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?
LEVEL OF DIFFICULTY – EASY – MODERATE
30 min. prep time
Ingredients & availability
All ingredients you can easily find at any grocery store
Time: ~ 30 min. prep + chilling (2 hours) + 20 min. bake = ~ 2 hours + 50 min.
Servings: ~5 dozen
Calories/serving: ~ 50/croquette
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
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.
Cover and refrigerate for 2 hours or overnight.
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.
This bread is soo good! When I was making it I could hardly wait for it to cook to eat it because it fills your home with the best smell. Also, I know it has jalapenos in it but this bread really isn’t that spicy. It’s also so easy to make and only has 7 ingredients! I hope you guys enjoy 🙂
Time: 40 min prep + 1.5 hours rising time + 40 minutes bake = 2 hours 50 minutes
3 ½ cups bread flour (445 g), plus more for dusting (can also use all-purpose flour)
2 ½ cups shredded sharp cheddar cheese (250 g), divided
2 jalapeños, seeded and coarsely chopped
1 jalapeño, sliced into rings, divided
1 tablespoon kosher salt
2 cups warm water (480 mL)
2 ¼ teaspoons instant yeast
1 tablespoon olive oil
In a large bowl, combine the bread flour, 2 cups (200 g) of cheddar cheese, the chopped jalapeños, and salt. Stir well.
In a separate large bowl, combine the warm water and yeast. Pour the flour mixture on top of the water and use a silicone spatula to stir until the dough comes together.
With the spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time and folding a total of 8 times. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
Using the spatula, fold the dough toward the center again 8 more times. Cover with the towel and let rest for 30 minutes.
Add the Dutch oven and lid to the oven, and preheat to 450˚F (230˚C) for 30 minutes.
Lightly flour a clean work surface and your hands. Carefully peel the dough out of the bowl and onto the floured surface. Flip over and carefully brush away excess flour. Fold the edges of the dough towards the center 8 times, then flip over the dough and transfer to a piece of parchment paper.
Brush the top of the dough with the olive oil, so the cheese will stick. Sprinkle the remaining ½ cup (50 g) of cheese on top. Use a sharp knife to score the bread with an “X”, which will allow steam to escape. Arrange the jalapeño rings on top of the cheese.
Carefully remove the Dutch oven from the oven and use the parchment to lift the bread into the pot. Cover with the lid and bake for 30 minutes, then remove the lid and bake for 20 more minutes, until the bread is golden brown.
Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing. Slice the bread and serve as desired. Enjoy!