Homemade Mashed Potatoes

Ingredients:

5 pounds of Russet or Gold potatoes, peeled and diced

1/2 cup butter, divided

8 oz cream cheese

8 oz sour cream

1/2 cup milk

1/2 tsp salt

1/2 tsp pepper

Instructions:

1. Add peeled and diced potatoes to a pot and cover with water.  Bring to a boil, reduce heat and allow to simmer for 20-25 minutes or until the potatoes are soft.  Drain potatoes and return to pot.

2. On low heat, add 5 tbsp. butter and the cream cheese to the pot. Begin to mash potatoes with potato masher or mixer.

3. Stir in sour cream.  Slowly add milk until you get the consistency you want.

4. Add salt and pepper.  Keep mashing.  Stir and place in casserole dish to enjoy!

Spinach Dip

Ingredients:

10 oz fresh spinach leaves, rinsed

8 oz cream cheese, softened

1 cup sour cream

1 tsp minced fresh garlic

1/2 tsp salt

1/4 tsp pepper

1 smally diced jalapeno

1 1/2 cups fresh shredded Italian cheese,

chips, crackers, bread, or vegetables or serving

olive oil or cooking spray for pan

Instructions:

1. Preheat oven 375 degrees F.  Coat a casserole dish with oil or cooking spray.

2. Steam or saute the spinach until wilted.  Let it cool and wring out all the excess water. Coarsely chop the spinach.

3.  Stir the softened cream cheese, sour cream, minced garlic, salt, pepper, jalapeno, Italian cheese in a bowl.  Add the chopped spinach and mix well.

4. Spread the mixture into the casserole dish.

5. Bake for 20 minutes or until the dip is bubbly and the cheese is melted.  Turn the oven to broil and cook for 2-3 more minutes or until the cheese starts to brown.  Enjoy!

Homemade Blueberry Compote

This is a topping that's great for breakfast (pancakes or waffles), desserts (ice cream, cheesecakes), or even peanut butter and jelly sandwiches (according to my kids).

Ingredients:

2 cups blueberries (we used frozen)
1/4 cup water (may need to double if using fresh blueberries)
4 tablespoons sugar
1 medium lemon, squeezed and strained
1-2 tsp cornstarch










Instructions:


1. In a medium saucepan, combine blueberries, water, sugar.  Bring to a boil over medium heat.

2. Add the cornstarch to lemon juice and mix well.  Pour into the saucepan and stir well.  Gently boil to reduce liquid for another 5-10 minutes while stirring periodically.  Sauce will thicken more as it cools.

3. Remove from heat.  Pour into a jar to cool.  Enjoy it hot or cooled (it's delicious both ways)!

If you want to enjoy it with Gluten Free Homemade Pancakes, click Here