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Cheesy Mashed Potato Casserole

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Cheesy Mashed Potato Casserole

These creamy, cheesy, mashed potatoes are so GOOD, but if you want to take it to the next level, garnish with crispy bacon and chives!
Course: Side Dish
Cuisine: American
Servings: 10

Equipment

  • Norpro Potato Ricer [affiliate]

Ingredients

  • 6 lg. russet potatoes peeled and chopped
  • 1 (8 oz.) pkg. cream cheese softened
  • 1 c. shredded cheddar cheese
  • 1/2 c. sour cream
  • 1/3 c. diced onion
  • 1 lg. egg
  • 2 tsp. salt
  • 1/2 tsp. pepper

Instructions

  • Place the potatoes in a large pot. Add enough cold water to cover the tops of the potatoes. Add 1 teaspoon salt to the water. Turn the burner on high and bring water to boiling. Reduce heat to medium-low. Cover the pan with a lid. Cook the potatoes in gently boiling water until tender, about 15 minutes. Drain the potatoes in a colander.
  • In a large bowl, mash potatoes (I like to use a ricer). Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; using a hand mixer, beat until fluffy.
  • Transfer potatoes to a greased 2 1/2-quart baking dish. Cover with foil and bake at 350 degrees for 40-45 minutes or until heated through.
  • Turn heat to broil. Remove foil and sprinkle additional cheese over the top of the potatoes if desired, broil for 3-5 minutes until cheese is melted.

Garlic Butter Salmon

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Garlic Butter Salmon

This quick and easy grilled salmon topped with garlic butter and Parmesan cheese is crazy good! Your family and friends will beg you to make it again and again!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1 (2-3 lb.) salmon fillet, skin on, pin bones removed
  • Kosher salt and freshly ground black pepper to taste
  • 1/4 c. melted butter
  • 2 cloves garlic minced
  • 1/4 c. grated Parmesan cheese
  • 2 T. chopped fresh parsley leaves

Instructions

  • Preheat an outdoor grill OR indoor oven to 400 degrees. Line a baking sheet with heavy-duty foil.
  • Place salmon onto the prepared baking sheet, fold up all 4 sides of the foil around the fish and season with salt and pepper.
  • In a small bowl, whisk together melted butter, garlic, Parmesan cheese. Spoon the butter mixture over the salmon.
  • Place foil packet on the grill OR place the entire baking sheet into the oven and bake until cooked through, about 15-20 minutes depending on the thickness of your fish. Do not overcook!
  • Serve immediately garnished with parsley.

Vanilla Yogurt Berry Pops

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Vanilla Yogurt Berry Pops

Cool off on a hot Summer day with these delicious homemade Fro-Yo pops with your choice of fresh berries!
Course: Dessert
Cuisine: American
Servings: 6 large pops

Ingredients

  • 1 (16 oz.) cont. vanilla Greek yogurt
  • 1-2 T. honey or agave syrup
  • 1 1/2 c. berries your choice fresh or frozen

Instructions

  • In a small bowl, stir together the yogurt and 1-2 tablespoons honey or agave syrup, depending on how sweet you like your pops; set aside.
  • In Popsicle molds (Don’t have Popsicle molds? Small paper cups with craft sticks will also do the trick) layer the yogurt and berries, starting and ending with yogurt. Insert the sticks and freeze for at least 6 hours or overnight.
  • To release the pops from the mold, run them under cold water for about 30 seconds and gently wiggle them out of the molds.

