Creamy Make-Ahead Mashed Potatoes

Recipe Found HERE

These ultra-creamy make-ahead mashed potatoes can be prepared two days ahead of time and reheated in the microwave. Perfect for the busy holidays! 

*My Idaho husband loved them - they passed the test!* 

3-1/2 pounds Russet potatoes
2 cups heavy cream
8 Tablespoons unsalted butter, divided
1-1/2 teaspoons salt
Chives, for serving

Preheat the oven to 450°F and adjust an oven rack to the middle position. Place the potatoes directly on the oven rack (alternatively, you can place them on a wire rack set in a rimmed baking sheet). Bake until very soft, 50 to 60 minutes, depending on the size of the potatoes. (Err on the side of overcooking rather than undercooking them.) Remove the potatoes from the oven.

While they are still hot, cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment (*see notes on using a potato ricer, food mill or hand-held electric mixer). The flesh near the skin gets a little tough, so be sure to leave it behind. Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula.

Beat on low speed until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed.

Meanwhile, in a small saucepan over medium heat, bring the cream and 6 Tablespoons of the butter to a simmer.

Remove the bowl from the mixer stand and, using a large rubber spatula, gradually fold in the hot cream and butter mixture. It will take a few minutes to mix it all in; keep folding until the potatoes are smooth and creamy. Stir in the salt, then taste and adjust seasoning, if necessary.

Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap (the bowl should be large enough that the potatoes don’t touch the plastic wrap). Refrigerate for up to 2 days. (DO NOT FREEZE)

To reheat, use the tip of a knife to poke about 10 holes in the plastic wrap knife, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through the reheating time. Taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. Serve hot.
Note: For perfectly smooth potatoes, pass the potato flesh through a potato ricer or food mill before adding them to the mixer. If you don't have a stand mixer, you can use a hand-held electric mixer but the potatoes won’t be quite as smooth. If you don't have an electric mixer, pass the potatoes through a food mill or potato ricer and then whip by hand with a wooden spoon.

Sparkling Cranberry Apple Cider Punch

Recipe Found HERE

1 cup fresh cranberries
1/3 cup water
1/2 cup granulated sugar
4 cups apple cider (see note), chilled
2 cups ginger ale, chilled 
2 Tablespoons fresh lemon juice
2 cups 100% cranberry juice, chilled
Crushed ice

In a small saucepan, combine the cranberries and water and simmer for 2-3 minutes until the cranberries pop and split. Remove from the heat and stir in the sugar. Let cool to room temperature (or chill in the refrigerator).

In a 2-quart pitcher, pour in the cranberry mixture. Add the apple cider, ginger ale, lemon juice and cranberry juice. Mix. Serve in cups with crushed ice.

NOTES 

Make ahead of time: combine everything but the ginger ale in the pitcher and refrigerate for several hours. Add the chilled ginger ale when ready to serve.

Best served in a punch bowl. The cranberries clogged my beverage dispenser.

Smoked Salmon Dip

Recipe Found HERE

1 cup (8 ounces) cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1 Tablespoon fresh lemon juice
2 Tablespoons capers, drained
1/4 teaspoon Tabasco
4 ounces smoked salmon, roughly chopped
2 Tablespoons fresh chopped dill
2 Tablespoons fresh chopped chives
Salt, to taste

Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended.

Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. Taste and add salt, if necessary (I usually add about 1/4 teaspoon, but it depends on the saltiness of the smoked salmon).

Serve as a dip with crackers or bagel chips, or as a spread with bagels.

Make ahead: This dip can be made a few days ahead of time. However, it gets quite firm in the fridge so let it sit out at room temperature before serving, otherwise it will be hard to scoop.

(Award Winning) Smoked Brisket Chili

This chili has a record of winning 1st prize across the country - I've won with it also!

This is a very hot and spicy chili! To reduce the heat, discard the seeds from the jalapeños. It will still be spicy, even discarding the seeds.  Tip: when removing seeds from jalapenos wear food prep gloves and scrape seeds out with a small spoon to protect skin/fingers from burning. 

