Crock Pot Mashed Potatoes *

There’s nothing quite like a warm, creamy bowl of mashed potatoes to complete a meal, and when you can make them in a crockpot, they become even more irresistible. Crock Pot Mashed Potatoes are the epitome of comfort food — they’re easy to prepare, full of rich flavor, and the perfect side dish for any occasion, from a weeknight dinner to a holiday feast.

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Let's Get Cooking!

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Serves: 12

Ingredients :

• 5 pounds cubed Russet or Yukon Gold potatoes peeled, washed and cut into chunks
• 1 cup salted butter divided
• 32 ounces chicken broth
• 8 ounces cream cheese softened, regular or ⅓-less fat
• 1 cup heavy whipping cream
• 1 teaspoon salt or to taste
• Garnish options: chopped fresh parsley, sliced chives, or pats of butter.

Instructions :

• Place the peeled and cut russet potatoes into a crockpot.
• Pour broth over the potatoes and half of the butter, cubed.
• Cover the crockpot and cook on high heat for 3-4 hours, or on low heat for 6-7 hours, until the potatoes are tender and easily mashed with a fork.
• Once the potatoes are fully cooked, carefully drain any excess broth from the crockpot, and add the remaining butter, cream cheese, and heavy whipping cream. Cover and cook on high for 10 minutes. 
• Add salt. Using a potato masher or an electric mixer, mash the potatoes directly in the crockpot until smooth and creamy. Taste and adjust the salt as needed. Cover and keep potatoes on the warm setting until ready to serve.
• Garnish the top of potatoes with fresh chives, parsley, or extra butter, if desired.

Why you will Love this recipe :

• Hands-Off Cooking: Set it and forget it! The crockpot does all the work, freeing up oven space and allowing you to focus on other dishes or simply relax.
• Creamy and Delicious: The combination of butter, cream cheese, and heavy whipping cream makes these creamy potatoes incredibly rich and velvety.
• Perfect for Entertaining: These slow cooker mashed potatoes can stay warm in the crockpot, making them ideal for serving during large gatherings or a holiday meal.
• Versatile Garnishes: Whether you prefer a sprinkle of chives or a pat of butter, you can customize this easy slow cooker dish to your liking.
• Make-Ahead Friendly: You can easily prepare this make-ahead crockpot mashed potatoes recipe in advance, which is a lifesaver during busy cooking days.
• Lighter Version: Substitute half-and-half or whole milk for the heavy cream for a lighter version. You can also use low-fat cream cheese or greek yogurt.

Notes, Tips and Variations :

• Cut Potatoes Evenly: Cut the potatoes into even-sized chunks to ensure they cook at the same rate.
• Make It Vegan: Replace butter with vegan butter, cream cheese with a dairy-free alternative, and chicken broth with vegetable broth.
• Seasoning Boost: Incorporate fresh or dried herbs like rosemary, thyme, or dill for an earthy, aromatic flavor. You can also add onion powder, white pepper, or black pepper.
• Chunky or Smooth: For chunkier mashed potatoes, mash lightly with a potato masher; for ultra-smooth potatoes, use a hand mixer, potato ricer, or immersion blender.
• Garlic Mashed Potatoes: Add minced cloves of garlic or garlic powder to the potatoes before cooking for a delicious garlic flavor.
• Cheesy Mashed Potatoes: Stir in shredded cheddar cheese or Parmesan cheese before serving for a cheesy twist.
• Bacon-Infused: Mix in crispy bacon bits for a smoky, savory addition.

Storage and Freezing :

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the crockpot, microwave, or on the stovetop with a splash of cream or milk to restore creaminess.
You can freeze mashed potatoes in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition:

Calories: 393kcal | Carbohydrates: 36g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 707mg | Potassium: 881mg | Fiber: 2g | Sugar: 3g | Vitamin A: 870IU | Vitamin C: 11mg | Calcium: 73mg | Iron: 2mg

Source:  Dinner321

Cinnamon Puff Pastry Apple Rings *

These Puff Pastry Apple Rings are a delicious treat that are perfect for any occasion. Buttery, flakey puff pastry is wrapped around an apple slice, tossed in cinnamon sugar, and then baked to golden brown perfection!

