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 Roasted garlic and rich sour cream give these mashed potatoes a creamy twist.
2-1/4 pounds russet potatoes
1 whole garlic bulb
1 tablespoon olive oil
1/2 cup sour cream
2 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon black pepper
fresh chives, cut into small pieces
1. Preheat oven to 375 degrees F. Peel potatoes and cut into even-size pieces. Place in a large pot of lightly salted water; bring to a boil. Reduce heat and simmer until cooked through; about 20 minutes.
2. Separate garlic cloves but do not peel them. Place in a bowl, add olive oil and toss to coat. Place on a baking sheet and roast in the oven until softened, about 10 minutes. Allow to cool slightly.
3. Drain the potatoes and return to the pot; mash slightly. Add sour cream and butter. Quickly squeeze pulp from the garlic cloves into potatoes. Add salt and pepper; mash potatoes until combined and smooth. Transfer to a serving bowl; sprinkle with chives. Makes 4 servings.
Emily
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 Pot roast is always welcome at my dinner table and this recipe is one of my favorites. My slow cooker does all the work and I get all the credit for putting a delicious dinner on the table!
1 pound small red potatoes, halved
2 cups fresh baby carrots
1 (8 ounce) package sliced fresh mushrooms
1 medium onion, cut into 6 wedges
2 celery ribs, cut into 1-inch pieces
1 (3 pound) boneless beef chuck roast
1 (14-1/2 ounce) can beef broth
1 (10-1/2 ounce) can mushroom gravy
1 (1-1/2 ounce) package beef stew seasoning mix
1. Place the potatoes, carrots, mushrooms, onion and celery in a 5-quarty slow cooker. Cut the roast in half; place over the vegetables.
2. In a small bowl, combine the broth, gravy and seasoning mix; pour over the roast.
3. Cover and cook on Low for 8 to 9 hours or until the meat is tender. Makes 8 servings.
Emily
Emily's Favorite Recipes:
 Perfectly seasoned, tender chicken and hearty vegetables are the perfect combination for a chilly night’s dinner! Delicious!
1 whole chicken (3 to 3-1/2 pound)
1 lemon
1 teaspoon olive or vegetable oil
1 tablespoon dried herbes de Provence
1/4 teaspoon pepper
8 medium potatoes, cut into fourths
2 medium zucchini, cut into 1-1/2-inch pieces
1 (14-1/2 ounce) can diced tomatoes with basil, garlic and oregano, drained
1/2 cup chopped pitted kalamata olives
1. Heat the oven to 400 degrees F. Place chicken, breast side up, in an ungreased shallow roasting pan.; Grate peel from lemon; squeeze juice. In a small bowl, mix the lemon peel, lemon juice and oil; drizzle 1/2 the mixture over the chicken. Pat herbes de Provence and pepper on the skin of the chicken. Place squeezed lemon halves inside chicken cavity.
2. In a large bowl, toss the potatoes, zucchini, tomatoes, olives and the remaining lemon mixture. Arrange vegetables around the chicken in roasting pan. Insert oven proof meat thermometer in chicken so the tip is in the thickest part of inside thigh and does not touch bone.
3. Bake 1 hour and 45 minutes to 2 hours or until meat thermometer reads 180 degrees F, legs move easily when lifted ot twisted and vegetables are tender. Makes 6 servings.
Emily's Favorite Recipes:
 Tender golden potatoes, flaky bites of smoked salmon in a rich creamy cheese sauce. Yummy!
8 cups Yukon Gold potatoes, peeled & thinly sliced
2 tablespoons butter
1 cup thinly sliced onion
2 tablespoons all-purpose flour
3 cups half-and-half
1 cup Swiss cheese
2 tablespoons chopped fresh dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces smoked salmon, flaked into 1/2-inch pieces
1 cup plain bread crumbs
3 tablespoons butter, melted
1. Fill a 4-quart saucepan 2/3 full with water; heat to boiling over high heat. Add the potatoes and cook for 6 to 9 minutes or until almost tender; drain and return to the saucepan.
2. Heat oven to 350 degrees F. Spray a 3-quart baking dish with cooking spray.
3. In a 12-inch nonstick skillet over medium heat, melt the 2 tablespoons butter; add onions and cook and stir until softened, about 4 minutes. Stir in the flour. Gradually add the half-and-half and heat to a boil. Remove from the heat; stir in the cheese, dill, salt and pepper until the cheese is melted.
4. Pour sauce mixture over the potatoes in saucepan; spoon 1/2 the potato mixture into baking dish. Top with 1/2 the salmon; repeat the layers.
