Broccoli Cheese Mashed Potatoes

These potatoes are so divinely delicious and full of cheesy goodness that they could easily be counted as dinners main course and no longer the plain old side kick.  The best way to describe these potatoes: broccoli cheese soup meets mashed potatoes.  Don't get the wrong idea from that though, these potatoes aren't soupy.  They are fluffy, flavorful and oh so cheesy, with all the right amount of nutrition from the broccoli =).  They are mashed potatoes made luxurious.  One thing I love about these potatoes is that you don't need drippings from meat for gravy, just a whole lot of velvety cheese. I hope you enjoy these irresistible Broccoli Cheese Mashed Potatoes as much as I do! 
If you like these you may also like to try my recipe for Twice Baked Potatoes.  They are loaded with cheese, drizzled with zesty ranch, then finished off with crispy bacon and green onions, yum!   

Broccoli Cheese Mashed Potatoes
Yields 6 - 7 servings


Ingredients:
3 lbs Russet Potatoes
6 3/4 cups cold water, divided
3 cups broccoli florets
3/4 cup whole milk
1/2 cup heavy cream
3 Tbsp butter
1/3 cup sour cream
2 1/2 cups freshly grated medium or sharp cheddar cheese
1/4 cup freshly, finely grated Parmesan Cheese
1/4 cup freshly, finely grated Romano Cheese (or an additional 1/4 Parmesan cheese if you don't want to purchase both)
1/2 tsp onion powder
1/4 tsp garlic powder
Salt and freshly ground black pepper, to taste


Directions:
Peel and dice potatoes into about 2 inch pieces (I used medium potatoes and cut each into 6-8 pieces).  Place diced potatoes in a large pot, cover with 6 cups cold water. Cover pot with lid and cook potatoes over medium high heat for 25 - 30 minutes until potatoes are very tender when pierced with a fork.  
Meanwhile, steam broccoli by placing broccoli in a microwave safe bowl with 3/4 cup water and microwaving on high power for 4 - 5 minutes until very tender (alternately you can steam the broccoli in a steamer basket placed in a saucepan with water over the stove top until tender).  Drain water from broccoli and dice broccoli into tiny pieces, set aside.  Warm milk, cream and butter in a saucepan over the stove top or in the microwave in a microwave safe bowl.
Drain water from potatoes.  Pour potatoes into a large mixing bowl.  Mash potatoes very well with a potato masher.  Add in warm milk mixture, sour cream, Cheddar Cheese, Parmesan Cheese, Romano Cheese, onion powder, garlic powder, salt and pepper then whip mixture with an electric mixer on medium speed about 1 - 2 minutes until fluffy and smooth.  Fold in broccoli.  Serve warm garnished with additional shredded Cheddar Cheese if desired.

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Pina Colada Floats

Move on over Root Beer Floats because you have definitely met your top competitor! Pina Colada Floats. They are out of this world incredible!  Fresh pineapple sherbet is drenched with a mixture of lemon lime soda, creamy coconut milk and coconut flavor for a delightful float that contains the most coveted flavors of the tropics.  I can tell you beforehand this is definitely going to be one of my summertime favorites.  It is such a fun, exciting twist on a classic.  

Go on now, it's time to kick back in the warm suns rays that are finally coming out of hibernation, and enjoy one of these utterly refreshing Pina Colada Floats.

Pina Colada Float

Yields 1 serving (recipe can easily be doubled, tripled and so forth)

Ingredients:

3 Tbsp coconut milk

1 1/2 tsp granulated sugar

1/8 tsp imitation coconut extract or flavor

1/2 cup lemon lime flavored soda, such as Sprite

1/2 cup pineapple sherbet, recipe follows*

Directions:

In a bowl whisk together coconut milk, sugar and imitation coconut extract.  Stir mixture about 30 seconds until sugar dissolves.  Pour lemon lime soda into mixture and give it a quick stir (you just don't want to stir out the carbonation so barely stir once you add the soda just to combine ingredients).  Scoop pineapple sherbet into a glass then pour soda mixture over sherbet.  Serve immediately.

*If you don't have an ice cream maker you could also use store bought pineapple sherbet, but if you do then I think the homemade sherbet is a must =).  My recipe for Pineapple Sherbet is mostly pineapple where as store bought is often mostly water and sugar.

