My mother-in-law usually makes the mashed potatoes for family meals. In recent months, I’ve made them 3 times for our Sunday dinners. During those 3 times, I’ve made the potatoes too smooth, too lumpy, and then just right. Just like the Goldilocks and the Three Bears.
This is the recipe for the just right mashed potatoes.
(I used Yukon gold potatoes for the mashed potatoes. I highly recommend them. Yum!)
5 lbs. Yukon gold or russet potatoes, peeled and cubed into 1 1-inch cubes
2 c. water
1 c. chicken broth (I used another cup of water and used a tsp. of better than bullion instead.)
salt and pepper to taste
3 Tbsp. butter
1 (12 oz.) can of evaporated milk
6 oz. cream cheese softened
8 oz. sour cream
Soak the peeled and cubed potatoes for 30 minutes or longer. This helps avoid gluey potatoes. (You could also prep the potatoes the day before.) Drain and rinse the potatoes before putting them in the crock.
Spray your crock and then add the potatoes, water, and broth.
Cover and cook on high for 4 to 6 hours or until fork tender.
Drain the potatoes and then place them back in the crock.
Add the salt, pepper, and butter. Using an electric mixer or potato masher, mash the potatoes.
Add the milk, sour cream, and cream cheese. Mash until desired consistency.
Serve immediately or keep in the slow cooker on keeping warm for up to 2 hours.
I made mine and served some for dinner. Then I took the rest and put it into the freezer for future meals. Each freezer bag has about 2 c. of the mashed potatoes.
I’ve been told stories of my grandpa and Uncle Corky loving pumpkin pies so much that their mom would bake extra pies just for them. Know-it-All is also a lover of pumpkin pies. He can eat them during the whole entire year, not just in the fall.
1 (12 oz.) can evaporated milk or 1 c. heavy whipping cream
Preheat the oven to 350 degrees Fahrenheit.
Prepare the crust by mixing the sugar, flour, baking powder, and salt. Pour the melted butter, vanilla, and egg. Stir to combine.
Press the dough into the bottom of a lightly greased 9 by 13 in. baking pan.
Prepare the filling: Using the same bowl (make sure there are no dough clumps left in the bowl), whisk the eggs until light and creamy. Stir in the sugar, salt, pumpkin pie spice, and pumpkin until combined. Stir in the evaporated milk or cream.
Pour over the crust.
Bake for 35 to 45 minutes or until a knife inserted into the middle comes clean.
My grandma used to make a sweet potato casserole like this one. In fact, this is one recipe she sent me when I was down in Walt Disney World in my College Program.
Then when I married Hubby, his dad would make this sweet potato casserole for Thanksgiving.
As you can see, this casserole has a lot of memories attached to it. So when it was time to think about what I would make for Thanksgiving, I knew I needed to find a crockpot recipe similar to the casseroles my grandma and father-in-law would make.
This one is one that I’m going to serve for Thanksgiving. Speaking of Thanksgiving, this is the first year we will host the Thanksgiving dinner. Last year I did most of the cooking, but we had it over at my mother-in-law’s house. This year it is going to be at our house. Argh! The problem is we keep inviting people to our little house. So far we are up to either 11 or 12 if everyone comes. That may not seem like much, but if we get any more, we will have to relocate to my mother-in-law’s since she has a little more room.
I have an app called Timehop. When I was looking at my Timehop for Sunday, I found a recipe I had posted a recipe for Pumpkin Spice Cream Cheese. I had 3 of the necessary ingredients already. When the Imaginative One and I went to the store, we got the final ingredient.
This cream cheese would be great for a simple Thanksgiving breakfast.
The weather has changed in our area. It’s gotten cooler, so we will have soup three times this week.
Three of the meals are going to use bulk cooked hamburger. Having already cooked hamburger helps with assuring we have delicious meals for dinner.
On Saturday, I found a ham on sale for $1.19 a pound. Since it was such a good price, I bought one and cooked it in the crock pot for our Sunday night dinner. I used part of the ham and one of the bones for our split pea soup. Yum! Hubby looked at the soup and said, “There is a lot of meat in here.” He was one happy man. We still have a lot of the ham for him to eat for lunch.
I usually do the weekly ramblings on Saturdays. This week I’ve decided to do this blog post on Saturdays.
This week I’ve posted three recipes for the Countdown for Thanksgiving series.
Creamy Mac and Cheese is a new favorite of ours. It’s a delicious side dish or a main dish for a meatless Monday.
Creamy Fruit Salad is a favorite of mine. It’s my own version of a salad from a local meat market.
Makes It’s Own Gravy Turkey Breast and Easy Gravy is the main dish my mother-in-law raved about for a week after I served it to her.
I also reposted my Aunt Janet’s Pecan Cookies this week.
The boys and I have started what the Imaginative One calls the proto-types of Christmas baking. On Friday night, we made peanut butter blossoms. The batch is almost gone because it’s one cookie we can’t stop at one.
Yesterday Wee One and I tried out a candy recipe. It’s an easy two-ingredient recipe. The candy is also delicious.
On my Timewarp today, I found a recipe I posted 6 years ago for pumpkin spice cream cheese. After church today, I went and got the missing ingredient for the recipe. I had 3 of the 4 ingredients at the house. I will post the recipe later this week. It’s absolutely delicious.
This morning I also made Honey Vanilla Creamer for my coffee. It’s absolutely delicious. It’s another recipe I’ll share in the next couple of weeks.
I haven’t forgotten my promise of a giveaway after the 31-day challenge. The giveaway prize has been bought. However, I will delay the challenge until after the holiday mailing season. The giveaway will be in January.