PW's Delicious, Creamy Mashed Potatoes

5 lbs. russet or yukon gold potatoes

1 1/2 sticks butter

1 8 oz. pkg. softened cream cheese

1/2 - 3/4 cut half & half

1/2 - 1 tsp Lawry's Seasoning Salt

1/2 - 1 tsp. black pepper

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 -35 minutes. When they're cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost-but not totally-fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 1/2 sticks of butter, 1 8 oz. package of cream cheese and about 1/2 cup of half & half. Mash, mash, mash! Next, add about 1/2 tsp. of Lawry's Seasoning Salt and 1/2 tsp. of black pepper.

Stir well and place in a medium baking dish and to top it off with, you guessed it, butter! Throw a few pats of butter over the top of the potatoes and place them in a 350 oven and heat until butter is melted and potatoes are warmed through. (Note: when making this dish a day or two in advance, take it out of the fridge about 2-3 hours before serving time. Bake in a 350 oven for about 20-30 minutes or until warmed through.)

Source: http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/

Pioneer Woman's Pot Roast

Ingredients:
1 chuck roast (3-5) lbs.

2 onions
6-8 carrots
salt
pepper
beef stock
fresh rosemary & thyme

Optional:

red wine

garlic

mushrooms

First & foremost, choose a nicely marbled piece of meat. This will enhance the flavor of the pot roast like nothing else.

First, heat the pot/dutch oven over medium high heat. Then add 2-3 tbsp of olive oil (or do a olive oil/butter split). Generously salt and pepper your chuck roast.

Cut 2 onions in half and cut 6-8 carrots into 2 in. slices. When the oil in the pot is very hot (but not smoking) add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Now throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat into the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. With the butter still on high use either red wine or beef broth (about 1 cup) to de-glaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently de-glazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2-3 cups). Add in the onions and the carrots as well as 3 or 4 sprigs of rosemary and 3 sprigs of thyme.

Put the lid on, then roast in a 275 oven for 3 hours for 3 lb. roast, 4 hours or so for a 4-5 lb. roast.
Source: http://thepioneerwoman.com/cooking/2008/01/2008_the_year_of_the_pot_roast/

Baked Pesto Chicken

Ingredients:
4 boneless, skinless chicken breast halves (about 5 oz. each)
1/2 cup refrigerated pesto with basil
2 plum tomatoes, sliced (optional)
3/4 cup shredded mozzarella cheese

Directions:
Preheat oven to 400 degrees F. Line baking sheet with heavy-duty foil.

Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet.

Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

Beef Stew

2 lbs. stew meat 3 potatoes, largely diced
14 oz. can diced tomatoes 1 T. sugar
14 oz. can tomato sauce 3 T. Tapioca
5-6 cut up carrots 3 beef bouillon cubes
1 onion, chopped salt and pepper and garlic powder to taste
3-4 celery stalks, sliced

Mix all ingredients in a large casserole dish or crockpot. Cover. Bake 6 hours at 250 degrees or on low all day in crockpot.

Italian Dressing Mix

INGREDIENTS (Nutrition)
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
2 tablespoons salt

DIRECTIONS
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

Light Fettuccine Alfredo

1 T. butter
2 cloves garlic, minced
2 T. cream cheese
1 1/3 cup milk
1 T. flour
1 cup grated Parmesan cheese

Melt butter over medium heat. Add garlic and cook 1 min. Stir in flour. Gradually add milk, stirring with whisk until blended. Cook 7 minutes, or until thick and bubbly, stirring constantly. Stir in cream cheese and cool for 2 min. Add Parmesan, stirring until cheese melts. Toss with 4 c. cooked fettuccine. Serve immediately.

Foil Packet Italian Chicken

Ingredients:

3-4 boneless skinless chicken breasts

2 tsp Italian seasoning

1 tsp garlic powder

Salt and pepper to taste

5-6 red potatoes

1/2 cup marinara sauce

1/2 cup Italian cheese blend (or just mozzarella)

Directions:

- Preheat oven to 400 degrees.