Recipe Source: Cooking Classy

Pineapple Sherbet

1 1/2 cups buttermilk, well chilled

1/2 cup granulated sugar

1/3 cup plain low-fat yogurt, well chilled

2 Tbsp light corn syrup

2 Tbsp heavy cream, well chilled

3 cups chilled pineapple puree that has been forced through a fine sieve, from 1 large pineapple**

Directions:

In a  large mixing bowl, whisk together buttermilk and sugar until sugar has dissolved.  Stir in remaining ingredients.  Pour mixture into an ice cream maker and process according to manufacturers directions.  Freeze mixture until firm about 3 hours.

**To make the puree, peel and core a pineapple.  Dice pineapple and place in a food processor.  Puree pineapple 1-2 minutes until very smooth.  Force puree through a fine sieve into a bowl, then measure out 3 cups for recipe and chill completely.

Recipe Source: Cooking Classy

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Banana Tres Leches Cake

Tres leches cake meets the flavors of the tropics to make one seriously incredible and addictive cake.  This cake is definitely one of my favorites!  I have made it many times and every time I can never stop at just one slice.  It's not often I use a box cake mix, but with this recipe you would never now it started from a mix.  
Tres Leches is such a creamy and moist cake thanks to its "tres leches" translated in English to "three milks."  Then you throw bananas and coconut into it using this recipe and wow!  Basically this is the cake of Heaven =).  When I bake this cake I just like to pretend it's my birthday even when it's not, so I can eat as much of the cake as I want.  This cake was baking in my oven today while I was exercising and boy was it hard to keep going as I could smell the sweet, intoxicating aroma of this cake filling my home.  I kept imaging racing over, as though I had animal instincts and diving into the cake with my hands =).  This cake is just that good!  Thanks Betty Crocker for a great recipe!
Wondering what to do with the left over coconut milk you have remaining after making this recipe, try my Pina Colada Floats, a refreshing tropical delight.

Banana Tres Leches Cake
Yields 16 Servings


Ingredients:
1 Box Betty Crocker SuperMoist White Cake Mix
1 1/4 cups water
2 Tbsp vegetable oil
3 large eggs
1 cup mashed overripe bananas (about 2 medium bananas)
1 (14 oz) can sweetened condensed milk
1/2 cup coconut milk
1/2 cup half and half or cream


1 cups heavy whipping cream
3 Tbsp granulated sugar
2 bananas, sliced
1/2 cup sweetened, toasted coconut


Directions:
Preheat oven to 350 degrees.  Butter the bottom only of a 13x9 baking dish. In a large mixing bowl, combine cake mix, water, vegetable oil, eggs and mashed bananas.  Using an electric mixer, beat ingredients on low speed for 30 seconds then increase speed to medium and beat for 2 minutes, scrapping down the sides of the bowl frequently.  Pour mixture into prepared baking dish and bake 33 - 38 minutes until toothpick inserted in the center comes out clean.  Allow cake to cool completely about 1 hour.
In a large mixing bowl, whisk together sweetened condensed milk, coconut milk and half and half.  Poke top of entire cake every 1/2 inch with a large rimmed fork.  Pour milk mixture evenly over cake.  Cover cake and refrigerate 2 hours (or overnight) until liquid is absorbed into cake.
In a medium mixing bowl, using an electric mixer, whip heavy cream until soft peaks form.  Add in granulated sugar and beat until stiff peaks form.  Frost cake just before serving with sweetened whipped cream and sprinkle cake evenly with toasted coconut.  Garnish cake slices with sliced bananas.  Store cake in refrigerator.  


Recipe Source: adapted slightly from Betty Crocker

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Red Enchilada Sauce {from Scratch}

What is the number one key to good enchiladas?  The sauce.  The sauce you use on your enchiladas will either make or break the dish.  It is the central ingredient of the enchilada and will really decide whether or not your enchilada is bold and amazing, or flavorless and dull.
I can finally say I have become familiar and comfortable with the spices in my kitchen. I am not afraid to use them.  A good saying I once heard regarding spices and food is, if they smell good together they will probably taste good together.  I think this a helpful piece of advice if you like to experiment in the kitchen, like me.  It's a tip I used while experimenting to create my own version, this version of red enchilada sauce. 
I created this recipe because the canned enchilada sauce has just never done it for me, especially the red (the green canned is a bit better but still not as good as fresh homemade).  It's just watery and lacks flavor.  It's what you use when you're willing to just settle, but when you really want Mexican food I believe you have to make your own sauce.  And why wouldn't you?  This homemade enchilada sauce is so easy to make!  
I hope you enjoy this recipe as much as I do, so you no longer have to settle for the can.  Enjoy!

