Zippy Roast Beef Hash Recipe

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Zippy Roast Beef Hash is my go-to recipe when I have roast beef leftovers. It’s the perfect quick Sunday morning breakfast with high protein and phenomenal taste. With a few simple ingredients that I always have on hand, I can whip up this up in a few minutes, top it with some steamed eggs, and have a very happy, energized family.

Reuse Your Leftovers in Zippy Roast Beef Hash

When you make your roast beef, I’ve found it really doesn’t matter much what flavor you add to it. Zippy Roast Beef Hash always tastes amazing and the original way you cooked the roast beef enhances that flavor. I almost always start with a chuck roast, only buying them when they are on sale and buying it larger than what I need for dinner, guaranteeing leftovers. In the morning, I trim the cold roast as lean as I can, and cube it up or shred it into bite size pieces for easy eating.
For the potatoes, you don’t have to go out and buy pricy pre-shredded hash browns. As the Zippy Roast Beef Hash is cooking, shred fresh potatoes over the pan and stir them in. You’ll get a wonderful texture without the extra price! As an added bonus, if you’ve got leftover potatoes with the roast beef, cut them up and use them instead! Use up all those leftovers!

Zippy Roast Beef Hash Recipe

Ingredients

1 medium onion, chopped
1 T olive oil
3 C fresh hash brown potatoes, shredded fresh potatoes, or cubed leftover potatoes
3 C chopped or shredded roast beef
½ C beef gravy
2 T ketchup
1 t salt
3/4 t ground mustard
1/8 t pepper

Instructions

In a skillet, sauté onion in oil until tender.
Add the roast beef and potatoes.
Stir the remaining ingredients together and pour over the pan. Mix to coat.
Cook over medium heat without stirring until browned, about 10 minutes.
Turn and brown the other side.
Serve with your favorite breakfast foods.

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Zippy Roast Beef Hash ~ The Perfect Brunch Dish

Are you having a brunch gathering? Perfect! Make Zippy Roast Beef Hash up ahead of time and drop it in your Crock-Pot on low. It will stay warm throughout the meal and you will have a delicious dish to share! Don’t forget to print out the recipe for your guests. They are sure to want to make it too!

Don’t burn your family out on the same reheated roast beef from the night before. Make something different. For breakfast, lunch, or dinner, Zippy Roast Beef Hash makes a delicious meal alone or with your favorite breakfast foods.

Quick and Easy Roast Beef Recipe

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Quick and Easy Roast Beef is one of those mainstays in my family’s repertoire of recipes. It’s my go-to when I’m in a hurry and want something delicious and fairly healthy that keeps us satisfied. I grew up with the roast of the 70’s, covered in Lipton Onion Soup and dotted with vegetables. Over the years, I’ve updated it, choosing different spices and such, to create a roast beef that’s great on a cold winter’s night with family, or fancy enough for company.

Saving $$ on Quick and Easy Roast Beef

The key to a good roast is the right cut of meat. Crock-Pot cooking can make anything tender, as long as there is a little bit of fat on it. I always shop the sales, grabbing a chuck roast or three when they are $3.49 or less per pound. If I’m making this for a crowd, I’ll bake Quick and Easy Roast Beef in the oven slowly, to mimic the Crock-Pot.

Quick and Easy Roast Beef Recipe

Ingredients

1 3-4 lb beef roast, such as chuck
4 potatoes, washed and quartered
6 carrots, scrubbed, top and ends removed, cut into chunks
6 stalks celery, washed and cut into chunks
3 T McCormick Grill Mates Montreal Steak seasoning
4 T Worcestershire sauce

Instructions

Place the beef roast in the bottom of the Crock-Pot. Sprinkle with steak seasoning and Worcestershire sauce.
Top with the vegetables and cover with the lid.
Set to Low and cook at least 8 hours.
Serve with crusty bread.

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Quick and Easy Roast Beef ~ Changing It Up

The vegetables you use are a function of what you like and what you have. I love root veggies. I’ll often add things like parsnips, turnips, and rutabagas to my Crock-Pot with a roast. Add what you have, even if they are starting to get a little wilty. The flavor they add will be amazing. Don’t limit yourself to roots though. Cabbage, bok choy, tomatoes, and green beans are all delicious in this meal. For tender vegetables, add them later in the day so they don’t just dissolve into the juice.

As far as Crock-Pot meals go, this is probably my all-time favorite. It’s fast and easy to get in the Crock-Pot, and the flavor is just amazing. Next time chuck roasts are on sale at the meat counter, pick one up and get creative with your veggies. Make up a crock of Quick and Easy Roast Beef and make everyone’s day a little bit tastier!

Easy Crock-Pot Sauerbraten Recipe

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Easy Crock-Pot Sauerbraten is a tasty meal that brings a little bit of Germany to your table. A simple marinade, the day (or two) before you plan on cooking it infuses the roast with a deep spicy flavor that is rich and succulent. Vinegar provides a bit of tang, while cloves, lemon, and bay provide a taste unlike your every day roast.

This is an amazing dish for company too. Pair it with hot German potato salad, your favorite vegetable and a loaf of hearty bread for the perfect meal.

Easy Crock-Pot Sauerbraten Recipe

Ingredients

Marinade:
1 C water
1 C apple cider vinegar
1 large onion, sliced
1 lemon, sliced
10 cloves
4 bay leaves
10 peppercorns
2 T sugar
2 t salt
1 3 lb beef roast, sirloin tip or eye of round
For Crock-Pot:
1/4 t ground black pepper
1/2 C water
1/4 C apple cider vinegar
1 large onion, sliced
5 cloves
2 bay leaves
12 gingersnaps, crumbled

Instructions

Place all the ingredients for the marinade in a large plastic zipper bag or bowl. Add roast, seal and turn. Refrigerate at least 10 hours.
Remove the roast from the marinade and place in the Crock-Pot.
Add pepper, water, vinegar, onion, cloves, and bay leaves. Cook on low for 6-8 hours.
Remove the roast to a plate and keep warm. Remove the bay leaves. Turn the Crock-Pot to high and add the crumbled gingersnaps. Stir to dissolve and cook for 10-15 minutes, until the gravy is thickened. Pour over sliced meat and serve.

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Making Easy Crock-Pot Sauerbraten Even Easier

Would you like to make this even easier? Make this when you purchase your roast, then freeze it in the marinade! When you are ready to make it, thaw it in the refrigerator overnight and drop it in your Crock-Pot before leaving for work in the morning. Dinner will be ready for you when you get home!

