Smashed Cauliflower with Cheese

(OP? ~ Recipe courtesy Rachael Ray )

1 large head cauliflower, cut into florets
3 cups chicken stock
4 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Cheddar

Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg.

Deep-Dish Pizza Casserole **

Jennifer (mom99-02) (from Cooking Light)

1 pound ground round
1 15oz can chunky Italian-style tomato sauce
1 10oz can refrigerated pizza crust dough
6 1oz slices part-skim mozzarella cheese

Cook meat in a skillet over medium-high heat until browned, stirring until it crumbles. Drain any grease. Add tomato sauce and cook until heated. While the meat cooks, spray cooking spray on a 13x9 baking pan. Unroll pizza dough and press into the bottom and halfway up the sides of the baking pan. Line the bottom of the crust with three slices of the mozzarella cheese. Top with meat and tomato mixture. Bake, uncovered, at 425 degrees for 12 minutes. Top with remaining 3 cheese slices and bake and additional 5 minutes or until the crust is browned and the cheese melts.

Sweet Potato Fries **

Grace (TigMode)

Nonstick spray coating
4 small sweet potatoes (about 1 pound)
1 tablespoon butter or margarine, melted
¼ teaspoon seasoned salt
Dash ground nutmeg

Spray a 15x10x1-inch baking pan with nonstick coating. Scrub potatoes; cut lengthwise into quarters, then cut each quarter into 2 wedges. Arrange potatoes in a single layer in pan. Combine butter or margarine, salt, and nutmeg. Brush onto potatoes. Bake in a 450° F oven 20 minutes or until brown and tender.

Sauteed Green Beans with Bacon ***

SAUTEED GREEN BEANS WITH BACON
(luckymommyto2boys)

5 slices bacon (I’ve also used bacon bits in a pinch)
1 tsp minced onions
½ tsp minced garlic.
1 (16 ounce) package frozen cut green beans
¼ cup butter

Place bacon in a large skillet over medium-high heat and cook as directed. Remove the bacon from the skillet, leaving the grease in the pan. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the onions and garlic. Add the green beans; cook and stir until tender, about 8 minutes.

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs **

Carrie’s Recipe – Courtesy of: Everyday Italian

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
½ cup (1 stick) butter, melted
1 ½ cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and ¾ cup of the Parmesan and season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining ¼ cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes and bake, uncovered, until the topping is golden brown, about 20 minutes.

Joe's Crab Shack Buttered Parsley Potatoes ***

JOE'S CRAB SHACK BUTTERED PARSLEY POTATOES
(luckymommyto2boys)

1 ½ pound small red potatoes, cut into bite sized chances
¼ teaspoon salt
2 tablespoons fresh parsley (finely chopped)
4 tablespoons butter

In a medium sized sauté pan place potato chunks, salt, and cover with water. On medium heat bring potato pieces to a soft boil. Cook uncovered until fork tender. When tender drain water and place back into sauté pan. Place freshly chopped parsley and butter on top of potatoes. Cover potatoes with a lid and cook on low heat for 20 to 30 minutes, stir gently several times to mix parsley and butter. When ready to serve season with salt and pepper.
This recipe for Joe's Crab Shack Buttered Parsley Potatoes serves/makes 4.

Creamy Vegetable and Potato Soup ***

CREAMY VEGETABLE AND POTATO SOUP
(luckymommyto2boys ~ Amy)

1 qt. chicken broth
1/2 cup frozen peas
1/2 cup whole kernel sweet corn
1/2 cup canned green beans
1/2 cup carrots, pealed & grated
3/4 tsp garlic powder
3/4 tsp onion powder
1-1/2 cup heavy whipping cream
1 bag instant loaded baked potato mashed potatoes (I used Idahoan brand)

Fully cook all vegetables individually and then grind into small pieces. Bring broth, seasonings and vegetables to a boil and then add the whipping cream. Add salt and pepper to taste.  Add instant potatoes and cover to thicken (about 5 minutes).
*luckymommy's notes: I ended up finding a bag of frozen veggies with carrots, peas, green beans, and corn in it, and it worked just fine.  I also didn't use quite the entire bag of mashed potatoes.  You could just use a cup or two of regular instant mashed potatoes (depending on how thick you want it), and then add in some bacon, cheese, and chives.