Creamy Ranch Mashed Potatoes

From More Make it Fast, Cook it Slow by Stephanie O'Dea p.56
Makes4-6 servings

Place 2 pounds red potatoes cubed into a 4- qt slow cooker. Add 8 oz cream cheese, 1/2 cup milk, and 1 (1-oz) Ranch salad dressing mix packet. Cover and cook on low for about 5 hours, or until the potatoes mash easily. You can whip them in the slow cooker with a hand mixer or mash with a hand masher.

I stirred this as it cooked a few times to mix in the cream cheese and ranch seasoning. I also used the ranch dip mix from the cookbook and it was WAY too peppery. Either she likes pepper a lot or I put in too much, but it was... overbearing. I will definitely have to try them again with less pepper or a store-bought packet. I also only made half the recipe in a 2-qt slow cooker, which served as an excellent amount for two (well, we had too much leftovers because of the pepper anyway).

Husband: what do you think?

Me: I'll let you know when my lips stop burning.

Funeral Potatoes

From The Essential Mormon Cookbook Julie Badger Jensen p. 72
Makes 1 9"x13" pan (12 servings)

12 large potatoes or 1 (32-ounce) bag frozen shredded hash browns
2 (10 3/4-ounce) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 TBSP butter, melted

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate unto a greased 9x13-inch baking dish (or put hash browns into the baking dish). Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed cornflakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes.

*I use frozen hash browns because it is so much easier. These are tasty, and they are the first potatoes I ever liked. Can you believe I never used to eat potatoes???

Arroz Blanco

From Mexican Fiesta p. 314
Makes 6 servings

1 TBS margarine
1/2 cup chopped onion
2 cloves garlic, minced
1 cup uncooked rice (I use long grain white)
2 cups chicken broth

Melt margarine in 2- to 3-quart saucepan over medium heat. Add onion and garlic; cook until onion is tender. Add rice and broth. Bring to a boil; stir. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Fluff with fork.

Microwave instructions: Combine margarine, onion, and garlic in deep 2- to 3-quart microproof baking dish. Cover and cook on HIGH 2 minutes. Stir in rice and broth; cover and cook on HIGH 5 minutes. Reduce setting to MEDIUM (50% power) and cook 15 minutes or until rice is tender and liquid is absorbed. Let stand 5 minutes. Fluff with fork.

*This is one of our favorite rice dishes. It has such a nice flavor.

Sour Cream & Chive Biscuits

From Taste of Home Simple & Delicious July/August 2008 p. 51 (Priscilla Gilbert)
Makes 16 biscuits

3 cups baking mix
3 tablespoons snipped chives
2/3 cup water
2/3 cup sour cream

1. In a large bowl, combine biscuit mix and chives. Stir in water and sour cream just until moistened.
2. Drop by heaping tablespoonfuls onto a baking sheet coated with cooking spray. Bake at 450 degrees for 8-10 minutes or until lightly browned. Serve warm.

Of course I only made half this recipe and had a few left over as well. These have a really great texture.

Breadsticks

From A Flood of Recipes From the 12th Ward p 53 (Merl Duersch, Jennifer Morrison)
Makes 2 cookie sheets full

1 1/2 cup warm water
2 T sugar
1 T yeast
3 cups flour
1/2 teas. salt
1 cube butter (I just melt some and put in on top or just brush on from soft tub)
parmesan cheese
garlic salt
Salad Supreme

Dissolve yeast and sugar in water. Add flour and salt. Knead 1-3 minutes. Let rest. Roll out dough on floured surface (Melt butter to roll breadsticks in-I don't do this) Roll into long strips, or whatever shape you prefer. Sprinkle with garlic salt, parmesan cheese, and/or Salad Supreme. Let raise 15-20 minutes or until double. Bake at 375 degrees for 15-20 minutes.

*The less you let them raise, the crispier they are, so whatever suits your fancy.

Garlic Bread

From ME
Serves as many as you'd like

Bread
Butter (soft margarine)
garlic salt
cheese (mozza, italian mix, parmesan... you mix it up!)

Butter bread, sprinkle garlic salt, then top with cheese of your choice. Broil in the oven for a few minutes.

Husband's version
Toast bread, then butter, sprinkle garlic salt, and cheese. Broil to melt cheese. This way both sides are toasted.

*We usually have this with pasta dishes or pizza. It's so quick & easy.

Pound Cake Muffins

From ________ (an email from my sister)
Makes..... I don't remember

2 cups flour
3 teas. poppyseeds
1/2 teas. salt
1/4 teas. baking soda
1 cup sugar
1/2 cup butter
2 eggs
1 cup yogurt (plain unless you want a little flavor)
1 teas. vanilla or almond flavoring

1. Stir first four ingredients together.
2. Cream the sugar and butter together.
3. Add eggs, yogurt, and vanilla or almond flavoring to creamed mixture.
4. Add the flour mixture to the rest.

Pour into muffin pan. Bake at 400 degrees from 15-20 minutes.

Shirley's Hot Rolls

From Grandma Beverly
Makes 24 rolls

1 cup hot water
1/2 cup shortening or lard
1/2 cup sugar
1 TBS yeast
2 eggs
1 cup cold water
6 cups flour
1 teas. salt

Mix first 3 ingredients. Add yeast when water is lukewarm. Add the rest and mix. (Love my Kitchen Aid mixer!)
Cover and let raise (Or set your oven to proofing).
Make into rolls (I put them into three square pans).
Cover and let raise again (or use that lovely proofing).

Bake at 375 degrees for approx. 20 minutes.

*For half the recipe, I fill two pans (the rolls aren't as big, but just as tasty!) These are my signature rolls now. We love them! Also, they are really good right after you make them, but they are even BETTER the next day for some reason.

Orzo with Parmesan and Basil

From Taste of Home Simple & Delicious July/August 2008 p. 22 (Anna Chaney/Antigo, Wisconsin)
Makes 4 servings

1 cup uncooked orzo pasta
2 TBS butter
1 can (14-1/2 oz) chicken broth
1/2 cup grated Parmesan cheese
2 teas. dried basil
1/8 teas. pepper

1. In a large skillet, saute orzo in butter for 3-5 minutes or until lightly browned.
2. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until liquid is absorbed and orzo is tender. Stir in the Parmesan cheese, basil, and pepper.