Squash Cassarole (Or Mixed Veggies)

1 can cream of chicken soup
8 oz sour cream
squash, cubed
Onions, chopped
carrots diced
celery, diced
any other vegetables you think might go together (green beans, corn, etc)

Topping
1-1/2 c crushed cheese crackers
4 T melted margarine.

• In a large skillet, saute the summer squash, zucchini, onion and  in oil until tender; drain.
• In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11-in. x 7-in. baking dish.
• Combine cracker crumbs and butter. Sprinkle over vegetable mixture
• Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

If you don't wish to pre-cook the veggies, just bake an extra 30 minutes.

Cottage Fries

"These easy cottage fries crisp up quite nicely in the oven and resemble fat, succulent potato chips."

INGREDIENTS:

4 baking (russet) potatoes, sliced into 3/8 -inch thick rounds salt and freshly ground black pepper to taste

1 pinch cayenne pepper, or to taste 1 pinch herbes de provence, or to taste (or just use any herbs you like: Rosemary, Thyme, Marjoram, etc) 2 tablespoons olive oil

DIRECTIONS:

1.	Preheat oven to 425 degrees F (220 degrees C).
2.	Line a baking sheet with parchment paper or a silicone baking mat and set aside.
3.	Combine potatoes, salt, ground black pepper, cayenne pepper, and herbes de provence in a large bowl. Drizzle olive oil over potatoes and stir to evenly coat.
4.	Place potatoes on baking sheet, spaced evenly, and bake in the preheated oven for 15 minutes.
5.	Remove from oven, flip over each potato slice, and return to the oven for another 15 minutes. Continue cooking and flipping until potatoes are well browned, about 30 minutes. Potatoes should be crispy around edges, but still soft in the center.

Crunchy Onion Potato Casserole

2 1/2	cups milk
1 1/2	cups water
1/4	cup butter
1	recipe Garlic Mashed Potatoes
1	can (15.25 oz) whole kernel corn, drained
1	cup shredded Cheddar cheese (4 oz)
1	can (2.8 oz) French-fried onions

1.   Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn.
2.   Spoon half of potato mixture into dish. Sprinkle with 1/2 each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions.
3.   Bake 10 to 15 minutes or until cheese is melted and onions are golden.

Swiss Vegetable Casserole

1 can (10 3/4 ounces) Cream of Mushroom Soup or make your own

1/2 cup sour cream
1/4 teaspoon ground black pepper
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed

1 can (2.8 ounces) French fried onions (1 1/3 cups)

1/2 cup shredded Swiss cheese (Or I would suggest cheddar)

Stir the soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole.

Bake at 350°F. for 40 minutes or until the vegetables are tender.  Stir the vegetable mixture.  Top with the remaining onions and cheese.

Bake for 5 minutes or until the cheese is melted.

For Cheddar cheese lovers: Use Cheddar cheese instead of Swiss cheese.

Scalloped Corn

 

1 box Jiffy cornmeal mix

1/2 stick marg

1 can cream corn

1 can regular corn, drained

2 eggs

1 small carton sour cream (8 oz)

up to 2 c Cheddar (Optional, sometimes I use it, sometimes I don't...Not pictured above)

Mix all ingredient (except cheese) together and pour into greased 9x13 pan.  Top with cheese.  Bake at 350 for 1 hour.

Scalloped Potatoes

6 med potatoes
1 medium onion, diced.
6 T margarine
6 T flour
2 C milk
1 t salt (or more to taste)
Add diced ham to make it a meal

In a sauce pan, melt margarine.  Add flour and stir together.  Once combined, add milk and salt and whisk.  Keep on low-med heat, stirring constantly to keep from scorching. Once mixture has thickened, add to potatoes.  If cooking in the crock pot, boil potatoes and onions together before combining with the sauce and putting into the crock pot.  Sprinkle with pepper and cook on low for 2-4 hours. If baking in the oven, you don't need to pre-cook potatoes.  Place raw potatoes, onion, sauce and optional ham into baking dish, sprinkle with pepper, and bake at 350 for 1-1/2 hours.

I made an extra half recipe of the white sauce for mine last time.  I like it extra creamy.

Ranch Roasted Red Potatoes

Ranch Roasted Red Potatoes Recipe

This easy Ranch Roasted Red Potatoes recipe not only tastes amazing, but it’s a great accompaniment to a variety of meals. The pre-made Ranch Seasoning makes preparation a snap and adds fantastic flavor.

