Make Ahead Mash Potatoes

5 lbs baking potatoes

1/2 c butter (1 stick)

1 c sour cream

8 oz cream cheese

salt and pepper to taste

Scrub, peel, and rinse the potatoes, and cut them into 2" pieces. Place them in a large stockpot and cover with water. Boil until fork tender, approximately 18-20 minutes.

Drain the potatoes and add remaining ingredients. Mash and mix well. To thoroughly mix ingredients you may want to us a a hand stand mixer Taste and adjust amount of salt if necessary. Transfer mashed potatoes to a shallow baking dish and cover with foil. Potatoes can be kept warm in the oven at this point, refrigerated or frozen. Makes 10-12 servings.

Make ahead tip: These can be made several days ahead and kept in the refrigerator. Preheat the oven to 350 degrees and bake for 30-45 minutes or until hot.

Crystal Maleski

Buttercream Frosting

1/2 c solid vegetable shortening

1/2 c (1 stick) butter or margarine (softened)

1 t vanilla extract

4 c powdered sugar

2 T milk

In large bowl, cream shortening and butter with an electric mixer.

Add vanilla. Gradually add the powdered sugar until frosting appears dry.

Add milk and beat at until light and fluffy. Keep bowl covered with a damp

cloth until ready to use.

Keep refrigerated in an air tight container when not in use.

Icing can be stored up to 2 weeks, rewhip before using.

Makes 3 cups.

Wilton

Chicken & Broccoli Green Salad

1/2 stalk of broccoli (chopped)

1 c cooked chicken (diced)

1/2 c cheddar cheese (cubed)

1 c croutons

romaine hearts

creamy salad dressing

Ashlee Macdonald

BBQ Chicken Green Salad

1 c cooked chicken (cubed in bbq sauce) or shrimp

1/4 red onion (diced)

1/2 c corn

1/2 c black beans

tortilla strips

romaine lettuce

ranch dressing

Ashlee Macdonald

Turkey Bacon Swiss Green Salad

1 c cooked turkey (cubed)

4 slices of cooked bacon (crumbled)

1/3 c swiss cheese (cubed or crumbled)

romaine hearts

ranch dressing

Ashlee Macdonald

BLT + Egg Green Salad

2-3 hard boiled eggs (sliced)

2 roma tomatoes (diced)

3 slices of cooked bacon (crumbled)

romaine heart

ranch dressing

Ashlee Macdonald

Pea Green Salad

1 c frozen peas (cooked and cooled)

3 strips of bacon (cooked, cooled, crumbled)

6 mini carrots (grated)

1/4 red onion (diced)

romaine lettuce

blue cheese or ranch dressing

Ashlee Macdonald

Southwest Green Salad

1 can corn (drained)

1/3 c salsa

1 can black beans (drained)

1 small can sliced olives

1 avocado (diced)

romaine hearts

ranch dressing

top with tortilla chips

Ashlee Macdonald

Orange Chicken Green Salad

1 1/2 c chopped orange chicken

1/2 c chow mein noodles

1 can mandarin oranges (drained)

romaine hearts

Ashlee Macdonald

Chinese Chicken Salad

1 c chow mein noodles

1/2 c sliced almonds

1 c cooked chicken (small cubed)

romaine hearts

Asian Salad Dressing:

1 t garlic powder

1 t ginger powder

1/4 olive oil

1/4 seasame oil

1/4 white vinegar

1/4 c soy sauce

3 T honey

1/4 c water

Ashlee Macdonald

Blue Cheese Bacon Wedge

6 piece of bacon (cooked and crumbled)

1 red apple (diced)

1/3 c cheddar cheese

1/3 c diced walnuts

1 head iceberg lettuce (cut in 6 wedges)

blue cheese dressing

Ashlee Macdonald

Grape Green Salad

1 1/2 c red seedless grapes (halved)

1/2 c walnuts (toasted or candied)

1/2 c gorgonzola cheese

romaine hearts

raspberry vinaigrette

Ashlee Macdonald

Cherry Walnut Green Salad

3/4 c cherries (pitted & halved)

1/2 c walnut (candied or toasted - optional)

1/4 red onion

1 green apple

romaine hearts

raspberry vinaigrette

Ashlee Macdonald