Bring a little olde world to your table this week. Make Easy Crock-Pot Sauerbraten for your family and enjoy the spicy meatiness!

Ham and Swiss Shepherd’s Pie Recipe

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Ham and Swiss Shepherd’s Pie is a great way to use up leftover ham and gravy from Sunday dinner as a brand new dish! My family can only eat so many leftovers. So I try to come up with new ways to use the meat, veggies, and sauce. This is one of those recipes. Fast and simple, it will be on your table in less than an hour. Add a salad as a side dish (try Asian Cucumber Salad) and it makes a well rounded meal in one pot!

I love to make this the first night we have the meat. Make it up in a dish that can go from fridge to oven and all you have to do is come home, heat the oven and pop it in! You really can’t get much faster than that for dinner. Leftovers, if there are any, are great the next day for lunch too.

You can also change this recipe up with different meats and cheeses, making it very versatile to whatever leftovers you have. Beef and cheddar or smoked Gouda is amazing, as is chicken and shredded Parmesan. The possibilities are quite endless!

Ham and Swiss Shepherd’s Pie Recipe

Ingredients

2 C leftover ham, cubed
3 C ham gravy
1 16 oz bag mixed vegetables, frozen
2 C mashed potatoes
1 egg
8 oz pkg shredded Swiss cheese
chives, diced, optional for garnish

Instructions

Heat oven to 425 degrees F.
In a 3 qt casserole, place the gravy and stir in the mixed vegetables. Add about 1/4 C water if needed to thin out the gravy.
Add the ham and stir.
In a separate bowl, mix the mashed potatoes, egg, and 4 ounces of cheese.
Cover the gravy mixture with the potato mixture, like frosting. Seal the edges with potatoes.
Place in the oven and bake until bubbly, about 30-45 minutes.

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Make-Way-Ahead Ham and Swiss Shepherd’s Pie

If you are a family that makes up meals ahead of time and freezes them, freeze this in individual containers for an easy quick meal on the go. Toss it in the microwave for a few minutes on about 75% power and you’ll have a good meal in minutes when you don’t have time for much else.

Don’t eat the same meal for days when you make a big ham or roast. Worse yet, don’t throw it away when your family gets tired of it. Make it into something new and try Ham and Swiss Shepherd’s Pie. Or Beef and Swiss, or, well, just about anything you have! Ham and Swiss Shepherd’s Pie will become a favorite leftover meal.

Mouthwatering Beef Burgundy Recipe for the Crock-Pot

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Beef Burgundy has a sophisticated, mouthwatering flavor, yet despite that sophistication, is what I call a “dump-and-run” Crock-Pot recipe. There is very little to prepare, and you drop everything in the Crock-Pot, turn it on and go about your day. Serve this with some mashed potatoes, as the juice makes a fabulous gravy with the addition of a little bit of flour or corn starch right in the Crock-Pot!

Mouthwatering Beef Burgundy Recipe for the Crock-Pot

Ingredients

1 beef roast, sized for your Crock-Pot (sale roasts are great for this!)
12 ounces of mixed mushrooms, cleaned and cut in half
1 large onion, chopped
2 C burgundy wine

Instructions

Place the beef roast in the Crock-Pot.
Layer with the onion and mushrooms.
Pour in the burgundy.
Set the Crock-Pot to low and let simmer at least 8 hours.
Serve with your favorite side dishes.

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Simply Delicious Quiche Recipe

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Quiche is elegant, delicious, and simply made. I remember it being for special occasions because of the work involved. Have no fear! This recipe is so easy, you’ll be making it on weekends or for a fast breakfast (it heats easily in the microwave). You can even make it the day ahead for a birthday breakfast, or bunch!

I love making this with turkey sausage, although you can mix up any of the filling ingredients. Just pour the same egg mixture over them and you are all set!

Simply Delicious Quiche Recipe

Ingredients

1 9" pie crust (either homemade or store purchased)
1 lb sausage
6 oz mushrooms
1 C cheddar cheese
4 eggs
2 C half n half
1/2 t onion salt
1/4 t pepper

Instructions

Preheat oven to 425 degrees F.
Prepare the pie crust in a 9" pie pan.
Brown the sausage and mushrooms. Layer in the pie crust.
Top with the cheese.
In a bowl, whisk the eggs, half n half, salt and pepper. Pour over the meat mixture.
Bake for 15 minutes in 425 degree F oven. Reduce heat to 300 degrees F and bake another 30 minutes, until a knife inserted in the center comes out clean.
Serve with fruit , if desired.

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Savory Baked Ham Recipe

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Like a lot of people, I love to save money. One of the ways I save is to buy meat when it’s on sale. Easter is coming, so hams will soon be on sale. I usually pick up a couple large hams for around $.77 per pound and freeze them until I want to cook them. They are easy to make, and give you leftovers for a wide variety of other dishes for the rest of the week!

So, without further adieu, here is a tasty way to make a beautiful dinner for Sunday, or any day!

Savory Baked Ham Recipe

Ingredients

1 ham
1 1/2 C apple juice, cola, or beer

Instructions

Open the ham and remove the plastic disk covering the bone.

Place the ham in a large baking pan and seal well with aluminum foil. (I use recyclable aluminum foil pans for easy cleanup.)
Heat the oven to 350 degrees F

.
Bake for 4-5 hours, until the ham falls apart.

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Use the leftover ham for ham salad, in scalloped potatoes, Italian Ham and Bean soup, the ideas are endless!

Easy White Chili Recipe

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White chili is an incredible break from the traditional tomato and beef based stew we’ve come to recognize as chili. It’s a bit lighter in texture, but just as robust in flavor, and it’s sure to become a favorite for your family.

To make this easy stew for gatherings, fix it a day ahead, then warm it up in a large Crock-Pot. It makes for a simple party meal centerpiece.

Easy White Chili Recipe ~ Party Approved!

Ingredients

3 chicken breasts, boneless and skinless, cut into bite sized chunks
1 large onion, chopped
2 cloves garlic, minced
1 T olive oil
2 sm cans green chilies, drained and diced
2 (15.5 oz) cans navy or great northern beans, undrained
1 T chicken base
3 C hot water
1 t oregano
1/4 t cayenne pepper
1 C sour cream
1 C whipping cream

Instructions

In a small bowl, mix the chicken base and hot water; set aside.
In a saute pan, saute the chicken, onion, and garlic in the olive oil over medium heat, until the chicken is cooked through (no longer pink).
Add the green chilies, and saute another 3 to 4 minutes, until they brown slightly.
Transfer the meat mixture to a stockpot and add the beans, chicken stock, oregano, and cayenne pepper. Salt and pepper to taste.
Simmer, uncovered, for 40-45 minutes, until the beans start to "melt" into the soup a little.
Add sour cream and whipping cream, stirring to incorporate. Serve with tortilla chips, if desired.

