Kate Gosselin's Love Is in the Mix (8 page)

Lightly grease a deep 9 by 13-inch baking dish. Pour the mixture into the baking dish, spreading evenly. Top with the remaining cheese and then the breadcrumbs. Pour the melted butter evenly over the top of the breadcrumbs. Bake until heated through and bubbly throughout, approximately 35 to 40 minutes.

I
’ve made these many different ways over the years. My kids much prefer this mashed version. It’s smooth and creamy and, topped with marshmallows, is irresistibly ooey gooey. In our house, this screams “happy holidays!”

Preheat the oven to 375 degrees F.

Place the drained yams in a large mixing bowl and set aside.

In a medium saucepan, over medium-high heat, combine the yam juice, maple syrup, orange juice, and brown sugar. When the mixture comes to a boil, add the flour and whisk briskly and constantly until smooth. Remove from the heat, add the flour mixture to the yams, and mix with a hand mixer until the yams are smooth and well blended.

Grease a 9 by 13-inch deep casserole dish. Pour the yam mixture evenly into the dish. Bake until heated through, approximately 20 to 25 minutes or until bubbly. Top evenly with the marshmallows and bake for 5 minutes longer or until the marshmallows are golden brown and puffy.

E
ver wanted to know how to make succulent homemade gravy the “old-fashioned” way? Here it is! Oh, and this gravy is Shoka’s favorite, too! Served over? Anything!

Place the stock in a pot and cook on the stove over high heat; bring to a boil.

In a shaker bottle, combine the flour and water and shake until it has a milk-shake consistency.

Once the stock is boiling, add the flour and water mixture while whisking constantly to create a smooth, thick gravy. Add the salt and pepper and serve hot.

Note:
The gravy can be frozen and used at a later time.

O
ne summer when my friend Jamie came to visit, she showed me this very quick and very delicious broccoli recipe. I had to share it with you, because it’s become one of my secret veggie weapons—and will no doubt become one of yours. I laugh at how easy it is and how it still receives cheers each and every time I make it. Keep fresh broccoli on hand and watch how many times it will save you. With this easy recipe, there is always time to include a vegetable with every dinner, I promise!

Chop off the last inch or two of the broccoli stems and discard. Peel the remaining portion of the stems.

Place the broccoli on a large dinner plate. Pour the melted butter evenly over the broccoli. Sprinkle the garlic salt over the broccoli. Add the water to the bottom of the plate for steaming.

Cover with 2 large pieces of Glad Press ’n Seal, placed crosswise.* Use a knife to punch 3 to 4 vent holes.

Place in the microwave on high for about 8 minutes. Remove carefully, uncover, cut, and serve.

*You can also use a microwave-safe casserole dish with a glass lid.

T
his recipe came together after my many attempts to create the “perfect” homemade loaf of bread packed with “good for you” stuff. It needed to be fluffy and yet hold its shape to make a perfect sandwich. Of course, it had to be healthy and pretty, too. I worked long and hard … and finally, here it is! I love Emeril’s Tfal Bread Maker. It works like a charm. Note: This recipe is formulated for a 3-pound loaf bread maker.

Pour the warm water in the bread-maker pan. Add the yeast and allow to set for 10 to 15 minutes. Add all of the remaining ingredients in the order listed and set the bread maker for a 3-pound loaf, on basic bread setting, for “medium brownness.”

When the loaf is finished, remove it from the pan immediately and allow it to cool thoroughly before slicing. Slice with a sharp serrated bread knife. I find it best to slice the entire loaf in half horizontally first, and then slice each half into 1-inch thick slices. One 3-pound loaf makes approximately 24 slices of bread.

T
here is nothing as easy or as rewarding as this slow cooker applesauce recipe! My kids rave over Mommy Applesauce. I make a batch and then freeze it in containers to pull out and thaw and reheat for dinner. An added bonus? As it cooks, it will make your house smell better than the best apple cinnamon candle you can buy!

Combine all of the ingredients in a slow cooker. Cover and cook on low for 5 hours. Once the applesauce has cooled, use a hand mixer to blend until the applesauce has a smooth consistency.

Variation:
Omit the sugar to make “baby applesauce.” Freeze it in small containers for your baby as one of his or her first foods!

I
bought this beautiful unseasoned rice blend one day and slowly developed this delicious recipe. It is beautiful in appearance as the finished dish is a deep purple color. Not only is it colorful, but this simple rice is amazingly flavorful as well. Fun Fact: I cooked this side dish for Hank Baskett during our episode of Celebrity Wife Swap, and he loved it … and little Hank did, too!

Prepare the rice as listed on the package directions, adding Emeril Essence and the lemon-pepper seasoning to the boiling water. Cover and cook as directed. With 5 minutes left of cook time, add the almonds and dried cranberries on top of the rice. Replace the lid and finish cooking.

Fluff the rice and stir well to incorporate the cranberries and nuts before serving. This works great as a side to any chicken or fish dish.