Monthly Archives: November 2017

Give Thanks!

Happy Thanksgiving!

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Fluffy Dinner Rolls

The not-so-secret ingredient is mashed potatoes.  IF you have any left-overs from the holiday meal but not enough potatoes to go around, this is the best way for everyone to enjoy them.  (Besides… waste not, want not.)

Ingredients: 

1 c. milk
2/3 c. butter or margarine
2/3 c. sugar
1 TBsp. salt
2 cups chilled mashed potatoes
2 pkgs. yeast
1/2 c. lukewarm water
2 eggs
6-8 cups flour

Don’t forget to knead bread and then let rise prior rolling into balls in a lightly greased pan.

Bake: 375° F for 15 to 20 minutes.

Garlic Mashed Red Potatoes

“These creamy garlic mashed potatoes are so good, you can serve them plain—no butter or gravy is needed. This is the only way we prepare mashed potatoes”. —Valerie Mitchell, Olathe, Kansas

Yield: 6 servings

Ingredients:

  • 8 medium red potatoes, quartered
  • 3 garlic cloves, peeled
  • 2 tablespoons butter
  • 1/2 cup fat-free milk, warmed
  • 1/2 teaspoon salt
  • 1/4 cup grated Parmesan cheese

Directions

  1. Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender.
  2. Drain well. Add the butter, milk and salt; mash. Stir in cheese.

Nutritional Facts 

1 cup: 190 calories, 5g fat (3g saturated fat), 14mg cholesterol, 275mg sodium, 36g carbohydrate (0 sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

 

Originally published as Garlic Mashed Red Potatoes in Light & Tasty February/March 2001, p27

Cheesecake Layered Red Velvet Cake

“I love both red velvet cake and cheesecake. So why not combine them into one stunning dessert? It’s best when served chilled, right out of the fridge”. —Melissa Gaines, Knoxville, Tennessee

Yield: 16 Servings

Ingredients:

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 4 teaspoons all-purpose flour
  • 1-1/2 teaspoons vanilla extract
  • 2 large eggs, lightly beaten

 

CAKE:

  • 1-1/2 cups sugar
  • 1-1/2 cups canola oil
  • 1 cup buttermilk
  • 2 large eggs
  • 1 bottle (1 ounce) red food coloring
  • 2 teaspoons cider vinegar
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 2 tablespoons baking cocoa
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt

 

FROSTING:

  • 3 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups butter, softened
  • 1 tablespoon vanilla extract
  • 3 to 3-1/2 cups confectioners’ sugar

 

Directions:

  1. Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment paper; grease paper.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet.
  3. Bake 40-50 minutes or until center is set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled.
  4. For cake, increase oven setting to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
  5. In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture.
  6. Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  7. For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners’ sugar to reach desired consistency. Place one cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting.
  8. Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving.
Originally published as Cheesecake Layered Red Velvet Cake in Taste of Home Christmas Annual Annual 2016, p168

Saucy Scalloped Potatoes Recipe – Slow Cooker Style

Yield: 8 Servings

Saucy Scalloped Potatoes

Photo by Taste of Home©

Ingredients: 

  • 4 cups thinly sliced peeled potatoes (about 2 pounds)
  • 1 can (10-3/4 ounces) condensed cream of celery soup or mushroom soup, undiluted
  • 1 can (12 ounces) evaporated milk
  • 1 large onion, sliced
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups chopped fully cooked ham

 

Directions: 
In a 3-qt. slow cooker, combine the first seven ingredients. Cover and cook on high for 1 hour. Stir in ham. Reduce heat to low; cook 6-8 hours longer or until potatoes are tender.

 

NUTRITIONAL FACTS
1/2 cup: 555 calories, 10g fat (5g saturated fat), 36mg cholesterol, 831mg sodium, 101g carbohydrate (9g sugars, 9g fiber), 17g protein.

 

 
Originally published as Saucy Scalloped Potatoes in Quick Cooking May/June 1998, p45

Slow-Cooked Broccoli Recipe

Yield: 10 Servings

 

Ingredients:

  • 6 cups frozen chopped broccoli, partially thawed
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1-1/2 cups shredded sharp cheddar cheese, divided
  • 1/4 cup chopped onion
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1 cup crushed butter-flavored crackers (about 25)
  • 2 tablespoons butter

 

 

Directions:

  1. In a large bowl, combine the broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper. Pour into a greased 3-qt. slow cooker. Sprinkle crackers on top; dot with butter.
  2. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.

 

NUTRITIONAL FACTS
1/2 cup: 159 calories, 11g fat (6g saturated fat), 25mg cholesterol, 431mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 6g protein.

 

Originally published as Slow-Cooked Broccoli in Taste of Home February/March 1999, p39

Skillet Salisbury Steak

by Lena Abraham for Delish.com

Yield: 4 Servings

Ingredients:

For the Patties:
  • 1 lb. ground beef
  • 1 large egg
  • 1/3 c. bread crumbs
  • 1 tbsp. ketchup
  • 1 tbsp. Worcestershire sauce
  • 1 Garlic clove, minced
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
For the Gravy: 
  • 2 tbsp. unsalted butter
  • 1 onion, chopped
  • 2 sprigs thyme
  • 1/2 c. Mushrooms, thinly sliced
  • 2 tbsp. all-purpose flour
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. tomato paste
  • 1 c. beef stock
  • kosher salt
  • Freshly ground black pepper

Directions:

  1. Make patties: In a large bowl, combine beef, egg, bread crumbs, ketchup, Worcestershire sauce and garlic. Season with salt and pepper and form into 4 oval patties.
  2. In a large skillet over medium heat, heat oil. Sear both sides of the patties until a crust forms, about 5 minutes per side. Remove onto a plate.
  3. Make gravy: Wipe out skillet and add butter. Add onions and thyme and stir until onion becomes translucent. Add mushrooms and cook until browned and tender, about 4 minutes. Sprinkle onions and mushrooms with flour, and stir until they are fully coated. Cook another 2 minutes, then add Worcestershire sauce, tomato paste, and beef stock. Stir to combine and season with salt and pepper.
  4. Bring the gravy to a simmer and return the patties to the skillet. Cover and cook for 10 to 15 more minutes, until the patties are done and the sauce has thickened. Plate the patties and top with more gravy. Serve.