Ted's Potato Soup

Ingredients:

10 - 12 small to medium russet potatoes 

One medium onion

1-2 cloves of garlic

4 slices thick cut bacon

4 1/2 cups milk

3 T flour

4 c turkey stock (homemade is great, made with the bones from Mei's turkey)

Salt, pepper, celery salt, onion powder, garlic powder, paprika, parsley, thyme ( all seasonings to taste)

Chop the potatoes into cubes the size you like

Chop the onion and garlic - fine

Cut the bacon into pieces and fry until crispy. Remove the bacon from the pan for garnishing later. Add onion to the pan and sauté until translucent. Add the garlic and all the spices and saute for another couple minutes until it’s fragrant.

Add the potatoes and stir it all around. Dump in the stock (it should just cover the potatoes) and bring it to a boil. Once it’s boiling, reduce the heat and simmer, covered, until the potatoes are tender.

Add your flour to 1/4 cup milk and whisk until there are no lumps. Warm the 4 cups of milk until it’s hot but not boiling. Add the flour and milk mix slowly, stirring well.

Dump all that into the pot with the boiling potatoes. Simmer, uncovered, until it starts to thicken.

At this point you can leave it all chunky or you can remove some of the potatoes and broth, smash the potatoes all up with a fork until you have a mashed potato slurry, then chuck it back in. That’s what I did.

We have know Ted and his wife Marie since we moved to LC. I always make them cookies but Ted isn't into sweets. He came over yesterday to pick up goodies for christmas and we chatted about Gabe's favorite - potatoes.  He said he loves potatoes also.

When he left I told Gabe if he would like some potato soup. He said he would have a bowl or two. Potato soup does not freeze well and I contacted Ted's wife and told her about the soup.

Ted came over today and was very happy!!

The flowers in the photo are from my neighbor Maribel.

Cubano Tater Tots

 

Ingredients:

12 ounces (about 2 1/2 cups) frozen Tater Tots

4 teaspoons yellow mustard

8 thin slices deli ham (about 8 ounces)

1 large dill pickle, finely chopped

8 thin slices Swiss cheese (about 8 ounces)

Nonstick cooking spray

Directions:

Bake the Tater Tots as the label directs; let cool slightly.

Spread about 1/2 teaspoon mustard on 1 slice of ham, then sprinkle with 1 heaping teaspoon finely chopped dill pickle. Top with a Swiss cheese slice and cut lengthwise into 3/4-inch-wide strips. Wrap each Tater Tot in a ham-and-cheese strip and secure with a toothpick.

Position a rack 6 inches from the broiler; preheat the broiler. Coat a baking sheet with cooking spray. Transfer the wrapped Tater Tots to the prepared baking sheet and broil until the ham starts crisping around the edges and the cheese melts, 2 to 3 minutes.

PARMESAN HASH BROWN CUPS

 Ingredients:

1 (20 oz.) bag frozen shredded hash browns

1 bunch of scallions, chopped (about 6)

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper

1 cup grated parmesan cheese

2 tablespoons olive oil

Directions:

Preheat the oven to 350 degrees.

Add all the ingredients to a bowl and mix together.

Spray a muffin pan with cooking spray and fill each well with the hash brown mixture.

Push the hash browns down into the cups with the back of a spoon.

Bake at 350 degrees for 45 minutes.

You could also make these bite-sized in a mini muffin pan, follow the same instructions but cook for only about 20 minutes.

Hash Brown Patties

 

Ingredients:

 1 large egg, lightly beaten

3/4 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/8 teaspoon black pepper

1 (1-lb.) package pkg. frozen shredded hash browns ( Thawed) 

2 ounces pre-shredded mild Cheddar cheese (about 1/2 cup)

2 tablespoons all-purpose flour

1/4 cup canola oil

Directions:

Stir together egg, salt, garlic powder, paprika, and pepper in a large bowl. Add potatoes and cheese, and stir to combine. Sprinkle with flour, and toss to coat.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add 3 heaping spoonful's of potato mixture to skillet (about 1/3 cup per patty), and press gently with spatula to flatten. Cook until golden brown and crisp, 3 to 4 minutes per side. Transfer patties to a plate lined with paper towels, and repeat in 3 more batches with remaining potato mixture and oil. Serve immediately.

