To celebrate the first day of the new year, I decided to make a special lunch for my kids. The kids love mashed potatoes and sweet potatoes, and this layer bake is the combination of the two favorites. I got a feeling that this is going to be something I will be making lots in the future. I love the colors, even though you cannot really see it from the picture. Good taste and texture !! Yum !
1/4 cup Kraft Double Cheddar Shredded Cheese, divided
HEAT oven to 375°F.
PLACE potatoes in separate bowls. Add half each of the cream cheese product and sour cream to each bowl; season with salt and pepper. Mash until creamy.
STIR half the Parmesan into white potatoes. Stir half the Cheddar into sweet potatoes. Layer half each of the potatoes 2-L clear glass casserole dish. Repeat layers.
BAKE 15 min. Top with remaining cheeses; bake 5 min. or until melted.
I also made pork loin with stuffing. The combination of spices and fruits really go well together. The pork is very tender, but I found the outside is a little dry, next time I will cook it part way covered so the meat will be a little juicier. I served it the cranberry sauce and gravy.
- 1 cup chicken flavored dry stuffing mix
- 1/2 cup water
- 1 (3 pound) boneless pork loin roast
- 1 cup chopped apple
- 1/3 cup dried cranberries
- 1/3 cup chopped toasted pecans
- 1/4 cup finely chopped onion
- salt and black pepper to taste
- Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
- Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
- Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
- Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.