Week Five: Mashed Potato Cakes, Parmesan Honey Pork Roast & Deep Dish Chocolate Chip Caramel Cookies

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I decided to make this meal, because I wanted to start getting experience with making different kinds of meat that I enjoy.  This recipe was an interesting experience for me, because I got to use the roaster for the first time. This was so simple and made my whole house smell delicious! Also, all the different versions of potatoes intrigued me, so I decided to make another one of these versions!
 
 
Prep time: 15 mins
Cook time: 30 mins
 
Ingredients
  • Instant mashed potatoes (made from 1 full packet — follow directions on the box) (You can obviously use homemade mashed potatoes too. That will probably taste even better. I don’t usually have any though, because I always just eat every last scrap of potatoes I make. But, FYI, 1 packet of instant flakes makes about 3-4 cups mashed potatoes, so if you’re using homemade stuff, adjust your other ingredient measurements accordingly.) I USED HOMEMADE POTATOES!
  • ⅔ cup Colby Jack cheese, grated
  • 1-1/2 cups Panko breadcrumbs
  • 1 large egg
  • 2 tbsp chives, chopped
Directions
  1. In a large bowl, mix all ingredients until everything is uniformly incorporated.
  2. Using your hands, scoop out generous portions of the potato mixture, and shape it into patties. (These can be as big as you want. My patties were about 1 inch thick and 2 inches across.)
  3. Spray a large pan/skillet with Pam and set it on the stove over medium/high heat. (Fair warning, this took me forever!)
  4. Cook mashed potato patties 3-4 at a time, about 1-2 minutes on each side. (If you’re using a pan/skillet with a cover, put the lid on when you’re cooking each side. This will trap the heat and cook the patties all the way around, even on the edges.)
  5. Serve warm, with sour cream and bacon bits.
Potato Cakes!

Potato Cakes!

Slow Cooker Parmesan Honey Pork Roast

Ingredients:

1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water

Pork roast in the cooker

Pork roast in the cooker

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.
 
Finished meal, photo creeds to my brother Tristan (ignore the instagram filter)

Finished meal, photo creeds to my brother Tristan 

 
 
Prep time:  10 mins
Cook time:  15 mins
Total time:  25 mins
Serves: 12
 
Ingredients
  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • ½ tsp salt
  • 1 cup milk chocolate chips
  • 12 Ghiradelli Caramel squares, unwrapped

Cookies just out of the oven

Cookies just out of the oven

Instructions
  1. Preheat oven to 350 degrees F. Grease a muffin top pan or deep dish cookie pan with cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, soda, cornstarch and salt, and set aside. Meanwhile, in a large bowl with an electric mixer, beat together the butter and sugars until creamy, about a minute. Beat in the egg and vanilla to combine.
  3. Gradually add flour mixture to the butter mixture, beating well after each addition. Once dough has come together, stir the chocolate chips in by hand with a wooden spoon.
  4. Drop a Tablespoonful of dough into the bottom of each cavity. Gently press it to cover the bottom of each cavity. Top with an unwrapped square. Top the candy with an additional Tablespoonful of dough and gently press the top dough ball to cover and enclose the candy.
  5. Bake the cookies for approx. 12-15 minutes or until the centers are set and the edges are golden and lightly crisped. Allow the cookies to cool in the pan about 5 minutes before gently removing to wire racks to cool completely. You can loosen them from the pan very carefully with a butter knife.
  6. **Note: You can also make this recipe without a deep dish cookie pan–just drop heaping Tablespoonfuls of dough 2-3″ apart on a greased or silicone-lined cookie sheet.**

photo 2-19 photo 5-14

 

THESE WERE PHENOMENAL!

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