Cheesy Mashed Potato Pots

Ingredients:

• 2 pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Milk (optional)
• 1/2 cup whipping cream
• 1/3 cup shredded American or cheddar cheese
• Freshly ground black pepper (optional)

Directions:

• Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency.

• Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper. Makes 4 servings.

Author: Better Homes and Gardens

Nutritional Facts:

• Calories - 281
• Yields 4 servings
  

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Twice-Baked Potatoes

Ingredients:

• 2 large Yukon Gold potatoes (about 1 pound)
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 3 tablespoons milk
• 2 tablespoons butter or margarine
• 2 tablespoons dairy sour cream
• 1 tablespoon snipped fresh chives
• 1/4 cup finely shredded Gruyere or Swiss cheese (1 ounce)
• Salt
• Ground black pepper
• Snipped fresh chives (optional)

Directions:

• Preheat oven to 400F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Drizzle olive oil over each potato and sprinkle with salt. Wrap each potato in foil. Bake potatoes in the preheated oven about 1 hour or until tender. Remove and discard foil. Let potatoes stand about 15 minutes to cool slightly. Cut the potatoes in half lengthwise. Carefully scoop pulp out of each potato, leaving a 1/4- to 1/2-inch shell; set potato shells aside. Place potato pulp in a large bowl. Mash potato pulp with a potato masher or an electric mixer on low speed until nearly smooth.

• In a 1- to 1-1/2-quart saucepan heat milk and butter over medium heat until butter is melted. Pour milk mixture over mashed potatoes; beat until smooth. Stir in sour cream, the 1 tablespoon snipped chives, and 2 tablespoons of the cheese. Season to taste with salt and pepper. Mound mixture into reserved potato shells. Sprinkle with remaining cheese. Place potatoes in a single layer in a 2-quart square baking dish.

• Bake, uncovered, in a 400F oven about 20 minutes or until golden brown and heated through. If desired, garnish with snipped chives. Makes 4 servings.

  Make-ahead directions: Prepare as directed through Step 2. Place potatoes in a single layer in an airtight container. Cover and chill for up to 24 hours. Before serving, preheat oven to 325F. Place potatoes in a 2-quart square baking dish. Bake, covered, in the preheated oven for 30 minutes. Uncover and bake about 15 minutes more or until potatoes are golden brown and heated through.

  Bacon-Cheddar Twice-Baked Potatoes: Prepare as above, except in Step 2 stir in 1/3 cup cooked, crumbled bacon along with the sour cream; substitute cheddar cheese for the Gruyere cheese.

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Braised Broccoli

Ingredients:

• 3 cups water
• 12 cups broccoli florets and/or broccoli rabe, cut into 1-1/2-inch pieces
• 1 cup whipping cream
• 1 Tbsp. orange juice concentrate, thawed
• 1/3 cup sliced almonds, toasted

Directions:

• In 4-quart Dutch oven bring water and 3.4 teaspoon salt to boiling. Add broccoli. Return to boiling. Cook, covered, 8 to 10 minutes or until tender; drain. Transfer to bowl. For sauce, add cream, juice, and 1.2 teaspoon cracked black pepper to Dutch oven; heat through. Spoon over broccoli; sprinkle almonds. serves 10 to 12.

Author: Better Homes and Gardens

Nutritional Facts:

• Calories - 141
• Servings - Yields 10 to 12
  

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Cheddar Ale Soup

Ingredients:

• 4 thick-cut bacon slices, cut into 3-inch strips
• 2 Tbs. unsalted butter
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 1 cup pale ale
• 1 Tbs. Worcestershire sauce
• 2 cups milk
• 2 cups chicken broth
• 1 1/4 lb. sharp cheddar cheese, shredded
• Kosher salt and freshly ground pepper, to taste
• Toasted croutons for garnish
• Olio novello for drizzling

Directions:

• In a 4 1/2-quart Dutch oven over medium-high heat, cook the bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain.
  
  
• Discard all but 2 Tbs. of the fat in the pot. Reduce the heat to medium and melt the butter. Add the onion, carrots and celery, cover and cook, stirring occasionally, until the vegetables are softened, about 20 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring occasionally, for 3 to 4 minutes. Add the ale and cook, stirring constantly, for 2 to 3 minutes. Add the Worcestershire, milk and broth, increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and simmer for 10 to 12 minutes. Remove the pot from the heat and puree the soup with an immersion blender until smooth.
  
  
• Set the pot over medium-low heat and add the cheese by the handful, stirring constantly; do not allow the soup to boil. Season with salt and pepper. Ladle the soup into warmed bowls. Garnish with croutons and the bacon and drizzle with olio novello. Serve immediately. Serves 6

Author: Williams-Sonoma.com

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Angel's Food Cake

Ingredients:

• 1-1/2 cups egg whites
• 1-3/4 cups Vanilla Bean-Verbena Sugar, (see recipe center), or purchased vanilla sugar
• 1 cup cake flour
• 1/4 cup almond flour
• 1/4 tsp. salt
• 1 tsp. cream of tartar

Directions:

• In a large wide bowl* allow egg whites stand at room temperature 30 minutes. Meanwhile, sift the Vanilla Bean-Verbena Sugar once and set aside. Sift the flour and almond flour together four times, then add the salt and cream of tartar. Sift once more.

• Preheat oven to 200 degrees F. Beat egg whites with an electric mixer on medium-high speed until stiff peaks form (tips stand straight). Slowly and gently add Vanilla Bean-Verbena Sugar, followed immediately by the sifted flour mixture.

• Pour batter into an ungreased 10-inch tube pan with removable bottom, or 10-inch fluted tube pan (be sure pan is very clean with no residual oil).

