Creme Brulee French Toast

I made this last Christmas as well as this year and it's a BIG hit. I bought a tiny bottle of the Grand Marnier last year and still have some left. This year I used whole milk and it turned out great. You have to try this!

Creme Brulee French Toast

Servings: 6

"A rich, puffy outer crust makes this a French toast recipe well worth the time! It's a perfect choice for preparing the night before a busy holiday morning."

Ingredients:

1/2 cup unsalted butter

1 cup packed brown sugar

2 tablespoons corn syrup

6 French bread

5 eggs

1 1/2 cups half-and-half cream

1 teaspoon vanilla extract

1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)

1/4 teaspoon salt

Directions:

1. Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.

2. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.

3. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.4.Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

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Recipe Books to Download

Paula_Deens_Holiday_Hosting _pdf

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Martha Stewart Living

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Land O'Lakes: Free 'Homemade for the Holidays!' Recipe Brochure

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33 Hearty Crock-Pot Recipes eCookbook RecipeLion.com

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Free Jolly Cook Cookbook

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Sargento.Holiday_recipe_brochure.pdf

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Holiday Roast Brochure


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Apple Recipes

Apple Coffee Cake Recipe

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
1 teaspoon ground cinnamon
5 1/2 Tbsp unsalted butter, room temperature
1 egg, beaten
1/2 cup whole milk
1 medium Cortland or other baking apple, peeled and sliced

Set the oven to 375F.
Grease a 9-inch square baking dish with or pie pan a 4-cup capacity.
Sift the flour, baking powder, and salt.
In a bowl, combine 1/3 a cup of the sugar with the cinnamon, set aside.
In the bowl of an electric mixer, cream the butter with the remaining 1/3 cup sugar.
Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating until just combined.
Spread half the batter in the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with half of the cinnamon-sugar mixture.
Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top. Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.


Apple Dumplings

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.


Apple Crisp

6 cups of sliced, peeled, & cored apples (or peaches or pears)
1 tablespoon lemon juice
1 cup rolled oats
1/3 cup whole wheat flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/3 cup soft margarine

Get out a two quart casserole dish and oil it well.
Place the prepared apples or peaches into the dish and sprinkle the lemon juice over them. Set them aside.
In a medium sized bowl, combine the oatmeal, flour, brown sugar, cinnamon and cloves.
Add the margarine. If the margarine is soft, it will be an easy matter to mix it in with a fork. If the margarine is hard, you can melt it in the microwave or in a small pan on the stove. The topping will be a little less crumbly, but still very good.
After the oatmeal mixture is well mixed and crumbly, scatter it over the apples in the casserole. It will cover them thickly.
Now put the casserole in the oven and bake it at 350° for about 40 minutes. Remove from the oven and serve hot with whipped cream or Whipped Topping.
Serves 6. This is really good made with peaches or pears too. Choose which ever fruit is most abundant. Peaches in the summertime, apples and pears in the fall and winter.


Pork Chops and Apples

6 pork chops
4 apples peeled, cored and sliced
1/4 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter

This recipe makes 6 servings.
Heat oven to 350 degrees.
Brown Pork Chops on the Stove top
Place apple slices in a greased 9x13 pan.
Sprinkle with brown sugar and cinnamon and dot with butter. Top with Pork Chops. Cover and bake 1 hour. (if you have thin pork chops they will be done sooner and if you have really thick chops you might have to cook slightly longer)


Apple Muffins

3/4 C canola oil
2 C sugar
2 eggs
1 tsp vanilla
2 C unsweetened applesauce
4 C all purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves

Preheat oven to 350 degrees.
Place the sugar in a large mixing bowl.
Pour in the canola oil and stir until creamy.
Add the egg substitute and the vanilla. Stir until mixed well. Gently fold in the applesauce.
In another large mixing bowl sift together the flour, baking soda, cinnamon, allspice and cloves. Slowly add them to the sugar mixture and mix just until moistened.
Spray the muffin tin with a non stick cooking spray.
Pour each cup 3/4 full of batter.
Bake 20 minutes and test with a toothpick before removing. Serve them with a glass of milk or juice.



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50 Ways to Never Waste Food Again

Using Up Vegetables

1. Leftover mashed potatoes from dinner? Make them into patty shapes the next morning and cook them in butter for a pretty good "mock hash brown."

2. Don't toss those trimmed ends from onions, carrots, celery, or peppers. Store them in your freezer, and once you have a good amount saved up, add them to a large pot with a few cups of water and make homemade vegetable broth. This is also a great use for cabbage cores and corn cobs.

3. Don't toss broccoli stalks. They can be peeled and sliced, then prepared just like broccoli florets.

4. If you have to dice part of an onion or pepper for a recipe, don't waste the rest of it. Chop it up and store it in the freezer for the next time you need diced onion or peppers.