Recipe Found HERE 
Recipe also here: http://itsmyrub.com/award-winning-smoked-brisket-chili/

Yield: 1 ½ gallons

3 cups celery, chopped
3 small jalapenos, thinly sliced (I discard all the seeds)
3 purple onions, chopped
vegetable oil or bacon grease
4 cloves of garlic, pressed (or minced)
½ cup + 2 Tablespoons chili powder (Pendery’s Original Chile Blend)
2 teaspoons smoked paprika
2 teaspoons cayenne
1 Tablespoon cumin
2 teaspoons Mexican oregano (Pendery's Mexican Oregano)
2 teaspoons granulated onion
2 teaspoons granulated garlic
1 cup red wine (Pinot Noir or Claret)
1 (14 oz.) can tomato sauce (I use Hunts)
3 (15 oz.) cans diced tomatoes (Hunts)
3 cups LOW SODIUM beef stock/broth
12 oz. V-8 juice
3 Tablespoons Knorr Tomato Bouillon w/ Chicken Flavor (powdered) (Amazon, Hispanic food section)
2 Tablespoons of whatever rub you used on the brisket (if other than salt and pepper) (optional)
2 ½ lbs. of cooked smoked brisket, cut into 3/8” cubes (you can buy this already smoked from a BBQ restaurant)
Optional: 1-2 (20 oz) cans of pinto beans, drained and rinsed (we do not add beans)

3 cups celery, chopped
3 small jalapenos, thinly sliced
3 purple onions, chopped

Sauté the vegetables in vegetable oil or bacon grease until translucent. 10 min +

Then add: 4 cloves of garlic, pressed (or minced) Sauté for about 30 seconds, stirring constantly,

Add the following spices and bloom them in the hot oil with the veggies:

½ cup + 2 Tablespoons chili powder (Pendery’s Original Chile Blend: http://www.penderys.com/ )
2 teaspoons smoked paprika
2 teaspoons cayenne
1 Tablespoon cumin
2 teaspoons Mexican oregano (also available at http://www.penderys.com/)
2 teaspoons granulated onion
2 teaspoons granulated garlic

Once this mixture has bloomed, add: 1 cup red wine (Pinot Noir or Claret) Reduce the wine down for about 10 minutes.

Then add:
1 (14 oz.) can tomato sauce (I use Hunts)
3 (15 oz.) cans diced tomatoes (Hunts)
3 cups LOW SODIUM beef stock/broth
12 oz. V-8 juice
3 Tablespoons Knorr Tomato Bouillon w/ Chicken Flavor (powdered) (Amazon or hispanic foods section)
2 Tablespoons of whatever rub you used on the brisket (if other than salt and pepper) (optional)
2 ½ lbs. of cooked smoked brisket*, cut into 3/8” cubes
Optional: 1-2 (20 oz) cans of pinto beans, drained and rinsed (I added two 14 oz cans)

Bring up to a slight boil, then turn heat down and simmer until brisket starts falling apart, about 3 hours.

*Cook the brisket as you would cook it to eat it, all the way.  The three hour cooking time allows the brisket to fall apart into silky, smaller pieces.  You don't want "chunks" of bite-sized brisket remaining in the chili.  This way allows you to fully enjoy the brisket BOTH ways!

Rub for smoking the Brisket: "It's My Rub!" Power Blend - You can check out the website at www.itsmyrub.com

Baked Ziti with Sausage

Recipe Found HERE

We've also made this dish with ground beef, for a more mild (kid friendly) taste and it works wonderfully!*

1 lb ziti noodles
1.5 lbs ground Hot Italian sausage (I use 1 lb, can substitute with ground beef if desired)*
4 cloves garlic, minced
1 (28-oz) can crushed tomatoes
1 teaspoon salt
1-1/2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
1 cup heavy cream
1/2 cup grated Pecorino Romano (or Parmigiano Reggiano) cheese
1/3 cup chopped fresh basil, plus more for serving
8 oz whole milk mozzarella cheese, shredded (about 2 cups)

Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to under cook it just a bit.) Drain and add the pasta back to the pot. Set aside.

Preheat the oven to 425°F and set the oven rack in the middle position.

Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.

Add the heavy cream, 1/3 cup of the Pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.