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Italian Ham and Bean Soup Recipe (for Crock-Pot or Stove Top!)

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I love coming home to a hot, hearty soup for dinner. This soup can be made in a pot with dry beans or in a Crock-Pot with canned beans. Either way, it’s delicious and works great to warm the bones on a cold winter day. The recipe written here is written for a Crock-Pot, with notes for a stock pot.

My family usually tosses a ham bone from a previous ham dinner in as it’s simmering, which gives it an even richer flavor. If you are making ham but don’t want to make the soup right away, toss it in a plastic zipper bag along with any ham scraps, and freeze it for later.

Italian Ham and Bean Soup Recipe (for Crock-Pot or Stove Top!)

Ingredients

1 lb ham, cubed
1 24 oz jar Great Northern beans (or 2 lbs dried)
1 lg can diced tomatoes
1 lg onion, diced
6 cloves garlic, peeled and diced
1/4 C olive oil
1 lb ditalini pasta or other small tube pasta
Parmesan

Instructions

In a 6 qt Crock-Pot, place the ham, beans, and tomatoes.
In a large saute pan, saute the onion and garlic in the oil until they are clear and starting to brown. Pour into the Crock-Pot.
Cover and set on low for 8 to 10 hours.
Boil the pasta until nearly done. Drain and stir into the soup. Cover and let sit for 10 minutes.
Serve with Parmesan and crusty bread.
For the Stove Top version: The night before making the soup, rinse and soak the beans in water overnight. Drain them in the morning and make the soup as usual.

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Mandarin Orange Beef Crock-Pot Recipe

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Mandarin Orange Beef Crock-Pot Recipe

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Mandarin Orange Beef Crock-Pot Recipe

I love Asian inspired foods. Veggies, rice, meats, and yummy sauces combine to make something fabulous and tasty. This recipe is no different. It takes a little bit more than other recipes to get it into the Crock-Pot, but the slow simmering can make even the toughest cut of meat into something tender and amazing!

Mandarin Orange Beef Crock-Pot Recipe

Ingredients

2 lbs beef roast, sliced thin (check out the note below on how to make this task easy!)
3 T Olive oil
1 onion, sliced thin
1 can water chestnuts, sliced
2 heads baby bok choy, cleaned and sliced
1 t grated fresh ginger
1/2 C soy sauce
1 4 oz pkg Shitake mushrooms, stems removed and caps sliced
2 T corn starch
2 C hot water
2 T beef base
1 can (11 oz) Mandarin oranges
2 C rice
4 C water

Instructions

Freeze the beef roast for about 20 to 30 minutes. Remove from the freezer and slice into thin strips.
Heat a saute pan over medium high heat. Add the olive oil and meat in small batches, cooking until brown on all sides. Place in the Crock-Pot.
To the saute pan, add the onion and cook until softened and clear. Add the water chestnuts, baby bok choy, ginger, soy sauce, and Shitake mushrooms. Saute for about 3 minutes, until the bok choy starts to wilt a bit. Place it over the top of the beef.
In a bowl, mix the water and beef base. When the beef base is dissolved, add the corn starch and drain the juice from the oranges into the bowl, refrigerating the oranges for later.
Cover the Crock-Pot and set to low for 8 to 10 hours.
About 30 minutes before serving, place the rice and water in a large saucepan. Heat on medium high heat until boiling, then turn down to simmer. Let simmer for about 20 minutes or until the water is absorbed. Fluff with a fork.
To serve, top rice with beef mixture and sauce. Sprinkle with a few mandarin oranges and enjoy!

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Mandarin Orange Beef Crock-Pot Recipe

Crock-Pot Chicken Cacciatore Recipe

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Crock-Pot Chicken Cacciatore Recipe

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Crock-Pot Chicken Cacciatore Recipe

Come home to a succulent, elegant meal, straight from your Crock-Pot with this Crock-Pot Chicken Cacciatore Recipe. This dish takes very little prep time, especially if you purchase precut mushrooms and garlic. Just drop it all in your Crock-Pot, set it in low, and spend your day carefree, knowing you have a fabulous meal waiting for you! I make this extra tasty by using some purchased solid chicken base, about a tablespoon, in a cup of dry white wine.

Crock-Pot Chicken Cacciatore

Ingredients

3 large chicken breasts, boneless and skinless
1 large onion, sliced
16 oz mushrooms, sliced thick (or purchase steak-cut)
2 t minced garlic
1 14.5 oz can diced tomatoes (Italian style works great)
1/4 c all-purpose flour
1 C chicken broth or dry white wine with 1 T chicken base stirred in
3 T tomato paste
Pasta, cooked, any variety/shape
Parmesan, grated, for garnish

Instructions

Place the chicken in the bottom of the Crock-Pot.
Add the onions, mushrooms, garlic, and tomatoes.
In a small bowl, mix the broth or wine with the flour and tomato paste. Pour over the top.
Cover and set to low. Cook for at least 8 hours.
Serve over pasta and garnish with Parmesan. Enjoy!

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Crock-Pot Chicken Cacciatore Recipe

Salmon Teriyaki Recipe (Fast, Easy, and Resolution Approved!)

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Salmon Teriyaki Recipe

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My family likes a pretty wide range of foods, and salmon is no exception. When fillets go on sale at the local grocer, I always pick up a few. They freeze well, and make a fantastic quick dinner. Just thaw and bake! Add a tossed salad and some rice or couscous and you have a healthy, tasteful dinner fit for guests!

Salmon Teriyaki Recipe (Fast, Easy, and Resolution Approved!)

Ingredients

1-2 lb salmon filet
1 bottle of your favorite teriyaki sauce

Instructions

Preheat oven to 425 degrees F.
Rinse the filet and pull out any bones that are easily pulled.
Place the filet on a baking sheet. For easy cleanup, cover the sheet with aluminum foil first.
Baste well with the teriyaki sauce.
Bake for 15-20 minutes, until the meat flakes easily with a fork in the thickest part.
Serve with more sauce, if you like.

