Cream Cheese Mashed Potatoes

Ingredients 
5 Pounds Russet Potatoes 
8 Ounces Cream Cheese 
1 Stick Butter 
1/2 - 1 Cup Milk 
1 Teaspoon Salt 
1 Teaspoon Garlic Powder 
1/2 Teaspoon Pepper 
Chives for serving, Optional 

Instructions 

• Wash and peel potatoes, then cut into 1 inch cubes.  Place the potatoes into a large stockpot and cover with cold water.  Bring the potatoes to a gentle boil and cook for 15-20 minutes until tender.  Drain the potatoes and return to the warm pot, or to a mixing bowl. 
• Add the cream cheese, butter, milk, and seasonings to the potatoes.  Mash slightly to break the large potatoes up.  Beat the potatoes with an electric mixer on medium speed until smooth and fluffy.   
• Serve immediately garnished with chives if desired.  

3. 
   Original recipe and picture from the saltymarshmallow.com 

 

Creamy Homemade Baked Mac and Cheese

Ingredients 

• 1 lb. dried elbow pasta 

• 1/2 cup unsalted butter 

• 1/2 cup all purpose flour 

• 1 1/2 cups whole milk 

• 2 1/2 cups half and half 

• 4 cups grated medium sharp cheddar cheese divided (measured after grating) 

• 2 cups grated Gruyere cheese divided (measured after grating) 

• 1/2 Tbsp. salt 

• 1/2 tsp. black pepper 

• 1/4 tsp. paprika 

Instructions 

• Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13").  Set aside. 
• Bring a large pot of salted water to a boil.  When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.  Drain and drizzle with a little bit of olive oil to keep from sticking. 
• While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping. 
• Melt butter in a large saucepan over MED heat.  Sprinkle in flour and whisk to combine.  Mixture will look like very wet sand.  Cook for approximately 1 minute, whisking often.  Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth.  Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth. 
• Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency.  It should almost be the consistency of a semi thinned out condensed soup. 
• Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.  Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth. 
• In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.  Pour half of the pasta mixture into the prepared baking dish.  Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture. 
• Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.   

Original recipe and picture from thechunkychef.com  

Garlic Butter Rice

4 tablespoons butter, divided
5 cloves garlic, minced
1 1/2 cups uncooked white rice, long gran, Basmati or Jasmine
2 1/2 cups chicken broth, or vegetable stock
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
2 tablespoons fresh chopped parsley, plus extra to garnish
Instructions
Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add garlic and stir until fragrant, about 1 minute.
Stir in rice to coat with the garlic butter.
Add broth, dried parsley, salt and pepper. Stir well and bring to a boil.
Cover with lid and reduce heat to low so the liquid is simmering very gently. Cook until all liquid has been absorbed, about 15 minutes.
Uncover and stir through fresh parsley.
Remove from heat, cover with lid and let stand 5-10 minutes, until soft.
Fluff rice with a fork. Stir through remaining butter and season with a little extra salt, pepper and dried parsley.
Garnish with some fresh chopped parsley.

original recipe and picture from craveitall.com

Pineapple Stuffing

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 teaspoon kosher salt
4 eggs, large
1/4 cup minced green bell pepper
1/4 cup minced red onion
1/2 teaspoon dashes Mural of Flavor (Penzeys)  
20 ounces crushed pineapple in its own juice
5 slices soft bread*

Instructions

• Preheat the oven to 350 degrees F and lightly mist a 1.5-quart baking dish with non-stick spray.
• Place the butter, sugar, and salt in a large bowl and cream together with an electric mixer until very pale and fluffy (about 5 minutes on high speed).
• Whip in the eggs, one at a time, allowing each one to fully incorporate before adding the next. 
• Scrape the bottom and sides of the bowl with a silicone spatula, and fold in the pineapple and it's juice. 
  
• Sweat the minced onions and bell peppers
• Fold in onions, bell peppers, and Mural of Flavor
• Tear or slice the bread into 1-inch pieces and fold it into the pineapple mixture.
• Transfer the mixture to the prepared baking dish and bake for 1 hour, or until bubbly and beginning to turn golden. (bake for an hour uncovered, loosely cover with foil, leaving vents, and cook for another 30-45 minutes to firm up)
• Serve warm. 

Recipe Notes
*Use any kind of soft bread such as white bread, brioche, potato bread, or Hawaiian rolls.

Original Recipe from: bakingamoment.com 

Quick Spanish Rice

2 tablespoons oil
2 tablespoons chopped onion
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa (small can of Rotel)

Directions
Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa (Rotel). Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Recipe from: www.allrecipes.com

Instant Pot Garlic Parmesan Corn on the Cob

Ingredients
4 ears of corn on the cob
1 cup water
!for butter:
1/4 cup unsalted butter
2 Tablespoons grated Parmesan cheese
1 tsp minced garlic
Instructions
1. Place trivet or steaming basket in Instant Pot. Add 1 cup of water. Place corn in the basket.
2. Close lid and set steam valve to sealing.
3. Press MANUAL, set time to 2 minutes.
4. When Instant Pot beeps, do a quick pressure release.
5. Remove corn from Instant Pot onto a serving plate.
6. In a small bowl, mix melted butter with Parmesan and garlic. Brush onto corn.
Recipe Notes
Notes: You can use 1/2 tsp garlic powder in place of fresh minced garlic. You can cut the corn of the cob when cooked, and
use in salads or dips.

Original recipe and picture from crunchycreamysweet.com

Cheesy Broccoli-Rice Bake

1 cup uncooked regular long-grain white rice
2 cups water
1 tablespoon butter or margarine
1 large onion, chopped (1 cup)
1 loaf (16 oz) prepared cheese product, cut into cubes (15oz Cheez Whiz)
1 can (10 3/4 oz) condensed cream of mushroom soup (low sodium)
2/3 cup milk
1/4 teaspoon pepper, if desired
2 cups fresh broccoli florets (1/2 inch) (3 cups)
1 cup fine soft bread crumbs (about 1 1/2 slices bread) (Cheese Garlic Croutons, 6 oz bag - crushed)
1 tablespoon butter or margarine, melted (omitted)

Shredded cheese - enough to cover the casserole to your liking

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice in water as directed on package.

Meanwhile, in 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook, stirring occasionally, until crisp-tender. Reduce heat to medium. Stir in cheese, soup, milk and pepper. Cook, stirring frequently, until cheese is melted.
Stir in broccoli and rice. Spoon into baking dish. In small bowl, mix bread crumbs and 1 tablespoon melted butter, sprinkle over rice mixture. (skip the last step if you're using crutons)
May be prepared in advance up to this point – cover with aluminum foil and refrigerate for up to 2 days.
Remove from refridgerator and allow to warm to room temp. Uncover and sprinkle shredded cheese and crushed crutons on top.

Bake at 350 uncovered 30 to 35 minutes or until light brown on top and bubbly around edges.

Original recipe (in black) and picture from bettycrocker.com