totally loaded mashed potatoes

5 large cleaned and cubed red skinned potatoes (leaving skins on)

kosher salt

4 large cloves of garlic

2 Tbs butter

2 green onions finely diced

a few slices of smoked gouda cheese

2 slices of chopped bacon

a large heaping Tbs of sour cream.

fresh rosemary & thyme~very finely minced

boil a large pot of water. when it gets to a boil add a large handful of Kosher salt

(tip- anytime you boil water for pasta or potatoes or veggies,

add a large handful of salt " if your water tastes like nothing, so will your food)

add several large chunks of peeled garlic cloves to the boiling water along

with your cleaned & cubed red skinned potatoes.

boil until tender & drain keeping the garlic with it.

transfer to a mixing bowl and add all of the rest of the ingredients.

mix on high speed until mashed. add salt to taste.

enjoy! very yummy!

profiteroles (cream puffs)

home-made vanilla ice cream

Cuisinart recipe (made in their ice-cream maker)

1 cup whole milk

3/4 cup sugar

2 cups heavy cream

1-2 teaspoons vanilla

whisk milk & sugar together until sugar is dissolved (1-2 min)

add the cream & vanilla. whisk & add into the ice cream maker for 25 min

place in freezer.

• 
  
• cream puffs (Anne Burell - Food Network)
• 1/2 cup water
• 1/2 stick butter
• Pinch salt
• 1/2 cup all-purpose flour
• 2 eggs
• Pinch ground cinnamon
• Ice cream
• Chocolate Sauce, recipe follows
• Special Equipment: Pastry bag fitted with large straight tip

Directions

Preheat oven to 425 degrees F.

In a small saucepan combine the water, butter and salt and bring to a boil. Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan. Transfer the mixture to a mixing bowl and let cool for 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixeror lots of good old-fashioned elbow grease, beat in the eggs 1 at a time. Do not add the second egg until the first is fully incorporated. Add in the cinnamon and beat for another second to combine.

Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper. When done dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Be sure to leave at least 1-inch between each of the balls. They grow! Bake in the preheated oven for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.

When ready to serve, cut in half horizontally and fill with ice cream of your choosing. (I prefer my home made vanilla.) Top with warm chocolate sauce.

• 
  
• Chocolate Sauce
• 4 ounces semisweet or dark chocolate
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon corn syrup
• 1 good pinch ground cinnamon

Bring a saucepan with 1-inch of water to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the rest of the ingredients and stir until the chocolate has melted and everything is combined. This is a pretty quick process, once the chocolate has melted remove it from the double boiler set up. Spoon over the filled profiteroles. This is best when served warm!

caramel monkey bread

this is from the frugal girl website, which she got from Taste of Home.

this is what i hope to make on valentines day for breakfast for my darling sweet valentines,

so long as i feel better.

Caramel Monkey Bread A printable version is available at Taste of Home

1 package (1/4 ounce) active dry yeast 1/4 cup water (110° to 115°) 1-1/4 cups warm milk (110° to 115°) 1/3 cup butter, melted 1/4 cup sugar 2 eggs 1 teaspoon salt 5 cups all-purpose flour

Caramel 2/3 cup packed brown sugar 1/4 cup butter, cubed 1/4 cup heavy whipping cream

Assembly 3/4 cup chopped pecans 1 cup sugar 1 teaspoon ground cinnamon 1/2 cup butter, melted

In a large mixer bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Add in enough of the remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in bowl, cover, and let rise 45-60 minutes, or until doubled.

For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half of the pecans.

Punch dough down; shape into 40 balls. In a bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture.

Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and refrigerate overnight.

In the morning, remove the bread from the fridge, loosen cover, and let stand at room temperature for 20-30 minutes.

Placed a rimmed baking sheet on the lower rack of the oven, and then bake the bread in a preheated 350°F oven for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm.

fresh baby spinach & goat cheese frittata

bag of fresh baby spinach

10 eggs

2 oz. of garlic & herb goat cheese

4 Tbsp milk

2 Tbsp heavy cream

salt & pepper

In a large cast iron skillet, add 2 Tbsp olive oil & baby spinach and cook until wilted.

Spread evenly in the pan and add several pinches of salt.

In a bowl, add 10 eggs with milk & cream and whisk very well.

Pour the egg mixture over the spinach and crumble the goat cheese

over top. Bake at 350 for atleast 15 minutes until fully cooked.