Tag Archive: Butter


play-doh like mashed potatoes

Image by massdistraction via Flickr

Here is another recipe I learned from my former “maw in law”. Love ya Sharon. These are the creamiest mashed potatoes you can get from scratch,so yummy too.

6-8 medium potatoes

a “dollop” of mayonaisse Approx. 3 TBLSP.

a “dollop” of butter Approx. 3 TBLSP.

tsp. salt

tsp. pepper

a splash of milk if desired, just make sure you dont put to much, just a splash, because it will change the consistency and the taste.

Peel wash and cube potatoes, place in medium saucepan and bring to steady boil at medium heat for around 7 min. or until tenter

Drain water out of potatoes, place in large bowl or return to pan.

Add you salt and peeper, then your butter, stir just a couple times, now add your mayo. With and electric beater, mix potatoes for about 1-2 min. or until very smooth. Serve and enjoy!  Serves 6-7.

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Muddy Buddy’s

9 cups Chex ™ cereal

1 cup semi sweet chocolate chips

1/2 cup peanut butter

1/4 cup butter

1 teaspoon vanilla

1 1/2 cups powdered sugar

2 gal zip bag

Measure cereal into large bowl, set aside

In 1 quart microwave bowl combine chocolate, butter and peanut butter

Microwave on high for 1 min., stir

Microwave 30 seconds longer or until smooth stirred consistency

Add vanilla , stir

Pour choc mixture over the measured cereal and mix well until evenly coated

Add powdered sugar to zip bag, add cereal mixture, shake well

Spread on wax paper to cool, store in refridgerator.

This makes a lot, 18 1/2 cup servings, its super easy and fast to make, and yummy!

Enjoy!

This is a super easy shrimp recipe anyone can whip up!

Simple Garlic Butter Shrimp

14-16 oz. Shrimp (may be pre-cooked or raw, if raw steam for approx 3-5 min.)

¼ cup butter, melted

Dash of Garlic Salt

Dash of BK seasoning™

½ clove grated garlic

juice from ½ small lemon

Add shrimp to hot pan with butter, garlic, BK and garlic salt

Squeeze lemon over mixture

Sauté together approx. 3 min, DO NOT OVER COOK

When done simply serve with or over steamed rice. Enjoy!

Butter, at the Borough Market, London, 2006.

Image via Wikipedia

Ok..the Mac n Chez.

16oz. box of  small shells

12-16 oz. Velvetta Cheese ( whatever you prefer) cubed into 1 inch pieces

1 cup chedder cheese (reserve for topping)

¼ cup chedder cheese for mix

¼ cup veg oil

½ cup butter

1/3 cup milk (you may add more if too thick)

3 Tbsp. salt + ½ tsp. reserved

½-1 teaspoon coarse ground black pepper( your preference)

Bring to boil 3 quarts of water , salt, and ½ of the oil in large saucepan. Add pasta, cook until just tender (do not overcook). Drain and rinse if you like. Add back to pan, add remaining oil coat thoroughly, add 1/2 teaspoon more salt, and the pepper. Add butter and stir, continue by adding the velvetta, and milk. Stir again. Add the ¼ cup chedder cheese. Let mixture cook on med. to low heat stirring constantly so it doesn’t stick. If mixture seems to thick you may add more milk. Once all is mixed together, pour into large casserole dish. Top with cup of chedder cheese. Bake in oven @ 400 degrees until cheese is golden and bubbly approx. 15 min.. Serve warm for all the ooey gooey goodness.

This recipe is approximate. I never really measure it, but you can adjust it to meet your personal preferences.

This serves approx. 10 people.