1 Bag Frozen Potatoes (Cubes)
1 Can Cream of Celery Soup
1 Container Sour Cream
1/2 Cup Milk
1 Stick Butter
1 Block of Velveeta Cheese
Preheat oven to 350 degrees.
Mix Sour cream, Soup, Milk & Butter together in the largest bowl you can find (this will be extremely messy, so the bigger the better).
Add in Frozen potatoes (after you smash them apart with your can opener so it isn't one frozen block).
Cut entire block of Velveeta (I never said this was a healthy recipe) into small chunks & mix into bowl evenly.
Put entire mixture into glass casserole dish & bake at 350 for 45-50 minutes stirring every 15 minutes (more frequently at the end as sides/top start to turn brown).
Homemade Cinnamon Butter
1 stick unsalted butter (softened/room temp)
1/4 cup powdered sugar
1/4 cup honey
1 tsp. cinnamon
Whip butter in mixer for about 30 seconds.
Add powdered sugar, honey & cinnamon - mix together until fully combined.
Turn up speed & whip for another minute or two until mixture becomes light & fluffy.
Best served on warm rolls!! :)
1 loaf white bread
1 small celery bunch diced
1 large onion diced
2 sticks unsalted butter
1/4 Cup Turkey Stock (since we fry the turkey now, I use it from a can)
Salt & Pepper (I definitely don't measure so.... however much you like???)
Preheat oven to 350
Melt butter in a large pot, stir in chopped onions, salt & pepper and cook until onions are cooked (clear).
Add celery & cook over low heat until tender. Tear loaf of bread into small pieces & add to pot w/ onion mixture & mix evenly.
Turn off heat & let cool, 15-20 minutes.
Crack eggs into mixture, add turkey stock & mix (I use my hands!). Once mixture is wet, scoop out and put into greased cupcake/muffin tin (no paper/liners).
Bake at 350 for about 25-30 minutes, or until brown on top.
Brandon's Bomb Chili (typed up by Brandon, himself)
1 lb. lean pork, ground
6 garlic cloves, finely chopped
1 cup finely chopped onion
3 green peppers
Large Can hunt's tomato sauce
2 cups water
1 can beer (12 oz.)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
3-4 teaspoons Cayenne pepper
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon Louisiana hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water
1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.
2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
3. Add the garlic and onion, cook and stir until tender.
4. Add the other half of the meat and the tomato sauce, jalapenos, green peppers water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, cayenne pepper, and hot sauce. Mix well.
5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.
6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
7. Stir into chili and cook, covered, for an additional 20 minutes.
8. Top with tater coins (not tots) and shredded cheddar cheese
(Note: We added beans the first time, but neither of us really like them so this recipe is to make without beans)
Red Velvet Pancakes
- Whisk flour, baking powder, baking soda, salt, sugar and cocoa powder in a large bowl.
- In another large bowl, beat egg with buttermilk, sour cream, food coloring and vanilla extract until smooth.
- Slowly whisk in the flour mixture, adding melted butter in gradually as well, until all lumps are out.
- Heat a large nonstick pan over medium heat, then drop in batter 1/4 cup at a time to form pancakes.
- Flip when bottoms are set and bubbles are forming on top and cook until firm and fluffy all the way through.
- Serve warm with cream cheese or syrup.
1 diced onion
6-8 Russett potatoes peeled & cut into 1-inch pieces
6 cups chicken stock
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup whole milk
1/2 cup heavy cream
Shredded cheddar cheese
1. Cook bacon in a large pan until crispy, transfer bacon onto paper towel lined plate & transfer 1/4 cup of bacon drippings into a separate large pot.
2. With bacon drippings on medium-low, add the celery and onions to the pan and cook, stirring occasionally, until onions are translucent.
3. Increase heat to medium and then add the potatoes, stirring to combine. Cook the potatoes for 5 minutes, stirring occasionally, then add the chicken stock. (The chicken stock should just cover the potatoes, so depending on your pot, you may have to add more stock.)
4. Bring the soup to a simmer then cover the pot and cook the soup for 10 minutes, or until the potatoes are fork-tender.
5. In a separate saucepan, melt butter over medium heat. When butter is melted, whisk in the flour to make a roux. Stir the roux constantly for 1 to 2 minutes until it's pale golden colored, then whisk in the milk. Bring the mixture to a boil and cook it, stirring constantly, until it's thickened slightly (for just a minute or two, until you get the consistency of gravy).
6. Whisk the milk/roux mixture into the potato mixture and cook the soup for 5 minutes over medium-low heat.
7. Remove the soup from the heat. Transfer 1/3 of the soup to a medium bowl. Using a hand blender, purée the soup that's remaining in the pot until it's smooth. Return the reserved 1/3 of the soup to the pot, stirring to combine.
8. Stir in the heavy cream and season the soup with salt & pepper. When ready to serve, top each bowl of soup with the cooked bacon, shredded cheddar cheese, sour cream and scallions. 17 Comments »