Make Ahead Mashed Potato Casserole

Hubby is sick.
Help me now...we all know what the "man-cold" is like.




Sigh
It's funny because it is true.

Anyhoo...being a good wife, I saw this comfort food dish on Do They Have Salsa in China and decided it would be the perfect thing for sicky over here.

Yup. Won't cure a man cold, but it tastes dang good and is beyond comforting.

Ingredients:

2 Bags Steam and Mash potatoes

8 oz Cream Cheese (softened)

½ Cup sour cream

½ Cup butter (cubed)

¼ Cup milk

1 ½ Tsp Onion powder

1 Tsp salt

1 Tsp Garlic powder

½ Tsp Pepper

6 Bacon strips (Chopped)

1 Cup Cheddar cheese (shredded)

3 Green onions (chopped)

Directions:

1. Cook bacon until crisp. Set aside to drain.

2. Prepare both bags of Steam and Mash

3. Mash potato with cream cheese, sour cream, and butter

4. Stir in milk and seasonings

5. Place in a greased 9 x 13 inch pan

6. Sprinkle with cheese, onion, and bacon

7. Cover and refrigerate until ready to use

8. Remove from fridge 30 minutes before cooking

9. Bake, uncovered, at 350 for 40-50 minutes

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and the milk.... 

Apparently I snubbed the milk during the ingredients picture. Shocker.

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Vegan Brown Gravy

My friend B and her hubby W changed their eating habits a few years ago to Vegan.

They love everything about it!

In talking to her, she has mentioned certain meals that just sound amazing! She is in the process of gathering some of her faves for me to try.

She sent me this one telling me how she would like to "hide in a corner and drink it all"

OMG sold!

Now, we are not vegans in our household, and do not claim to be.

I understand I served this over meatloaf...but that doesn't stop the gravy from being what it is.

And what it is...is delicious! She is so freaking right! I found myself sneaking spoonfuls of it while cooking. Of course, it was under the guise of "taste testing"...but seriously, yum!

I strained it as the instructions stated...but did not want all those yummy onions to go to waste. I mixed them into my mashed potato. Delish!

In talking to my friend B the next day, she told me she doesn't bother straining it. Oh well! Just for the record, the straining part is all up to you.

Ingredients:

1 Tbsp Margarine

1 Medium onion (diced)

1 Tbsp Minced garlic

2 Tbsp unbleached all purpose flour

1 Tsp Garlic powder

2 Tbsp Cornstarch

1 ½ Cup Vegetable broth

2 Tbsp Soy sauce

Pepper (to taste)

Directions:

1. Heat margarine in medium saucepan

2. Saute onion for a few minutes

3. Add flour, minced garlic, and garlic powder, continue to cook for another 8 minutes or so

4. Dissolve cornstarch in the broth

5. Gradually add the broth mixture and bring to a boil

6. Simmer for 10 minutes

7. Strain gravy, removing onions

8. Add the soy sauce and pepper

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After I took this picture, and started using ingredients I realized I grabbed the wrong flour. I did switch to unbleached in order to make the gravy.

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Lasagna Soup

I don't know about where you live...but the weather here is so totally up and down! Chilly, jacket wearing weather followed up by searing humidity.
Huh?
I don't know how to dress, I certainly don't know what to cook!
One night it's comfort food for chilly winds, the next night we don't even want to turn the oven on because it's sticky and humid.

I am such a fall/winter person that I am LOVING when we get the chilly weather.
So into stews, chowders, casseroles...all the comfort foods that the fall bring.

What is your favorite comfort food?



Ingredients:

2 Tsp Olive oil

1 ½ Lbs Italian sausage (bulk)

2 Onions (diced)

4 Garlic cloves (minced)

2 Tsp Oregano

½ Tsp Red pepper flakes

2 Tbsp Tomato paste

1 (28 oz) Can diced tomatoes

6 Cups Chicken broth

2 Bay Leaves

8 oz Rotini pasta

½ Cup Basil (finely chopped)

8 oz Ricotta

½ Cup Parmesan (grated)

½ Tsp Salt

Pepper (to taste)

2 Cups Mozzarella (shredded)

Directions:

1. In large pot, heat olive oil over medium heat

2. Add sausage and saute, breaking into small pieces

3. Cook until sausage is no longer pink

4. Drain any excess fat

5. Add onions and saute until softened

6. Add garlic, oregano, and red pepper flakes

7. Add tomato paste and saute until it turns a rusty brown

8. Add diced tomato (undrained), chicken broth, and bay leaves

9. Bring soup to a boil, reduce heat and simmer 30 minutes

10. Add pasta, increase heat to boil, and cook as long as directed on pasta package

11. Discard bay leaves, add basil

12. Add salt and pepper to taste

13. To each bowl add some ricotta and parmesan

14. Ladle the soup into the bowl

15. Top with mozzarella

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Yup, left out my basil. Whoops!

Ricotta and Parmesan in the bowl

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Pierogi Casserole

I feel like I have been MIA for the last few weeks. Not much blogging going on.

I'm hoping I can get back in to it starting now. I miss talking to you all!
Like I said last time...my world was switching to a better place. It still is...but it took a small detour.
Been down this road before, we will get through it.


I had my first free weekend in years. Two days of no plans.
Saturday we ran a few errands.
Since I was going to be home, I made plans to actually make some lunch. Hubby threw a wrench when he wasn't hungry. Sigh.
Just did gooey nachos for dinner though as we were watching a movie.
(The Dark Tower. I do not recommend it. As a lover of the series, I died a little on the inside)

Sunday we have some more errands, but decided to make it a family day and enjoy a little lunch. The three of us rarely have the same time off, so we took advantage.

Tomorrow will start a week of insanity for me, but, a relaxing weekend will certainly help deal with that.
How is your week looking?



