Slow Cooker Mashed Potatoes
1 package (3 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup butter, softened
1 envelope ranch salad dressing mix
1 teaspoon diced parsley flakes
6 cups warm mashed potatoes (without added milk and butter)
In a large bowl, combine the cream cheese, sour cream, butter, salad dressing mix and parsley; stir in potatoes. Transfer to a 3 quart slow cooker. Cover and cook on low for 2-4 hours.
Yield: 8-10 servings
Cherry Kringle
1 package active dry yeast
1 cup warm milk
4 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup cold butter
1/2 cup shortening
2 eggs, lightly beaten
4 cups cherry pie filling
Icing:
2 cups confectioners’ sugar
2 to 3 tablespoons milk
Dissolve yeast in warm milk. In another bowl, combine flour, sugar and salt; cut in butter and shortening until crumbly Add to yeast mixture. Add eggs; beat to form a very soft dough (do not knead). Cover and refrigerate for at least 8 hours.
Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 14 inch by 11 inch rectangle; spread cherry pie filling down the center third of each rectangle. Starting at a long side, fold a third of the dough over filling; fold other third over top. Pinch to seal; pinch ends and tuck under. Place 2 inches apart on greased baking sheets.
Bake at 350º for 25 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine icing ingredients; drizzle over kringles. Yield: 4 loaves.
Bacon Cheeseburger Balls
1 egg
1 envelope onion soup mix
1 pound ground beef
2 tablespoons all-purpose flour
2 tablespoons milk
1 cup (4 oz.) finely shredded cheddar cheese
4 bacon strips, cooked and crumbled
Coating:
2 eggs
1 cup crushed saltines (about 30 crackers)
5 tablespoons vegetable oil
Combine egg and soup mix. Crumble beef over mixture and mix well. Divide into 36 portions, set aside. In a bowl, combine the flour and milk until smooth. Add cheese and bacon; mix well. Shape cheese mixture into 36 balls. Shape one beef portion around each cheese ball. In a shallow bowl; beat the eggs. Place cracker crumbs in another bowl. Dip meatballs into egg, then coat with crumbs. In a large skillet over medium heat, cook meatballs in oil for 10-12 minutes or until the meat is no longer pink and coating is golden brown. Yield: 3 dozen.
