Barney's Pantry Recipe Suggestions
- Chris Woods
- Feb 3
- 2 min read
Super Easy One-Pot Mashed Potatoes
PREP TIME: 5 mins, YIELDS: 4 servings
By Valentina | The Baking Fairy
Ingredients:
2+ lbs potatoes, cubed
2+ cups of milk, or nondairy milk, or ½ cup - 1 cup heavy cream plus milk, not quite covering the potatoes
½ tablespoon salt
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon black pepper
2-3 tablespoon butter or vegan butter to taste
Wash and scrub your potatoes. Peel if desired. Cut into small cubes and add to a large pot.
Add enough milk to almost cover the potatoes, add in the salt, and turn heat onto medium- high. Bring to a boil, then lower to a simmer and cover.
Cook, stirring occasionally, until potatoes start to become very soft and fall apart (about 25-30 minutes).
Remove from heat, and mash and stir vigorously to help the mashed potatoes come together. Add in the seasonings and the butter. You may need to add a bit more milk at this point if it is too thick.
Easy French Onion Dip Recipe
PREP TIME: 5 mins, YIELDS: 6 servings
By Erica Kastner | The Pioneer Woman
Ingredients:
1 cup sour cream
1 Tbsp. dried chopped onion
1 tsp. onion powder
1 pinch garlic powder
1/4 tsp. kosher salt
1 Tbsp. finely chopped fresh parsley, or 1 teaspoon dried parsley
Place sour cream in a small bowl. Add dried onion, onion powder, garlic powder, salt, and parsley. Mix together very well until completely uniform. Taste with a chip and adjust seasonings if necessary.
Refrigerate for 1 hour to allow the flavors to meld and the dried onion to soften.
Store in the refrigerator for 5 to 7 days.
Peanut Butter No Bake Cookies
PREP TIME: 15 mins, YIELDS: Depends on cookie size
Ingredients:
2 cups sugar
1/2 cup margarine/butter
1/2 cup milk (ooh! Put in 1%! Now it’s a diet recipe!)
1 cup peanut butter, any kind
1 teaspoon vanilla
3 cups rolled oats, or sub assorted cereal or nuts, 1 cup oats = 1.5 cups other stuff, put in at least 1 ½ cups oats, (cheerios, chex, cornflakes, peanuts, etc.)
In large saucepan, mix sugar, margarine, and milk; bring to a full boil over med heat, boil 1 minute.
Remove from heat and stir in peanut butter and vanilla, stir until peanut butter is melted; stir in “oats.” Working quickly, drop by tablespoonful onto double-layer waxed paper.
Refrigerate for 1 hour to allow the flavors to meld and the dried onion to soften.
Store in the refrigerator for 5 to 7 days.
Comments