Gabe loves his potatoes and wanted to try a new potato recipe. 

Au Gratin Potatoes

Ingredients:

5 med-large russet or Idaho potatoes peeled, 1/8-1/4 inch slices
1 large onion, diced
2 tablespoon garlic, minced ( didn't use)
2 cups cheddar , shredded to taste
1 cup Parmesan cheese, grated or shredded to taste
1/2 cup chicken broth
1 cup heavy cream
salt and pepper to taste
3 tablespoon unsalted butter

Directions:

1- Slice your potatoes to between 1/8 and 1/4 inch thick. Rinse and set aside

2- Preheat your oven to 425 degrees.

3-Melt butter in large pot over medium heat.

4-Add onion and cook until tender, stirring occasionally, about  
    5 minutes.

5- Add garlic, thyme, salt, and pepper. Stir.

6- Add potatoes, chicken broth and cream.

7- Cover, reduce heat to medium-low, and simmer until potatoes are almost tender, about 10 minutes.

8-  Dump mixture into a bowl, or just use the same pot. If you use the same pot, take off heat and add cheeses and gently stir until blended. You want the cheese spread evenly throughout the dish. 

9- Transfer mixture to an 8x8 inch baking dish or the equivalent. Press into an even layer

10-  Sprinkle evenly with cheese of your choice. I always put the cheddar on first and the Parmesan on top

11-  Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.

12--Broil if necessary to brown the cheese to your liking. Sometimes I do this, depends on my mood

Allow to stand or rest for 10 minutes before serving.


This is another oldie from many, many years ago.  I made
Baked Paprika & Parmesan Chicken since I left over parm.

Ham And Potatoes Casserole

Ingredients:

1/4 cup butter
1 onion (small, diced)
1 can condensed cream of mushroom soup
16 ounces sour cream
1/4 cup milk
30 ounces frozen hash browns (defrosted)
2 cups shredded sharp cheddar cheese
8 ounces ham (diced)
1 1/2 teaspoons ranch (mix, I use Hidden Valley Ranch)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 dash hot sauce



Directions:
Preheat oven to 350 degrees and lightly grease a 13 x 9-inch baking dish.
Melt butter in a skillet over medium heat. Add onion and cook until beginning to soften, about 3 to 4 minutes. Remove from heat.
In a large bowl, mix together all ingredients (including onions), except Corn Flakes and melted butter.
Transfer mixture to prepared baking dish.


Bake for 45 to 55 minutes.

Cracker Barrel Hashbrown Casserole

Ingredients:

32 oz Frozen shredded hash browns ( defrosted)
16 oz Sour cream
10.5 oz Cream of chicken soup (1 can)
1/2 cup Butter (melted)
1/2 cup Frozen diced onions
2 1/2 cups Shredded Colby cheese (divided)


Directions:

Preheat oven to 350 degrees F. Prepare a casserole dish (9x13) with non-stick cooking spray and set aside.

In a large mixing bowl combine all ingredients and only 2 cups of cheese. Place in casserole dish and top with remaining 1/2 cup of cheese.


Bake for 45-50 minutes in preheated oven. 

Crispy German Potato Pancakes

Chi-ling is in Taiwan and I wanted to make her hubby something special. He enjoys potato pancakes and this recipe is very close to what my grandmother made.



Ingredients:

1 eggs

1/4 cup all-purpose flour

1⁄4 tsp baking powder

1⁄2 tsp salt

1⁄4 tsp black pepper

6 medium potato, peeled and shredded

1 cup onion, finely chopped

1⁄4 cup vegetable oil

Directions:

In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.