5. Stir together the bread crumbs and 3 tablespoons melted butter; sprinkle over the salmon. Bake uncovered 30 to 40 minutes or until the potatoes are tender and the topping is browned. Makes 8 servings.
Emily
Emily's Favorite Recipes:
 This savory, satisfying, all-in-one dinner from Betty Crocker is sure to bring smiles to your dinner table!
1 pound beef sirloin steak, fat trimmed, cut into 1-inch pieces
1 cup sliced onion
1 cup sliced carrots
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1-1/2 cups sliced mushrooms
1 (14 ounce) jar tomato pasta sauce (any variety)
1 pouch roasted garlic mashed potatoes (from 7.2 ounce box)
1 cup hot water
2/3 cup milk
2 tablespoon butter
2 tablespoons shredded fresh Parmesan cheese
1. Heat oven to 375 degrees F. Spray a 2-quart casserole or baking dish with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and carrots to skillet; sprinkle with seasoned salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
2. Stir in mushrooms and pasta sauce; heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spread in casserole.
3. Make potatoes as directed on box for 4 servings, using 1 pouch potatoes and seasoning, hot water, milk and butter. Spoon into 8 mounds around edge of hot beef mixture. Sprinkle cheese over all.
4. Bake 25 to 30 minutes or until bubbly and potatoes are light golden brown. Makes 4 servings.
Emily
 This is a wonderful recipe for using those delicious home-grown vegetables from your garden or purchased at your local farmers market. Serve it with grilled steak or chicken for a real dinner treat!
4 medium red potatoes, cut into 1/2-inch slices
1 large onion, cut in half and into 1/4-inch slices
2 medium carrots, peeled and cut into 1/4-inch slices
1/4 cup olive oil
2 teaspoons finely chopped garlic
1 teaspoon dried thyme leaves
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium red bell pepper, cut into 1/4-inch strips
1 medium zucchini, cut into 1/4-inch slices
1. Heat the oven to 400 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.
2. Place the potatoes, onion and carrots in baking dish; toss with 1/2 each of the oil, garlic, thyme, tarragon, salt and pepper. Bake for 10 minutes.
3. In a medium bowl, toss the bell pepper and zucchini with the remaining oil and seasonings; stir into the potato mixture. Bake for 30 to 35 minutes or until the vegetables are tender, stirring halfway through bake time. Makes 6 servings.
Emily
 Tender pork chops, potatoes and onions in a rich, creamy, mushroom sauce will make your family glad they came home for dinner!
6 pork chops*
2 tablespoons cooking oil
6 medium potatoes, peeled & thinly sliced
1 large onion, sliced
Salt & Pepper (to taste)
1 cup milk
1 teaspoon Worcestershire sauce
1 (10.5 ounce) can cream of mushroom soup
1. In a large skillet over medium-high heat, brown the chops in the oil; set aside. In bottom of a buttered 13×9-inch casserole arrange the potato slices; top with the onion slices. Season with the salt and pepper.
2. In a small bowl, combine the milk, Worcestershire sauce and soup. Pour 1/2 the milk mixture over the potatoes and onions; top with the pork chops and pour remaining milk mixture over the chops. Cover casserole with aluminum foil; bake at 350 degrees F. for 1 hour or until the chops and potatoes are tender. Makes 6 servings.
* You may use either bone-in or boneless pork chops. I used bone-in chops but I cut out the bones and removed the excess fat before using.
Emily
 A delicious alternative to the usual baked potato!
4 large baking potatoes, scrubbed
1 garlic bulb
1/2 cup chicken broth
1/2 cup sour cream
1/2 teaspoon coarsely ground black pepper
1/4 cup grated Parmesan cheese
Paprika
1. Preheat the oven to 425 degrees F. Pierce the potatoes several times with a fork; place on a baking sheet. Wrap the garlic bulb in aluminum foil and place alongside the potatoes. Bake for 50 to 60 minutes or until the potatoes are tender and the garlic is softened and browned. Allow the garlic and potatoes to cool for 15 minutes or until comfortable to handle.
2. Cut the potatoes in half lengthwise. Leaving the skins intact, scoop the pulp into a large bowl. Slice the garlic bulb in half; squeeze out the pulp and add it to the potato pulp. Add the chicken broth, sour cream and pepper, stirring and mashing with a fork until the desired texture. Spoon the mixture into the potato skins; sprinkle with the Parmesan cheese and paprika.
3. Place potatoes back on the baking sheet; bake 15 minutes or until the potatoes are heated through and lightly browned. Makes 8 servings.
Emily
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