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!