• Place in oven; close door. Increase oven temperature to 325 degrees F. Do not open oven for at least the first 15 minutes of cooking. Bake 40 to 50 minutes, or until a toothpick inserted near center comes out clean. Remove from oven. Immediately invert cake; cool thoroughly in inverted pan. Remover from pan, using thin knife to loosen cake if necessary. Makes 1 cake or 16 slices.

• *Kitchen Tip: It is important to use a large wide bowl to whisk the egg whites. More surface area allows the sugar and flour to be gradually added without overbeating.

Author: Better Homes and Gardens

Nutritional Facts:

• Calories - 138
  

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Pan-Fried Angel's Food Cake

Ingredients:

• 1 Angel's Food Cake
  
• 8 Tbsp. butter, softened
• Homemade or purchased jam or hone

Directions:

• Cut cake in 16 slices. Lightly spread cut sides of 8 cake slices with 1/2 or the butter. Add cake slices to a large nonstick skillet. Place skillet over medium-high heat. Cook 3 minutes or until golden brown. Turn slices. Cook 2 minutes more or until golden brown. Transfer slices to serving plate. Remove pan from heat and allow to cool while heating jam.

• In small saucepan heat jam until it begins to melt. Transfer to serving bowl.

• Lightly spread remaining cake slices with butter, add to cooled pan, and toast as instructed above. Serve with heated jam. Makes 16 slices.

  Kitchen tip: A high-quality bakery angel food cake can be substituted in a pinch, but the flavor and texture will be different from Michel's cake

Author: Better Homes and Gardens

Nutritional Facts:

• Calories - 244
  

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Baked Pork Shoulder with Cherry Glaze

Ingredients:

• 2 Tbsp. coriander seeds
• 1 4-1/2-to 5-pound boneless pork shoulder roast (also called a "Boston butt")
• 3 to 4 cups freshly pressed apple juice or good-quality apple cider
• 2 sticks cinnamon
• 6 green cardamom pods
• 1 red onion, cut into wedges
• 1 yellow onion, cut into wedges
• 2 cups dried tart red cherries or dried cranberries
• 1/4 cup loosely packed thyme leaves
• 1/2 cup fresh parsley, chopped

Directions:

• Preheat oven to 350 degrees F. In skillet toast coriander seeds over medium-high heat about 1-1/2 minutes or until fragrant, shaking pan often. Transfer to a dish to cool. Place seeds in coffee or spice grinder. Grind until seeds resemble coarse meal.

• Rub pork with salt, freshly ground black pepper, and ground coriander seeds. Place on rack in large roasting pan. Add 3 cups of the apple juice, the cinnamon, and cardamom to pan. Roast 1-1/2 hours or until internal temperature reaches 140 degrees F. Remove from oven. Transfer pork to large platter; keep warm. Pour pan juices through a mesh strainer into large liquid measuring cup. Return pork to pan along with onions. Increase oven to 400 degrees F.

• Meanwhile, for Cherry Glaze, skim fat from strained pan juices (if necessary, add additional apple juice to make 2 1/2 cups). Transfer to large saucepan. Add dried cherries. Place over medium-high heat. Simmer 10 to 15 minutes or until cherries rehydrate and liquid is consistency of syrup.
  

• Brush pork with 1/4 cup of the Cherry Glaze. Return to oven and roast 1 hour more or until pork is tender (165 degrees F) and onions begin to brown (cover loosely with foil if pork becomes too brown). Remove from oven, cover with foil. Let stand 15 minutes. Makes 8 serving plus leftovers.

• To serve, place pork on a warm platter. Arrange roasted onions around pork. Stir half of the fresh thyme and parsley into the Cherry Glaze. Carefully spoon some of the glaze over pork and top with remaining herbs. Serve with Cherry Glaze.

  Kitchen Tip: To check temperature, insert meat thermometer into thickest park of meat, close to bone but not touching bone. For accuracy, check multiple spots.

Author: Better Homes and Gardens

Nutritional Facts:

• Calories - 559
• Servings - Yields 8
  

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Lemon Pepper Shrimp Scampi

Ingredients:

• 1 C uncooked orzo
• 2 Tbsp chopped fresh parsley
• 1/2 tsp salt, divided
• 7 tsp unsalted butter, divided
• 1 1/2 lbs peeled and deveined jumbo shrimp
• 2 tsp bottled minced garlic
• 2 Tbsp fresh lemon juice
• 1/4 tsp black pepper

Directions:

• Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

• While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

• Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done

Author: CookingLight.com

Nutritional Facts:

• Calories - 403
• Servings - Yields 4 servings
• Serving size - 1/2 C orzo mixture and about 7 shrimp
  

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White Hot Spiced Chocolate

Ingredients:

• • 3 cups 1% low-fat milk
  • 1/8 teaspoon grated whole nutmeg
  • 1 (3-inch) cinnamon stick
  • 1/2 cup premium white chocolate chips
  • 1/2 teaspoon vanilla extract
  • 1/2 cup frozen fat-free whipped topping, thawed
  • Grated whole nutmeg (optional)

Directions:

• Combine milk, nutmeg, and cinnamon stick in a medium saucepan over medium heat; bring to a simmer, stirring constantly. Add white chocolate chips, stirring until chips melt. Remove from heat; stir in vanilla. Discard cinnamon stick. Serve with whipped topping. Sprinkle with additional nutmeg, if desired.

Author: CookingLight.com

Nutritional Facts:

• Calories - 117
• Yields 8 servings
• Serving size - 1/2 C hot chocolate and 1 Tbsp whipped topping

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