Anne McAlpine: July 2, 2020

This recipe for cheesy leftover mashed potato pancakes was shared by one of our editors, Kaitlyn. It is a really tasty way to use those leftover mashed potatoes. She used plain mashed potatoes that had some corn niblets mixed into them. Kaitlyn also used old cheddar and mozzarella together along with bacon, instead of the suggested ham. She used green onions, garlic powder, salt, and pepper, as well. Kaitlyn didn’t have quite enough potatoes, so she reduced the number of eggs to 2. It still seemed a bit wetter than it should have been and she thought she would have made a mess trying to form patties. Although she thought that some extra flour would have solved that, she was in a rush, so she just spooned them into the pan and made her patties in the pan like an actual pancake. They turned out a bit soft perhaps, but were still delicious when topped with a nice dollop of sour cream.

I recently had a request for this Impossible Pie that makes its own crust as it bakes. I have not made it recently but did make a similar one several years ago. If you don’t have Bisquick on hand you can substitute a mixture of 1 cup of flour, 1 ½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter for 1 cup of Bisquick. Serve the pie cold and topped with a dollop of whipped cream or ice cream. You can also drizzle some maple syrup over it for additional flavour.

Last week I shared a bacon, cheese, and broccoli salad recipe. I have made it a couple of times since and once I used all of the same ingredients and added some halved green grapes and chopped celery. Another time I used chopped almonds and raisins instead of walnuts and cranberries. I found that I prefer the cranberries over the raisins, but both kinds of nuts work well. I suggest sprinkling the nuts over just before serving as they do go a bit soft, although I didn’t mind that because it was still crunchy.