Strawberry Banana Cream Cheese Bread

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Strawberry Banana Cream Cheese Bread

This scrumptious quick bread with fresh strawberries, mashed bananas, and cream cheese will have your family and friends begging for more!
Course: Bread
Cuisine: American
Servings: 2 loaves

Ingredients

  • 3 c. all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. unsalted butter softened
  • 1 (8 oz.) pkg. cream cheese softened
  • 1 1/2 c. granulated sugar
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 2 lg. bananas mashed
  • 1 1/2 c. chopped fresh strawberries

Instructions

  • Preheat oven to 350 degrees. Grease and flour two 8 x 5-inch loaf pans; set aside.
  • In a medium bowl, whisk together the flour, baking soda, baking powder and salt; set aside.
  • In a large bowl, using an electric mixer, cream the butter and cream cheese together until smooth and creamy. Gradually add the sugar, beating well to combine. Add the eggs, one at a time, beating well after each addition. Add vanilla extract and mashed bananas.
  • Beating on low speed, gradually add the flour mixture to the butter/cream cheese mixture, beating until just combined. Fold the strawberries into the batter.
  • Divide batter between the prepared pans, spreading evenly with a spatula. Bake for 50-60 minutes (shielding with foil for the last 15 minutes of baking if needed to prevent over-browning) until a toothpick inserted into the center of each loaf comes out clean.
  • Remove pans to a cooling rack, cool bread in pans for 10 minutes. Invert bread directly onto racks to cool completely.

Marshmallow Frosting

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Marshmallow Frosting

Course: Dessert
Cuisine: American
Servings: 1 cake or 24 cupcakes

Ingredients

  • 8 lg. egg whites
  • 2 c. granulated sugar
  • 1/2 tsp. cream of tarter
  • 2 tsp. vanilla extract

Instructions

  • Place egg whites, sugar, and cream of tartar in the heatproof bowl of a stand mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch about 3 to 4 minutes.
  • Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form about 5 to 7 minutes. Add vanilla, beat until combined, use immediately.

Roasted Beet Hummus

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Roasted Beet Hummus

Our hummus gets its beautiful color and earthy flavor from roasted beets. Serve this gorgeous dip with veggies and warm pita bread.
Course: Appetizer
Servings: 3 cups

Ingredients

  • 2 med. beets trimmed and scrubbed
  • 1 (15.5 oz) can chickpeas drained and rinsed
  • 1/4 c. tahini paste
  • 3 cloves garlic minced
  • 3 T. lemon juice
  • 1/2 tsp. ground cumin
  • 1/2 tsp. sea salt
  • 2-3 T. olive oil
  • Warm Pita bread for serving
  • Assorted veggies for serving

Instructions

  • Preheat oven to 425 degrees.
  • Trim the leaves off the beets leaving a bit of the stem; clean and scrub well. Wrap each beet individually in foil and roast on a baking sheet in the oven for 1 hour. Allow to cool completely.
  • Once the beets have cooled, run them under cold water and slip off the skins. Give the beets rough chop.
  • Add all of the ingredients to the bowl of a food processor, except for the oil; puree for 1 to 2 minutes. Scrape the sides and continue processing for an additional 30 seconds. Slowly drizzle in olive oil while the food processor is running, adding more as needed, until smooth.
  • Serve hummus in a bowl with veggies and warm pita bread for dipping, Enjoy!

Carrot Cake Overnight Oats

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Carrot Cake Overnight Oats

Simply toss everything together the night before and wake to a healthy breakfast that tastes like a piece of carrot cake!
Course: Breakfast
Cuisine: American
Servings: 4

Ingredients

OVERNIGHT OATS:

  • 2 c. rolled oats
  • 1 c. grated carrot
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 2 T. chia seeds
  • 1/4 c. plus 2 T. raisins
  • 2 tsp. vanilla extract
  • 1/4 c. plus 2 T. pure maple syrup
  • 2 1/2 c. almond milk unsweetened

TOPPINGS:

  • Greek yogurt
  • toasted pecans
  • coconut
  • pineapple tidbits

Instructions

  • In a large bowl, combine rolled oats, grated carrots, cinnamon, allspice, chia seeds, and raisins. Stir in vanilla, maple syrup and almond milk. Pour into an airtight container and refrigerate overnight.
  • The next day serve cold or warm in easy-to-go jars or bowls topped with a dollop of yogurt, toasted pecans, coconut, and pineapple tidbits if desired.

