Peel potatoes and dice into one inch cubes. Place potatoes into a pot, and cover with water, and place over a medium to high heat. Simmer them for about 15 minutes or until tender. During the last five minutes of the potatoes cooking time, add the cabbage so it will cook. Drain all vegetables and place into a bowl or back into the pot. Add heavy cream and butter; mash the potatoes and cabbage together with either a potato masher or a hand held mixer. Season to with salt and pepper to taste, before serving.

Yield: 4 servings

2 C. dry penne pasta
8 oz. Velveeta cheese
1/2 C. heavy cream

Cook pasta according to package directions. Cube Velveeta in small pieces, so it can melt easily. In a small sized saucepan combined cubed Velveeta cheese and heavy cream. Turn the heat on low, and stir until all cheese is melted. Reduce the heat  to simmer until you are ready to combine with the pasta. Once pasta is done, pour back into the pot where it was cooked, add sauce, and mix well. 

If you need to reheat this later, the macaroni and cheese can be made creamy again by adding heavy cream to this.  Honestly, you can use milk, for this recipe, but the results are much more creamy when you use heavy cream.  I have made this with half and half  and whole milk with good results.

Do you have any interesting stories or experiences of you ordering off the children’s menu?  In addition to ordering this via take out, I have also been guilty of ordering the Peanut Butter and Jelly kids combo at Panera Bread.  I never keep bread in my house, because I don’t eat a whole loaf before it goes stale, so for me a freshly made peanut butter and jelly sandwich is a treat for me.  What are your guilty pleasures from a children’s menu?

1 lb carrots, washed and trimmed
1 tbsp olive oil
1 tbsp honey
2 tbsp lemon juice
salt and freshly ground black pepper
a few fresh thyme leaves or pinch of dried

Preheat the oven to 400F. Cut the carrots into thick batons – try and make them similar sizes and then they will cook evenly. Place in a roasting tin, add the oil, honey and lemon juice and seasoning and toss well to mix.  Roast the carrots for 20-25 mins, stirring halfway through this time, until the carrots are golden and tender. Scatter over the herbs and serve warm.

2 pounds broccoli
3 tablespoons olive oil
3/4 teaspoon coarse salt
1/4 teaspoon ground pepper (I enjoy mixed peppercorns and my favorite grinder)
2 tsp lemon zest
1 tsp minced roasted garlic in olive oil

1)-Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli. Using a vegetable peeler, peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces.

2)-In a large bowl, toss florets and stems with olive oil, salt, and pepper.

3)-Spread in a single layer on a rimmed baking sheet; roast, turning broccoli halfway through, until tender, about 15 minutes.

Thanks to KatRiley for sharing broccoli recipe.

Sliced and separated Spanish onions
Pan or bowl of water
Pan or bowl of all purpose flour
Pan or bowl of melted vanilla ice milk
Pan or bowl of ground corn meal
Cookie sheet for air drying

Place above items on counter in order listed. Dip onion in water, then flour (shake off excess), dip in melted ice milk, then corn meal. Gently shake off excess and place on cookie sheet to air dry for at least 20 minutes.
Fry until browned.

Sifting the flour and corn meal once in a while keeps lumps out and makes it easier to coat the rings When placing on cookie sheets to save room, lean on top of each other to allow entire ring to dry.

1 Cup crushed saltines
1/4 Cup melted margarine
2 cups thinly sliced Vidalia onions
2 Tbsp margarine
1/4 cup shredded cheddar cheese
2 eggs slightly beaten
3/4 Cup milk
3/4 Tsp salt

Mix saltines with the melted margarine. Press into 9″ pie plate.

Sauté onions in 2 Tbsp margarine until tender but not brown. Pour into crumb crust.

Mix remaining ingredients and pour over onions.

Bake @ 350 for 20-30 minutes/or until knife comes out clean.

Thanks to Mari for sharing this recipe.

4 potatoes
1 extra potato for the pot
1 5 oz. can evaporated milk 1 tsp. Sea Salt
1/4 tsp. onion powder
Butter or Margarine
Salt & Pepper

Peel potatoes, dice into small chunks. Bring to boil in saucepan, with enough water to just cover the potatoes. Add sea salt. Potatoes are fully cooked when stabbed through with a fork. Drain, leaving a small amount of water in bottom of pan. Put potatoes back on burner. Add butter or margarine and stir, enough to completely coat all potato chunks. Keep potatoes moving so they do not burn. Stir in onion powder. Remove from stove. With either a potato masher or electric beaters, begin to mash/whip potatoes, adding evaporated milk until the proper consistency is reached. If using an old-fashioned masher, be sure that all chunks are broken up, and then finish with a whisk. Add additional butter or margarine if desired and salt & pepper to taste.