Perfect holiday appetizer! Easy, but elevated! 10/10 flavor, these will be a hit at any gathering! Thanksgiving or Christmas! 

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Serves: 6 apple rings

Why You'll Love this recipe :

• They are beautiful, yummy and simple!
• Puff Pastry Apple Rings come together in just under 20 minutes!
• You only need five simple ingredients to make these.
• They are buttery, flakey and sweet.
• Tastes amazing with some melted cookie butter for a dipping sauce.
• A great appetizer or dessert for any occasion!
• Serve warm with a scoop of vanilla ice cream.
• This recipe is so simple to make but seriously addicting!

Ingredients :

• 1 sheet of puff pastry, thawed (can also use GF puff pastry)
• 1 apple, sliced into rings and core removed
• 1/4 cup coconut sugar
• 1 tsp cinnamon
• 1 egg wash, 1 egg whisked with splash of water
• Optional: Powdered Sugar to sift on top when cooked

Instructions:

• Thaw puff pastry on the counter for at least 30 minutes.
• When ready, preheat oven to 350F and prepare a baking sheet by lining it with parchment paper. Then, use a pizza cutter or knife to cut long strips in the puff pastry dough and set aside.
• Mix together the coconut sugar and cinnamon in a small bowl and set aside.
• Then, slice apple into rings and core out the center of each one. Use any small round object that you have such as an oil cap. Then dip each slice in cinnamon and sugar mixture to coat both sides.
• Wrap a piece of puff pastry around the apple and through the center hole util it's fully covered. Place them on a baking sheet that's lined with parchment paper and brush with an egg wash.
• Sprinkle with cinnamon and sugar and bake for 20 minutes, or until golden brown and firm to the touch, remove from the oven and let cool for a few minutes before enjoying.

Notes :

• A pizza cutter works best for creating the long strips in the puff pastry dough.
• Use any round object that you have to core out the center, I used the cap of a spray oil.
• Make sure the apple is fully covered with the puff pastry dough before baking.

Ingredients and Substitutions:

• You can use store bought pre-made puff pastry dough, it’s found in the freezer section at most grocery stores, or you can use a homemade version if preferred.
• I like to use Fuji, Honey crisp or Pink Lady apples as I believe these tend to be on the sweeter side, however any kind of apple will work!
• I used coconut sugar for this recipe, but you can also use cane sugar, brown sugar or monk fruit sweetener.
• Ground cinnamon is a must!
• Brush an egg wash over the puff pastry before baking to give these apple rings a nice golden brown glow. If you are vegan, use milk or oil instead.

How to Serve and Store :

• Serve these Puff Pastry Apple Rings warm and with a scoop of vanilla ice cream, or melted cookie butter for a delicious dipping sauce!
• Store in an airtight container in the fridge, reheat in the air fryer for a few minutes.

Frequently  Asked  Questions :

Are these vegan?

• As long as you use vegan puff pastry and oil or milk instead of egg then yes!

Can these be made gluten free?

• Yes, with the use of gluten free puff pastry.

Can I use something else instead of apple?

• I bet you a pear would taste really yummy too!

Can these be made in the air fryer?

• Yes! Air fry at 350F for 10 minutes or longer if needed.

Source: Lovely Delights

Sausage Stuffing Meatballs with Cranberry Dipping Sauce

 

The perfect holiday appetizer! Easy, but elevated! 10/10 flavor, these will be a hit at any gathering! Thanksgiving or Christmas! 

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Let's Get Cooking!