Cold Asian Noodle Salad

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Cold Asian Noodle Salad

This quick and easy salad with sesame dressing is the perfect dish on a hot summer day. Your whole family will absolutely love it, Enjoy!
Course: Salad
Cuisine: Japanese
Servings: 8

Ingredients

DRESSING:

  • 1/2 c. granulated sugar
  • 3/4 c. low sodium soy sauce
  • 1/4 c. seasoned rice wine vinegar
  • 2 T. sesame seeds
  • 1/4 tsp. ground allspice
  • 1/2 c. vegetable oil
  • 3 T. sesame oil

SALAD:

  • 1 lb. soba noodles thin spaghetti or linguine, broken in 1/2
  • 2 c. frozen peas and carrots
  • 1 (16 oz.) bag coleslaw mix
  • 1 c. edamame
  • 2 green onions thinly sliced
  • 1/2 pkg. wonton wrappers thinly sliced & fried until crisp

Instructions

  • DRESSING: In a glass pint jar with lid, combine sugar, soy sauce, rice wine vinegar, sesame seeds and allspice. Cover and shake vigorously for 1 minute until well blended.
  • Add the vegetable oil and sesame oil, cover and shake for another minute, until the dressing is well combined. Chill for 1 hour.
  • SALAD: Meanwhile, break pasta in half and boil according to package directions; drain over frozen peas and carrots. Rinse pasta and veggies under cold water to cool the pasta quickly and drain.
  • Pour pasta and veggies into an extra-large bowl. Add coleslaw mix, edamame, and green onions. Gently toss to combine. Pour dressing over the salad, gently toss to coat.
  • Serve in bowls topped with crispy wontons if desired.

Breakfast Fried Rice

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Breakfast Fried Rice

An awesome breakfast version of fried rice with bacon, eggs and scallions, it’s absolutely delicious!
Course: Breakfast
Cuisine: Chinese
Servings: 4

Ingredients

FRIED RICE:

  • 1/2 lb. bacon sliced into ½ inch pieces
  • 1 sm. onion diced
  • 2 cloves garlic minced
  • 3 c. cooked white rice
  • 3 scallions chopped
  • 2 T. low sodium soy sauce
  • pepper to taste

SCRAMBLED EGGS:

  • 1 T. unsalted butter
  • 4 lg. eggs lightly beaten
  • 1 T. milk

Instructions

  • FRIED RICE: Cook the bacon in a large skillet over medium heat until crisp and golden brown. Remove bacon to a plate lined with paper towels to drain, reserve drippings.
  • To the same skillet, add diced onion and minced garlic; sauté in the drippings until translucent, about 1 minute.
  • Stir in cooked white rice, bacon, chopped scallions and soy sauce, season with black pepper to taste; set aside.
  • EGGS: In a separate skillet over medium heat melt butter. Whisk together the eggs and milk. Pour into the pan and cook, stirring occasionally until set and no longer runny. Gently stir eggs into the rice mixture. Alternately, you could fry your eggs and place over the fried rice bowl.
  • Serve fried rice in bowls garnished with scallions if desired.

Strawberry Banana Yogurt Parfaits

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Strawberry Banana Yogurt Parfaits

These healthy grab-and-go parfaits are great for breakfast, an afternoon snack or dessert!
Course: Breakfast, Dessert
Cuisine: American
Servings: 6

Ingredients

  • 4 c. strawberries washed, hulled and diced
  • 2 bananas peeled, sliced and diced
  • 2 tsp. honey divided
  • 1/2 tsp. lemon juice
  • 1 (32 oz.) cont. vanilla or plain Greek yogurt
  • 1 c. granola clusters with almonds

