Kate Gosselin's Love Is in the Mix (9 page)

T
his casserole is basically dessert before dessert, which is why it makes a great holiday side dish. It wonderfully complements the flavor of our much-loved holiday ham. My kids eat so much of this that I sometimes wonder if they will turn into little pineapples and apples!

Preheat the oven to 350 degrees F.

Crack the eggs into a large bowl and beat well, using a hand mixer, until foamy. Add all of the other ingredients, except the mandarin oranges and the butter, and mix well for about a minute.

Pour into a lightly greased 9 by 13-inch pan. Distribute the mandarin orange segments, placing them evenly throughout the mixture. Dot the top with the butter squares.

Bake uncovered for 50 to 60 minutes.

I
live on salads.
It’s who I am. Whipping a salad together with ingredients I have on hand (and preparing a few ahead of time) is my healthy secret to keeping up with my eight kids! You are what you eat and I want to be healthy. Many of these healthy salads and sandwiches are quick to pack and easy to grab on the run. You can serve them on their own at home or even take them along to a picnic with friends.

I
remember when my grandma began her “low-fat” and “healthy” way of cooking and living. She had grown up during an era when using lard in everyday cooking was normal. She announced to my family one day that she would no longer bake or cook using “unhealthy” ingredients because she cared about the health of her family. She adopted her version of this dressing as part of that plan. Knowing only the taste, I developed this healthy homemade dressing because I share her convictions for my own family.

Mix all of the ingredients together in a food processor until blended. Store the dressing at room temperature in a tightly sealed jar.

T
his was yet another dough-inspired dinner success! My kids loved the pocket surprise idea, and there are never any leftovers when I make these for dinner.

Preheat the oven to 400 degrees F. In a medium mixing bowl, mix the first 8 ingredients together (the tuna through the cheddar cheese), until well incorporated.

Divide the dough into 12 even pieces (each about the size of a baseball).

On a floured surface, roll each piece of dough into a circle 5 to 6 inches in diameter and about ⅛-inch thick.

In the center of each piece, add ¼ cup of the meat mixture. Fold the dough edges in, sealing each edge tightly and forming a rectangle-shaped pocket.

Place each pocket on an ungreased cookie sheet. Lightly brush each pocket with melted butter and top with a sprinkle of crushed croutons.

Bake for approximately 20 minutes or until the pockets are golden brown. Serve with your favorite vegetable.

If you have leftover filling, it is delicious on a sandwich or as a spread for crackers.

W
hen I first introduced my kids to horseradish sauce, Leah thought I said “horsehair sauce.” She lovingly—and very seriously—warned Collin, as she pointed to the white stuff that was on his plate next to his ham, “Collin, this is horsehair sauce. Mommy says it’s very hot but very yummy, and to try it, but to be very careful.” I died laughing in total adoration of my “Mini Me” and her accidental humor!

If you are a lover of horseradish sauce, you are in for a real treat with this summer potato salad. This is my light (in flavor, anyway) and tasty version of potato salad that your family and guests won’t soon forget.

In a large pot on the stove top, bring about 3 quarts of water to a boil. Wash the potatoes and then peel and chop them into bite-sized pieces. Add the diced potatoes to the boiling water and cook just until soft when tested with a fork, about 9 to 10 minutes.

Meanwhile, dice the hard-boiled eggs into bite-sized pieces. Set aside.

Cook the bacon on the stove top, according to package directions; once the bacon is cooled, crumble it. Chop the scallions and set aside.

In a large mixing bowl, combine the sour cream, horseradish, vinegar, sugar, garlic salt, and minced garlic until well combined. Add the crumbled bacon, diced eggs, and scallions to the horseradish sauce. Gently mix together.

When the potatoes are cooked, drain and cool. Add the cooled potatoes to the horseradish sauce. Mix, garnish with chives and bacon, and chill for 3 to 4 hours before serving.

I
invented this insanely flavorful and satisfying sandwich recently when a friend, Tim, and his wife stopped by. It turns out that Tim is a Mr. Fix-It by nature and trade, and, after discovering—and fixing—a few projects around my house that needed immediate attention, I whipped these up for dinner to thank him. He was hungry, and these worked just perfectly. After a few attempts, I refined this recipe to make it totally irresistible for everyone—including myself.

Turn the panini maker on and set to “panini,” or prepare a griddle or other freestanding electric grill (George Foreman Grill, etc.) if you don’t have a panini maker.

Generously butter the panini maker, griddle, or grill. Spread a thin layer of sandwich sauce on each slice of bread. Assemble the sandwich in the following order on one slice of bread: cheese, burger, bacon, cheese, 3 to 4 fries, pickle slice, tomato, then lettuce. Top with the second slice of bread.

Place the sandwich into the panini maker and close the lid. Grill for approximately 4 to 5 minutes and then remove when the sandwich is golden. Allow the sandwich to cool for 1 to 2 minutes before slicing and serving. Serve with my homemade fries
in
the sandwich
and
along the side.

I
’m all about making my own sauces. I make tartar sauce, horseradish sauce, and, of course, this one. This can also be used as a “meat loaf sandwich” sauce and even as a dipping sauce. It’s yummy … you’ll see!

Mix all of the ingredients in a bowl until well blended; the flavors are best if you let them sit overnight in the fridge.