Mini Twice-Baked Potatoes

These are a sure-hit for any party!  I have made these several times already and they are always quick to disappear.  I did not have a steamer insert the first few times I made them, but was able to remember to get one this time, and let me tell you...what a difference!  The potatoes were perfectly cooked and much easier to handle than last time!  Oh, and pay no attention to the guy on the right; he got a little damaged in transport and his cute little piped top deflated.

Mini Twice Baked Potatoes

courtesy of Good Things Catered

Ingredients:
1 lb. gourmet red potatoes (about 1- 1 1/2 in in diameter)
1 c. medium cheddar, finely grated
4 oz. cream cheese, room temperature
2 Tbsp fresh parsley, finely minced
salt and pepper to taste
2 Tbsp half and half

Directions:
-Place steam insert over large stockpot and bring to a boil over medium heat.
-Wash potatoes and halve legth wise, cutting an additional bit from the bottom so that the half can stand on its own.
-Place potatoes into steam insert and cook, covered, until fork tender, about 20 mins.
-Meanwhile, place cheddar, cream cheese, and parsely into medium bowl, stiring to combine completely.
-Let potatoes slightly cool and using a mellon baller, scoop out main portion of each potato half, leaving a solid shell. 
-Place scooped out potato into bowl with cheese mixture.
-Once all potatoes are completed mix scooped potato and cheese mixture thoroughly until as smooth as possible. 
-Add half and half to smooth mixture and salt and pepper to taste.
-Preheat oven to 375 degrees and prepare baking sheet.
-Place potato sheels onto baking sheet.
-Using pastry bag or plastic sandwich bag with end snipped, pipe mixture into potato shells.
-Bake filled potatoes until heated through and just browning on top.

Potato and Leek Soup

Today was a snow day for pretty much all of Northeast Ohio.  That "snowicane" (it was a damn blizzard so CALL IT THAT) blew in and dumped quite a bit of snow on everyone.  Our call for the girls came in at 5:15 AM and my district closed around 5:30.  It is a domino effect, and once one major district closes, everyone does.  Roads were a mess, there was drifting and blowing everywhere so what better dinner than a hearty, filling soup?

This is a family favorite and really is easy to make!  Serve with a side of sourdough bread (slices or chunks to put in the soup) and everyone will be sure to gobbl

e it up!  And using Yukon Gold potatoes are a must; you can't beat the buttery, smooth taste.

Potato Leek Soup

Ingredients

3-4 Leeks (usually one bunch)

1 stick butter (I tend to use a half of a stick and a few tbsp of olive oil)

5 lb bag of Yukon Gold potatoes

1 Spanish onion

Anywhere between 4-6 C chicken broth

3 C fat-free half and half (or heavy cream, if you really want to go for it!)

Salt and pepper to taste

Loaf of sourdough bread

Directions

-Melt butter in a large soup pot.

-Slice the white and light green part of the leeks.  Place the slices in a bowl of water to allow the grit to fall off.  Be sure to shake them around a bit!  Slice the onion and add onion and leeks to butter.  Sautee until softened.

-Chop potatoes (I leave the skins on) and add to pot.  Cover potatoes and leeks with chicken broth (I used about a box and a half of broth) and boil until potatoes are fork-tender.

-Add half and half and mash potatoes to desired consistency.  I have also used my immersion blender but have found I like the chunks of using the hand masher instead.  Simmer for another 15-20 minutes.  Salt and pepper to taste!

P Dub's Creamy Mashed Potatoes

Holy yumminess. Ree is not kidding when she says these are amazingly creamy and yummy. And I was able to prepare them in advance and pop them in the fridge to be reheated!

*TIP ALERT!* Remember to put the note on the dish with the oven temp, cooking time and time you want to put the dish in the oven so you are not rummaging around looking for your recipe! SUPER helpful when you have several make-ahead dishes.

And once again, when we reheated them for the next night's feast of leftovers, the crunchiness on the side of the Corningware only added to the deliciousness.

