Twice baked Potatoes

I have used up all my frozen twice baked potatoes, so I am making a big batch to freeze. I have found a super way to get the potatoes baked.....do it in the crock pot!!! Just wash your potatoes, wrap in foil, stack them in the crock pot and cook on high in your crock pot for about 3 hrs(adjust time for size of potatoes). You can also cook them on low and have them ready to go for dinner after work!!

4 baked potatoes, cooled
4 strips bacon
1/2 onion chopped
4 green onions
1 cup grated cheese
1/2 cup sour cream
1/2 stick butter, room temp.
season with salt and black pepper to taste

Bake potatoes and cool. Once cooled cut in half lengthwise, and scoop out the flesh, leaving a small bit along the peel. Place potato flesh into a mixing bowl and crumble. In a skillet, cook the 4 strips of bacon until crispy. Remove from skillet, cool and crumble into bowl of potato. Now cook chopped onion in the bacon dripping until onions are soft and clear, add to potato bowl. Mix in all remaining ingredients and stir together well. Now divide the potato mixture evenly among the potato shells, pack in well. You can freeze the potatoes at this point if you wish. I freeze them on a cookie sheet and when frozen solid I put them into a zip bag. When ready to bake, place on a Cookie sheet and top with a bit of grated cheese if you wish and bake at 350 until golden brown....about 1/2 hour to 45 minutes. In a hurry....heat them in the microwave until hot and then pop in the broiler for just a couple of minutes to brown the tops.

I have also made this as a casserole. Boil your potaotes and then follow the rest of the recipe. put potato mixture into a casserole dish and bake...yummy and fast!

It is also very easy to double or even triple this recipe. My family loves these and they are so easy and quick to add to a "not so special dinner" and make it a "WOW dinner"!!!

Creamed Corn

Let me start by saying.....I HATE creamed corn!! But this stuff is unlike any other creamed corn I have ever eaten. It is quick and easy to make, and has become a holiday favorite with our family over the years. This recipe makes alot, I usually make a 1/2 recipe.

2-20 oz bags of frozen corn
1 cup heavy cream
1 cup whole milk
1t salt
2 T sugar
pinch pepper
2 T melted butter
2 T flour

Combine all ingredients except the last 2, bring to a boil. Simmer 5 minutes. Blend flour and butter together, add to corn. Mix well, bring back up to a simmer and remove from heat.

This reheats beautifully!

Fried Squash(or any veggie)

This is my mothers way of frying squash, zuchinni and mushrooms...or any veggie! The light coating is wonderful, no heavy breading to cover the flavor of the veggies!

Slice squash into 1/4 inch disks. Srinkle with garlic powder and red pepper. Make a mixture of one egg, beaten, and 1 heaping tablespoon of flour. Add enough milk to thin it out a bit. Dip squash slices into egg mixture and then into flour. Fry until golden brown. Sprinkle salt and serve.