5. Roasted root vegetable leftovers can be turned into an easy, simple soup the next day. Add the veggies to a blender, along with enough broth or water to thin them enough to blend. Heat and enjoy.

6. If you're preparing squash, don't toss the seeds. Rinse and roast them in the oven, just like you would with pumpkin seeds. The taste is pretty much the same.

7. Celery leaves usually get tossed. There's a lot of good flavor in them; chop them up and add them to meatloaf, soups, or stews.

8. Use up tomatoes before they go bad by drying them in the oven. You can then store them in olive oil in the refrigerator (if you plan on using them within a week) or in the freezer.

9. Canning is always a good option. If you're doing tomatoes, you can use a boiling water bath. If you're canning any other type of veggie, a pressure canner is necessary for food safety.

10. Before it goes bad, blanch it and toss it in the freezer. This works for peas, beans, corn, carrots, broccoli, brussels sprouts, cauliflower, and leafy greens like spinach and kale.

11. Too many zucchini? Make zucchini bread or muffins. If you don't want to eat the bread now, bake it and freeze it, then defrost when you're ready to eat it.

12.Pickle it. Cucumbers are the first veggie most of us think of pickling, but in reality, just about any vegetable can be preserved through pickling.
Ideas for Cutting Down on Fruit Waste

13. Make smoothies with fruit before it goes bad. Berries, bananas, and melons are great candidates for this use-up idea.

14. Jam is really easy to make, and will keep for up to a year if you process the jars in a hot water bath. If you don't do the water processing part, you can keep the jam in the refrigerator for a month, which is a lot longer than the fruits would have lasted.

15. Dry your fruit and store it in the freezer or in airtight containers.

16. Make fruit leather.

17. Make a big fruit salad or "fruit kebabs" for your kids. For some reason, they seem to eat more fruit if it's in these "fancier" forms.

18. Use up the fall bounty of apples by making applesauce or apple butter.

19. Don't throw out those watermelon rinds! Pickled watermelon rind is a pretty tasty treat.

20. Make a fruit crumble out of almost any fruit you have on hand. Assemble and bake it now, or leave it unbaked and store it in the freezer for a quick dessert.

Putting Extra Grains to Good Use

21. Make croutons out of day-old bread.

22. Turn day-old bread into homemade bread crumbs.

23. Freeze leftover bread. This way you'll have day-old on hand whenever you need bread crumbs, or croutons rather than using fresh bread.

24. All of those little broken pieces of pasta in the bottom of the box? Collect them and mix with rice and veggies for a simple side dish.

25. A few tablespoons of leftover oatmeal isn't enough for a meal, but it is great sprinkled on top of yogurt.

26. Add chopped bread to a soup. It will dissolve and thicken the soup.

27. Made too many pancakes for breakfast? Put them in the freezer, then toss in the toaster for a fast, tasty weekday breakfast. Ditto waffles.

28. If you make plain white or brown rice with dinner, use leftovers for breakfast the next morning by adding them to oatmeal. This provides extra fiber and allows you to use up that rice.

29. If you our your kids don't like the bread crusts on your sandwiches, save these bits and pieces in the freezer to turn into bread crumbs later. Just throw the crusts into a food processor or coffee grinder to make them into crumbs. Season as you like.

30. If you have just a smidge of baby cereal left in the box, and it's not enough for a full meal, add it to your babies pureed fruit. It adds bulk and fiber, and keeps baby full longer.
Make the Most of Meat

31. Don't toss those chicken bones after you eat the chicken. Boil them to make chicken stock.

32. Ditto for bones from beef and pork.

33. The fat you trim from beef can be melted down and turned into suet for backyard birds.

34. Turn leftover bits of cooked chicken into chicken salad for sandwiches the next day.

35. Use leftover roast beef or pot roast in an easy vegetable beef soup the next day by adding veggies, water, and the cooking juices from the meat.

Use Dairy Before It Expires

36. If you've got a few chunks of different types of cheese sitting around after a party, make macaroni and cheese.

37. Eggs can be frozen. Break them, mix the yolks and whites together, and pour into an ice cube tray. Two frozen egg cubes is the equivalent of one large egg.

38. You can also freeze milk. Leave enough room in the container for expansion, and defrost in the refrigerator.

39. Use cream cheese in mashed potatoes or white sauces to give them thickness and tang.

40. Put Parmesan cheese into the food processor with day-old bread to make Parmesan bread crumbs. This is excellent as a coating for eggplant slices, pork, or chicken.
Herbs and How to Get the Most Out of Them

41. Chop herbs and add them to ice cube trays with just a little water. Drop whole cubes into the pan when a recipe calls for that type of herb.

42. You can also freeze herbs by placing them in plastic containers. Certain herbs, such as basil, will turn black, but the flavor will still be great.

43. Make pesto with extra basil or parsley.

44. Dry herbs by hanging them by their stems in a cool, dry location. Once they're dry, remove them from the stems and store them in airtight containers.