The Pioneer Woman's Creamy Mashed Potatoes

Ingredients

• 5 pounds Russet Or Yukon Gold Potatoes
• ¾ cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened*
• ½ cups (to 3/4 Cups) Half-and-Half
• ½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
• ½ teaspoons (to 1 Teaspoon) Black Pepper
• 
  
• Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Skillet Steak with Mashed Reskins

About once a month I feel as if we have fallen into a food rut. This rut is where I feel I make the same meals all the time and get no variety. So, what is a girl to do? Call Mom of course. One of her favorite and simple meals to make is cube steak. Perfect for a weeknight meal when you just don't want to spend a ton of time chopping and prepping!

Easy Skillet Steak

Ingredients:

4 Cube Steaks

1 Onion, sliced

1 package mushrooms, sliced (I used baby portabellas)

Some olive oil, salt and pepper

Directions:

-Preheat a nonstick skillet with olive oil. Salt and pepper both sides of steaks.

-Add onions, mushrooms, and steaks to olive oil and cook steaks until they are done the way you want them and onions and mushrooms and sauteed.

-Remove steaks and veggies and place under a tent of foil to keep warm.

-To make a pan gravy: I have to admit, I never measure when making a gravy. I have done this two ways: once with only beef stock and tonight since I did not have

enough stock, I used some red wine we had in the house. Anyway, I add some (maybe a cup to a cup and a half?) to the pan and deglaze all the yummy steak drippings. If

I were adding wine, I would let it cook down a little. Then, because this is how Mom taught me, I add one heaping tablespoon of cornstarch to a coffee mug full of warm water and combine, creating a rue (kind of?). Feel free to point me in a different direction wit

h this, but Mom told me to do it this way, so this is the way I always do it. Add the cornstarch mixture to the stock and whisk until it thickens.

-Plate up the steaks with the mushrooms and onions and add the gravy.

-I like to serve this with mashed potatoes, and prefer using baby redskins. I don't even bother to peel them, just quarter them and boil them, add milk and butter, salt and pepper, and mash away!

Cheesy Potatoes

Everyone has their own version of this recipe, but my family loves this version. I was given the recipe from my aunt, along with her BBQ pork recipe and this is always a sure hit at any party! Easy to make ahead and freeze!

Cheesy Potatoes

Ingredients

2 lbs frozen hash browns, thawed

1 C butter, melted

A pint of sour cream

1 can cream of celery soup

2 C shredded cheddar cheese

1 tsp salt

1/2 C chopped onion (I omit this)

2 C crushed Corn Flakes

Directions

-Preheat oven to 350

-Mix 1/2 C melted butter with potatoes

-Mix sour cream, onions, cream of celery soup, salt and cheese and add to potato mixture

-Spread in a 9x13 pan

-Mix Corn Flakes and remaining butter together and spread on top of potatoes

-Bake for 45 minutes until bubbly and brown

*If you want to freeze this, prepare it but do not thaw out before baking; just put it right into the preheated oven!

Pierogi Lasagna

Taters. Cheese. Lasagna. 'Nuff said. And no, this is not Weight Watchers-friendly.

*If you are unfamiliar with pierogi, they are these delicious filled dumplings, normally with potatoes and cheese, but also with saurkraut, ricotta, or different fruits. I have known people outside of the Cleveland area who have never had one. They have no idea what they are missing out on!

Pierogi Lasagna

Ingredients

12 lasagna noodles

Butter or vegetable oil (I used 6 tbsp of butter)

3/4-1 C onions (I chopped up two)

6 cups mashed potatoes (I used an instant mashed potato to save time)

2 C shredded cheddar

Directions:

-Preheat oven to 350

-Boil lasagna noodles, drain, and set aside

-Sautee onions in butter (save 1/2 C after sauteed for top)

-Add cheese and sauteed onions (be sure to save some for the top!) to taters

-In a greased 9x13 pan, layer 3 lasagna noodles, then add dollops of tater filling and spread over noodles. Continue layering until you have 4 layers of noodles and 3 layers of potato filling.

