Rosemary Potato Cakes

From: Country Living

Ingredients:
3 Tbsp olive oil
1 1/2 cups chopped onion
1 Tbsp finely chopped rosemary
3 cups leftover mashed potatoes
1 cup panko bread crumbs
salt and pepper

In a medium skillet over medium-low heat, heat 1 Tbsp oil. Add onion, rosemary, and 1/2 tsp salt and pepper and cook until onion is soft and golden, about 7 minutes. Transfer to a large mixing bowl, add potatoes, and mix. Season with salt and pepper. Spread panko in a shallow dish. In a large skillet over medium-high heat, heat 1 Tbsp oil. Using a 1/3 cup measure, form potato mixture into 12 cakes. Gently press panko on both sides of each cake. Cook cakes in batches turning once, until golden brown and heated through, about 8 minutes.

What I did differently from the recipe:
I didn't have that many leftover mashed potatoes so I just cut down on everything accordingly.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! The BEST thing about this recipe is the fact that it calls for you to use your leftovers! These were super easy and so tasty!

Eggplant Parmesan

From: Taste of Home

Unfortunately, no pictures on this recipe!

Ingredients:
3 garlic cloves, minced
1/3 cup olive oil
2 cans (28 oz each), crushed tomatoes
1 cup pitted ripe olives, chopped
3 Tbsp capers, drained
1 Tbsp dried basil
1 tsp crushed red pepper flakes
1/4 tsp pepper

Eggplant:
1 cup all-purpose flour
4 eggs, beaten
3 cups dry bread crumbs
1 Tbsp garlic powder
1 Tbsp minced fresh oregano (1 tsp dried oregano)
4 small eggplants (about 1 lb each), peeled and cut lengthwise into slices
1 cup olive oil

Cheese:
2 eggs, beaten
2 cartons (15 oz each) ricotta cheese
1 1/4 cups shredded Parmesan cheese
2 Tbsp dried basil
1/2 tsp pepper
8 cups (32 oz) shredded mozzarella cheese

In a dutch oven over medium heat, cook garlic in oil for 1 minute. Stir in the tomatoes, olives, basil, capers, pepper flakes and pepper. Simmer, uncovered, for 45-60 minutes or until thickened.

Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine the bread crumbs, garlic powder and oregano. Dip eggplant in the flour, eggs, then bread crumb mixture.

In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper.

In each of two greased 9x13 pans, layer 1 1/2 cups tomato sauce, eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers. Sprinkle with remaining Parmesan cheese. Bake, uncovered, at 350 for 35-40 minutes or until bubbly. Let stand for 10 minutes before cutting.

What I did differently:
I left out the olives and capers because I don't particularly care for them. I would try them if someone else made this recipe but I didn't want to go buy something I'd have no need for later. I left out the pepper flakes simply because I didn't have any and didn't have time to buy them. (For sauce). I halved the recipe, although now I kind of wish I had just made two and frozen one.

What I'll do differently next time:
Probably make two at once.

Verdict:
Thumbs up! I saw these eggplants on clearance ($1.00 for approximately 3 lbs!) and just knew eggplant parmesan was in my future. It was so good. It was a bit time consuming because of frying the eggplant. You could definitely leave that out and just put the plain eggplant in (or sprinkle it with some salt, pepper, garlic powder, onion powder... etc) and it would still be delicious.

Double Chocolate Chip Fudge Brownies

From: Prevention Magazine

Ingredients:

3/4 cup unsweetened applesauce

1 cup all-purpose flour

2/3 cup unsweetened cocoa powder

1/2 tsp salt

1 egg

2 large egg whites

2 cups sugar

1 tsp vanilla extract

1/4 cup mini semisweet chocolate morsels

Place a strainer over a deep bowl. Spoon the applesauce into the strainer and set aside to drain 15 minutes (you should have about 1/2 cup drained applesauce). Discard the liquid in the bowl. Preheat the oven to 350. Coat a nonstick 11x7 baking dish with butter-flavored cooking spray. Set aside. In a medium bowl, combine the flour, cocoa and salt. In a large bowl, beat the egg and egg whites until frothy. Add the sugar, drained applesauce, and vanilla extract. Stir until the sugar dissolves. Add the flour mixture and the chocolate morsels. Stir just until the dry ingredients are moistened.

Pour the batter into the prepared baking dish and bake 30 minutes. Cool in the pan on a rack.

Ingredients:

3/4 cup unsweetened applesauce

1 cup all-purpose flour

2/3 cup unsweetened cocoa powder

1/2 tsp salt

1 egg

2 large egg whites

2 cups sugar

1 tsp vanilla extract

1/4 cup mini semisweet chocolate morsels

Place a strainer over a deep bowl. Spoon the applesauce into the strainer and set aside to drain 15 minutes (you should have about 1/2 cup drained applesauce). Discard the liquid in the bowl. Preheat the oven to 350. Coat a nonstick 11x7 baking dish with butter-flavored cooking spray. Set aside. In a medium bowl, combine the flour, cocoa and salt. In a large bowl, beat the egg and egg whites until frothy. Add the sugar, drained applesauce, and vanilla extract. Stir until the sugar dissolves. Add the flour mixture and the chocolate morsels. Stir just until the dry ingredients are moistened. Pour the batter into the prepared baking dish and bake 30 minutes. Cool in the pan on a rack.

What I did differently from the recipe:

I didn't strain the applesauce. I just started with 1/2 cup instead of 3/4 cup.

What I'll do differently next time:

Nothing.

Verdict:

Thumbs up! I thought these were very good. They were very easy to make too. Stephen still thinks box brownies are better because there are "more chunks" like the triple chocolate fudge chunk brownies. But anyway, these were delicious and great for when you don't have box brownies on hand but have the craving.

Sweet Potato Casserole

From: My mother-in-law gave me this recipe from Ruth's Chris Steakhouse

Ingredients:
CRUST:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter, melted

SWEET POTATO MIXTURE:
3 cups mashed sweet potatoes
1 cup sugar
1/2 tsp salt
1 tsp vanilla
2 eggs well beaten
1 stick butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

No pictures - I was in too much of a hurry while cooking!

What I did differently from the recipe:
I didn't combine the nuts for the crust in the beginning. I knew some people wouldn't like the nuts, so instead I just sprinkled them on top of half of the finished casserole. I used about 4 medium-size sweet potatoes and it seemed to be just the right amount.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! This was a very simple recipe and delicious! It's only slightly different from the recipe I made last Thanksgiving but more people asked for this recipe! Please do note the directions say to "sprinkle" the crust mix on top but it will be like a thick frosting so you will spread it over the sweet potato mixture.