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Salmon Teriyaki Recipe

Corned Beef in the Crock-Pot Recipe

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Corned Beef in the Crock-Pot Recipe

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Try out this super easy Corned Beef in the Crock-Pot Recipe! Corned beef is one of those meats that people seem to look at in the grocery store, but never quite know what to do with them. I’ve heard of some interesting cooking methods, from dropping the bag, still sealed, in a Crock-Pot of water and letting it simmer all day, to boiling the poor hunk of meat until it falls apart (and usually lacks flavor).

There was an older Irish woman in my neighborhood growing up. This was her favorite way to cook the mysterious dish, which lends itself nicely to our busy lifestyles today. What a better way to celebrate St. Patrick’s Day than a tasty corned beef brisket? Pair it with some boiled potatoes and cabbage, and you have a feast fit for the saint!

If you’d like to have leftovers, if you have a very large Crock-Pot, you can add another brisket over top of the first, layering as listed below with seasonings and garlic in between.

Corned Beef in the Crock-Pot

Yield: Serves 4-6

Corned Beef in the Crock-Pot

Ingredients

1 3-5 lb Corned Beef brisket, juice and season packet included
1 Head Garlic, cloves peeled
1/2 C Apple Cider Vinegar

Instructions

Place the corned beef in the bottom of the Crock-Pot, fat side up.
To the packaging, add the apple cider and swirl to dissolve the gel that was coating the meat. Pour over the top of the meat.
Sprinkle the seasoning packet and garlic cloves over the meat.
Cover and cook on low for 8 to 10 hours.
Remove from the Crock-Pot, place on a plate or platter and enjoy!

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Corned Beef in the Crock-Pot Recipe

Cheesy Chicken with Broccoli Crock-Pot Recipe (New Year’s Resolution Approved!)

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Chicken with Broccoli Crock-Pot Recipe

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I love my Crock-Pot. I also love this Chicken with Broccoli Crock-Pot Recipe!! On the evening before a busy day, I can prepare a few things and in the morning, toss them all in the Crock-Pot and know that at the end of the day, a tasty, hot meal is waiting for me at home. This dish, despite its richness, can be made healthy, so you can keep that New Year’s resolution!

Cheesy Chicken with Broccoli Crock-Pot Recipe

Yield: 6-8 Servings

Cheesy Chicken with Broccoli Crock-Pot Recipe

Ingredients

12 oz mushrooms, cleaned and sliced
1 medium onion, diced
1 T olive oil
1 can fat-free or "Healthy" cream of Chicken, Mushroom, or Celery soup
1 8oz pkg reduced fat cream cheese, cut into chunks
1 sm bag frozen broccoli florets
1/2 C dry white wine
1 pkg dry Italian or Ranch dressing mix
1 T olive oil
3 lbs chicken breasts, boned, skinned, and cut into bite sized pieces
1 lb pasta, such as linguine

Instructions

Heat a sauté pan over medium heat. Add 1 T olive oil, mushrooms, and onions. Sauté until onions are clear.
While the mushrooms and onions are cooking, toss the chicken and olive oil together in the bottom of a 4 qt Crock-Pot. Sprinkle with the dressing mix and stir to coat.
Add the soup, cream cheese, and wine. Stir until the cheese is melted and everything is blended. Stir in the broccoli and pour into the Crock-Pot.
Cover and set to low for 6-8 hours.
Serve over the pasta, cooked until tender.

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Chicken with Broccoli Crock-Pot Recipe

Beef Fajitas Recipe

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I love a good fajita. Chicken, beef, veggie, doesn’t matter. They are all tasty. But I hate paying so much for beef fajitas at restaurants. I set out to conquer the mysteries of fajitas.

For the meat in my beef fajitas, I used NY strip steaks. Woah! That’s a pretty pricey meat for cheaper than restaurant fajitas! Well, yes and no. Shop sales. Find a local butcher instead of the grocery store. My NY strip was $3.29 per pound. Much less than other cuts. So shop wisely, and find a good deal on meat.

To make it an extra special meal (or maybe just seem like it is), make your own tortillas! Check out how here.

This beef fajita recipe is so easy to make and when you consider how much money you save you’ll be moving this recipe to the front of your family’s favorite meals list.

Beef Fajitas Recipe

Ingredients

1 lb beef or chicken, cut into thin strips
3 peppers, cut into thin strips
1 onion, halved and sliced
prepackaged fajita seasonings
pineapple, peeled, cored, and diced (optional)
small tortillas, flour or corn, warmed in the microwave with a piece of wet paper toweling
shredded cheese
salsa, guacamole, and sour cream

Instructions

Heat your griddle to 400 degrees F.
Sprinkle the seasoning over the meat and toss. Let marinate.

When the griddle is hot, grill the onions and peppers on a dry surface, turning when they start to blacken. When the vegetables are slightly blackened but not limp, removed them to a bowl.

Add the meat to the griddle, flattening each piece to ensure doneness. Once browned, turn over and cook until done throughout. Remove to a bowl.

Repeat the process with the pineapple, if using. Remove from the griddle when caramelized on all sides.

To assemble, place the toppings on your tortilla, fold and enjoy!

http://www.raininghotcoupons.com/beef-fajitas-recipe/

Homemade Corn Tortilla Recipe

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Tortillas are such a versatile food. You can fill them with just about anything, from cheeses, to veggies and meats, to fruit. They can replace bread in so many recipes. I always have them on hand for snacks and quick meals.

I’ve found that making them at home is pretty inexpensive, and quite a bit of fun as well. My kids love to join in on making them, manning the griddle while they brown. What are you going to stuff yours with?

Homemade Corn Tortilla Recipe

Ingredients

1 C corn masa flour (found in the international section of most grocers)
1/4 t salt
3/4 C lukewarm water

Instructions

Mix the flour and salt in a bowl. Slowly add the water, stirring to form a dough.
Place the dough on a clean work surface sprinkled with a little flour, and knead the dough until smooth. Cut into 8 pieces. Cover the dough with a damp towel.
Heat a griddle or flat fry pan to 400 degrees F or medium high.

Take one piece of dough. Form it into a disk and place it on a piece of parchment paper. Cover with another piece and roll out the dough, working out from the center in all directions. When the dough is very thin, peel it from the parchment.

