I apologize for not having a picture of this yet. It was sort of a last minute effort at a quick side dish with what I had lying around and people were starving, so I had no time to waste taking a picture before it was utterly inhaled! Next time I make it, I will insert one.
I found the recipe on allrecepies.com, but modified it to meet my speed/simple need. Here is what I came up with, and I am telling you right now, it is the smoothest, creamiest, sweetest, yummiest sweet potato recipe I've ever had the pleasure of knowing. My husband even said, "You can forget that sweet potato casserole you make every Thanksgiving and just switch to this!" And this is monumental, for he adores my sweet potato casserole.
Ingredients
- Two very large sweet potatoes or 4-5 medium (I used two large)
- 1 1/4 cups margarine
- 1 1/4 cups brown sugar
- 4 cups miniature marshmallows
- ground cinnamon to taste
- ground nutmeg to taste
Directions
- Preheat oven to 400 degrees.
- Microwave sweet potatoes until done. Be sure to puncture holes in them with a knife first. It took 10 minutes to cook them through in my microwave. Remove and peel - the skin should lift right off.
- In a large, oven safe saucepan over medium heat, combine margarine, brown sugar, 3 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
- Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks.
- Bake, using the same pan, in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.
The recipe originally called for first skinning, then boiling the potatoes, which you can do, only why would you want to when it's more work? It also said to transfer to a 9x13 greased pan after cooking in the sauce and before baking in the oven. I say - why not use an oven safe pot for all of it and be done with it. However, if you don't have an oven safe sauce pan, you should definitely transfer. I hope your fam enjoys this recipe as much as mine did!
TACO BAKED POTATOES
Funny how sometimes the last-minute-go-with-your-gut meals end up being the keepers. The family loved it, my son took one look and said "This looks magical!" (my pickiest eater), and that's when I knew it would make the cut for the Kozi Kitchen. This explains the messy picture - it was made in haste and it was eaten in haste, so I had to snap even while it was being grabbed!
Ingredients:
- 6 large baking potatoes
- 1 pkg. taco seasoning (or a serving from the giant economy jar from Sam's)
- 1 cup sour cream
- 1/4 cup butter
- 1 can corn or 1 cup frozen corn
- 1/3 cup of water
- 1 cup shredded sharp cheddar cheese
- Gound beef or turkey
- onions, chives, salsa and lettuce (optional)
- Prick potatoes and bake on 275 for 4 hours or until done.
- Meanwhile, place frozen ground meat in crock pot on low. Top with taco seasonings, add water and corn. I always use either ground turkey or 80% lean ground beef, so there will be little excess fat in the finished dish.
- Stir and separate meat every half hour to hour, cook 4 hours also. If no one is home to stir the meat, you can either brown or mostly brown it beforehand or chop it up afterwards. We ended up doing a lot of chopping aftewards because my son (the stirrer) took off to teach guitar lessons. It wasn't a problem.
- When potatoes are done, slice in half lengthwise, then make an "X" or a few lengthwise lines through the pulp but not all the way through, just enough to loosen it up so you can scoop it out with a spoon.
- Scoop out the insides of each potato, leaving some on sides and bottom. Place potato skins on cookie sheet.
- Mash potatoes, then add butter and sour cream. Then mix in 1/2 cup of the cheese.
- Place mashed potatoes in empty skins, top with meat mixture, and add remaining 1/2 cup of cheese on top.
- Broil for 1 minute. This will keep them warm and melt the cheese.
- Serve with onions, chives, salsa and lettuce if desired. Onions can also be cooked with meat mixture.
RED LOBSTER BISCUITS
Well. I saw these in Pinterest and have been waiting for a chance to make them and tonight all the stars aligned and: it happened. Everyone loved them, they taste every bit as good as they look, now what are you waiting for - get to the store, get some Bisquick and get busy!!!
Ingredients:
- 2 cups Bisquick Biscuit Mix
- 2/3 cups milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup butter
- 1/4 tsp. parsley
- 1/4 tsp. garlic powder
- Preheat oven to 450 degrees.
