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

 

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Air Fryer Brussels Sprouts and Bacon

Here's another quick and easy air fryer recipe! Keep it simple or add classic garlic slices and parmesan. You can even drizzle them with maple syrup if that's your jam.

Ingredients:

1 1/2 - 2 lbs brussels sprouts, whole or halved

4-5 slices bacon

1 tbsp olive oil

1/2 tsp salt 

1/2 tsp pepper

Toss the brussels sprouts with oil, salt and pepper. Place in the air fryer basket and lay bacon on top, but don't overlap it. Fry at 400°F for 5 minutes. Turn the bacon over then cook again another 5-7 minutes. (Note: If you halved the brussels sprouts the cooking time may be reduced). Then chop the bacon and toss with the brussels sprouts to serve.

Serves 8

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Air Fryer Buttermilk Breaded Chicken

Crispy, golden coating gives a nice crunch to these juicy and tender chicken thighs. Healthier than deep fried!

Ingredients:

6-8 chicken thighs

1 cup milk

1 tbsp white wine vinegar

1/4 cup flour

1 cup Panko or bread crumbs

2 tbsps wheat germ (optional)

2 tbsps parmesan cheese

1/2 tsp smoked paprika

1 tsp garlic powder

salt and pepper to taste

1/2 tsp dry minced onion

cooking spray

Combine the milk and vinegar then sit the chicken thighs in the milk to marinate for at least 1 hour or best overnight in the fridge. You can also use buttermilk, but I don't usually have it on hand. This method works fine.

Mix the flour, Panko, wheat germ, parmesan, and seasonings together in a shallow bowl or bag (I used my saved waxed cereal bag). Remove the chicken from the milk and discard the milk. Press the chicken into the breading to coat all sides.

Spray air fryer basket. Sit as many pieces of chicken in that fit without crowding. You may have to work in batches. Very lightly spray the chicken with oil then air fry at 375°F for 20 - 25 minutes. The internal temperature should read 165-170°F.

Serves 6-8

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Spiced Pears and Sweet Potatoes

This unexpected pairing will surprise you with it's sweet, buttery nuttiness. Cut the pears into larger wedges than the sweet potatoes to help everything cook evenly. If you love pears and you love sweet potatoes, you won't be disappointed!

Ingredients:

4 large firm pears, like Bosc

2 large sweet potatoes

1 cup butter, melted

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/2 tsp salt

1/2 cup honey, divided

1/2 cup pecans

Cut pears in half and core then into 8 wedges each. No need to peel. Cut the sweet potatoes into 1/2" wedges. Combine the pears and sweet potatoes with melted butter in a large bowl. Add cinnamon, nutmeg, allspice and salt and toss to coat. Put everything on a large lined baking sheet and bake at 375°F for 20 minutes. Flip and return to the oven for another 15-20 minutes or until pears are tender.
Drizzle with half the honey and broil 1-2 minutes to brown.

Remove to a serving dish, spoon in the melted butter from the pan, drizzle with the remaining honey and top with pecans.

Serves 8

Adapted from buythiscookthat.com

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Frozen Eggnog Pie

This light and creamy no-bake dessert will hit the spot for any eggnog lover! Originally the recipe I tried said to chill not freeze the pie which resulted in a soupy concoction. So make this one ahead of time, pop it in the freezer and serve frozen.

Ingredients:

1 ready-made graham crumb pie crust

1 - 153g (6 serving size) instant vanilla pudding mix

1 1/2 cups eggnog

2 cups Cool Whip

1/2 tsp ground nutmeg, divided

Whip eggnog and pudding mix together for 2 minutes then fold in the Cool Whip and 1/4 tsp nutmeg.

Pour into prepared crust and sprinkle the remaining nutmeg on top. Cover and freeze a minimum of 5 hours.

When ready to eat, cut from frozen and serve topped with whipped cream or more Cool Whip.

Serves 8

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Pumpkin Cranberry Coffee Cake

This simple, tender pumpkin cake topped with vibrant and tart cranberries is perfect with a cup of coffee. Maybe for Christmas morning?

Ingredients:

3/4 cup pumpkin purée (canned is better than homemade for this recipe)

1/2 cup avocado or vegetable oil

1/2 cup milk

1 egg

1 1/2 tsps vanilla

3/4 cup sugar

1 1/2 cups flour

2 tsps cinnamon

1/2 tsp allspice

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup cranberry sauce (bought or homemade, see recipe below for homemade)

 

Streusel:

1/4 cup butter, melted

2/3 cup flour

1/2 cup brown sugar

1 tsp cinnamon

1/4 tsp salt

Line an 8 X 8" baking pan with parchment paper leaving a little overhang. Preheat oven to 350°F. Combine the streusel ingredients with a fork and set aside.

Combine the pumpkin purée, oil, milk, egg and vanilla then add the sugar.

In another bowl mix the flour, cinnamon, allspice, baking powder, baking soda and salt together. Add the dry ingredients to the wet mixing just until combined. Pour into the prepared pan. Dollop cranberry sauce in spoonfuls over the batter and spread as evenly as you can. Leave as is or take a skewer and gently swirl sauce through the batter. Sprinkle the streusel on top and give it a tap with your fingers.

Bake at 350°F for 50-55 minutes or until a tester comes out clean. Cool in pan then chill in fridge.

When completely chilled lift out of the pan using the parchment overhang and cut into squares.

Makes 16 servings

Adapted from: peasandcrayons.com

Here's the link to recipe for Cranberry Sauce for Baking:

https://www.hotandcoldrunningmom.ca/2024/12/cranberry-sauce-for-baking.html?m=1

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Fish with Fresh Papaya

Pan fried white fish with an unexpected pairing of sweet and slightly musky scented papaya.

Ingredients:

1 small onion, diced

1 tsp olive oil

1 cup diced fresh papaya

black pepper to taste

2 tbsps slivered sundried tomatoes in oil

1/2 tsp hot sauce

2 basa (or other white fish) fillets

2 tbsps pineapple juice (or chicken broth but the juice gives it a nice sweetness)

 

Heat oil to medium high and add the onion, browning for 2-3 minutes. Then add the sundried tomatoes, papaya and hot sauce. Reduce heat to medium low and cook 2-3 minutes.

Push the mixture to the sides of the pan and add the fish to the center. Cook 2 minutes then flip, add black pepper to taste. Pour juice or broth around the fish and cook 3-4 minutes or until the fish flakes easily with a fork

Serves 2

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