Day Before Mashed Potatoes

Day Before Mashed PotatoesI made these for Thanksgiving Dinner and my oh my where they a huge hit. Every member there asked for the recipe. And since they were done the day before I had time to enjoy the holidays instead of sitting in the kitchen most of the day.

INGREDIENTS:

9 potatoes, peeled and cubed 6 ounces cream cheese 1 cup sour cream 2 teaspoons onion powder

1 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons butter

DIRECTIONS:

1.	Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
2.	Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.
3.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
4.	Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.

PF Changs Lettuce Wraps

I cannot remember where I found this recipe, but I love it. We usually just add it to salad. I have heard that butter lettuce works best if you choose ot wrap them.

Chicken Stir Fry:

3 tablespoons oil

2 boneless skinless chicken breasts

1 cup water chestnuts

2/3 cup mushrooms

3 tablespoons chopped onions

1 teaspoon minced garlic

4-5 leaves iceberg lettuce



Special Sauce

1/4 cup sugar

1/2 cup water

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoons ketchup

1 tablespoon lemon juice

1/8 teaspoon sesame oil

1 tablespoon hot mustard

2 teaspoons water

1-2 teaspoon garlic and red chile paste




Stir Fry Sauce:

2 tablespoons soy sauce

2 tablespoons brown sugar

1/2 teaspoon rice wine vinegar

1. Make the special sauce by dissolving the sugar in water in a small bowl.

2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

3. Mix well and refrigerate this sauce until you're ready to serve.

4. Combine the hot water with the hot mustard and set this aside as well.

5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

6. Bring oil to high heat in a wok or large frying pan.

7. Saute chicken breasts for 4 to 5 minutes per side or done.

8. Remove chicken from the pan and cool.

9. Keep oil in the pan, keep hot.

10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

12. When chicken is cool, mince it as the mushrooms and water chestnuts are.

13. With the pan still on high heat, add another Tbsp of vegetable oil.

14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".

16. Top with"Special Sauce".

Posted by Patti

The Best Pot Roast Ever!

Okay i cannot take credit for this recipe. The credit goes to my friend Ashby. However I will say that this recipe has saved my confidence in making the perfect pot roast. I have always made kinda decent roast, but it has NEVER been as tender as it has ince I started using this recipe. Enjoy!

ROAST3-4 pound Chuck Roast (Safeway and Costco have GREAT chuck roasts)
Meat Tenderizer
Mrs. Dash Original
Pam

Sprinkle the roast with the meat tenderizer on all sides and let sit for 5-10 minutes. In the meantime, preheat the oven to 250 degrees, and spray a large (oven safe) pot with Pam. I use the largest one I have but make sure it has a lid. If not, foil works too. Sprinkle the roast again with a desired amount of Mrs. Dash. Place roast in large pot on the stove and sear all sides over medium-high heat. Cover the pot and transfer to the oven. Let it cook for 5-6 hours.

GRAVY

Juices from roast
1 cup cold water
1/2 to 1 cup COLD water mixed with 3 tbls. flour (shake well to mix)

After roast is done cooking, remove from oven and poor juices into a sauce pan. Be sure to keep the roast covered while making the gravy so it doesn't dry out. Bring juices to a boil over high-heat and let it boil down almost to where you think it is about to burn. At that point pour 1 cup of water into the sauce pan and mix with a whisk. Then add the water mixed with the flour (this keeps the flour from clumping, but you have to make sure you mix it again before adding to the gravy). Mix together until it begins to thicken. There's no need to add salt, the Mrs. Dash keeps the gravy well flavored.

Posted by Patti

Frosted Sugar-'n'-Spice Cookies

I am currently expecting our 4th child and I have to go to the doctors office weekly for shots. While I was waiting I came across this delicious looking recipe. I love to try new cookies and let's face it, my kids love to eat them. I tore out the page and decided to give it a try. Low and behold they were a HUGE hit. These are worth saving. The ingredients list is a bit daunting but trust me, it mixes up pretty quick.


Frosted Sugar-'n'-Spice Cookies

Prep: 1 hr., Chill: 2 hr., Bake: 10 min. per batch, Cool: 33 min.

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/3 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 egg yolks
5 ounces cream cheese, softened
1 teaspoon orange zest
1 teaspoon vanilla extract

1. Stir together first 6 ingredients in a bowl.

2. Beat butter and next 3 ingredients at medium speed with an electric mixer until creamy. Add cream cheese, orange zest, and vanilla; beat until well blended. Gradually add flour mixture, beating at low speed until blended.

3. Divide dough in half, shaping into 2 flattened disks. Cover with plastic wrap, and chill 2 to 24 hours.

4. Preheat oven to 350°. Place 1 dough disk on a floured surface. Roll to 1/4-inch thickness; cut with a 4-inch star-shaped cutter. Place 1 inch apart on ungreased baking sheets. Repeat procedure with remaining dough disk.

5. Bake at 350° for 8 to 10 minutes or just until edges are lightly browned. Cool on baking sheets 3 minutes. Transfer to a wire rack, and let cool 30 minutes or until completely cool.

6. Spread cookies with a thin layer of Simple White Frosting; top with sprinkles.

Simple White Frosting

1/4 cup butter, softened

1/8 tsp. salt

3 cups powdered sugar, divided

4 Tbsp. milk, divided

Preparation

1. Beat butter, salt, 1 1/2 cups powdered sugar, and 3 Tbsp. milk at medium speed with an electric mixer until blended. Gradually beat in remaining powdered sugar and milk.

Note: To make ahead, prepare recipe as directed through Step 5. Freeze cookies in a heavy-duty zip-top plastic freezer bag up to 1 month. Thaw completely at room temperature before icing.

Yield: Makes 2 1/2 dozen