Don't Waste a Drop

45. Leftover coffee in the carafe? Freeze it in ice cube trays. Use the cubes for iced coffee or to cool down too-hot coffee without diluting it. You can do the same with leftover tea.

46. If there's a splash or two of wine left in the bottle, use it to de-glaze pans to add flavor to whatever you're cooking.

47. If you have pickle juice left in a jar, don't pour it down the drain. Use it to make a fresh batch of refrigerator pickles, or add it to salad dressings (or dirty martinis).

48. You can also freeze broth or stock in ice cube trays, and use a cube or two whenever you make a pan sauce or gravy.

49. If there's just a bit of honey left in the bottom of the jar, add a squeeze or two of lemon juice and swish it around. The lemon juice will loosen up the honey, and you have the perfect addition to a cup of tea.

Finally....
50. If you can't think of any way to use that food in the kitchen, compost it. Everything except for meat and dairy will work in a compost pile, and at least your extra food can be used for something useful. Such as growing more food!

From: 50 Ways to Never Waste Food Again : Planet Green

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Free Kids Cookbook

Check out this Kids Cookbook download from Red Robin Red Robin Kids Cookbook RedRobin.com.

Enjoy.

Mashed Potatoes

Mashed Potatoes

To Prepare:

• Cut potatoes into small even pieces so that they cook quickly & evenly. Small pieces of cooked potato mash up easier than large pieces.
• Cover potatoes with cold water then place on stove to cook. Add salt once the water starts boiling. Starting the potatoes in cold water will help them cook evenly (if you start with boiling or hot water, the outer potato cooks faster and you’ll have chunks of mush floating in the water).
• Cook until potatoes are just tender. Remove from heat and drain immediately. If you cook them too long, they become water logged and turn into tasteless, runny mashed potatoes (glop). If you don’t cook them long enough, the mashed potatoes can have hard lumps.
• Once you’ve drained the potatoes well, place the pot of potatoes back on the stove on low heat (lid off) to remove even more of the moisture, just a couple minutes will do and shake the pot frequently so the potatoes won’t burn.
• You can mash potatoes with a potato masher, a potato ricer or a blender. It is possible to overmix with a blender so don’t overdo it. Mash potatoes to desired consistency before adding any ingredients, this will help prevent lumps.
• When adding cold ingredients like milk or butter, bring them to room temperature first, this helps prevents lumps. Some suggest to heat the milk first (just warm to near boil) which draws an added flavor from the potatoes and makes a creamier texture.
• Add a healthy pinch of baking soda along with the milk to help fluff up the potatoes (mentioned in 45 Cooking & Baking Tips).
• Instead of the potato masher, use a fork or spoon to stir potatoes once you start adding ingredients, this helps cream the potatoes nicely. I prefer using a wooden spoon at this stage.
  

How Many Potatoes Do You Need?

• Count on 3 medium potatoes making about 2 cups of mashed. I prefer making 2 cups per person (adults) so there’s lots to go around plus leftovers.

Flavor Twists:

• When cooking, add an onion (cut in quarters) or clove of garlic to the water, remove once potatoes are cooked.
• For a touch of tang, try buttermilk instead of regular milk.
• For richer mashed potatoes, try whipping cream instead of milk, whip first until stiff then mix in.
• Try whole milk or half and half for richer tasting potatoes.
• Mix in some cream cheese for creamy potatoes with added flavor.
• Try adding sour cream for creamy potatoes.
• Mix in fresh herbs like chives, dill, parsley for added flavor.
• Try mixing in roasted garlic for an easy garlic mashed potatoes dish.
• Try adding cheeses like Parmesan, shredded Cheddar.
• Dare I say it? Top your mashed potatoes with freshly cooked bacon bits.
• Try flavoring your butter with garlic or lemon before adding to mashed potatoes. Melt thebutter with minced garlic or lemon peel, heat for a couple minutes then add to potatoes.

Keeping Them Warm:

• You can make the mashed potatoes ahead of time and keep them in the slow cooker on low heat, this will keep the potatoes nicely for a few hours (mentioned in 50 Quick Tips For The Kitchen).
• If the potatoes are done before the rest of the meal is ready, prepare them then cover with a towel. This should keep the potatoes warm for about 1/2 hour.

Leftover Mashed Potato Ideas:

• Fry them up with onions the next day.
• For handy individual portions, freeze in muffin tins, pop out then place in airtight bags and place in the freezer. Remove what you need for meals.
• Use as a tasty topping for meat pies.
• Mix in one egg white, place potatoes in a buttered casserole dish and top with a bread crumb crust and shredded or Parmesan cheese. Heat in the oven and serve.

More tips you may find useful:

• I put in a few spoonfuls of cheesewhiz to give my mashed potatoes a cheesy flavor.
• Better than using a fork after mashing, keep an eye out for a vintage potato masher. Modern ones are a metal plate with various holes in it. the older ones are a single thick wire sticking out of the handle and then running across in a deep wave. basically it mashes and whips in the same movement. they are worth their weight in gold and you need to be careful not to mash too much or you will end up with thoroughly whipped potatoes very easily.