Place the rolled dough on the griddle or pan. Cook until dry and brown, about 45 seconds. Flip and cook the other side until brown, about another 45 seconds.
Remove to a plate and repeat with the rest of the dough.
Top and fill as you like!

http://www.raininghotcoupons.com/homemade-corn-tortilla-recipe/

Crock Pot Roasted Pork and Sauerkraut Recipe

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Crock-Pot cooking is an amazing way to have dinner ready when you get home from work or play, without having to do a lot to get it done. This is a family favorite of mine. Simple, tasty, and add a bowl of mashed potatoes or mac n cheese and you have a great dinner!

Roasted Pork and Sauerkraut Crock-Pot Recipe

Ingredients

Pork roast sized for your crockpot
1-2 bags of sauerkraut, depending on crockpot size
Black pepper

Instructions

Pour the sauerkraut in the bottom of the crockpot, juice and all.

Add the meat to the top, cut in half if needed to fit, fat side up. Sprinkle with pepper.
Cook on low 8 hours or until meat is tender and no longer pink.

Serve.

http://www.raininghotcoupons.com/roasted-pork-and-sauerkraut-crock-pot-recipe/

This is a great, heartwarming, healthy meal for a cold day. Enjoy!

Roasting Pumpkins for Recipes

This Raining Hot Coupons deal was posted on Dec 31 at 11:00 am MST 2 Comments

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Every fall and winter, my family roasts pumpkins, preparing them to be stored for later use. Roasting your own provides you with a pumpkin mash that is sweet enough to eat as it is, but also retains all the goodness found in the original fruit.

I’ve noticed this year, baby sugar pumpkins are available later in the year than usual, and are going for a pretty low price of about $.25 each. That makes this a great time to get a bunch of these sweet little beauties and make a lot of things out of them! But, I’ve found that a lot of people have no idea what to do with them. So, here’s a primer on how to get them ready, roasted, and stored!

When picking out your pumpkins, choose pumpkins that are uniformly round, bright in color, and firm. You can cut out soft spots without changing the final product if necessary, as sometimes you get a better deal on the fruit. Avoid moldy ones though. If there’s mold on the outside, you’ve probably got mold on the inside. Ick!

Roasting Pumpkins for Recipes

Ingredients

Pumpkins, sugar baby (each pumpkin will produce around 2 cups of pumpkin mash)

Instructions

Heat oven to 425 degrees F.
Wash the pumpkins well and dry them.
With a sharp knife, or pumpkin "saw" from Halloween, cut the pumpkins in half, knocking off the stem. Scoop out the seeds and goopy strings, leaving the bright orange flesh intact. (Save the seeds! I'll be posting a great recipe for those later this week!) Place cut side down on an ungreased baking or cookie sheet. Place in the oven and back until flesh is soft when pierced with a fork.

Let cool. (This is very important. Handling hot pumpkins can cause some pretty painful burns, trust me!)
When cool enough to handle, carefully scoop out the flesh into a blender or food processor. Pulse in small batches until smooth. If you don't have a blender or processor, I've mashed with a potato masher or hand mixer as well. The end result isn't quite as smooth, but is just as tasty!

You can now use the pumpkin in your favorite recipes, or, freeze in zippy bags or can. I freeze in 2 cup increments, as most of my recipes call for 2 cups of mashed pumpkin. If canning, since pumpkin has a low acidity, pressure canning is recommended. Follow the instructions of your canner for best results.

http://www.raininghotcoupons.com/roasting-pumpkins-for-recipes/

How easy is that? My family hates canned pumpkin from the store now, and I know they are getting the best pumpkins I can buy when I do it myself. What are your favorite pumpkin recipes? I’ll be posting some this week for you to try!

Shitake Garlic Soup Recipe

This Raining Hot Coupons deal was posted on Dec 28 at 8:38 am MST Leave a Comment

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I’ve been reading a lot of herb magazines lately, and one thing they all seem to agree on is shitake mushrooms have some wonderful health benefits, especially when you are sick. So, I’ve been playing with a recipe that is simple enough to make, even if you have the flu, but tasty enough that the whole family can enjoy. I’ve tested it on a few sick friends who say they love it and felt a bit better after eating it. Now, I can’t say if it’s the mushrooms, the easy-on-your-tummy feeling, or the warming sensation of soup, but if they like it, I will make it! Here’s my not-so-secret recipe!

Shitake Garlic Soup Recipe

Ingredients

8 oz Shitake mushrooms
7 cloves garlic, peeled and sliced
1 32 oz container vegetable stock

Instructions

Remove the stems of the mushrooms, wipe off any debri, and slice the caps.

Place the mushrooms and garlic in a medium saucepan. Add the vegetable stock and simmer for 2 hours, replenishing the liquid with water as needed. Serve with crackers or bread. Mushrooms may be removed if not liked or tolerated, as all the "goodness" is simmered into the soup.

http://www.raininghotcoupons.com/shitake-garlic-soup-recipe/

See how easy that is? You can also drop all the ingredients in your crockpot and simmer on low all day. You’ll come home to a great soup, ready to eat!

Fried Ramen Recipe

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Sometimes it’s hard to come up with something new from something that we eat frequently. I recently went to a sushi restaurant that served these wonderful noodles As I often do, I wondered if I could make them at home because they were so tasty. The recipe is easy and the ingredients might be something you’ve never tried before, but they are fantastic and more versatile than you might think. Any way you look at it, it’s an easy dish to make and fantastic as well.

Fried Ramen Recipe

Ingredients

1 pkg Ramen noodles (any flavor)
1 t oyster sauce
1 t black bean sauce
1 t soy sauce
1 t plum sauce
1 T peanut oil

Instructions

In a saucepan, boil enough water to cook ramen. Once to a rolling boil, cook the ramen, saving the seasoning packet for another use.

While the noodles are cooking, mix the sauces.
When the noodles are tender, drain.

Heat a non-stick pan over medium-high heat. Add the oil and drained noodles. Fry until slightly crisp and add the sauce, stirring to mix well. Serve as a side dish or add roasted meat for a one-dish meal.

http://www.raininghotcoupons.com/fried-ramen/

Easy Roasted Poultry Recipe

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Cooking a turkey can strike fear into the heart of many a cook, from novice to expert. They turn out undercooked at best (you can always cook it a little more) and dry at worst (nothing can really fix that fast). Well, here is a fool-proof way to bake a tender, moist bird every time.

Easy Roasted Poultry Recipe

Ingredients

Turkey, chicken, or other large fowl
1-2 cups Butter flavored Crisco (enough to cover the bird thickly)
1/4-1/2 cup sage leaves washed and dried
salt and pepper

Instructions

Wash the bird inside and out with cold water. Salt the inside of the bird and stuff with your favorite stuffing or leave empty and dry the outside with paper towels. Place in your roasting pan.
Chop the sage into small bits. Mix with the Crisco and add salt and pepper to your tastes.