- Mix biscuit mix, milk and cheddar cheese until soft dough forms; beat vigorously 30 seconds.
- Drop 12 large spoonfuls onto ungreased cookie sheet.
- Bake 8-10 minutes or until golden brown.
- Meanwhile, melt butter and mix with parsley and garlic powder.
- When biscuits are done, brush butter mixture generously over before removing them from baking sheet. Serve warm, makes 10-12.
BROCCOLI CHEESE SOUP
Still on a soup kick and waiting for the big snow storm to hit - plus I needed something fast!!! You can make this on the stove or in the crock pot - I prefer crock just because it's easier, you don't have to stand there stirring it, and yet it can be done in an hour if need be.
Instructions:
- 2 cans cream of mushroom soup
- 1 can cheddar cheese soup
- 3 cans milk equal to soup amount
- 16 oz. frozen, chopped broccoli
- 8 oz. sour cream
- 2 cups cheddar cheese
- Combine cans of soup together.
- Add equal amount of milk (3 cans).
- Heat on medium heat and add sour cream.
- Defrost broccoli in microwave (about 10 minutes on defrost), then add to soup.
- Add cheese and heat on medium to low heat, stirring often. (Which is why I like to use the crock - it won't burn your soup and you don't have to constantly stir it!)
DEEP DISH TACO SQUARES
Tacos? Did somebody say tacos? This is the secret to getting my son to like any new dish: put the word "taco" in front of it. Works every time. Hence, he loves this dish! But it really is a taco dish, and here's a funny twist - it came from Amish country. The same bed and breakfast where my parents stayed and had the Baked Oatmeal recipe that I posted. It's another one of those meals that if you forget to plan dinner, you can whip it together fast and no one will ever have to know. That's what I did tonight - because I snuck a nap in this afternoon.
Ingredients:
- 2 cups Bisquick
- 1/2 cup cold water
- 1 lb. ground beef or ground turkey
- 1 green pepper
- 2 Tbsp. chopped onion (or dried minced onion)
- 8 oz. sour cream
- 1 pkg. taco seasoning
- 1 cup shredded cheddar cheese
- 1/3 cup mayonnaise
- 8 oz. tomato sauce
- Paprika
Directions:
- Combine Bisquick and water, stir with fork until blended.
- Press in bottom of slightly greased 8x8 baking dish.
- Bake at 375 degrees for 9 minutes.
- Cook ground meat, green pepper and onion in skillet until meat is brown.
- Add taco seasonings after draining meat and stir in tomato sauce and spoon over baked crust.
- Combine sour cream, mayonnaise, and cheese, and spread over meat mixture.
- Sprinkle top evenly with paprika.
- Bake at 375 degrees uncovered for 20-25 minutes or until lightly browned.
I usually serve lettuce, extra cheese, and extra sour cream alongside just so my son will be happy about the taco-likeness. He piles it on. Get creative - tomatos and black olives, will work too!
CREAMY WHITE CHICKEN CHILI
It was chili dinner day at church and I had been sick the previous week. On Sunday I arose feeling much better, and we made a quick decision to attend the dinner. Which meant I needed to make my White Chicken Chili. After all, it's getting pretty popular now, I wouldn't want to disappoint my fans! Jim was insistent that there would be plenty of food and that I shouldn't worry about it. "No way - a family of six not showing up with something??? I'm making my chili." Was my response. Why was I so sure I could prepare it in just a matter of minutes? Because I had all the necessary ingredients on hand, and it is EASY!!!
Sure enough, friends (including my future son-in-law) asked if I had brought the chicken chili, and in which of the myriad of crockpots was it located. I promised the recipe on the Kozi Kitchen, so here ya go, friends!
Ingredients:
- 1 large can cooked chicken (or 1 1/2 cups left over cooked chicken)
- 1 can chicken broth or 2 tsp. chicken bullion mixed with 2 cups water (I always substitute this for chicken broth, I keep it stocked and use it for many dishes)
- 2 cans Great Northern Beans
- 1 can green chilis
- 1 tsp. salt
- 1 tsp. oregano
- 1/4 tsp. Cayenne pepper
- 1/4 tsp. pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
Directions:
- Mix all ingredients together in crock pot except sour cream and whipping cream.