Heat oil in a large skillet over medium heat. Working in batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten.


Cook for about 3 minutes on each side until browned and crispy. Drain on paper towel

Scalloped Potatoes

Ingredients :
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1⁄2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1⁄2 cup grated cheese, to sprinkle on top

Directions :
In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.

Bake uncovered for about 1 hour at 350°F

Potato Trivia

On St. Patrick's Day, there is a centuries-old tradition of Irish-American gardeners. Heedless of cold, blustery weather, they plant potatoes in their gardens.

History states the potato was not an instant hit in Great Britain. Uncooked, the strange new food was bitter. The pious rejected potatoes since they grew underground, Satan's realm. So they tested it in their original "colony" -- Ireland.

Potatoes became the rage in the rest of Europe, where noble ladies famously wore "tiaras" of potato blossoms in their hair. The French called potatoes "apples of the earth"; the Germans called them "earth truffles.

To popularize potatoes Antoine-Augustin Parmentier placed armed guards around the potato fields. He instructed guards to accept all bribes and allow people to "steal" the crop. This aroused public curiosity and the people decided that anything so carefully guarded must be valuable. One night Parmentier allowed the guards to go off duty, and the local farmers, as he had hoped, went into the field, confiscated the potatoes and planted them on their own farms. From this small start, the habit of growing and eating potatoes spread. It is said that Marie Antoinette (1755-1793), Queen of France and married to Louis XVI, often pinned potato flowers in her curls. Because of her, ladies of the era wore potato blossoms in their hair.

Copycat Applebee's Garlic Mashed Potatoes

I made a meatloaf and wanted to try a new potato recipe since Gabe loves his spuds. 

 I didn't have heavy cream but had plenty of half and half so I subbed that for the milk and heavy cream. I also like to warm the milk up slightly before adding it to hot potatoes. 

Recipe adapted from HERE

Ingredients:

2 pounds Red Potatoes

1/4 cup garlic cloves ( roasted the garlic- if you never roasted garlic instructions are HERE )

1/2 cup milk 

1/4 cup cream 

3 tablespoons butter


Salt and black pepper (to taste)

Directions:

Roast the garlic in a 400 degree F oven for about 25- 35 minutes, depending on the size of the bulb. The garlic should be soft and it's ready to use.

Let the roasted garlic cool. 

Wash the potatoes and add water to a medium size sauce pan.

Wash the potatoes and add water to a medium size sauce pan.

Cut up the potatoes or put them in a saucepan of water whole. Boil over medium heat for about 20 minutes or until potatoes are fork tender.

Remove the potatoes from the  heat and drain.


Place the drained potatoes in a large bowl and add the garlic, half and half which I subbed for the heavy cream and milk, butter and salt and pepper to taste.

Mash with a potato masher ( Gabe's job) until you get the consistency you desire.


Note: This would be a good holiday side dish.

Featured 11/26/15 on Miz Helen's Country Cottage

Kale and Potato Cakes

I'm not a huge potato fan but this recipe from Canadian Living
popped out to me.

Kale is in my garden but I had to buy a box to make this and now I know I'll be planting more .


Ingredients:

3 1/2 cups yellow-fleshed potatoes, peeled and cut into 1 inch cubes 

4 cloves smashed garlic

4 cups finely chopped kale

1/2 cup panko

1 egg

1/2 cup shredded mozzarella cheese

2 green onions- sliced

1 tablespoon dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoon  canola oil


Directions:

 In large pot of boiling water, cook potatoes and garlic, adding kale during last 3 minutes of cooking, until potatoes are tender, 10 to 12 minutes.

Drain and return to pot over low heat for about 2 minutes, shaking pan occasionally  until dry.

Using potato masher, mash gently until almost smooth with a few small chunks remaining. Stir in panko, mozzarella cheese, egg, green onions, mustard, salt and pepper.


