Loaded mashed potatoes

Loaded mashed potatoes

 Serves 6 to 8 people

2 lbs potatoes washed and peeled

6 cups water salted

6 Tbls. butter chopped into pieces

3/4 cup sour cream

1/2 cup half n half or milk

1/2 cup chopped bacon (optional)

About 2 cups cheddar cheese divided

1 Tbls dried chives or fresh

salt and pepper to taste

Instructions

Preheat oven to 350 F.

Butter a 9 x9 inch casserole dish. Set aside.

Peel potatoes and slice each one lengthwise into even slices.

Place potatoes in a 3 quart pot and cover with chicken broth.

Bring to a boil.

Cover and reduce heat to medium.

Simmer until potatoes are fork tender and some are falling apart, about 20-30 minutes.

Drain and return potatoes back to the heat. Reduce the heat to low and allow the excess liquid to gently steam out of the potatoes for a few minutes.

When the steaming has slowed down, sprinkle on the butter. Do not stir, just let the butter melt where it falls.

Once the butter has melted, use a potato masher and gently mash the potatoes once going around the pot. (do one pass only so make it count!) Over smashing makes for gluelike potatoes.

Very gently fold in the sour cream and half n half.

Stir about 3/4 cup shredded cheddar cheese, bacon, and chives just until combined.

Taste and season with salt & pepper.

Gently mash the potatoes again until all the large lumps are gone and potatoes are smooth.

Pour half of the potatoes into the prepared pan and sprinkle with a layer of cheese (about 1/2 cup or more)

Top with remaining potatoes and finish with a final layer of cheddar cheese.

Cover loosely with foil back 20 to 30 minutes.

Fresh Squeezed Lemonade

1 cup fresh lemon juice (about 6 to 8 lemons)

3/4 to 1 cup sugar

6 cups cold water

 You may want to add more or less sugar depending on your preference.

Pour all ingredients into a two quart container and shake until sugar is dissolved. 

Serve chilled. 

Mmmm, so so good.

No bake Pineapple dessert

Ingredients

For the crust:

2 1/2 cups crushed graham crackers

1/4 cup butter

1/4 cup sugar

1/2 teaspoon salt

Filling:

4 ounces cream cheese, softened

1/2 cup  butter, softened

2 cups powdered sugar

1 (20-ounce) can crushed pineapple, very well drained

1 (8-ounce) container frozen whipped topping, thawed

Make The crust:

Preheat the oven to 300°F.  

Melt the butter and combine the graham crackers, butter, sugar, and salt.  Stir until the graham crackers are coated in the butter.  Pour about 2 cups of the mixture into the bottom of an 8x8-inch baking dish and firmly press flat to form the crust.  I like to use the bottom of a metal measuring cup for this.  Set the remaining crumb mixture aside to be used as the topping.  Bake the crust for about 10 minutes.  Cool completely.  

Make the filling:

In a large bowl, beat the cream cheese and butter together.  Add the powdered sugar and mix well.  Add the drained pineapple and stir to combine.  Fold in the whipped topping.  

After the crust has cooled, spread the pineapple mixture evenly over the crust.  Sprinkle the top with the remaining crumb mixture.  Refrigerate overnight (or at least 4 hours) to allow the filling to set.

Long Grain Rice

YIELD Makes about 4‚ cups, serving 6

INGREDIENTS

3 cups water

1 1/2 cups long-grain rice (not converted)

1 1/4 tsp salt

PREPARATION

In a 2 1/2- to 3-quart heavy saucepan combine all ingredients and boil, uncovered, until steam holes appear in rice and grains on surface appear dry, about 8 minutes. Cover pan and cook rice over very low heat 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes.

Fluff rice with a fork before serving.

Delicious Cookie

Delicious Cookies

 Preheat oven to 350º

1 cup shortening

1 cup brown sugar

1 cup white sugar

2 eggs

1 teaspoon vanilla

 2 cups sifted flour

1 teaspoon soda

1/2 teaspoon salt

1 cup coconut or bits o brickle or half and half ***

2 cups dry cereal (wheaties, corn flakes or rice krispies) I prefer the texture of the rice krispies.

Mix shortening and sugar, then add eggs one egg at a time. Add sifted dry ingredients  then, cereal, nuts and coconut. Drop by teaspoonful onto greased cookie sheet and pat down to flatten.

Bake at 35oº for 15 minutes. Less time if using a convection oven.

***There are times that I don't have either coconut or Bits o Brickle so I just add an extra teaspoon of vanilla to give the cookies a boost in flavor.

Easy rice pudding.

Too much cooked rice to throw away? Not to worry, let's make rice pudding.

Measure out the leftover rice into a kettle. Add the same amount of milk, add raisins if you like, some cinnamon and sugar to taste. You can always add later, but you can't take it away. Add a pinch or so of salt to bring out the sweetness. Stir altogether.

Heat on med. high until boiling, stirring occasionally, then lower to med and simmer until it is thick, and most of the milk has been soaked into the rice, about 15 to 20 minutes. Keep stirring so it doesn't stick or burn to the bottom of the pan. Now see if you want to add more sugar or cinnamon. Remember you can't take it out if you put too much in it. 😉 I like it sweet so I add about 4 tablespoons or so of sugar and about 1/2 teaspoon of cinnamon all total.

That's all there is to it. No more standing over the stove or watching the pot for hours.

Cool or eat warm and enjoy.
It's great for breakfast warm or room temperature. That's the way I like it. 😋

Decorating frosting for cakes

1 cup softened butter
3  cups powdered sugar
2 T heavy cream
2 tsp vanilla

Whip butter, add cream, and flavoring. Add powdered sugar one cup at a time and mix until creamy and no lumps. That's all there is to it. It works great in all types of piping units and it does freeze well too.

To make chocolate frosting, mix 3/4 cup cocoa powder to powdered sugar.