Cheesy Everything Bagel Mashed Potatoes

Creamy make ahead mashed potatoes with a fun bagel flavour! 

Ingredients:

2 1/2 lbs (about 7 cups) Yukon gold potatoes cut in 1"cubes

900 ml (about 4 cups) chicken broth

1 - 10 1/2 oz can condensed cheddar cheese soup

1/2 cup cream cheese, at room temperature

1 1/2 cups plain Panko

2 tbsps butter, melted

1 - 2 tbsps Everything Bagel seasoning

salt and pepper to taste

 

Heat potatoes and broth together, bring to a boil then simmer for 10 minutes or until tender. Reserve 1/4 cup of the broth for this recipe then drain off the rest of the broth and keep for another use. Mash the potatoes with cheddar cheese soup, cream cheese, 1/4 cup broth, salt and pepper. Spoon into an oiled 9 X 13" baking dish. Stir Panko, butter and seasoning together and sprinkle on top. Bake at 375°F for 25 minutes. This can be made up to 3 days in advance. Just keep it covered and refrigerated before baking and only top with Panko etc right before going into the oven. Serves 12  

Original recipe from: cookwithcampbells.ca 

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Cheesy Make Ahead Mashed Potatoes

Cheesy and easy! What's not to like? And bonus points for being able to make it ahead of time! (Sorry, but mashed potatoes don't make for pretty pictures) 

Ingredients:

 6 Yukon gold potatoes, peeled and quartered

1 - 8 oz container cream cheese, at room temperature

1 cup shredded cheddar

1/2 cup sour cream

1/3 cup chopped onion

1 egg

2 tsps salt

1/2 tsp pepper

more cheddar to top

Boil potatoes for about 20 minutes or until tender, then drain off the water. Mash the potatoes then add everything else together and mash into the potatoes. Grease an 8 X 8" baking dish and dollop the potatoes in. Smooth out evenly. Cover and bake at 350°F for 40-45 minutes. Then remove from the oven and top with more shredded cheddar. Cover with foil and let melt or uncover and broil to melt and slightly brown.

If you make it ahead, once the baking dish is filled cover it and refrigerate. When you want to cook  it bring it back to room temperature (out of the fridge around 30 minutes) then follow the rest of the directions. 

Serves 10

Adapted from: tasteofhome.com

 

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Honey Roasted New Potatoes

These honey roasted new potatoes are a super simple make ahead side dish for just about any entrée. Only slightly sweet and a little bit piquant. 

Ingredients:

3 lbs new, thin skinned potatoes

3 tbsps olive oil, divided

1/2 cup chicken broth

2 tbsps honey

2 tsps old fashioned grainy dijon

2 tsps garlic powder

2 tsps dry minced onion or onion powder

1 tsp dry oregano

1 tsp smoked paprika

salt and pepper to taste

1 tsp cornstarch

2 tsps cold broth or water

Using small potatoes of similar size, toss with 2 tbsps olive oil. Roast in a single layer on a baking sheet in a 450°F oven for 30-40 minutes or until the potatoes are fork tender.

While they roast mix 1 tbsp olive oil, broth, honey, dijon, garlic powder, minced onion, oregano, smoked paprika, salt and pepper together in a small saucepan. Cook on medium high heat for 2-3 minutes. Whisk the cornstarch and cold water together and whisk into the glaze, cooking for 1 minute to slightly thicken. Remove from heat.

Toss the glaze with the roasted potatoes and serve right away or place in a baking dish ready for re-heating when needed.

Serves 8-10

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Chocolate Berry Trifle

With juicy fresh berries, chocolate cake and decadent eggnog mascarpone filling this trifle is sure to be a hit with your guests! And because it's a no-bake, make-ahead dessert it'll be a hit with you too!

Ingredients:

2 - 12 oz chocolate (store bought) cake rolls, chilled

3.4 oz pkg instant vanilla pudding mix

1 1/4 cups eggnog

1 1/2 cups whipping cream

1/3 cup icing sugar

8 oz mascarpone cheese

Zest of 1 or 2 oranges

2 tsps vanilla

3 tbsps seedless raspberry jam

2 1/2 cups raspberries

1 1/2 cups sliced strawberries

plus more berries to garnish

more whipped cream to top or aerosol whipped cream (optional)

Have the cake rolls chilling in the fridge, or they could even be frozen. Whisk the pudding mix and eggnog together for 1 minute, then refrigerate. Whip the whipping cream and icing sugar together on high for 2 minutes or until thickened, and refrigerate. Next beat the mascarpone and add the pudding/eggnog mix. Beat until smooth then add the orange zest and vanilla. Fold in half the whipped cream/icing sugar mix.

Melt the jam in the microwave... it'll only take a few seconds, then mix with the berries.

Assembly:

Cut the cake with a sharp knife in 1/2" slices, wiping off the knife after each cut. Place one or two slices in the bottom of a 4 quart size bowl and stand more around the sides. Add about 1/2 the filling to the bowl.

Fill with the berry mixture. Stand more cake slices around the sides and put a couple on top of the berries too. Now spoon on the remaining filling.

Top with the remaining whipped cream making sure all of the cake slices are covered. Cover the bowl with plastic wrap and refrigerate. This can be made up to this point 1-2 days ahead of time.

When ready to serve garnish with more whipped cream and berries. Dig in with a large spoon and serve in bowls.

Serves 10 - 12

Find more Hot and Cold Running Mom on Pinterest

Individual No Bake Peppermint Cheesecake

It's no bake, it's make ahead, it's light and refreshing after a big meal...it's the perfect dessert!