Red Enchilada Sauce
Yields about 3 1/2 cups


Ingredients:
2 Tbsp extra virgin olive oil
3 cloves garlic, finely minced
2 Tbsp finely grated onion
1 Tbsp masa harina or all-purpose flour
2 cups tomato puree
1 1/2 cups water
1 Tbsp apple cider vinegar
3 Tbsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp cocoa powder
1 tsp cayenne pepper (optional, or decrease/increase for desired heat level)
1 tsp salt, or to taste
3/4 tsp ground coriander
1/2 tsp oregano
1/2 tsp freshly ground black pepper
1/4 tsp cinnamon


Directions:
Heat olive oil in a medium saucepan over medium heat.  Add in garlic and onion and saute for 2 minutes.  Whisk in masa harina or flour until well blended.  Stir in remaining ingredients and bring mixture just to a gentle boil, then reduce heat to low and simmer 20 minutes (to see an example of how to prepare the enchiladas you can view my post for Chicken Enchiladas with Green Sauce).  Store any remaining enchilada sauce in refrigerator up to 1 week.


Recipe Source: Cooking Classy

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Chocolate Chip Cookie Dough Fudge

Chocolate Chip Cookie dough fudge, yes!  Two superior, delectable desserts combine into one for a sensational treat that literally melts in your mouth.  Here's a recipe I've had on my to do list for several months and thanks to a post from Dainty Chef I was reminded this needs to be marked as done.  I shouldn't have waited this long.  This fudge is unparalleled!  
When I saw the picture  and recipe over at Bake at 350 I immediately thought of penuche fudge.  This fudge, to me, is an incredible combination of chocolate chip cookie dough meets penuche fudge.  It literally melts in your mouth.  I need to get it out of my house because I can't stop eating it!  Thank you Bake at 350 and Sweet Confections Cookbook for a spectcular and genius recipe!  This is not only perfect for me but perfect for gift giving as well.

Chocolate Chip Cookie Dough Fudge
Yields 16 squares


Ingredients:
1 cup granulated sugar
1 cup light-brown sugar
1/2 cup heavy cream
1/4 cup milk
1 Tbsp corn syrup
3/4 tsp salt
2 Tbsp butter
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup semi-sweet chocolate chips


Directions:
In a 3 quart saucepan combine granulated sugar, brown sugar, cream, milk, corn syrup and salt.  Cook mixture over medium heat, stirring constantly with a wire whisk until sugar has dissolved.  Heat mixture to 240 degrees, stirring occasionally.  Once it reaches 240 degrees immediately remove from heat and stir in butter, vanilla and flour.  Stir mixture until it becomes thick and lukewarm.*  Pour mixture into an electric stand mixer and beat mixture on medium speed with the paddle attachment for about 2-4 minutes until mixture is very thick, scraping down sides of the bowl several times while mixing.  Press thickened fudge into a buttered 8x8 dish and gently press chocolate chips onto fudge.  Refrigerate fudge about 30 minutes until fudge is set and chocolate is hardened.  Cut into squares and store in an airtight container.


*This method is different from that of the original recipe.  If you have ever made penuche fudge before you may have used the same method I used here.  Stirring the fudge simply cools it faster, rather than pouring it into a pan and waiting for it to cool.  It saves wait time and washing another pan.


Recipe adapted from: Bake at 350

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Cinnamon Roll Mug Cake (made in 3 minutes!)

