CREAM-Y Mashed Potatoes

I feel like Bubba Gump when it comes to potatoes: I like fried potatoes; boiled potatoes; roasted potatoes; grilled potatoes; baked potatoes; crock-pot potatoes; potato casserole; potato soup....you get the idea.

My very favorite way to eat them is mashed, though. But I don't do that often because I try to practice "Everything in Moderation" while eating and this is one recipe that I find it very hard to practice what I preach.

The reason I highlighted the word "CREAM-Y" in the title of this recipe is because of the secret ingredient that will change your mashed potatoes from ho-hum to WOWZA!This would be the addition of heavy CREAM instead of milk. Don't worry about using cream. It's for a THANKSGIVING meal. Just.Be.Thankful. that cream was created and proceed with the enjoyment.

This recipe serves 8 and takes about 30 minutes to prepare, cook and dress.

 You will need:

4 lb.  russet potatoes
1 T. Salt
up to 1 stick BUTTER (no substitution) *Start with 1/2 stick and taste)
1 T. sour cream
1/2 cup heavy cream (may need a little more--add  1/4 cup more at a time till you are satisfied)
Freshly ground pepper, to taste
A little more salt, to taste

Peel potatoes and rinse well and cut them into 1-2 " pieces. Add to a large pot of water making sure water covers them. Add 1 T. salt to water.

Turn heat to high and boil for about 10 minutes, until they break apart easily with a fork. Turn off heat.

Drain potatoes and return to the pot and leave on hot burner  THAT REMAINS TURNED OFF, for 10 minutes, uncovered. THIS IS AN IMPORTANT STEP TO RID  POTATOES OF ANY EXTRA WATER! Drier potatoes will soak up all that butter and cream and you will get the fluffiest, creamiest potatoes.

Add the butter and stir it evenly throughout potatoes. Then mash them to the consistency you desire. (You can use a potato masher or a hand mixer.) Then add the cream and mix well. (Add more cream if desired, like I do).

Add more salt and pepper to taste. Serve immediately, or place in a warm crockpot for up to 2 hours before serving.

Enjoy~ Everything in Moderation

Sweet Potato Casserole (a re-post)

I never was a fan of sweet potatoes, even at Thanksgiving when covered in brown sugar and marshmallows. Then, my friend Pam brought this recipe to a church Thanksgiving dinner and I was won over by the deliciously sweet flavor of this dish. It technically is a side-dish, however, it could easily pass for a dessert. And tastes very similar to pumpkin pie. The crunchy topping texture is a nice contrast to the smooth texture of the potatoes. I've made it for many years now, and it always a hit when I take it to potlucks.

Prepare for rave reviews!


YOU WILL NEED:

2- 16 oz. cans sweet potatoes (drained)
1 1/4 cups sugar
2 eggs
3/4 stick melted butter
1 cup milk
1/2 tsp. nutmeg
1/2 tsp. cinnamon

topping

3/4 cup crushed cornflakes
1/2 cup brown sugar
1/2 cup. chopped pecans
3/4 stick butter, melted

In lg. bowl mash potatoes with mixer. Add remaining ingredients, Excluding topping. Mix well. Pour into 8 x 11 baking dish sprayed with Pam. Bake at 350 degrees for 30 minutes (up to 45 min.) or until a dull sheen forms on top. My oven actually takes much longer than 30 minutes.. Just keep checking. It needs to be somewhat firm. Mix topping ingredients all together. Spread evenly over top. Return to oven for 5- 10 min.

Let set a few minutes before serving.

If you need to prepare a larger quantity, just make another 8x11 dish - as doubling the recipe did not work well for me in a 9X13" pan. It took forever for the center to set up.

People who live the most fulfilling lives are the ones who are always rejoicing at what they have.
-- Richard Carlson

Spinach Salad (a re-post)

This is a wonderful salad that tastes exactly like a recipe that a family-style restaurant (PIONEER'S CABIN) once made here in southern Illinois. I was thrilled when I found the recipe.


The recipe came from this book:

It's in pretty bad shape because it's one of those books that everything I've made from its contents is delicious so it just keeps on getting used, and used, and used again. And check out the price... $0.97 ! I've always been a bargain hunter- and this find was one of the best bucks I've ever spent! I've been making this recipe for about 15  years and it always receives lots of compliments. A great year-round salad to serve.


