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Crockpot Cheesy Shredded Potatoes No Soup

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Crock pot Cheesy Shredded Potatoes No Soup (made without canned soup).

I am sharing a recipe for Crockpot (slow cooker) Cheesy Shredded Potatoes made without condensed soup.  I only see recipes for cheesy potatoes that call for a can of soup which I can not do due to food allergies. I made this recipe for our families Easter meal this year. My sister has made it in years pasted but she bakes it in the oven as a casserole. I was using the oven to bake something else and didn’t have room to make the potatoes too so I used the Crockpot. I believe my Crockpot is the 7 quart size for reference.

I needed to feed about 35 people so I made a large batch but you can cut the recipe in half if you want to make a small batch.  I used frozen shredded potatoes but I thawed them in the fridge the night before. The potatoes take awhile to cook and having them frozen makes it harder to ensure even cooking.

Note: If you use the cubed potatoes instead of the shredded potatoes or non thawed potatoes it will take longer to cook.

Make sure you keep an eye on the potatoes and stir them occasionally so they don’t start burning or overcooking, every slow cooker cooks a little different.

Crockpot Cheesy Shredded Potatoes No Soup
 
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Recipe type: side dish
Ingredients
  • 2 bags of shredded potatoes (about 26oz each) I bought mine frozen then thawed in the fridge the night before
  • 16 ounce container sour cream (2 cups)
  • 1½ cups milk
  • 1 teaspoon garlic powder
  • black pepper, to taste
  • 1 teaspoon salt
  • 2-3 cups shredded cheddar cheese
  • ½ cup chopped onion (about 1 small onion)
Instructions
  1. Lightly grease crock pot inside before adding ingredients
  2. Add the shredded potatoes, sour cream, milk, garlic powder, black pepper, salt, shredded cheese and onion to the prepared crock pot. Stir ingredients well and cover.
  3. Cook on low setting for approximately 4-5 hours or high 2-3 hours if using thawed shredded potatoes. Cook until potatoes are done. If using frozen shredded potatoes or diced potatoes it may take longer to cook. Stir occasionally to ensure even cooking.

 

 

 

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How To Cook Spaghetti Squash

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How To Cook Spaghetti Squash in the oven.

I love all the different kinds of squash out there and they are super healthy for you too. I usually steam acorn and butternut squash when I make it but spaghetti squash I always bake it in the oven. It is super easy to make spaghetti squash in the oven.

The hardest part about making it is cutting it in half. I have tried all different types of knives and the skin is just so hard to cut but I do have a trick I use that has helped greatly. You can skip it if you don’t have any trouble cutting it in half. I actually pierce a few holes in it then microwave it for a couple minutes and this helps to precook it and softens the skin to a degree that I can cut it much easier. The stem is kind of awkward to cut around so I usually cut everything but that area then when I go to pry it in half the stem part usually just breaks open easily.

I probably overcooked this squash a bit (the edges browned) when I made it because I kept it in at least 50 minutes but I like mine to be really soft. The cooking times vary depending on how soft you want it and the size you are cooking. Don’t forget to scrape out the acorn seeds before you put it in the oven. You cook it cut side down on a cookie sheet then when it is done you flip it over and can scrape up all the strands of squash so it looks like spaghetti noodles almost.

I usually make this as a side dish for dinner and only eat one half, the other cooked half I place in the frig and then reheat the next night. It reheats in the microwave really well.

How To Cook Spaghetti Squash
 
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Recipe type: side
Ingredients
  • one large or small spaghetti squash
  • cooking spray or olive oil
Instructions
  1. Preheat oven to 400 F. degrees.
  2. Prick a few holes in the squash with a knife or fork.
  3. Microwave squash for 1½ mins, flip it over and microwave another 1½ mins (this makes it easier. to cut open).
  4. Then cut squash in half length wise, scoop out the seeds.
  5. Spray squash with cooking spray or brush with olive oil.
  6. Place open side face down (skin up) on a baking sheet lined with foil or parchment paper.
  7. Bake small squash for 30-40 mins and large ones 45-55 mins.
  8. Remove from oven and let cool for a few minutes. Use a fork to scrape out the strands of squash.

 

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Oven Roasted Baby Potatoes

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Oven Roasted Baby Potatoes.

Oven Roasted Baby Potatoes make a great side dish with dinner. I served these last night with some Honey Mustard Chicken Wraps. I rarely buy those cute little bags of baby potatoes but when I do I love to make oven roasted potatoes with them. I bought my bag of potatoes at Aldi and it was a weird size, it was about 2.75 lbs. They were so small that I only had to cut them in half length wise to use them.

I coated them with olive oil, pepper, salt, and garlic powder. Your preferences might be different so feel free to change the ingredient amounts or add parsley, etc.

Oven Roasted Baby Potatoes
 
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Recipe type: side dish
Ingredients
  • 2-3 lbs small baby potatoes
  • 2 Tablespoons olive oil or vegetable oil
  • ½ teaspoon salt (or to preference)
  • ½ teaspoon pepper (or to preference)
  • 1 teaspoon garlic powder
Instructions
  1. Preheat oven to 400 F. degrees.
  2. Cut potatoes into 1-1.5" pieces, (I just cut each potato in half).
  3. Place potatoes, oil, salt, pepper, and garlic powder in a bowl and toss ingredients together (I used a spoon to mix it all up).
  4. Spread potatoes onto a baking sheet that has a rim.
  5. Bake for 30-45 minutes or until desired tenderness in reached, you can check for tenderness by pricking one with a fork or knife.

 

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Oven Roasted Potato Wedges

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Oven Roasted Baked Potato Wedges.

