Perfect Mashed Potatoes
3 pounds potatoes, peeled, cut into 1-inch pieces
2 teaspoons salt
1/3 cup butter
1/3 cup half-and-half
4 oz. cream cheese, cut into cubes
3/4 teaspoon coarse ground black pepper
In a 4 quart Dutch oven, place potatoes and enough water just to cover potatoes, add 1 teaspoon of the salt. Heat to boiling over medium-high heat; reduce heat to medium-low. Cover; cook 16 to 20 minutes or until potatoes are tender when pierced with a fork. Drain.
Return potatoes to Dutch oven. Cook until water evaporates and potatoes look dry. Mound potatoes on one side of Dutch oven, add butter, half-and-half, cream cheese, pepper and remaining 1 teaspoon salt to other side. Cook 1 to 2 minutes or until butter is melted and mixture boils.
Remove from heat. Beat with mixer 30 seconds to 1 minute or until as smooth and desired (do not over beat).
Makes 12 servings. May be frozen for up to month. To reheat, bake frozen covered casserole at 350º for 1 hour 15 minutes or until bubbly.
Lemon Pudding Dessert
1 cup all-purpose flour
1/2 cup chopped pecans
1/2 cup butter, melted
1 tablespoon sugar
Filling:
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
4 cups cold 2% milk
3 package (3.4 ounces each) instant lemon pudding mix
In a small bowl, combine the flour, pecans, butter and sugar. Press onto the bottom of a greased 13 inch x 9 inch baking dish. Bake at 350º for 12 to 15 minutes or until edges are lightly browned. Cool completely on a wire rack.
In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in half of the whipped toping. Spread over crust.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer; top with remaining whipped topping. Refrigerate until chilled. Yield: 20 servings.
Carrot Coin Casserole
12 medium carrots, sliced
1 large onion, cut into 1/4 inch slices
2 cups frozen peas
1-1/2 cups (6 ounces) shredded cheddar cheese
4 tablespoons butter, softened, divided
2 tablespoons all- purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2 1/2 cups milk
1 cup crushed butter-flavored crackers
Place carrots and a small amount of water in a saucepan; cover and cook over medium heat until crisp-tender, about 6 minutes. Add onion; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until onion is crisp-tender. Drain. Add peas and toss.
Place 4 cups in a greased shallow 3-quart baking dish; sprinkle with cheese. Top with remaining vegetables. In a saucepan over medium heat, melt 1 tablespoon butter. Stir in flour, salt, pepper and nutmeg until smooth. Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the vegetables.
In a small saucepan or skillet, combine cracker crumbs and remaining butter; cook and stir over medium heat until toasted. Sprinkle over casserole. Bake, uncovered, at 350º for 30-40 minutes or until bubbly. Yield: 12 servings.
Happy Cooking!
