Mashed Potato and Cauliflower Casserole with Onion, Bacon and Swiss

Mashed Potato and Cauliflower Casserole with Onion, Bacon and Swiss

Active Time 15m
Total Time 1h 15m

8 servings

They had me at BACON!!

Since I volunteered to bring mashed potatoes to Thanksgiving, I'm thinking I should bring two dishes: simple mashed potatoes for the less adventurous and these potatoes!  Yum!!  

Keep it simple — instead of using two pots to cook the potatoes and cauliflower separately, we added the cauliflower to the boiling potatoes during the last 5 minutes of cooking, then drained and mashed them together. Less prep and cleanup equals more time to enjoy.

Jellied Cranberry Sauce with Fuji Apple

Jellied Cranberry Sauce with Fuji Apple

I had to save this!  I've been dying to try and make my own cranberry sauce!  

Cranberries only need to be cooked for a few minutes before they burst and form a sauce. To mold the sauce so it's slice-able, she adds an apple, which is loaded with pectin, a natural gelling agent.

ingredients

• 1 12-ounce bag fresh cranberries
• 1 large Fuji apple, peeled and cut into 1/2-inch dice
• 1 cup sugar
• 3/4 cup water

directions

Line an 8 x 4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.

In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.

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