My Most Requested Recipe

 I share this blog post each year as it is the most requested recipe I have ever posted on my blog. I have a 50 pound bag of potatoes just waiting to jump into this recipe, and off to the freezer. I hope your family enjoys these potatoes as much as mine does!

 As a child, my family always celebrated Thanksgiving with my dad's family. Dad had four brothers, all farmers, all living within 5 miles of each other. Even though we saw each other often, it was special to come together on Thanksgiving. The moms kept themselves busy in the kitchen, complete with aprons to protect their holiday dresses. The dad's waited anxiously for the feast, while discussing farming and football. And the cousins played, and played until we were coaxed to the dinner table to join in the table prayer. We shared a wonderful meal, shared stories, and shared lots of laughs. As late afternoon rolled around, we all headed home to feed and milk the cows, thinking about our "Norman Rockwell" Thanksgiving celebration.
 
This mashed potato recipe often finds its way to our holiday table. I love that it can be made ahead and even frozen so every day can seem like a holiday.

Make-Ahead Mashed Potatoes
5 pounds potatoes
8 ounces low-fat cream cheese, softened
3/4 cup low-fat sour cream

4 tablespoons butter
3/4 cup milk
1 1/2 teaspoon salt
Peel potatoes and cut into chunks. Put potatoes in pot and fill with cold water. Cook 25 minutes until fork tender. Drain potatoes and keep them in hot pot. Add all other ingredients. Mash all together. Place in freezer containers to freeze. Thaw in refrigerator for 2 days. Spray interior of slow cooker and add potatoes. Brush the top with 1 tablespoon butter and sprinkle with paprika. Cook on low 2-4 hours. If preferred, bake in oven at 350 degrees for 30-40 minutes.

Ole' Let's Celebrate!

It's National Tortilla Chip Day!

Let's Celebrate!

February 24th is a day set aside to honor this delicious snack food made from corn tortillas. Tortilla chips are a favorite snack at our house. Eaten alone, they are great... eaten with cheese, they are even better! Whether we dunk them in homemade salsa, drench them in melted cheese, or enjoy them with this Hot Corn Dip; it's hard to say no to this snack.

 

Hot Corn Dip

 

Ingredients:

2 tablespoons unsalted butter
3 1/2 cups corn kernels
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/4 cup chopped green onion (green and white parts)
1 jalapeno, seeded and minced (if desired)
2 teaspoons minced garlic
1/2-1 cup mayonnaise
4 ounces monterey jack cheese or 4 ounces cheddar cheese, shredded
4 ounces sharp cheddar cheese, shredded
1/4 teaspoon cayenne
tortilla chips, for dipping
Directions:

1. Preheat the oven to 350° degrees F.
2. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat.
3. Add the corn, salt, and pepper.
4. Cook, stirring occasionally, until the kernels turn deep golden brown, about  5 minutes.
5. Transfer to a bowl.
6. Melt the remaining tablespoon of butter in the skillet.
7. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
8. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
9. Transfer to the bowl with the corn.
10. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well.
11. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top.
12. Bake until bubbly and golden brown, 10 to 12 minutes.
13. Serve hot with the chips.
14. NOTE: This recipe does NOT reheat well after freezing.

Thanks to Food.com for this recipe.

This may be a corny, cheesy holiday- 

but it's still worth celebrating!

Visit Dairy Makes Sense for more dairy recipes

Daily Celebrations

Daughter Sara bought me an intriguing calendar this year, "Every day's a Holiday!" Perhaps Sara thought I needed a reason to celebrate something each and every day. I do like a good party! Or maybe she thought it's for busy people who only have enough time each day to read something only a paragraph long. Busy is my middle name! Or I wonder if Sara thought it would give me inspiration for my blog posts. Whatever the reason, it's funny and quirky. Maybe that's why Sara thought of me?

Ahhh, popcorn! I have not found any information or documentation to confirm this is a true "National" day, but why shouldn't this popular snack be recognized? The average American eats 17 gallons of popcorn a year. As a whole, America eats 4.3 billion gallons of popcorn a year, so is it any surprise that this tasty treat has its own day? 

Frito Pie Popcorn

Toss 12 cups hot popcorn, 6 tablespoons melted butter, 4 cups Fritos (or other corn chips) and 2 tablespoons chili powder. Spread on baking sheets. Top with 2 cups shredded cheddar cheese and 2 chopped scallions. Bake at 350 degrees until the cheese melts, 3 minutes. Season with salt. 

Recipe from Food Network Magazine

Or try Three Cheese Popcorn.

Hard to believe, but if you're not in the mood for popcorn, it's also "National Tin Can Day." Now that's a reason to celebrate. Bring on the party!

Competition For Norman Rockwell

As a child, my family always celebrated Thanksgiving with my dad's family. Dad had four brothers, all farmers, all living within 5 miles of each other. Even though we saw each other often, it was special to come together on Thanksgiving. The moms kept themselves busy in the kitchen, complete with aprons to protect their holiday dresses. The dad's waited anxiously for the feast, while discussing farming and football. And the cousins played, and played until we were coaxed to the dinner table to join in the table prayer. We shared a wonderful meal, shared stories, and shared lots of laughs. As late afternoon rolled around, we all headed home to feed and milk the cows, thinking about our "Norman Rockwell" Thanksgiving celebration.


This mashed potato recipe often finds its way to our holiday table. I love that it can be made ahead and even frozen so every day can seem like a holiday.

Make-Ahead Mashed Potatoes
5 pounds potatoes
8 ounces low-fat cream cheese, softened
3/4 cup low-fat sour cream

4 tablespoons butter
3/4 cup milk
1 1/2 teaspoon salt
Peel potatoes and cut into chunks. Put potatoes in pot and fill with cold water. Cook 25 minutes until fork tender. Drain potatoes and keep them in hot pot. Add all other ingredients. Mash all together. Place in freezer containers to freeze. Thaw in refrigerator for 2 days. Spray interior of slow cooker and add potatoes. Brush the top with 1 tablespoon butter and sprinkle with paprika. Cook on low 2-4 hours. If preferred, bake in oven at 350 degrees for 30-40 minutes.

For other Dairy Mom favorite recipes, check out Dairy Makes Sense