Potatoes - Grandma's Garlic Mashed Potatoes

This first recipe is one of the oldest I know of for mashed potatoes with garlic. It is not particularly healthy as whipping cream might send your cholesterol levels soaring, but it is tasty and self-indulgent.

You can add parsley to it, or substitute any other of your favourite herbs (or a selection of them) for the rosemary.

Grandma's Mashed Potatoes with Garlic

Ingredients

• 1 whole head of garlic
• olive oil
• 1 kilo potatoes peeled and quartered
• 1/2 cup milk
• 1/2 cup whipping cream (use single too)
• 1/4 cup butter
• salt and white pepper

Method

Slice a third off the top of the whole garlic bulb and throw away the top part. The cloves of white garlic should be visible. Put the whole bulb onto a sheet of silver foil (aluminium foil) and drizzle with olive oil and sprinkle with a pinch of salt. Wrap the bulb up in the foil and roast in the oven at 350 degrees Fahrenheit for about 45 minutes.

When the garlic is cooked, squeeze the bottom and the cloves will pop out. Hold the bulb in a tea towel so as not to burn your hands. Then put the whole, peeled cloves in a bowl and mash them with a fork.

Meanwhile cook the potatoes in a pan of salted water for about 20 minutes. Drain and remove from the heat. Place in a large bowl and mash them. To get the best results do this with an old-fashioned potato masher.

Now put the milk, butter, cream and chopped rosemary or other herbs into a pan over a gentle heat and warm. Leave them on the heat until the mixture is hot but not boiling.

Put all the ingredients together and mash them with a pinch of white pepper and serve when the mixture is smooth.

You can add toasted sesame seeds if you like them: simply sprinkle 2 tablespoons over the top of the mashed potatoes.

If you want to spruce up your garlic mashed potatoes, why not boil a sliced carrot and some cauliflower florets with the potatoes and mash them, together with the roasted garlic? This makes for an interesting vegetarian dish alone or with a sauce, perhaps a chilli one if you think the dish could be a little bland.

The humble mashed potato is good comfort food and the addition of garlic could help to prevent winter colds and flu! Try one of these recipe suggestions and help yourself stay healthy this winter.

If you think this is a good recipe you should try the ones on this site: http://www.herbs-treatandtaste.blogspot.com This is a site where you can learn about the health benefits of the food we eat and the plants which can be used as medicine. Why not click on the link to find out more?

Article Source: Potatoes - Grandma's Garlic Mashed Potatoes

4 Delicious Cracker Spread Recipes For Your Next Party

When it comes to entertaining friends and family at various get-together's that I host every year...I like to prepare easy recipes that taste delicious. Just like my party guests, I want to enjoy my party and not spend 2 or 3 days making all of the food. With that said, these 4 recipes are super easy to prepare and make great appetizer spreads served with a variety of your favourite crackers.

Three of these 4 cracker spread recipes need to be refrigerated for a few hours before serving them to allow the flavours to infuse. The fourth recipe is best served warm fresh from the oven.

Green Pepper Cracker Spread Recipe

• 2 large eggs, beaten
• 1 Tablespoon butter, softened
• 2 Tablespoons granulated sugar
• 2 Tablespoons white vinegar
• 1 (8 ounce) block cream cheese, softened
• 1 green pepper, chopped

In a double boiler pan, combined the eggs, butter, granulated sugar and vinegar and cook for 5 minutes, stirring constantly. Remove from burner to let cool and then pour mixture into a mixing bowl. Stir in the softened cream cheese and chopped green pepper and stir until they are well mixed in to the other ingredients. Cover bowl and refrigerate for 2-3 hours before serving.

Artichoke Cracker Spread Spread Recipe

• 1 (16 ounce) can artichokes
• 1 cup low-fat mayonnaise
• 1 cup Parmesan Cheese, grated
• 1 teaspoon garlic powder

Drain artichokes, rinse and then slice them into quarters. In a medium mixing bowl combine together the sliced artichokes, mayonnaise, Parmesan cheese and garlic powder until mixture is creamy. Spread mixture into the bottom of a 9" round pie pan and bake in a preheated 325 degree oven for 35 minutes or until the top is lightly browned. Remove from oven and let it cool for 10 minutes before serving it. If there are any left-overs, promptly refrigerate them in an air-tight container.

