Loaded Mashed Potatoes

November 24, 2013 Leave a Comment
Loaded Mashed Potatoes

Loaded Mashed Potatoes

 

Every year my Mom made with cream cheese mashed potatoes for Thanksgiving, and I’ve tailored the recipe to my family and have carried on the tradition.  I also make them in a slow cooker, which is convenient because I make the potatoes a day ahead, freeing up oven space.

        Ann Nolte                                                                           Tampa, Florida

 

Loaded Mashed Potatoes Recipe

Loaded Mashed Potatoes

 

3 Lbs. potatoes (about 9 medium), peeled and cubed

1 package (8 oz.) Philadelphia Cream Cheese, softened

1 cup (8 oz.) sour cream

  ½ cup butter, cubed

¼ cup 2% milk

1 ½ cups (6 oz.) shredded cheddar cheese

1 ½ cups (6 oz.) shredded pepper jack cheese

½ lb. bacon strips, cooked and crumbled

4 green onions, chopped

½ tsp. onion powder

½ tsp. garlic powder

Place potatoes in a Dutch oven and cover with water.  Bring to a boil.  Reduced heat; cover and cook for 10-15 minutes or until tender.  Drain.  Mash potatoes with cream cheese, sour cream, butter and milk.  Stir in the cheese, bacon, onions and seasonings.  Transfer to a large bowl; cover and refrigerate overnight.

Transfer to a greased 3 or 4 quart slow cooker.  Cover and cook on low for 3 to 3 ½ hours.     10 servings

 

(Recipe for Loaded Mashed Potatoes came from Taste of Home, 2013)

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Beer Cheese Fondue

November 4, 2013 Leave a Comment
Beer Cheese Fondue

Beer Cheese Fondue

 

This thick fondue originated in my kitchen when I didn’t have all of the ingredients I needed to make the recipe I initially planned to prepare.  Served with bread cubes, it has since become a staple particularly while we watch football games on television.

          Chrystie Wear                                                   Greensboro, North Carolina

 

Beer Cheese Fondue Recipe

Beer Cheese Fondue

1 loaf (1 Lb.) French bread, cubed

¼ cup chopped onion

1 Tbsp. butter

1 tsp. minced garlic

1 cup beer or non-alcoholic beer

4 cups (16 oz.) shredded cheddar cheese

1 Tbsp. flour

2 to 4 Tbsp. half-and-half cream

Place bread cubes in a single layer in an ungreased 15 x 10 x 1 inch baking pan.  Bake at 450 F. for 5-7 minutes or until lightly crisp, stirring twice.

Meanwhile, in a small saucepan, sauté onion in butter until tender.  Add garlic; cook 1 minute longer.  Stir in beer.  Bring to a boil; reduce heat to medium-low.  Toss cheese and flour; stir into saucepan until melted.  Stir in 2 tablespoons cream.

Transfer to a small fondue pot or 1 ½ qt. slow cooker.  Keep warm; add additional cream to fondue thickens.  Serve with toasted bread cubes.            3 cups

 

(Recipe for Beer Cheese Fondue came from Taste of Home (tasteofhome.com)

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Rustic Tomato Cheese Tart

August 30, 2013 Leave a Comment
Rustic Tomato Cheese Tart

Rustic Tomato Cheese Tart

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My fresh tomato tart is perfect when you want to taste of summer any time of year.  The crust stays nice and crisp and the toppings are bursting with garden-fresh flavor!

                Moji Dabney                                      Egg Harbor Township, New Jersey

 

Rustic Tomato Cheese Tart Recipe

Rustic Tomato Cheese Tart

7 sheets phyllo dough (14×9 inches)

1/3 cup olive oil

7 Tbsp. crumbled goat cheese

1 cup thinly sliced sweet onion

1 cup (4 oz.) shredded fontina cheese

4 plum tomatoes, thinly sliced

2 Tbsp. minced chives

1 Tbsp. minced fresh basil or 1 tsp. dried basil

¼ tsp. salt

¼ tsp. pepper

Place one sheet of phyllo dough on a parchment-lined baking sheet.  Brush with oil and sprinkle with 1 Tbsp. goat cheese.   (Keep remaining phyllo covered with plastic wrap and damp towel to prevent it from drying out).  Repeat layers, brushing oil all the way to edges.