Cover the bird completely, paying special attention to the legs and wings, and evenly coating the breast.

Cover with several layers of aluminum foil, sealing well around the edges. Place in the oven and back at 325 degrees. Bake 30 minutes for every pound of bird, testing with a meat thermometer to make sure the internal temperature of the breast is at least 165 degrees.
Remove foil, turn up the oven to 425 degrees, and brown the skin of the bird to a golden brown.

http://www.raininghotcoupons.com/easy-roasted-poultry/

While your bird is cooking, you’ll have time to enjoy family and friends, and not worry about dinner. Have a great meal!

Crock Pot Pork Manwiches Recipe

This Raining Hot Coupons deal was posted on Jul 17 at 11:08 am MST 2 Comments

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Pork Manwiches

1 Medium Onion, chopped

1/2 Cup Ketchup

1/3 Cup vinegar

1/3 Cup Brown Sugar

1/4 Tomato Paste

2 Tablespoons Worcestershire Sauce

1 Tbsps. Paprika

2 Tbsps. Mustard

1 1/2 tsp. Black Pepper

1 1/2 tsp. Salt

4 lb. pork tender loin roast, cut into 2 pieces

Directions:

Big hamburger buns or Chibatta bread, warmed, work best. Put the onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt and pepper into a large slow cooker and mix until combined. Add pork and turn to coat well with the sauce.

Cook on Low for 8 hours. Shred with forks. Spoon a large portion onto a bun and top with coleslaw or tomato, pickle and lettuce if desired.

This makes a great left over too.

Pork Manwiches Recipe

Ingredients

1 Medium Onion, chopped
1/2 Cup Ketchup
1/3 Cup vinegar
1/3 Cup Brown Sugar
1/4 Tomato Paste
2 Tablespoons Worcestershire Sauce
1 Tbsps. Paprika
2 Tbsps. Mustard
1 1/2 tsp. Black Pepper
1 1/2 tsp. Salt
4 lb. pork tender loin roast, cut into 2 pieces

Instructions

Big hamburger buns or Chibatta bread, warmed, work best. Put the onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt and pepper into a large slow cooker and mix until combined. Add pork and turn to coat well with the sauce.
Cook on Low for 8 hours. Shred with forks. Spoon a large portion onto a bun and top with coleslaw or tomato, pickle and lettuce if desired.

French Apricot Chicken Recipe

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French Apricot Chicken

4 Lbs. chicken of your choice (wings, legs&thighs, breast quartered)

16 oz. French dressing

1 Pkg of Onion soup mix

1 1/4 cup apricot preserves

Directions:

Prepare chicken for cooking then place in a roaster pan.

Mix very well the 3 ingredients with a whisk or with your electric mixer. Pour mixture evenly over the chicken.

Bake for 3 hours at 250, basting frequently.

Ingredients

4 Lbs. chicken of your choice (wings, legs&thighs, breast quartered)
16 oz. French dressing
1 Pkg of Onion soup mix
1 1/4 cup apricot preserves

Instructions

Prepare chicken for cooking then place in a roaster pan.
Mix very well the 3 ingredients with a whisk or with your electric mixer. Pour mixture evenly over the chicken.
Bake for 3 hours at 250, basting frequently.
This makes a succulent chicken fit for serving to royalty. No leftovers!

Russian Jam Chicken Wings Recipe

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Russian Jam Chicken Wings

20 chicken wings or equivalent amount of chicken (I did legs)

16 oz. Russian dressing

1 6-8 oz. jar Apricot Jam

1 Pkg. dry onion soup mix

Directions:

Prepare the chicken and place in an 8×10 baking dish or pan.

Combine all ingredients and mix well. Pour mixture evenly over chicken, making sure to cover all of each piece.

Bake at 350 for 1 1/2 hours or until tender. Remove from oven and let cool for about 5 min.

Now, move on over…The stampede will begin. 😉 These are great. You will be asked to make this again and again.

Russian Jam Chicken Wings Recipe

Ingredients

20 chicken wings or equivalent amount of chicken (I did legs)
16 oz. Russian dressing
1 6-8 oz. jar Apricot Jam
1 Pkg. dry onion soup mix

Instructions

Prepare the chicken and place in an 8×10 baking dish or pan.
Combine all ingredients and mix well. Pour mixture evenly over chicken, making sure to cover all of each piece.
Bake at 350 for 1 1/2 hours or until tender. Remove from oven and let cool for about 5 min.

Jalapeno Mac & Cheese Recipe

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Jalapeno Mac & Cheese

Ingredients:

1 teaspoon olive oil
1 lb macaroni noodles
5 jalapenos, seeded and diced
3 cloves garlic, chopped
1 1/2 cups whole milk
8 ounces cream cheese, room temperature
2 tablespoons onion powder
2 cups shredded cheddar cheese
sea salt, to taste
crushed red pepper, to taste

Directions

Cook macaroni noodles until al dente. Drain and put back in the pot you boiled them in.

Meanwhile, heat 1 teaspoon of olive oil over medium heat. Add the jalapenos and garlic, and cook until tender (about 5 minutes). Add jalapeno garlic mixture to the pasta.

Preheat the broiler.

In a small saucepan, combine milk, cream cheese, and onion powder over medium heat. Cook, stirring constantly, until smooth. Add to the pasta, stir in cheese, season with sea salt and crushed red pepper.

Place pasta in baking dish (I used a 9×9 glass one), and broil until browned. Watch carefully, as this will only take 3-5 minutes.

Jalapeno Mac & Cheese Recipe

Ingredients

1 teaspoon olive oil
1 lb macaroni noodles
5 jalapenos, seeded and diced
3 cloves garlic, chopped
1 1/2 cups whole milk
8 ounces cream cheese, room temperature
2 tablespoons onion powder
2 cups shredded cheddar cheese
sea salt, to taste
crushed red pepper, to taste

Instructions

Cook macaroni noodles until al dente. Drain and put back in the pot you boiled them in.
Meanwhile, heat 1 teaspoon of olive oil over medium heat. Add the jalapenos and garlic, and cook until tender (about 5 minutes). Add jalapeno garlic mixture to the pasta.
Preheat the broiler.
In a small saucepan, combine milk, cream cheese, and onion powder over medium heat. Cook, stirring constantly, until smooth. Add to the pasta, stir in cheese, season with sea salt and crushed red pepper.
Place pasta in baking dish (I used a 9×9 glass one), and broil until browned. Watch carefully, as this will only take 3-5 minutes.

