Twice Baked Potatoes

twice baked potatoes
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided (optional)

Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

Twice-Baked Sweet Potatoes

From Kraft Kitchens http://www.kraftfoods.com/kf/recipes/twice-baked-sweet-potatoes-111250.aspx

Makes: 4 servings, 1 stuffed potato half each

2 large sweet potatoes (1-1/2 lb.)
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. fat-free milk
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 cup PLANTERS Pecan Pieces

HEAT oven to 425ºF. Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined 15x10-inch baking pan. Bake 30 to 35 min. or until tender.

SCOOP out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add Neufchatel cheese, milk, sugar and cinnamon to potatoes; mash until blended. Spoon potato mixture into shells; top with nuts.

BAKE 8 min. or until potatoes are heated through and nuts are toasted.

Frugal Broth

I have flipped into a whole other dimension of frugality.

I hate paying for broth.

It's a real money waster - really it's like paying for flavored water - but then some would say I don't have time to make my own.

I got curious about broth a while back & finding inexpensive solutions. The cheapest is the creamy paste base stuff you find at the local store...or you can try your own hand at some goodness.

Recently, the hubby & I have embarked on a new eating adventure that requires a lot more fresh veggies (that's our choice in it, you can cook them). I was watching Martha the other day & she was talking about how her chickens just love the leftover veggies & she cooks them down for her chickies. Then it hit me - veggie broth!!!

I collected a days worth of cut ends or nearly dead fresh veggies & threw them in the crock. The first time I did it on the stove & got some lightly colored golden broth. BUT the crock got more from the veggies. It's a nice dark gold like you buy from the store. I threw them in the crock w/ a bunch of salt & cooked on low for 8 hours.

I have never felt so frugal in all my life. I can't wait to try this next time I need broth for a recipe & I grab my tasty veggie broth that is full of flavors - can't you see all that fresh celery? Don't you love the taste & savor of celery in your dishes? Me too - can't wait it will be tasty!

Do your grandma's proud & get your frugal on!

**from tina

Creamy Pasta Primavera

Source: kraftfoods.com
Prep Time: 15 min
Total Time: 30 min
Makes: 6 servings, 1-1/3 cups each

3 cups penne pasta, uncooked
2 Tbsp. KRAFT Light Zesty Italian Reduced Fat Dressing
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch chunks
2 zucchini, cut into chunks
1-1/2 cups cut-up fresh asparagus (1-inch lengths)
1 red pepper, chopped
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
1/4 cup KRAFT 100% Grated Parmesan Cheese
COOK pasta as directed on package.

MEANWHILE, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and Neufchatel cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.

DRAIN pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

FreezerChicks Instructions: Thaw and reheat. Don't overcook. Sprinkle with parmesan if desired.

Glazed Baby Carrots - Dump OAMC

Recipezaar Recipe #255213

1 lb carrots
1/2 cup orange juice
1/4 cup brown sugar
1 tablespoon butter
1 tablespoon fresh dill or 1 teaspoon dried dill
1/4 teaspoon salt
At cooktime:
1 tablespoon cornstarch

Combine in a freezer container and mix.
Seal, removing as much air as possible. Freeze.
Defrost. Pour into small saucpan and bring to a boil.
Reduce heat and simmer for 20 minutes or until your carrots are tender.
Add cornstarch, stirring constantly. Simmer 2 minutes longer or until sauce thickens.
If cooking for small children or other picky eaters, leave out the dill and add a bit more sugar.

Freezer Chicks instructions: No dill! You have one bag (1 lb. carrots) of these with oj and another marked "polynesian" with the pineapple juice I had left over from the Polynesian Honey-Pineapple Chicken. Misti--I'll trade with you if you want two of the same kind to feed your family at one meal.

Freezer Mashed Potatoes

Ingredients:

5 lbs potatoes, peeled and quartered
8 oz cream cheese, at room temperature
1 cup sour cream
Salt to taste
1/4 tsp pepper
2 tbsp butter

Directions:
1. Cook the potatoes in boiling salted water until tender - Drain well.

2. Mash the potatoes until smooth. Add the cream cheese, sour cream, salt and pepper. Beat until smooth and fluffy.

3. Place potatoes in a greased casserole, dot with butter, cover and heat at 350 for 45 minutes, or until heated thru.
OR: Place potatoes in a freezer proof dish such as aluminium pie plates, allow to cool and cover.

4. Freeze.

5. Can be thawed in oven, or remove from pie plate and microwave.

Source: http://www.grouprecipes.com/19416/freezer-mashed-potatoes.html