Sprinkle onion over top to within 1 inch of edges; sprinkle with fontina cheese.  Arrange tomato slices in a slightly overlapping pattern over fontina cheese.  Sprinkle with chives, basil, salt and pepper.  Bring up edges of tart over filling.

Bake at 375 F. for 30-35 minutes or until is golden brown.            12 servings

 

(Recipe for Rustic Tomato Cheese Tart was in tasteofhome.com)

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Chili Cheese Dog Casserole

July 24, 2013 Leave a Comment
Chili Cheese Dog Casserole

Chili Cheese Dog Casserole

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes

at www.tasteofhome.com

 

Kids and dads alike will dive right into this hearty, comforting dish.  With a crispy cheese topping on a warm cornbread crust, this recipe is a keeper.

                          Taste of Home Test Kitchen                                                         Greendale, Wisconsin

 

Chili Cheese Dog Casserole Recipe

Chili Cheese Dog Casserole

1 pkg. (8 ½ oz.) corn bread/muffin mix

1 cup chopped green pepper

½ cup chopped onion

½ cup chopped celery

1 Tbsp. olive oil

1 pkg. (1 lb.) hot dogs halved lengthwise and cut into bite-size pieces

1 can (15 oz.) chili with beans

2 Tbsp. brown sugar

½ tsp. garlic powder

½ tsp. chili powder

1 cup (4 oz.) shredded cheese, divided

Prepare corn bread batter according to package directions.  Spread half the batter into a greased 8 inch square baking dish; set aside.

In a large skillet, sauté the green pepper, onion and celery in oil until crisp-tender.  Stir in hot dogs; sauté 3-4 minutes longer or until lightly browned.  Stir in the chili, brown sugar, garlic powder and chili powder; heat through.  Stir in ¾ cup cheese.

Spoon over corn bread batter; top with remaining corn bread batter.  Sprinkle remaining cheese over the top.

Bake, uncovered, at 350 F. for 28-32 minutes or until a toothpick inserted near the center comes out clean.  Let stand for 5 minutes before serving.        6 servings

(Recipe for Chili Cheese Dog Casserole was in tasteofhome.com)

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Bacon Vegetable Quiche

July 19, 2013 Leave a Comment
Bacon Vegetable Quiche

Bacon Vegetable Quiche

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes

at www.tastaofhome.com

This recipe is so versatile!  You can use Vidalia onions, green onions or leeks.  Asparagus can take the place of broccoli, and you can use whatever fresh herbs or cheese you have on hand.  I especially like it in spring, when I’m overwhelmed with an abundance of fresh greens.

                 Shannon Koene                                                                                                Blacksburg, Virginia

 

Bacon Vegetable Quiche Recipe

Bacon Vegetable Quiche

1 unbaked pastry shell (9 inches)

2 cups fresh baby spinach

1 cup sliced fresh mushrooms

1 cup chopped fresh broccoli

¾ cup chopped sweet onions

2 ½ tsp. olive oil

3 eggs, lightly beaten

1 can (5 oz.) evaporated milk

1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed

¼ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded cheddar cheese

6 bacon strips, cooked and crumbled

½ cup crumbled tomato and basil feta cheese

Line unpricked pastry shell with a double thickness of heavy-duty foil.  Bake at 450 F. for 8 minutes.  Remove foil; bake 5 minutes longer.

Meanwhile, in a large skillet, sauté the spinach, mushrooms, broccoli and onions in oil until tender.  In a large bowl, whisk the eggs, milk, rosemary, salt and pepper.

Using a slotted spoon, transfer vegetables to egg mixture.  Stir in cheddar cheese and bacon.  Pour into crust.  Sprinkle with feta cheese.

