TWO-CHEESE AND ROSEMARY MASHED POTATO CASSEROLE RECIP…
Bring back memories of grandma's hearty meals with this cheesy mashed potato casserole. You'll love the make-ahead tip.
Provided by Betty Crocker Kitchens
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease 1 1/2-quart casserole. Place potatoes in 4-quart Dutch oven; add enough water (salted if desired) to cover. Cover and heat to boiling; reduce heat. Simmer about 10 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.
- In large bowl, mash potatoes until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
- Add sour cream, margarine, rosemary and salt. Beat vigorously until potatoes are light and fluffy. Stir in Havarti cheese. Spoon into casserole. Sprinkle with Cheddar cheese.
- Bake uncovered 30 to 35 minutes or until hot. Sprinkle with parsley.
Nutrition Facts : Calories 185 , CarbohydrateContent 22 g, CholesterolContent 20 mg, FatContent 2 , FiberContent 2 g, ProteinContent 6 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 230 mg
LEMON-ROSEMARY LAYER CAKE RECIPE: HOW TO MAKE IT
Tall and impressive, this unique lemon-rosemary layer cake is a treat for the senses with flecks of lemon zest and fresh rosemary. Just wait until you taste it! —Mary Fraser, Surprise, Arizona
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, zest and rosemary., Transfer to three greased and floured 9-in. round baking pans. Bake until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners’ sugar, lemon zest and juice; beat until smooth., Spread frosting between layers and over top and sides of cake. If desired, decorate with candied lemon and rosemary. Refrigerate leftovers.
Nutrition Facts : Calories 756 calories, FatContent 28g fat (17g saturated fat), CholesterolContent 146mg cholesterol, SodiumContent 527mg sodium, CarbohydrateContent 119g carbohydrate (90g sugars, FiberContent 1g fiber), ProteinContent 8g protein.
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