Cooking Chef - Delicious Recipes

Leftover Mashed Potato Puffs


3 cups of mashed potatoes
2 eggs
1/3 cup sour cream (optional extra for serving)
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
Salt and black pepper, to taste


 Preheat oven to 400 degrees F. 
 Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan. 
 Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well.
 Spoon them into the pan filling the cups just to the top or a little below.
 Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.
 Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream if desired.

Crock Pot Holiday Ham


8-10 lb. ham (mine was a shank portion)
brown sugar
8 oz. can crushed pineapple


Place enough brown sugar in the bottom of the crock pot to cover it. Place the ham, flat side down, in the crock pot. Sprinkle a generous portion of brown sugar over the ham and the dump the crushed pineapple in over the ham. Use heavy duty tinfoil to cover the crock pot tightly then place the lid on top. Cook on high for 5 hours or low for 7 hours.
Recipe From Janet's Appalachian Kitchen

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