Lulu's Recipe Box

Creamy Mashed Party Potatoes

I know, Thanksgiving is over. Why would I post about mashed potatoes when most people, like myself are sick of eating them. Don't get me wrong, I love mashed potatoes, but I can't possibly eat any more leftovers.  I'm posting this recipe because we have another holiday coming up in 4 short weeks! Can you believe it? We have our Christmas tree and decorations up but I can't seem to get over the fact that's it's the Christmas season now. Maybe it's the mild temperatures here in Pennsylvania (which I'm not complaining about at all) or the fact that there is no snow yet (again, not complaining : ) ) Anyways, I'm sure many of you are already starting to research and plan what you will be making for the holidays. You will definitely please your guests this Christmas if you make these potatoes. They are the creamiest mashed potatoes you will ever eat and even more wonderful because you can make them ahead of time! They have cream cheese and sour cream, which of course don't make them healthy, but they do make them way more delicious! Trust me, you won't want to go back to regular mashes potatoes after eating these. They are just that good. Put these on your menu for Christmas dinner!

For a 9x13 pan, Serves 12

Ingredients:

5 lbs. premium white potatoes (I use yukon gold)

3/4 stick butter/margarine

12 ounces (1 1/2 packages) cream cheese (I use 1/3 less fat cream cheese)

3/4 cup sour cream (I use light)

1 egg

Salt

Pepper

Paprika

Directions:

Peel potatoes, cut into smaller pieces and rinse them under cold water. Boil until tender, drain and mash. In a small bowl, beat cream cheese, sour cream and egg at medium speed with a hand mixer or in a big mixer, until well blended. Melt butter/margarine in a microwave safe bowl and add to the mashed potatoes. Then add the sour cream mixture to the potatoes. Beat until light and fluffy with a hand mixer. If you don't have a hand mixer, you could certainly put everything into your big mixer. Salt and pepper to taste. Spoon into a buttered 9x13 casserole dish. Sprinkle the top with paprika. Brown in a 350 degree oven for 30 minutes or until heated through.

***You could certainly make these ahead of time, refrigerate and bake the day you need them.

*** You can easily make a smaller batch of these. For about eight people, I use less potatoes, 1/2 stick margarine, 8 ounces cream cheese, 1/2 cup sour cream and 1 egg.

 

***Recipe from my mom

Stuffed

Well, is everyone out of their food coma yet? I was stuffed after our big meal yesterday, but it was absolutely delicious. TC and I were very happy to have visitors this year. Thanksgiving break is too short for us to travel back to Iowa, so we convinced his mom and sister to come to us this year! The past two years, it has just been TC and I, so it was wonderful to have the company!

I spent the whole morning in the kitchen whipping up my traditional Thanksgiving favorites. TC was a wonderful helper!

Before dinner, we snacked on some appetizers and sipped champagne. Becca and I went for the big bottle at the store and the four of us finished the entire thing off by the end of the night! : )

TC was the turkey master, checking the temperature, basting and carving the beautiful bird! I used the same recipe from Giada de Laurentis and it was flavorful and very moist.

My absolute favorite stuffing and the only recipe I make is my Grandma Gray's. We ate the entire pan!

These mashed potatoes are to die for! You must make them at Christmas. The cream cheese and sour cream make them the creamiest mashed potatoes! I'll post the recipe soon!

And finally the green beans with bacon, and sauteed onion and portabello mushrooms. The bacon and mushrooms really take these green beans to the next level!

Look how good it all looks on my plate with some homemade gravy on top! Thanksgiving really is one of the best meals ever.

Last but not least, the dessert. Wonderful pumpkin pie made by Ann.

Cheers to a Thanksgiving with family and good food! Lots to be thankful for! : )

I hope you all had a safe and tasty Thanksgiving! I'll be back with some of these recipes this weekend!

