Party Potatoes Charlotte Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, and set aside.
• Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender. Drain, and transfer to a large mixing bowl. Mash until smooth. Stir in cream cheese, sour cream, onion salt, salt, and pepper. Beat until light and fluffy. Transfer to the prepared casserole dish, and dot with pieces of butter.
• Bake for 30 minutes in the preheated oven, or until heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix potatoes, mozzarella cheese, sour cream, cream of chicken soup, butter, onion, salt, and black pepper together in a casserole dish.
• Bake in preheated oven until hot throughout and bubbly on top, about 30 minutes.

Steps:

• Combine all ingredients, except the corn flakes and 1/4 cup margarine.
• Put in a 12x9-inch pan.
• Crush corn flakes and mix with margarine.
• Sprinkle on top.
• Bake for 45 minutes at 350°F or until bubbly.

Steps:

• In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2-qt. casserole. Combine bread crumbs with butter; sprinkle over potatoes. , Bake at 350° for 50 to 60 minutes. Top with cheese and serve immediately.

Steps:

• Cook potatoes in boiling water water for 25 minutes, or until tender. Drain and mash with 2 tablespoons butter, 2 tablespoons oil, milk, salt & pepper.
• Preheat oven to 400ºF.
• Generously butter 4 large muffin cups (or ramekins) with remaining 4 tablespoons butter.
• Stand fries vertically and firmly pack to line the sides of each muffin cup. Trim tops to even lengths. (Freeze remainder for another meal.).
• Drizzle fries with remaining olive oil.
• Spoon mashed potatoes into center of each muffin cup.
• Bake for 35 minutes. Invert onto serving plates. Garnish with chives.

Steps:

• In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and vanilla. Whip to soft, fluffy peaks, about 2 minutes.
• FOR THE CAKE: Set a rack in the middle of the oven and preheat to 350 degrees. Line a 12-slot muffin tin with large paper or foil cupcakes liners.
• Into a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon of the salt, and 1/2 cup of the sugar together--three times. Form a well in the center and add the oil, egg yolks, sherry, and apple juice concentrate. On low speed, mix together, just until blended.
• In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy, and barely able to hold peaks, about 2 minutes. While sprinkling in the remaining 1/2 cup of sugar, whisk until the egg whites have the consistency of shaving cream.
• Fold 1/3 of the egg whites into the yolk mixture. Fold in the remainder of the whites. Fill the cups of the muffin tin no more than 2/3 full with the batter. Bake for 16 minutes, or until the center springs back when lightly pressed and a cake tester comes out clean. Cool the cupcakes on a rack.
• Cut 12 (2 1/4-inch) circles and 12 (2 by 8 1/2-inch) bands out of glossy card stock. Wrap the bands around the circles to form cups and secure with tape or decorative ribbon. Do not tape any part of the circle. It must remain free to move.
• FOR THE FILLING: Mix the preserves and apple juice until smooth. Split the cakes into 2 layers. Spread 1 teaspoon of the preserves in between layers. Place the cakes in the paper holders so that the cake top is even with the paper rim.
• Fill a pastry bag, fitted with a star tip, with whipped cream. Pipe it to rise 1-inch above the paper rims. Top each with a strawberry.

Steps:

• Boil peeled potatoes until tender.
• Beat sour cream and cream cheese together, add potatoes and butter and beat until smooth. Add chives, salt and pepper to taste.
• Pour into a well greased 2 qt. Casserole. Dot with butter and sprinkle paprika on top.
• Bake at 350 for 25 minutes. Great do ahead dish for company