Friday, August 7, 2020
Puppy Fever
HELLO EVERYONE
Haven't posted for a while....was going through some personal family matters..It's not all worked out but maybe in time...we'll see.....I hope things get better.
I have puppy fever......I want a companion for Coal.
Wednesday, July 29, 2020
OMHGWW✨✨✨✨✨
Hello, hope everyone is doing fine..got to go for a car ride to the vet but only to stay in the car while my daughter took in the dog. I can't wait for things to get back to normal. At least we have OMHGWW to keep us busy...so come join us
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Friday, July 24, 2020
SLOW COOKER POTATO CASSEROLE
- 5 pounds russet potatoes
- 2 chicken bouillon cubes
- Water to cover
- 1/2 cup salted butter
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 16 ounces sour cream
- 2 cups shredded cheddar cheese
- 16 ounces bacon, sliced and cooked
- 1 bunch green onion, sliced
Instructions:
- Peel the potatoes and dice them into one-inch cubes. Add to the slow cooker
- Add the chicken bouillon cubes and enough water to cover the potatoes.
- Place the lid on the slow cooker and cook on HIGH for 5 hours without opening the lid during the cooking time.
- When the cooking time is up, drain the water off the potatoes, leaving the potatoes in the slow cooker.
- Pour over the melted butter, sprinkle over the salt, pepper and onion powder. Using a potato masher, mash the potatoes until the desired texture is achieved. If you do not have a potato masher you can use a handheld mixer (the kind with 2 beaters) and blend until desired texture is achieved. I like some chunks of potatoes in this as baked potatoes have.
- Add the sour cream, half of the cheese, half of the bacon, and half of the green onions. Stir.
- Sprinkle over the remaining cheese and replace the lid. Cook on high for 20 more minutes.
- Sprinkle over remaining bacon and green onion and serve!
Wednesday, July 22, 2020
Tuesday, July 21, 2020
OMHGWW 7/21
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