Yes, friends, it's the 2nd Annual Tastey Tuesday Recipe Exchange!
It's where we all help each other out by sharing our most coveted holiday recipes......
For a link to last year's description.....click here!
Let's start off with a super easy, quick, not-exactly calorie or fat conscious (but completely Lapband friendly) recipe that's sure to woo your guests and comfort everyone around you. The key here is to keep the ease of this recipe a secret. Don't tell anyone what it really is. Trust me, it's a keeper......
I'm known far and wide for these....
Judi's Famous Mashed Potatoes
3 small bags of instant mashed pototatoes--mix them up!
-Four cheese
-Roasted Garlic
-Butter Flavor
Add 1 package dry Ranch Dressing
Throw in butter, milk and chicken broth and a big dollop of sour cream
Lots of black pepper
Mix it all up!
Throw it in the microwave
(for the amounts and times, check the directions on the bag and go with the consistency, butteriness you prefer)
Now, remember.......shhhhhhhhhhhhhh!!!!!
2 comments:
Brie en Croute by Paula Deen
Ingredients
1 sheet frozen puff pastry (package comes with 2 sheets)
1 tablespoon butter
1/4 cup chopped pecans or walnuts
1 small (8-ounce) wheel Brie
1/2 cup raspberry jam
2 eggs, beaten
Directions
Preheat oven to 375 degrees F.
Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of Brie and spread jam on top of nuts. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. Center the wheel of Brie on top of the pastry sheet. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle." Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the "bundle" shape. Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with top-quality crackers.
Brie en Croute by Paula Deen
Ingredients
1 sheet frozen puff pastry (package comes with 2 sheets)
1 tablespoon butter
1/4 cup chopped pecans or walnuts
1 small (8-ounce) wheel Brie
1/2 cup raspberry jam
2 eggs, beaten
Directions
Preheat oven to 375 degrees F.
Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of Brie and spread jam on top of nuts. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. Center the wheel of Brie on top of the pastry sheet. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle." Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the "bundle" shape. Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with top-quality crackers.
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