Weekend Cooking- Betty Crocker-The Big Book of Slow Cooker, Casseroles & More

This is one of my go to cookbooks! I have made several recipes out of this cookbook. The ingredients used for the recipes are ones that are readily available, either in my pantry and in a regular grocery store. There are some great full page pictures in the cookbook but not every recipe has a picture. I love that each recipe has nutritional information listed at the bottom. That came in handy when my mom was living with us. She had sodium restrictions so it was nice to know how much sodium was in each serving. Some recipes that we have tried and loved include; New Potatoes and Spring Vegetables, Mixed Vegetable Bake, Apricot Glazed Carrots, Cheesy Potato Soup, Parmesan-Butternut Squash Gratin, and Ultimate Slow Cooker Potatoes. We have many more recipes we want to try in the cookbook. There is a moment's notice menu planner and a metric conversion guide in the book. This is a great cookbook for the everyday cook.

This is one of our very favorite recipes out of the book. My kids request these potatoes quite a bit. You could make these healthier also by using fat free or low fat milk, sour cream and cream cheese. This recipe comes from page 292 of Betty Crocker The Big Book of Slow Cooker, Casseroles & More

Ultimate Slow Cooker Potatoes

prep time: 15 minutes start to finish:1 hour 45 minutes 12 servings(2/3 cup each)

3 cups boiling water
1 1/2 cups milk
1/2 cup sour cream
1 package(8 oz)cream cheese, cut into cubes
1 teaspoon garlic salt
1/4 teaspoon pepper
4 cups plain mashed potato mix(dry)
Gravy or chopped fresh parsley, if desired.

1. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix water, milk, butter, sour cream, and cream cheese with whisk until blended. Add garlic salt, pepper, and mashed potatoes(dry); mix just until blended.

2. Cover; cook on Low heat setting 1 hour 30 minutes, stirring once after 1 hour.

3. Before serving, stir potatoes. Serve immediately, or hold in slow cooker on Low heat setting up to 3 hours, stirring every 30 minutes. If Potatoes become too thick, stir in additional milk, a couple tablespoons at a time. Serve with gravy or sprinkle with chopped parsley.

1 serving: Calories 250; Total Fat 17g(Saturated Fat 11g; Trans Fat 0.5g); Cholesterol 50mg; Sodium 230mg; Total Carbohydrate 20g(Dietary Fiber 1g); Protein 5g EXCHANGES: 1 1/2 Starch, 3 Fat CARBOHYDRATE CHOICES: 1

Weekend Cooking is a weekly meme sponsored by Beth Fish Reads.
Weekend Cooking is a chance to share the food love. Be sure to check out all the yummy cooking posts on Beth's blog.