Cheesy Potato Puffs

 Cheesy Potato Puffs - makes 24

2 cups mashed potatoes

3 eggs

1 cup shredded cheese, divided

1/4 cup green onions or chives

Salt and pepper

Mix together the potatoes, eggs, 3/4 cup cheese, onions, salt and pepper.

Spray a 24 mini muffin pan. 

Using the medium pampered chef scoop, place a rounded scoop of the mixture in each of the wells. Distribute any extra among the wells - they will be pretty full.

Top each with a little of the reserved cheese. 

Bake at 400 for 15-20 minutes, until golden brown and set.

Let sit for 5 minutes before removing from the pan. 

Serve with a dollop of sour cream and bacon bits. 

  

Creamy Chicken Salad

 (double quantities in parentheses)

3 (6) cups chicken, diced or shredded

3/4 (1 1/2) cup mayonnaise

1 1/2 (3) stalks celery diced

2 (4) green onions, chopped

1/4 (1/2) cup red onion diced

2 (4) tsp dijon mustard

1/2 (1) tsp salt

1/4 (1/2) tsp pepper

2 (4) Tbsp sweet pickle juice or pickle relish

Mix all together 

Ham and Cheese wraps

 1 cup mayonnaise

1 1/2 teaspoon sugar (might omit if using Miracle Whip)

1 teaspoon mustard

1/2 teaspoon celery seed

8 (taco size) flour tortillas

1 lb thin sliced ham

1 1/3 cup shredded cheese (could use slices)

lettuce leaves or shredded 

Mix together the mayo, sugar, mustard and celery seed. 

Spread over tortilla, later meat, cheese and lettuce.  Roll up.  Cut in half or slice into pinwheels.

Vegetable Chowder

 

Vegetable Chowder

1 can condensed cream of chicken soup 

32 oz chicken broth

1/2 package of bacon pieces

1/2 tsp salt

1/4 tsp pepper

32 oz frozen hash browns

10 oz frozen corn

12 oz frozen peas and carrots

8 oz cream cheese

2-3 cups chopped cabbage

Mix soup and broth in large pot.  Add 1 can of water. 

Add salt, pepper, hash browns, corn, peas and carrots. Bring to a boil and simmer for about 10 imputes or until vegetables are tender and heated through. 

Cut the cream cheese into cubes and stir into the soup.  Continue stirring until the cheese has melted. 

Add cabbage and cook until tender. 

Hash brown sausage and veg breakfast casserole

 20 ounces frozen hash browns, defrosted

1 pound sausage, cooked, crumbled and drained

1/4 cup finely diced onion

1 bell pepper (I use red) diced

2 cups shredded cheddar (divided)

8 eggs

1 1/3 cup milk

1 teaspoon seasoned salt

1/2 teaspoon pepper

Optional add-ins

1 can mushroom stems and pieces drained or 8 ounces fresh mushrooms sliced and sautéd

1/2 cup sliced black olives

1-2 cups chopped fresh spinach 

Preheat oven to 350. Grease a 9x13 pan with spray. 

Layer hash browns, cooked sausage, onions, pepper and 1 1/2 cup cheese. 

In large bowl, whisk together eggs, milk and seasoning. 

Pour over the hash brown mixture and top with remaining cheese. 

Bake 55-65 minutes or until set. 

Can cover with foil and refrigerate overnight. Remove from fridge 30 minutes before baking and may require additional 10-15 minutes. 

Can swap sausage for bacon or leave out the meat for a vegetable casserole.  

Red Lentil Soup

3 large carrots, shredded

1 medium yellow onion, diced 

3 celery ribs, diced

6 garlic cloves

1/4 cup olive oil

10 cups water

3 tablespoons vegetable base Better Than Bouillon

1 1/2 pound dry split red lentils

1 1/2 Tbsp paprika

1 tsp salt

Fresh ground pepper 

Sour cream for garnish

In a large pot, heat olive oil. Add the carrots, onion and celery and sauté about 5 - 7 minutes until carrots are tender. 

Add garlic and sauté 1 minute. 

Add broth, vegetable base, lentils, paprika, salt and pepper. 

Bring to a low simmer then cover halfway and allow to simmer 7-10 minutes until lentils are just soft. 

Cook longer if you want a softer texture. 

You can use immersion blender if desired to make a smoother soup. 

 Serve topped with a dollop of sour cream. 

Can add chopped spinach or kale at the end. 

Instant pot Beef Enchilada Casserole

 1 lb ground beef, chicken or pork sausage

1 packet or 2 T taco seasoning

1 1/2 cup enchilada sauce ( see homemade recipe )

1 1/2 cup shredded Mexican blend cheese 

9 corn tortillas ( ~ 6 inch)

Cut tortillas in half.  Divide into 3 groups. 

Sauté meat in instant pot until no longer pink.  Add taco seasoning and 1/4 cup water.  

Spray springform pan or round aluminum pan that will fit in instant pot. 

Layer 1 group in bottom of pan. Spread 1/2 meat evenly over the tortillas. 

Top with 1/2 cup enchilada sauce and 1/2 cup cheese. 

Repeat 

Place last tortillas on top and spread last 1/2 cup sauce over top. 

DO NOT add cheese yet. 

Pour 1 cup water in bottom of instant pot. Place rack in. Take a long piece of heavy duty foil and fold to make a long strip about 4 inches wide.  Lay the foil over the rack with the ends up to the top of the instant pot.  

Using the foil strip lower the pan onto the rack. 

Cook on high pressure for 10 minutes, then quick release. 

Sprinkle with remaining 1/2 cup cheese.  Put lid back on and let it set for 3-5 min to melt the cheese. 

Remove from instant pot using the foil.  Let sit for a few minutes to absorb some of the liquid.