- Cook on high one hour or low 3 hours.
- Add creams and cook 30 more minutes on high.
Enjoy all that hearty goodness with thick slices of french bread or crackers!
These babies are a favorite at our house. I stumbled across smoked paprika at the store one day, paired it with smoked sea salt, and came up with a vegetable dish everyone loves! Do you realize what a feat this is?! I have a family of 6! SIX!!!! Never can you please everyone. Except just this once.
I found these at Sam's, of course in a giant bag. This works wonderfully for us and lasts a while.
Ingredients:
- Frozen green beans
- Non-stick cooking spray
- Smoked Paprika
- Smoked Sea Salt
Directions:
- Spray large skillet with cooking spray.
- Sprinkle pan with paprika and sea salt. Use your own judgement - I probably use about 1/4 tsp. each, but I just sprinkle it all over the pan - roughly 7 sprinkles. (Is that a term?!) You don't want too much of it or it will overpower the beans.
- Turn oven on medium heat and let pan warm until you smell the smoked seasonings, then add frozen beans.
- Cook 15-20 minutes, you want them to still have their color and not be shriveled up. That's when you know you've gone too far.
Enjoy! Again, this little creation was purely accidental, I hope you like it as much as we do.
Who doesn't love chicken pot pie? It's yummy, creamy, comfort food. But who has time to roll out a crust most nights after a long day at work or home with the kids? Nobody. Rolling out a crust just makes you mad, unless you are an expert pie maker like my mother-in-law. Most of us aren't. Most of us don't even wanna go there. I can make a pie crust, I just get mad every time I do it because it doesn't look or taste like her's. This is why she makes the pies for our Thanksgiving dinner every year - because I ask her to! Anyway, that's a bit off subject. Back to not wanting to make a crust for a pot pie, yet wanting to eat one.
A couple of years ago some of us homeschool moms decided our kids needed a home-ec class to learn how to cook. We each sponsored a cooking class in our homes, and mine was - guess what - PIES. Of all things. We made individual pumpkin pies and everyone learned how to make a crust. I even pulled off how to roll out a crust (without crumbling) and look like I knew what I was doing. And then my wonderful friend and homeschool mentor Betsy introduced this wonderful pot pie recipe, and it has been a favorite at our house ever since. The best part? FROZEN PIE CRUSTS!!! This is so easy you can do it as a last minute throw together meal. Keep these ingredients on hand for some night when you get in late and everyone's grouchy and wondering how you're gonna pull dinner off. And then, you will. I don't know if any of those home-ec kids ever exercised their new pie crust skills, but at least we all got this practical and much-loved recipe out of the deal!
Ingredients:
- 2 Deep dish frozen pie crusts (one package = two)
- 1 15-oz. can Veg-all (the one in the picture was too big - we only used half the can.)
- 1 Can cream of chicken soup
- 1/2 cup milk
- 1 Can cooked chicken (sometimes I use leftover chicken or turkey or boil a few frozen tenderloins that I have on hand. But if I keep a few cans of these (from Sam's, naturally), it makes everything simpler!
Directions:
- Preheat oven to 425 degrees
- Mix Veg-all, milk, cream of chicken soup, and chicken together. With canned chicken you need to cut the chunks up. This doesn't take long.
- Prick pie crusts. Pour chicken mixture into one pie crust.
4. Top with the other crust. Hint: keep these frozen until ready to use. If you let the crusts get too
warm, it's hard to slide the top one out.
5. You may pinch crust edges together if you like, but I don't because the crust tends to cave.
6. Bake 30-35 minutes or until golden brown. Be sure to place it on a pan or cookie sheet in
case the filling spills over.
Cut and watch it disappear! It is so good, my family is sad when there are not any left overs, so usually I make two. In which case, I use the large Veg-all can!
CANDIED SWEET POTATOES
I apologize for not having a picture of this yet. It was sort of a last minute effort at a quick side dish with what I had lying around and people were starving, so I had no time to waste taking a picture before it was utterly inhaled! Next time I make it, I will insert one.
