Garlic Basil Mashed Potatoes*

Red skinned potatoes

Basil

Garlic cloves

Salt & Pepper

Butter

Cream

Wash and rinse potatoes (don’t peel). Cut potatoes into pieces and boil in water.

Once the potatoes are soft and cooked throughly, drain the water from the potatoes.

To the potatoes add basil, garlic, and S&P to taste. Add a a few tablespoons of butter, and add cream to get the desired consistency. Mash with a potato masher and leave a few larger potato chunks.

Yum!

My husband is currently on a basil kick. These mashed potatoes were a perfect way to satisfy his craving.

I think these taste like the kind of mashed potatoes that you'd eat at a fancy restaurant. Sooo good!

Homemade Butter Cream Frosting*

Homemade Butter Cream Frosting

3/4 cup shortening - Crisco only

• 1 stick butter softened
• 1/4 cup milk
• 1 lb powdered sugar
• 1 tsp vanilla
• 1 tsp lemon or almond extract
• food coloring if desired

Mix all together in mixer and beat till fluffy. I beat for about 5+ minutes on high in my Kitchen Aid makes it really fluffy. Stores well in seal tight container in refrigerator.

Mock Loft House Sugar Cookies*

Original Recipe From Made With Love And Glue

• 1 cup shortening
• 2 cups sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla
• 4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 4 1/2-5 cups flour

Cream together shortening & sugar. Add eggs 1 at a time, continue to beat. Add sour cream & vanilla, then sift together dry ingredients. Add both mixtures together and roll out to about 1/4" thick cut into shapes and bake at 350 for 10 minutes Should be soft and light colored. Cool and frost after baking.

We love sugar cookies. I think every holiday possible involves making sugar cookies around our house. These stay soft for quite some time. Yum!

These cookies are GREAT with THIS frosting recipe

Brownie Trifle*

Original recipe from HERE

Ingredients

• 1 package brownie mix
• 1 lrg. package instant chocolate pudding mix
• 1 lrg. frozen whipped topping, thawed
• 1 (1.5 ounce) bar chocolate candy

Directions

1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl combine pudding mix with 2 1/2 c. milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Eclair Cake (2)*

original recipe from Paula Deen

Ingredients

• 1 (1-pound) box graham crackers
• 2 (3 1/4-ounce) boxes instant French vanilla pudding
• 3 1/2 cups milk
• 1 (8-ounce) container frozen whipped topping, thawed

Frosting

• 1 1/2 cups confectioners' sugar
• 1/2 cup cocoa
• 3 tablespoons butter, softened
• 1/3 cup milk
• 2 teaspoons light corn syrup
• 2 teaspoons pure vanilla extract

Directions

Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.

Yummy Lemon Bars*

Original Recipe From Cousin Jadi @ Jadi's Favorite Recipes

Crust:Crust:Original

Crust:

1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour

Filling:

4 eggs
1 1/2 cups white sugar
4 Tbsp. all-purpose flour
1/2 cup and 2 Tbsp. lemon juice (or 2 lemons, juiced)

Directions:

1. Preheat oven to 350 degrees
   
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together 1 1/2 cups sugar and 4 Tbsp. flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. When cool sprinkle with powdered sugar and cut into squares.

For some strange reason I hated lemon bars as a child. Now I just can't get enough!

Thanks for the recipe Jadi!

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Sweet & Sour Meatballs(2)*

Original recipe from HERE

Ingredients

2 pounds lean ground beef

2 eggs

1 cup dry bread crumbs

1/2 cup finely chopped onion

1/2 teaspoon ground ginger

1 teaspoon seasoning salt

1/2 teaspoon ground black pepper

2 teaspoons Worcestershire sauce

2 teaspoons granulated sugar

1 (20 ounce) can pineapple chunks, drained with juice reserved

1/3 cup water

3 tablespoons distilled white vinegar

1 tablespoon soy sauce

1/2 cup packed brown sugar

3 tablespoons cornstarch

1/2 teaspoon ground ginger

1/2 teaspoon seasoning salt

1 large carrot, diced

1 large green bell pepper, cut into 1/2 inch pieces

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
2. In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
3. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.
4. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
5. Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.

Love this recipe and want to add it to your collection?
How does it work?
1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6 @ 150 dpi)
4.Print