YOU WILL NEED:
2- 3 pkgs. fresh, washed spinach (tear into bite-size pieces if you prefer)
1 lb. cook bacon, chopped
1 can water chestnuts, drained and chopped
1 can bean sprouts
2 hard cooked eggs, chopped

DRESSING:

1 cup oil
1/4 cup ketchup
1/2 cup vinegar
1/2 sugar

Mix together and stir dressing into salad right before serving.

*This is one of those recipes that gets soggy quickly, but normally the salad is devoured in no time flat so leftovers are not a problem.

Enjoy~ Everything in Moderation

For the love of QUINOA (a re-post)

*This was originally posted in 2013


I am rather new to the world of Quinoa. I didn't even know for the longest time that it is pronounced "Keen-wah", and I was calling it "Quin-noah"...just like it's spelled. Go figure.

I LOVE this stuff!  First of all, it's  a SUPER FOOD! Meaning, it could almost stand alone as far as nutrition goes...Well, almost.

I don't  eat diet food, but I love healthy food, believe it or not. And this is so much better for our bodies than white rice, which Quinoa can replace in most recipes.

For those of you who haven't tried it, it is similar to rice, but with a nutty flavor. It is bland on its own (like rice) so seasoning is required.  You can fix this sooooooo many delicious ways (just google QUINOA RECIPES and see for yourself.

One of my favorite ways, is to prepare it with savory seasonings to go alongside a chicken or turkey dish. Which is what I did here.

For this recipe, you will need:

1-2 T. butter (I used REAL organic butter--no margarine, PLEASE!)
1 cup UNCOOKED Quinoa (I used the organic, and it needs to be rinsed first.)
2 T. fresh chopped garlic
2 cups broth (I used organic chicken broth, but you can also use vegetable broth)
2 T. FRESH parsley
1/2 tsp. fresh thyme
1/4 tsp. salt
onion ( about a half of a white one- or more)

Melt butter in skillet and add quinoa. Toast it (takes about 5 minutes in the skillet, while stirring around so it doesn't burn). Add garlic and Stir in the broth and bring to a boil. Then reduce to simmer and cover and cook for about 10 minutes. Add the rest of seasonings and cover again and cook for at least 5 minutes more.
Serve warm.

For the chicken, I just placed some butter in my skillet, and sprinkled with Italian seasoning ( a little bit from my spice jar) and cooked till done.  I steamed the broccoli.

To make it even healthier, you could replace the butter in both recipes with olive oil, which I sometimes do...but not tonight. ;)

ENJOY~Everything in Moderation

EASY PEASY Creamed Peas (a repost)

Sorry for the corny title...I just couldn't resist!

Simple creamed peas jazzed up a baked potato the other night and thought I'd go ahead and share this recipe, although most of you probably have one of your own.

This would be an easy addition to a Thanksgiving menu for a new or BUSY cook!

Give it a try. You will need to double (or triple) this recipe for the holiday table.


YOU WILL NEED:

* 1 can peas
* 1 tablespoon butter
* 1 tablespoon all-purpose flour
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 cup milk
* 1 teaspoon sugar

Directions

Cook peas on stove till heated through. Meanwhile, in a small saucepan, melt the butter. Stir in the flour, salt and pepper until blended; gradually add milk and sugar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain peas; stir into the sauce and heat through.

Enjoy~Everything in Moderation

Paula Deen's Corn Casserole (a repost)

*This is a post from many years ago. But I share it every year at this time... And the teenager mentioned in this post has gone on to be a successful echocardiographer. 

Now, I know teenagers can be a little crazy at times; I've raised three of them. And I also know they come up with some pretty strange requests, but this request caught me off-guard.

My soon to be 18-year-old neighbor Gena, called me last week to say, "Sherri, I know what you can get me for my birthday. I want you to make me the corn casserole that you made for us a while back. That's what I want. Just the corn casserole."

Isn't that hilarious?

Well, I was both flattered and thrilled because it really doesn't cost much and it is simple to put together so sounded like she was letting me off easy!

This dish screams COMFORT! Smooth and creamy, yet firm. Buttery, cheesy, with a hint of sweet from the corn.