Instructions

  • In a small bowl, gently toss diced strawberries with 1 teaspoon honey; set aside.
  • In a separate bowl, gently toss diced bananas with a ½ teaspoon lemon juice and 1 teaspoon honey; set aside.
  • Spoon 2/3 cup of yogurt into the bottom of six 1/2-pint jars or glasses. Top with strawberries, bananas, and granola (as seen in photo).
  • Alternately, spoon 1/3 cup of yogurt into the bottom of six 1/2-pint jars or glasses. Top each jar with half of the strawberries, half of the bananas and half the granola; repeat layering, starting with yogurt and ending with granola.
  • Serve immediately OR chill for 20 to 30 minutes before serving. Any longer, the granola will become soggy, Enjoy!

Mexican Coleslaw

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Mexican Coleslaw

The perfect addition to any Mexican dish, BBQ, potluck, or picnic!
Course: Salad
Cuisine: Mexican
Servings: 6

Ingredients

  • 1 (14 oz.) bag coleslaw mix chopped
  • 1 lg. red bell pepper diced
  • 1 (15 oz.) can black beans drained and rinsed
  • 2 ears corn on the cob charred
  • 1/2 c. chopped cilantro
  • 1 jalapeño seeds removed and finely diced
  • 3/4 c. mayonnaise
  • 1/4 c. sour cream
  • 1 T. taco seasoning
  • 2 T. lime juice

Instructions

  • In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.
  • In a separate small bowl, whisk together mayo, sour cream, taco seasoning, and lime juice.
  • Add dressing to the coleslaw mixture; gently stir to combine.
  • Refrigerate until ready to serve.

Honeydew Sorbet

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Honeydew Sorbet

Course: Dessert
Cuisine: Italian
Servings: 4

Ingredients

  • 4 1/4 c. fresh honeydew melon (about 1 honeydew), cubed
  • 1 T. fresh lemon juice
  • 1/4 c. honey
  • 1/4 c. cold water

Instructions

  • Line a rimmed baking sheet with parchment paper. Place the cubed honeydew melon onto the baking sheet, leaving space in between the cubes to allow for even freezing. Freeze the honeydew overnight, or until completely frozen (about 4-6 hours).
  • Place the frozen honeydew into the bowl of a food processor, along with the lemon juice, honey, and water; pulse until the honeydew becomes crumbly.
  • You may need to add more water until the mixture is smooth, but not slushy. You're looking for a soft sorbet texture at this point. Taste the sorbet, add additional honey if needed.
  • Serve immediately, or store in the freezer in an airtight container for up to 2 weeks

Brownie Batter Pancakes

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Brownie Batter Pancakes

Who wants dessert for breakfast? I do, I do!
Course: Breakfast
Cuisine: American
Servings: 12 pancakes

Ingredients

  • PANCAKES:
  • 1 1/2 c. Bisquick Heart Smart baking mix
  • 1 c. brownie mix
  • 1 c. milk
  • 2 lg. eggs
  • 1/2 tsp. vanilla extract
  • MIX-INS: optional
  • 1 c. mini chocolate chips (semi-sweet, white chocolate or mint)
  • 1 c. chopped pecans or walnuts
  • 1 c. shredded coconut
  • CHOCOLATE GANACHE :
  • 1/2 c. chocolate chips
  • 3 T. milk
  • TOPPINGS :
  • Chocolate Ganache or chocolate syrup
  • Whipped cream
  • Rainbow sprinkles

Instructions

  • Preheat griddle to 350 degrees OR a skillet over medium-high heat; spray with cooking spray or grease with butter. (The griddle or skillet is ready when a few drops of water sprinkled on it dance and disappear.)
  • PANCAKES: In medium bowl, using a wood spoon, stir together pancakes ingredients and your choice of mix-ins until it just comes together; do not over mix!
  • Pour by 1/4 cupfuls onto hot griddle. Cook until bubbles appear on the surface. Flip with a spatula, and cook until golden browned on the other side.
  • Stack pancakes on individual serving plates. Top each serving with Chocolate Ganache or chocolate syrup, whipped cream and sprinkles.
  • CHOCOLATE GANACHE: Place chocolate chips in a small microwave-safe bowl. Melt the chocolate chips in the microwave for 30 seconds; Stir with a spoon. Repeat every 15 seconds until the chocolate has melted and no longer has lumps. Stir in milk until a smooth and creamy sauce has formed. Serve over pancakes.