Ingredients:

¾ LB Lasagna noodles (cooked and drained)

¾ Cup butter

5 Cups Mashed potato (cooked)

12 Slices cheddar cheese

2 Large onions (minced)

Directions:

1. Preheat oven to 350

2. Melt butter and saute onions until tender

3. Place half of the cooked noodles into the bottom of a 9x13 pan

4. Place 6 slices of cheese on noodles

5. Add mashed potato, spreading evenly

6. Top with noodles

7. Add remaining cheese

8. Poke holes in cheese layer

9. Pour butter/onion mixture over top

10. Bake 15 minutes, or until cheese is slightly browned

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I used instant potato just for the ease factor, but please feel free to make extra the next time you have some with dinner. Steam and Mash should work well too. Just seasoned with butter, salt, and pepper, didn't want to distract from the simplicity of this meal.

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Adapted from: Moms Who Think

Cambridge Country Inn and Pub Sour Cream and Chive Potato Soup

I have never heard of Cambridge Country Inn and Pub before I saw this recipe on CD Kitchen.
I still haven't actually ever heard of it.

A quick Google search brought up a couple mentions of a place in Cambridge WI by this name. Without ever seeing a menu, I can only assume this is the one.

One Monday night I made this soup. We all enjoyed it that night. The following Thursday was a crazy day. Told hubby we were having the leftovers for dinner. He responded with "OMG AGAIN? How many times are we going to eat this?"
I reminded him it was only our second meal.
He was all "oh. I guess it just feels like more"
Huh?

So, reheated soup...handed him a bowl and he was all "I freaking love this soup"
Hmm.

Time to clean up dinner, there wasn't much left. He was determined to save every last drop.

I can only assume he had been thinking of some other meal when he "complained" earlier.

Men! They claim we are the hard ones to understand...I think not!

Ingredients:

1 ¼ Lb russet potato (peeled and diced into ½ inch square)

¾ Cup Margarine

¾ Cup flour

1 Onion (chopped)

2 Tbsp Vegetable oil

7 Cups Water

1 Bay leaf

2 Tbsp Chives (chopped)

1 Tbsp chicken base

1 Tsp Seasoned salt

¼ Tsp Black pepper

½ Tsp Garlic powder

2 Cups Milk

½ Cup Half and Half

1 ½ Cup Sour cream

Directions:

1. Cook potatoes until tender, set aside

2. For roux: Melt margarine in small saucepan over medium heat. Gradually whisk in flour until well combined. Set aside.

3. In large soup pot, saute onion in oil until soft

4. Add water, bay leaf, chives, chicken base, seasoned salt, pepper, and garlic powder. Bring to a boil.

5. Whisk in milk and half and half.

6. Add roux. Stir frequently until thickened.

7. Add sour cream and potatoes.

8. Simmer until soup is hot through

Print

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Quiche Lorraine Scones

Gah!
That was a nail-biting game for the Patriots.
I really wasn't sure they were going to pull it off!

There were only 4 of us in the room watching the game, and I could hear each of our hearts thumping.
Or...it could have just been mine multiplied.

OMG
We are off to the big game!

Feb 4th I will be in a house with 30 friends and family.
I have the feeling we would manage to set blood pressure records.
(do we remember last year, holy schnikes!)

Ingredients:

2 Cups + 1 Tsp flour (divided)

1 Tbsp baking powder

Pinch Cayenne powder

Dash Nutmeg

1 Tsp Salt

8 Tbsp Butter (cold, diced)

½ Cup Half and Half

2 Eggs

4 oz Swiss cheese

3 Green onions (thinly sliced)

7 Strips bacon (cooked and crumbled)

Egg wash (1 egg beaten with 1 Tsp water)

Directions:

1. Preheat oven to 400

2. Line a baking sheet with parchment paper

3. Prepare bacon, onion, and cheese

4. Toss those ingredients with 1 Tsp flour, set aside

5. Combine flour, baking powder, cayenne, nutmeg, and salt

6. Cut in the butter

7. Lightly beat eggs with half and half

8. Add eggs to the flour mixture

9. Add the bacon mixture

10. Knead on a well floured surface for less than a minute

11. Pat dough out to ¾ to 1 inch thickness

12. Cut dough with biscuit cutter or cut into triangles

13. Place scones onto prepared baking sheets

14. Brush tops of scones with egg wash

15. Bake about 20 minutes, or until golden brown

Print

Forgot the salt. Sigh.

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Adapted from: Brown Eyed Baker

Stuffed French Bread Cheeseburger

Merry Christmas to all!
No matter what holiday you celebrate, I hope it is spent with friends and family.


This is my first year with the girl child as "Santa's Helper".
Her and hubby sort of ganged up on me and used the whole "she's, um, an adult" reasoning. Any mama will tell you, it's a sad (yet happy) moment. I have to relinquish that part of her kid-ness and allow her to be part of the adult-ness of it all.
Oh how bittersweet.
Ingredients:

1 Lb Ground beef

¼ Cup Onion (chopped)

1 Can (10 ¾ oz) Tomato soup

½ Tsp Garlic salt

¼ Tsp Salt

¼ Tsp Pepper

1 Lb French Bread (whole)

1 Tbsp Butter (softened)

8 oz Velveeta (sliced)

Directions:

1. In large saucepan, cook beef and onions

2. Add tomato soup, garlic salt, salt and pepper

3. Simmer for 5-10 minutes

4. Slice the top third off the bread, scoop out middle

5. Spread butter on removed top

6. Spoon beef mixture into bread shell

7. Arrange cheese slices on top

8. Broil 2-3 minutes or until cheese is melted

9. Replace bread on top

Print

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Adapted from: Moms who Think