Try it out on your bunch and see if they appreciate as much as Gena.




You will need:

* 1 (15 1/4-ounce) can whole kernel corn, drained
* 1 (14 3/4-ounce) can cream-style corn
* 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
* 1 cup sour cream
* 1/2 cup (1 stick) butter, melted
* 1 to 1 1/2 cups shredded Cheddar

Directions:

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Enjoy~ Everything in Moderation

FANTASTIC BAKED BEANS

This recipe came to me directly from the folks at Country Bob's. They sent me a few sample bottles of their sauce and a recipe book filled with delicious recipes to try. This is one that was a big hit at our house.  This would be perfect to serve  as a side with BarBq meals, especially on Father's Day.

You've gotta try this recipe- you're gonna' love it! It has a zing to it!

YOU WILL NEED:

1 (53 oz.) can of pork and beans (half of liquid drained)
1/2 lb. fried bacon
2 cups (I used one bottle) of COUNTRY BOB'S ALL PURPOSE SAUCE
1 small onion finely chopped (I used Vidalia)
3/4 cup brown sugar
1 tsp. COUNTRY BOB'S SEASONED SALT
1/2 green pepper, finely chopped.

Combine all ingredients and bake for one hour at 350 degrees.
Makes 8 servings (or only 4 if your bunch eats like MY bunch!)

Enjoy this special day.

Easy Thanksgiving Sides- Asparagus

Bright green asparagus is the perfect addition to your Thanksgiving table. It's quick and easy to prepare. I never ate asparagus when I was younger. Now, I can't get enough!







ASPARAGUS
Ingredients

*Olive oil, butter
* 1 bunch fresh asparagus
* 1 garlic clove, chopped
* sprinkling of Parmesan cheese

Directions

1. Melt the butter  in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender.Top with parmesan. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

Normally I serve asparagus in its natural, long-spear form. These are cut to be eaten easier by children.

Cole Slaw

Howdy, foodies! It's been awhile, hasn't it?
I wanted to share this delicious cole slaw recipe just in time for your Memorial Day picnic!

You'll love the sweet/sour taste and it's much safer than the mayonnaise-style recipes when you are eating outdoors!

The recipe is from my Aunt Kathryn Wall- a wonderful cook.

YOU WILL NEED:
1 med. head cabbage
1 thinly sliced onion
1 green pepper (diced)
1 carrots, shredded
7/8 cup sugar
1 c. vinegar
3/4 cup salad oil
2 tsp. sugar
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed

Shred cabbage; put in covered dish. Mix cabbage with onion, green pepper and carrot. Cover with 7/8 cups sugar. Bring to a boil the vinegar, oil, 2 tsp. sugar, salt, dry mustard, and celery seed. Immediately pour over onion/cabbage/sugar and cover. LET STAND 4 HOURS; then stir and serve. Will keep in fridge for two weeks.

ENJOY!!!!

Simple Homemade Alfredo Sauce

Alfredo sauce is one of those sauces that screams "COMFORT FOOD"! I can eat Fettuccine Alfredo and feel the lovin' all the way down to my toes.

This recipe is simple, but will help you gain friends and influence people! I've been making it for about 15 years and I have LOTS of friends!

Especially if there's a bit of Italian blood running through their veins.

YOU WILL NEED:

1/4 cup butter
1/4 cup flour
1 1/2 cup half and half
1 1/2 cup water
2 chicken flavor bouillon cubes
1/2 cup grated Parmesan cheese

Melt butter in saucepan over medium heat., stir in flour until well blended. Gradually stir in half and half, water and bouillon cubes. Cook, stirring constantly until sauce is slightly thickened. Stir in Parmesan and heat till just melted. Serve over hot pasta.

*Grilled chicken, steamed broccoli and diced tomatoes can also be added to make this a main dish.

Enjoy.

Cheesy Tomato Pie

I do not have my own garden, but I am blessed with great friends who are very generous with their garden bounty. Recently I was given many fresh tomatoes from my friend Steph's garden, and I've been eating them plain, just sliced on a little plate. One after another. Till I developed little sores in my mouth! So, I know I need to slow it down a bit, but I'm afraid they'll go bad before the last one is eaten so rather than waste perfectly good garden tomatoes, I've been making up some tomato recipes that help spread the tomato love a little.