Sausage, Beef & Bacon Homemade Pizza Recipe

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This is not take out! 😉 Sausage/Beef/Bacon Pizza

Crust:

· 1 package dry Yeast

· 1/14 Cups Warm Water

· 2 Tbsps. Olive Oil

· 4 Cups flour

Dissolve the yeast in water and let stand 5 minutes. Stir in olive oil and a dash of salt. Add enough flour to make a soft dough. Knead about 10 minutes. Set aside in oiled bowl while you prepare the sauce!

Sauce:

· 6 oz. can tomato paste

· 6 oz. water

· 1/4 teaspoon garlic powder

· 2 teaspoons leaf oregano

· 1 teaspoon basil

· 3 Tablespoons parmesan cheese

Combine all in saucepan and let it simmer while you fix the toppings!

Toppings:

· 1/2 lb. sausage

· 1/2 ground beef

· 1/2 lb. bacon

· 12oz. pizza or mozzarella cheese

Brown all meats and drain off excess fat.

I use a crisper pizza sheet, so you don’t need to oil it. Just pat the dough into a large pizza pan after you have oiled your hands with olive oil. Spread 6-8 Tablespoons sauce over the crust and then tons of mozzarella cheese! Top with the meats and a sprinkle of parmesan, if you have some, and put it in the oven on the lowest rack at 425 for 10-13 minutes or until the crust is lightly browned.

Pizza lovers will Love it!

Easily print this recipe below:

Sausage, Beef & Bacon Homemade Pizza Recipe

Ingredients

***Crust***
· 1 package dry Yeast
· 1/14 Cups Warm Water
· 2 Tbsps. Olive Oil
· 4 Cups flour
***Sauce***
· 6 oz. can tomato paste
· 6 oz. water
· 1/4 teaspoon garlic powder
· 2 teaspoons leaf oregano
· 1 teaspoon basil
· 3 Tablespoons parmesan cheese
***Toppings***
· 1/2 lb. sausage
· 1/2 ground beef
· 1/2 lb. bacon
· 12oz. pizza or mozzarella cheese

Instructions

***CRUST***
Dissolve the yeast in water and let stand 5 minutes. Stir in olive oil and a dash of salt. Add enough flour to make a soft dough. Knead about 10 minutes. Set aside in oiled bowl while you prepare the sauce!
***SAUCE***
Combine all in saucepan and let it simmer while you fix the toppings!
***TOPPINGS***
I use a crisper pizza sheet, so you don’t need to oil it. Just pat the dough into a large pizza pan after you have oiled your hands with olive oil. Spread 6-8 Tablespoons sauce over the crust and then tons of mozzarella cheese! Top with the meats and a sprinkle of parmesan, if you have some, and put it in the oven on the lowest rack at 425 for 10-13 minutes or until the crust is lightly browned.

Crock Pot Tangy Pulled Pork Sandwich Recipe

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Crock-Pot Tangy Pulled Pork Sandwiches

Ingredients:

2 Tbsp. Butter

3 Tablespoons flour

24 oz. Ketchup

2 Cups Boiling Water

1/4 Cup Vinegar

1/4 Cup Worcestershire Sauce

1 medium Onion, chopped

1 Clove Garlic, Minced

1 teaspoon Salt

1 teaspoon Ground Mustard

1/8 teaspoon Cayenne Pepper

1 Boneless Pork Loin Roast 4-5 lbs.

Cole Slaw of your choice

12 Hamburger buns split

Directions:

Over medium heat, melt butter in a pan and stir in flour until smooth.
Add the rest of ingredients through cayenne pepper and bring to a boil.
Add the pork roast.
Roll the roast in the mixture till completely covered.
Add everything to the crock pot on low for 7 hours. *You could also cover and simmer in roasting pan for 3 hours or until meat is very tender.*
Remove meat and shred with two forks. Skim the fat from the juices in the roaster, return the meat and re-heat through.
Serve on a bun and top with a heap of Cole slaw.

You’ll be pleasantly surprised and want MORE!

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Crock-Pot Slow Cooker Tangy Pulled Pork Sandwich Recipe

Recipe Type: Entree

Ingredients

2 Tbsp. Butter
3 Tablespoons flour
24 oz. Ketchup
2 Cups Boiling Water
1/4 Cup Vinegar
1/4 Cup Worcestershire Sauce
1 medium Onion, chopped
1 Clove Garlic, Minced
1 teaspoon Salt
1 teaspoon Ground Mustard
1/8 teaspoon Cayenne Pepper
1 Boneless Pork Loin Roast 4-5 lbs.
Cole Slaw of your choice
12 Hamburger buns split

Instructions

Over medium heat, melt butter in a pan and stir in flour until smooth.
Add the rest of ingredients through cayenne pepper and bring to a boil.
Add the pork roast.
Roll the roast in the mixture till completely covered.
Add everything to the crock pot on low for 7 hours. *You could also cover and simmer in roasting pan for 3 hours or until meat is very tender.*
Remove meat and shred with two forks. Skim the fat from the juices in the roaster, return the meat and re-heat through.
Serve on a bun and top with a heap of Cole slaw.

Delicious Peanut Noodles Recipe

This Raining Hot Coupons deal was posted on Apr 24 at 3:42 pm MST 7 Comments

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I love this one-dish meal for an easy, fast and very tasty family-friendly dinner. PLUS, it uses broccoli stems, which usually just get cut off and wasted. Don’t throw those out: use them in Peanut Noodles!

Children love this, and it’s sophisticated enough for adults to feel like they’re not eating “kid food.” A great compromise for the dinner table! Pass green onions and cilantro at the table so everyone can add those only if they want them.