Ingredients:

Oreo Crust:
22 oreo cookies (original or mint is even better!)
3 tbsps butter

Filling:
2 - 250g pkgs cream cheese
2 cups whipping cream
1 cup white sugar
1/4 cup icing sugar
1 tsp peppermint extract
pink or green food colouring

Garnish:
Whipped cream, candy sprinkles, mint chocolate, crushed candy canes

For the crust simply toss your cookies (I don't literally mean "toss your cookies"!!) into the food processor with butter and pulse until crumbled.

Press into the bottom of 12 serving dishes. You can use something flat-bottomed to press or use your fingers.

In one bowl beat the cream cheese and white sugar together. In another bowl whip the whipping cream and icing sugar together, then fold both together along with the peppermint extract and food colouring.

Spoon over oreo crust and chill. This can be made 2 or 3 days in advance of when you want to serve them, just cover each with plastic wrap. 

Then when you're ready to serve add the garnishes and dig in!

Makes 12 - 1/2 cup servings

Make Ahead BBQ Pork Ribs

When you have company coming and don't want to be caught up in the kitchen these make-ahead ribs are ideal!

Ingredients:

8 lbs pork ribs
2 cups orange or pineapple juice
1/4 cup molasses
2 bottles of your favourite barbecue sauce

Stack the ribs in a slow cooker, some laying down and others leaning on each other. As you can see I had 2 cookers going to accomodate all the ribs. If you only have one then this step will be done twice.

Mix the juice and molasses together and pour evenly over the ribs. Pour cold water in, enough to nearly cover.

Put the lid on the slow cooker and set it on high for 3  1/2 hours.

They should be fully cooked at this point. Remove the ribs to pans placing in a single layer. Pour one bottle of sauce over ribs while warm slathering both sides. Cover pans with foil and refrigerate overnight. 

The biggest part of the work is done!

The next day take the ribs out of the fridge about an hour before you want to eat. 

Then heat the barbecue and give them a quick grill on both sides using the 2nd bottle of BBQ sauce to baste. Once they are heated through your mess of ribs are ready!

Perfectly cooked ribs every time! The meat stays on the bone while grilling then comes easily away from the bone once you dig in!

Makes me want to have some right now!

Serves 6-8 with some leftover!

Shrimp Poke Bowl

My very first attempt at Poke (Poh-Kay) was a big hit !! 

Some prep was required but when suppertime rolled around we simply filled our bowls with rice and topped them off with all kinds of goodies. In fact, these could probably be completely created and stored in the fridge for mealtime. Will make a great cold supper on hot summer nights! Hey how about packing poke for lunch? 

1  1/2 cups calrose short grain rice
3 1/2 cups water
1 tsp white wine vinegar
1/4 - 1/2 tsp salt
Some crumbled nori or chopped spinach

30g - 70/90 size cooked shrimp
3/4 cup edemame beans
1 small carrot, finely shredded
1/4 cup diced red pepper
1/2 sliced avocado
1/2 mango, sliced
1- 2 tsps toasted sesame seeds
More nori and spinach, chopped to garnish

Sriracha mayo:
1/4 cup mayo
1 tbsp sriracha
1/2 tsp soya sauce
A splash of lime

Serves 4

Soak the rice in water to cover for 15 minutes then drain. Bring 3  1/2 cups of water to boil and add the rice, salt and vinegar. Then simmer, half covered, for about 15 minutes. This can be done earlier in the day, just refrigerate until later.

I mixed some of the rice with chopped spinach, some with crumbled nori. I filled the bottom of the bowls with about 1 cup of rice, then layered the different veggies and mango (yes mango worked well with everything else)

Because I am not big on raw fish I used cooked shrimp instead of raw tuna or salmon as I am told poke commonly is made with.

I added chopped spinach or nori on top along with toasted sesame seeds.

Finished it off with sriracha mayo. Just mix the ingredients together, spoon it into a ziplok bag with the corner snipped off to drizzle.

Bam! Poke!

Spinach and Avocado Lasagna

Seems like everything has avocado in it lately so I thought I would try it in lasagna.

Serves 4 - 6 

2 cups chopped spinach, packed
1 avocado
4 tbsps finely chopped onion
1 egg
3 tbsps parmesan
12 lasagna noodles
3 cups tomato sauce
1  1/2 cups shredded mozzarella

Cook lasagna as per package directions, then drain and set aside. Toss with a little oil so they don't stick together.

Mash the avocado and mix it with the spinach, onion, egg and parmesan.

Spray an 8 X 11" baking dish with cooking spray then spread a few tablespoons of sauce over the bottom.

Now start layering....

3 noodles, 1/2 the spinach mixture

3 noodles, 1/2 the tomato sauce

3 noodles, the rest of the spinach mixture

And finally the last 3 noodles and the remaining tomato sauce. Top it all off with the shredded mozzarella.

Bake in a 350 F oven for 40 - 45 minutes.
Rest 10-15 minutes before cutting.

Or if you are making it ahead of time for later use, chill then cut into squares and package individually for re-heating later.

Here's my go to sauce recipe:
http://hotandcoldrunningmom.blogspot.ca/2013/09/roasted-tomato-garlic-basil-sauce.html

Clementine Orange and Blackberry Breakfast

This one reminds me of the taste of a Montreal Orange Julep.

1 cup milk
1/2 cup orange juice
2 tbsps honey
1/4 tsp clementine zest
1/4 cup chia seeds
1 chopped clementine

Blackberries and clementine 

Mix honey into the orange juice, then add to the milk along with the zest. Stir in the chia seeds and let sit 5 - 10 minutes.

Stir in 1 chopped clementine and pour into serving cups.
I made 3 small servings.

Let sit at least 2 hours or overnight.

Top with blackberries and more clementine. And if you like, a little more zest.

Just a note on Montreal's Orange Julep...it's a fast food restaurant shaped like a giant orange, where they serve their famous orange julep drink.
An iconic part of Montreal's skyline.