Wednesday, August 18, 2010

Creamy Mashed Potatoes

Hey everyone! I am back from out of town and cannot wait to share this creamy, delicious recipe with you. I pulled it straight from the Pioneer Woman's cookbook. OH. MY. GOSH. We had our friends Jorge and Tricia over for dinner and Jorge put these in his mouth and said, "These are the best mashed potatoes I have ever had." and let me just say I have to agree. In my next post I will show you what I served them with which is also divine southern food. Any guesses on what it will be? So for those of y'all craving some good southern cooking stay tuned...this is just the beginning. From the Splendid Kitchen enjoy!!!

5 pounds Russet Or Yukon Gold Potatoes
¾ cups Butter
1 package (8 Oz.) Cream Cheese, Softened
½ cups (to 3/4 Cups) Half-and-Half
½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt (I used Accent)
Salt to taste
½ teaspoons (to 1 Teaspoon) Black Pepper

Begin by peeling and slicing your potatoes. I would recommend cutting them in fourths or just a bunch of small piece; this will just allow them to cook quicker. Also as I cut them I go ahead and put them in the pot so that it will be easy to transfer them. So wash them off in cold water and place in a large pot of water.

Bring the water to a boil and allow to cook for 20-30 min. You will know they are done when they pass the fork check. Bear with me because the picture showing how it should be is 1) extremely blurry 2) the little mermaid plate is making an appearance again...

Drain your potatoes and place back into the pot.

Turn your heat on low. Now you can begin to mash them. If you have a potato masher more power to you. If you are like me and do not then simply improvise with either a fork or spoon. They are "mashed" when all the lumps are out. Turn heat off.

Time to make this dish sinful! Add two sticks of butter and mix it together.

Now I am going to ask you to add the cream cheese. It's OK you can do this. It is no ;) Mix together!

So I am going to ask you to add one more thing that just might make you either elated because you know the outcome is going to be fantastic or feel more guilty. I choose to feel happy about it. Half and Half. That's right...go ahead...pour in in, mix it in.

Add seasoned salt (I used Accent), salt and pepper to taste. You know the drill...mix it on in!

All that is left is to scoop those savory mashed potatoes into a 2-quart baking dish. Smooth out the top and if you feel compelled to add a few tabs of butter to the top, which, I think you should, then please do so. It might even melt on top before you put them in the oven like mine did.

So you can cover and refrigerate for up to 2 days or simply pre-heat your oven to 350 degrees and cover with a lid or foil and bake for about 25-30 min.
All done.... :)

Pure bliss. and I served it with.... well you will have to wait for the next post to see that :) Happy mashing from the Splendid Kitchen!

Printable recipe:

Wednesday, August 4, 2010

Honey Raisin Bran Muffins

Hey everyone! I am about to leave town one last time before school starts (a final hoo-rah) but before I leave I wanted to share with y'all a little recipe that is easy and yummy. Now I am normally not a huge breakfast person unless it includes pancakes, bacon, chocolate milk and coffee (yes, I like to drink both) the sad part is that I rarely get to have that sort of breakfast; however, I do love muffins. My mom had gotten this recipe and while her and my dad were on a date I decided to make them. I knew she would be excited to see them when they got home. They got home and for some reason she walked into the pantry and saw the Raisin Bran cereal still sitting on the shelf. Turns out I had accidentally used Raisin Bran Crunch (oops!) It ended up being no big deal and the muffins were delicious! So either way you shake it they will be good. In fact if you are feeling like living on the edge make both! Just a thought....From the Splendid Kitchen Enjoy!

Yields: 12 servings

1 1/4 Cups all-purpose flour
1 Tablespoon baking powder
1/4 Teaspoon Salt
2 Tablespoons sugar
2 Cups Kellogg's Raisin Bran cereal
1 Cup milk
1/4 Cup honey
1 Egg
3 Tablespoons vegetable oil

To start off these muffins go ahead and pre-heat your oven to 400 degrees.

Combine flour, baking powder, salt and sugar.

Mix together and set aside.

In a large mixing bowl, mix together the cereal, milk and honey.

Let stand for about 1-2 minutes just so the cereal can absorb some of the milk and honey.

Add egg and oil and beat well.

Time to add the flour mixture! Be sure and add slowly until it is all incorporated.


Grab your muffin pan and either spray with some PAM or put cupcake liners in. Distribute the batter evenly. Note you can really use whatever size muffin tin you like it will just slightly alter the cook time and the serving size. The recommended size is 2 1/2 inches. (12 muffins)

Pop 'em in the oven for about 18-20 minutes or until you notice the tops browning....and sooner than you know it they are done!

They should come out fairly easily if you followed the directions 2 steps ago :) Sometimes it helps to just get a knife and run it around the edges and then they will pop out easily. The picture is a little fuzzy but it is still a cute lookin muffin.

Simply set them onto a cooling rack and there you have it!

These are great warmed up and you will not have to concern yourself with eating them quickly. Mine lasted a little over a week. Bringing great muffins to you...until next time happy baking from the Splendid Kitchen!

Printable Recipe:
Stir together flour, baking powder salt and sugar. Set aside.
In a large mixing bowl, stir together Kellogg's Raisin Bran cereal, milk and honey. Let stand about 1-2 minutes or until cereal is softened. Add egg and oil and beat well.
Add flour mixture, stirring until combined. Pour batter evenly into 12 greased 2 1/2 inch muffin tins.
Bake at 400 degrees for about 18-20 min. our until slightly golden. Serve warm.

Tuesday, August 3, 2010

Favorite Blogs

Hey Y'all so I know that I am seriously slacking on posting new recipes but I have been crazy busy and I am about to leave town yet again. I am still hoping to get the muffin recipe posted before I leave but until then I thought I would share some of my favorite blogs that I go to for great recipes. Keep checking back! I promise a new post will come soon! From the Splendid Kitchen let the blog viewing begin. :)

These are just a few that I have discovered. If you have a blog or know of any other good cooking blogs please let me know! Happy August from the Splendid Kitchen!