Aunt Laurie's Ooey-Gooey Potatoes

Just. So. Yummy.

Aunt Laurie's Ooey-Gooey Potatoes
2 1/2 pounds of potatoes, boiled, peeled and cubed. (This was about 6 regular size potatoes)
1/2 medium onion, chopped
1/2 cube of butter
4 oz. cream cheese
1-2 cans of Cream of Mushroom soup (depends on how saucy you want them)
8 oz. sour cream
4 oz. shredded cheddar cheese

In a large saucepan melt the butter. Stir in the cream cheese until its melted and smooth. Add the soup, and sour cream.  Once its warm and well blended, add in the cheddar cheese and stir until its melted.

In a large crockpot, mix together the potatoes and onion. Pour the cheesy mixture over the top and stir everything until the potato mixture is well-coated. Cook on HIGH for 2-3 hours.

Carrot Cake

I've never been a carrot cake lover, but boy is this DELISH! It's Micah's favorite and the recipe comes from his mom- Mom Richards.

Carrot Cake (Annette’s)

2 cups sugar

2 cups flour

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

4 cups grated carrot (about 4-5 large carrots, for those of you who are like me and don't know- don't buy 10 carrots)

1 cup cooking oil

4 eggs

Grease and flour pan. Combine first 5 ingredients. Add next 3.  Beat with mixer until well mixed.  Bake at 350° for 50-60 min. until done. 

Cream Cheese Frosting

1 pkg (8 ounces) cream cheese softened

4 cups powdered sugar

1 tsp vanilla

1 stick of butter & 1 Tbs milk

Blend well on low speed until smooth, spread and refrigerate cake

 

I am telling you- you will want to eat the frosting by the spoonful. It's so yummers. Micah prefers this cake to be chilled in the fridge before eating it, I'm not a fan as much. Either way it needs to be refrigerated after its frosted.

Even EASIER White Chicken Chili!

I posted a white chicken chili recipe on here earlier. And then a good friend pointed me in the direction of an even easier version--because this one uses the crockpot!  Plus its just darn good eatin'...

Slow Cooker Cream Cheese Chicken Chili
(Recipe adapted from  here. I made MINOR changes, at best.)

1 can black beans
1 can corn, undrained
1 can Rotel (or diced tomatoes with chilis), undrained
1/2 onion, finely diced
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel/tomatoes, and black beans. Top with diced onions, seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

We had it with corn bread plopped right on top of the chili bowl. YUM!

Stromboli

We love, love, LOVE pizza at our house. Here's a fairly easy way to mix it up a bit. Its also a great idea for those who love dipping their pizza because extra sauce is key to the tasty joy.

Easy Stromboli
(Adapted from here)
 
1 tablespoon active dry yeast 
1 cup warm water (110° to 115°) 
3 tablespoons vegetable oil 
1/2 teaspoon salt 
2-3/4 to 3-1/4 cups all-purpose flour 
Spaghetti or Pizza sauce to your liking (1-2 cups?)
20-30 slices of pepperoni
Diced green pepper
Diced onion
Lots of shredded mozzarella cheese

In a large bowl, dissolve yeast in warm water. Add the oil, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. 

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Turn onto a lightly floured surface; roll into a 14-in. x 12-in. rectangle. 

Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Spoon sauce to within 1/2 in. of edges. Top with the pepperoni, peppers, onions and cheese. Obviously whatever toppings YOU want will work. 

Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Hint--you REALLY want to pinch this thing tight and...it will probably still start oozing in the oven.

Bake at 400° for 25-35 minutes or until golden brown. Meanwhile, heat up extra sauce on the stove. Serve your stromboli warm, topping slices with lots of extra sauce. Enjoy!