taking Sunday aft naps ).
Bake for about 18 minutes. Get it out of the oven and flip it over onto a towel or parchment paper or something.
Let it cool a few minutes, then roll it up and let it cool about an hour (that’s how long I did and it seemed to be about right). Unroll and spread with cream cheese filling (the stuff left over from making the Raspberry Cream Cheese Rolls (Dec 11, 2006 post)… you didn’t forget about them, did you?! Then, spread with Danish dessert …recipe taken from the Derstine cookbook.
1 1/2 Tbsp. cornstarch
1 1/2 cups juice or water
1/4 tsp. salt
1/4 cup jello, any flavor
1/3 cup sugar
Heat to boiling 1 cup liquid. Combine jello, sugar, and cornstarch. Make a paste of it with remaining 1/2 cup liquid. Stir into boiling juice until thick and clear. Cook about 1 minute. I did it to here, then added about a cup of strawberries pureed in a food processor (because some people at supper just like the ‘goo’ and not the ‘chunks’). When it was chilled, it wasn’t as thick as I wanted it (I was afraid it would just run down off the top of the roll), so I put about a 1/2 pack of unflavored gelatin into 1/2 cup boiling water, mixed it in and when it was chilled, it was thicker. Anyway, here’s the rest of the written recipe for Danish dessert if you ever want to make it for something else: Pour over mixture of drained canned fruit and chill well. For delicious strawberry danish dessert, add 2 to 3 cups frozen strawberries.
Roll the cake back up.
Cut it where the 2 colors meet. Put the 2 rolls side by side on a round platter. Pour rest of Danish stuff on top…. why am I telling you all this, you can see it on the pictures!
Now it’s time for the Cool Whip… just do something fancy with it. I opted for the zigzag-it-across-the-top technique, then I still had some left over in my ‘decorator bag’ (which was actually a plastic 1 gallon storage bag with the corner snipped off), so I just made little piles, one on each end. Yeah, whatever, but hey, it worked. The dessert got licked clean and I heard some good compliments on it. I also heard comments about the chocolate one looking like meatloaf with ketchup and sour cream on top! They were making jokes about how it would be a good April Fools thing… serve it with potatoes and watch people’s reaction. So, my advice would be not to mess around with the cake mix and just leave it all white.
I just thought about it that I should’ve done a little Valentine’s meal in advance in case anyone wants ideas. For as long as I can remember, Mom made a heart-shaped meal every Valentine’s Day. Even after we children started getting married, it has stayed a tradition and we still get together for it. It’s often heart-shaped meatloaf, scalloped potatoes with heart-shaped potato slices on top, salad with heart-shaped cheese and meat in it, bread slices cut out in heart shapes, red punch, candy favors and jellos beside each plate, and a chocolate cake with caramel and white mtn icing. But, we’re not stuck on the same menu. One year we made heart-shaped pizzas. Here are a couple pictures of the table from the last couple years. I didn’t have good pictures of the food… I wasn’t into food photography then yet. When we have our meal this year, I’ll be sure to get good pictures and put them on here.
Krista and Lexi with their Valentine chocolates from Grandpa.
And now for a couple recipes… We had carry-in/fellowship meal/potluck at church today. I, wanting to be in the Valentine’s mood, made a couple things that were red and pink. I was on for salad and dessert.
Easy Cottage Cheese Salad …From the Magnolia Cookery cookbook.
This is not kidding when it says ‘easy’! Here are the ingredients:
A can of pineapple, a 3 oz box of jello (any flavor), a carton of Cool Whip, and a carton of cottage cheese.
One thing that makes it easy is that everything is all measured for you because you use it all. Mix cottage cheese with dry jello. Mix well. Let set 5 min. Drain juice from fruit, then add to cottage cheese. Fold in the Cool Whip. Best when refrigerated 1 hour before serving. I really like this stuff!!!! But, no other comments from the other people in this household, please… they don’t feel quite the same about it as I do.
Red Velvet Cake …From an Easy to Bake, Easy to Make recipe card
2 1/4 c. flour
1 1/2 c. sugar
1/2 c. (1 stick) butter, softened
2 Tbsp. unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. salt
2 large eggs
1 c. buttermilk
1 Tbsp. white vinegar
1 Tbsp. red food coloring
1 tsp. vanilla extract
2 cans (16 oz each) prepared cream cheese frosting, at room temperature
Preheat oven to 350. Coat the bottoms of two 9″ round cake pans with cooking spray. Place 1st 6 ingredients into large bowl of electric mixer. Mix on low speed, scraping bowl, until mixture resembles moist crumbs. Add eggs, buttermilk, vinegar, red food coloring, and vanilla and mix on low speed until dry ingredients are moistened. Beat on high speed until light and fluffy, about 3 minutes. (I wish I would’ve taken a picture of the unbaked batter, it looks pretty neat.) Divide batter between prepared pans. Bake until toothpick inserted in centers comes out clean, 25-30 minutes. Remove cakes from oven and cool in pans on wire racks for 10 min. Turn cakes onto racks to cool completely. Stir frosting in cans to fluff the contents. With a spatula, loosen cakes from pans. Invert one layer onto plate.
You can tell part of it is cut away… I do that to make it as level as possible. Plus, it gives some extra cake to make crumbs to go on top. Spread with 2/3 cup frosting. Place second layer on top.
Spread top and sides with remaining frosting.
It is SO good! People rave about it every time! It’s moist and soft. I usually make my own cream cheese frosting, but this time (because I like to try to make things as accurately as possible to feature on here) I bought it, like the recipe says. And, it just isn’t as good as homemade frosting!
I thought about baking it in heart-shaped pans, but didn’t then. If you make it for V-tines Day, you could do that OR bake it regular, then cut out heart-shaped pieces with a cookie cutter, then layer and frost them for individual serving sizes. That would look kind of cute sitting beside each plate.