I love these tangy mashed potatoes. The flavor is bold enough to stand up to all the other great Holiday flavors. Give them a try this year and see if they don’t quickly become a Thanksgiving favorite.
To make it festive, cut up some chives, green onion, dill or parsley and sprinkle it over the top of your mashed potatoes.
- 8 baking potatoes, peeled and quartered
- 1 (8 ounce) package cream cheese
- 1 (1 ounce) package ranch dressing mix
- 1 cup sour cream
- ½ cup butter
- Start by peeling the potatoes and cutting them into chunks.
- Bring some water to a boil in a large pot. Add a generous pinch of salt and the potatoes. Cook them until they are tender. Depending on the size of your potato chunks this should take about 20 to 30 minutes.
- Drain the potatoes and return them to the pot. Mash them with a potato masher or for smoother mashed potatoes use a hand mixer.
- Using the hand mixer, cream the cream cheese and ranch dressing mix together. Stir this mixture as well as the butter and sour cream into your mashed potatoes and serve.
Don’t run around like a chicken (or should that be turkey?) with its head cut off on Thanksgiving morning. The Hillbilly Housewife’s Thanksgiving Planner will help you plan ahead and stay on top of things so you can actually enjoy Thanksgiving with your family & friends.
If you take a quick minute to read the first chapter you’ll realize how easy your Thanksgiving celebration will be. There are plenty of tips and ideas to make sure this year’s feast doesn’t stretch your budget to the breaking point, too.
There are also 2 bonuses tucked inside: A printable planner & checklist and all of the recipes in a printable pdf file.
Tracy Roberts over at Moms In A Blog is putting together a sweet little Kindle ebook called Cooking from the Pantry: The Busy Mom’s Guide to Creating Fabulous No-Fuss Meals in 30 Minutes or Less and I get to show you a sneak peek.
Here’s a quote from the ebook:
Organization Isn’t The Problem
I am a:
- Online Business Owner
- Keeper of My Home
- Homeschool Teacher
Those things keep me pretty busy. There are things I choose not to focus on because other things are more important. For instance, I’d rather sit on the floor playing with my kids than sweep or mop it.
I am not an overly organized person. That doesn’t mean I don’t have structure to my day, it simply means that I don’t take the time to do extensive meal planning, cut coupons or spend a ton of time at the grocery store.
I do, however, cook pretty good meals that my family likes to eat in less time than it takes to watch an episode of your favorite TV show.
I suppose you could call it a system of sorts that I fell into based on the foods I was cooking that actually got consumed. You know the drill. Figure out what’s working (or what they’ll eat) and do more of that.
After a bit, I realized the same items kept cropping up on my list so I was able to just stock up on items as needed and when they went on sale I bought extra because I knew I’d be using them.
Can you relate? I know I can. In fact, I couldn’t wait to get a few of her yummy sounding recipes so she agreed to share one of her family’s favorites.
Simple Chicken & Dumplings
- 1 bag Individually Quick Frozen (IQF) Chicken Tenders (or whatever chicken you’d like to use)
- 1-2 medium Onions, Chopped (We like onions)
- 1 can Evaporated Milk
- Chicken Bullion
- Carrots (optional-I add them because the kids will eat them.)
Add a stick of butter to a large pot, melt.
Add bag of chicken and chopped onions. Cook until chicken is browned and most of the butter is gone.
Break up chicken into pieces/shreds. I just use the wooden spoon I’m cooking with. Now, add enough water to cover the chicken. Add bullion, to taste. I use a powder since it disolves better. Add the can of evaporated milk. Adjust water levels & bullion, if needed to create the amount of servings you need.
Mix Bisquick with water and follow the instructions on the box for dumplings, if you prefer to roll them out. More often than not I just do drop dumplings (like drop biscuits). I mix the Bisquick & water together and then drop into the pot of boiling soup.
Add carrots, if you’d like and then cook until thickened.
Once thickened to your liking, dinner is ready to be served.
Perhaps I can get her to share a couple more of her recipes to tide you over until the ebook is ready. In the meantime, please enjoy and let me know what you think.
By the way, you can use the recipe for my Homemade Biscuit Mix instead of Bisquick.