Heavenly Mashed Potatoes

3-1/2 pounds potatoes, peeled and quartered

1 8-ounce package cream cheese, cut up and softened

1 8-ounce carton dairy sour cream

2 teaspoons yellow mustard

3/4 teaspoon salt

1/2 teaspoon ground black pepper

4 slices bacon, crisp-cooked, drained, and crumbled

Snipped chives (optional)

1. Preheat oven to 350F. Cook potatoes in boiling water for 20 to 25 minutes or until tender. Drain and mash. Add cream cheese, stirring until combined. Gently stir in sour cream, mustard, salt, and pepper.

2. Lightly grease a 2-quart casserole or 2-quart square baking dish; spoon potato mixture into prepared dish.

3. Bake casserole, uncovered, in the preheated oven for 30 to 35 minutes or until heated through. Top with bacon and, if desired, chives.


Mashed Potatoes with Caramelized Onions
3 lb. russet (baking) potatoes, peeled and quartered

1 tsp. salt

2 Tbsp. olive oil

2 large yellow onions, peeled and cut into thin wedges (about 2 cups)

1/4 cup butter or margarine, softened

2 Tbsp. snipped fresh sage or

1 tsp. dried sage, crushed

1/4 tsp. freshly ground black pepper

1/2 to 3/4 cup half-and-half, light cream, or milk

1 oz. aged white cheddar cheese, shaved into thin shards with a vegetable peeler

1. In a large saucepan cook potatoes and 1/2 teaspoon of the salt, covered, in enough boiling water to cover for 20 to 25 minutes or until tender; drain.

2. Meanwhile, in a large skillet heat oil. Stir in the onion wedges. Cook, uncovered, over medium heat for about 20 minutes or until onions are tender, stirring frequently. (If necessary, reduce heat to medium-low to prevent too much browning before onions are tender.) Increase heat to medium-high and cook about 5 minutes more or until onions are golden brown, stirring frequently.

3. Mash drained potatoes with a potato masher. Add butter, sage, remaining 1/2 teaspoon salt, and pepper. Gradually beat in enough half-and-half to make mixture light and fluffy.

4. Mound potatoes in a serving dish. Top with onions and cheese shards; serve immediately.
Makes 10 to 12 servings

Herbed Mashed Potatoes

4 pounds round red or white potatoes

3 cloves garlic, minced

6 tablespoons butter

1 cup water

1 teaspoon salt

2 tablespoons snipped fresh parsley

2 tablespoons snipped fresh chives

2 tablespoons snipped fresh oregano

2 tablespoons snipped fresh thyme

2 tablespoons snipped fresh rosemary 1/4 cup mayonnaise

1/4 cup dairy sour cream Half-and-half, light cream, or milk

Salt and ground white or black pepper

Snipped fresh herbs (optional)

1. Peel potatoes, if desired, and cut up. In a Dutch oven combine potatoes, garlic, 4 tablespoons of the butter, the water, and salt. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until tender. Stir in parsley, chives, oregano, thyme, and rosemary. Let stand 5 minutes.

2. Using a potato masher, mash mixture until nearly smooth. Stir in mayonnaise and sour cream. Add enough half-and-half (about 1/2 cup) to desired consistency. Season to taste with salt and pepper (about 1/2 teaspoon each).

3. Melt remaining 2 tablespoons butter and drizzle over potatoes. Sprinkle with additional fresh herbs, if desired. Makes 8 to 10 servings.

Test Kitchen Tip: The mashed potatoes can be prepared ahead of serving time and kept warm up to 2 hours in a slow cooker. Before topping with butter, transfer prepared potatoes to a slow cooker, then drizzle with butter and sprinkle with herbs. Cover and keep warm on low-heat setting.

Smoky Mashed Potatoes
4-20-ounce packages refrigerated mashed potatoes or 5 pounds baking potatoes, peeled, cooked, drained, and mashed

8 ounces smoked Gouda cheese, shredded (2 cups)

1 3- to 4-ounce package prosciutto or sliced deli ham, chopped

3 cloves garlic, minced

2 chipotle peppers in adobo sauce, very finely chopped (optional)

1. Preheat oven to 350 degree F. If preparing homemade mashed potatoes, add milk and butter to desired consistency and season to taste with salt and ground black pepper. In a very large bowl combine mashed potatoes, cheese, prosciutto, garlic, and, if desired, chipotle peppers; mix well. Transfer to a 3- to 4-quart casserole.

2. Bake, covered, for 45 to 55 minutes or until heated through, stirring once. Makes about 24 (1/2-cup) servings.

Make Ahead Directions: Prepare potatoes as above except do not bake. Cover and refrigerate potatoes up to 24 hours. Bake as directed until potatoes are heated through.

