Category Archives: Family Recipes

Cousin Lorinda’s Crock Pot Mashed Potatoes

Lorinda’s Crock Pot Mashed Potatoes

  • 5 pounds potatoes, cut into chunks (leave the skin on the potatoes)
  • Garlic Salt to taste
  • 3 cubes chicken bouillon
  • 1 (8 ounce) container sour cream
  • 1 (8 ounce) package cream cheese, softened (it makes the dish even better to use garlic & herb cream cheese)
  • 1/2 cup butter
  • salt and pepper to taste (Because I use garlic salt I do not use table salt)

In a large pot of boiling water, cook the potatoes, garlic salt, and bouillon until potatoes are tender but firm. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste. You can boil and mash the potatoes the night before putting them in the crock pot to make it easier to deal with in the morning.

Cousin Lorinda’s Sweet Potato Casserole

Lorinda’s Sweet Potato Casserole

  • 3 cups mashed sweet potatoes
  • 1 cup brown sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1/2 cup melted butter

Topping:

  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/3 cup melted butter
  • 1 cup chopped pecans

Combine first six ingredients and place in a buttered casserole dish.  Combine remaining four ingredients and sprinkle over the top of the sweet potato mixture.  Bake at 350 degrees for 30-40 minutes.

Cousin Lorinda’s Corn Casserole

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Lorinda’s Corn Casserole (I tripled this recipe to serve the amount of people having Thanksgiving dinner…note from Teresa: when tripled, can also substitute one 16 oz bag of mixed white/yellow corn, I use Birds Eye brand Baby Gold and White Shoe Peg and one frozen pack 16 oz southern style cream corn, I use PictSweet brand and just thaw them prior to mixing together.)

  • 1 Can of Whole kernel Corn Drained
  • 1 Can of Cream-Style Corn
  • 1 Package Jiffy Corn Muffin Mix
  • 1 Cup Sour Cream
  • 1/2 Cup Melted Butter

Combine all ingredients and bake at 350 degrees for 45 to 60 minutes

Mom’s Chow Chow

this is my mom’s chow chow recipe…I am copying/pasting

CHOW CHOW

1 gal cucumbers

1 gal cabbage

12 large onions

24 large bell peppers

2 quarts green tomatoes

SPICES/LIQUIDS

4 tbls prepared mustard

1 tbls tumeric

4 tbls mustard seeds

3 tbls celery seeds

3 tbls mixed whole spices (place in cheese cloth and put in hot liquids)

5 c vinegar

7 c sugar

Chop up vegetables and mix thoroughly. Cover with salt 1/2 cup salt and let stand over night.
Drain well. Do not squeeze the vegetables..it would take too much liquids from them and make the chow chow dry.
Add sugar & spices to vinegar and simmer for 20 minutes. Add to vegetables and simmer till hot.
Can in hot jars.

When I make chow chow..if I don’t have enough of one vegetable I substitute what I have. It is very good and is wonderful in potatoe salad.

Velveeta Sausage Cheese Dip

2 lbs Velveeta cheese cubed

1 lb sausage, cooked, browned and drained

1 and 1/2 cups whole milk or 1 can evaporated milk

Place all ingredients in crock pot and heat until melted, stirring occasionally.  I do not leave my crock pot on “HI” for the cheese dip because it will eventually burn, but my crock pot tends to be a bit hotter than what I am used to.

This is great for family gatherings, celebrations of all kinds, or just a special treat for the family.  The dip will continue to thicken as it cools, so it is best to serve it warm or hot.  Our family usually eats this dip just as pictured, but I have included some other options I have tried through the years that are also good.

Optional: add ground beef along with sausage, and/or rotel tomatoes drained or if undrained, do not use as much milk (most recipes do not use milk at all if adding a can of rotel).

(shown below with blue corn chips and a dollop of sour cream)

Hashbrown Casserole

Hashbrown Casserole is pretty much a staple in our home.  At the end of the recipe, I will include some variations we sometimes include:

Preheat oven at 400 degrees F

8 oz sour cream

26 oz (Family size can) cream of chicken

2 cups sharp cheddar grated

onion chopped or onion flakes

32 oz bag diced hashbrowns (I prefer cubed, not shredded)

sprinkle sea salt to taste

1 row ritz crackers crushed

1 stick butter melted

Mix first 4 ingredients, then slowly add in the hashbrowns.  Salt the mixture and stir, then pour into large casserole dish.

Sprinkle the crumbled ritz crackers over the mixture.  Pour melted butter over the ritz crackers.

Cover casserole dish with aluminum foil.

Bake at 400 degrees for approx 65 minutes, or until potatoes are tender.  (65 min is perfect for my oven)

VARIATIONS I like to make:  when mixing in first 4 ingredients, either mix in 1 lb browned cooked hamburger meat, 1 lb browned cooked sausage, or 1 lb diced, cooked chicken breasts…can divide into two medium size casserole dishes when adding these ingredients instead of one large casserole if desired…another variationn I love is as follows:take approx 1 lb boneless, skinless chicken breasts and dip in 2 slightly  beaten egg yolks, then dip in flour mixed with season-all for taste…brown lightly in canola or veg. oil on both sides on stove top in skillet.  Line bottom of casserole dish with pieces of fried chicken (not totally cooked).  Top with grated cheese, and then remaining hashbrown casserole mixture and bake as specified above.  YUM!!!

Aunt Barbara’s NO BAKE Chocolate Oatmeal Cookies

NO BAKE Chocolate Oatmeal Cookies from Aunt Barbara’s Kitchen
2 cups sugar
1 stick butter (1/2 cup)
1/2 cup Pet (evaporated) milk
1 teaspoon vanilla
2 1/2 tablespoons cocoa
1/2 cup peanut butter
3 cups oats

In a medium saucepan, combine all ingredients except peanut butter and oats and cook over medium heat.

Let boil for 5 minutes, stirring constantly.

Remove from heat and stir in peanut butter and oats.

Spoon out quickly onto wax paper or aluminum foil.

Cookies will harden as they set.