Chive and Onion Mashed Potatoes

This recipe comes from Real Mom Kitchen.  They are scrumptious and easy.

INGREDIENTS:

2 1/2 pounds baking potatoes, peeled and quartered (this is about 7 russet potatoes)
1 (8 oz.) tub Chive and Onion cream cheese spread

   or make your own Chive & Onion Cream Cheese Spread
1 Tbsp butter
milk
salt to taste

DIRECTIONS:

Place the potatoes in a large saucepan with enough water to cover. Bring to a boil and boil for 20 minutes or until tender.

Drain potatoes and mash. Mix in the cream cheese, butter, and enough milk to reach desired consistency. Makes 8 1/2 cup servings.

Recipe Adapted form Taste of Home Cooking School Spring 2011 issue

Orange Creamsicle Jell-O

This Jell-O is so simple but gets so many compliments when it is served of how wonderful it is.  It is so funny to me because it is the easiest Jell-O recipe I make.

 

INGREDIENTS:

2 cups boiling water
1 large box Orange Jell-O (6 oz.) or other flavor

1/2 cup cold water
2 cups Cool Whip, thawed (that is about 75%-80% of the carton)

            OR 1 1/2 cups Whipping Cream, 1 tsp vanilla, 1/3 cup powdered sugar

DIRECTIONS:

Place orange Jell-O in a large bowl. Pour in 2 cups boiling water. Stir until completely dissolved.   Add 1/2 cup cold water. 

Stir in 2 cups (about 75-80% of the basic Cool Whip carton) of Cool Whip. It will melt. The mixture will be opaque. It will separate into a two layer Jell-O as it chills.  Pour into 8” square pan.  Chill until firm (preferably overnight).   Cut into squares. I cut 6x6 for 36 squares.

This recipe comes from  The Food Librarian

Parmesan Mashed Potatoes

From Real Mom Kitchen

These were delicious.  I didn't roast the garlic, I just pressed some through my garlic press.  The potatoes tasted great!

Serves 6

4 lbs peeled, cubed potatoes
5 Tbsp butter
1 cup fresh grated Parmesan cheese
4 cloves roasted garlic (directions in notes)
1 to1½ cups milk (any milk will do, I used skim)
1 Tbsp salt, or to taste
fresh cracked black pepper to taste

DIRECTIONS:

Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender.

Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed.

For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve. Serves 6.

Notes:
Roasted Garlic – Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.