BEST QUICK HOMEMADE MASHED POTATOES FOR TWO

Forget about those pkg. mashed potatoes....Here is my quick version of Homemade Mashed Potatoes for Two.

BEST QUICK HOMEMADE MASHED POTATOES FOR TWO:

1 Huge Idaho potato, peeled, diced
2 T. Butter
3 T. Milk
1/2 teaspoon salt
1/4 cup shredded Cheddar cheese, divided

Microwave diced potato in small casserole dish on HIGH in 1/3 cup water covered for
5 minutes. Let sit, a minute, mash some, then add butter, milk and salt. Microwave on HIGH another 2 - 3 minutes, till potatoes are soft. Mash completely. Divide into 2 plates, making an indent in the middle. Evenly sprinkle cheese over each.....Serve and Enjoy!!!!

PARTY IN A BAG

Fun...Delicious, and easy cleanup! Kids love'em........Let guests start the bag with meat, then whichever; line-up remaining ingredients they desire. Stick a plastic fork in the bag...Easy clean-up too!!!!!!!

PARTY IN A BAG:

2 pounds ground chuck
3/4 cups chopped onion (optional)
OR some diced green bell peppers (optional)
1 T. sugar
1 envelope taco seasoning
12 (2 3/4-ounce) bags Fritos or Doritos
2 cups shredded cheese
1/3 head lettuce, shredded
2-3 tomatoes chopped
1 cup sour cream
1 can sliced black olives, drained
1 (8 ounce) jar your favorite taco sauce

Brown meat, onions and bell peppers, add taco seasoning....and sugar. Cut 1/4 inch off top of chip bags; squeeze bags to crush chips slightly. Fill bags with cooked meat mixture. Top with desired toppings...cheese, lettuce, tomatoes. sour cream and olives offered on paper plates. Stick a plastic fork in bag and serve. Offer taco sauce.......
Double or triple recipe for larger groups........Enjoy!!!!!!

MY STRAWBERRY AND CHICKEN SALAD TRIFLE

Everyone seems to love when I place my salads in a Trifle dish . Try this and you will see what I mean.....Enjoy!!!!

MY STRAWBERRY AND CHICKEN SALAD TRIFLE:

1 head Romaine lettuce, torn
2 (6 oz.) pkgs. cooked chicken strips
1 cup of crumbled feta or blue cheese
1 cup toasted pecan halves
1 quart fresh strawberries, sliced
2/3 cup of your favorite wine vinegar dressing

In a trifle bowl, layer lettuce, chicken, cheese, pecans and strawberries. Refrigerate.
Just before serving pour dressing over salad and Serve.

LINGUINE WITH ARTICHOKE HEARTS AND PROSCIUTTO

Prosciutto is an Italian-Style, salt-cured, unsmoked ham. Deli ham or Italian Salami can be substituted. This dish is so tasty and quick to make, perfect for busy weeknights.

LINGUINE WITH ARTICHOKE HEARTS AND PROSCIUTTO:

8 oz. Linguine
2 tablespoons olive oil
4 oz. thinly sliced prosciutto, chopped
2 (14 oz.) cans quartered artichoke hearts, drained
2 (14.5 oz.) cans diced tomatoes with basil, garlic and oregano
1/4 cup white wine or chicken broth
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese, divided

Cook linguine according to package directions, drain. Return to pot.
Meanwhile, heat oil in large skillet over medium-high heat until hot. Cook prosciutto 3 minutes or until browned, stirring occasionally. Add artichoke hearts cook and stir 2 to 3 minutes. Add tomatoes, wine and pepper, bring to a boil. Reduce heat to medium-low, simmer 5 minutes.
Toss Linguine with sauce and 1/4 cup of cheese; sprinkle with remaining 1/4 cup cheese.

FLAVORFUL TOMATO AND BASIL BAKED FISH

The extra virgin olive oil brings fantastic flavor to this baked fish recipe. You will want to make this dish often...............