In large nonstick skillet, heat half of the oil over medium heat. Using 1/3 cup for each cake, drop half of the potato mixture into pan, pressing to make 1/2-inch (1 cm) thick rounds. Cook, turning once, until crisp and golden, about 6 minutes.

Repeat the process with the remaining oil and potato mixture.

WARM POTATO, GREEN BEAN AND RED ONION SALAD

Bet you couldn't wait for another recipe from Carol.  It's here and a winner for sure!

Many, many thanks girlfriend.

           Warm Potato, Green Bean and Red Onion Salad


When I was growing up, potato salad wasn't always a dish made with potatoes, hard boiled eggs and onions dressed with mayonnaise.  My Nana made what my Mom always called "Italian Potato Salad" with fresh picked green beans from my Dad's garden, cubed cooked potatoes, some diced onion and fresh flat leaf parsley that she grew right beside the back porch door. She tossed the vegetables and parsley with olive oil and vinegar, then seasoned with salt and pepper.  No measuring, nothing fancy, but I'll tell you what, I could have sat at the supper table with a dish of that and nothing else and been a very happy girl...in fact I may have done just that a few times back in the day.    

I still make Nana's version-Bob and I really enjoy it, especially when our fresh picked green beans and parsley are included in the mix.  However, I also love making a batch in the dead of winter when I want to think warm weather and sunshine.  

I found this recipe on Ree Drummond's website,Tasty Kitchen. What a nice "twist" on the usual potato and string bean salad I make. I decided to give it a try.

Rather than use baby red potatoes, I use regular red potatoes.  Our grocery store just started carrying the baby red potatoes, but they're a bit pricey and the regular ones work just fine. Nancy wasn't specific as to how much the potatoes she used weighed. I "guesstimated" what would work and came up with 1 1/2 pounds. Feel free to use whatever potatoes you have on hand...russet, white, Yukon gold....any would work.

I use a different method to cook the green beans and potatoes. Nancy uses the microwave-I prefer to boil the potatoes like I do when I make potato salad. I cover the whole potatoes with cold water, bring them to a boil then reduce the heat to simmer and cook them until they're tender. The time to cook them depends on how big they are-I start testing them with a cake tester at the 10 minute mark, and remove them to a dinner plate as each one tests done. The green beans are steamed just until they're tender.

I let both sit at room temperature-just long enough until I can handle the potatoes without burning myself-and make the dressing while they cool.

Nancy's dressing is a pretty straight forward mustard vinaigrette.  She uses Dijon mustard......which is very good, but I like dressing to have more zip. Out came the jalapeno mustard...I add it to the vinegar, then whisk in the oil, and taste.  I usually add a little sugar to vinaigrette to cut that sharp vinegar taste, which is what I do with this.  I  also added a little salt, some garlic powder and onion powder for more flavor along with a smidgen of black pepper. Whisk, taste again...PERFECT!  Your taste buds will always tell you when it's just right.

Once the potatoes can be handled, I cube them and toss them with half of the dressing. Those warm potatoes soak in all that homemade vinaigrette goodness.  Once the warm potatoes are coated with dressing, I stir in the green beans, onion and parsley, then the rest of the dressing gets poured over all and I stir until everything is well combined and coated evenly.  I leave the bowl sit covered on the counter at room temperature until we're ready to eat.

What a wonderful salad this is. That mustard vinaigrette adds such a nice flavor to the potatoes and fresh green beans. I LOVE the jalapeno mustard in the dressing, but any mustard would work in this.  Spicy brown mustard would be great too-whatever is your favorite mustard, use it! With all the different flavors of mustard on the market, a new-and different-flavor vinaigrette can be made in no time at all and would change the flavor of this salad lickety-split. 

This is also perfect to make if you have leftover cooked potatoes and green beans in the refrigerator that you need to use up.  I've done that a lot.  I heat the potatoes and beans in the microwave to take the chill off of them, then follow the recipe directions-easy!

