Monday, October 13, 2008

A few recipes.

I meant to post the fondue recipe a while back, and forgot...so better late than never, right? I've also included 2 great Thanksgiving recipes. I make the pumpkin dessert every single year...this was the first year for the potatoes, but the way they went over, I'll be making them every year too!

CHEESY MUSHROOM FONDUE


condensed cream of mushroom soup, 2 ten ounce cans
grated sharp cheddar cheese, 2 cups
Non-fat sour cream, 1/2 cup
Chopped chives, 2 tbsp

Dippers: bread cubes (we use a baguette), wiener cubes, cooked potato cubes, steamed broccoli (cooked tender crisp)

Put all four ingredients into a double boiler or heavy saucepan. Stir often as cheese mixture heats and smooths out. When hot, pout into a fondue pot over low heat. Makes 1L.

***you can use low-fat cheese and low-fat soup, and we just actually mix everything right into our electric fondue pot.

GREAT PUMPKIN DESSERT

1 15 oz can solid-pack pumpkin (works out to 1 7/8 cups)
1 12 oz can evaporated milk (works out to 1 1/2 cups)
3 eggs
1 cup sugar
4 tsp pumpkin pie spice
1 package yellow cake mix
3/4 cup butter or margarine, melted

In a mixing bowl, combine the first five ingredients. Transfer to a greased 9x13 pan. Sprinkle with dry cake mix and drizzle with butter. Bake at 350F for one hour, or until a knife inserted near the center comes out clean. Serve with ice cream or whipped cream.
***if you don't have pumpkin pie spice, substitute 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, and 1/2 tsp cloves. White cake mix works in place of the yellow cake mix, as well.


CREAMY MASHED POTATOES

6lbs Yukon gold potatoes
one brick lite cream cheese
1 cup fat-free sour cream
1/2 cup milk
2 tsp salt
1/2 tsp black pepper

Peel and cut the potatoes into large cubes and boil in salted water until tender.

Meanwhile, beat the cream cheese and stir in the sour cream, milk and spices.

Drain and mash the potatoes in the pot, then stir in the cream cheese mixture. Spoon into a casserole dish or mound into a 9x13 pan. Cover and refrigerate for 24 hours, or proceed to baking right away. Cover with foil and bake for 45 minutes at 350F (increase the time if the dish comes straight from the fridge). Serves 12.
***excellent dish for a potluck!!!

2 comments:

Danica said...

I make my potatoes like that except I add in paramasean cheese. Not very healthly or calorie wise but OH. SO. GOOD.

Kylie's Mom said...

Thanks, Danica, happy Thanksgiving to you too!

...and I just read your 'recipe' for mashed potatoes on LP, holy smokes that sounds good!!!