The onion powder is purely optional. Garlic powder may also be used. If evaporated milk is too sweet for your taste, regular milk may be substituted. The number of potatoes and size of can of evaporated milk used will vary according to the number of diners.

Thanks to hyjinx for sharing this mashed potato recipe.

2 medium yams
1 Tbsp. butter
1/2 Tbsp. fresh thyme, chopped
2 Tbsp. fresh chives, chopped
1/4 tsp. salt, or to taste
Pinch of freshly ground black pepper
Grated cheese for topping mixed with chili garlic sauce

1. Wash the yams and prick with a fork. Place on a baking tray and bake at 400°F for 1 hour, or until soft when gently squeezed.
2. Cut in half lengthwise and carefully scoop the flesh out into a bowl, being careful not to break the skins. You may find it helpful to hold the yams in a cloth. Add the butter and mash well. Add the thyme, chives, salt, and pepper to taste and mix well.
3. Spoon the mixture back into the skins, piling up slightly in the center. Mix grated cheese and chili garlic sauce. Then top yams with this and return to the oven for about 10 minutes, or until the cheese is melted and the yams are heated through.
Serves 4

Nutritional Information Per Serving: Calories: 205, Fat 3.2g (28 cal), Carbohydrate 42g (168 cal), Protein 2.3g (9 cal) Added information: Saturated Fat 1.9g, Cholesterol 8mg, Sodium 161mg, Dietary Fiber 6.2g

Thanks to Burgundy_sal for sharing this recipe.

1 Bag of baby spinach leaves
1 Egg plant
1 Yellow Bell Pepper
24 Snap Peas (pea pods will also work)
10 spears fresh Asparagus
Pickled Garlic
Sundried Tomatoes packed in Olive Oil
Olive Oil
1 fresh lemon
1 garlic clove (crushed)
Sugar
White Balsamic Vinegar
salted pumpkin seeds

Wash all vegetables well. Peel and slice Egg Plant. Then put into a drainer and salt. Let sit until most of the liquid has come out. Grill pepper, asparagus and egg plant. After grilling pepper, put into an air tight container. Just set the other veggies aside. After 20 minutes, peel the pepper. Slice asparagus into 1 inch pieces and slice egg plant into strips. Right before serving, mix all veggies together, including sundried tomatoes (sliced) and whole pickled garlic. For dressing, pour in olive oil (about 1/4 cup to ½ cup (depending on how big your salad is), white balsamic vinegar (about half the amount of the olive oil), garlic clove, grated peel from lemon, juice from lemon and 2 tsp of sugar. Shake like crazy. Then dress your salad right before serving. It is some work, but well worth it.

Thanks to Shelli for sharing this salad recipe.

3 – 4 Large baking potatoes
1 small can Campbell’s Cream of Mushroom Soup
1 lb. crisply fried and crumbled hickory smoked bacon
2 cups shredded medium to sharp cheddar cheese
1 1/2 to 2 cups of Daisy Sour Cream
Handful of fresh, finely minced chives
Salt & pepper to taste

Bake potatoes, wrapped in foil until fork tender

Cool at room temperature for an hour or so

Slice potatoes lengthwise and scoop out the insides into a large bowl, leaving at least 1/4 inch of potato in the skins. Place skins on a baking sheet to use later.

Add sour cream, soup, bacon and more than half of the cheese to potaoes in bowl. Whip with electric mixer until barely blended.

Fold in chives and bacon.

Scoop mixture back into the potato shells and top with rest of cheese.

Bake in oven at 375 until bubbly and browned.

2 lb. carrots (about 8 med-large) peeled, and cut into chunks
1 cup sugar
1-1/2 tsp. baking powder
1-1/2 tsp. vanilla
1/3 cup flour
4 eggs
1/2 cup butter, melted

Cook the carrots until tender; drain and mash. In large mixing bowl, combine mashed carrots, sugar, baking powder, vanilla and flour. Beat for 3 minutes.  Add eggs, one at a time, beating well after each addition. Continue to beat, slowly adding melted butter.  Pour mixture into a greased 1-1/2 quart baking dish or 9″ square pan. Bake at 325F about an hour, or until set in the centre. Note: if your oven runs hot, reduce the temperature a bit to avoid scorching the bottom.
To serve,lightly dust the top with powdered sugar.