This recipe was found on allrecipes.com, but of course I tweaked it a bit to suit my tastes.

It is very rich, so slices don't need to be very large, but it is a perfect recipe to try especially when your tomato bounty is plentiful.

*In my photo, I took the picture immediately after I removed it from the oven. I sliced into it a bit too soon. When it cools a bit, it developes a firmer texture. Still creamy, but not like the photo shows.

YOU WILL NEED:


1 (9 inch) pie shell (I used a premade pie crust, but of course for you die hard "everything from scratch ladies", feel free to make your own!)

5 ripe tomatoes, sliced and drained well (You don't want a soggy bottom- which is not to be confused with a saggy bottom which I have... but that's another story))

3/4 lb. bacon, cooked and crumbled
1/2 yellow onion, sliced
3/4 cup mayonnaise (not Miracle Whip)
1/3 cup shredded mozzarella cheese (plus a little more to sprinkle on bottom of pie shell and some for the top)
1/3 cup grated Parmesan cheese
ground black pepper to taste
2 teaspoons fresh basil *
2 teaspoons fresh oregano *

*Or use 1 tsp. each if fresh is not handy.



DIRECTIONS

Preheat oven to 350 degrees F.
Bake the pastry shell until browned. While baking, fry bacon and drain grease.
When crust is baked, sprinkle a little mozzarella over crust. Then crumble bacon and place over cheese.
Slice onion and place on bacon. Slice tomatoes and arrange over onions. Add black pepper to taste.

In a medium bowl, combine mozzarella, Parmesan and mayonnaise. Spread this mixture evenly over tomatoes.

Bake at 350 degrees F for 20-25 minutes or until golden brown. Sprinkle a little mozzarella on top during last 5 minutes of baking. Once cooked, garnish with fresh herbs.

Enjoy!

If you have some garden tomato recipes, I'd love for you to share them with me. Feel free to link up your recipe from your site in the comment section.

Herbed Mashed Potatoes

"It is a mistake to think you can solve any major problems just with potatoes."
-- Douglas Adams

Okay, I know he's right in theory, but I say a potato a day keeps the gloomies away!

Don't you agree?

Here's a recipe from my Taste of Home CELEBRATIONS cookbook, that tops the list of COMFORT FOODS. Warm, rich and creamy!



HERBED MASHED POTATOES

You will need:

6 1/2 cups cubed, red potatoes (leave jackets on)
2 garlic cloves, peeled and halved
1/2 cup milk
1/2 cup sour cream
2 T. minced, fresh parsley
2 T. minced, fresh oregano
1 T. minced, fresh thyme
1 T. butter
3/4 tsp. salt
1/4 tsp. pepper

Place potatoes and garlic in saucepan. Cover with garlic. Bring to a boil over Med.-High heat. Cook for 15-20 minutes or until tender:drain. Place potatoes and garlic in a large mixing bowl. Add remaining ingredients and mash.

Prepare to be comforted like you never have before...

Then contact Douglas Adams and tell him HE WAS WRONG!

Vidalia Onion Pie

You've probably noticed that I use LOTS of vidalia onions in my recipes.

I love them. Oddly, I'm not an onion lover, just a lover of the sweeter vidalia variey.

My friend Tonya gave me this recipe to try and I loved it!

Even if you're not a big onion fan, you still need to try this. It tastes like one of those breakfast casseroles, but I served it as a side dish to Salmon patties and mashed potatoes for supper.


YOU WILL NEED:

1 cup Ritz crackers, crumbled fine
1/2 stick butter, melted
2 cups Vidalia onions, diced (or thinly sliced. ) I diced mine.
1 1/2 cups shredded cheddar cheese (or Mozzarella)
1 T. butter
2 eggs
3/4 c. milk
3/4 tsp. salt

Preheat oven to 350 degrees. Mix cracker crumbs with 1/2 stick butter and press into bottom of pie plate. Saute onions in 1 T. butter till translucent, not brown.
Spoon into pie plate. Beat eggs and milk with salt; pour over onions. SPrinkle with cheese. Bake for 30 minutes or until knife comes out clean (it took 40 minutes for me. I covered top with foil for those last ten minutes.)


Then end result is amazing!