Cheesy Mashed Potatoes
9 medium baking potatoes

2 cups shredded cheddar cheese (8 ounces)

1/4 cup butter or margarine

1 8-ounce carton dairy sour cream

1 tablespoon chopped green onion

1/2 teaspoon salt

1/4 teaspoon pepper

Paprika

1. Cover unpeeled potatoes with water in a Dutch oven; sprinkle with salt. Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes or until almost tender. Drain; cool slightly. Peel potatoes; shred with a grater.

2. Combine potatoes, cheese, and margarine or butter in a large mixing bowl; stir until margarine is melted. Stir in sour cream, green onion, the 1/2 teaspoon salt, and pepper. Transfer to a greased 2-quart casserole.

3. Bake, uncovered, in a 325 degree F oven for 45 to 50 minutes or until heated through. Before serving, sprinkle with paprika. Makes 8 servings.

To Make-Ahead: Before baking, cover and chill the potato mixture overnight. Bake in a 325 degree F oven, covered, for 1-1/4 to 1-1/2 hours, stirring twice. (Or, heat in the microwave oven on 100 percent power [high] for 15 to 20 minutes, stirring once.) Sprinkle with paprika.

Must-Have Mashed Potatoes
1 5-lb. bag baking potatoes (such as russet or Yukon gold), peeled, if desired, and quartered

1 Tbsp. salt

1/3 cup butter or margarine

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 to 3/4 cup milk

1. In a 6-quart Dutch oven cook potatoes, covered, in enough boiling water to cover and the 1 tablespoon salt for 20 to 25 minutes or until tender; drain. Mash with potato masher or beat with an electric mixer on low speed. Add butter, the 1/2 teaspoon salt and pepper. Season to taste with additional salt and pepper. Gradually beat in enough milk to make mixture light and fluffy. Makes 8 to 10 servings.

Garlic Mashed Potatoes: Add 10 peeled garlic cloves to water while cooking potatoes, and substitute 5 tablespoons olive oil for the butter.

Pesto Mashed Potatoes: Add 1/3 cup purchased pesto along with the butter.

Sour Cream and Chive Mashed Potatoes: Add one 8-ounce carton dairy sour cream with the butter. Stir 1/4 cup snipped fresh chives into potatoes just before serving. Sprinkle with additional snipped fresh chives.

Cheesy Chipotle Potatoes: Stir 1 cup shredded smoked cheddar or Monterey Jack cheese (4 ounces) and 2 tablespoons finely chopped chipotle pepper in adobo sauce into potatoes just before serving.

Test Kitchen Tip: Leftovers make great potato pancakes. Stir an egg and a handful of chopped onion into leftover mashed potatoes, form into patties. In a nonstick skillet fry patties in hot butter or cooking oil over medium heat. Serve with applesauce.

Mashed Potatoes with Shiitake Mushroom Gravy
2 pounds russet potatoes (4 to 5 medium)

1/3 to 2/3 cup half-and-half or whole milk

1/4 cup butter

1/4 cup plain yogurt

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3/4 cup thinly sliced green onion or 1/3 cup snipped fresh chives

3 tablespoons butter

1/4 cup finely chopped onion

2 cloves garlic, minced

1 pound fresh shiitake mushrooms, stemmed and sliced

1/3 cup beef broth

1/3 cup madeira or beef broth

2 tablespoons snipped fresh tarragon

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons whipping cream

1. Peel and quarter potatoes. In a covered large saucepan, cook potatoes for 20 to 25 minutes or until tender in enough boiling, lightly salted water to cover; drain.

2. Mash with a potato masher or ricer or beat with an electric mixer on low speed. Add 1/3 cup of the half-and-half and the 1/4 cup butter, stiring until nearly smooth. Stir in yogurt, the 1/2 teaspoon salt, and 1/4 teaspoon pepper. If necessary, gradually mash in enough of the remaining 1/3 cup half-and-half to make mixture light and fluffy. Stir in green onion.

3. For mushroom gravy, in a medium saucepan, heat the 3 tablespoons butter over medium heat. Add onion and garlic; cook and stir for 1 minute. Add mushrooms; cook just until mushrooms are tender, stirring occasionally. Stir in broth, madeira, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook about 3 minutes or until mushrooms are tender, stirring occasionally. Stir in whipping cream. Simmer, uncovered, for 2 minutes more.

4. To serve, spoon mashed potatoes into a serving bowl. Make a depression in the center; spoon mushroom gravy over potatoes. Makes 8 servings

Silky Garlic Mashed Potatoes
6 medium boiling potatoes (2 pounds)

6 garlic cloves, peeled

1/3 cup milk

1/4 cup butter or margarine, softened

1/2 teaspoon salt

1/8 teaspoon pepper

1. Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Leave whole or cut into large pieces.

2. Heat 1 inch water (salted if desired) to boiling; add potatoes and garlic. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.

3. Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)

4. Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with paprika, chopped fresh parsley, watercress or chives. Makes 4-1/2 cup servings

Variation: If you’re not into garlic, go ahead and leave it out. The potatoes will still be heavenly!

Planned-Overs: Just a bit of potatoes left over? Use them to add thickness—and flavor—to your next vegetable soup.

A Few More Casseroles

I haven't tried these yet. The Potato Casserole doesn't look like something my family would enjoy as I have some picky eaters. I posted it anyway as I'll do with a lot of things. Just because it may not work for me doesn't mean someone elses family won't gobble it up. If you give it a try drop me a line and let me know how it went.

CHEESY CHICKEN-N-NOODLE CASEROLE

2 packages egg noodles
1 can cream of chicken or mushroom soup
1 jar Cheese Whiz
3 cans chicken, or 3 boneless chicken breast
3 tbsp of mayo
1 box of cheese-its, or like crackers

Broil and cut chicken into cubes.

Prepare noodles according to package instructions. While noodles are cooking, heat soup, with 1 half can of milk on low heat.

Gradually add Cheese Whiz, stirring constantly until all of the cheese is melted. Add the chicken, simmer for a few minutes, continuing to stir. Remove from heat.

When noodles are finished, drain, and stir in the 3 tablespoons of mayonnaise. Add soup and cheese mixture until all noodles are coated well.

Spray a casserole dish with non-stick cooking spray, and spoon the noodle mixture into it. Crush several handfuls of Cheese-Its, and sprinkle them over the noodles, or however much you like.
Bake in 350° oven for 25 minutes, or until sauce is bubbly and hot.

This is good as a meal alone, and tastes even better the next day. You can substitute the chicken with tuna fish. You can also use Cream of Celery Soup, which gives it a differet taste. Or try mixing the soups,half chicken, half mushroom. Adjust to your own taste

Creamy Potato Casserole (side dish?)

12 potatoes
1 large onion
8 ounces sour cream
1 pound small curd cottage cheese
salt and pepper to taste
3/4 stick butter (more or less, as preferred)
Blanched almonds, optional
3/4 cup cheddar cheese, shredded

Boil potatoes until tender. Cool potatoes. Mash with lots of butter, salt and pepper to taste. Stir in sour cream, cottage cheese and onion. Do not beat. Place in an ungreased casserole bowl and pour shredded cheese evenly over the top. Bake at 350 for 35-40 minutes. Cover the prevent burning. If preferred, you can place blanched almonds on top while baking.

Notes:This dish is better if prepared one day ahead and then baked on day you wish to serve it. Allow extra time for baking if refrigerated.

Celery Ham Casserole

3 cups Celery, cut in 2 inch julienne strips, cooked
2 cups Diced cooked ham or canned luncheon meat
2 tablespoons Butter
2 tablespoons Flour
1 cup Milk
1 cup Sharp cheddar cheese
¾ cup
Buttered soft bread crumbs

Combine celery and ham in a shallow 1 ½ quart baking dish. Melt butter then blend in flour. Add milk and cook, stirring until thickened. Add cheese and stir until melted. Mix with celery and ham, then sprinkle with bread crumbs. Bake in a preheated 350 degree oven for 25 minutes or until hot and bubbly.

Casseroles

Upside-Down Pizza Casserole

1-1/2 pounds lean ground beef
1 15-ounce can Italian-style tomato sauce
1-1/2 cups shredded mozzarella cheese (6 ounces)
1 10-ounce package refrigerated biscuits (10 biscuits)

Directions
1. Preheat oven to 400 degrees F. In a large skillet cook beef until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce; heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mixture with cheese.
2. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden. Makes 5 servings.

Bean-and-Beef Enchilada Casserole

1/2 pound lean ground beef

1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can pinto beans, drained and rinsed
1 4-ounce can diced green chili peppers
1 8-ounce carton dairy sour cream or light dairy sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
8 6-inch corn tortillas
1 10-ounce can enchilada sauce or one 10 1/2-ounce can tomato puree
1 cup shredded cheddar cheese (4 ounces)

Directions
1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
2. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
4. To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

Baked Cavatelli

7 ounces dried cavatelli or wagon wheel macaroni
12 ounces uncooked Italian sausage links, sliced 1/2 inch thick, or lean ground beef
3/4 cup chopped onion (1 medium)
2 cloves garlic, minced
1 26-ounce jar pasta sauce
1 cup shredded mozzarella cheese (4 ounces)
1/4 teaspoon black pepper
Directions
1. Cook pasta according to package directions. Drain; set aside.
2. In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
3. In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.*
4. Bake, covered, in a 375� oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted. Makes 5 to 6 servings.

