Source: sippitysup.com
5 lb russet potatoes
10 slices bacon
8 oz cream cheese, room temperature
0.5 c unsalted butter, melted
1 c sour cream
0.25 c chives, minced
2.5 c cheddar cheese, grated
2 t kosher salt
0.5 t pepper
1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside. 2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces. 3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined. 4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

Pinterest-Joan Boggs, passionatepennypincher.com
1/2 cup butter, melted
2 eggs
1 8.5 oz. package Jiffy corn bread mix
1 can whole kernel corn, drained
1 can creamed corn
1 cup sour cream
1/4 cup sugar
1 cup of shredded cheddar cheese (optional)


  1. Preheat oven to 350, and grease a 9×13 baking dish.
  2. Mix together butter, eggs, corn bread, corn and creamed corn, sugar and sour cream.  Add to baking dish.
  3. Bake for 30-35 minutes until top is golden brown.  Should be brown and pulling away from the sides. 
  4. Sprinkle cup of cheese on top and put back in oven a few minutes until cheese is melted. (optional)

Here is the menu...Rosemary Toasted Nuts(make ahead of time), Beef Stroganoff, Wild Rice Pilaff, Coconut Fruit Salad (make ahead of time), Crockpot Chocolate Mess. You will need 3 crockpots to make this delicious meal.
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__Wild Rice Pilaf in Crockpot

2 cups uncooked wild rice
1/2 cup finely chopped onion
1/2 tsp. salt
1/8 tsp. pepper
2 (14-ounce) cans ready to serve chicken broth
1/2 cup water
2 (4-ounce) cans sliced mushrooms, undrained
1 tsp. dried thyme leaves

Spray 3 quart slow cooker with nonstick cooking spray. Rinse rice and drain well. Combine in crockpot together with onion, salt, pepper, chicken broth, water, mushrooms, and thyme and mix well. Cover crockpot and cook on high for 3-4 hours or on low for 7-8 hours. 6 servings