I found the recipe on allrecepies.com, but modified it to meet my speed/simple need. Here is what I came up with, and I am telling you right now, it is the smoothest, creamiest, sweetest, yummiest sweet potato recipe I've ever had the pleasure of knowing. My husband even said, "You can forget that sweet potato casserole you make every Thanksgiving and just switch to this!" And this is monumental, for he adores my sweet potato casserole.
Ingredients
- Two very large sweet potatoes or 4-5 medium (I used two large)
- 1 1/4 cups margarine
- 1 1/4 cups brown sugar
- 4 cups miniature marshmallows
- ground cinnamon to taste
- ground nutmeg to taste
Directions
- Preheat oven to 400 degrees.
- Microwave sweet potatoes until done. Be sure to puncture holes in them with a knife first. It took 10 minutes to cook them through in my microwave. Remove and peel - the skin should lift right off.
- In a large, oven safe saucepan over medium heat, combine margarine, brown sugar, 3 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
- Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks.
- Bake, using the same pan, in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.
The recipe originally called for first skinning, then boiling the potatoes, which you can do, only why would you want to when it's more work? It also said to transfer to a 9x13 greased pan after cooking in the sauce and before baking in the oven. I say - why not use an oven safe pot for all of it and be done with it. However, if you don't have an oven safe sauce pan, you should definitely transfer. I hope your fam enjoys this recipe as much as mine did!
HOMEMADE CROUTONS
A couple of years ago when we had our homeschool home ec class, the girls made these and in my opinion, they're way better (not to mention softer) than any store bought croutons out there. And - key word - SIMPLE!
Ingredients:
- 4 slices stale bread any kind (fresh bread will work too)
- 2 Tbsp. Parmesan Cheese
- 1/4 tsp. each: Oregano, celery salt, garlic salt
- 2 Tbsp. vegetable or olive oil
Directions:
- Combine seasonings with oil in small bowl.
- Cut bread into 1 inch cubes.
- Add bread cubes to seasoning mixture and toss well to mix.
- Bake at 325 in a single layer for 10-15 minutes until crisp. Cool. Store in a sealed container.
HOLIDAY MASHED POTATOES
This is a holiday staple at our house. Mashed potatoes mixed with cream cheese, sour cream, eggs, and seasonings, stored in the 'fridge overnight and ready to bake the next day! Why would you not? Simple and yummy!!!
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| HOLIDAY MASHED POTATOES |
Ingredients:
- 3 lb. (about 12 medium) white potatoes, peeled and cooked (hot)
- 8 oz. cream cheese (room temperature)
- 1/4 cup margerine (1/2 stick, also at room temperature - just set both of these out as you're cooking the potatoes, then they'll be ready.)
- 1/2 cup sour cream
- 1/2 cup milk
- 2 eggs, lightly beaten
- 1 tsp. salt
- Dash of pepper
Directions:
- Make sure you've already cooked and boiled your potatoes. It usually takes them about 15 minutes to boil start to finish. Always test a couple with a fork to make sure they're soft.
- Turn potatoes into large mixer bowl and mash with mixer.
- When all lumps are removed, add cream cheese and butter in small pieces. Beat well until cheese and butter are both melted and completely mixed.
- Mix in sour cream.
- Add milk and eggs.
- Add salt and pepper and beat all until light and fluffy.
- Place in greased 9 x 13 inch casserole dish and refrigerate several hours or overnight (I always do overnight, it's best.)
- Bake in 350 degree oven for 45 minutes until lightly browned on top.
Serves 12-15 - sooooo good!!!
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| THE FINISHED PRODUCT! |
BLOOMIN' PIZZA BREAD
See all the cheesy yumminess? Yeah...this was DEFINITELY a keeper. Not exactly as pretty as the picture I had of the original recipe, but so - SOOOOO delicious!