Potato-Ham Bake

1 lb. Yukon gold potatoes, sliced
1 8-oz. tub light cream cheese spread with chive and onion
3/4 cup milk1/4 cup finely shredded Parmesan cheese
1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
8 oz. cooked boneless ham, cut in bite-sized slices
1 lb. fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces
Tarragon sprigs (optional)

Directions
1. Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.
2. For sauce, in same saucepan combine cream cheese, milk, 2 tablespoons Parmesan, and 1/4 teaspoon black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.
3. Layer potatoes, ham, asparagus, and sauce in 1-1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan. Bake 10 to 12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper. Serves 4.

Chicken Alfredo and Rice Casserole

1 10-oz. container refrigerated light Alfredo pasta sauce
1/2 cup milk
2-1/2 cups cooked white rice or wild rice
2 cups cubed cooked chicken
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet peppers
1/4 cup slivered almonds, toasted (optional)
1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed1 cup soft bread crumbs
1 Tbsp. butter, melted

Directions
1. Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
2. Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.

Mexicali Hamburger Casserole

1-1/2 lb. lean ground beef
1 15-oz. can Mexican-style diced tomatoes
1-1/2 cups frozen whole kernel corn, thawed
1/2 cup plus 2 tablespoons finely shredded Mexican cheese blend, divided
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 Tbsp. sugar
1-1/4 tsp. baking powder
1 egg, beaten
2/3 cup milk
2 Tbsp. cooking oil
1 Recipe Fresh Tomato Toss, (see recipe)

Directions
1. Preheat oven to 350 degrees F. In 12-inch skillet cook and brown beef; drain off fat. Stir in undrained tomatoes and 1 cup of the corn; heat through. Transfer to greased 2-quart baking dish. Sprinkle with 1/2 cup of cheese.
2. For corn bread topping, in medium bowl combine flour, cornmeal, sugar, baking powder, and 1/2 teaspoon salt. Stir in egg, milk, and oil. Evenly spread on beef mixture. Sprinkle remaining 2 tablespoons cheese. Bake, uncovered, 30 minutes or until topping is set. Let stand 5 minutes.
3. Fresh Tomato Toss: In bowl stir together 1 cup red grape tomatoes, halved, 1/4 cup coarsely chopped cilantro, remaining 1/2 cup corn, and if desired, 1/3 cup green olives, halved; spoon over servings. Serves 6.

Creamy Macaroni and Cheese

4 strips bacon

1 large sweet onion, thinly sliced

6 oz. dry elbow macaroni

8 oz. mozzarella cheese, shredded

2 to 4 oz. blue cheese, crumbled

1 cup half-and-half or light cream

1/8 tsp. pepper

Directions
1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.

2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.

3. Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.

4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.

Italian Sausage and Spinach Casserole

3/4 pound fresh Italian sausage links
2 10-ounce packages fresh spinach, cooked and well drained, or two 10-ounce packages frozen chopped spinach, thawed and well drained
1 19- or 15-ounce can white kidney beans (cannellini) or great Northern beans, rinsed and drained
1 small red onion, finely chopped
3/4 cup evaporated skim milk
1/2 cup grated Romano or Parmesan cheese
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1/3 cup fine dry bread crumbs
2 cloves garlic, minced
4 teaspoons margarine or butter, melted

Directions
1. In a large skillet cook sausage over medium heat about 8 minutes or until no pink remains, turning often. Drain on paper towels. Slice into bite-size pieces.
2. In a large mixing bowl combine cooked sausage, spinach, beans, onion, milk, 1/4 cup of the Romano or Parmesan cheese, lemon peel, lemon juice, nutmeg, and pepper. Transfer mixture to a greased 2-quart oval or square baking dish.
3. For topping, in a small mixing bowl combine bread crumbs, remaining 1/4 cup of the Romano or Parmesan cheese, garlic, and melted margarine or butter; sprinkle atop casserole. Bake, uncovered, in a 375 degrees F oven for 35 minutes or until heated through. Makes 6 servings.

Nacho Turkey Casserole

5 cups slightly crushed tortilla chips
4 cups cubed cooked turkey or chicken
2 16-ounce jars salsa
1 10-ounce package frozen whole kernel corn
1/2 cup dairy sour cream
2 tablespoons all-purpose flour
1 cup (4 oz.) shredded Monterey Jack cheese with jalapeño peppers or mozzarella cheese

Directions
Lightly grease a 3-quart rectangular baking dish. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips. Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Makes 8 servings.
To Tote: Cover tightly. Transport in an insulated carrier.For 4 Servings: Prepare using method above, except assemble in a 2-quart square baking dish.

Breakfast Recipes

Denver Omelet

2 T. butter

1 cup chopped onion

1 cup chopped red and/or green bell peppers

1/2 cup diced cooked ham

8 slices bacon - fried, drained, and crumbled

4 eggs

1/2 tsp. salt

1/2 tsp. pepper

1 to 3 drops hot sauce, optional

Melt the butter in a skillet and saute the chopped onion, bell peppers, ham and bacon. In a small bowl, whip the eggs lightly. Add the salt and pepper and hot sauce (if using.) Pour the egg mixture in the skillet over the other ingredients. Lightly brown on one side. Turn over and lightly brown other side.