-Drizzle rest of butter/onion on top.

-Cover and bake 20 minutes. Uncover and bake an additional 10 minutes. Serve with a side of sour cream

Recipe: Shepherd's Pie

Here is my husband's favorite meal!

Classic Shepherd's Pie
Courtesy of Weight Watchers
6 servings, 5 points per serving

Ingredients:
2 large potatoes, peeled and cubed
1/4 C fat free sour cream
1 Tbsp reduced-calorie margarine
1/8 tsp salt, or to taste
2 tsp olive oil
1 C onion, chopped
2 medium carrot(s), diced
2 medium stalk celery, diced
1 lb uncooked ground turkey breast
3 Tbsp all-purpose flour
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
2 C canned chicken broth (or beef broth)

Directions:

• Preheat oven to 400ºF.
  
  
• Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
  
  
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
  
  
• Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.

Recipes: Potato Soup and Baked Apples with Vanilla Sauce

It was a chilly, rainy day in Cleveland today. No snow, but the perfect day for some comforting soup. My friend Holly made this awesome potato soup the other day for our department's 14 days of Christmas lunches, and I stole her recipe (although I attempted to lighten it up a bit)

Holly's Fab Tater Soup

-6 leeks, chopped (white and light green parts)

-2 Spanish onions, chopped (I only used one)

-Saute leeks and onions in one stick of butter until onions are transparent (I used half a stick of butter and some EVOO instead).

-Add approx. 12 potatoes, cut up. Cover with chicken broth and cook on medium-high until potatoes are tender (Holly uses Yukon Gold, I used regular old Idaho because they were on sale).

-When taters are cooked, mash with a hand masher

-Add approx. 3 cups heavy cream (I used fat free half and half) and simmer for an additional 15 minutes.

-Serve with sourdough bread

Seriously, it was awesome. I made it early in the afternoon and then reheated it after we got home from the choir concert at school. It was SUPER thick by the time we ate, so when we eat the leftovers tomorrow, I plan on adding a smidge more chicken broth to thin it out a bit. I chunked up the sourdough (as directed by Holly) and we used them as croutons.

I wanted something sweet later on, so whipped up this recipe from Weight Watchers, Baked Apples with Vanilla Sauce.

Ingredients:

4 apples, cored

1 tsp. ground cinnamon

1/2 tsp ground ginger

1/4 C Splenda

1/4 C water

2 T fresh lemon juice

1/4 oz (about 2 T) sugar-free fat-free instant vanilla pudding mix

3/4 C fat free milk (I definitely needed to add more milk, because it was WAY thick)

Directions:

Preheat oven to 350 degrees. Using a peeler, peel a 1/2 inch horizontal strip[ around apples to help release juices during baking. Place apples in a baking dish. In a small bowl, combine cinnamon, ginger, and Splenda. Place 1 T of cinnamon mixture in cored-out center of each apple; sprinkle remaining cinnamon mixture over apples. C ombine water and lemon juice and pour around apples. Bake until apples are soft when pierced with a fork, about 20 minutes. Remove from oven an d let cool. Pour pudding mix into a bowl and whisk with milk . Drizzle over apples and serve.

Mini-Thanksgiving

Last night we had a mini-Thanksgiving with Rach and John at our place. I used our china for the FIRST TIME! I was so excited!

Rach made the turkey, gravy, hanky pankies, and brought over Pumpkin Pie Martinis. I made crescent-wrapped brie served with crackers, green beans with red peppers and almonds, and horseradish mashed potatoes. I was also in charge of dessert, but I was all baked out, so picked up a Friendly's peppermint ice cream log. Delish! Rach and I both had gone out shopping that morning and were exhausted. The husbands finished almost half a bottle of vanilla vodka with the martinis, two bottles of wine and a few beers. They were wasted and we were sleeping on the couches, watching television.

I forgot to take pictures of our completed table, but here is at least a shot of my green beans!