Cover edges loosely with foil.  Bake at 375 F. for 30-35 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before cutting.         6 servings

 

 

(Recipe for Bacon Vegetable Quiche was in www.tasteofhome.com)

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Brunch Puffs Main Dish

June 1, 2013 Leave a Comment
Brunch Puffs Main Dish

Brunch Puffs Main Dish

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

This recipe wasn’t handed down from my mother – it was passed “up” from my granddaughter!  It’s now my favorite dish for Mother’s Day – and year round as well.

                Judy Gochenour                                                                               Logan, Iowa

               

Brunch Puffs Main Dish Recipe

Brunch Puffs Main Dish

1 cup water

½ cup butter

½ tsp. salt

1 cup flour

4 eggs

Filling:   ½ cup chopped green peppers

½ cup chopped onions

1 Tbsp. butter

8 eggs

½ tsp. salt

¼ tsp. pepper

1 cup chopped fully cooked ham

1 cup (4 oz.) shredded cheddar cheese

In a large saucepan, bring water, butter and salt to a boil.  Add flour all at once and stir until a smooth ball forms.  Remove from the heat; let stand 5 minutes.  Add eggs, one at a time, beating well after each addition.  Beat until mixture is smooth and shiny.

Drop by ¼ cupfuls 2 inch apart onto a greased baking sheet.  Bake at 400 F. for 35 minutes or until golden brown.  Transfer to a wire rack.  Immediately split puffs open; remove and discard tops and soft dough from the inside.  Set aside.

In a large skillet, sauté green pepper and onion in butter until tender.  In a medium bowl, beat eggs, salt and pepper.  Add to skillet, stirring over medium heat until almost done.  Add ham and cheese; stir until eggs are set.  Spoon into puffs.  Serve immediately.     8 serving

(Recipe for Brunch Puffs Main Dish was in tasteofhome.com)

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Chicken Broccoli Crepes

April 22, 2013 Leave a Comment
Chicken Broccoli Crepes

Chicken Broccoli Crepes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

When I organized food and nutrition training for our county 4-H’ers, we had cooking demonstrations representing different countries.  We chose crepes for France, and everyone really loved them with this chicken broccoli filling.

Chicken Broccoli Crepes Recipe

Chicken Broccoli Crepes

1 cup plus 2 Tbsp. milk

2 eggs

2 Tbsp. butter, melted

1 cup flour

¼ tsp. salt

Filling:   ¼ cup butter

¼ cup flour

2 cups chicken broth

2 tsp. Worcestershire sauce

3 cups (12 oz.) shredded cheddar cheese, divided

2 cups (16 oz.) sour cream

2 packages (8 oz. each) frozen broccoli spears, cooked and drained

2 ½ cups cubed chicken

In a small bowl, beat the milk, eggs and butter.  Combine flour and salt; add to egg mixture and beat until smooth.  Cover and refrigerate for 1 hour.

Heat a lightly greased 8 inch nonstick skillet.  Stir batter; pour ¼ cup into the center skillet.  Lift and tilt pan to evenly coat bottom.  Cook until top appears dry; turn and cook 15-20 seconds longer.  Remove to a wire rack.  Repeat with remaining batter, greasing skillet as needed.  When cool, stack crepes with waxed paper or paper towels in between.

In a large saucepan, melt butter.  Stir in flour until smooth.  Gradually stir in broth and Worcestershire sauce.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat; stir in 2 cups of cheese.  Cook and stir for 10 minutes or until cheese is melted.  Remove from the heat; stir in sour cream until smooth.

Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup cheese sauce.  Roll up and place seam side down in a greased 13×9 inch baking dish.  Pour remaining cheese sauce over crepes; sprinkle with remaining cheese.

Bake, uncovered, at 350 F. for 20 minutes or until heated through.       8 crepes

 

(Recipe for Chicken Broccoli Crepes was on www.tasteofhome.com)

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