CROCK POT - STYLE LOADED BAKED POTATO SOUP

I found the recipe on food.com. Serves 9-12. I did 1 and 1/2 times it to better suit my family size. 

INGREDIENTS

9 large baking potatoes, peeled, cut in 1/2 -inch cubes
1 1/2 large onion, chopped
6 cups chicken broth
4 1/2 garlic cloves, minced (or pressed)
6 TBSP cup butter
1 TBSP + 1 teaspoons salt
1 1/2 teaspoon pepper
1 1/2 cup cream or 1 1/2 cup half-and-half cream
1 1/2 cup shredded sharp cheddar cheese
4-5 tablespoons chopped fresh chives
1 1/2 cup sour cream (optional)
12 slices bacon, fried & crumbled
cheese, for sprinkling

DIRECTIONS

1. Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
2. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
3. Stir in cream, cheese and chives.
4. Top with sour cream (if used), sprinkle with bacon and more cheese.

Boneless Pork Chops in Creamy Garlic Spinach Sauce over Quinoa

I found this recipe on eatwell101.com. I'm always cooking for a crowd, so I changed the ratios a bit to fit my family. I always cook it in the Presto Foldaway Skillet. This has got be the most used appliance in my kitchen. If you have more than 4 people in your household, buy it. You won't regret it. 

INGREDIENTS

8-12 pork chops, boneless
Salt and fresh cracked pepper, to taste
Paprika, to taste
2 TBSP cup olive oil

6 TBSP butter
12 cloves garlic, finely minced
2 yellow onion, minced

2/3 cup vegetable or chicken stock
3 1/2 cups half and half or heavy cream

2 teaspoon Italian seasoning
1 1/2 teaspoon crushed red chili pepper flakes, optional

6-9 cups baby spinach
1/2 cup fresh grated Parmesan cheese, optional

Fresh chopped parsley, optional

DIRECTIONS

1. Heat the oil in a large skillet over medium-high heat. Season the pork chops with paprika, salt and pepper on both sides, and sear in the hot pan, for 3-5 minutes on each side depending on the thickness, or until cooked to your liking. Once done, remove pork chops from the pan and set aside on a plate and tent with foil.
2. Melt butter in the remaining cooking juices in the same pan.  Add onion and saute until almost translucent, about 4 minutes. Add garlic, Italian seasoning, and red crushed chili pepper and stir-fry until fragrant, about one minute or until the onion is cooked through. Add in the vegetable or chicken stock, and allow to reduce a little.
3. Reduce heat to low heat, add the half and half (or heavy cream), and bring the creamy sauce to a gentle simmer. Adjust seasoning with salt and pepper.
4. Add the spinach leaves and allow to wilt in the sauce, and stir in the parmesan cheese (if using). Allow sauce to simmer for a further minute until cheese melts through the sauce.
5. Transfer the pork chops back into the pan to reheat; sprinkle with the parsley, and spoon the sauce over each pork chops. Serve the boneless pork chops in creamy garlic spinach sauce over quinoa.
   
   

**For the quinoa, measure out 3 cups quinoa and toast in a dry skillet until golden brown and it starts to crackle. Then, transfer the quinoa to a rice cooker. Add 6 cups chicken broth and set the rice cooker to white rice.

**I made this for 12 people and did 4 pounds of thin sliced, boneless pork chops. I didn't double the sauce, but ended up adding more cream. I made 4 cups uncooked quinoa. I had 2 cups of quinoa and 2 pork chops left.

Homemade Cookies and Cream Chocolate Ice Cream (no eggs)

Makes 5 quarts
INGREDIENTS

2 cups cocoa
1 cup brown sugar
1 1/3 cup white sugar
3 cups whole milk, very cold
6 1/2 cups heavy cream, very cold
1/4 cup vanilla
30 crumbled Oreos

DIRECTIONS
(for use with a White Mountain Appalachian Series Ice Cream Maker)

1. Prep your wooden bucket by filling it 1/2 full with tap water and allowing it to sit for 60 minutes before use. Then discard the water and the bucket is ready to go. 
2. In a chilled bowl, combine cocoa and both sugars, whisking to combine well. I use my hand mixer with the whisk attachment. Add milk and whisk until sugars are dissolved. Whisk in heavy cream and vanilla. 
3. Pour mixture into the canister. 
4. Fill your wooden bucket with ice to the top of the canister. Plug in cord and run your motor for about 2 minutes so that the canister chills evenly. Add 2 cups rock salt to the top of the ice. As the ice melts down to 2 to 3 inches, add more ice and 2 more cups rock salt.
5. Churn ice cream mix 20-25 minutes or until it becomes the consistency of soft ice cream. 
6. Add crumbled Oreos to the mixture during the last 5-10 minutes for mixing. 

Barley Burritos

Found this on https://somethewiser.com/. It's become a family favorite!

Serves: 6 to 8

INGREDIENTS:
Burrito Filling
1 (15 oz) can black beans, rinsed and drained
1 (10 oz) can Rotel, Diced Tomatoes and Green Chiles
1 cup uncooked pearl barley
3 cups broth
1 cup frozen whole-kernel corn
1 large red bell pepper, diced
¼ cup chopped green onions
1 tablespoon fresh squeezed lime juice
1 tablespoon ground cumin
1 tablespoon ground chili powder
1 garlic clove, minced

For Serving
¼ cup chopped fresh cilantro
flour tortillas
shredded cheese
mixed greens and/or baby spinach
2 cups salsa
1 cup sour cream

DIRECTIONS: 
1. Place all of the ingredients for the burrito filling into slow cooker and stir until well combined. Cover and cook on low for 3 to 4 hours or until barley is tender and liquid has been absorbed.

2. Assemble burritos by spooning mixture down center of tortillas, sprinkle with cheese and fresh cilantro. Serve with salsa and sour cream.

*Optional, serve with mixed greens and/or baby spinach for a more complete meal.

Mom's Cherry Pie

NOTE: Make filling the night before and refrigerate. 

INGREDIENTS

FILLING: 

2 cans cherry pie filling (remove a lot of the "jelly" so it's mostly cherries)
2 1/2 TBSP tapioca
1/4 tsp salt
1/4 tsp almond extract
1 tsp lemon juice
1 1/4 cup sugar butter
dot with butter when ready to cook

CRUMB TOPPING:
1 1/4 c flour
1 cup sugar
1 cube butter melted & cooled
1/4 tsp or less cinnamon

CRUST

SINGLE:
1 cup flour
1/2 tsp salt
1/3 cup + 1 TBSP butter flavor shortening
2-2 1/2 TBSP cold (icy) water

DOUBLE:
3 cup flour
1 1/2 tsp salt
1 cup + 3 TBSP butter flavor shortening
6-6 1/2 TBSP cold (icy) water

DIRECTIONS 

For the filling: 

1. Stir all ingredients in a bowl. 
2. Cover and refrigerate overnight. 

For the crust: 

1. Combine flour & salt
2. Cut in shortening with a pastry blender
3. Sprinkle water 1 TBSP at a time to the direst spot
4. Toss lightly with a fork
5. For an crust without a filling, bake at 450 for 10-15 minutes for an unbaked filling)
6. For a crust with a filling, bake at 400 for 30 minutes. Top with crumb topping or second pie crust.

For the crumb topping:

1. Mix dry
2. Add to top of pie
3. Foil on top after 15 minutes