Cream Cheese Cracker Spread Recipe

• 1 (8 ounce) block cream cheese, softened
• 1 cup walnuts, removed from shell and crushed
• 1 to 1 1/2 cups plump raisins

In a small bowl, combine together the softened cream cheese, crushed walnut pieces and the raisins using a rubber spatula until all three ingredients are combined. Refrigerate for 1-2 hours before serving.

Cheesy Spinach Cracker Spread Recipe

• 2 boxes frozen chopped spinach
• 2 cups low-fat mayonnaise
• 1/2 cup onions, finely chopped
• 1 (8 ounce) bag cheddar cheese, shredded

Remove spinach from freezer 30 minutes before preparation. Once it has thawed, rinse, drain away the water and place it into a medium sized mixing bowl. Stir in the low-fat mayonnaise, chopped onions and cheddar cheese. Cover the bowl and refrigerate for 2 hours before serving.

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and hosting parties for her friends and family members. Shelly is the owner of the popular foodie blog called Shakin 'N Bakin in the Kitchen at http://wahmshelly.blogspot.com where you can find free party ideas, cooking tips and free recipes.

Article Source: 4 Delicious Cracker Spread Recipes For Your Next Party

4 Delicious Tex-Mex Dip Recipes To Serve With Tortilla Chips

Do you need a few new recipes for your next family get-together? Are you hosting a party and need a few tasty Tex-Mex appetizer dip recipes that are easy to prepare and taste delicious? If so, I have 4 fantastic recipes to share with you. All of these dips will need to be prepared a few hours before serving time so that you can refrigerate them to allow for the flavors to infuse in the dip...in most cases, 2-4 hours in advance.

Taco Tortilla Chip Dip Recipe

• 1 (8 ounce) block cream cheese
• 12 oz. container cottage cheese
• 1/4 cup sour cream
• 1 packet taco seasoning mix
• 1 bag shredded cheddar cheese
• 1 1/2 cups shredded lettuce
• 1 cup chopped tomatoes

In a large mixing bowl combine together the cream cheese, cottage cheese, sour cream and the packet of taco seasoning mix with an electric mixer until well blended and creamy. Spread the mixture onto a large dinner plat or round platter. Sprinkle the shredded lettuce on top and then spread a layer of the tomatoes on top of the lettuce. Finish up by sprinkling the shredded cheddar cheese on top. Cover and refrigerate for 1-2 hours before serving with Tortilla chips.

Mexican Chili Chip Dip Recipe

• 1 (8 ounce) block Cream Cheese
• 1 (8 ounce) can beanless chili
• 1 bag shredded cheddar cheese

Let cream cheese soften at room temperature for 10 minutes and then spread the cream cheese onto the bottom of a small baking dish. Using a rubber spatula, spread the beanless chili on top of the cream cheese layer. Sprinkle the bag of shredded cheddar cheese on top making sure to cover the chili layer. Place baking dish in a preheated 350 degree oven for 8-10 minutes. Remove and serve with Tortilla chips. This dip is best served warm.

Mexican Shrimp Taco Dip Recipe

• 1 (8 ounce) block cream cheese
• 2 tablespoons cold milk
• 1/2 cup chili sauce
• 1 cup frozen tiny shrimp (thawed, drained and dried)
• 1 small onion, finely diced
• 1 green pepper, finely chopped
• 1 (3 ounce) can sliced black olives, drained
• 1 cup grated Monterey Jack cheese

In a medium sized mixing bowl with an electric mixer beat together the cream cheese and milk. Spread mixture onto the bottom of a small baking pan. Let it sit for 1 minute and then layer on the remaining ingredients. Cover the baking pan and place into the refrigerator for 2 hours before serving it with Tortilla chips.

Tex-Mex Caviar Dip Recipe

• 1 can black-eyed peas, rinsed and drained
• 1 small red pepper, chopped
• 1 small green pepper, chopped
• 4 green onions, chopped
• 3 oz. jar diced pimentos
• 1 teaspoon garlic, minced
• 1 teaspoon dried or fresh cilantro
• 1/4 cup fresh parsley chopped
• 8 oz. bottle Italian Dressing

In a large mixing bowl, combine all of the above ingredients together in the order that they are given. You can hand mix it or use an electric mixer on low speed. Cover the bowl and refrigerate for 3-4 hours before serving with Tortilla chips to allow the flavours to infuse together.

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning. You can visit Shelly's popular foodie blog called Shakin 'N Bakin in the Kitchen at http://wahmshelly.blogspot.com for free menu ideas, cooking tips and free recipes.

Article Source: 4 Delicious Tex-Mex Dip Recipes To Serve With Tortilla Chips