Busy Mom's Loaded Mashed Potatoes

Tonight is parent-teacher conferences at school and thank God for incredible relatives that are able willing to come sit with our littles so that we both are able to go up to the school. Tonight, my dear mother-in-law is headed over and will also be joining us for supper.

My secret-rub-recipe pork loin has been slow-cooking at 200 since 11:00am and I've got a spinach salad with raspberry vinaigrette ready-to-go. I just needed something else... something starchy.

My husband LOVES loaded mashed potatoes and I have never made any. For my first attempt, these came out incredible! Now, I've just got to figure out how to stay out of them until supper time!

     Ingredients:
     10 medium sized Yukon Gold potatoes, washed and quartered. (I leave the peel on).
     1C bacon bits
     3/4 C butter
     1/2 C onion & chive cream cheese
     2T plain cream cheese
     2T minced garlic
     1/4C milk
     salt
     pepper

1. Boil potatoes in a large stock pot of moderately salted water for about 10 minutes or until tender. Drain.
2. Using a mixer, mix potatoes on a medium setting for about 2 minutes or until about 1/2 way smooth.

Check out the steam coming up from the potatoes!

3. Add butter, cream cheeses, garlic and milk.  Mix on medium speed for another 2 minutes or until smooth.

4. Add bacon bits and pepper. Mix on low setting to combine.

This made a LOT and holy moly, is it good!. I plan on using the leftovers for a shepherd's pie for another night's supper.

    

Busy Mom's Easy & Delicious Cabbage Rolls

     Ingredients
     1lb lean ground beef , uncooked
     1 head cabbage
     1 cup of uncooked rice
     2 cups of water
     2 eggs, beaten
     1/4 cup dry minced onion
     1 teaspoon pepper
     1/2 teaspoon salt
     1/4 cup of milk (I use almond milk)
     1 jar of your favorite spaghetti sauce
     1 cup of brown sugar
     1/4 cup of lemon juice
     2T Worcestershire sauce



1. Bring a large stockpot of water to boil then remove from heat. CAREFULLY place the entire head of cabbage in the water and let stand for a few minutes.

2. With tongs, carefully peel up each leaf of cabbage and place aside on a plate.

Try not to tear the leaves, but if you do, it's OK. Simply use two leaves to wrap each roll. 

The leaves separated on a plate and the core/leftovers on the right.

3. In a medium saucepan, cook the rice according to the rice directions and transfer to large mixing bowl.
4. Add to the bowl the 2 eggs, ground beef, minced onion, milk, salt and pepper. Using clean hands, mix well and set aside.
5. In a medium sized bowl, mix together the jar of spaghetti sauce, brown sugar, lemon juice and Worcestershire sauce and set aside.  Spray your deep casserole dish with non-stick cooking spray.

6. Spread 3-4 spoonfuls of sauce on the bottom of your casserole dish.
7. Using a clean surface and clean hands, start rolling your cabbage rolls! (see pic)

8. Spoon sauce over each of the rolls.

9. With remaining cabbage leaves, cover rolls. Then, pour remaining sauce over the top. 

10. Cook uncovered at 350° for 1 hour.