Crockpot Potato Soup

Crockpot Potato Soup

Ingredients

Soup:

• 5lbs Russet Potatoes, washed but NOT peeled. Diced into ½ inch cubes
• 1 large yellow onion, diced
• 10 cloves of garlic (you can use whole, crushed, or minced) – I used 10 t of minced jarred garlic
• 8 cups chicken stock
• 16 oz cream cheese
• 1 TBS seasoned salt or all-purpose seasoning (I used Nature’s Season All)

Garnishes:

• Crumbled bacon
• Shredded cheddar cheese
• Green onions (I don’t like green onions so I left them off.)

Instructions

1. Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3. Remove and puree the garlic cloves (if you used whole cloves), the cream cheese and ½ to ⅓rd of the soup, and then reintroduce to the remainder in the crock pot.
4. Stir every 10-15 minutes until soup is well blended.
5. Top with your choice of garnishes & serve!

LOUISIANA HOT CRAB DIP

LOUISIANA HOT CRAB DIP

• 1/2 pound jumbo lump crabmeat, free of shells
• 1 (8 ounce) package cream cheese
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan
• 3 tablespoons minced green onions (white and green parts)
• 2 large garlic cloves, minced
• 2 teaspoons Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1 teaspoon hot sauce
• 1/2 teaspoon Old Bay seasoning
• Salt and pepper to taste

1. Preheat oven to 325 degrees F.

2. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.

3. Serve hot, with hot sauce on the side for those who like it spicy.

Super Crunch Oven Cooked Honey Dipped Wings

Super Crunch Oven Cooked Honey Dipped Wings

Ingredients
2 cups buttermilk
2 tablespoons hot pepper sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
20 chicken wings, separated at joints, tips discarded
3 cups cornflakes cereal, crushed
1/2 cup all-purpose flour
1/2 cup cornmeal
salt and black pepper to taste
1 cup honey
1 tablespoon crushed red pepper flakes
Directions
Whisk together the buttermilk, hot pepper sauce, 1 teaspoon salt, 1 teaspoon black pepper, onion powder, and garlic powder in a bowl; pour into a resealable plastic bag. Add the chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 12 to 24 hours.
Preheat an oven to 400 degrees F (200 degrees C). Grease two baking sheets with nonstick cooking spray.
Combine the crushed cornflakes, flour, cornmeal, and salt and pepper to taste in a bowl. Remove the chicken wings from the marinade, and squeeze off excess. Discard the remaining marinade. Press the wings into the cornflake mixture and place onto the prepared baking sheets. Spray the top of the wings with nonstick cooking spray.
Bake in the preheated oven until the meat is no longer pink and is pulled easily from the bone, 30 to 40 minutes. While the chicken is cooking, stir together the honey and red pepper flakes in a small saucepan over medium heat until the honey thins. Keep warm until the wings are ready. Once the chicken has cooked, place the wings into a large mixing bowl and drizzle with the honey sauce. Toss until evenly coated. Now you will have a big pile of hot, crunchy, spicy, sticky wings.

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Jalapeno Popper Dip

Jalapeno Popper Dip Ingredients 1 (8 ounce) package cream cheese, room temperature 1/2 cup mayonnaise 1/2 cup cheddar cheese, shredded 1/2 cup parmigiano reggiano (parmesan), grated 1 (4 ounce) can sliced jalapenos (pickled), drained 2 jalapeno peppers, chopped (optional) 1/4 cup panko bread crumbs 1/4 cup parmigiano reggiano (parmesan), grated Directions Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip. Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes. (Source)

Frozen Hot Chocolate, Serendipity Style

Frozen Hot Chocolate, Serendipity Style

2 cups whole milk

Five 1.25 ounce packets of Hot Chocolate mix

4 cups ice

1 cup heavy cream

2 tablespoons granulated sugar

1/4 cup mini chocolate chips or grated chocolate

1. Place milk into blender. Add hot chocolate packets and blend until combined. Add ice and blend until ice is blended into tiny chunks. Pour evenly into 4 glasses on top of plates to catch any dripping frozen hot chocolate.

2. Whip cream and sugar until whipped cream. Top each glass with whipped cream and sprinkle with mini chocolate chips.

Makes 4 servings

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Hot Spinach Dip

Hot Spinach Dip

• 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
• 1/2 cup light sour cream
• 5 tbsp light mayonnaise
• 1/3 cup Parmigiano Reggiano
• 1/4 cup scallion, chopped
• 1 clove garlic, crushed
• 1 cup (4 oz) shredded part skim mozzarella cheese
• fresh pepper to taste

Preheat oven to 375°.

Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.

Can be made one day in advance and stored in the refrigerator before baking. Makes about 2 1/2 cups.

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Nacho Cheese Sauce

Nacho Cheese Sauce

• 4 oz. pepper jack cheese,shredded
• 4 oz. cheddar cheese, shredded
• 1 tablespoon cornstarch
• 1 (12 oz.) can evaporated milk, divided
• 2 teaspoons hot sauce
• pinch salt

Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated. Stir in 1 cup evaporated milk, the hot sauce and salt. Cook, stirring often, over medium-low heat until thickened, smooth and bubbly. Stir in additional evaporated milk, if needed, until desired consistency is reached.

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Shrimp with Spicy Garlic Sauce

Shrimp with Spicy Garlic Sauce

Serves 4

• 1 1/2 pounds uncooked large shrimp
• 3 tablespoons soy sauce
• 2 tablespoons chili sauce
• 2 teaspoons sesame oil
• 2 teaspoons Chinese rice wine
• 1 teaspoon sugar
• 2 tablespoons olive oil
• 4 cloves garlic, crushed or finely chopped
• 1 pinch freshly-ground black pepper
• 1 scallion, thinly sliced

1. Peel the shrimp, leaving the tail segments intact. Devein the shrimp if you choose.

2. In a small bowl, mix together the soy sauce, chili sauce, sesame oil, rice wine, and sugar and set aside.

3. In a wok or large pan, heat the olive oil over medium-high heat. Stir-fry the garlic until fragrant, about 30 seconds. Add the shrimp and cook until both sides are pink, about 2 minutes on each side. Add the sauce mixture and stir so the shrimp is fully coated. Season with black pepper.

4. Remove from the heat and garnish with chopped scallions. Serve with rice or vegetables.

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