Peanut Noodles

Ingredients:

8 oz spaghetti

3/4 c chicken or vegetable broth

1 clove garlic, minced

1/2 c peanut butter

3 T sugar

1/4 t red chile flakes

3 T soy sauce

14 oz firm tofu, cubed

1 c broccoli stems, cut into matchsticks

1/3 c chopped peanuts

green onions, sliced

cilantro, coarsely chopped

Directions:

1. Cook pasta for 8 minutes. With 2 minutes left on the timer, add broccoli to pot. Drain and set aside.

2. Heat broth, garlic, peanut butter, sugar, chile flakes, and soy sauce in pasta pot until boiling.

3. Add pasta and broccoli, toss.

4. Gently fold in tofu cubes.

5. Top each serving with chopped peanuts. Pass other toppings at the table.

Easily print this recipe below:

Delicious Peanut Noodles Recipe

Ingredients

8 oz spaghetti
3/4 c chicken or vegetable broth
1 clove garlic, minced
1/2 c peanut butter
3 T sugar
1/4 t red chile flakes
3 T soy sauce
14 oz firm tofu, cubed
1 c broccoli stems, cut into matchsticks
1/3 c chopped peanuts
green onions, sliced
cilantro, coarsely chopped

Instructions

Cook pasta for 8 minutes. With 2 minutes left on the timer, add broccoli to pot. Drain and set aside.
Heat broth, garlic, peanut butter, sugar, chile flakes, and soy sauce in pasta pot until boiling.
Add pasta and broccoli, toss.
Gently fold in tofu cubes.
Top each serving with chopped peanuts. Pass other toppings at the table.

Best Homemade Garlic Pasta Sauce Recipe! (SO Delicious)

This Raining Hot Coupons deal was posted on Apr 13 at 11:45 am MST 13 Comments

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I have to tell all of you….this is the BEST pasta sauce you will ever have (in my opinion 😉 ). It is SO incredibly delicious and I was raised eating it. My Mom was the one who taught me how to create this wonderful sauce and I make it all the time. I don’t know about you but I don’t like canned red sauce….at all. I don’t like pizza sauce that much either. Well, this sauce is much different and I’m telling you, you HAVE to try this at least once.

Your house will smell SO yummy too….it’s AMAZING~

Can you tell this is like my favorite meal to make…..ever. 😛

P.S. – this is also great because it fascinates all taste buds (picky and not picky ones)…anyone will eat it, including the kiddos.

Here ya go:

Best Homemade Garlic Pasta Sauce Ever!

Serves 3-4

Ingredients:

Garlic – about 10-12 cloves

3 (15 oz cans) of Hunts tomato sauce (This is super important….in my opinion, it needs to be Hunts. I have tried other brands, organic included and although it still turns out fantastic, it doesn’t taste the same…so Hunts it is!).

1 bag of pasta (you could do more if your family eats a lot of pasta) we used Whole Wheat organic and this sauce is so yummy it masks the funky taste of the whole wheat. 😉

Olive Oil

Cumin

Oregano

Parsley flakes

Directions:

1 – Add about 1/4 inch olive oil to the bottom of a small to medium pan (sorry, I never measure this but I’d say it’s a little less than 1 cup)

2 – Heat olive oil

2 – Add garlic to olive oil and let simmer for about 5-10 minutes so you get the flavor of the garlic (I usually smash them a little to release the juices)

3 – Do NOT burn the garlic, it will turn a little brown but you don’t want to burn it.

4 – Remove the “cooked” garlic and throw away….don’t worry, the flavor will still be there, in the olive oil

5 – Add the 3 cans of tomato sauce (remember, Hunts!)

6 – Again, I’m sorry I do not measure the seasoning but it’s pretty easy…check out the image below to see about how much. What’s great is you can easily add more about 10 minutes after it’s been cooking…just taste it and see what you think.

7 – Put it on medium to low heat and let simmer.

8 – Cook your pasta now while your sauce is marinating with all the flavors.

9 – When the pasta is done, your sauce should be done as well…taste test and enjoy!

Easily print this recipe below:

Best Homemade Garlic Pasta Sauce Recipe! (SO Delicious)

Ingredients

Garlic – about 10-12 cloves
3 (15 oz cans) of Hunts tomato sauce (This is super important….in my opinion, it needs to be Hunts. I have tried other brands, organic included and although it still turns out fantastic, it doesn’t taste the same…so Hunts it is!).
1 bag of pasta (you could do more if your family eats a lot of pasta) we used Whole Wheat organic and this sauce is so yummy it masks the funky taste of the whole wheat. 😉
Olive Oil
Cumin
Oregano
Parsley flakes

Instructions

– Add about 1/4 inch olive oil to the bottom of a small to medium pan (sorry, I never measure this but I’d say it’s a little less than 1 cup)
– Heat olive oil
– Add garlic to olive oil and let simmer for about 5-10 minutes so you get the flavor of the garlic (I usually smash them a little to release the juices)
– Do NOT burn the garlic, it will turn a little brown but you don’t want to burn it.
– Remove the “cooked” garlic and throw away….don’t worry, the flavor will still be there, in the olive oil
– Add the 3 cans of tomato sauce (remember, Hunts!)
– Again, I’m sorry I do not measure the seasoning but it’s pretty easy…check out the image below to see about how much. What’s great is you can easily add more about 10 minutes after it’s been cooking…just taste it and see what you think.
– Put it on medium to low heat and let simmer.
– Cook your pasta now while your sauce is marinating with all the flavors.
– When the pasta is done, your sauce should be done as well…taste test and enjoy!

Thanks, Mom! 🙂

Loaded Baked Potato Soup Recipe (Easy and Frugal!)

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It doesn’t get any more frugal than potatoes, and it doesn’t get any more comforting than potato soup. Just the thing for when winter lingers and it seems like summer will never come.

Potatoes are a great thing to stock up on when you see them on sale (especially organic!) as they last pretty well in a cool, dark place. This recipe is a great way to use up the leftovers from a baked-potato-bar-dinner (which, by the way, is a great way to feed a big family or a bunch of hungry friends). Since baking potatoes isn’t tough, you might as well bake up a whole ton for dinner and plan on using the leftover potatoes for soup. That’s what I did, and I think I enjoyed the soup more than the original dinner.

Loaded Baked Potato Soup

Ingredients:

6 large organic Yukon Gold potatoes, baked
1/2 c butter
3 T flour
3 c milk
3/4 t salt
1/2 t black pepper
2 oz real bacon bits
4 oz sour cream – (I thought the addition of sour cream was going to be weird, but I tasted the soup before and after adding it since I was skeptical, and that little bit of tang is definitely key to the recipe.)
shredded cheddar cheese
diced green onions

Directions:

Melt butter in large, heavy pot.
Whisk in flour and cook for 2 minutes.
Stir in milk, and continue to stir until slightly thickened.
Cut potatoes into bite sized pieces and add to pot with salt, pepper, and bacon.
Cook 5 minutes, then use a potato masher to mash the chunks up a bit.
Stir in sour cream and add more milk if needed to get the consistency you want.
Top with lots of cheese and diced green onions.