Slow Cooker Ham and Potato Soup

INGREDIENTS:

8 cups russet potatoes, diced

1 yellow onion, diced

2 large carrots, peeled and chopped

1/2 cup chopped celery

16 ounce Cubed Ham 2 packages of packages Smithfield Anytime Favorites™ Cubed Ham

1 teaspoon Kosher salt

1/4 teaspoon fresh cracked black pepper

1/4 cup flour

4 cups chicken broth

1 1/2 cups heavy cream (you can also use milk – I used whole milk)

½ cup sour cream

INSTRUCTIONS:

1 ) Add the potatoes, onion, carrot, celery, ham, Kosher salt, pepper chicken broth to your slow cooker and cook on low 7-8 hours, or high 4-5 hours.

2 ) Using a potato masher, mash about 1/3 of the potatoes (don’t worry the ham won’t really mash that much)

3 ) Add the flour, heavy cream/milk and sour cream and stir everything together.

Cover and cook on high for an additional 15 minutes.

AIR FRYER DONUTS 🍩🍩🍩

Just take one pack of grands biscuits and cut a hole out of the center.

Cook them in your air fryer at 360 for about six minutes or until they’re golden.

Flip them once during cook time to make sure they cook on both sides. 

When you’re finished brush them with melted butter and dip them in cinnamon sugar.

Almond Bark Puff Corn

INGREDIENTS

▢ 9 squares of Almond bark (comes in 12 square count)

▢ 1 bag Puffcorn 9oz

▢ Christmas sprinkles

INSTRUCTIONS

Pour puffcorn in a large bowl.

Break up the almond bark squares and put it in a bowl (I used a large measuring cup). 

Microwave it at 30 second increments stirring each time until fully melted.

Lay down a large piece of parchment paper next to you. Get out a spatula.

Pour half the almond bark on top of the puffcorn. Stir with the spatula making sure the bottom pieces get covered. 

Add the rest and stir.

Spread the puffcorn all over the parchment paper. 

Add the sprinkles on top.

Let harden for about 1-2 hours.

Put in baggies or enjoy!

Ham & Cheese Sliders

INGREDIENTS

24 Hawaiian sweet rolls

1 package Swiss Cheese Slices

Smoked ham

½ cup melted Butter

1 tbsp Dijon Mustard

1 tbsp poppy seeds

1 tsp Worcestershire Sauce

1 tbsp dried minced onion

DIRECTIONS

Preheat oven to 350F.

In a small bowl, whisk together melted butter, mustard, poppy seeds, worcestershire and minced onion.

Slice through the buns to separate the tops and bottoms. 

Place the bottom layer of the buns in a 9x13” baking dish. Layer with ham, cheese. Place the top layer of buns on top.

Brush the butter mixture over the tops of the buns, making sure some gets in between the buns.

Bake for 15-20 minutes, until the cheese is melted. Serve warm.

Oreo Delight Dessert

Prep Time 25 minutes

Chill Time 6 hours

Total Time 6 hours 25 minutes

Servings 9 Servings

INGREDIENTS

Base:

30 Oreos

7 tablespoons unsalted butter melted

Cream Cheese Layer:

8 ounces 1 package of cream cheese, room temperature

1 cup powdered sugar

2 teaspoons vanilla extract

1 8-ounce container of whipped topping, thawed

Chocolate Layer:

1 3.4-ounce package of instant chocolate pudding mix

1 1/2 cups cold milk

Top Layer:

1 cup heavy whipping cream

1/4 cup powdered sugar

INSTRUCTIONS

Base: Add the Oreos to a food processor and run at high speed until the Oreos are blended into fine crumbs. 

Scoop out about 1/2 cup of crumbs and set them aside for the top of the dessert.

While running the processor at low speed, slowly pour in the melted butter, and continue running until well-mixed. (Stir the crumbs with a spatula or spoon, if desired, to make sure the crumbs are well coated in the butter.)

Press the crumbs into the base of an 8x8 baking dish or pan, and set in the freezer while you make the cream cheese layer.

Cream Cheese Layer: 

In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.

Fold in the whipped topping until well-mixed.

Spoon the cream cheese mixture over the Oreo crumb base, and spread evenly. Place in the refrigerator.

Chocolate Pudding Layer: 

Whisk the chocolate pudding and cold milk together in a medium or large bowl until thick.

Pour over the cream cheese layer, and smooth out with a spatula.

Top Layer: 

Beat the heavy whipping cream and powdered sugar with an electric hand mixer until stiff and fluffy. 

Spread over the chocolate pudding with a spatula.

Sprinkle the reserved Oreo crumbs over the top, cover with plastic wrap, and refrigerate for 4-6 hours, or until set.

Serve chilled.

Chicken Parm Soup

Prep Time - 30 minutes

Servings - 8 servings

Calories - 202kcal

 

INGREDIENTS

1 28 oz can san Marzano tomatoes

2 tbsp salted butter

2 tbsp dried minced onion or 1/2 cup minced fresh onion

1 tsp minced garlic

1 6 oz can tomato paste

4 cups chicken broth

1 tsp oregano

1 1/2 tsp basil

1 tsp salt

2 cups dried pasta small pasta like small shells, elbows or ditalini

1/2 cup heavy whipping cream

2 cups diced rotisserie chicken

1 cup mozzarella cheese

INSTRUCTIONS

Pour the can of tomatoes into a large bowl and then use kitchen shears to cut and dice the tomatoes into small pieces. Set aside.

In the bottom of a large pot, melt the butter completely.

Add in the minced onion and garlic, sautéing until fragrant, for a minute or two.

Add the can of tomato paste and 1 cup of chicken broth and stir until smooth.

Add in the prepared tomatoes. Stir until combined.

Add the remaining 3 cups of chicken broth to the pot along with the oregano, basil and salt. Stir.

Bring to a boil.Once the soup is boiling, add in the dry pasta. 

Set a timer and simmer for 10-12 minutes, stirring occasionally. 

Start checking for doneness at 10 minutes.

Once the pasta is a dente, add the chopped chicken to the pot and stir to evenly distribute the chicken.

Turn off the heat.

Stir in the heavy cream until well combined.

Serve and top each bowl with some Mozzarella cheese.

Nutrition

Calories: 202kcal | Carbohydrates: 7g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 1130mg | Potassium: 391mg | Fiber: 1g | Sugar: 4g | Vitamin A: 739IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 1mg

Air Fryer Blooming Baked Potatoes

PREP TIME - 5 minutes

COOK TIME - 12 minutes

ADDITIONAL TIME - 7 minutes

TOTAL TIME - 24 minutes

INGREDIENTS

2 Medium potatoes, sliced crosswise and lengthwise

1 TBS Olive oil or spray oil.

Salt and pepper to taste

1/4 tsp garlic powder

1/4 tsp dried thyme

1/4 tsp dried rosemary

1 TBS fresh parsley, finely chopped (for garnishing)

Optional toppings: Butter, Bacon crumbles, Shredded cheese, Chives or green onions, sour cream.

INSTRUCTIONS

Start by washing and scrubbing your potatoes, then pat them dry.

Slice them crosswise and lengthwise into thin slices. Be careful not to cut all the way through. The potato petals must still be attached to the base of the potato.

Place the potatoes in the microwave, and cook on high for 5-7 minutes until soft.

Preheat the air fryer to 390°F (195°C).

Remove potatoes from the microwave and brush them with olive oil or melted butter, then sprinkle with salt and pepper, to taste, garlic powder, rosemary, thyme, and/or seasoning of choice.

Place the potatoes in the air fryer and cook on airfry setting for 10-12 minutes, or until they are tender and golden brown with crispy skin.