Kristin's Kitchen

5 lbs quartered small new red potatoes, unpeeled, (may use other potatoes)
8 oz. sour cream
4 oz. mayonnaise
3 tsp chopped dill weed (fresh is best)
1 1/2 tsp salt
16 oz. cream cheese
½ tsp cracked black pepper
5 tbsp chopped fresh parsley
4 cloves minced fresh garlic (garlic lovers may wish to double this amount!)
1 lb crisply cooked, and crumbled bacon
½ cup sliced green onion (may substitute with sweet yellow onion)

In saucepan bring water to a full boil. Add potatoes. Cook over high heat until potatoes are tender (12 to 15 min). Rinse in cold water. In large bowl stir together remaining ingredients except bacon and parsley. Add potatoes and toss/stir to coat. Garnish with crisp bacon, and parsley. Serve hot or chilled. Makes 12, 10 oz servings.

1 lb package carrots, cooked and drained
8 oz Velveeta cheese
1 cup crushed crackers
½ stick butter
Melt cheese together and mix in carrots. Mix butter and crackers and spread over carrot mixture. Bake 15 min at 350 degrees.

1 tablespoon yeast
1 tablespoon sugar
3 tablespoon warm water
Let rise separate while fixing second part

Cream:
½ cup sugar
½ cup shortening
1tsp salt
Add:
Warm 1 cup of milk (skim off top film)
2 eggs
Combine in above yeast mixture
Add 4 cups flour (or more until dough is not tacky)

Place in warm place for 2 hours and make into rolls (cut into triangle pizza shape, start at wide angle and roll up into croissants) coat lightly with melted butter and place in warm area to rise 2 more hours.
Bake 10-15 min at 350 degrees

(Double batch – for large family)
2 eggs, whipped
1 ½ cup mayonnaise
2 10 oz cans cream of mushroom
2 cups grated mild cheddar cheese
2 med onions chopped
1 cup dry breadcrumbs
4 tbsp melted butter
1 tsp Paprika
2 1/2 lbs fresh carrots broccoli, cauliflower
(OR 4 10 oz bags frozen vegetable mix)

Cook vegetables till semi-soft and drain. Stir in onion and cheese and place mixture in a large baking dish. Mix whipped eggs with mayonnaise and mushroom soup and pour over the top of casserole. Cover top with crumb, butter and paprika mixture. Bake at 350 for 1 hour.

In our episode of Wife Swap, somehow Tish was given the wrong recipe for making chicken Piccata. It really is easy to make, beautifully displayed and is always a company favorite.

Combine mixture 1:
¼ cup milk
1 slightly beaten egg
Combine (separate bowl) mixture 2:
1/3 cup all purpose flour
1/3 cup crushed corn flakes
¼ tsp salt
Pinch of pepper

Prepare skillet with stick of butter and 1 tsp minced garlic.
Dip 2 skinned and boneless chicken breast in mixture one and then coat chicken in 2nd mixture. Place in prepared skillet. Cook over med heat turning occasionally until golden brown (may need to add more butter occasionally to keep from sticking). Place prepared chicken on serving platter and keep warm.
Topping:
Add 4 tablespoon of butter to dripping in pan. Add 1 cup chopped green onions and 1 cup sliced mushrooms and 2 tablespoons of lemon juice. Sautee mixture until soft stirring occasionally. Spoon topping over chicken and garnish with fresh lemon and parsley.

Crust:
Combine and press into 9 inch pie pan
½ cup butter
1 cup flour
½ tsp salt
Peaches Prep:
4 cups fresh peeled and sliced peaches (or 30 oz canned peaches drained)
¼ cup sugar sprinkled over
Filling:
¾ cup sugar
2 tablespoon flour
1 egg
¼ tsp salt
½ tsp vanilla
1 cup sour cream

Combine peaches and filling and pour into crust. Bake at 400 degrees for 15 min, decrease temp to 350 approx 30 min (or until solidified).

Take out of oven and cover with Topping:
1/3 cup sugar
1/3 cup flour
¼ cup butter
1 teaspoon sugar (+)
Bake for additional 15 min at 400 degrees or until golden brown.

Best served hot with ice cream.