Mashed Red Potatoes

INGREDIENTS

10 pounds small red potatoes, quartered
2 and 1/2 cups butter (5 sticks)
2 and 1/2 cup milk
1 and 1/4 cup sour cream
salt and pepper to taste


DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.
2. Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.

Molasses Crinkles

INGREDIENTS:

1 1/2 cup butter (room temperature)
2 cups brown sugar
1/2 cup unsweetened applesauce (or 2 eggs)
1/2 cup molasses

4 1/2 cup flour
1 tablespoon + 1 tsp baking soda
1/2 tsp salt
1 tsp cloves
2 tsp cinnamon
2 tsp ginger

DIRECTIONS:

1. Mix together the first 4 ingredients
2. Stir in remaining ingredients
3. Chill dough for 2-3 hours.
4. Roll into cookie balls and cover with sugar.
5. Bake at 375 for 10 minutes or until cracked on top.

Eggless Eggnog

INGREDIENTS

Dry Ingredients
1 pkg vanilla pudding
2 tbsp sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1/8 tsp ground ginger
1/2 tsp allspice

Wet Ingredients
5 cups milk
3/4 cup heavy cream
4 tbsp maple syrup
1/2 tsp vanilla extract

Optional
Whipped Cream

DIRECTIONS

1. Mix dry ingredients together.
2. Mix wet ingredients together.
3. Combine dry and wet ingredients.
4. Refrigerate for 2 hours.
5. Serve with whipped cream on top

Biscuits and Gravy

INGREDIENTS:

2 lbs Jimmy Dean Regular sausage

3/4 cup flour
7 1/2 cups milk
Salt and ground black pepper to taste

DIRECTIONS:

1. Cook sausage in large skillet over medium heat until thoroughly browned and cooked through.
2. Stir in flour until the sausage is well coated and no dry flour spots remain.
3. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly.
4. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. 
5. Season to taste with salt and pepper.
6. Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy. Serve with Baking Powder Biscuits.

Baking Powder Biscuits

This is a staple at our house. These are great for biscuits and gravy, or a quick bread to serve with dinner.

Makes 30 (2-inch diameter) biscuits

INGREDIENTS

6 cups flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
2 cups water
1 cup vegetable oil

DIRECTIONS

1. Preheat oven to 450 degrees F.
2. In a large bowl, mix together the flour, sugar, baking powder and salt. 
3. Make a well in the flour mixture and add the water and oil. Mix well.
4. Knead dough 20 to 25 times on a floured surface. Roll or pat the dough on a floured area until it is 1/2 inch - 3/4 inch thick. Using a cookie cutter or an overturned glass, cut the dough into 2-inch circles; place on 2 ungreased cookie sheets. Bake one cookie sheet at a time in preheated 450 degree oven for 12 minutes or until the tops are golden brown. Serve hot with butter, jam or honey.

Spinach & Great White Northern Bean Quesadillas

Adapted from http://www.othersideoffifty.com:80/2010/06/chicken-spinach-and-cannellini-bean.html

Serves: 8

INGREDIENTS

2 TBSP olive oil
2 cup diced onion
2 cup diced red bell pepper
2 banana pepper, diced
a pinch of crushed red pepper flakes
salt and pepper
2 clove garlic, minced
2 (heaping) TBSP all purpose flour
1 1/2 cup no chicken broth (optional, chicken broth)
8 cups fresh baby spinach, stems removed, coarsely chopped
3 (15.5 ounce) can of great white northern beans, drained and rinsed

Cooking spray
Flour tortillas
Shredded cheese (Monterey Jack, cheddar or a combination of the two works well here)
Avocados, diced
Fat free sour cream

DIRECTIONS

In a large skillet heat olive oil over medium-high heat. Add onion, red bell pepper and banana peppers. Season with the crushed red pepper flakes and salt and pepper. Saute until veggies have softened, 6-8 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over the veggies and stir to combine. Cook while stirring for several minutes so that the flour loses its raw taste. Whisk in the broth and stir until bubbly and smooth. Add the baby spinach and continue cooking for another minute or two or until spinach has wilted. Stir in beans (and chicken if using) and remove from heat.

Spray a large skillet or griddle with cooking spray. Heat over medium to medium-high heat. Place one tortilla on griddle and spread cheese over tortilla. Spread bean and spinach mixture over one half of the tortilla. Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken. Remove from heat and cut into slices. Top with diced avocado and sour cream, if desired.