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Serves: 8

Ingredients :

Sausage Stuffing Bites

• 2.5 cups Homemade Stuffing or Stove Top

• ½ pound of hot Italian sausage 

• ½ pound of mild Italian sausage
• Pinch of sea salt
• Sea salt and pepper to taste
• ¼- ½ cup chicken broth
• 2 beaten eggs
• 1/3 cup dried cranberries minced
• ½ cup of shredded cheese cheddar

Cranberry Dipping Sauce

• 1 cup cranberry sauce either homemade or canned WHOLE BERRY
• ¼ cup of orange juice

Instructions:

• Preheat oven to 375 degrees F. Combine all stuffing ingredients into a mixing bowl and mix with your hands.
• Using a cookie scoop, (or hands) scoop the sausage balls onto a greased baking pan OR a baking pan lined with parchment paper. I prefer the parchment paper method for easy clean up. You should get about 40 sausage bites.
• Bake for 20-25 minutes, till they are browned on top.
• While they are baking, prepare the cranberry sauce in a small saucepan. Combine the ingredients, stirring frequently to help break the cranberry sauce down. Simmer until sauce has thicken a little.
• Place dipping sauce in a serving bowl and surround with Sausage Stuffing Bites.

Nutrition:

Calories: 354kcal | Carbohydrates: 19g | Protein: 13g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 800mg | Potassium: 231mg | Fiber: 2g | Sugar: 5g | Vitamin A: 285IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 2mg

Source:  Family Fresh Meals

Nonna's Parmesan Crusted Pork Chops with Potatoes, Peppers & Onions (Antoinette) 🇮🇹

 

This 70-year-old recipe takes me back to where it all began! 🇮🇹❤️ Mom’s Parmesan Crusted Pork Chops with Potatoes, Peppers & Onions is more than just a meal; it’s a cherished tradition that brings family and friends together. Each delicious bite is a reminder of love and togetherness. Let’s create new memories with this timeless classic at your next gathering! 👩‍🍳🍽️

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Let's Get Cooking!

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Prep Time:10 Minutes
Cook Time: 10 Minutes
Serves: 4

Ingredients :

• 4 1/2 “ Pork Chops (bone in or boneless)
• 1 Cup grated Parmesan cheese
• 1 Large Egg
• 1/4 cup Half & Half or water
• 1 tbsp. garlic powder
• 1 Large Red Pepper (sliced thin)
• 1 yellow pepper (sliced thin)
• 1 Large Onion (sliced thin)
• 1 cup Extra Virgin Olive Oil (EVO)
• 2 tblsp. Italian seasoning
• 12 small potatoes (sliced in halves)
• 1 tblsp. chopped fresh parsley
• salt & pepper to taste

Instructions :

1.) Boil the potatoes for 15 minutes

2.) Whisk the egg in a shallow bowl and add half & half or water

3.) In a large bowl, mix Parmesan cheese, garlic powder, 1 tblsp. Italian seasoning, salt & pepper to taste.

4.) Dip each pork chop into grated Parmesan cheese mixture, then dip into egg mixture,then dip again into grated Parmesan mixture.

5.) Heat 1/2 cup EVO and place pork chop into a 12” skillet and slowly saute 5-7 minutes on each side.

6.) Place cut up peppers & onions in a separate bowl and sprinkle with 1 tblsp. Italian seasoning, salt & pepper to taste.

7.) Drain the boiled potatoes

8.) In a large deep 12” skillet, medium heat,1/2 cup EVO and place potatoes, peppers & onions, stir all together and saute for 15 minutes, stirring occasionally.

9.) Place the cooked potatoes, onions, & peppers on a large platter and place cooked pork chops on top and garnish with cut up fresh parsley.

Serve Warm.

Buon Appetito! 🇮🇹

Antoinette

Easy Mongolian Beef KETO (Carolyn)

This recipe has all the classic umami flavor of your favorite takeout. It’s a little bit sweet and a little bit spicy, with plenty of sauce that soaks into any keto rice or noodles you pair it with.

I utilized my slow cooker for this dish to minimize the effort and the clean-up. Tougher cuts of meat like flank steak or skirt steak benefit from slow braising, and become melt-in-your-mouth tender.

But not everyone has a crockpot so I’ve also included instructions for both the Instant Pot and the stovetop.

