Roasted Garlic Mashed Potatoes

I am from Idaho. My husband is from Ireland. We love us some potatoes.

These are some of our favorites.

4-6 large russet potatoes, peeled and cut into chunks

1/2 cup milk

2 Tbls butter

salt and pepper to taste

2 bulbs roasted garlic (see below)

Boil potatoes in salted water about 25 minutes or until tender. Drain. Place milk and butter in bowl and microwave until melted. Pour onto potatoes, add garlic cloves, and season with salt and pepper. Mash.

Roasted Garlic

2 heads garlic

1/2 tsp olive oil

dash of sea salt

Preheat oven to 350. Slice head off garlic so every clove is exposed. Place on small square of tin foil and drizzle with oil and salt. Fold foil up to completely seal and bake 30-40 minutes. Let cool. Squeeze to remove cloves.

(I also use this on pizza, garlic bread, pasta: Really everything is better with a little roasted garlic. Except maybe our breath.)

Lexie's Pasta

This recipe is super simple, but sooo good! Always a crowd pleaser.

Lexie's Pasta

1 box penne pasta

1 pound Italian sausage

2 cups fresh spinach

1 can Italian style diced tomatoes

2 cups grated Mozzarella cheese

Super easy - Brown sausage, Boil and drain pasta.

Toss the sausage, spinach and tomatoes into the pasta

while it is still hot (so the spinach wilts), and then mix in cheese.

Chocolate Cake and Frosting

I got these easy (but so delicious) recipes from a friend.

This chocolate-loving birthday boy and his family LOVED it!

CHOCOLATE CAKE

1 box regular chocolate cake mix

1 cup melted vanilla ice cream

1 Tbls cocoa powder

1 large box vanilla or chocolate pudding mix

Mix cake mix as box directs, then add other ingredients. Bake according to box - do not overbake! While still warm, cover with tinfoil and freeze. Take out 1-2 hours before serving and frost.

CHOCOLATE FROSTING

1 cup semisweet chocolate chips

4 Tbls butter

1/2 cup sour cream

1 tsp vanilla

1/4 tsp salt

2 3/4 cup powdered sugar

Melt chocolate and butter in microwave and mix. Cool, then blend in sour cream, vanilla, and salt. Gradually add powdered sugar to spreading consistency and beat well.

Chicken Alfredo

Not only is this recipe fast and easy but it also passed the 'family ' test which is not always easy to do. In fact the following night Mont and I were going to order out from The Pizza Factory (our favorite restaurant in town) and as we were deciding what to order he said, "Why don't we just have the pasta you made, it is better than any thing at the pizza factory!" VICTORY!! While we didn't go out I still felt warm and fuzzy that my dish was so well liked. Leftovers are nearly gone because everyone loved it. Finally, something to make the fam happy.

ENJOY!

1 pkg. Italian seasoning

1 cube butter

4 Chicken breasts (I add them frozen)

cook in slow cooker 5-6 hrs.

Remove chicken and shred or dice

On stove add remaining butter

2 pkg. cream cheese

2 can Cream of Chicken soup

1 can water

Add chicken

Serve over pasta

My Favorite Pesto

3 cups fresh basil leaves

4 Tbls pine nuts

2 large garlic cloves

2 Tbls grated fresh parmesan cheese

2 tsp balsamic vinegar

3 Tbls extra-virgin olive oil

In a blender or food processor, mix until blended. Serve on pasta.

Balsamic Chicken and Peppers

4 boneless skinless chicken breasts
1/4 tsp. pepper
1/8 tsp. salt
2 Tbsp. olive oil, divided
1 each medium sweet yellow, red and orange peppers, julienned.
1 small onion, sliced
2 Tbsp. balsamic vinegar (Sometimes 1 is plenty depending on how much you like vinegar.)

Sprinkle chicken with pepper and salt. In a large skillet, cook chicken in 1 Tbsp. oil for 4-6 min. on each side, or until no longer pink; drain. Remove chicken and keep warm.

In the same skillet, saute peppers and onion in remaining oil for 3-4 min. or until tender. Return chicken to the pan. Add vinegar; heat through.

Slow Cooker Enchiladas

1 pound ground beef
1 c. onion (chopped)
1/2 c. green pepper (chopped)
Cook together in a large skillet until meat is browned and vegetables are tender.  Drain off fat.

2 c. cooked pinto or kidney beans
2 c. cooked black beans
2 c. tomatoes (chopped)
1/3 c. water
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. pepper
*optional*
1 c. corn
ground red pepper to taste
Add and bring to a boil.  Reduce heat; cover and simmer for 10 minutes.

1 c. sharp cheddar cheese (shredded)
1 c. Monterey Jack cheese (shredded)
Combine separately

7 flour tortillas

Layer tortilla, 1 cup bean mixture, 1/3 c. cheese, repeat.

The recipe calls for a slow cooking 5-7 hours, it came out really dry when I cooked this the first time. I opted for the oven the next time 30 minutes at 350 and it turned out awesome.