Garlic Mashed Red Potatoes
from Taste of Home

8 med red potatoes, quartered
3 garlic cloves, peeled
2 T butter
½ c milk, warmed
½ tsp salt
¼ c grated Parmesan

Cover potatoes and garlic with water in a large saucepan. Bring to boil. Reduce heat and simmer 20-25 minutes or until potatoes are very tender. Drain well, but leave garlic in potatoes. Add butter, milk and salt. Mash with a hand mixer. Stir in Parmesan. Serves 3-4.

Spinach Dip

1 package (10 oz.) baby spinach, chopped, or 1 package (10 oz.) frozen chopped spinach, thawed and squeeze dried.

1 container (16 oz.) sour cream

1 cup Mayonnaise

1 package Knorr Vegetable recipe mix

1 (8 oz.) can of water chestnuts, drained and chopped (optional)

3 green onions, chopped (optional)

Serve with fresh veggies, or bread. YUM.

Peanut Butter Frosting

Peanut Butter Frosting

1 1/4 cup powdered sugar
1 cup creamy peanut butter
5 Tb butter at room temperature
1 tsp vanilla extract
1/4 tsp salt
1/3 cup milk

Combine all ingredients but milk in a bowl of electric mixer. Mix on med-low until creamy; scraping down sides occasionally. Add milk gradually with mixer in high speed until frosting is smooth and desired consistency. Frost your cupcakes and refrigerate. The butter in the frosting will melt and ruin the smooth texture of the frosting if you leave it at room temperature. If you need to bring them to a function where they will be out for more than 2 hours, I would go so far as to partially freeze them before going so they stay cold.