KOPY KAT KFC GRAVY

4 TBL butter

4 TBL four

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp black pepper

1 cup beef stock

1 cup chicken stock

1 TBL butter

Make a roux by cooking 4 TBL butter and flour together for a few minutes

Stir in the spices

While whisking add in the stocks. Keep stirring until desired thickness.

Taste and add salt if needed.

Once it's done stir in the last TBL of butter to give it a nice shine.

SLOW COOKER RANCH STEAK AND GRAVY

2 to 3 pounds top sirloin steak or London broil sliced thin

1 packets brown gravy mix

1 packet Au Jus mix

1 packet ranch seasoning

1 cups water

Instructions

Layer meat on the bottom of the crockpot.

Sprinkle the three packets of seasoning over the meat.

Pour the water over it and stir coating all of the meat.

Cook on high for 4-5 hours or low for 8-10 hours.

Stirring occasionally.

Serve with rice, pasta, or mashed potatoes

DUMP AND BAKE KOPY KAT KFC BOWL

In a 9x13 layer

Mashed Potatoes

Cheese

Corn

Popcorn Chicken

Chicken Gravy

A little more cheese

Bake 350 degrees for 25 minutes

TACO POTATO CASSEROLE

1lb. Ground Beef -- Browned With 1 Small Onion

2 Garlic Cloves, Minced

1 Can Rotel

1/2 Cup Sour Cream

1 Env. Taco Seasoning

1 Can Cheddar Soup

2lbs. Shredded Hashbrown

2 1/2c. Grated Cheddar (divided)

Mix all together except ½ cup grated cheddar. Cook on low 4-6 hours. Top with remaining cheddar. Once melted serve.

 

CRISPY SHEET PAN HASHBROWNS

1/4 c. extra-virgin olive oil

*1/2 tsp. garlic powder

*1/2 tsp. paprika

*Salt

*Freshly ground black pepper

1 large egg, beaten

16-oz. bag refrigerated hash browns (3 1/2-4 cups) (you can use frozen/thawed, dehydrated/re-hydrated or fresh grated/just soak in cold water for 30 minutes first)

Optional:

1 c. shredded Cheddar

2 tbsp. finely chopped chives

Peppers

Breakfast meat, etc.

DIRECTIONS

Preheat oven to 400°.

In a bowl beat together first 6 ingredients.

Add in potatoes and mix until fully incorporated.

Mix in any optional ingredients.

Using a jelly roll pan, spread the hash browns into an even layer. Bake until crispy, about 30 minutes.

*I usually just use garlic powder and seasoning salt (Johnny's)

MEXICIAN COWBOY CASSEROLE

2 lbs. ground beef (I use 85/15)

1 package taco seasoning

1 cloves garlic, chopped (or 1/2 tsp garlic powder)

1 can (15.25oz) whole kernel corn

1 can condensed fiesta nacho cheese soup

2 cups cheddar cheese, shredded

1/2 cup milk

1/2 cup sour cream

1 bag (2lbs.) frozen tater tots (I like to use the flat ones, not the traditional tater tots)

Before I got ready to make this casserole, I let the tater tots sit on the counter to defrost for an hour or so. The original recipe used still frozen tater tots, but I felt they get more crunchy thawed.

In a large skillet cook the beef. Add in the taco seasoning and garlic.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

WHEN MAKING A 9X13 PAN

Grease a 9×13 inch baking dish. Layer half of the tater tots on the bottom, pour the hamburger mixture over the top and then layer with the other half of the tater tots. Sprinkle with remaining 1 cup cheese and bake at 350 for 25–30 minutes, or until golden brown and crunchy.

WHEN MAKING AN 8X8 PAN

Put half the ingredients in a freezer bag and then assemble the rest in an 8x8 baking dish and bake as above.

CHEESY RANCH POTATOES (2 WAYS)

WITH RANCH SALAD DRESSING

3 lbs. potatoes, diced (peeled, not peeled, russet, reds, whatever)
4 TBL butter

1/2 tsp garlic powder

1 cups ranch dressing, to taste
1 1/2 cups grated cheese

1. Preheat oven to 400 degrees.

2. Place the diced potatoes in a baking dish. Dot with butter. Season with salt & pepper, or whatever other seasoning you like. Cover with aluminum foil, and bake for 50-60 minutes, until potatoes are fork tender.

3. Add ranch dressing, garlic powder & shredded cheese.  Mix well but gentle to not break or mash potatoes. Cook in the oven un-covered for another 3-5 minutes, until cheese is melted & ranch is piping hot.

4. Serve immediately.

WITH RANCH MIX

3 large russet potatoes

3 TBL melted butter

3 TBL ranch seasoning mix

1 tsp garlic powder

1 cup shredded cheddar cheese

salt & pepper to taste

1/2-1 cup sour cream (optional)

Cooked bacon crumbles (optional)

Chives (optional)

Instructions

Preheat your oven to 400° F 

Place on lined baking sheet with parchment paper or non-stick foil.

