Crockpot Ranch Potato Salad

Last week our church put on a Christmas tea for the ladies.  Our dinner consisted of appetizers and I brought a new recipe: Crockpot Ranch Potato Salad. 

Yum-o. 

And, easy too!

Crockpot Ranch Potato Salad – Inspired by Mostly Homemade Mom

Ingredients

• 8-10 medium red or yellow potatoes
• 1 (8oz) container of Neufchatel cream cheese
• 1 C milk
• 1 T white whole wheat flour
• 1/4 C powdered buttermilk
• 2 tsp. parsley
• salt and pepper
• 1 T minced onion
• 4 oz. colby jack cheese
• 1/8 C cooked and crumbled bacon
• Chives

Directions

Wash potatoes and chop them into 1-inch cubes.  I chose to leave the peels on, but you could alternatively peel them if you prefer. 

Place the potatoes in a lightly greased crockpot (preferably a 2 or 4 qt size). Season well with salt and pepper.  

Whip the softened cream cheese until light a fluffy.  Add 1/4 C powdered buttermilk, 2 tsp. parsley, 1 T minced onion whisk until combined. 

Whisk 1 T white whole wheat flour into 1 C milk.  Slowly add the milk mixture to the softened cream cheese until the ingredients are well blended. 

Pour the cream cheese mixture over the potatoes and stir.  Cover and cook on low for 6-8 hours, or until potatoes are tender.  If possible, stir 2-3 times during the cooking time. 

30 minutes before serving, top with chives, shredded colby jack cheese and crumbled bacon, if desired. 

Serve warm.

Enjoy!

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Simple Fall Veggie Bake

This bake is easy and cheap, and makes a great side dish during the fall.  Pair it with grilled chicken, oven-baked pork chops or fish and you have a great meal. 

Simple Fall Veggie Bake – Adapted from Budget Bytes

Ingredients

• 1 zucchini
• 1 summer squash
• 3-4 medium potatoes
• 1-2 tomatoes, optional
• Salt & Pepper
• Minced garlic & onion
• Italian cheese

Directions

Using a mandolin slicer, slice the zucchini, summer squash, potatoes and tomatoes.  Stack the veggies together in an 8x8 glass baking dish that has been well greased. 

Season with salt and pepper, minced garlic and onion. 

Bake, covered, at 400 degrees for 30 minutes. 

Remove and top with cheeses. 

Return to the oven and bake for 10-12 minutes uncovered.   Serve warm. 

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Crockpot Breakfast Egg Casserole

While on vacation, I decided to try a new breakfast recipe. 

Feeding 10 adults, all very hungry in the morning, and trying a new recipe?! 

I know. 

I’m a bit crazy. 

But, I knew the basis of the recipe came from a trusted source: Tiffany of Eat at Home.  I found her slow-cooker breakfast casserole recipe and thought I could easily modify it for our dietary needs. 

So, the night before I prepped the breakfast and the first family up with a baby popped the crockpot in and turned it on to high for 4 hours. 

When the rest of us woke up, breakfast was ready. 

And, it was delicious. 

Crockpot Breakfast Egg Casserole – Adapted from Eat At Home
Serves about 10-12. 

Ingredients

• 50-60-oz of shredded potatoes/hashbrowns
• 12 eggs
• 1 C milk
• 16 oz. frozen broccoli
• 2-3 medium bell peppers
• 1 medium sweet onion
• 4 oz. shredded Colby Jack cheese
• Salt & pepper, to taste

Directions

Begin by slicing the bell peppers into thin strips.  Slice the onion into rings and then in half.  Saute the peppers and onions in a bit of olive oil until crisp tender.  Better yet, plan to use leftovers (that’s what we did on our vacation; I tossed in the leftover fajita fixings).  You can easily use peppers, onions, mushrooms, zucchini, asparagus, tomatoes, etc! 

Lightly grease a 6 quart crockpot with olive oil spray.  Place 1 package (about 30 oz) of shredded potatoes in the bottom of the crockpot.  We used a brand of frozen shredded potatoes that contained only potatoes!!  You could also make up your own hashbrowns for this dish.    

Layer half of the broccoli and veggies over the top. 