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Servings4 servings

Calories417 kcal

Equipment :

• slow cooker (or Instant Pot)

Ingredients :

• 1 ½ lbs flank or sirloin steak
• ⅓ cup Swerve Brown
• 2 tablespoon allulose (optional)
• ¼ cup water
• ¼ cup tamari or soy sauce (or coconut aminos)
• 2 tablespoon sesame oil
• 2 cloves garlic, minced
• ½ teaspoon ground ginger
• ¼ teaspoon red pepper flakes
• ½ tsp glucomannan powder (or ¼ teaspoon xanthan gum)
• 2 green onions, chopped
• Sesame seeds for sprinkling

Ingredient Notes :

• Flank steak: Flank steak is a good choice for Mongolian beef, as it’s easy to slice thinly. You can also use top sirloin or skirt steak.
• Swerve Brown: I highly recommend a brown sugar replacement, as it gives this recipe a more authentic flavor. You can also use granular sweetener and 1 teaspoon of molasses.
• Allulose: You don’t have to add the allulose but it does help make the sauce a bit stickier, like traditional Mongolian beef.
• Tamari: I prefer tamari over coconut aminos, because it has more umami flavor and fewer carbs. It’s also better than soy sauce as it’s completely gluten-free.
• Sesame oil: Use toasted sesame oil for the best flavor.
• Garlic: Fresh minced garlic is best, but if you must substitute granulated garlic, use ¾ teaspoon.
• Ginger: I use ground ginger for simplicity, but you can also use a teaspoon of fresh grated ginger.
• Red pepper flakes: Add another ¼ teaspoon if you like more heat.
• Glucomannan: Traditional Mongolian beef takes cornstarch for a rich, thick sauce. A keto thickening agent, like glucomannan or xanthan gum, makes the sauce thicker without starch.
• Garnish: Green onion, sesame seeds, salt.

Instructions :

• Slice the beef very thinly against the grain. This works best when it is semi-frozen (but not rock solid). Place the beef in the bottom of a slow cooker.
• In a medium bowl or glass measuring up, whisk together the sweeteners, water, tamari, sesame oil, garlic, ginger, and red pepper flakes. Pour over the beef.
• Place the lid on the slow cooker and cook on low for 4 to 6 hours, OR high for 2 to 3 hours. 
• When the beef has finished cooking, spoon some of the broth out of the pot into a bowl. Whisk in the glucomannan powder until combined, then pour the broth back into the pot and stir to coat. 
• Sprinkle the beef with the chopped green onions and some sesame seeds and serve over cauliflower rice. 

Alternative Cooking Methods :

Instant Pot Directions: Use the sauté function to brown the beef in a little oil first. Don’t add any water to the sauce, as pressure cookers force moisture out of the meat and it may end up quite soupy. Then cook the beef on Manual High for 10 minutes, then thicken with glucomannan.

Stovetop Directions: Heat 1 tablespoon of oil in a large skillet over medium heat. Add half the beef and sauté until nicely browned, 3 to 4 minutes. Repeat with more oil and the remaining beef.

Add the sauce to the pan and bring to a simmer. Push all the beef to one side and whisk in the glucomannan, then stir well to combine.

Nutrition:

Serving: 1serving = ¼ of recipe | Calories: 417kcal | Carbohydrates: 2g | Protein: 35.7g | Fat: 25.4g | Fiber: 0.4g

Extra Information:

Is Mongolian beef high in carbs?

• This Keto Mongolian Beef has 2 grams of carbs per serving. It is much lower in carbohydrate than the traditional version, which can easily have 15 to 25 grams per serving.

Is Mongolian beef sweet or spicy?

• Mongolian beef is a sweet and slightly spicy dish. You can easily adjust the heat to your liking by adding more or less red pepper flakes.

Is there sugar in Mongolian beef?

• The popular version of this dish from PF Chang’s contains a great deal of sugar. But this keto recipe has no added sugars and all the great flavor of the original!

Source:  All Day I Dream About Food