Roasted Red Potatoes

I haven't had much experience cooking with red potatoes, but this recipe couldn't have been easier. Or more delicious!

2 lbs red potatoes, diced
1/4 cup butter, melted
2 TB lemon juice
2 tsp. garlic, minced
1 tsp. salt
1 TB parsley
1/2 cup parmesan cheese

Toss first 6 ingredients together in a ziploc baggie until the potatoes are coated. Layer potatoes in a 9x13 baking dish and sprinkle cheese on top. Cover with tin foil and bake at 400 degrees for 40 minutes, tossing once to ensure even coating.

-Jensa

Christmas Pasta Salad

We got this recipe from our friends, the Jorgensens, and I'm loving the colors. :-) It's a new family favorite!



1 pkg rotini pasta
50 pepperoni, halved
1/2 cup parmesan, shredded
2 cups baby spinach
1 bottle Kens Steakhouse Creamy Caesar dressing

Cook rotini according to package directions. Rinse and cool. Toss together with all other ingredients. Serves 12.

-Jensa

Key Lime Jello

Easy peasy! And a flavorful side dish.

1 box lemon cook-and-serve Jello
1 small box lime gelatin Jello

Cook lemon Jello according to package directions (with sugar, egg yolks, etc.). Cook lime gelatin according to package directions minus 1/4 cup of cold water. Mix together both warm Jello's until combined and pour into a 9X9 pan. Let set in refrigerator for at least 4 hours.
- Jensa

South Beach Favorites- Mashed "Potatoes"

So we NEVER have real mashed potatoes now, unless it's Thanksgiving. This is such an easy way to get some vegetables in, and the kids never even know the difference!! (Jensa- have you tried this one yet with Chase and Ava? and Ryan...)

Ingredients

• 4 cups cauliflower florets
• 1 ounce butter-flavored cooking spray
• 1 fluid ounce fat-free half-and-half, but I just use milk
• 1 pinch salt
• 1 pinch fresh ground pepper

Directions

1. 
   

   Steam or microwave cauliflower until soft. (I just use a head of cauliflower, cut off the big stem and then put it in a bowl with some water, covering it with some saran wrap.
   

2. 
   

   Puree cauliflower in food processor (or blender) and add butter spray and half and half to taste.

Pinwheel Sandwiches w/ Honey Mustard

This is a super easy recipe - and perfect for kids to help with.

Sandwiches:

4 pieces of bread, no crust
4 string cheeses
12 deli slices of ham
toothpicks


Chili's Honey Mustard Dressing:
⅔ cup mayonnaiese
¼ cup honey
2 TB Dijon mustard
1 tsp. white vinegar
pinch paprika
pinch salt


Directions: Roll pieces of bread flat with a rolling pin. Place ham then string cheese on top of flattened bread. Roll together tightly and secure with toothpicks in 5 different spots. With the knife, cut the pinwheel between each toothpick. Serve with honey mustard dressing. Makes 20 pinwheels.

Garlic Tomato Bruschetta

This is the best part about tomato season.

¼ cup olive oil
3 TB chopped fresh basil
3-4 garlic cloves, minced
½ tsp salt
¼ tsp pepper
4 medium tomatoes, diced
2 TB grated parmesan cheese
1 loaf french bread

In a bowl, combine oil, basil, garlic, salt, and pepper. Add tomoatoes and toss gently. Sprinkle with cheese. Refrigerate for at least 1 hour. Bring to room temperature before serving. Cut bread and toast until lightly browned. Top with tomato mixture. Serve immediately.

Rainbow Jello

I picked up a 6oz box of blue, yellow and red jello plus a box of knox gelatin. To get these cool layers, mix the blue jello with an envelope of the knox gelatin. Pour in two cups of boiling water. Dissolve the gelatin. Add 1/2 cup of ice. Stir until thick. Remove any remaining ice cubes and any bubbles that may have formed. Pour into a 9×13 inch pan. Let set in the refrigerator.

Repeat with the yellow jello (+ packet of knox) and pour it over the set blue. Repeat with the red jello (+ packet of knox) and pour it over the yellow. And there you have it, Rainbow Jello.

Oh, and these can be made and cut a day ahead.

Funeral Potatoes

If you're looking to de-healthify your potatoes, here's your solution.

8 medium potatoes (cooked, cooled & grated)

¼ cup butter
1 pint sour cream
1 can cream of chicken soup
⅓ cup chopped onions
1 ½ cups shredded cheddar cheese
⅓ cup crushed cornflakes
2 TB melted butter

Heat butter and soup until butter is melted. Add sour cream, onions, and cheese. Mix with potatoes. Spread potatoes in 9x13 baking dish. Mix the 2TB butter with cornflakes and sprinkle on top. Bake at 350° for 45 minutes.

Café Rio Creamy Tomatillo Dressing

Place the following in a blender:

3 fresh tomatillos, cut into quarters

juice of 1/2 lime

1/2 cup buttermilk (or make w/dry buttermilk mix)

1/2 cup mayonnaise

1/2 cup sour cream

1 package of dry Ranch Buttermilk Dressing

Mix1 cup fresh cilantro (abt. one bunch)

5 stalks (1/2 bunch) of green onions w/ends

2 cloves crushed garlic

1/2 to 3/4 tsp. salt

1/4 tsp. crushed cayenne pepper

From Elise