Ingredients

• 12 oz red potatoes, washed and quartered
• 1 packet Ranch Dressing Dry Mix
• Non fat, olive oil cooking spray
• 1 tsp salt

Instructions

1. Preheat oven to 425 degrees.
2. In a large bowl add potatoes and spray lightly with the cooking spray. Then, add in the Ranch mix and salt, and toss well to coat each potato piece evenly.
3. Spray a baking sheet with non stick cooking spray and spread out potatoes evenly on sheet.
4. Bake in oven until potatoes are cooked through, and edges start to turn very dark brown, approximately 20-25 minutes. Serve immediately.

Preparation time: 5 minute(s)

Cooking time: 25 minute(s)

Read more: http://www.laaloosh.com/2011/01/24/ranch-roasted-red-potatoes-recipe/#ixzz1o4WcNT6P

Homemade Jalapeno Poppers

Recipe found HERE

 a can of Pillsbury Crescent dough

about 2 tablespoons of cream cheese (give or take, depending on how much you want to use)

1-2 fresh jalapeños

and about 3 strips of bacon (if you want... I always want bacon.) 

These amounts make 16 poppers.

Oven pre-heated to 350 degrees F. 

Chop the jalapeños into small pieces. Clean out the seeds. Don't stick your fingers in your eyes or mouth for the rest of the day.

Cut the bacon into pieces and then cook it up. I usually cut it up first cuz then you have nice, neat pieces and it doesn't get too crumbly. Just watch it so it doesn't burn. Unless you like burnt bacon. But that's weird.

Roll out your dough. It's perforated into triangles, but I cut each triangle in half with a pizza cutter and do one popper on each half. Does that make sense? Sorry I didn't take pictures of that part. You can do it without cutting the crescents in half, and they'll just be a little bigger than bite size (and then the recipe will yield 8 larger poppers).

Layer a small dollop of cream cheese, a piece or two of jalapeño, and bacon. 

Bring the corners of the dough together and twist them together at the top. Press the edges of the dough together so the insides don't gush out.

Bake 10-15 minutes at 350 and munch away! 

Snowmen on a Stick

Ingredients

• Bananas
• Grapes
• Carrot
• Apple

• Bamboo skewers
• Mini chocolate chips
• Pretzel sticks

Instructions

1. For each snowman, you will need three thick slices of banana, a grape, a sliver of carrot, and a triangular piece of apple. (Tip: Poke a hole in the apple piece with a bamboo skewer first to make assembly easier.)
2. Have your kids slide the fruit onto the skewer, then use the carrot slivers for noses, mini chocolate chips for eyes and buttons, and pretzel sticks for arms.
   
   
   Found HERE

Lawrey's Potatoes

5-6 medium sized potatoes, thinly sliced
1/2 sweet onion, thinly sliced
1/2 cube of butter, sliced

Add potatoes with skin still on, onions and seasonings of your choice (I used Lawry's Season Salt, garlic powder, black pepper and dried parsley flakes) to 9 x 13 pan. Sprinkle liberally with seasonings and hand toss to make sure the seasonings coat all the potatoes. Add slices of butter in between potatoes. Cover with foil and bake at 400 degrees for 1 hour, stirring halfway through.

*sometimes the potatoes may take longer to bake, just keep checking!*

Recipe found HERE

Cheddar Bay Bisquits

Cheddar Bay Biscuits

by LettucePray

Biscuits:

2 1/2 cups Bisquick

4 Tbsp cold butter

1 cup cheddar cheese, shredded

3/4 cup milk

1/4 tsp garlic powder

Butter Glaze:

3 Tbsp butter

1/2 tsp garlic powder

3/4 tsp dried parsley flakes

Preheat your oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter (I just used 2 forks). Don't worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don't over mix.

Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet. Bake for 13-15 minutes in preheated oven until the tops of the biscuits begin to turn light brown.

While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Makes one dozen.

Need to use up some zucchini? Grate a small zucchini, about 3/4 cup. Strain the grated zucchini in a cheesecloth or some paper towels to get rid of the excess moisture. Add the grated zucchini to the biscuit batter when you add the cheese and milk.


Recipe found HERE

Fruit Salsa with Cinnamon Chips

Fruit Salsa with Baked Cinnamon Chips

found HERE

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar (more or less to taste)
1 tablespoon brown sugar (more or less to taste)
3 tablespoons fruit preserves, any flavor (I used strawberry)

10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray

Cinnamon sugar:
1 cup white sugar
2 Tablespoons cinnamon

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. 

2. Preheat oven to 350 degrees. 

3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter). 

