Category: Recipes

Cream Cheese and Garlic Mashed Potatoes

~ Life of Momma B ~ Leave a comment

Sitting in my potato bin are a few too many potatoes! As I stare at them, I am determined to find something different to do with them. Then it hit me – use cream cheese instead of butter!

cream cheese garlic mashed potatoes

Cream Cheese and Garlic Mashed Potatoes*
2 Really large baking potatoes (about 2 pounds)
4 oz cream cheese softened
1/2 teaspoon garlic powder
1/4 teaspoon of dried parsley
about 1/2 cup of milk
salt and pepper

Peel and cube potatoes. But into a large pot and cover with water. Bring to a boil and cook 5-10 minutes until a fork can easily be inserted (time depends on the size of the potato pieces). Drain and place in a mixing bowl. Add cream cheese and stir until in melts into the potatoes. Add garlic and parsley and a small about of milk. Cream using an electric mixture. Keep adding milk until they are smooth. Add salt and pepper to taste.

Tip:
Top serving bowl with extra parsley flakes.

*the picture above is not of the full dish but the left-overs with a little fresh parsley

Updated on 7/15/2013: here is a printable recipe card Cream Cheese Mashed Potatoes

Russian Tea

~ Life of Momma B ~ 3 Comments

Nothings better on a cold winter day than a cup of hot tea. Well, except for a cup of hot chocolate with a splash of Bailey’s, but we will save that for another day. I like my tea pretty strong, so when I don’t have the patience to let it steep I turn to a childhood favorite of mine – Russian Tea. This is my mother’s recipe.

1 cup powdered orange drink mix (Tang)
1 cup sweetened instant tea with lemon
1/2 teaspoon cinnamon
1/2 teaspoon cloves
Mix all the ingredients together and store until ready to use. When ready for use, add 1 heaping tablespoon into a cup of very hot water. Add more or less tea to taste.
Russian tea
My kids love this after they have been playing in the snow. AND the drink mix has lots of vitamin C. If you are worried about the caffeine, you can use decaf instant tea.
Updated on 7/15/2013: here is a printable recipe card Russian Tea

Lemon Meringue Cookies

~ Life of Momma B ~ Leave a comment

Previously I posted about one of my favorite Christmas cookies, Meringue Cookies. I decided to try something a little different with the basic recipe and make Lemon Meringues.  I still have not decided which one I like better. But regardless to which ones you choose to make they both go great with a spot of tea.

lemon meringue

Lemon Meringue Cookies
2 egg white at room temperature
1/2 t cream of tarter
1/4 t lemon extract
1/2 t lemon zest
1/2 c sugar
Beat egg whites to a soft peak, while beating add cream of tarter and lemon extract.  Add lemon zest. Slowly add sugar. Pipe onto parchment lined baking sheet. Bake 1 hr 20 min at 200. Turn off oven (don’t open the door) and leave in for 1 hour to crisp.
Updated on 7/15/2013: here is a printable recipe card Lemon Meringue Cookies

Gumbo

~ Life of Momma B ~ 1 Comment

Baby it’s cold outside… One of the few things I enjoy about dreary cold winter days is eating home-made soup.  And Gumbo is one of my all-time favorites.  Here is my take on a classic dish.

gumbo 1

Gumbo
1 cup olive oil
2 cups all-purpose flour
4 cups chicken broth
8 oz. clam juice
2 28 oz. can of diced tomatoes
1/2 pound Andouille sausages
12 oz. cooked shrimp (100-150 count)
8 oz. imitation crab
16 oz. package of frozen gumbo vegetable mix*
2 teaspoons file powder

 
Begin by making a roux: In a large skillet combine oil and flour. Heat over medium-low heat until the flour turns a medium brown color. Stir frequently as it will burn very easily.  This takes 30-45 minutes.
 
Meanwhile in a separate skillet cook sausages. Remove from pan and allow to rest. Then slice into bite size pieces.
 
Once roux is complete, slowly add liquids a small about at a time, stirring between additions.
 
Into a large crockpot, add roux and all remaining ingredients except for the file powder.  Allow to cook for approximately 4 hours on high or 8 hours on low. Just before serving add file powder. Serve over rice. 

*gumbo vegetable mix contains okra, corn, celery, onions and red peppers

Fruitcake Cookies

~ Life of Momma B ~ Leave a comment

Yes, I am one of the weird people who really enjoy Fruitcake. I don’t re-gift a good fruitcake. And if my family is well-behaved, I may share with them!  I never make my own fruitcake since it takes so long to mature that I never have time, so I usually have to settle with store-bought fruitcake. About 5 years ago, I had my first fruit cake cookie. It was made by my aunt’s mother-in-law who does not share any of her recipes. Thankfully, I stumbled upon one in the Christmas Special Edition of Southern Living.  Here is my spin.

Fruit Cake cookies
Fruitcake Cookies
1 1/2 cup sugar
1 cup butter
3 eggs – divided
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 pound mixed candied fruit
3 cups pecans – toasted
1 cup raisins
1 cup maraschino cherries – chopped

 
Beat sugar and softened butter at medium speed until fluffy. Add eggs, one at a time. Stir in vanilla. In a separate bowl combine flour, baking soda, cinnamon and nutmeg. Slowly add flour mixture to sugar mixture. Next add fruit and nuts. Drop dough by the spoonful onto a lightly greased baking sheet.  Bake 16-20 minutes at 300 or until lightly browned.

Updated on 7/15/2013 to include a printable recipe card: Fruit Cake Cookies