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Garlic Smashed New Potatoes Recipe

Ingredients:

2 pounds unpeeled baby red potatoes, cut in half if large
6 cloves garlic, halved
2 Tbsp butter
2 Tbsp heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper to taste
1/8 cup chopped chives
2 Tbsp bacon bits

Preparation:
Gently boil red potatoes and garlic in salted water until tender. Drain.

Using the back of a large spoon, smash each potato once so the pieces are very large and chunky. Add butter, cream, chicken stock, salt, and pepper. Stir gently to combine. Fold in chives and bacon bits. Gently reheat if necessary. Serve hot.

Yield 2 to 4 servings

Fry cook, thanks for the new potatoes recipe. Do you have a good recipe for cheesecake, baked or no bake?

shur wrote:

<quoted text>I had a Mother-n-law that also could fry the best potatoes, she said to put a little butter in while frying them ..said it would make them 'golden brown'..thats the way i still fry mine ..but her's was always better..I learned a lot from her ..too bad I didn't get custody of her when I divorced her son...LOL...
sorry, just had to add that...thought it'd be funny..(true tho..)

Thanks I will have try that

sounds good wrote:

I love the vanilla fudge that you can get at pigeon forge and gatlinburg. I have tried several fudge recipes but never found one that tasted even close. Does anyone have one that they have tried that taste like it. I would greatly appreciate it.

just wondering if you got this recipe or not would like to have it if you did.thank you

Jingle Bells wrote:

Fry cook, thanks for the new potatoes recipe. Do you have a good recipe for cheesecake, baked or no bake?

Classic Cheesecake

Crust:
6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs,
2 tablespoons sugar
Pinch fine salt

Filling:
2 pounds cream cheese, at room temperature
2 cups sugar
1 cup sour cream
6 large eggs, lightly beaten
2 tablespoons vanilla paste or extract
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest

Berries, optional

Position a rack in the middle of the oven and preheat to 325 degrees F.

For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.

For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add 1 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in 3/4 cup sour cream, then eggs, 1 tablespoon vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.

Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.

Meanwhile, stir together the remaining sour cream, sugar and vanilla paste. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheese cake.

Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.

Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.

Simply Delicious Lightened Cheesecake

1 tablespoon unsalted butter, at room temperature
1/4 cup graham cracker crumbs
1 (15-ounce) container fat-free ricotta cheese, at room temperature
2 (8-ounce) containers reduced fat cream cheese, at room temperature
1 large egg
5 large egg whites
1 cup plus 1 tablespoon sugar
Pinch salt
2 cups light sour cream
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons lemon zest
1 tablespoon amaretto
1/3 cup toasted sliced almonds
1 1/2 cups quartered and hulled strawberries

Preheat the oven to 350 degrees F.
Grease a 9-inch springform pan with the butter and coat it with the graham cracker crumbs, shaking out any excess.

Combine the ricotta with the cream cheese in a bowl until very smooth. Add the egg and egg whites, 1 at a time, stirring until well incorporated. Add 3/4 cup sugar, pinch of salt, 1/2 cup sour cream, 1 1/2 teaspoons vanilla, and the lemon zest and beat until very smooth and light, 2 to 3 minutes.

Pour the batter into the prepared springform pan. Bake for 45 minutes, then reduce the heat to 300 degrees F and continue baking until the cake is set in the center, about 15 minutes longer. Remove the cake from the oven and let cool for 10 minutes. Reduce the oven to 250 degrees F.

In a small bowl, combine the remaining 1 1/2 cups of sour cream, 1/4 cup of the sugar, 2 teaspoons of the amaretto, and the sliced almonds. Stir until the sugar is dissolved. Pour this mixture over the top of the cheesecake and smooth with the back of a spoon or a spatula so that the sour cream mixture evenly covers the top of the cake. Return to the oven and bake for 10 minutes.

Remove the cheesecake from the oven and cool on a wire rack. When the cake has cooled to room temperature, refrigerate, covered, overnight or until well chilled.

