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Tuesday, October 25, 2011

Garlic Mashed Potatoes

I first brought this to our family Christmas dinner.  It was a big hit, and we use it when we want something extra special.

4 lbs. russet potatoes, peeled, quartered and cut into 1/2 inch pieces
12 tablespoons unsalted butter, cut into pieces
12 garlic cloves, minced
1 teaspoon sugar
1 1/2 cups half and half (I usually use milk instead)
1/2 cup water
salt and pepper

Cutting the potatoes into small pieces ensures that maximum surface area is exposed to soak up garlicky flavor.
1.  Place potatoes in colander.  Rinse under cold running water until water runs clear.  Drain thoroughly.
2.  Melt 4 tablespoons butter in Dutch oven over medium heat.  Cook garlic and sugar, stirring often, until sticky and straw colored, 3-4 minutes.  Add rinsed potatoes, 1 1/4 cups milk, water and 1 teaspoon salt to pot and stir to combine.  Bring to a boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25-30 minutes.
3.  Off heat, add remaining butter to pot and mash with potato masher until smooth.  Using rubber spatula, fold in remaining half and half until liquid is absorbed and potatoes are creamy.  Season with salt and pepper.  Serve.

Monday, October 24, 2011

Sweet Potato Pie

I can't believe it's taken me this long in my lifetime to try a dish like this.  It's wonderful!  Thanks mom for the recipe.   
3 lbs. sweet potatoes, cooked and mashed
1 egg
½ cup sugar
½ t. cinnamon
2 ½ T. butter, melted
dash of salt

Topping:
½ cup ritz crackers, crushed
2 ½ T. butter, melted
¼ cup chopped pecans
½ cup brown sugar

Bake in 9 or 10 “ pie plate at 350 for 30 minutes.

Saturday, October 22, 2011

Teriyaki Salmon Steaks

Salmon is so healthy for you, but alone it is a little too fishy for our tastes.  The teriyaki flavor makes this salmon tasty and most of our children will eat it.  Hope your family will enjoy it as well.

3-4 salmon steaks or filets
1/4 cup soy sauce
2 tablespoons brown sugar
2 teaspoons minced garlic
2 teaspoons fresh lemon
1/2 teaspoon sesame oil
1/4 teaspoon salt

1.  Combine all ingredients and pour over salmon in a shallow baking dish.
2.  Marinade for at least 30 minutes, turning at least once.
3.  Broil at 500 degrees for 7-10 minutes on each side.
4.  Serve with wild rice and steamed veggies for a healthy meal.

Friday, October 21, 2011

Pasta and Shrimp with Asparagus

This one comes from my neighbor, Sue, who always seems to have something good planned for dinner.  Inspiring...  We've been making this for years now and I like how it comes together quickly.

3 tablespoons olive oil
4 garlic cloves
1 pound cooked shrimp, tails removed and cut in half (or thirds if they are large)
1/4 teaspoon salt
1/2 pound bow tie pasta (I use 3/4 lb. of whatever bite size shape we have)
1 teaspoon parsley
1 teaspoon basil
4 tablespoons parmesan cheese
1 bunch asparagus

Cook asparagus in the microwave in a little water until tender, about 5 minutes.  Drain and set aside.  Boil the pasta, drain, reserving about 1 cup of the water from the pasta.  Saute the oil, garlic and shrimp just until warmed (about 3 minutes).  Do all 3 of these things at once! J

 Add cooked asparagus, parsley and basil to the shrimp.  Add pasta to the shrimp.  Add ¼ cup of the reserved water to the shrimp until desired consistency.  It will make a “sauce” so it isn’t too dry.  Sprinkle parmesan cheese on just before serving.

Baked Beans

Brenda made these beans for our campout picnic this year.   They are the best baked beans I've ever had, and they smell so good while they're baking!

2 16-18 oz. cans Bush's Original Baked Beans
3/4 cup brown sugar
1 tsp. dry mustard
6 slices of uncooked bacon, cut up
1/2 cup ketchup

Empty one can of beans into greased casserole dish.  Combine sugar and mustard, sprinkle 1/2 of mixture over beans.  Top with remaining beans;  sprinkle with the rest of sugar mix.  Add bacon and ketchup on top.  Bake uncovered for 2 1/2 hours at 325 degrees.

Friday, October 14, 2011

Peanut Butter Balls

This was my absolute favorite treat in High School.  This recipe beats any "buckeye" in my opinion.  Note: the icing makes twice as much as needed, so double the peanut butter part or halve the icing.
1 pound peanut butter
2/3 cup melted butter
1/2 cup flour
2/3 cup dry milk
1 1/3 cup powdered sugar
1/2 cup brown sugar
1/2 tsp. vanilla

Put all ingredients into a bowl and mix well.  Shape into balls (I use a 2 T. cookie scoop) and refrigerate.  Drizzle with warm chocolate frosting.

Chocolate Frosting
1/3 cup soft butter
2 oz. unsweetened chocolate
2 cups powdered sugar
1 1/2 tsp. vanilla
2 Tbsp. milk

Mix butter and chocolate.  Blend in sugar.  Stir in vanilla and milk.  Beat until frosting is smooth.  I put this into a freezer bag and clip the corner off and pipe it on top of the peanut butter balls in a squiggly line.