I love making homemade french fries and potato wedges in the oven. At first I was wary about baking potato wedges in the oven but they actually turn out great every time. I make them about once a week with a dinner meal. I also like to make crinkle cut fries. I had no idea how crinkle cut fries were made and was excited to find out that you just use a crinkle cutter knife to make them, so easy. I make potato wedges with my crinkle cutter sometimes too because it chops the potatoes easier then a knife.

Mmmmmmm…

If your having trouble getting the fries to get that crispy golden look try putting your oven on the broil setting for a minute or two at the very end of baking. It will really help to brown them quick! Another trick I have learned is you can cut the potatoes the night before or in the morning and cover them in a bowl of water and keep them in the frig until you are ready to cook them, just make sure you dry them off well with paper towels or a clean kitchen towel before putting on baking sheet.

You can choose what ingredients below you want to add to the potatoes, sometimes I just make mine with olive oil and black pepper. The flavor combo is up to you. Fresh chopped parsley is also yummy to add after they are baked.

Oven Roasted Potato Wedges
 
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Ingredients
  • 4 large russet potatoes, unpeeled
  • 3 tablespoons olive oil
  • ¾ teaspoon kosher salt (adjust to taste)
  • ¾ teaspoon black pepper
  • 1 teaspoon minced fresh garlic (or garlic powder)
  • 1 teaspoon paprika
Instructions
  1. Preheat oven to 400 degrees F.
  2. Rinse the skin of the potatoes.
  3. Cut the potatoes in half lengthwise, then cut each half into 4 wedges lengthwise. You will have 8 long wedges from each potato.
  4. Place the potatoes on a baking sheet with the olive oil, salt, pepper, garlic, and paprika.
  5. Toss all the ingredients together, making sure the potatoes are covered with oil.
  6. Spread the potatoes in a single layer.
  7. Bake for 30-35 minutes, turning to the other side after 20 minutes. Bake until they are lightly browned.

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German Spaetzle Egg Noodle Recipe

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German Spaetzle Egg Noodle Recipe.

My family comes from a long line of Germans, we have some other nationalities mixed in but pretty strong German. I suppose that is why I LOVE LOVE LOVE German Food and of course beer :)

I didn’t eat Spaetzle growing up or anything, unfortunately! I didn’t find out about this amazing stuff until I was at my husbands family lake cottage in Wisconsin. There is this place called Sigrid’s Bavarian Trail, it’s a restaurant, bar, German gift shop, plus Sigrid the German owner/cook/bartender lives upstairs and did I mention it’s on a lake. This is where I had it and have been hooked ever since. My daughter just orders a double order of it as her dinner when we go there. Yum!

German Spaetzle Egg Noodle Recipe

So I know the “traditional” spaetzle does not have onion or garlic powder, this is something I added because my daughter will only eat her spaetlze straight up with butter, nothing else.  As for toppings it’s kind of a personal preference. I would say my first choice would be butter, parsley and a little shredded swiss cheese, or if we are having Bierocks (a German sandwich) with gravy then I top mine with gravy. But I wouldn’t say no to bacon and onion either :)

You can use a spaetzle maker to make this recipe like the one made by NORPRO or Kuchenprofi. We have a spaetzle maker but my sister just uses a metal grater to make hers. When she uses a metal grater she sets it across the top of the sauce pan then uses a rubber spatula to run the dough across the grater. The dough then falls through the grater and into the pan to cook.

German Spaetzle Egg Noodle Recipe
 
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Serves: 4 servings
Ingredients
  • 1 cup all-purpose flour
  • ¼ cup milk
  • 2 eggs
  • ⅛ teaspoon ground nutmeg
  • 1 pinch ground pepper
  • 1 pinch of onion powder
  • 1 pinch of garlic powder
  • ½ teaspoon salt
  • Toppings:
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley
  • (optional toppings: swiss or mozzarella cheese, sautéed onions, crumbled bacon,or gravy)
Instructions
  1. Fill large pot half way with water, heat on stove top until boiling (add about a tablespoon of salt to the water).
  2. Mix together flour, salt, onion and garlic powder, pepper, and nutmeg. Beat eggs then add alternately with the milk to the dry ingredients. Mix until smooth.
  3. Press dough through spaetzle maker, or a large holed sieve or metal grater.
  4. Drop into simmering water. Cook 5 minutes. Drain well.
  5. Toss noodles in butter. Sprinkle chopped fresh parsley and any other of your favorite toppings, and serve.

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Copycat KFC Coleslaw

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Copycat KFC Coleslaw

I love this Copycat KFC Coleslaw recipe!! It is really easy and tastes like KFC coleslaw.

So either start with a bag of shredded cabbage with carrots or make your own. I’m 50/50 on if I buy the bag or shred it. I use my food processor to shred the cabbage and carrots, it only takes a minute to do.

If you don’t have buttermilk, don’t worry. I never have it on hand. Just pour slightly under a 1/4 cup of milk and pour in about 1/2 tablespoon of vinegar and let it sit  for a few minutes before pouring into the bowl and then you have your buttermilk.

DON’T use light mayo or miracle whip, it won’t turn out the same. You have to use real mayo for this recipe!

 

Copycat KFC Coleslaw
 
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Ingredients
  • ½ cup mayonnaise
  • ⅓ cup sugar
  • ¼ cup milk
  • ¼ cup buttermilk
  • 2 tablespoons lemon juice
  • 1½ tablespoons white vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ tablespoon dried minced onion or 1 tablespoon fresh minced onion
  • 1 bag of shredded cabbage and carrots
  • or shred about ½ head fresh cabbage and ¼ cup shredded carrots
Instructions
  1. Combine mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, pepper, and minced onion in large bowl. Mix until smooth.
  2. Add the cabbage and carrots and mix well.
  3. Cover and refrigerate for 2-3 hours.

Copycat KFC Coleslaw

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