Thanks to Pegger for sharing this recipe.

1/4 cup of bacon drippings
1/2 cup milk
1 egg, well-beaten
1/2 cup sifted all-purpose flour
1/4 teaspoon salt

Temp: 450? F Time: 10 – 15 min. I use a glass pie plate so if you also do, turn the heat down to 425°F.

Tip

One tasty and cooking trick – save in a mug in the fridge drained off bacon drippings to use in this recipe – also for that super taste in English Roast Potatoes!

Now combine well-beaten egg and milk; beat till light. Gradually beat in sifted flour and salt; beat with dover beater till smooth. Let stand 30 minutes. (I personally don’t bother with this letting stand 30 minutes step.)

Put the bacon dripping into an 8″x8″ baking pan or divided up between 6 large muffin tins. Heat in oven, make sure you watch pan as it will start to smoke! Pour batter into hot pan; bake in hot over till done.

The trick is the hot fat and the hot oven. Do not keep opening the oven to check. Serve immediately as it will deflate as it gets cold. Pour nice beef gravy over top. Or you can use “Yorkies” with chicken.

Thanks to Ladylumps for sharing this recipe.

6 cups mashed sweet potatoes (5 to 6 potatoes-see step #1)
3/4 cup dark brown sugar
1/2 cup heavy cream
1/4 cup melted butter
1/4 teaspoon cinnamon
1/4 teaspoon salt
2 cups mini marshmallows

Oatmeal Streusel:
1/2 cup rolled oats
4 tablespoons dark brown sugar
2 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
4 tablespoons cold butter

Rub a little vegetable oil on the skin of each sweet potato and bake them in a preheated 400 degree oven for 60 to 70 minutes or until they are tender. When the potatoes are cool enough to handle, scrape out the insides and use an electric mixer on high speed to beat the potatoes until they are mashed and smooth. Measure exactly 6 cups of the mashed sweet potato into a large bowl.

Add 3/4 cup brown sugar, heavy cream, melted butter, 1/4 teaspoon cinnamon, and salt into the sweet potatoes and mix well with the beater until all the ingredients are incorporated. Pour this mixture into an 8×8-inch baking dish.

Preheat oven to 350 degrees.

Make the oatmeal streusel by grinding the rolled oats to a fine flour using a food processor. A blender will also work.

Combine the oat flour with 4 tablespoons brown sugar, all-purpose flour, and 1/4 teaspoon cinnamon in a small bowl. Cut the cold butter into the dry mixture using a pastry knife or a fork. You should have a crumbly mixture with pea-size bits. Sprinkle this oatmeal streusel over the sweet potato mixture and pop it into the oven for 70 to 80 minutes or until the top begins to brown slightly.

When you remove the casserole from the oven immediately spread the marshmallows over the top. Let this sit for about 10 minutes. The heat from the casserole will melt the marshmallows, and then it’s ready to serve.

Thanks to April_Kitty for sharing this recipe.

1 medium head of green cabbage — shredded
2 medium carrots — grated
1 green pepper — finely diced
2 Tbsp. onion — grated
2 C mayonnaise
3/4 C sugar
1/4 C Dijon mustard
1/4 C cider vinegar
2 Tbsp. celery seeds
1 tsp salt
1/8 tsp white pepper

Mix vegetables in a bowl. Mix remaining ingredients in another.  Mix together and toss well.   Cover and refrigerate 3-4 hours.

Thanks to kirbahashi for this recipe.

2 3/4 C. water
1 C. Martha White Yellow Corn Meal
1 C. cold water
1 tsp. salt
1 tsp. sugar

Bring 2 3/4 cups water to a boil.  Combine corn meal, cold water, salt and sugar; gradually add this to boiling water stirring all the time.  Cook until thick.  Reduce heat and cover pan, cook 5 more minutes, stirring frequently.  Pour into a loaf pan and cool, then refrigerate several hours.  Turn out of pan and cut in 1-inch slices.  Fry slowly in hot fat turning once.  When browned serve hot with butter and syrup.