Wash and chop your potatoes into small bite size pieces.  Toss with butter, ranch mix, garlic pdw'r, s&p.

Spread in an even layer onto your baking sheet.

Cover the baking sheet with foil and bake for 30 minutes.

Remove the foil and bake for an additional 20-30 minutes or until the potatoes are tender and golden brown 

OPTION 1:Sprinkle the shredded cheese over top and place them back in the oven for 1-2 minutes or until the cheese is melted.

OPTION 2:  If you want it creamy stir the cheese and sour cream with the potatoes.

Top with bacon and chives if you want.

LUNCH LADY HAMBURGER GRAVY

Feeds 3-4

1 lb of beef 80/20 fat content

1 medium onion diced

1 10 oz. container Swanson’s beef stock

All Purpose Flour 3-4 Tablespoons

1/4 Cup milk

Salt, Pepper

Brown hamburger with onion in skillet. Salt and pepper to taste. DO NOT drain fat. Add 3-4 tablespoons flour until all juices are absorbed. Then add milk and beef stock. You can add stock to your liking until you get the consistency of gravy you want. Then turn on low and let simmer for half hour.

Serve over mashed potatoes!

3 HOUR NO-PEEK BEEF TIPS

2 lbs. beef tenderloin tips or stew meat

1 (10.5 oz) can cream of mushroom soup

1 packet brown gravy mix

1 packet dry onion soup mix

1 cup ginger ale soda (could use water)

 

1.   Preheat oven to 300 degrees.

 

2.   Place the meat into a 9 x 13 inch baking dish.

 

3.   In a bowl, combine the mushroom soup, brown gravy, onion soup, and water/ginger ale.

 

4.   Pour the soup mixture over the beef. Cover pan with aluminum foil.

 

5.   Place in the oven at 300 degrees and bake for 3 hours. Here is the important thing – leave this in the oven for the whole 3 hours. No removing the foil to peek on the beef until the 3 hours is up!

 

6.   Carefully remove foil. It will be steamy and you don’t want to get burned! Let sit for a few minutes to cool and serve over cooked rice, egg noodles, or mashed potatoes.

 

Serves 6-8

SHEPHERD PIE

4 cups prepared mashed potatoes (cheddar mashed are great for this)

1.5 lbs. ground beef as lean as possible so you won’t have to drain

1 chopped onion

¼ cup worcestershire sauce

1 envelope brown gravy mix (or 1 jar prepared gravy)

1 cup water (if using envelope gravy)

1 TBL ketchup

8 oz. frozen peas with carrots

½ cup grated cheddar (optional)

Brown beef with onion and worcestershire sauce.

Add in envelope gravy and water (or jar gravy), ketchup, salt & pepper to taste.

Simmer for 5 minutes.

Add in frozen peas and carrots.

Put into a greased 9x9 dish.

Top with mashed potatoes.

Sprinkle with cheese if using.

Bake 20 minutes at 375 degrees.

PERFECT MASHED POTATOES 2 WAYS

SERVES 12

CREAM CHEESE MASHED

Boil until potatoes pierce easily with fork (about 20 minutes):

5 lbs. potatoes peeled (cut in half if large)

2-4 tsp minced garlic

Drain potatoes then mash to desired consistency with

1 stick butter (8 TBLS)

8oz cream cheese

½ cup sour cream

½ -1 tsp seasoning salt (I use Johnny's)

½ -1 tsp black pepper

CREAMY WHIPPED POTATOES

5 lbs. russet potatoes, peeled

1 1/4 cups hot milk we used whole milk

16 Tbsp unsalted butter (2 sticks) at room temperature (not melted)

1 1/2 tsp salt or to taste (we used sea salt)

1 Tbsp fresh parsley or chives finely chopped for garnish (optional)

Peel potatoes (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler.

Place potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min).

Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed 30 sec then increase to medium and slowly drizzle in the HOT milk.

With mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally add 1 1/2 tsp salt, or add to taste.

NOTES: 

To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.

Easy Make Ahead:

Make up to 2 days ahead of time. Put in covered baking dish.

To reheat: Put covered dish in 350 degree oven for 35-45 minutes.

Perfect ratio for gravy 2:1

1 cup potato to 1/2 cup gravy

SCALLOPED HASSLEBACK POTATOES

4 potatoes

4 TBL butter cut into very small pieces

Parmesan cheese

Kosher salt

Pepper

4 tsp olive oil

½ cup heavy cream

½ cup cheddar

Preheat oven to 400. You need 2 wooden spoons. Place a spoon on each side of the potato and slice into thin slices using the spoon to prevent cutting all the way through. Put a little bit of butter in every other slice, and parmesan in between every other slice. Season with salt and pepper. Drizzle with olive oil. Bake for 1 hour and 15 minutes. Remove and drizzle with cream and top with cheddar. Return back to oven 15 more minutes.