4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Hasselback Potatoes

Hasselback Potatoes
Recipe Found HERE

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
2 Tbsp Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 425˚F. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Roasted Garlic Dip

Roasted Garlic Dip

1 head garlic

16 ounces cream cheese

2 cups shredded Asiago cheese

1/2 cup heavy cream

1/2 cup sour cream

1/4 cup fresh, chopped parsley

1/2 cup shredded mozzarella cheese

Preheat oven to 400°F.
Cut a half inch off top of head of garlic. 
Place garlic in a small baking dish. Drizzle top with olive oil.
Cover dish with aluminum foil and roast for 40 minutes to 1 hour. 
Allow to cool slightly. 
To "harvest" the roasted garlic, squeeze the cloves from the husk. 
(You may want to roast a couple of heads of garlic, as this is so sweet and wonderful that you will eat the cloves straight from the skin before they ever can dream of becoming part of the dip.)
Reduce oven temperature to 350°F. 
With a food processor or electric mixer, blend cream cheese, Asiago cheese, heavy cream, sour cream and parsley until well-blended.
Add garlic and blend again. 
Spread mixture in a greased casserole or baking dish and top with shredded mozzarella. 
Bake 20 minutes until bubbly and golden brown on top. (Serves 8-12, depending on appetites)


Recipe found HERE

Homemade French Fries

This recipes is from America's Test Kitchen.  Find it HERE.  (This link may only be good until the television season it over)

INGREDIENTS

• 2 1/2pounds russet potatoes (about 4 large), scrubbed, sides squared off and cut lengthwise into 1/4-inch by 1/4-inch fries (see illustration below)
• 2tablespoons cornstarch
• 3quarts peanut oil (or vegetable/canola oil)
• 1tablespoon vegetable oil

INSTRUCTIONS

• 1. Rinse cut potatoes in large bowl under cold running water until water turns clear. Cover with cold water and refrigerate for 30 minutes or up to 12 hours.
• 2. Pour off water, spread potatoes onto kitchen towels, and thoroughly dry. Transfer potatoes to large bowl and toss with cornstarch until evenly coated. Transfer potatoes to wire rack set in rimmed baking sheet and let rest until fine white coating forms, about 20 minutes.
• 3. Meanwhile, in large, heavy-bottomed Dutch oven fitted with clip-on-the-pot candy thermometer, heat peanut oil over medium heat to 325 degrees.
• 4. Add half of potatoes, a handful at a time, to hot oil and increase heat to high. Fry, stirring with mesh spider or large-hole slotted spoon, until potatoes start to turn from white to blond, 4 to 5 minutes. (Oil temperature will drop about 75 degrees during this frying.) Transfer fries to thick paper bag or paper towels. Return oil to 325 degrees and repeat with remaining potatoes. Reduce heat to medium and let fries cool at least 10 minutes.
  5. Increase heat under Dutch oven to high and heat oil to 375 degrees. Add half of fries, a handful at a time, and fry until golden brown and puffed, 2 to 3 minutes. Transfer to thick paper bag or paper towels. Return oil to 375 degrees and repeat with remaining fries. Season fries with salt and serve immediately.
  • TECHNIQUE

    • 
      1. Rinse cut potatoes.
    • 
      2. Toss potatoes with cornstarch.
    • 
      3. Air-dry potatoes.
    • 
      4. Blanch potatoes, in two batches, in 325-degree oil; let cool.
    • • 
        6. Finish fries, in two batches, in 375-degree oil.
      TECHNIQUE

      SQUARING THE SPUD

      

      The best way to uniformly cut fries is to start by trimming a thin slice from each side of the potato. Once the potato is "squared," you can slice it into 1/4-inch planks and then cut each plank into 1/4-inch fries.

Pepperoni Dip

Ingredients:

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/8 teaspoon garlic powder
1/4 teaspoon dried oregano
1 cup pizza sauce
1/2 cup pepperoni, diced
1/4 cup chopped onions
1/4 cup chopped green bell pepper
1 cup shredded mozzarella cheese

Directions:

1. Preheat oven to 350°F.
2. In a small bowl, combine cream cheese, sour cream, garlic powder, and oregano. Spread cream cheese mixture into a 9-inch pie plate. Spread pizza sauce evenly over the cream cheese mixture. Arrange the pepperoni, onion and green bell pepper over the sauce.
3. Bake 10 minutes. Remove from oven and sprinkle cheese on top. Return to oven and bake until cheese is melted and bubbly.

Tips:

*Add black olives if you'd like.
*Great served with Fritos Scoops (dip-worthy corn chips).

Source: www.RecipeGirl.com