Top with half of the remaining potatoes.  Then, layer the remaining veggies over the top.  Top off the crockpot with the remaining potatoes. 

Cover and refrigerate overnight. 

Remove from the fridge and place inside the crockpot. Meanwhile, beat 12 eggs together and season with salt & pepper.  Add in 1 C milk and stir well. 

Pour the egg mixture over the potatoes. 

Top with shredded cheese. 

Cover and cook on high for 4 hours. 

Serve warm. 

**Note: you can prepare the whole thing the night before, and cook on low all night long for 8 hours. 

Enjoy!

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Mom’s Old Fashioned Potato Salad

Every summer I look forward to my mom’s potato salad. 

She got the recipe from the best man in my parents’ wedding (well, his wife, actually).  It’s been a family favorite as long as I can remember. 

Mom’s Old Fashioned Potato Salad – From the Braunwarths

Ingredients

• 1 1/2 T sugar
• 1 1/2 T vinegar
• 1 T mustard
• 1 tsp. salt & pepper (more or less, to taste)
• 3 T mayo (we use olive oil mayo)
• 3 T whipping cream
• 1/2 C chopped onion
• 1/2 C chopped celery
• 1/2 C chopped red or green bell pepper
• 2-3 hard boiled eggs, chopped
• 4 C diced potatoes
• 3-4 sprigs of chives, chopped

Directions

Begin by peeling and dicing potatoes, until you have about 4 C.  Cubed potatoes or sliced potatoes (about 1/4-1/2 inch thick) cut into quarters work well.  We’ve been using the Yukon Yellow Gold potatoes recently and they have been very tasty in this potato salad.  Boil the potatoes in well-salted water until tender.  Drain.  Cool. 

Meanwhile, finely chop the onion, celery and red bell pepper until you have about 1/2 C of each.  If you are like me and need to eat “cooked” veggies, blanch the veggies in boiling water for 2-3 minutes, and then chill in ice water.  Drain and pat dry.  Then, add the veggies to a large refrigerator safe, covered bowl.  If you don’t need to cook the veggies, than just add them immediately to the bowl. 

Combine the 1 1/2 T sugar and vinegar in a smaller bowl.  Stir well.  Add in 1 T mustard, 3 T mayo and 3 T cream. 

Peel and chop the egg.  To make the salad healthier, use three eggs – but only use the egg whites from each egg. 

When potatoes are cooled, add them to the bowl with the veggies.  Stir well. 

Pour the vinegar sauce over the top.  Stir well. 

Stir in the chopped hard boiled eggs and chives. 

Season with salt & pepper. 

Enjoy!

**Note: If you don’t like celery, omit and use all bell peppers.  If you don’t like bell peppers, omit and use all celery! 

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Smoked Sausage Hash Breakfast Wraps

Raise your hand if you’ve been to Alaska!  I had the blessing of traveling there to do some research while I was in graduate school. 

Most of my time was spent in and around Fairbanks, but I did travel to Denali National Park and Nome up near the Bering Sea. 

The state holds a special place in my heart as it was where God made His call clear in my life; without that experience, I would not be where I am. 

Naturally, I have a soft spot in my heart for those with Alaska connections.  Alaska from Scratch is one of those blogs I love – not only for the food, but the photos of life in Alaska too. 

This recipe comes from Maya, and made a delicious breakfast wrapped in a tortilla. 

Smoked Sausage Hash Breakfast Wraps – Adapted from Alaska From Scratch

Ingredients

• 1/2 of a smoked sausage link, sliced and quartered
• 1 medium sweet potato
• 2-3 medium yellow or russet potatoes
• 2 medium bell peppers, colors of your choosing, diced
• 1 tsp. minced onion
• pinch of minced garlic
• dash of paprika
• salt & pepper, to taste
• Whole wheat (or white whole wheat) tortillas
• Cheddar cheese, optional

Directions

Begin by scrubbing your potatoes and patting them dry.  You may wish to peel your sweet potato, if desired.  Prick the potatoes with a fork 5-6 times, and place them on a plate and microwave them for 2 minutes or so.  You want the potatoes to be semi-cooked, but not soft.  Set aside to cool. 

Meanwhile, sauté the bell peppers in a splash of olive oil. 

