A few Sides

I've been slacking in the recipe-posting department lately. Here's a big shout out to Jenny-Down-Under for sharing these fabulous recipes. I'll think of you when I make them. (I'll think of you other times as well... but especially when these are on the table. I miss you!)

Twice Baked Potato Casserole

8 medium baking potatoes, about 4 pounds
1 package cream cheese (8 oz), softened
½ cup (1 stick) butter, softened
1 pint sour cream
2 cups (8 oz.) sharp cheddar cheese, shredded & divided
2 cloves garlic, minced
1 ½ tsp. salt
½ tsp. pepper
¼ cup chopped chives, for garnish
6 slices bacon, cooked crisp, drained and crumbled, for garnish

Preheat oven to 350. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft.

Peel and mash potatoes in large bowl with potato masher or back of fork. Add cream cheese, butter, sour cream, and 1 cup of cheddar. Stir well. Add garlic, salt and pepper, and stir again.

Spray a 13x9-inch baking dish with nonstick cooking spray. Place potato mixture in dish, cover with plastic wrap and refrigerate casserole until ready to bake. Bake for 30-35 minutes until hot. Sprinkle remaining cheddar over top of casserole and return to oven for 5 minutes or until cheese melts. Garnish with chopped chives and bacon before serving.


Carrots in Almond Sauce

1 pound carrots, julienned
½ cup green onions, thinly sliced
¼ cup butter (½ stick)
1 tsp. cornstarch
½ cup water
½ tsp. chicken bouillon granules
½ tsp. dill weed
1/8 tsp. pepper
¼ cup sliced almonds, toasted

In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Transfer to a serving bowl and keep warm. In the same pan, sauté onions in butter until tender. Combine cornstarch and water until smooth; stir into onions. Add bouillon, dill and pepper. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened and bubbly. Stir in almonds. Pour over carrots; stir to coat.


Pretzel Salad

¾ cups margarine or butter
2 cup pretzels, crushed
2 Tbsp. sugar
1 8 oz. package cream cheese, softened
1 cup sugar
1 small can crushed pineapple, drained
1 container Cool Whip (8 oz.)
1 large package raspberry Jello (6 oz.)
2 cups water (1 hot and 1 cold for faster setting)
1 package frozen raspberries

Melt butter in a 9x13 pan. Mix pretzels and sugar and sprinkle on top of butter. Stir together. Bake at 425 for 5 minutes. Allow to cool. Mix together cream cheese, sugar, pineapple,and Cool Whip, spread over pretzel crust. Combine Jell-O, water and frozen fruit. Pour over cream cheese layer while warm. Refrigerate at least 3 hours.