Bloomin' Pizza Bread
Ingredients:
- 1 unsliced round loaf sourdough bread
- 12-16 ounces mozzarella or Provolone cheese, thinly sliced (I just used shredded mozzerella
- 1 (3.5 ounce) package pepperoni, halved
- 3 Tablespoons butter, melted
- 1/4 teaspoon garlic powder
- 1/4 tsp. oregano
- 1/4 tsp. sweet basil
- 2 Tablespoons Parmesan cheese
- pizza/marinara sauce for dipping
Directions:
- Preheat oven to 350 degrees.
- Cut the bread lengthwise and widthwise without cutting the bottom crust. This is a bit tricky but the bread is very forgiving.
- Place bread on a foil-lined baking sheet (with extra foil on the sides and top to roll the bread up in) and insert cheese slices and pepperoni between cuts. Combine butter, garlic powder, and seasonings. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese.
- Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and pepperoni is a little crispy.
Ever since I was a young mother I've made my own spaghetti sauce. I'm not talking "canning", I just make it from scratch for dinner. I first used the recipe from the back of a tomato paste can, then I modified, tweaked, and tasted down through the years. I never could get into Ragu, Prego, or any of that other fast stuff. This isn't rocket science, there's nothing hard about it, it's simply a few ingredients thrown together, and I just like it better. I usually throw it in the crock pot - and I like anything that can cook itself! See what you think - try it and tweak it to your tastes!
Ingredients:
- 2 cans any kind of tomato sauce (I prefer Hunt's because I can get it in the large box at Sam's)
- 3 cans Cantadina Tomato Paste with Italian Herbs - there is no negotiating here, this is the secret!
- 1 cup water
- 1/3 cup brown sugar - I like a sweeter taste to take the tartness off the sauce - if you don't, use less.
- Gound beef or turkey
Directions:
- Dump it all together, stir, let it simmer 15 minutes, add browned meat and simmer up to 15 minutes longer if desired. POOF! Yer' done! Oh, and add your pasta of choice.
Serves 6
PERFECTLY EASY DINNER ROLLS
Thanksgiving dinner cooking has begun!!
Every year I get nervous about the rolls. Will they rise too soon? Will they rise at all? Will they bake evenly, or will that one in the middle still be doughy while surrounded by a too-done crust on top? All these questions and more plague my brain. But usually, everything turns out just fine, because I use this recipe!
The key to these rolls is mixing them up and chilling them first. They can be chilled anywhere from 2 hours up to 4 days! That's the nice thing about it - you don't have to do all of the work all at once. In case you are afraid of making bread (like I used to be), I will be providing plenty of tips with this recipe. It took me years to get my nerve up to baking rolls for company, and this is the recipe that gave me my confidence! Every year I host Thanksgiving dinner, and I usually bake the rolls. Everyone seems to love them, including myself. They are sweet, warm, and tasty!
I just made these "test" rolls tonight. I like to use what my family doesn't eat for stuffing crumbs - YUM!!!
PERFECTLY EASY DINNER ROLLS
Ingredients:
- 1 cup warm water (105 degrees to 115 degrees) (I just guess about this - I'll tell you later)
- 2 packages active dry yeast
- 1/2 cup (1 stick) butter, melted
- 1/2 cup sugar
- 3 eggs
- 1 teaspoon salt
- 4-4 1/2 cups unbleached all-purpose flour
- Additional melted butter (optional)
Makes two dozen rolls
Directions:
- Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
- Stir in butter, sugar, eggs and salt. I always do the sugar, eggs and salt first, butter last, in case it's too warm for the yeast. The best thing to do with this recipe is melt the butter and let it cool before beginning, but if you're in a pinch, put it in the microwave but don't melt completely - about 15 seconds. This way it won't be too hot. The key is not to kill your yeast's magic rising powers. I know - I've killed mine a few times.
- Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed).
- Cover and refrigerate 2 hours or up to 4 days.
- Grease 13 x 9-inch baking pan. turn the chilled dough out onto a lightly floured board (or counter). Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 to 1 1/2 hours.
- Preheat oven to 375 degrees. I always turn it on right when I get the dough from the 'fridge so I can set them on top of the warm oven to rise.
- Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired (plus, it makes them pretty). Break rolls apart to serve (I just use a knife and cut along the roll lines).