When crisp-tender, add in the minced onion and garlic, along with the quartered smoked turkey sausage. 

Heat until sausage is warmed.  Then, push the veggies and meat to half the side of the pan. 

When potatoes are cool, dice the potatoes.  Spray the empty half of pan with olive oil.  Add in the potatoes and cook over medium heat 3-4 minutes, then flip. 

When cooked on both sides and potatoes are soft, stir in with the rest of the veggies and sausage.  Season with paprika and salt and pepper, to taste. 

Garnish with parsley.  Serve with veggies. 

Alternatively, wrap 2/3 C hash inside a tortilla.  Top with cheese and wrap up! 

Enjoy!

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Roasted Parmesan Potatoes

For the big game tonight (the NCAA tournament), why not make some roasted Parmesan potatoes for dunking? 

These are quite tasty and were a hit at our house. 

Roasted Parmesan Potatoes – Recipe from Reene

Ingredients

• 6 medium potatoes, russet recommended
• Olive Oil Spray (we used our Misto)
• Salt & Pepper
• 4 T Parmesan cheese
• 1 tsp. minced garlic

Directions

Wash, peel and slice potatoes into 1/2 – 1 inch cubes. 

Arrange potatoes onto a piece of tinfoil that has been lightly sprayed with olive oil.

Season potatoes liberally with salt and pepper.  Then, spray with olive oil.  Toss in the 1 tsp. minced garlic.   

Roast potatoes at 425 for 25 minutes; flip potatoes over once during the cooking time.

Then, remove the tray from the oven and sprinkle with 4 T Parmesan cheese.  We used shredded cheese, but the original recipe calls for grated.  If you like rosemary, sprinkle a little on at this point too.  If not, just omit. 

Return to the oven for 10 more minutes until cheese is melted, and potatoes are crisp-tender.

Enjoy! 

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Loaded Baked Potato Dip w/ Potato Dippers!

March in my life used to be synonymous with the start of the synchronized swimming season and I honestly never cared about basketball. 

Then, I met and married Frog Prince. 

As our pastor stated this weekend – marriage is 10% compatibility, 90% work.  Part of that 90% work for me was learning to enjoy basketball. 

I believe that was largely helped by living in Green & White territory for 5 years while a grad student at Michigan State University. 

Now, March rolls around and I know what’s coming.  We’re rooting for the Spartans and the Syracuse Orange from here until the end. 

Necessity during March Madness? Good food, of course!  Last year it was Pizza Dip. 

This year, loaded baked potato dip with potato dippers!  Perfect addition to any game. 

Loaded Baked Potato Dip with Potato Dippers – Adapted from BHG

Ingredients

• 6 oz. Neufchatel cream cheese
• 1 heaping cup diced broccoli florets
• 2 T cooked, crumbled bacon
• 1/2 C finely chopped spinach
• 1 T minced onion
• 1/2 C extra sharp cheddar cheese
• 2 T salsa, if desired
• 6-8 Russet potatoes, washed & unpeeled
• Salt & Pepper, to taste
• Olive oil spray

Directions

Cube up the cream cheese and place that into a small crockpot. 

Add in 1 C (heaping) diced, steamed broccoli florets. 

Sprinkle in 1 T minced onion, 1/2 C finely chopped spinach (we used frozen), 2 T crumbled cooked bacon and stir well. 

If desired add in 2 T salsa. 

Turn on the crockpot to low/medium and heat for 1 hour until cream cheese is melted, stirring occasionally. 

Stir in cheddar cheese.  Then, reduce the heat to low or “keep warm”; your cheese dip is ready. 

About 40 minutes before you are ready to enjoy your appetizers, use a mandolin slicer (watch those fingers!) and thinly slice the potatoes lengthwise into thin slices. 

Place the potatoes onto a cookie sheet covered in tinfoil (trust me, they will come off much better on the tinfoil than just the cookie sheet).  Spray the tinfoil with olive oil and then layer the potatoes over the top, watching to make sure there are not overlapping potatoes. 

Spray with olive oil and season with salt and pepper. 

Bake at 450 degrees for 25-35 minutes until potatoes are lightly browned and crunchy. 

Use the potatoes as a dipper for the loaded baked potato dip! 

Go Green! 

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