Make Ahead: This dish can be assembled and refrigerated, covered, up to 2 days in advance. Since the dish will be cold, the baking time will need to be increased. To bake, cover tightly with aluminum foil and place in a 425°F oven for 25 minutes, then uncover and bake for another 10 to 15 minutes, or until the cheese is lightly browned and the pasta is hot throughout.

Freezer-Friendly Instructions: The dish can be frozen unbaked. When you’re ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the Make Ahead instructions above.

Bang Bang Chicken and Shrimp

This makes 3-4 servings, double the recipe to feed more or have leftovers. Two large chicken breasts is enough for the original or doubling. 

Recipe Found HERE

Curry Coconut Sauce
1 teaspoon olive oil
1 teaspoon sesame oil
1/8 teaspoon red pepper flakes
2 cloves garlic minced
1 small onion chopped
1 teaspoon ginger, minced
1/2 cup water
1/2 teaspoon cumin ground
1/2 teaspoon coriander ground
1 teaspoon paprika
1/4 teaspoon salt 
1/4 teaspoon  pepper 
1/4 teaspoon allspice
1/4 teaspoon turmeric
14 fl oz coconut milk (1 can)
1-2 medium carrots julienned
1 zucchini julienned
1/2 cup peas, frozen

Peanut Sauce
1/4 cup peanut butter creamy
2 Tablespoons water
1 Tablespoon sugar
1 Tablespoon soy sauce, reduced sodium
1 teaspoon rice vinegar
1 teaspoon lime juice
1/8 teaspoon red pepper flakes

milk

Chicken and Shrimp
1-2 chicken breasts, cut into bite size pieces
10 medium shrimp shelled

salt

pepper
cornstarch
2 Tablespoons vegetable oil

Coconut Rice (plain rice is also fine) 

Combine in rice cooker

2 cups water 

1 can unsweetened coconut milk (13.5 oz) 

2 teaspoons packed light brown sugar 

1 teaspoon salt 

2 cups white or jasmine rice 

Garnish (optional)

1/2 cup flaked coconut toasted

1/4 cup peanuts, chopped
2 green onions, chopped 
sesame seeds

Chicken and Shrimp
Heat the vegetable oil in a large skillet. Season chicken pieces and shrimp generously with salt and pepper. Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch. Add the coated chicken to the skillet and cook for a couple minutes per side, until slightly golden. Remove chicken from skillet and add shrimp. Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside. May place on a oven proof plate and keep warm in oven until ready to serve. 

Peanut Sauce
To make the peanut sauce add all ingredients in a small sauce pan and heat over low just until the mixture begins to bubble; cover and remove pan from heat. Add milk to thin sauce to desired consistency.

Coconut Curry
In a medium sauce pan heat the olive oil, sesame oil and crushed red pepper flakes over medium heat. Add chopped onion, cook just until onion is translucent 5-7 minutes. Add garlic and ginger and saute, stirring constantly for 1 minute.

Add spices and water and stir well. Bring to a boil, then add coconut milk and bring the mixture back up to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens. Add julienned carrots and zucchini, then peas. Cook for another 10 minutes or until carrots are tender.

Plating: Add about 1 cup of rice to each of the 4 plates. Add chicken and shrimp, dividing them equal among the 4 plates. Spoon the coconut curry over chicken and shrimp. Drizzle peanut sauce over the rice. Top with crushed peanuts, sesame seeds if desired, green onions and some of the flaked coconut.

Chocolate Chip Oatmeal Cookies

Recipe Found Here

1 cup (16 tablespoons) unsalted butter, at room temperature 
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, at room temperature 
1 large egg yolk, at room temperature 
1 Tablespoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure Flour
1 cup quick-cooking or old-fashioned oats 
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt or 3/4 teaspoon regular table salt
3 cups semisweet chocolate chips (I prefer milk chocolate)

Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.

Beat together the butter and sugars until smooth. Beat in the egg, egg yolk, and vanilla.

Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly. Stir in the chocolate chips.

Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies. Bake the cookies for 12 to 17 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan. Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.

Gretchen's Lemon and Cardamom Crepes

Gretchen P.