Wow!  Why did I not get into the mug cake phenomenon until now?  When I would see the pictures of mug cakes floating around on Foodgawker.com I thought, seriously, how could a cake be made in the microwave and actually be good?  Well, I am here to tell you mug cake works! Not only does it work, it is incredible. It's brilliant.  It's the greatest thing since sliced bread!  
I think I may gain 10 pounds this month from adapting this method for making cake.  I created this recipe because I adore cinnamon rolls but I'm not a fan of the prep/wait time.  This can be made, ready to eat in 3 minutes flat.  This cake is surprisingly moist, it has every flavor of a cinnamon roll, it's easier and last but definitely not least, clean up is a breeze!  How can I go back to the tedious method of rolling and rising cinnamon rolls now?  I love the idea of mug cakes because really, what dessert can be made so quickly and taste so decadent as though it took hours to make?  How amazed would unexpected guest be when you have this delicious, fancy cake sitting in front of them in just a number of minutes.  If you are not a baker, fool anyone into believing you are with this simple cake =).  It's easier than making a box of mac n' cheese.  So husbands that say they can't cook, see here.  You've just run out of excuses.

Cinnamon Roll Mug Cake

Yields 1 mug cake (about 1 -2 servings)

Ingredients:

2 Tbsp applesauce

1 Tbsp vegetable oil

1 Tbsp buttermilk

1/4 tsp vanilla extract

1/4 cup + 1 Tbsp all-purpose flour

2 1/2 Tbsp packed light-brown sugar

3/4 tsp ground cinnamon

1 dash ground nutmeg (optional)

1/4 tsp baking powder

1/8 tsp (scant) salt

1 Recipe Cream Cheese Icing, recipe follows

Directions:

Prepare Cream Cheese Icing according to directions listed, set aside.  Combine all ingredients (minus Cream Cheese Icing) in a mug then whisk together with a fork until combine and nearly smooth.  Microwave mixture on high power for 1 minute then check cake for doneness. If it is not fully cooked microwave for an additional 15 seconds.  Serve warm topped with Cream Cheese Icing.  

Cream Cheese Icing

1 Tbsp Cream Cheese or Neufchatel Cheese, softened

2 Tbsp powdered sugar

1 tsp milk

Directions:

Combine all ingredients in a small bowl and whisk with a fork until smooth.

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Orange Creamsicle Buddies (Variation on Muddy Buddies)

Ah, creamy, dreamy Orange Creamsicles, aren't they just amazing?  Indeed they are one of my favorite dessert flavors, that is why I created my recipe for Oranges and Cream Cookies and Orange Creamsicle Popcorn, and now these!  Orange Creamsicle Buddies.  They are woman approved, man approved and kid approved.  I love them, my husband loves them and my kids love them.  I never thought the classic muddy buddies would ever see a competitor, but here it is.  They are bursting with natural, zesty and refreshing orange flavor thanks to the orange zest and pure orange extract they contain.  They vanilla chips and cream compliment the orange flavors perfectly giving these treats that delightful oranges and cream flavor.  Once you start munching on these, trust me, it's hard to stop!  Before you know it you'll be reaching in for another handful only to find the last bits of remaining crumbs mingling at the bottom along with some of the sugar dust.  Now don't go drinking it =).
Try these and it's very likely this delicious and exciting recipe will find a spot right next to the muddy buddies recipe in your recipe book.

Orange Creamsicle Buddies
Yields 8 cups


Ingredients:
8 cups Rice Chex Cereal
1 1/2 cups white vanilla baking chips
1/4 cup butter
3 Tbsp heavy cream
1 1/2 Tbsp orange zest (this is the zest of about 1 1/2 large oranges)
1 tsp orange extract
1 1/2 cups powdered sugar


Directions:
Measure 8 cups Rice Chex Cereal into a very large mixing bowl, set aside.  In a microwave safe mixing bowl, combine vanilla baking chips, butter, cream and orange zest.  Microwave mixture on 50% power in 30 second intervals, stirring with a fork after each interval, until melted and smooth.  Stir in orange extract.  Pour mixture over Chex Cereal and gently toss mixture with a rubber spatula until evenly coated.  Pour coated cereal into a 2 gallon ziploc bag, add powdered sugar and seal bag.  Shake mixture until evenly coated with powdered sugar.  
For a crispier version: preheat oven to 275 degrees.  Divide prepared Orange Creamsicle Buddies in an even layer among two cookie sheets and bake 20 minutes, stirring once halfway through baking.  Allow to cool and store mixture in an airtight container.


Recipe Source: Cooking Classy

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