Frozen Lime Mint Dessert

This recipe brings back wonderful memories of my childhood. My Grandma made these every Christmas, and though the ingredients list doesn't do the recipe the justice it truly deserves, they really are fabulous. I'm going to make them this Christmas, will post a picture after I make them.

1 can (8-1/4 ounces) crushed pineapple

1 can (20 ounces) crushed pineapple

1 box (3 ounces) lime jello

3-1/2 cups miniature marshmallows

1 cup butter mints, crushed

1 carton (8ounces) whipped topping

1. In large bowl, combine both cans of pineapple, undrained, dry lime jello, marshmallows and mints. Cover and refrigerate several hours or until marshmallows begin to dissolve. Fold in whipped topping.

2. Spoon into paper-lined muffin cups. Cover and freeze 6 hours. Yield: about 2 dozen.

Browned Butter Smashed Potatoes

These are heavenly! And such a pretty color. =)

1 pound Yukon Gold potatoes, peeled and cut into 1 inch chunks
1 small butternut squash (about 1 pound), peeled, seeded and cut into 1 inch chunks
4 tbsp. butter, divided
1 tbsp. dried rosemary, slightly crushed
2 large garlic cloves, minced
1/2 cup warm milk
Salt and pepper to taste

1. In a 3-quart saucepan, cover potatoes and squash with cold water. Bring to a boil over high heat; reduce heat, cover and cook until tender, about 20 minutes. Meanwhile, put 2 tbsp. of butter, rosemary and garlic in a small skillet over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; remove from heat and keep warm.

2. Thoroughly drain potatoes and squash, return to pan and shake about a minute over low heat. Mash with a hand masher leaving mixture slightly chunky. Over low heat, gently mix in browned butter, remaining 2 tbsp. of butter, milk and salt and pepper to taste. Serve immediately. Yield: 4 servings.

Hazelnut Mushroom Pilaf

I personally don't like mushrooms, but most people do so I pick 'em out. Sometimes I just leave 'em out all together. This is good either way. (This recipe is posted on one of my favorite websites allrecipes as well).

1/2 cup uncooked long grain rice

1/4 cup uncooked orzo

1/2 cup sliced mushrooms

1/2 cup diced onion

1/4 cup finely chopped celery

2 tbsp. butter

2 cups fat free chicken broth

2 tbsp. chopped fresh parsley

1/4 tsp. dried marjoram

1/4 tsp. pepper

3 tbsp. coarsely chopped hazelnuts, toasted

1. In a large skillet, over medium-low heat, saute the rice, orzo, mushrooms, onion and celery in butter, stirring constantly, until rice is lightly browned. Stir in the remaining ingredients; bring to a boil. Reduce heat and cover; simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Yield: 4 servings.

Grilled Potato Skins

I could make a meal out of these potato skins! Gimme an ice cold beer or glass of wine and I'm gooood. (In fact, I think I'll grill these up this weekend).

4 medium baking potatoes

1/4 cup picante sauce

1/2 cup shredded Cheddar cheese

2 tbsp. real bacon bits

1/2 cup chopped tomato

1/4 cup sliced green onions, green tops included

TOPPING:

1/4 cup mayonnaise

2 tbsp. sour cream

1-1/2 tbsp. Ranch salad dressing

1 tbsp. real bacon bits

1/4 tsp. garlic powder

1. Scrub potatoes; prick with a fork. Place 2 of the potatoes in the microwave oven. Micro-cook on 100% power (high) for 11 to 14 minutes, or until just tender, rearranging once after 7 minutes. Repeat with remaining potatoes. Cool enough to handle.

2. Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-inch thick shell. Discard pulp, or save for another use. Spoon 1/2 tbsp. picante sauce into each potato shell. Sprinkle each with cheese and bacon.

3. Grill potato skins on an uncovered grill directly over medium coals for 10 to 12 minutes or till skins are crisp. Sprinkle with tomato and green onions. Top with sour cream mixture. Yield: 4 servings.

Apple-Nut Slaw

I came up with this combo when I was craving something different from regular cole slaw. This is a combo of Waldorf Salad and Cole Slaw, and it's super yummy!

1 pkg. (1 lb.) three color deli cole slaw

1 small green apple, peeled and coarsely shredded

1/4 cup sweetened dried cranberries or cherries

2 tbsp. chopped walnuts

1/2 cup mayonnaise

2 tbsp. honey

2 tbsp. cider vinegar

1/4 tsp. salt

1/4 tsp. pepper

1/8 tsp. celery salt

1. Toss cole slaw, apples, cranberries and walnuts together in a large bowl. In a smaller bowl whisk together remaining ingredients; toss with cole slaw mix to combine well. Chill. Yield: 8 servings.

Asparagus with Mustard Bread Crumbs

Fresh asparagus is good on its own, but jazzing it up with such flavors as butter, mustard and spices only enhances its tasty goodness. This is a delicious 'jazzy' recipe!

1-1/4 pounds asparagus, trimmed and snapped

3 tbsp. butter

1/2 tbsp. Dijon mustard

1/2 cup fresh bread crumbs

Salt and pepper to taste

1 tsp. lemon juice

1. In a large nonstick skillet, add asparagus and 1/4 cup water. Cover and steam over medium-high heat until just tender (do not over cook).

2. While asparagus steams, melt light butter in a small nonstick skillet over low heat. Whisk in mustard; add bread crumbs, salt and pepper and toss to coat. Saute', stirring frequently, until the crumbs are a light golden color, about 10 minutes.

3. Drain asparagus and toss with lemon juice and mustard crumbs. Yield: 4 servings.

Green Beans with Shallot Butter

Take advantage of fresh garden green beans and serve this as your next side dish. The flavor profile is simple yet elegant and abundant.

2 tbsp. butter

1 tbsp. olive oil

1/3 cup thinly sliced shallots

1 clove garlic, minced

1/4 tsp. salt

1/4 tsp. fresh cracked pepper

1 pound fresh green beans, ends trimmed

3 tbsp. slivered almonds

1. Heat 1 tbsp. of the butter and the oil in a small nonstick skillet until butter melts. Add shallots and garlic and cook over low heat 7 to 9 minutes, stirring occasionally, until tender. Stir in remaining butter, salt and pepper. Remove from heat.

2. Cook green beans uncovered in a large pot of boiling water 7 to 10 minutes until crisp-tender. Do not overcook. Drain well; transfer to a serving bowl.

3. Add shallot butter and almonds; toss to mix and coat. Serve immediately. Yield: 6 servings.