 

Red, White and Blue Cheese Potato Salad

Happy 4th of July! I hope everyone is enjoying a great day with family or friends. TC and I had a nice afternoon at the pool, had an early dinner and will walk down to watch the Narberth fireworks tonight. It's just the two of us this holiday since all of our friends are gone for the summer and our families are back in Iowa. Since we can't join our families for BBQ picnics today :(, I decided to make the day as close as possible to what we would experience at home. BBQ grilled chicken, blue cheese potato salad, corn on the cob and a berry trifle which I'll post after this. I am not a fan of regular potato salad, but I can't get enough of this one! The blue cheese makes this version delicious! 

Ingredients:

Serves 10

3 lbs. red-skinned unpeeled potatoes (about 10-12)

1/2 cup thinly sliced green onions

3/4 tsp. garlic salt, divided

1/4 tsp. freshly ground pepper

1 cup salad dressing (Miracle Whip or Mayo)

2 T. buttermilk (or you can substitute 2 T. milk and a splash of vinegar)

4 oz. Maytag blue cheese (any other brand will do too)

Directions:

Cook potatoes with the skin on until tender; drain. Let potatoes cool and then cut into 3/4 inch pieces. The skin should still be on the potatoes although some falls off as you are cooking or cutting the potatoes. Combine potatoes, 1/2 tsp. garlic salt and the pepper. Toss gently to combine. In a separate small bowl, combine the salad dressing, buttermilk, crumbled blue cheese and remaining 1/4 tsp. garlic salt. Add the mixture to the potatoes, toss gently to coat. Cover and chill at least two hours. The blue cheese taste will be more defined once it is cold. Yogurt may be substituted for salad dressing.

Fluffy Potatoes

These fluffy potatoes are similar to twice baked potatoes. They were delicious and really easy to make. I froze half of them for dinner later in the week. Another great recipe from Pioneer Woman!

Ingredients:
9 or 10 medium to large potatoes (I used red potatoes)
2 tablespoons olive oil
½ cup sour cream
4 ounces cream cheese, softened
1½ cups grated Monterey Jack cheese (I threw some sharp cheddar in there too)
1 tablespoon chopped chives
1 garlic clove, pressed
Salt and pepper to taste

Directions:
1.Preheat oven to 400. Rinse and dry the potatoes, then place them on a baking sheet. Drizzle the olive oil over the potatoes and massage to coat. Bake for 35-40 minutes or until potatoes are tender. Sit aside for 15 minutes to cool.
2. Place the sour cream, cream cheese, Monterey Jack, chives, garlic, salt, and pepper in a mixing bowl.
3. Cut each potato in half lengthwise.
4. With a spoon or melon baller, scoop out inside of the potatoes, leaving a very thin rim of potato inside the skin. Add the potato pulp to the mixing bowl with the other ingredients. Using a potato masher or fork, gently mash the ingredients together until fluffy and smooth. Taste and adjust the seasoning—be sure to salt it adequately. Spoon the mixture back into the potato shells.
5. At this point, if you don't want to eat all of them right away, you can flash freeze the potatoes: Stick the pan in the freezer, uncovered, and allow them to harden on the outside for about twenty minutes or so. Then simply throw them into a couple of large Ziploc bags, seal them tightly, and freeze them until you need them.
6.When you’re ready, bake the potatoes in a 375 degree oven until thoroughly warmed through. The potatoes will soften, “melt”, and fill the potato shells as they bake.

***Recipe from Pioneer Woman

In Good Company

One of our favorite things to do on the weekend is to have dinner with Sara and Tim and play their new Guitar Hero Rock Band. Rock Band is addicting and so fun! Sara always cooks wonderful meals for us at their house, but tonight it was our turn to host them. I cooked some of my favorite dishes that I think you will enjoy making too! They are very simple, tasty recipes!