LOADED MASHED POTATO CASSEROLE

5 1/2 cups mashed potatoes (about 4 lb. raw)

1/2 cup milk

1 package (8 ounces) cream cheese, softened

1 cup sour cream

2 teaspoons parsley flakes

1 teaspoon garlic salt

1/4 teaspoon ground nutmeg

3/4 cup shredded Cheddar cheese

12 slices bacon, crispy cooked and crumbled (about 1/2 cup)

1. Preheat oven to 350°F. Place all ingredients, except cheese and bacon, in large bowl. Beat with electric mixer on medium-high speed until potatoes are smooth and creamy.

2. Spoon mixture into lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking. Cover.

3. Bake 30 minutes or until heated through.

POTATO WEDGES

4 russets

2 TBL olive oil

Seasoning Salt

Heat oven to 425.  Cut potatoes into 8-12 wedges each.  Toss with olive oil and put single layer onto greased cookie sheet.  Sprinkle with season salt.  Bake 20 minutes, flip wedges and bake an additional 15 minutes.

ULITMATE TWICE BAKED POTATO

4 large baking potatoes, washed and baked

8 sliced bacon, cooked and crumbled

1 cup sour cream

½ cup milk

4 TBL butter

½ tsp garlic powder

½ tsp salt

½ tsp pepper

4 oz cream cheese

1 cup cheddar, divided

8 finely diced green onions – or – ½ tsp onion powder with 1 tsp. dried chives

Cut cooked potatoes in half length-wise.  Scoop out potatoes and save the skins. Mix the potato meat, sour cream, milk butter, salt pepper, cream cheese, ½ cup cheese and the onion with a hand mixer until well blended and creamy. Spoon into potato skins. Top with remaining cheese and bacon. Bake 15 minutes.

Can make these up ahead of time without the cheese and bacon sprinkle on top. Pull straight from fridge and bake 30 minutes at 350. Add cheese and bacon and bake 5 more minutes.

Or -- Freeze the stuffed potato skins, with cheese & bacon on the side.  Thaw and bake according to the fridge directions.

MY FAVORITE CHEESY POTATOES

2 lbs grated frozen hash browns

2 cans cream of. . . soup

1 pt sour cream (16oz)

½ can milk

1 green onion finely chopped (or 1TBL dehydrated onion)

3 cups cheese, divided (12oz)

Salt and pepper to taste

2 cups cornflakes, crushed

¼ cup melted butter

Mix everything but 1 cup cheese, cornflakes and butter then place in a greased 9x13 pan. Sprinkle the remaining 1 cup cheese over potato mix. Mix together the butter and cornflakes and sprinkle over potatoes. Bake 30-40 minutes at 350.

PRIME RIB SOUP

3-4 Ribs

2 Cups Beef Stock

1-2 Peeled and diced potato

8oz. Sliced Mushrooms

Place ribs in a large pot and cover with water.  Bring to a boil; reduce heat to medium-low, cover and simmer until meat is falling of bones (about 2-3 hours).

Remove and allow to cool to touch.  Trim meat from ribs and cut into bite sized pieces.

Place homemade stock in separate container and refrigerate until fat congeals.

Remove fat and pour the beef stock into homemade stock, along with meat, potato, mushroom, (can add carrots and celery also).

Bring to boil; reduce heat to medium-low, cover and simmer until veggies are tender, about 20 minutes.

HAM & POTATO SOUP

4 cups peeled diced potatoes

1/3 cup celery

1/3 cup onion

1 cup diced cooked ham

3 cups chicken stock

½ tsp salt or to taste

1 tsp pepper

5 TBL butter

5 TBL flour

2 cups milk

8 oz cream cheese or 1lb. velveeta, room temp and cubed

Put stock, potatoes, celery, onion and ham in pot.  Bring to a boil then simmer 15-20 minutes until potatoes are tender.

While veggies and ham are simmering make a roux in a separate sauce pan with the butter and flour.

Stir until thick.

Slowly whisk in milk to the roux.

Cook about 5 minutes until thick.

Stir the milk mixture and spices into the veggies.

Add in the cheese of choice and stir until melted.

LOADED POTATO SOUP

3 cups chicken stock

¼ cup onions

4 cups peeled, diced potatoes

¼ tsp black pepper

¼ - ½ tsp cayenne (or leave it out and just sprinkle over individual bowls)

½ tsp Seasoning salt (Johnny’s)

8 oz cream cheese

Bacon, cooked and crumbled

Diced scallions

Grated cheese

Put stock, onions, potato, pepper and salt in large pot.

Bring to boil.  Once boiling turn to med low, cover and simmer 20-30 minutes until potatoes are soft.

Cube up the cream cheese and add to pot.  Stir until melted in.

Garnish with bacon, scallions and cheese.

This is our family's all time favorite soup -- HANDS DOWN!!!

POTATO BEEF CASSEROLE

4 medium potatoes peeled and sliced

1 lb ground beef cooked and drained

1 can cream of . . . soup

1 can vegetable beef soup

½ tsp salt

In a larg bowl, combine all ingredients. Transfer to greased 2 qt baking dish.

Cover and bake at 350 for 1 & ½ hours