Grilled Salmon Topped with Mango Salsa

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Grilled Salmon Topped with Mango Salsa

Copper River Salmon seasoned with Dan’s Sweet & Spicy Rub topped with our fresh Mango Salsa!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

MANGO SALSA:

  • 1 mango peeled & diced
  • 1 avocado peeled & diced
  • 2 ears corn charred & cut from cob
  • 1/2 red onion chopped
  • jalapeño seeds & membrane removed, finely chopped
  • Juice of 1 lime
  • 1/4 c. flat leaf parsley chopped
  • Salt and pepper to taste
  • Drizzle olive oil

SALMON:

Instructions

  • MANGO SALSA: In a large bowl, stir together mango, avocado, corn, red onion, jalapeño, lime juice, parsley, salt and pepper, and a drizzle of olive oil, until well combined. Refrigerate until ready to serve.
  • GRILLED SALMON: Preheat an outdoor grill on medium-high heat.
  • Rinse salmon under cold water and pat dry. Cut a piece of heavy-duty foil long and wide enough to fit the salmon; position the foil on a large baking sheet. Place salmon flesh side up, on top of the foil. Fold edges around salmon.
  • Remove all pin bones with pliers or tweezers. Season with Dan's Sweet & Spicy rub OR your favorite dry rub.
  • Grill salmon for 15-20 minutes (depending on the thickness of your fillet) with the lid closed or until the salmon flakes easily. Carefully remove the fish to a baking sheet, top with mango salsa, and enjoy!

Notes

Alternate Cooking Methods: Cook salmon skin side down (no need to turn) on an outdoor grill sprayed with non-stick spray if you do not want to use aluminum foil. (Although, foil makes clean-up a breeze.) OR Bake in a 425 degrees oven for 15-20 minutes or until fish flakes easily and is still moist. (Do not over-cook)
Recipe Link: Dan's Sweet & Spicy Rub

Melon Mint and Prosciutto Kebabs

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Melon Mint and Prosciutto Kebabs

Sweet melon compliments the salty prosciutto and mint for a deliciously light and satisfying appetizer.
Course: Appetizer
Cuisine: American

Ingredients

  • 1 cantaloupe honeydew or watermelon
  • 1/4 c. lime juice
  • 9 oz. thinly sliced prosciutto
  • 3-6 sprigs fresh mint
  • BALSAMIC GLAZE : for drizzling, optional
  • 1 c. Aged balsamic vinegar

Instructions

  • Remove fruit with a melon baller.
  • Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat.
  • Skewer melon balls alternately with prosciutto and mint. Arrange on a serving tray. Refrigerate until ready to serve.
  • BALSAMIC GLAZE: Add one cup of balsamic vinegar to a small saucepan. Bring to a boil, then reduce the temperature and simmer for about 10-15 minutes. You can reduce it by 1/3 or 1/2, depending on how thick you like it. Note: Sauce will continue to thicken as it cools.
  • Just before serving, drizzle kebabs with balsamic glaze.