- Lay 4 pieces of aluminum foil on a flat surface and spray the middle of each with non-stick cooking stray. Wash and scrub potatoes and slice into very thin slices (I used the slicer blade on my food processor). Arrange the potatoes in an oval shape onto the middle of the foil about the size of your piece of chicken and sprinkle them with salt and black pepper to taste.

- Mix all of the seasonings into small bowl and sprinkle on both sides of the chicken pieces and place a chicken breast on top of each pile of potatoes. Top each chicken breast with 1/8 cup of marinara sauce and 1/8 cup of cheese.

- Raise up the long sides of foil and fold down twice, do the same thing to the sides of the foil creating an air tight seal. Transfer packets to a baking sheet.

- Bake for 30 to 35 minutes or until chicken is 170 degrees. Remove chicken from oven and let set a few minutes before poking a hole in the foil to release the steam before opening.

Source: http://amberskitchen.blogspot.com/2008/01/inspire-me.html

Pioneer Woman's Good Ol' Basic Chocolate Chip Cookies

1/2 cup margarine

1/2 cup butter, softened

1 cup firmly packed brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

2 1/4 PLUS 2 tablespoons all-purpose flour

1 heaping teaspoon instant coffee granules

1 rounded teaspoon baking soda

1 1/2 teaspoons salt

3/4 cup semi-sweet chocolate chips

1 heaping cup milk chocolate chips

Preheat oven to 375 degrees.
In a bowl, stir together butter, margarine, brown sugar, and white sugar until combined. Add eggs and vanilla and stir together.

In a separate bowl, stir together flour, instant coffee, baking soda, and salt. Add to wet ingredients in batches, stirring gently after each addition. Stir in chocolate chips.

Drop balls of dough on a cookie sheet and bake 11 to 13 minutes. Remove from cookie sheet and eat warm.

Die from guilty pleasure.

Source: http://thepioneerwoman.com/cooking/2008/09/good-ol-basic-chocolate-chip-cookies/

Your Favorite Chip Cookie Crisps

1 cup butter

1 cup confectioner's sugar

2 teaspoons vanilla extract

1 1/2 cups flour

1/2 teaspoon baking soda

1/2 cup rolled oats

1 cup any flavor baking chips

Preheat oven to 325 degrees. Combine butter, confectioner's sugar and vanilla. Beat until fluffy. Add flour, baking soda and oats. Mix well. Stir in your favorite flavored chips (Cherry chips are my favorite!).

Drop by rounded teaspoonful onto ungreased cookie sheets and flatten slightly with fingers. Bake for 13 minutes. Remove from cookie sheets and onto wire racks to cool.

Variations:
Mini Cherry Chips are perfect!
Cinnamon chip also great -- I added a cinnamon & sugar to the mix, then topped with a little of the mixture before baking. YUM!
Butterscotch or white chocolate would be great too! Enjoy!

Adapted from: http://allrecipes.com/Recipe/Cherry-Chip-Cookies-I/Detail.aspx

Cheeseburger Soup

INGREDIENTS (Nutrition)
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 cup sour cream

DIRECTIONS
In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

White Chocolate Chip Oatmeal Cookies

1 cup butter
1 cup light brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

1/2 teaspoon cinnamon
1 1/2 cups rolled oats
2 cups white chocolate chips
1 cup chopped pecans (optional)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.

In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda, cinnamon, and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.

Bake for 10 minutes or until lightly browned. Remove from baking sheets to cool on wire racks.

Pop Up Pancakes

1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
dash salt




Preheat oven to 400. Blend all ingredients together (an electric mixer makes batter perfectly smooth!). Greese muffin tins or baking pan. Distribute batter evenly among muffin cups or into pan. Bake for 15 minutes or until puffy and golden on top. Use knife to pry them out and serve!

Topping suggestions:
Any combination of...
syrup, strawberries, bananas, powdered sugar, peanut butter, strawberry jam, applesauce, cream cheese, whipped cream.

Source: http://www.makeandtakes.com/pop-up-pancakes