Fall/Winter Premiere Issue of What Liberty Ate Magazine (#1)
What Liberty Ate Magazine is a creative magazine about food photography, great recipes, places to visit, people and blogs. In the first issue you can read more about the first book of Sara Forte from Sprouted Kitchen, from where Ashley Rodriguez from...
Big Martha's Mashed Potatoes with Cream Cheese
This delicious recipe for mashed potatoes enriched with cream cheese came from Martha's mother, Mrs. Kostyra.
Butter-Pecan Sweet Potatoes
To make ahead (up to five hours) prepare recipe through step 2. Cool; cover and refrigerate. About 15 minutes before ready to serve, proceed with recipe.
Luxurious Mashed Potatoes
You can make these extra-creamy mashed potatoes up to 1 day ahead. Reheat at 350 degrees in a foil-covered baking dish for 10 to 20 minutes.
Baked Pineapple with Crackers
This is a wonderful side dish to add a little something special to green beans and mashed potatoes. It is so delicious you will think you could eat it for dessert. Originally submitted to ThanksgivingRecipe.com.
Coconut Cream Pie with Chocolate Crust
Coconut stars in the filling and topping of this classic dessert recipe but also makes an appearance in the chocolate crust.
Scalloped Potatoes with Leeks
Scalloped potatoes with sauteed leeks can be assembled a day in advance in a casserole that travels from refrigerator to oven to table.
Butterflake Dinner Rolls
Butterflake Dinner Rolls - You are going to fall in love with these! This recipe makes 2 1/2 dozen, so you might have a couple left over for those turkey sandwiches after Thanksgiving day.
Smoky Brussels Sprouts Gratin
There are two cheeses in this gratin: smoked Gouda in the sauce and salty aged Gouda sprinkled on top. Other melting cheeses, such as Gruyere and fontina, won't have the same smoky flavor but are good alternatives to the smoked Gouda; on top, try freshly grated Parmesan.