Bacon-Cheddar Potato Croquettes

This recipe is great for leftover mashed potatoes. I found it on Taste of Home. You can get the original recipe HERE. You can’t even tell you used leftover mashed potatoes. The croquettes are pretty indulgent with bacon, cheese, butter & Ritz crackers. Then dip them in your favourite sauce. What’s not to love?

Recipe Review:

LEVEL OF DIFFICULTY – EASY – MODERATE

  • Steps: 3
    • Rating: Easy
  • Involvement
    • 30 min. prep time
    • Rating: Easy
  • Ingredients & availability
    • 11-12 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Moderate

Equipment Required:

  • Mixing bowls
  • Cheese grater
  • Measuring spoons/cups
  • Parchment paper
  • Baking sheet

Time: ~ 30 min. prep + chilling (2 hours) + 20 min. bake = ~ 2 hours + 50 min.

Servings: ~5 dozen

Calories/serving: ~ 50/croquette

Ingredients:

  • 4 cups cold mashed potatoes (with added milk and butter)
  • 6 bacon strips, cooked and crumbled
  • 1/2 cup shredded cheddar cheese
  • 2 large eggs, lightly beaten
  • 1/4 cup sour cream
  • 1 tablespoon minced chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 40 Ritz crackers, crushed
  • 1/4 cup butter, melted
  • 1 teaspoon paprika
  • Barbecue sauce, Dijon-mayonnaise blend or ranch salad dressing

Directions:

  1. In a large bowl, combine the first 8 ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment paper-lined baking sheets.
  2. Cover and refrigerate for 2 hours or overnight.
  3. Combine butter and paprika; drizzle over croquettes. Bake at 375F until golden brown, 18-20 minutes. Serve with dipping sauce of your choice.

Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce.

Spinach, Apple & Pecan Salad

This salad is delightful! Hands down one of my top 5 favourite salads I consistently make. It is a great salad to make for guests or for bringing to a potluck. It is filled with so much flavour! You’ll definitely want to add this salad to your recipe repertoire.

Salad3

Time: 15 min.

Yield: 16 servings

Calories/Cup: 109

Ingredients:

  • 2 packages (6 ounces each) fresh baby spinach
  • 1 medium apple, chopped
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 cup glazed pecans*
  • 1/2 cup chopped red onion
  • 1/3 cup dried cranberries
  • 5 bacon strips, cooked and crumbled**

Dressing

  • 2 tbsps cider vinegar
  • 1 tbsp sugar
  • 1/2 tsp Dijon mustard
  • 1/8 tsp pepper
  • 1/4 cup canola oil

* I had glazed pecans on hand. If you end up making them this will add time to the recipe. I don’t like making them on the stovetop because I find they stick together too much. I like making them in the oven. Just mix together 1 egg white with a bit of water and toss 1 lb pecan halves in it. Then mix 1 cup sugar, 1 tsp cinnamon, & 1 tsp salt. Toss over pecans and spread onto a baking sheet. Bake at 350F for 30 min or until evenly browned.

** Normally I use Hormel Real Bacon Bits in salads. It is a bit costly but it definitely saves on time! You can buy it at Walmart or most grocery stores.

Link to recipe directions can be found HERE.

Salad1

Equipment Required:

  • Bowl
  • Salad tongs or spoons
  • Cutting board
  • Knife
  • Small bowl
  • Whisk

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement: 15 minutes
    • Rating: Easy
  • Ingredients & availability
    • 12 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Moderate