Mashed Potatoes

This is actually a recipe that Heather gave me, so she might need to get in here and alter a few things...(You might not like me when you realize how fattening I made those mashed potatoes last Thanksgiving! :)

Boil Potatoes - Heather says to use the Red Ones and leave the skins on. I happened to already have brown ones on hand, so I just used those (peeled). BOTH are great!

Once boiled and soft enough to mash...
Load in the following:
1 cube of BUTTER
8 oz. block of Cream Cheese
12 oz. tub of Sour Cream

I like my potatoes smooth so I used a hand mixer to mix mine. If you like them chunky then just use a masher.

Oooh Baby! (Of course you can altar these, but it's all FABULOUS!)

Pineapple-Orance Slush

Jess, this was great because I made it a few days before Thanksgiving and then the drink was all taken care of! One thing checked off the list!

4 C. sugar
6 C. hot tap water
1 (6 oz.) can frozen orange concentrate, undiluted
1 (6 oz.) can frozen lemonade, undiluted
1 (46 oz) can pineapple juice
1 (2-liter) bottle lemon-lime soda

Stir together sugar and hot tap water. Add other ingredients and mix thouroughly. Freeze in a 5-quart plastic container (ice cream buckets work well). Thaw at room temperature for about 3 hours. At serving time, add lemon-lime soda as desired. Makes 20 1-cup servings.


Mexicali Round Steak

I L-O-V-E crock pot recipes. Throw it in the pot, turn it on, and forget about it. Divine. And this recipe is REALLY yummy.

4 pieces round steak
1/2 cup frozen corn
1/2 cup chopped fresh cilantro
1/4 cup beef broth
1 stalk celery, thinly sliced
1 medium onion, diced
10 ounces salsa
1/2 can black beans
1/2 cup shredded Monterey Jack cheese w/ Jalapeno peppers

Trim fat from beef. Cut into servings. Place in slow cooker with all ingredients but cheese. Cook 8-9 hours on low. It can be pretty runny when it is done, so I serve it in bowls with the cheese on top, with sour cream (if you want) and tortillas. Sort of a messy burrito.