Pioneer Woman Creamy Mashed Potatoes

Very very fattening but really yummy!

Ingredients:

5 pounds Russet Or Yukon Gold Potatoes

¾ cups Butter

1 package (8 Oz.) Cream Cheese, Softened

½ cups (to 3/4 Cups) Half-and-Half

½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt

½ teaspoons (to 1 Teaspoon) Black Pepper

Preparation:
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander.
When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Spinach Artichoke Dip

Who doesn't love this dip?!

Ingredients:

• 1 14 oz can artichoke hearts (in water) drained and chopped
• 1/2 a package frozen spinach (10 oz), drained and chopped
• 4 oz cream cheese
• 1/2 c sour cream
• 1/4 c mayo
• 2 clove garlic minced
• 1/4 c parm/romano/asiago cheese
• 1/4 c mozz cheese

Combine.  Put in baking dish.  350 oven.  20-30 min.  Top should be slightly browned.

Slow Cooker Sugared Pecans

These are great during fall--especially Thanksgiving--and make a great snack to have around.

Ingredients:

• 16 oz pecan halves
• 1/2 c melted unsalted butter
• 1/2 c powdered sugar
• 1/4 tsp ground cloves
• 1.5 tsp ground cinnamon
• 1/4 tsp ground ginger

Turn on slow cooker to high and preheat 15 min.  When hot, stir together nuts & butter.  Add sugar and stir to coat pecans. Cook on high 15 min.  Reduce to low and remove lid. Cook uncovered stirring occasionally 2-3 hrs.  Transfer nuts to bowl.  In small bowl, combine spices.  Sift spices over nuts, stirring to coat.  Cool nuts before serving.

Stuffed Mushrooms

We have made these for Thanksgiving a couple of times. They are yummy and could be vegetarian if you use veggie broth.

Ingredients:

2 (8-ounce) containers fresh mushrooms

1/4 C butter

3 garlic cloves, minced

1/2 onion, chopped fine

5 C cleaned spinach, stems discarded

1/4 C chicken broth

1/2 C grated Swiss cheese

1/2 C chopped walnuts

1/2 C Italian bread crumbs

Set the oven to 350. Wash mushrooms and discard stems.

Melt butter in pan, add garlic & onion, cook until onion is translucent.
Add spinach and broth and cook until spinach is wilted. Add cheese and walnuts, then breadcrumbs.
Stuff the mushroom caps and bake for 20-25 minutes.