What I love most about this salad is its versatility-not only is it delicious at room temperature, it's just as good chilled.  We enjoy it both ways.  Here's another plus-it's a perfect dish to take to a barbecue in the warm weather-it can sit out with no problem because it doesn't contain mayonnaise.   

If you're tired of the same old potato salad at your house, I hope you'll give this one a try.  Thank you, Nancy, for sharing this wonderful recipe.


Carol



WARM POTATO, GREEN BEAN AND RED ONION SALAD
(Source: adapted From Nancy's Garden blog-original found HERE and HERE)

1 1/2 lb. red potatoes, either baby potatoes or regular red potatoes
8 oz. fresh green beans
1/4 c. finely chopped red onion
2 Tbsp. chopped fresh parsley

VINAIGRETTE:
1/4 c. red wine vinegar
1 1/2 tsp. jalapeno mustard (or your favorite mustard)
1/2 tsp. salt
1/2-3/4 tsp. granulated sugar, optional
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. black pepper
1/4 c. extra virgin olive oil

Place the whole potatoes in a large pot and cover with cold water. Cover and bring to a boil over medium heat. Reduce heat to simmer and cook, uncovered, until potatoes are fork-tender.  The cooking time will depend on the size of the potatoes. I had small-medium red potatoes so what I did is I started checking them at the 10 minute mark and removed them individually as they tested done.  

Place the cooked potatoes on a plate and let cool just until you can handle them.

Snip the ends off of the fresh green beans and cook, using whatever method you prefer (I always steam them) until just tender.  Let cool slightly then cut into serving size pieces.

For the dressing, whisk together the vinegar, mustard, salt, sugar, garlic powder, onion powder and pepper.  Slowly add the olive oil, whisking constantly, until the dressing is well mixed. Taste and adjust seasonings to suit your taste.

Cut the warm potatoes into cubes and place them in a large bowl. Toss the warm potatoes with half of the dressing.

Add the green beans, onions, parsley and  the remaining dressing to the potatoes.  Toss gently until combined.  

Serve the salad warm or at room temperature. Serves 4-6 

Featured on MizHelenscountrycottage April 11th-2015

Irish Potato Soup

This soup is from MyRecipes, It was noted that this recipe is from McGuires Irish Pub, Pensacola, FL.,
MARCH 1999



Ingredients:

1/2 cup unsalted butter
1 medium onion - finely chopped
3 leeks- sliced
3 large baking potatoes- peeled and cut into 1/4 inch chunks
3 ( 14 1/2 ounce) cans chicken broth( used 5 1/4 cups homemade broth)
1 teaspoon salt
1/4 teaspoon pepper

Toppings- cheese, bacon, chopped fresh chives

Directions:

In a large saucepan melt butter.

Add onion  ( I used the food processor to chop it) and leeks to the saucepan.

Cover and cook for 20 minutes, stirring occasionally.

Add in the potatoes to the onion/leek mixture and cook an additional 15 minutes.

Stir in the broth and the salt and pepper and bring to a boil.  Reduce the heat and simmer for 30 minutes.

Use a blender or hand held Immersion Blender and mix until smooth. Garnish with any topping you enjoy.

 Irish Soda Bread would be great with this soup!

Featured on Olives--n---Okra Funtastic Friday

Potato Taco Cakes

Jo-Ann has a wonderful blog- jo-ann-growingingrace.com. I saw this recipe and I adapted it to what I had left in the house. Jo-Ann has step by step instructions with photos for this recipe.

ingredients:

1 can ( 16 oz) re-fried bean ( used low fat)
3 cups mashed potatoes
3/4 cup flour
2 eggs- beaten
3 teaspoons taco seasoning ( used 1 tablespoon Slap Ya Mama)
1 can green chilies-drained ( didn't use )
1 1/2 cups cheddar cheese (used a Mexican Blend)

directions:

Add the mash potatoes,  re-fried beans and flour to a medium size bowl. With an electric mixer, mix until smooth.

Add the two beaten eggs to the above mixture. 