Secret #1: Don't get your water too hot. It can kill the yeast. I just use hot water from my faucet, but never let it get scalding. Warm water, that's all you need.
Secret #2: Like I said, don't let your butter be too hot.
Secret #3: I use a kneading hook with my mixer to mix the flour. I like defined arm muscles, but stirring that much by hand is just ridiculous.
Secret #4: Don't add too much flour - you want the dough to pull away from the sides of the bowl and off your kneading hook. If 4 cups is enough, leave it at that. NEVER add more than 4 1/2.
Secret #5: Don't add too much flour on your counter when rolling it out. You want enough that it won't stick, and you don't want to knead it at all - you already did that in step #3.
Secret #6: You can pat or roll your dough - rolling makes it more even - shape it into a rectangle and partition evenly 5 marks down and 3 across with a knife. Don't make this harder than it needs to be - if you get confused when you start rolling up the dough balls and some are not as big as others, pinch off excess to add to others and just plop it in the pan. It doesn't matter if they are lumpy and not perfect rolls, they will still be super tasty. You don't want to handle your bread too much, you'll beat it to death.
Secret #7: Spray the opposite side of a piece of plastic wrap to cover the rolls while they rise. When they get as tall as the pan, bake them. Don't let them wait, they will fall.
Secret #8: Don't keep opening the oven door to check them while baking. Leave them ALONE!!! This will ensure that middle roll the even baking it so deserves. I do always check that middle roll with a knife at 15 minutes. If not done, bake the other 5 and then take it out.
Please don't be discouraged by all these "do's and don'ts". I just wish someone had told me all of this at once, it would have at least saved me from killing my yeast!!!
SEVEN LAYER SALAD
This wonderful, tasty salad is made up and refrigerated the day before so you can enjoy all the wonderful flavors the next day when you mix it, and don't you just love make ahead recipes? I make this every year for both Thanksgiving and Easter. Old favorite!
Ingredients:
- 1 head lettuce
- 1/2 cup chopped celery
- 1/2 cup green pepper (I never use this)
- 1/2 cup chopped onion
- 1 10oz. pckg. frozen peas
- 2 cups mayonnaise
- 1 cup sugar
- 1 cup cheddar cheese
- 10 slices bacon, crumbled or packaged bacon bits
Directions:
Layer as given and refrigerate to 24 hours. Toss before serving. Tips: when spreading the mayo on the peas, use a spatula, or better yet, use squeeze mayo. I personally prefer the taste of fresh cooked bacon to bacon bits so I do it in the microwave a few slices at a time. Also, if you have a few onion haters, you may want to do what I do and make one salad with and one without.
EASIEST BAKED BEANS EVER
I came up with this recipe many years ago and whenever I take it to a dinner of any kind, I always get asked for the recipe. Just don't freak out on me when you see the large amount of brown sugar it contains!
Four ingredients
Ingredients:
- 1 large can Bush's Original Baked Beans
- 1 cup barbecue sauce
- 1/2 cup ketchup
- 3 cups brown sugar
Directions:
Mix together in 9 x 13 glass dish and bake at 350 degrees for 1 hour. You can mix up the day before to save time. Yum!
Yes, this is indeed the recipe everyone is raving about - ENJOY!
Ingredients:
6 large baking potatoes, peeled, cut in 1/2-inch cubes
1 large onion, chopped
1 quart chicken broth
3 cloves garlic, minced (or pressed) (see Note)
1/4 cup butter
2 1/2 teaspoons salt
1 teaspoon pepper
1 cup cream or half-and-half cream
1 cup shredded sharp Cheddar cheese
3 tablespoons chopped fresh chives
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
cheese, for sprinkling
Note: I rarely use real garlic. However, I happened upon a squeeze bottle in the grocery store, so there's that, but did you know you can substitute 1/8 tsp. of garlic powder for 1 clove of garlic? Done it for years!
PREPARATION:
Combine first seven ingredients in a large crockpot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened. Stir in cream, cheese and chives.
Top with sour cream (if used), sprinkle with bacon and more cheese.
Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened. Stir in cream, cheese and chives.
Top with sour cream (if used), sprinkle with bacon and more cheese.
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