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Easy Cheesy Crock Pot Potatoes

 

Ingredients

  • 8 ounces of Challenge Cream Cheese

  • 10 ounce can of cream of chicken soup (you can substitute cream of celery or mushroom)

  • 12 ounce can of evaporated milk

  • 2 teaspoons of garlic powder

  • 1 teaspoon of fresh ground pepper

  • 1 teaspoon of salt

  • 3 pounds of Golden Potatoes, peeled and sliced into 1/8 inch slices

  • 1 large onion, peeled and cut into thin slices

  • 1 large red bell pepper, diced

  • 4 cups of sharp cheddar cheese

  • 1 pound of bacon, cooked and diced

  • 8 tablespoons of Challenge Butter, cut into cubes

  • 1/8 cup of diced fresh parsley

Directions

  1. Place cream cheese in a microwave-safe large bowl. Microwave cream cheese for 60 seconds to soften. Stir in soup, milk, garlic powder, pepper and salt.

  2. Start by layering ½ of the potatoes into the bottom of a slow cooker (crock pot) sprinkle on ½ of the red bell pepper, onion, shredded cheese and bacon. Top with ½ of the butter cubes and ½ of the cream cheese and soup mixture. Continue in the same manner to create the last layer.

  3. Cover and cook on low for 8-10 hours or 4-5 hours on high. You will know it is done when your potatoes are tender.

  4. Sprinkle potatoes with fresh parsley. Leave potatoes in crock for serving if desired. For a fancier presentation, you can put potatoes into ramekins to create individual servings. A great side dish for hot summer days when you don’t want to turn on the oven, or when you have a turkey or roast in the oven!​

Makes 20 side dish portions

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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