Three Cheese Quiche

3/4 cup grated Swiss cheese

3/4 cup grated cheddar cheese

1/2 cup ricotta cheese

6 large eggs

1 cup half and half

2 tsp. finely chopped onion

2 tsp. finely chopped fresh parsley or 1 tsp. dried parsley

1/2 tsp. dried chives

1/4 tsp. salt

1/8 tsp. pepper

1 - 9" unbaked pie shell

Mix the cheeses together and spread over the bottom of the pie shell.Mix the remaining ingredients in a blender or food processor until smooth. Pour the mixture into an unbaked pie shell. Bake in a preheated oven at 400F for 15 minutes. Lower the oven temp to 350F and continue baking for 35 to 40 more minutes, or until a knife inserted in center comes out clean. Serve piping hot.

Hash Brown & Sausage Breakfast Bake

1 lb. fresh pork sausage

4 cups frozen hash brown potatoes

1/2 cup finely chopped onions

2 T. milk8 oz. cream cheese, softened

1/2 tsp. salt

1/4 tsp. pepper

3/4 cup Bisquick baking mix

1/2 cup milk

2 large eggs

paprika

Remove the sausage from it's casing. Cook the sausage in a skillet until it's cooked through and browned. Crumble the sausage as it's cooking; drain and set aside. Grease a 10" iron skillet or spray a shallow baking dish with non-stick cooking spray. Spread the potatoes in the bottom of the prepared skillet or dish. In a small mixing bowl, mix the onions, milk, cream cheese, salt and pepper together. Spread the mixture over the potatoes. Mix the Bisquick, milk, and eggs together and whisk until smooth. Pour over the other ingredients. Scatter the crumbled sausage over top. Sprinkle with paprika. Bake, uncovered, in a preheated oven at 400Ffor 25 to 30 minutes or until golden brown. Makes 6 to 8 servings.

Sour Cream Pancakes

1-1/2 cups flour

1-1/2 tsp. baking powder

1/2 tsp. baking soda

1/8 tsp. salt

1 T. sugar

1 egg

1 cup milk

1/4 cup sour cream

* 2 T. vegetable oil

Mix the flour, baking powder, baking soda, salt, and sugar together. In a separate bowl, whisk the egg, milk, and sour cream together. Stir the dry ingredients into the egg mixture, just until the moistened. Pour the vegetable oil on to a griddle. Heat the griddle to medium high. For each pancake, pour about 1/4 cup batter onto the hot griddle. Cook until the bottom of a pancake is golden brown and the edges begin to bubble. Turn over and cook other side. Serve pancakes piping hot with favorite syrup or fruit syrup topping

Baked Apple Pancakes

4 T. butter

1/2 cup sugar + 2 T. sugar

3/4 tsp. cinnamon

2 Granny Smith or other large tart apples - peeled, cored, and sliced very thin

8 eggs

1-1/3 cups milk

2/3 cup flour

1/2 tsp. salt

2 tsp. vanilla

confectioners' sugar

Melt the butter in deep 9" or 10" skillet with an oven-proof handle. (A good cast iron skillet is perfect for this.) Mix 1/2 cup sugar and the cinnamon together. Sprinkle the mixture in the bottom of the skillet. Scatter the apple slices over the sugar mixture. Cook over medium heat for about 4 minutes, stirring occasionally. Remove from heat and set aside. In a mixing bowl, beat the eggs, milk, flour, salt, vanilla and the remaining 2 tablespoons of sugar together. Pour the mixture over the apples in the skillet. Bake in a preheated ovenat 400F for 15 to 20 minutes, or until light golden brown and puffy. Move to a serving platter, sprinkle with confectioners' sugar and serve piping hot.

Cinnamon Crumb Brunch Cake

1-1/4 cups flour

2/3 cup brown sugar

3/4 tsp. cinnamon

1/8 tsp. salt

1/2 stick butter, chilled and cut into thin slices (butter, no substitutes)

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 cup buttermilk

1 tsp. vanilla

1 large egg, lightly beaten

Spray an 8" or 9" round or square cake pan with non-stick cooking spray; set aside. Combine the flour, brown sugar, cinnamon, and salt in a mixing bowl. Cut in the butter until the mixture is coarse crumbs. (Use a pastry blender or 2 knives.) Measure and set aside 1/2 cup crumbs for the topping. Mix the baking powder and baking soda into the remaining flour mixture. Add the buttermilk, vanilla, and egg. Beat at medium speed with an electric mixer until blended. Spoon the batter into the prepared cake pan. Sprinkle the reserved 1/2 cup crumbs over the batter. Bake in a preheated oven at 350F for 30 minutes or until the center of the cake springs back when touched lightly. Cool completely on a wire rack before cutting.