Weight Watchers Parmesan Mashed Potatoes

This recipe comes from Weight Watchers

Ingredients:
10 medium uncooked red potatoes (halved-5)
1/2 C buttermilk, warmed (halved-keep the same amount)
3 TBSP strong-flavored grated parmesan cheese (I just used Kraft parmesan cheese in the bottle) (halved-1 1/2 TBSP)
1/4 C chopped chives (didn't have on hand, so I sprinkled in dry oregano for flavor)
Table salt and pepper to taste

Directions:
Scrub potatoes and cut out any bad spots.  Boil whole for around 30 minutes or until fork tender.  Drain, return to pot, and mash.  Stir in remaining ingredients with masher and mix well to combine.

Full sized recipe makes 8 servings, half size recipe makes 4.  6 points per serving.

Super Easy and Quick Dinner Rolls

This recipe can be found on Simple Daily Recipes.  They are delicious and fast--I highly recommend these!!

Ingredients:
1 package quick-acting active dry yeast (2 1/4 tsp. or 7 grams)
1 1/3 cup milk (105º to 115ºF degrees)
3 to 3 1/2 cups flour or whole wheat flour
3 tablespoons oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon melted butter
coarse salt

Dissolve yeast in warm milk in electric mixer bowl.  Stir in 1 cup flour. Beat until smooth.  Stir in enough remaining flour, oil, sugar and salt.  Mix on low electric speed until soft dough forms.  Cover and let rise in warm place until double, about 45 minutes.
Heat oven 400ºF degrees.  
Prep a 12 cup muffin pan with non-stick cooking spray.
Punch down dough in center and fold over a few times.  Pinch off 1 inch balls of dough and quickly roll in palm of hands.  Put 3 balls to one muffin cup; brush with melted butter; sprinkle with coarse salt.
Bake 12 to 15 minutes, until crust is light golden brown. 
Immediately remove from pan.  Store loosely covered.

Jeremy & Laura's Pan-Fried Steak and Potatoes

Ingredients:
4 6-oz steaks (we just used 2, it was fine)
2 tbsp oil
6 tbsp crushed black peppercorns (we used 3)
3 tbsp butter
3 tbsp Cognac (we used Scotch, a web site said you can substitute this with Scotch, whiskey, or regular brandy)
1/4 c white wine
1/2 c heavy cream

Directions:
Rub the steaks on both sides with the oil and press the crushed peppercorns into the meat. Melt the butter in a large frying pan and cook the steaks for 2-4 minutes on each side, depending on how you like your steak.

Add the cognac and flambe (we didn't do this, the cast iron skilled sizzled the alcohol right off, no flames needed!) by lighting the frying pan with your gas flame or a match (stand back when you this and keep a pan lid handy for emergencies).

Put the steaks on a warm plate. Add the wine to the pan and boil, stirring, for 1 minute to deglaze the pan. Add cream and stir for 1-2 minutes. Season and pour over the steaks.

Note: The peppercorns are quite strong.  If you don't like really spicy foods, regular pepper would work just as well.

Baked potatoes:
Preheat oven to 350, put racks in middle and bottom slots. Place pan or foil on bottom rack to catch drippings.

Wash and dry potatoes, and then stick them with a fork a few times so they don't explode. Then coat them in canola oil and sprinkle them with your choice of salt.  Place directly on middle rack and bake for an hour, or until the skin is crispy and the insides are cooked.

The sauce from the steaks is DELICIOUS on the potatoes.

Crescent Dinner Rolls

Very good.  Can be frozen for another meal.
Ingredients:

4-5 C. flour

1 TBSP. sugar

2 pkg. active dry yeast

¾ C. warm water (100*-110*) 

½ C. butter, softened

¼ C. sugar

1 tsp. salt

3 eggs

Melted butter for brushing

Directions:

In smallish mixing bowl, combine 1 c. flour, 1 T. sugar, dry yeast and warm water. Mix well. Let rise in warm place until light and bubbly, 20 to 30 minutes. (It rises big and is sticky, so don't cover it to avoid it sticking to a cotton towel.)

While the yeast mixture is rising, combine in a large mixer bowl the butter, sugar, salt and eggs; Beat until well blended. Add the yeast mixture; mix well. By hand or with bread hook if you are using a stand mixer, gradually add three to four cups flour to form a stiff dough. Knead on floured surface about 30 strokes. (Or continue kneading with dough hook.) Grease the large bowl you used and place dough in it, turning to grease top. Cover with clean cotton dish towel, let rise in warm place until light and doubled in size, 1-1/2 hours.

Punch down dough; divide into two pieces. Roll each piece into a circle and brush with melted butter. Divide, using a sharp knife, into 12 triangles for each circle. Roll up, starting with large end of triangle, pinch to seal, curve a bit to form a crescent and place on greased cookie sheets. Cover with dish towels and let rise again for about a half hour, until roughly doubled in size.

Bake 12-15 minutes until golden brown. Watch them; they very well can be ready in 12 minutes. Cool on wire racks. While they are still hot, Pam usually brushes more butter on top to make them shiny. Makes 24 large rolls.

Parmesan Potato Wedges

Great and simple side dish.

Ingredients:

3 medium potatoes

1 egg white, lightly beaten

¼ C. grated Parmesan cheese

1 tsp. garlic salt

Salt & pepper

Oregano flakes

Directions:

Wash potato skins.  Slice potatoes into wedges.  In bowl, combine egg white, Parmesan cheese, garlic salt and oregano flakes.  Place wedges into bowl, and with hands mix together wedges and cheese mixture until it sticks to potatoes.  Place on greased baking sheet and cook at 425* for 45 minutes to 1 hour, until potatoes are soft and cooked through.  Note: you can use any spices and herbs that you think will taste good!