When the eggs are well combined add the taco seasoning , can of drained chilies and the cheese and mix all ingredients until well combined.

In a large skillet add 2 tablespoons of olive oil. Place about a tablespoon of the mixture in the skillet and fry until brown on both sides.

Serve with additional cheese or salsa.

Michelle's Creole Oven Fries

 I've mentioned that Gabe loves  potatoes. A 50 pound bag has made the trip to Florida with us a few times. This year I'm going to repeat what he has been saying to me "Florida does have grocery stores"!

I'm always on the look out for new potato recipe and when I saw this one on Ms. enPlace , I  knew we both would love it. Michelle has a wonderful blog and I love recipes passed from Mother to daughter.

Michelle used Tony's Creole Seasoning. I alternate between Tony's and Slap Ya Mama. Both are excellent.

ingredients:

6 large potatoes ( about 2 pounds) peeled and cut into 1/2 inch pieces

1 teaspoon paprika ( used smoked paprika)

1 teaspoon chili powder

1 teaspoon Tony Creole seasoning ( used Slap Ya Mama- they have hot and mild, I used the hot)

1/4 cup olive oil*

salt and pepper ( didn't use)

Preheat oven to 400 degrees

Place the potatoes on a large pot and cover them with water.

Bring the water to a boil and cook until almost tender.

Mix the paprika, chili powder and Slap Ya Mama in a small bowl and mix well.**

Drain the potatoes.

Spread the potatoes on a large baking sheet and sprinkle the seasoning from the small bowl on to the potatoes. Toss with your hands to coat all the potatoes.

Drizzle with the olive oil and make sure all the potatoes are fully coated with the olive oil

Bake for minutes, turning every 10 minutes for 35-40 minutes.  They will be crisp on the outside.


Also want to thank Michelle's mom for sharing this recipe.

**I did a few things different preparing the potatoes. I emptied the spice mix in a zip lock bag. Add the potatoes and shook. All covered in a matter of minutes.

* I used PAM Olive Oil spray. Sprayed the pan, added the potatoes and sprayed them on the pan. Did this every 10 minutes to make sure the potatoes were covered. 

They came out spicy with a nice crunch. 

Oh SO Good Potatoes!

My Divingabe  LOVES potatoes, 50 pound bag from the farmer to our basement where they stay cool. I don't know what Gabe is going to do when we move to Florida! No basement :-(

A week before we left Florida Hitchcock's had potatoes on sale- 10 pounds for 2.99. I thought about it and wondered if I could sneak them in the truck for the ride home. Well, I really thought I was going to get one of those " we don't HAVE potatoes at home" speeches but you know there's always room for his favorite.


The recipe came from one of my local community cookbooks. Elizabeth Doll was the poster and was known as a excellent cook.

2 pounds potatoes, peeled and diced

     1/2 cup onion, chopped

2 cups Velveeta cheese, cut into small cubes

   1/2 teaspoon pepper

1 can (10.5-ounce) cream of chicken soup( used low salt soup)

      1/2 cup butter, melted

1 pint sour cream

1 teaspoon salt( used 1/4 tsp.)

2 cups corn flakes, crushed

1/4 cup butter, melted

 

 

 

1. Cook the potatoes until almost soft. Drain.
2. Preheat oven to 350 degrees F.
3. Mix together the onion, Velveeta cheese, 1/2 teaspoon pepper, cream of chicken soup, ½ cup butter, sour cream and salt 
4. Add to the potatoes and pour mixture into a buttered baking dish.
5. Mix together the corn flakes, 1/4 teaspoon of pepper, 1/4 cup of melted butter and cover the mixture.
6. Bake uncovered at 350 degrees F for 45 minutes.

      

Sue's Potato Au Gratin - From Mrs. Wilkes Cookbook

Linda, a member of the TOH recipe board added a post - Mrs. Wilkes Recipes. I saw a few that I knew I wanted to try and didn't have the cookbook thus took it out from my local
library.