Got this recipe from my mom. My husband really loves it for a quick supper. It can easily be adjusted to serve more.
For 2 servings:
Dice up a little onion and put in frying pan.
Wash and thinly slice 2 medium potatoes and add to onion.
Thinly slice 2 hot dogs and add to pan.
Add a little salt, and pepper and cook until potatoes are done.
It’s good plain, or with ketchup if you want.
8 russet potatoes
1 large onion
1 lb. bacon
2 c sour cream or plain yogurt
Shred potatoes & onion. Add enough flour to thicken, season with salt and pepper.
Chop bacon, drain and stir into potatoes.
Bake at 350 in greased 9X13 pan.
Cut into squares and serve with sour cream on top.
First of all – I love your inspiring newsletter, and I also wanted to say how much I appreciates your Crockpot Cooking Made Simple. The book has helped me a lot.
And … I wanted to share a recipe. This is a wonderful way to prepare potatoes. It was “invented” at the famous restaurant Hasselbacken in Stockholm, Sweden, and it’s very popular. Hope you like it! (I omit the cheese from the recipe – I like that better.)
12 medium-sized potatoes
3 tbsp butter or margarine
3 tbsp grated cheese
1-2 tbsp dry bread crumbs
Preheat the oven to 225 degrees C (425 degrees F).
Place the peeled potatoes in a wooden spoon and make vertical slices, 2-3 mm apart, about 3/4 of the way through the potatoes. The wooden spoon will protect the final 1/4 of the potatoes.
With the cut-side up, place the potatoes in a buttered baking dish.
Melt half of the butter and pour it over the potatoes, then sprinkle with salt.
Bake for 30 minutes, now and then basting the potatoes with molten butter.
After 30 minutes, sprinkle over bread crumbs and, if desired, grated cheese.
Continue to bake for another 15 minutes.
(I usually make more potatoes than this – cuz I love it. Doesn’t affect cooking time, but you might need more butter.)
Hope you like it!
- 2 potatoes for each person to feed
- 1 med chopped onion
- 1 can evaporated milk
- salt and pepper to taste
- 1/2 stick butter
Peel and quarter potatoes, Peel and quarter onion. Put in pan large enough to barely cover with water. Cook until the potatoes are done. DO NOT DRAIN! Mash a couple of times to break potatoes into smaller pieces and thicken the water slightly. Add milk and butter. Season to taste. We like lots of pepper.
I buy my evaporated milk at Sav-a-Lot for 69 cents per can.
Additional notes by recipe submitter:
- Try the recipe just as it is the first time. I really enjoy the simple taste of potatoes, milk, onions and butter. It is a simple flavor that is really delicious.
- This recipe probably goes back at least a couple hundred years in my family.
- Originally, the recipe called for slightly draining the potatoes before mashing and using regular milk. I changed it to evaporated milk so that I could always have the ingredients on hand in case of emergencies. This recipe is easy to make during natural disasters (like tornados) when the power is out and you are cooking on a grill, etc. I've done it.
- You can dress this recipe up with any number of winter vegetables, sour cream, bacon bits, ham, cheese–the sky is the limit. I've done all of these variations. However, my favorite is still the original recipe as it comes, with lots of pepper and soda crackers. I think it's the comfort food of my childhood.
- This recipe can be made and ready to eat within 30 minutes.
- Grilled cheese sandwiches go great with it.
(editor's note: name changed for better search-ability)
- 4 large Russett potatoes
- peanut or vegetable oil
- ice cold water
- seasoning salt or regular salt to taste
- paper towels
Peel the potatoes and cut into whatever thickness your family likes best. If you like “shoestring fries” you should cut
the potatoes very thin. If you like “steak fries” then cut them thicker.
Get a large mixing bowl and fill it with cold water and a few ice cubes. Place the peeled, cut potatoes into the ice cold water for a few minutes.
After soaking the potatoes you should drain them on paper towels and blot them dry.
Place oil into your deep fryer or a large stock pot and heat it up. Place one potato strip in to see if the oil is hot enough. Oil must be very hot to avoid getting greasy tasting fries.