Graham Cracker Cookies

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Graham Cracker Cookies

Irresistible graham cracker cookies loaded with chocolate chips, coconut and toasted pecans!
Course: Dessert
Cuisine: American
Servings: 4 dozen

Ingredients

  • 1 1/2 c. graham crackers finely crushed
  • 1/2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 (14 oz.) can sweetened condensed milk
  • 1/2 c. butter or margarine softened
  • 1 tsp. vanilla extract
  • 2 c. semisweet chocolate chips
  • 1 c. flaked coconut
  • 1 c. chopped pecans or walnuts

Instructions

  • Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper; set aside.
  • Place graham cracker squares into a 1 gallon resealable plastic bag. Using a rolling pin, crush the crackers into finely crushed crumbs to make 11/2 cups.
  • In a medium bowl, mix together graham cracker crumbs, flour, and baking powder; set aside.
  • In a separate bowl, beat sweetened condensed milk, butter, and vanilla until smooth. Add crumb mixture, stir until combined. Stir in chocolate chips, coconut, and nuts.
  • Drop by teaspoonfuls onto prepared baking sheets. Bake 12-15 min. or until lightly browned.
  • Cool for 5 minutes before removing to a wire rack to cool completely.

Notes

An awesome back of the box recipe from: Kroger Graham Crackers

Graduation Cap Cupcakes

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Graduation Cap Cupcakes

Create these adorable cupcakes topped with an edible chocolate graduation cap using your own school colors!
Course: Dessert
Cuisine: American
Servings: 24 cupcakes

Ingredients

  • 1 (16.25 oz.) box cake mix prepared (I used red velvet)
  • 24 cupcake liners (your school colors)
  • 2 (16 oz) tubs vanilla frosting not whipped
  • 1 c. chocolate chips or candy melts for “glue”
  • 24 Ghirardelli squares (I used dark chocolate raspberry)
  • 24 mini Reese’s Peanut Butter Cups
  • 24 red M&M's candies
  • 1 bag Cherry Twizzlers pull ‘n’ peel candy

Instructions

  • Preheat the oven to 350 degrees. Line 24 standard muffin cups with paper liners.
  • Prepare cake mix and bake as directed on the box for cupcakes; cool completely.
  • Using a piping bag fitted with a 2A round tip, pipe frosting onto cooled cupcakes.
  • Pull Twizzlers apart, into individual ropes. Cut each rope into 2-inch long pieces. You will need 48 pieces, two for each cap; set aside.
  • In a small microwave-safe bowl, melt the chocolate chips on high for 1 minute, stir until melted. Pour into a small resealable plastic bag. Cut a tiny corner from the bag, this will be your “glue.”
  • Unwrap the chocolate squares and peanut butter cups. Place all the peanut butter cups upside-down on two trays. Squeeze some “glue” (melted chocolate) on top of each peanut butter cup and place a chocolate square on top to create the “cap.”
  • Use a dab of “glue” (melted chocolate) to attach the M&M candies and Twizzlers “tassels” to the top of each “cap.” Refrigerate for 5-10 minutes, until the “glue” (melted chocolate) has set.
  • Top each frosted cupcake with a graduation cap.
  • Cook’s Note: If traveling, do not place chocolate caps on top of cupcakes until you arrive, they may slide off during transportation. Instead assemble at your destination.

Strawberry Sorbet

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Strawberry Sorbet

We blend fresh strawberries, lemon juice, and simple syrup into a smooth, velvety, frozen dessert!
Course: Dessert
Cuisine: Italian
Servings: 6

Ingredients

  • 6 c. fresh strawberries frozen OR 2 (12 oz.) bags frozen strawberries
  • 1/2 c. granulated sugar
  • 1/2 c. cold water
  • T. fresh lemon juice

Instructions

  • Clean and remove stems from strawberries. Freeze fruit in an even layer on a large baking sheet.
  • In a small saucepan, simmer sugar and water, until the sugar dissolves; allow simple syrup to cool.
  • Pulse frozen strawberries and lemon juice in a food processor until coarsely chopped. With machine running, pour in the cooled simple syrup; Process until the mixture is smooth.
  • Transfer to an airtight container, and freeze until firm OR pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions. The sorbet will be somewhat soft after churning, but will firm up after freezing.
  • Scoop sorbet into glasses and enjoy!