Slow Cooker Baked Potato

4 to 6 russet potatoes, washed and dried

2 tablespoons olive oil

Salt

Prick each potato several times with a fork.  Rub with oil and sprinkle with salt. 

 

 

Wrap in aluminum foil. Place in slow cooker. Cover with lid. 

 

Cook on low 7 to 8 hours.

 

 

 

This is my favorite way to make baked potatoes.  It is perfect for when the weather starts to heat up and you want to keep the kitchen cool.

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GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Potato and Bacon au Gratin

6 (2 pounds) medium potatoes
8 slices bacon, cooked crumbled 
3 tablespoons butter or margarine
1 small onion, diced
1 1/2 tablespoons flour
2 cups milk
1 (8 ounce) package shredded cheddar cheese

Preheat oven to 375 degrees.  Peel potatoes and slice thinly.  You can leave the peel on if you would like.

In 2 quart baking dish, arrange 1/3 of the potato slices.  Sprinkle half of the bacon on top.  

Add an additional 1/3 of the potato slices.  Sprinkle the remaining bacon over top.  

Arrange the remaining potato slices on top.

In medium saucepan, saute onion in butter until translucent.  Add flour, cook 1 minute.  

Add milk and cheese.  Salt and pepper to taste.  

Cook over medium heat until cheese is melted.  

Pour over potatoes.  Bake one hour, until golden brown.  If the potatoes are not tender after an hour, cover with aluminum foil and bake an additional 15 to 20 minutes.

I finally feel well enough to get back to blogging.  Who knew a small cut on my foot and walking in the ocean in South Africa would cause me so much trouble.  Outside of that, I am in great health and glad to be getting back to my normal schedule.

Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too! 

After Work Swiss Steak

1 (16 ounce) bag baby carrot
4 medium potatoes, cut into 2 inch pieces
1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, undrained
1 (12 ounce) jar beef gravy
2 to 3 pounds round steak, browned, cut into serving sized pieces

In slow cooker, place carrots and potatoes.  Pour tomatoes and gravy over top.  Arrange steak on top.  Cover with lid. Cook on low 8 to 10 hours.

I love to use my slow cooker in the summer.  There is nothing like coming home and opening the door to be welcomed by the delicious aroma of a home cooked meal, without heating up the kitchen.

Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Slow Cooker Cheesy Scalloped Potatoes

2 - 2 1/2 pounds ham, cubed
1 (32 ounce) frozen South Style Hash Brown Potatoes
2 (10 3/4 ounce) cans cheddar cheese soup
1 1/2 cups shredded cheddar cheese

In a slow cooker sprayed with cooking spray, combine all ingredients.  Mix well. 

Cover with the lid. Cook on low 5 to 7 hours.  Makes 8 servings.

Note:  If you would like to spice up this dish, swap one or both of the cans of cheddar cheese soup for nacho cheese soup.

From January to the end of Easter is the busiest time for me.  Aside from writing cookbooks and the other things I do, I am Director of Operations for Passion Play Ministries International.  It is a ministry that my husband, Stan, founded twenty eight years ago.  So when Easter day rolls around we are exhausted!

Below are a few pictures for the Passion Play. 

The above picture is from our Play in India

We turned down the many offers from our friends to have dinner with them after church and chose instead to eat this delicious easy meal at home and try to take a nap.

After lunch, we laid down and tried to sleep but couldn't.  We only had two days before we headed off to Chihuahua, Mexico to visit their Passion Play cast and crew.  With so much to do and so little time to do it in, we finally gave up the pleasant idea of a nap, and ended up going into the office to work.  We love what we do and count it a blessing to be able to do it, so even though we were tired, we had fun working and being together! 

You can follow our trip to Chihuahua, Mexico on my Facebook page.  I will be visiting my friend's restaurant while there and trying all kinds of delicious dishes.

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Chicken and Mashed Potatoes

Today's recipe and post is courtesy of, Jordan of  Gingerlocks' Kitchen.  

Chicken and Mashed Potatoes, is a delicious slow cooker recipe that is 

sure to please your whole family. 

Stop by Jordan's blog.  You will love love all of her easy and creative recipes!