Makes 12 

1 1/2 cups milk
1 cup flour
3/4 cup powdered sugar
3 eggs
1/4 teaspoon salt
1 Tablespoon vanilla
1/2 teaspoon lemon extract
1/4 teaspoon ground cardamom
Butter

Blend all ingredients in a blender. Heat a large non stick skillet/crepe pan over medium-medium low heat. Brush butter on the pan and pour/swirl 1/4 cup batter to cover the bottom of pan. Cook for about 45 seconds, flip and cook the other side for 10-15 seconds.

Our favorite topping/filling: butter and powder/granulated sugar and then roll up.

 Lots of topping combinations: jam, yogurt, sliced bananas, berries, whip cream, nutella, etc. 

Vanilla Buttercream Frosting with Cream Cheese

½ cup (1 stick, 8 tablespoons) butter, softened to room temperature
3 ounces cream cheese, softened to room temperature
16 ounces powdered sugar (about 3 ½ cups)
¼ cup heavy cream
1 teaspoon pure vanilla extract

In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.

Chocolate Cake

Will make about 29 cupcakes

1 3/4 cups, plus 2 T all-purpose flour
2 cups, minus 2 T granulated sugar
3/4 cups cocoa powder
2 teaspoons baking soda
3/4 teaspoons baking powder
1 teaspoon kosher salt
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup hot water

Preheat oven 350 degrees. Spray three 8-inch or four 6-inch cake pans with nonstick spray. Line bottom of each pan with parchment paper, then spray the pans again. Set aside.

In the bowl of an electric mixer sift together the flour cocoa, baking soda, baking powder, and salt. Add sugar and mix with paddle attachment on low speed until combined.

In another bowl, combine the buttermilk, oil, eggs, water and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula. Mix for about 20 seconds.

Pour the batter into the prepared pans and bake for 18-22 minutes.

Cool in the pans for about 3 minutes, then turn them out onto a cooling rack and cool completely.

Wrap in plastic wrap and chill until ready to use.

Joe-approved Meatballs

Recipe Found HERE 

2 lbs ground beef
1/2 cup plain breadcrumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup milk
1 cup beef broth, divided
1 egg
1/4 cup fresh chopped parsley
1 Tablespoon minced garlic
1/2 Tablespoon kosher salt
1/2 Tablespoon pepper
1 teaspoon oregano
1/4 teaspoon crushed red pepper flakes

Combine the ingredients, except for the meat well, using only 1/4 cup of the beef broth.

Add the meat and just combine. Do not over mix, but be sure seasonings are well dispersed. Coat a baking sheet with rimmed edges with non stick spray (or use parchment paper) and roll meatballs into 1 inch circles. Pour reserved beef broth around meatballs and bake at 450 for 15-25 minutes (160 degrees). 

Chicken Fajita Soup

The easiest recipe to throw together! Don't forget to prep the toppings, they make the dish.

Recipe adapted Found Here 


1 pound boneless, skinless chicken breasts (3 large pieces)
2 (10.75 ounce) cans condensed cream of chicken soup (Healthy Request Campbell's)
1 cup salsa (fresh refrigerated, I use the whole container)
2 cups frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 teaspoon ground cumin

Toppings:
sour cream
diced tomatoes
green onions
diced avocado
tortilla chips
Mexican cheese

Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker. I always put my chicken in frozen (if cooking on low).

In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, and cumin. Pour over the top of chicken. Cook on low for 6-8 hours.

Remove the chicken and shred. Place back into the slow cooker and stir. Serve with your favorite toppings.

Crab Cakes

Servings: Makes 6 crab cakes, enough to serve 3 adults as a main course 

Recipe FOUND HERE 

Oma J.

CRAB CAKES
2 large eggs
2-1/2 Tablespoons mayonnaise, best quality such as Hellmann's
1-1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat (see note below)
1/2 cup panko
Vegetable oil, for cooking

TARTAR SAUCE
1 cup mayonnaise, best quality such as Hellmann's
1-1/2 Tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

INSTRUCTIONS FOR THE CRAB CAKES
Line a baking sheet with aluminum foil for easy clean-up. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat.

Shape into 6 crab cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.

 Preheat a large nonstick pan to medium heat and coat with canola oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

FOR THE QUICK TARTAR SAUCE
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.