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Recipes
"The Best Mashed Potatoes"
By bnpolley
Slip the potatoes into a large pot of cold salted water and bring to a boil
- 2 1/2 pounds Yukon gold potatoes, well scrubbed and cut into quarters
- Kosher salt
- 1 stick unsalted butter
- 3/4 cup half-and-half
- 1 cup shredded smoked gouda
- Freshly ground pepper
- 1/4 cup thinly sliced chives
Crunchy Ranch Taters
By bnpolley
1. Preheat the oven to 350ºF
- 1 cup ranch salad dressing
- 1 cup sour cream
- 3/4 cup shredded Cheddar cheese, divided
- 1/4 cup crumbled cooked bacon
- 6 to 8 potatoes, scrubbed, cooked, cut lengthwise into quarters
- 1/2 teaspoon salt
- 1 cup crushed cornflakes
- 2 tablespoons butter, melted
Parmesan Roasted Baby Potatoes
By bnpolley
1.Preheat oven to 400 F (200 C)
- 1 pound (500 g) baby potatoes, scrubbed and cut in half
- 50 g butter
- 50 g Parmesan, grated
- garlic powder
- other seasonings (rosemary, thyme basil, oregano, etc), optional
Meatball Bubble Biscuits
By bnpolley
1 Heat oven to 375°F. Separate dough into 10 biscuits
- 1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk or flaky biscuits
- 10 frozen cooked Italian-style meatballs (about 5 oz), thawed, each cut in half
- 2 sticks (1 oz each) string cheese, each cut into 10 pieces
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1 cup marinara sauce, heated
Apple Cheesecake Pie
By bnpolley
1 Heat oven to 400°F. Line cookie sheet with foil; place in oven
- Pie
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 2 eggs
- 5 large apples, peeled, thinly sliced (8 cups)
- 1 1/2 teaspoons lemon juice
- 2 tablespoons packed brown sugar
- 4 teaspoons cornstarch
- 1 1/2 teaspoons ground cinnamon
- Topping
- 1 egg white
- 1 tablespoon water
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground cinnamon
Bow Ties with Tomatoes, Feta, and Balsamic Dressing- Cooking Light
By bnpolley
Cooking Light JULY 2009
- 6 ounces uncooked farfalle (bow tie pasta)
- 2 cups grape tomatoes, halved
- 1 cup seedless green grapes, halved
- 1/3 cup thinly sliced fresh basil leaves
- 2 tablespoons white balsamic vinegar
- 2 tablespoons chopped shallots
- 2 teaspoons capers
- 1 teaspoon Dijon mustard
- 1/2 teaspoon bottled minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 teaspoons extra-virgin olive oil
- 1 (4-ounce) package crumbled reduced-fat feta cheese
Cafe Rio Chicken
By bnpolley
Place all ingredients in a crock pot
- 2 lbs chicken breasts
- 1/2 a small bottle of zesty Italian dressing
- 1/2 Tbsp. minced garlic
- 1 pkt ranch dressing mix (mixed with 1/2 cup of water)
- 1/2 Tbsp. chili powder
- 1/2 Tbsp. ground cumin
Turkey Bacon Breakfast Rolls
By bnpolley
Preheat the oven to 350 degrees
- 1 tube refrigerated bread dough, whole wheat if possible
- 3 slices turkey bacon
- 1 teaspoon dried thyme or 2 teaspoons fresh
- sprinkle red pepper flakes (optional)
Triple Silken Pumpkin Pie
By bnpolley
1. Roll the dough out to a 16-inch circle, ¼ inch thick; you will need only about two thirds of the pastry
- For the Pumpkin Custard layer:
- Dough for a single crust pie (recipe follows)
- 2 tablespoons sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoons ground cinnamon
- 1 large egg
- 1/2 cup packed dark brown sugar
- 6 tablespoons plain canned pumpkin (not pie filling)
- 1/4 cup sour cream
- 6 tablespoons heavy cream
- 1 tablespoon brandy (I used rum)
- For the Whipped Cream layer:
- 3/4 cup heavy cream
- 1/2 cup crème fraiche
- 2 teaspoons sugar
- 2 teaspoons maple sugar
- For the Caramel-Pumpkin Mousse Layer
- 1/2 cup heavy cream
- 3 tablespoons water
- 2 1/4 teaspoons (1 package) powdered gelatin
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 3/4 cup plus 3 tablespoons sugar
- 1/2 teaspoon fresh lemon juice
- 3/4 cup plain canned pumpkin (not pie filling)
- 3 large egg whites
- 1/8 teaspoon cream of tartar
- Whipped cream for garnish (optional)
Salsa Roll Ups --Weight Watchers
By bnpolley
Mix philadelphia cream cheese and salsa; spread onto tortillas
- 4 oz cream cheese softened
- 3 Tbsp. Your favorite Salsa
- 1/2 cup Mexican Style Cheese
- 1/4 tsp. chili powder
- 4 (6 inch) flour tortillas