SMASHED POTATOES

Now the picture may not be much....................but the taste is awesome!  Smashed potatoes are super easy, offering a combo of crunchy and creamy at the same time!

Play around with flavors, or keep it simple like I did with just some salt, pepper, and rosemary.  You decide.

INGREDIENTS:

*Small red potatoes (I've also used Yukon Gold)

salt & pepper to taste

olive oil

seasoning options:  rosemary, parmesan, minced garlic

*serving size is 2-3 potatoes per person

DIRECTIONS:

In a large pot full of boiling water, cook potatoes until they are fork tender  Approximately 12-18 minutes.

Pre-heat the oven to 425 degrees.

Line a sheet pan with aluminum foil.   Drizzle some olive oil where each of the potatoes will sit on the pan.  Place a potato on the olive oil and rub to ensure the olive oil is on the bottom of the potato.  Using either a potato smasher, or I like a large glass with a flat bottom, smash each of the potatoes.

Using a brush, generously coat the potatoes with olive oil.   Season with salt, pepper and crushed rosemary.  

Bake for approximately 20-30 minutes,  until brown and crispy.  Garnish with sour cream, and fresh parsley prior to serving.

Enjoy!

CREAM CHEESE SWIRL BROWNIES

Super rich...and super yummy!  A perfect combo of brownie and cheesecake flavors to satisfy everybody.

This recipe has been around awhile, so you may have already added it to your collection.  If you haven't, definitely give it a try!

INGREDIENTS:

FILLING

*8 oz. cream cheese, softened 

¼ cup sugar

1 Tbsp. flour

1 egg, separated, yolk reserved for brownie batter

½ tsp. vanilla

BROWNIES

*1 box Betty Crocker Supreme original brownie mix

water, oil and egg called for on the mix box

reserved egg yolk

½ cup semi sweet chocolate chips

DIRECTIONS:

Heat oven to 350 degrees.  Grease bottom of 9 inch square pan with cooking spray.  Add a layer of parchment paper leaving it long enough to create "handles" to use when removing the brownies from the pan.  Spray the parchment with cooking spray.  Beat cream cheese and sugar using a mixer.  Add flour, egg white and vanilla; mix until well blended.  Set aside.

Make brownie batter as directed on box, adding reserved egg yolk.  Reserve ½ cup batter; set aside.  Spread remaining batter in pan.  Spoon filling evenly onto batter using a tablespoon.  Create large dollops making 3 rows x 3 rows.  Spoon 1 Tbsp. of the reserved batter in center of each dollop.  Draw knife through mixture in four straight lines horizontally, then vertically for swirled designs.  Sprinkle with chocolate chips. 

Bake 28-32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.  Cool 30 minutes on rack.  Refrigerate at least 1 hour until chilled before slicing into squares.  

**NOTES:

Many recipes call for only 3 oz. of cream cheese, but feedback suggested that wasn't enough, so I opted to use an 8 oz. package instead.   Also, I found a Betty Crocker mix that included chocolate chips, so I used it versus adding my own chips

recipe c/o:  Betty Crocker

Enjoy!

BROCCOLI, GRAPE, AND PASTA SALAD

I was recently in need of a second side dish for a family gathering we were hosting.  I knew that I  really wanted something with veggies in it, since the other side was potato salad.

 

This broccoli, grape and pasta salad I found was an awesome choice.  It is super tasty and got really good reviews from the family!  

INGREDIENTS:

1 cup chopped pecans

1 lb. fresh or frozen broccoli (I used frozen)

1 cup mayonnaise

1/3 cup chopped red onion

5 Tbsp. granulated sugar

8 slices cooked bacon

2 cup seedless grapes, cut in half

1/3 cup red wine vinegar

1/2 box (16 oz.) bow tie pasta (farfalle)

1 tsp. salt

DIRECTIONS:

Preheat oven to 350 degrees.  Place a single layer of pecans on an aluminum foil covered baking sheet.  Bake for 5-7 minutes, or until lightly toasted and fragrant, stirring halfway through.  Set aside. 

Cook pasta according to package directions.    If using fresh broccoli, clean and cut florets from stems, separate into small pieces.  Discard tough outer layers. 

Place drained pasta and florets into a large bowl.  

In a small bowl whisk together mayonnaise, onion, sugar, red wine vinegar, and salt.   *Pour sauce over the pasta/florets.  Cover and chill for 3 hours.  Just before serving, Toss in pecans and bacon.  Serve.  

Note:  *One individual shared that they pour half the sauce over the pasta and broccoli initially and chill the remainder, then add it at the same time the pecans and bacon are added.  I actually chose to assemble mine this way.  I liked the way the additional sauce "refreshed" the entire bowl. 

recipe c/o:  www.southernliving.com

Enjoy!