FLAVORFUL TOMATO AND BASIL BAKED FISH:

1/3 cup Extra Virgin Olive Oil, divided
3 Slices Whole Wheat Bread
1 Tablespoon finely minced garlic
1 teaspoon Italian Seasoning
Salt & Pepper to taste
4 firm mild white fish fillets...such as cod or flounder (about 1 1/3 pounds)
1/2 cup seeded and chopped Roma tomatoes
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh basil

Heat oven to 375 degrees. Coat bottom of 9 x 13 pan with 1 tablespoon olive oil. Chop bread to form bread crumbs.

Saute crumbs in remaining olive oil over medium-high heat , stirring often until they begin to brown. Stir in garlic and Italian seasoning. Cook and stir until golden brown. Remove from heat; season with salt and pepper.

Pat fish fillets dry, place skin side down in prepared pan. Season fish with salt and pepper. Combine tomatoes and bread crumbs; cover top of fillets with mixture. Sprinkle with lemon juice. Bake 20 to 25 minutes until fish flakes easily. Top with fresh chopped basil.

BANANA BLISS (Banana Foster Upside-Down Cake)

This recipe contains the elements of the traditional bananas Foster....Brown sugar, rum, cinnamon and bananas which combines in a topping that becomes a delicious sauce moistening the dessert when it's inverted. Absolutely DELICIOUS...........

BANANA BLISS (Banana Foster Upside-Down Cake)

1 cup packed dark brown sugar
3/4 cup butter, cut up, softened, divided
1/2 teaspoon ground cinnamon
2 tablespoons dark rum OR 1/2 teaspoon rum extract mixed with 2 tablespoons water
3 large ripe BUT FIRM yellow bananas with green tips, sliced diagonally (1/4 inch)
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream

Heat brown sugar, 1/4 cup of the butter and cinnamon n small saucepan over medium-low heat until butter is melted and mixture is smooth, stirring occasionally. Stir in rum. Pour into 9x2-inch round cake pan. Arrange banana slices in concentric circles over brown sugar mixture.

Heat oven to 350 degrees. Beat remaining 1/2 cup butter and sugar in large bowl at medium speed 5 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.

Combine flour, baking powder, baking soda and salt in medium bowl;. At low speed, beat in flour mixture in three arts alternately with sour cream, beginning and ending with flour , mixture. Spoon and gently spread batter over bananas. Bake 45 to 55 minutes, or until cake is golden brown and toothpick inserted in center comes out clean.

Cool in pan on wire rack for 15 minutes. run small knife around edge of cake; carefully invert onto serving platter.....Serve warm.................

ROSE VICTORIA'S EASY RISOTTO

Suggested vegetables for this dish would be diced carrots, zucchini, peas, or broccoli. All are Great! This recipe can also be prepared in a pressure cooker for 6 mins. after the onion is sauteed, by adding all the ingredients at once except the cheese....So Delicious!!!!!!!

ROSE VICTORIA'S EASY RISOTTO:

4 1/2 cups chicken broth
1 T. olive oil
1/2 cup diced onion
1 minced garlic clove
1 1/2 cups arborio rice
Salt & Pepper To Taste
1/2 cup dry white wine
1 cup chopped vegetables of your choice
1/2 cup grated Parmigiano Cheese (or Imported Pecorino Romano)

Preheat oven to 350 degrees. Heat broth in microwave and set aside. Heat oil in 4-quart ovenproof pot and cook onion and garlic slightly. stir in rice, salt and pepper for approximately one minute and then add broth. If you select fresh vegetables, add them at this time. Bring mixture to boil, stirring constantly. cover and transfer to oven and bake for 10 minutes. Add wine and stir mixture thoroughly. cover and bake another 10 minutes. Remove from oven. If you select canned or cooked vegetables, add them at this time. Stir the mixture. If there is any remaining liquid, place pot on stove top and simmer until broth is absorbed, stirring constantly. Remove from heat and stir in grated cheese. Serve immediately. Serves 4 to 6.