The cookbook was a interlibrary lone and came from the Harborfields Public Library in Greenlawn, NY.

I've been  to Savannah and ate at Mrs. Wilkes restaurant. There's always a long wait to get in and then seated family style around a large round table. I don't have a problem socializing and it was nice to meet people from different parts of the country.



The cookbook noted that this recipe is a signature dish of Susie Mae Kennell, who developed it.

6 cups potatoes, peeled and sliced thinly
1 cup mayo
2 tablespoon prepared mustard( Gabe only likes Gulden's Spicy Brown ,so I used that)
1 tablespoon white vinegar
1 medium onion, grated
1/2 cup grated cheddar cheese.

Add the potatoes to the water and boil until tender, drain.

Preheat oven to 350 degrees.

Mash potatoes until all lumps are gone.

Add mayo, mustard,  vinegar, and onion.

Place in a casserole dish and top with cheese.

Bake for about 15 minutes or until mixture bubbles and the cheese had melted

I halved the recipe since I knew Gabe would be the only one eating it. I'm not a fan of potatoes but you know what? These are really good! I'll be making them again.

Buffalo Cheese Fries

I never buy frozen fries at the grocery store. Divingabe makes the best fries. I saw THIS RECIPE and wanted to make it when Gregory was home. As usual he had to go back to work early and I had a bag in the freezer which I wanted to use up before we went back to Long Island.

I adapted the recipe.

1 1/2 bags frozen French Fries( used one bag)
1-2 Tablespoons  Olive Oil( sprayed with olive oil pam)
1 Tsp. Garlic Salt
1 Tsp. Cayenne powder
Black pepper to taste
1 cup buffalo wing sauce
1 1/2 cups grated sharp cheddar cheese( Mexican blend)
1/2 cup crumbled blue cheese( would NEVER use)
3 green onion-sliced
1 Tbl. chopped chives( didn't use)

Line cookie sheet with parchment paper.

Preheat oven to 450 degrees

In a large bowl add the frozen fries. Coat with olive oil. Add the garlic salt, cayenne and pepper. Stir to make sure fries are evenly coated.

Put the fries on the cookie sheet lined with the parchment paper and pop in the oven for 20-25 mins, turning half way thru.

Place your Buffalo wing sauce and the butter in a pot and heat it over low until the butter has melted.

 When the fries are crispy, turn the oven on to high broil. Pour the buffalo sauce over the fries in the pan and also sprinkle with cheese. Watch closely! Takes about 2 minutes for the cheese to melt.

Take it out and add the green onion and chives.

We thought this was pretty good. It was very filling! Easy and a good way to use up those extra fries hanging around in the freezer.

Honey Roasted Potatoes

Potatoes are a staple in our home. We can be out of milk, but OMG if I don't have potatoes it's a major problem!

Last year before we left for Florida, Gabe picked up a 50 pound bag of potatoes to bring with us. There wasn't room for my plants but plenty of room for that 50 pound bag!

I saw this Recipe . I might of mentioned this, I don't care for potatoes. I eat them but they have never been a favorite but potatoes with honey, well that's a different story.

Easy recipe. Gabe liked them so it's on my make again list.

1 pound potatoes, cut into 1 inch chunks ( I used small Yukon golds)

2 tablespoons diced onion ( I added about 3 Tablespoons)

4 tablespoon butter, melted

2 tablespoons honey

2 teaspoons dry mustard

salt to taste

ground black pepper to taste

Heat oven to 375 degrees

Spray a 11 x 7 baking dish with  non stick cooking spray ( I used Pam Butter Spray)

I placed my cut up potatoes in a bowl and mixed the melted butter, honey, dry mustard, salt and pepper in another bowl and poured over the cubed potatoes.

Place the potatoes that were in the bowl and now covered with the butter/honey mixture in a single layer in your prepared dish.

I sprinkled the onions on the potato layer.

Bake in  preheated 375 degree oven for about 40 minutes, stirring a few times.