Savory Sweet Potato Rounds

Savory Sweet Potato Rounds

3-4 Sweet Potatoes
1/4 cup wheat Panko bread crumbs
3 cloves garlic, minced
1 tsp onion powder
2 tsp dried rosemary
zest of 1 1/2 lemon
1/4 tsp turmeric
Salt and Black Pepper
Olive Oil

Preheat oven to 475 degrees. Make your seasoning mixture. Add bread crumbs, garlic, onion, rosemary, lemon, and turmeric in bowl. Mix. Set aside.
Take your sweet potatoes and peal. Slice them thin, into rounds. Place sweet potatoes in bowl and drizzle olive oil to coat. Add your seasoning mixture and toss. Coat your potatoes with mixture.  Place a cooling rack on top of your cookie sheet. Place potatoes on cooling rack (do not overlap).  Sprinkle with salt and pepper.  Put cookie sheet with rack, with sweet potatoes in oven.  Cook until golden brown or brown, about 25-35 minutes. Remove and serve warm. 

From Nicole of Cole's Cafe

Roasted Veggies and Sausage

Roasted Veggies and Sausage

Potatoes
Sweet Potatoes
Broccoli
Cauliflower
Bell Peppers
Onions
Mushrooms
One package Kielbasa Sausage

Spice rub:
1 Tbsp Rosemary 
4-5 cloves garlic crushed
1/4 tsp red pepper flakes
1/4 cup Balsamic Vinegar
2 Tbsp dried Italian herbs
1/3 bunch fresh parsley, chopped
Salt and Pepper
Olive Oil

Preheat oven to 450 degrees. Chop everything. Put potatoes on large cookie sheet and coat lightly with oil and toss with spice rub (except fresh parsley, add that later). Cook potatoes for about 25 minutes or until beginning to get tender. Remove from oven and add the rest of veggies, sausage and parsley. Toss and mix. Finish cooking until browned. About 30 minutes longer or more.

From Nicole of Cole's Cafe

Browned Butter Smashed Potatoes with Butternut Squash

Browned Butter Smashed Potatoes with Butternut Squash

1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
Salt
3 tablespoons butter, divided
8 to 10 fresh (2 to 3-inch) sage leaves, stacked and cut across into ¼-inch strips
1/2 cup 1% milk (approximate)
Freshly ground black pepper, to taste

In a 3-quart saucepan over high heat, add potatoes and squash chunks with water; add 1 teaspoon salt. Bring just to boil; reduce heat to medium, cover, and cook until tender, approximately 12 to 15 minutes.
In a small frying pan or saucepan, add 2 tablespoons of the butter and the sage. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; remove from heat and keep warm.
When potatoes and squash are cooked, remove from heat and thoroughly drain the water off. Reduce heat to low, return pan with the drained potatoes and squash to burner, and shake 1 to 2 minutes; remove from heat.
Roughly mash with hand masher leaving mixture chunky. Gently mix in remaining 1 tablespoon butter and enough milk for consistency desired. Season with salt and pepper.
Spoon into a large serving bowl and drizzle with brown butter/sage mixture.
Makes 4 servings (about 4 cups).

Easy Cheesy Scalloped Potatoes

Easy Cheesy Scalloped Potatoes

Prep time: 30 minutes

Total time: 1 hour

1 package cream cheese, softened

½ cup sour cream

1 cup chicken broth

3 lb. red potatoes, thinly sliced

1 package (6 oz.) smoked ham

2 cups shredded cheddar cheese

1 cup frozen peas

Preheat oven to 350ºF. Spray 13X9 pan with cooking spray.  Mix cream cheese, sour cream, and chicken broth in large bowl until well blended.  Add potatoes, ham, peas and 1 ¾ cups of cheese; stir gently to coat all ingredients.  Spoon into prepared baking dish.  Sprinkle with remaining ¼ cup of cheese.  Bake 1 hour or until heated through and potatoes are tender.

Makes 15 servings, ¾ cup each.

Oven-Fried Chicken Fingers and Fries

Oven-Fried Chicken Fingers and Fries

Prep time: 10 minutes

Total time: 37 minutes

2 large baking potatoes

¼ C Italian dressing

¼ C Parmesan cheese

1 lb. boneless skinless chicken breasts, cut into strips

1 packet Shake ‘N Bake Original Chicken Seasoned Coating mix

¼ cup Dijon mustard

1 Tbsp honey

Preheat oven to 425ºF.  Cut potatoes into ½-inch thick strips; place in large bowl.  Add dressing and cheese; toss to coat.  Place in single layer on large greased baking sheet.  Bake 12 minutes.

Meanwhile, coat chicken strips with coating mix as directed on package. 

Turn potatoes over with large spatula; push to one side of baking sheet.  Place chicken strips on other side of baking sheet.  Bake an additional 15 minutes or until potatoes are tender and chicken is cooked through.  Mix mustard and honey; serve for dipping.

Makes 4 servings.

Twice Baked Potatoes

Sally’s Twice Baked Potatoes

6 Potatoes

1/2 pt sour cream
1/2 cube butter
2 tsp sage
1 tsp salt
1/4 tsp pepper
1/2 cup green onion

Shredded cheddar cheese to taste

Bake Potatoes in the oven until done. Scoop out potatoes. Beat with a mixer and mix all ingredients together. Put back in the oven for 30 minutes at 350 degrees. Sprinkle with shredded cheddar cheese the last 5 minutes.

Funeral Potatoes

Grandma Read's funeral potatoes:


6 large potatoes (peeled, sliced and boiled)
1 can cream of mushroom soup
2 ½ cups cheddar cheese
1 medium onion, diced
1 pint (16 oz) sour cream
½ tsp salt
¼ pepper


Lightly grease a 9X13 pan. Combine soup, cheese, onion, salt and pepper. Place potatoes in pan; cover with sauce and bake for 40 minutes at 350 degrees.