Combine strawberry quarters, remaining tablespoon of sugar, and remaining teaspoon of amaretto in a medium bowl. Allow berries to macerate for 30 minutes.

When ready to serve, run a sharp knife under warm water and wipe dry. Run the warmed knife around the edges of the springform pan to release the sides. Remove the springform, slice the cheesecake, and serve with macerated strawberries on the side.

{No bake}
Blender Cheese Cake

Ingredients:

16 Graham cracker squares
1/2 cup butter or margarine -- melted
1/2 cup boiling water
1 package (3 Oz) Lemon Gelatin
2 tablespoons lemon juice
2 cups cottage cheese -- divided
8 ounces Cool Whip
21 ounces Fruit Pie Filling

Directions:
Crush graham cracker squares; combine with butter. Press into bottom of 7 x 11 inch pan. Set aside. Pour boiling water into blender container; add gelatin; process at a low speed until gelatin is dissolved. Add lemon juice and 1 cup cottage cheese. Process at a high speed until smooth.

Add the remaining cottage cheese and process until smooth. Pour into large mixer bowl. Add frozen whipped topping and mix at a low speed until smooth.

Pour over graham cracker crust. Chill until set.(This is ready for serving in minutes.) Top with pie filling if desired.

Classic Chocolate Cheesecake

Ingredients:
1-1/2 cups Semi-Sweet Chocolate Chips
1 (8 ounces) package Cream Cheese, softened
1 (3 ounces) package Cream Cheese, softened
1/2 cup Sugar
1/4 cup (1/2 stick) Butter or Margarine, softened
2 cups Frozen Non-Dairy Whipped Topping, thawed
1 packaged Graham Cracker Crumb Crust (6 ounces)


Preparation:
Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside to cool.
Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended; spoon into crust.

Refrigerate until firm. Garnish as desired.

New York Cheesecake

INGREDIENTS
1 1/2 cups all-purpose flour
1/3 cup white sugar
1 egg, beaten
1/2 cup butter, softened
2 1/2 pounds cream cheese, softened
1 3/4 cups white sugar
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.
To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.
Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.

Thanks for the cheesecake recipes. They all sound great!

hey I am going to have to try one of the cheese cake recipes Fry Cook ......hubby loves cheese cake .......

sure have been busy canning .........probably missed a lot of good recipes ..........I will have to back up and check them out later

Jingle Bells wrote:

How do you cook new potatoes with gravy? I know you make a thickening and add to the potatoes, but I don't know exactly how to do this.

after you boil you potatoes done get a couple table spoons of flour and a cup of hot water ...mix really well .........add to your water in the potatoes and mix till it gets thick ......add your salt and pepper ..........

Mulberry Crumble

Fruit layer

6 cups mulberries (any species)
1/2 cup fresh orange juice
2 tablespoons kudzu or arrowroot
1 1/2 tablespoons chopped fresh wild spearmint or other mint
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon liquid stevia or 2 tablespoons honey, barley malt, or rice syrup

Crumble topping

2 1/2 cups fresh bread crumbs
1/4 cup corn oil or flaxseed oil
1 cup shelled raw pistachio nuts or other nuts, chopped
1/2 teaspoon salt
1 teaspoon ground cinnamon

1. Preheat the oven to 350 degrees.

2. To make the fruit layer: combine the fruit layer ingredients in a bowl and then pour the mixture into a 3-quart casserole dish.

3. To make the crumble topping: combine the crumble topping ingredients except the cinnamon. Press the crumble mixture on top of the fruit layer. Sprinkle the cinnamon on top.

4. Bake for 40 minutes.

Serve hot or cold

Been too busy canning beans to put any recipes on but i will be back with some soon.I am checking in every day.I cant stay away .hahahha

Boil the potatoes until almost done, I put a little bacon grease in them too, then make a thickening of flour and milk, stir that in and let it thicken. Mighty good eating.