Fry the potatoes until they have reached the desired doneness. Place paper towels on a large plate and scoop out the fries and place them on the towels to soak up any leftover oil. Salt and enjoy.
**The reason for soaking the fries is to remove the starch. It will keep the potatoes from sticking together while they are cooking.**
- 4-6 medium potatoes.. peeled and cut small but not diced.
- 1 can cream of mushroom soup
- 1/2 cup milk or water ( I use powdered milk a lot of time to cook with)
- 1 cup shredded cheese .. ( cheddar Colby jack, etc.. )
place cut potatoes in deep casserole dish.. mix remaining ingredients together and pour over top of potatoes.. stir a time or two to coat.. bake in 350 degree over 45 minutes to an hour .. or until potatoes are fork tender and done.. serve with bread and butter
( these measurements are based on my family.. feel free to tweak )
(editor’s note: I changed the title of this recipe which was originally “Cheaters Scalloped Taters And Ham” as there is no ham in the recipe and may be disappointing to someone trying to find a ham recipe. The recipe is left fully intact as submitted.)
This recipe sounds very weird and I am still trying to convince some of the more stubborn members of my family to try it but it is tasty, filling, nutritionally balanced, and best of all uses up little bits of leftovers!
- I start by boiling one or two potatoes with their skins on or if I have some boiled potatoes leftover from something else I use those.
- When the potatoes are done I add a can of my homemade baked beans. If you don’t can your own than a can of store bought works. Try to keep a 1 to 1 ratio of beans to taters. Drain the taters and pour the beans right in the pan with them and heat threw.
- While they are heating I usually boil an egg or 2 per person.
- When everything is done divide between bowls and peel the eggs. I eat my eggs squished up in the beans, some eat their eggs separate. It depends on preference.
I guarantee after you try this though you will be hooked!
This is a VERY SIMPLE recipe for a crustless potato pizza served here as one of our regional southern Italy (Apuglia)dishes. Served warm or cool. Add extras as you wish, ie: drained mushrooms and the flavors change.
5-6 medium potatoes (mashed)
1-2 handful grated Parmesan cheese
4-5 thin-sliced ham (shredded)
salt, pepper, garlic powder to taste
2 teas. dried parsley (or small bunch fresh-finely chopped)
breadcrumbs for topping
I microwave potatoes with skin on, when cooked thru peel under running cold water. Mash, cool down and add the rest of your ingredients,(except breadcrumbs) mix well, should feel like a smooth dough, if sticky add more grated cheese.
Spread about 1 inch thick in an lightly oiled baking dish, make sure sides are coated as well to prevent sticking. Sprinkle breadcrumbs on top, Pop in the oven at 375° about 1hr until breadcrumbs are lightly toasted. let cool and serve. Can be eaten cold as well.
There are many, many ways to make homemade potato salad. This recipe is what my family likes the most.
Southern Style Homemade Potato Salad:
- 6 large baking potatoes
- 3 hard boiled eggs
- 1 medium Vidalia onion (these onions are sweeter than others)
- celery salt to your taste
- dill pickles to your taste
- Duke’s mayonnaise
Peel potatoes and cut into cubes. Boil until they are fork tender. Boil eggs. Drain potatoes and peel eggs. Let them cool. Mix in the other ingredients. I usually start with a few big spoons full of mayonnaise and then add more as needed. You can also use a little pickle juice to thin out the dressing.
Of course you can chance any of the seasonings and how much you use depending on your family’s taste.
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this is a huge hit at any party. I have made it numerous times and i still get requests for it.
6-7 russett potatoes, peeled diced and cooked til not quite mushy.
6 boiled eggs, peeled and diced
1 small can olives, finely chopped
2-3 pickles finely chopped
1 package bacon, cooked and chopped… for this it is much easier to cut it before cooking.
1 cup mayonaisse
2-3 tblsp. mustard
1 tsp. paprika
salt, pepper to taste.
While getting everything perpared throw items in a large bowl.
Mix in the mayo and mustard and stir well til it looks yummy.
put in fridge to cool off.
Valentines Day is this weekend and going out to dinner can be a real hassle when you have celiac disease. That’s why this week I have a very nice gluten free dinner for you that is delicious, elegant, thrifty, and won’t keep you in the kitchen all evening instead of with your valentine.
