When it comes to the holidays I am the one who cooks, for the whole family and if you all know me then you know I love cooking. Everyone has so many different tastes that we serve many different vegetables and use so many small bowls. Been looking for something new and awesome to use instead of making so many dirty dishes, and I came upon the Artichoke Divided Server. Yeah we don’t eat artichokes but it looks so awesome that we can use it for the other vegetables.
The fact that there are three serving places will make it so much easier for me, to serve up the vegetables. And what ever else I want to put in the tray. For Thanksgiving we are using this with some libby’s can vegetables. A great way to get all the vegetables we all eat and more.
Your other party dishes will eat their hearts out when you bring home our Artichoke three-section server. It’s crafted in amber glass with a hammered-effect finish underneath and accented with metal alloy handles on each end, featuring carved artichoke detail. This is one server that leaves others in awe. Whether you’re cooking a holiday feast, preparing a weeknight family dinner, or searching for a way to incorporate more veggies and fruits into your diet.
Although the heritage of Libby’s® Fruits and Vegetables dates back to the 1880s, we understand the needs of today’s families. And they have some awesome recipes that will work great with your meal.
Rosemary Scallion Potato Puffs
2 cn (15 oz. each) Libby’s® Sliced White Potatoes or Whole White Potatoes, drained
1 T Unsalted butter
1⁄3 c nonfat plain Greek yogurt
2 eggs, whisked
3⁄4 c shredded extra-sharp cheddar or Monterey Jack cheese
1 T grated parmesan cheese
2 T chopped scallions (both green and white parts)
2 t finely chopped fresh rosemary (or ¾ tsp dried rosemary)
1⁄4 t salt
1⁄4 t Black pepper
Preheat oven to 425o F.
In a medium pot, heat potatoes and butter for about 5 minutes (until butter has melted and potatoes mash easily with a fork.) Remove from heat.
Add Greek yogurt and mash ingredients together with a potato masher. Add eggs and mix well with wooden spoon. Add cheese, scallions, rosemary, salt and pepper.
Coat a mini muffin tin with cooking spray. Spoon in 2 tablespoons of potato mixture into each cup.
Bake for 25 minutes or until edges are golden-brown. Remove from oven and cool in tin on a rack for 15 minutes. Gently remove potato puffs from tin and serve immediately.
They look so yummy we are going to try and make these as a little treat before our big meal.
3 T Butter
2 T Flour
1⁄2 T onion powder
1 t salt
1⁄4 t Pepper
3 cn Libby’s® Cut Green Beans, drained
5 sli thick bacon, cooked and crumbled
1 c sour cream
1 c Shredded cheddar cheese
1⁄2 c crumbled butter round crackers
1 T melted butter
In a large skillet, add 2 T butter and melt over medium heat. Add flour, salt, pepper and onion powder and cook for about 1 minute or until blended. Add sour cream, bacon and green beans. Stir to coat, then transfer to 2½ quart casserole dish. Top with shredded cheese.
In a bowl, add crushed crackers and melted butter and mix. Add to top of green bean casserole. Bake at 350F on middle rack or until cheese is melted and bubbly.
We love green beans so this is going to be one of our sides, cant wait to try these recipes out. Our holiday meal is going to be special with my family cant wait.
You can get these awesome recipes and more at Libby’s Digital Recipe Box-Recipes