-Heather Jordan
--5 pounds of red potatoes
--1 block of cream cheese, room temperature (8 oz.)
--1 cup sour cream
--1 chicken bouillon cube
--1/2 cup of water, reserved from boiling the potatoes
--1 tsp garlic powder
--1 T dried parsley
The Directions.
Wash and peel the potatoes, leaving the skin on some if desired. Cut in quarters to quicken boiling time. Put the pieces into a large pot and cover completely with water.
Bring the potatoes to a boil on the stove top. Boil rapidly for 10-20 minutes, or until potatoes are fork-tender.
Scoop out 1/2 cup of the water from the pot. Add the bouillon cube to the water. Drain the potatoes, and return to pot.
Open the cream cheese and put into the pot with the hot potatoes. Add sour cream. Pour in the water with the bouillon cube, also. Add the parsley and garlic powder.
Mash with a potato masher.
Friday, December 18, 2009
Holiday Punch
-Heather Jordan
4 cups cranberry juice
4 cups pineapple juice
1/3 cup hot tamales or red hots candy
1 cinnamon stick
that's it!
The Directions.
Combine juices in your crockpot, and add hot tamales or red hots. Cover and cook on high for 2 hours, or on low for 4-5. Stir. The candy will pretty much dissolve, leaving just a hint of cinnamony-flavor. This serves 6.
Ladle into mugs, garnishing with an extra cinnamon stick if desired.
4 cups cranberry juice
4 cups pineapple juice
1/3 cup hot tamales or red hots candy
1 cinnamon stick
that's it!
The Directions.
Combine juices in your crockpot, and add hot tamales or red hots. Cover and cook on high for 2 hours, or on low for 4-5. Stir. The candy will pretty much dissolve, leaving just a hint of cinnamony-flavor. This serves 6.
Ladle into mugs, garnishing with an extra cinnamon stick if desired.
Brown Sugar Chicken
-Heather Jordan
-6 boneless, skinless breast halves
-1 cup brown sugar
-1/4 cup lemon-lime soda
-2/3 cup vinegar
-3 cloves smashed and chopped garlic
-2 T soy sauce
-1 tsp ground black pepper
The Directions.
Use a 5-6 quart crockpot for this recipe.
Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!
Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.
Serve over a bowl of white rice with a ladle full of the broth.
-6 boneless, skinless breast halves
-1 cup brown sugar
-1/4 cup lemon-lime soda
-2/3 cup vinegar
-3 cloves smashed and chopped garlic
-2 T soy sauce
-1 tsp ground black pepper
The Directions.
Use a 5-6 quart crockpot for this recipe.
Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!
Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.
Serve over a bowl of white rice with a ladle full of the broth.
ET Cookies
-Heather Jordan
½ C butter or margarine
½ C shortening
¼ C sugar
¾ C brown sugar
1 tsp vanilla
1 small pkg chocolate fudge pudding mix
2 eggs
1 tsp baking soda
2 ¼ C flour
1/3 pkg mint chips
Cream butter and shortening, add eggs, sugars and vanilla. Mix together with dry ingredients then fold in chips. Bake at 375 for 8-10 minutes. Don’t over cook!
(The only place I have found that sells the mint chips is Kohlers or Maceys. I have tried this recipe with the Andy’s mint chips and it is just not the same!)
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