Let me know how you like it, and I hope you enjoy it.
Lemon Crusted Pork with Chive Potatoes
For the pork chops:
- 1 Tablespoon white wine
- 1 Tablespoon French’s Worcestershire Sauce (it’s gluten free)
- 1 teaspoon Lemon Juice
- 1 teaspoon Heinz Dijon Mustard (also gluten free)
- 4 boneless pork chops 3/4 to 1 inch thick*
- 1 teaspoon Mrs Dash Lemon-Pepper Seasoning
- 2 Tablespoons Butter or gluten free margarine
- Fresh Chives
Stir together the wine, Worcestershire sauce, lemon juice and dijon mustard. Set aside. Trim any fat from the pork chops. Sprinkle lemon pepper seasoning on both sides of all 4 pork chops. Melt butter or margarine in a 12 inch skillet over medium heat. Cook pork chops in hot margarine for 3 to 5 minutes per side, turning once, until slightly pink in the center and juices run clear.
Remove pork from skillet but keep it warm. Remove skillet from heat.
Add wine sauce to skillet and stir until well blended. Pour over meat and sprinkle with snipped chives.
*Money saving tip: You can use a nice pork loin roast and slice it into chops. That is what I do for this recipe.
For the Chive Potatoes:
- 8 to 10 new potatoes or about 2 pounds of all purpose cut into small chunks
- 2 Tablespoons Water
- 4 Tablespoons Butter or Margarine, melted
- 1/4 Cup Fresh Chives, snipped
Place potatoes and water in a microwave safe bowl, covered. Cook on 100% power (high) about 8 to 10 minutes or until tender. Drain, drizzle melted butter over potatoes and gently stir in the snipped chives.
Serve with a nice tossed salad and a green vegetable.
Mary Blackburn has been gluten free since 1988 and is the owner of http://www.easyglutenfreeliving.com. She invites you to visit her site for more gluten free living tips and recipes. While you’re there, take a moment to sign up for The Gluten Free Gazette, her bi-weekly newsletter filled with articles and answers to your questions about gluten, gluten free living and celiac disease.
- 3 cups heavy cream
- 6 tablespoons all-purpose flour
- 3 cups Havarti or cheddar cheese, shredded
- 2 tablespoons chicken flavored bouillon
- 3-1/2 pounds potatoes, peeled and sliced thinly
Preheat oven to 400 degrees. Grease a 13 x 9 inch dish and set aside.
Place 1/3 of the potatoes in the dish. Sprinkle with black pepper and 1 teaspoon chicken bouillon. Next add 1/3 of the cheese and 2 tablespoons flour. Continue in this manner, adding 2 more layers.
Combine heavy create and remaining 1 tablespoon chicken bouillon in a bowl. Pour mixture over the potatoes and place in oven.
Bake for 1 hour or until the potatoes are tender or top is golden brown in color.
- 5 or 6 medium potatoes, peeled, and chopped into small cubes
- tap water for boiling plus 1 teaspoon salt
- 2 stalks celery, chopped or 1/2 a green pepper, finely chopped
- 1/2 a small onion, minced
- 1/3 to 1/2 cup of sweet pickles, chopped
- 1/2 cup mayonnaise
First peel and cube your potatoes. While you are doing that, put a pot of salted tap water on to boil. When it boils, add the cubed potatoes. Boil the potatoes for no more that 15 minutes. Set the timer, fix it strongly in your mind. Over cooking is the destroyer of this dish. While the potatoes boil, chop your celery (or green pepper), onion and sweet pickles. You can use sour pickles if you prefer, it’s really a matter of taste. In a large bowl combine the chopped celery, onion, pickles and mayonnaise. Set the bowl aside.
When the timer dings, drain the potatoes immediately. Run cold tap water over the potatoes until they are cool to the touch. Drain for a few minutes to dry them out well. Dump the potatoes into the bowl with the mayonnaise and chopped vegetables. Stir gently to cover everything evenly with the mayonnaise. Transfer the potato salad to a resealable container, or cover it with plastic wrap. Chill for at least an hour, or until serving time. Makes 6 servings.