Roasted Garlic Mashed Potatoes

Ingredients:

• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 4 tablespoons butter, softened
• salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
3. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
4. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

http://allrecipes.com/Recipe/Roasted-Garlic-Mashed-Potatoes-2/?prop24=hn_slide2_Roasted-Garlic-Mashed-Potatoes&evt19=1

GREEN BEAN CASSEROLE

Ingredients:

• 1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
• 3/4 cup milk
• 1/8 tsp. black pepper
• 4 cups cut green beans (use 2 14-1/2 oz. cans OR 2 9 oz. pkgs. thawed frozen OR 1 1/4 lbs. fresh green beans)
• 1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions

Directions:

1. MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
2. BAKE at 350°F for 30 minutes or until hot.
3. STIR. Top with remaining 2/3 cup onions. Bake 5 minutes or until onions are golden.

http://www.frenchs.com/recipe/frenchs-green-bean-casserole-RE1511

Resurrection Rolls

Ingredients:

One can of crescent roll dough

8 large marshmallows (or one for each roll you’ll be making)

Melted butter

Cinnamon sugar

Directions:

1. Pre-heat according to the package directions. 

2. Unroll the crescent rolls. 

4. Roll the marshmallows in the melted butter. 

5. Roll the marshmallows in the cinnamon sugar. 

6. Wrap the marshmallow in the crescent roll, pinching the dough together securely. Don’t worry about the shape so much, they’ll taste the same no matter how you roll or bundle them. Brush them with more melted butter, but it’s not necessary.

7. Put the rolls in the oven and bake for the amount of time specified on the package.

8. Remove the rolls. When they’re cool enough to handle, break one open and discover what happened to the marshmallow.

http://eatatallies.com/2011/04/resurrection-rolls/

Grilled Three-Cheese Potatoes

Ingredients:

• 6 large potatoes, sliced 1/4 inch thick
• 2 medium onions, chopped
• 1/3 cup grated Parmesan cheese
• 1 cup (4 ounces) shredded sharp cheddar cheese, divided
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 1 pound sliced bacon, cooked and crumbled
• 1/4 cup butter, cubed
• 1 tablespoon minced chives
• 1 to 2 teaspoons seasoned salt
• 1/2 teaspoon pepper

Directions:

• Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18-in. square) that have been coated with cooking spray.
• Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.
• Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses. Yield: 6-8 servings.

http://www.tasteofhome.com/Recipes/Grilled-Three-Cheese-Potatoes

Veggie Spiral Salad

Ingredients

• 1 cup uncooked tricolor spiral pasta
• 1/2 cup chopped seeded cucumber
• 1/2 cup thinly sliced celery
• 1/2 cup chopped red onion
• 1/2 cup sliced radishes
• 1/2 cup chopped tomatoes
• 1/2 cup sliced ripe olives, drained
• 1/2 cup shredded Swiss cheese
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 tablespoon Italian salad dressing mix
• 2 tablespoons plus 1-1/2 teaspoons cider vinegar
• 2 tablespoons olive oil

Directions

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, celery, onion, radishes, tomatoes, olives, cheese, garlic powder and pepper. Drain pasta and rinse in cold water; stir into vegetable mixture.
• In a bowl, whisk the dressing mix, vinegar and oil. Drizzle over salad and toss to coat. Serve immediately or refrigerate. Yield: 5 servings.

http://www.tasteofhome.com/Recipes/Veggie-Spiral-Salad