Jingle Bells wrote:

How do you cook new potatoes with gravy? I know you make a thickening and add to the potatoes, but I don't know exactly how to do this.

Amish Potato Haystack

With this Amish Potato Haystack recipe you'll understand why this dish is popular among the Amish. It makes a hearty meal!

If you're looking for a recipe for a large dish to take to a family gathering, look no further.

You might want to consider cutting the ingredients in half for smaller families.

Ingredients:

10 med. Potatoes
2 pkg. Ranch dressing mix
1 c. sour cream
1 c milk
4 lb. Hamburger
1/4 c. chopped onion
2 pkg. taco seasoning
salt and pepper to taste

Cheese Sauce:

1/2 c. butter
1/4 c. flour
4 c. milk
salt and pepper to taste
1/2 box Velveeta cheese

Melt butter in pan. Add flour. When boiling, add milk, salt, pepper and cheese.

Cook, peel and shred potatoes. Add sour cream and milk to dressing mix. Fry hamburger with onion and add taco seasoning. Layer all ingredients in casserole in order given, then put cheese sauce on top. Bake until hot. Before serving, top with crushed nacho chips.

AMISH HAYSTACK DINNERS

1 lb ground beef
1 pkg. taco seasoning mix (dry)
1 (14oz) jar (or 1 ½ cup) Newman's Own Sockarooni Sauce or your own favorite spaghetti sauce
1 ½ cup shredded Cheddar cheese, or cheese sauce, which most prefer
2 cup crushed soda crackers or saltines
1 (9oz) bag tortilla chips, crushed
2 cups cooked rice, according to pkg. directions
1 head lettuce, shredded
2 cups tomato, diced
1 cup carrots, chopped
1 cup onions, chopped
1 cup pitted, ripe olives, sliced
1 cup green pepper, diced
1 cup celery, diced
1 cup crumbled, cooked bacon
1 cup sunflower seeds, or other nuts
1 (11oz) jar Newman's Own Salsa, or your choice of salsa

Brown ground beef with taco seasoning in a 12" skillet over medium-high heat.

Add spaghetti sauce. Simmer until meat is cooked through and liquid evaporates. In a saucepan, make a cheese sauce, or use canned cheese soup and add milk. Keep warm. Put rest of ingredients in separate bowls. Let each person serve themselves, layering as follows: lettuce, chips/crackers, meat mixture, rice, tomatoes, carrots, onions, olives, peppers, celery, cheese, bacon, sunflower seeds, salsa, and end with warm cheese sauce. Serves 4.

The recipe for rum cake is very good,i made it,then i took the same recipe & used lemon cake mix,& lemon extract,instead of rum,& it is very good too.This recipe came from Shur,hope you see this,Shur,it is a keeper.Thanks.

Cabbage Casserole


3 cups fresh cabbage, shredded
1 pound hamburger, sautŽed and drained
3/4 cup diced onion
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt
10 1/2-ounce can tomato soup
1 soup can water
1 cup cooked rice
1 tablespoon brown sugar
1 tablespoon lemon juice
1 cup shredded Cheddar cheese



Shred cabbage and place in a greased 2-quart casserole. Mix in meat and onions. Then stir in rest of ingredients, except cheese. Stir the whole casserole well. Cover and bake at 350 degrees for 1 hour. Top with cheese before serving.

Quick Dinner Rolls

2 cakes of yeast (or 2 packages of dry yeast)
1 /4 cup of lukewarm water
1 1 /4 cups of milk
3 tablespoons sugar
1 /2 teaspoon salt
4 tablespoons butter
3 cups flour

Dissolve yeast in water. Milk sugar, salt, and butter should be put into a pan over the oven and heated to lukewarm. Add yeast and flour and stir until blended. Put in a warm place for 15 minutes. Turn out on a floured board and press to 1 inch thickness. Cut out circles. Fold dough over bits of butter. Place on greased cookie sheet. Let rise 15 minutes and bake 10 minutes in a 350 oven.