 Chicken and Mashed Potatoes

I've started a battle. It's a battle against summer temperatures during school. As a teacher I feel it is a bit unjust to have summer like weather while we all have to go back to school.If we have to go to school there should at least be a bit of crispness in the air. My weapon? Warm and cozy mashed potatoes and chicken gravy. No summer sun can resist all good flavors wrapped up in a bowl of deliciousness. Care to join me in this battle?

 Here's what you will need:

2-3 chicken thighs
1 1/2 tablespoons of chicken base ( I used the Better Than Bouillon brand)
3 - 4 tablespoons of cornstarch
4 medium sized potatoes
1/3 cup of milk
3 tablespoons of butter
salt and pepper to taste





Put the chicken thighs (or breasts) into a slow cooker with the chicken base and cover with water. Cook on low for 6 to 8 hours.

Take the chicken out and wait for it to cool.

While the chicken is cooling, combine the cornstarch in 1/4 or so of water. Then add this to the chicken broth and turn the slow cooker to high.

While the mixture comes to a boil, shred the cooked chicken into small edible pieces.

 Chop the cleaned potatoes, and place them into a pot and cover with water. Boil them until they are very tender.

At this point you can add the chicken back to the gravy mixture and return the slow cooker to low heat. Taste the gravy. If you want to add more chicken base or salt and pepper, do so now.

Once the potatoes have cooked, add the milk and butter. Mash them with either a masher or electric mixer. If you prefer a thinner or thicker mashed potato add more or less milk. Add salt and pepper to taste.

Spoon the mashed potatoes into a bowl and serve the gravy over top.



Take that summer!

Stop by Jordan's blog for more yummy recipes: http://gingerlockskitchen.blogspot.com

My new cookbook will soon be available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday, 

for Tuesday's Tip and Tricks post! 

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Grilled Potato Packets

Grilled Potato Packets

2 large potatoes, sliced
1/2 medium onion, diced
1/2 red pepper, diced
1/2 teaspoon Cajun seasoning, divided
3 tablespoons butter, divided

Spray 2 sheets of aluminum foil with non-stick cooking spray.  

Divide the potatoes, onion, and red pepper evenly on the aluminum foil.  Sprinkle 1/4 teaspoon Cajun seasoning over top.  Slice butter.  Place 1 1/2 tablespoons butter on top of potato mixture.

Close foil around ingredients.  Grill over medium high heat, 5 minutes on both sides.  Remove to top rack of grill for 5 minutes on each side.  Grills vary, so cooking times are approximates.

Be careful when you open the packets; the steam can burn you.  Makes 3 to 4 servings.

When it is hot outside, cooking in a slow cooker or on a grill are my preferred methods.  You get delicious food without heating up the house.

I love grilling because my husband does most of the work.  I just do the prep, then sit back and watch him play with fire.

Check back on Tuesday, 

for a tip on chilling your drinks fast!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Roasted Potatoes

Roasted Potatoes

2 pounds fingerling potatoes, cut into bite size pieces
3 tablespoons butter or margarine, melted
1 tablespoons extra light olive oil
1 teaspoon garlic salt

Preheat oven to 400 degrees.  In large bowl, combine all ingredients.  Toss to coat.  Pour onto a baking sheet.  Bake 45 minutes.  Makes 5 to 6 servings.

 

When I was shopping at the grocery store last week, I spotted this bag of mixed fingerling potatoes.  It contained red potatoes, Yukon gold potatoes, and purple potatoes.  I love to try new food products, so I grabbed a bag.

Typically when I roast potatoes, I will just put the potatoes on the baking sheet and drizzle olive oil and seasoning, then toss them to coat.  For this recipe, I wanted to make sure every potato was evenly seasoned, so I tossed them in a large bowl instead.  It was an extra step, but each bit was perfectly seasoned, so for me it was worth it.

I loved the addition of the purple potato!  It put a fun new twist to a good old standby recipe, without changing the flavor.

Giveaway! 

Enter my giveaway, for your chance to win a copy of my cookbook, 
MY KIND OF COOKING, and a set of knives!  

For more details, check out my post about the Giveaway.

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully 
follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Stop by and visit Ashley, at What Does A Songbird Sing.  She posts recipes and exercise tips on her blog, and who couldn't use a little more of both!