Mandarin Salad

Ingredients:                                                                        Dressing ingredients:
1/2 c. sliced almonds                                                            1/2 tsp. salt
3 T. sugar                                                                            dash of pepper
1/2 head iceberg lettuce                                                       1/4 c. vegetable oil
1/2 head Romaine lettuce                                                     1 T. chopped parsley (can use a little dry)
2 whole green onions, chopped                                              2 T. sugar
11 oz. can mandarin oranges, drained                                   2 T. vinegar

In a small heavy pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch very carefully as they will burn easily. Cool and store in container. Mix all dressing ingredients and chill. Mix lettuces and onion. Just before serving add almonds and oranges. Toss with dressing. Yields 4-6 servings.

Party Potatoes

Ingredients:
2 lb. bag hash browns, thawed (can use shredded or small cubes, I prefer cubes)
3/4 c. margarine (1/2 c. with potatoes, 1/4 c. with corn flakes)
1 can cream of chicken soup
2 c. mild Cheddar cheese (shredded)
2 T. dry minced onion
8 oz. sour cream
1/2 tsp. salt
dash of pepper
1 1/2 c. corn flakes

Preheat oven to 350. Grease a 9x13 pan. Crush the cornflakes by hand. Melt 1/2 c. margarine and 1/4 c. margarine separately. Combine the 1/4 c. margarine with the crushed corn flakes. Combine the 1/2 c. margarine with the hash browns and all other ingredients except for the corn flake mixture. Top the potatoes with the corn flake mixture. Bake 1 hour or until hot and bubbly on top.

***For four people, I cut this recipe in half.

Mom's Pork Tenderloin
 

This recipe is for a 2 lb. pork tenderloin or approximately that. Would probably serve 6-8 people.

Cut a clove of garlic into two pieces and use to rub the meat.

Rub the pork tenderloin with the following mixture of spices:
2 tsp. ground sage
2 tsp. salt
2 tsp. marjoram leaves

Tie the two strips of meat with cooking twine to keep the two pieces together. I just used some string that I had on hand and it worked fine. My mom grills this meat until the temperature reaches about 150 degrees. I had to improvise because we don't have a grill, so I browned it on all sides in a large frying pan with oil. Then I put it in a 350 degree oven and baked it until the temperature reaches around 150 or until it is not too pink. It was so tender and just as good as grilling it. Let sit 5 minutes before cutting.

Prosciutto and Potato Gratin

While I was making this today, I wasn't quite sure how it would turn out. But it ended up being full of flavor and perfect as a main dish. It is very filling. Making it for only TC and I, we have plenty of leftovers. I used Havarti cheese because it was cheaper at the grocery store but you can use whichever cheese you prefer from the ones listed below. I left out the peas because we don't like them. I also forgot to ask the deli lady to cut the prosciutto 1/2 inch thick but it still turned out fine. Next time I make it, I think I will use less onion. There seemed to be an abundance of onion. It would be a great dish for when you have company! Enjoy!

Ingredients:
2 T. butter
2 T. flour
1 cup. milk
1 tsp. Dijon mustard
Several grinds black pepper
1/2 tsp. salt
1 bay leaf
1 T. minced fresh sage (could probably use dry sage to save some money especially with such a small amount)
1/2 cup semi-dry Reisling
3 drop Tabasco or other hot sauce
2 lbs. small potatoes, peel them and cook; then slice for layering
2 large onion, sliced; saute 10 minutes in 2 T. oil
1/4 lb. prosciutto, cut 1/2 inch thick, then diced
1 10-ounce box frozen peas
4-6 ounces Caraway Havarti cheese, Leiden or Gruyere cheese, shredded

1. Make a white sauce by melting butter in a small saucepan over low heat. Add flour and cook, stirring, 5 minutes, until incorporated and thickened. Add milk slowly, whisking thoroughly to prevent lumps. When smooth and thick, add next ingredients through Tabasco. Cook over low heat 1 minute. Discard bay leaf and set sauce aside.

2. In a baking pan (9 x 13), layer sauce, potatoes, onions, prosciutto, and peas, sprinkling cheese between each layer. Start and end with sauce.

3. Preheat oven to 375.

4. Bake uncovered about 40 minutes, until bubbly and golden brown. Serve hot as a main course.

Makes 4-6 course servings.