Garlic Mashed Potatoes

Ingredients

• 5 russet potatoes peeled and cut into 8ths
• 8 cloves garlic, peeled
• 1 cube butter
• 3/4 cup chicken broth
• 1/4 cup sour cream
• 1 teaspoon salt
• 1/4 tsp ground pepper
• 1/4 tsp nutmeg

Directions

• Place potatoes, salt and garlic in a large saucepan and cover with cold water.
• bring to a boil. Cook, covered, over medium heat until the potatoes are tender, about 10 minutes.
• Drain the potatoes and return them to the pan.
• Shake the pan over low heat to dry the potatoes slightly.
• Remove the pan from the heat.
• Mash the potatoes and garlic
• Stir in butter until melted
• Stir in broth, sour cream, pepper and nutmeg

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Harissa Maple Pecan Sweet Potatoes

Ingredients

• 1 1/2 cups pecans
• 1 1/2 cups maple syrup
• 6 sweet potatoes
• 1 stick butter, softened
• 1/2 cup spicy harissa paste
• 1 tsp salt

Directions

1. Preheat oven to 375 F.
2. Add pecans to a sheet tray and toast in the oven for 7 minutes
3. Heat 1 cup of maple syrup in a high-sided skillet over medium heat until reduced by half
4. Toss in toasted pecans and cook for 4 minutes
5. Spread pecans in an even layer onto a parchment-lined tray and let cool.
6. Slice each sweet potato crosswise into about 1/8 inch slices
7. In a small bowl, mix butter, harissa, remaining 1/2 cup maple syrup and salt.
8. Brush over sweet potatoes, and in between slices.
9. Place in the oven and bake for 60 minutes
10. Baste every 15 minutes with the maple harissa butter
11. Remove from the oven and baste with any remaining maple harissa butter
12. Spread candied picans over and in between potato slices

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Jiffy Cornbread Stuffing

Ingredients:

• 2 boxes JIFFY Corn Muffin Mix
• 4 eggs
• 2/3 cups milk
• 5 strips bacon
• Package italian sausage, casings removed
• 1 stick butter
• 4 stalks celery, chopped
• 1 onion, chopped
• 6oz mushrooms, chopped
• 1.75 cups chicken broth
• 1 tsp. sage
• 1 tsp. garlic powder
• 1 tsp. thyme
• 1 tsp. pepper
• 1 tsp. salt

Directions:

1. Preheat oven to 400°F. Grease an 8” square pan.
2. Combine muffin mix, 1 egg and milk. Bake as directed on package. 
3. Reduce heat to 350°F. 
4. Crumble cornbread on baking sheet and bake for an additional 5 minutes 
5. Cook bacon and remove from pan
6. Brown sausage in same pan and remove
7. Remove remaining bacon grease then melt butter in same pan.
8. Add celery, onions and mushrooms; sauté.
9. In separate bowl, combine 2 eggs, broth, sage, garlic powder, thyme, salt and pepper. Blend well.
10. Stir in bacon, sausage and vegetable mixture.
11. Fold in cornbread.
12. Spread in a greased 9x13 pan.
13. Bake 35 minutes.

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Chicken Pot Pie Soup

Ingredients

• 1 package potato tots
• 2 tablespoons olive oil
• 3 tablespoons butter
• 3 carrots chopped
• 2 parsnips chopped
• 6 stems celery chopped
• 1 onion chopped
• ½ cup flour
• 6 cups chicken broth
• 2 cups diced cooked chicken or turkey
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried marjoram
• 1teaspoon dried sage
• 1 cup frozen peas
• 3/4 cup half-and-half

Preparation

• Preheat oven to 450°F.
• Coat a large baking sheet with cooking spray.
• Place potato tots on the prepared baking sheet. Bake until golden and crispy, 20 to 25 minutes.
• Meanwhile, heat oil and butter in a large pot over medium heat.
• Add carrot, parsnip, celery and onion.
• Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
• Stir in flour and cook, stirring, for 1 minute.
• Stir in broth, chicken (or turkey), garlic powder, onion powder, marjoram and sage.
• Bring to a boil over medium-high heat, stirring occasionally.
• Reduce heat and simmer until thickened and bubbly, about 2 minutes.
• Remove from heat. Stir in peas and half-and-half.
• Arrange the potato tots over the surface of the soup.

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