Smashed Potatoes

We love potatoes around here.  The kids will never complain about eating potatoes.  In any form.  These Smashed Potatoes are one of kids' favorite ways, if not the favorite way, to have their potatoes.

2 pounds red potatoes
1/4 cup butter, melted
1/4 cup Parmesan cheese, freshly grated
Salt

Place potatoes in a large pan and cover with water.  Bring to a boil and boil until tender.  Remove potatoes from pan and place on a foil lined baking sheet.  Smash potatoes (I use my potato masher) between 1/2 and 1 inch thick.  Drizzle with melted butter, then sprinkle with salt and Parmesan cheese.  Bake at 400 for 10 minutes.

Recipe from The Royal Cook - an original!

Roasted Vegetables

When I was a kids I loved green beans.  Pretty much thought they were the best veggie ever created, second only to corn on the cob smothered in butter.  Until Mama cooked up some green beans fresh out of the garden.  They weren't salty or very soft and they were still kind of fuzzy.  Ever since I have eaten very few green beans that didn't come from a can.  In my effort to be a little more open minded about raw green beans, I decided to roast some up with carrots and mushrooms.  They were amazing!  I'm pretty sure I'll never look at a raw green bean with anything other than pure adoration from now on.

1/2 pound green beans, ends trimmed
1/2 pound mushrooms
1/2 pound baby carrots
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic

Combine all ingredients in a large bowl and mix well.  Pour veggies onto a large baking sheet.  Bake at 425 for 20 minutes, stirring half way through.

Recipe from The Royal Cook - an original!

Linked on Tatertots and Jello, Your Homebased Mom, Super Saturday Show and Tell, Manic Monday and Six Sisters' Stuff.

Fried Potatoes

My kids usually don't care much for leftovers.  As a matter of fact, they sometimes tell me they'd rather stave than eat leftovers.  These fried potatoes are one of the few exceptions.  Not sure if it's because they are leftovers made over, or because they're potatoes.  When I boil potatoes I actually boil extras.  On purpose!  Just for these awesome Fried Potatoes.  And there are never any leftovers.  Ever.  Unless you count the few pieces of bell pepper and onion the kids dig out.  I'm still determined to make my kids love bell peppers and onions.

4 to 5 cups diced potatoes (from left over baked or boiled potatoes)
1 cup diced red bell pepper
1/2 cup diced onion
1/4 cup butter
1 1/2 teaspoons seasoned salt

Put butter in a large frying pan and heat over medium-high heat until melted.  Add potatoes, pepper, onion and season salt and fry, stirring often, until browned; 10 to 15 minutes.

Recipe from The Royal Cook - an original!

Linked on Show and Tell Saturday, The Busy Bee's, Tatertots and Jello, Manic Monday.

Baked Macaroni and Cheese

Although I'm enjoying the cooler weather, it's almost depressing.  Depressing because I know it means winter is just around the corner.  I'm no fan of winter.  I don't like the cold, and the snow is even worse.  On the bright side, I can use my oven to bake up a storm of fallish goodies and comfort foods.  And hot chocolate season is here.  I guess that makes up for the approaching winter. 

I loved this Baked Macaroni and Cheese!  I loved the flavor the garlic gave it and the simple ingredients it has.  The family ate it really well and loved the topping.  My little 6 year old was less than happy that it wasn't macaroni and cheese out of the blue box, but devoured every last bite.  I think that's a good sign.

1 (12 ounce) box macaroni (or other pasta of choice), cooked according to package directions and drained
3 tablespoons butter
2 cloves garlic, minced
1/4 cup flour
2 cups milk
1/4 teaspoon pepper
1/2 teaspoon salt
5 cups sharp cheddar cheese, shredded
12 round buttery crackers (like Ritz), crushed

Melt butter in a large sauce pan over medium heat.  Add garlic and cook for 1 minute.  Reduce heat to medium-low and add flour.  Stir to make a paste and cook for 1 minute.  Slowly pour in milk, whisking constantly.  Increase heat back to medium and cook, stirring constantly, until thickened.  Slowly add 3 cups of the cheese and whisk until melted and smooth.  Stir in the cooked macaroni and mix until well combined.  Add 1 cup of cheese and stir until just combined.  Pour into a greased 9x9 inch pan.  Top with remaining 1 cup cheese and sprinkle with cracker crumbs.  Bake for 30 minutes at 350.

Recipe from The Royal Cook - an original!

Fried Zucchini and Onions

Do you know what goes well on buttered toast?  Sprinklers.  Or at least that's what my 4 year old calls them.  I gave my little princess a piece of toast and she asked for "sprinklers".  Not honey or jam, but "sprinklers".  Well, since she is so darn cute and knows how to use nice words, like please and thank you, I gave in and she had toast with sprinkles for breakfast.  I opted for homemade jam on my toast.  Just in case you were wondering. :)

Fried Zucchini and Onions has got to be my favorite summer/fall side dish.  I think I could eat it every single day and not tire of it before my garden dried up.  And the kiddos love it too! 

2 tablespoons butter
4 medium sized zucchini squash, sliced fairly thin
1 onion, sliced fairly thin
salt and pepper to taste

Melt butter in a large skillet over medium heat.  Fry the zucchini and onions in the butter, stirring often, until tender, about 10 minutes.  Salt and pepper to taste.

Recipe from The Royal Cook - an original!

Roasted Carrots and Zucchini

If you haven't ever had roasted veggies, you are missing out!  Roasting is my favorite way to prepare my veggies.  These Roasted Carrots and Zucchini are SO good!  I know it's almost summer and most people don't like to use the oven, but these Roasted Carrots and Zucchini are worth it!  The roasting really brings out and intensifies the flavor.  Yum, yum, yum!

1 pound carrots, peeled and cut into wedges or baby carrots
1 pound zucchini, cut into wedges
2 tablespoons oil
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste

Place cut veggies on a large cookie sheet and drizzle with oil.  Mix the veggies and oil to coat the veggies (I use my hands).  Spread them out on the cookies sheet so they aren't touching and sprinkle with salt and pepper.  Bake at 425 for 20 minute, stirring half way though.

Recipe adapted from Voracious Vander.

Linked on Weekend Wrap Up Party.

Cheesy Bacon Ranch Potatoes (aka Crack Potatoes)

Oh boy! Do I have a scrumdidilyumptious (thank you Willy Wonka for my word of the day) potato recipe for you! These Cheesy Bacon Ranch Potatoes are SO good! The kids devoured them, the hubby devoured them, and even I devoured them.

Cheesy Bacon Ranch Potatoes are creamy, saucy, cheesy, bacony, ranchy goodness. If you like those things, you will love these taters.

2 (16 ounce) containers sour cream (I used fat free
2 cups cheddar cheese, shredded
2 (3 ounce) bags real bacon bits
2 packages dry ranch dressing mix
1 (28 - 30 ounce) bag frozen hash browns

Combine sour cream, cheese, bacon bits and ranch mix and mix until smooth. Add in frozen hash browns and stir until well coated. Spread into a greased 9x13 inch pan and bake at 400 for 45 minutes.

Recipe from Plain Chicken.

Chili's Salsa

We love chips and salsa at our house. As soon and my sweet hubby pulls out the chips and salsa, everyone swarms to him like flies. I can't think of another thing that will get everyone's attention like chips and salsa.

2 cans (14.5 oz each) whole tomatoes, drained
1 small (4 oz) can diced or whole jalapenos (not pickled)--about 4-5 jalapenos (or less if you don't like a lot of spice)
1/4 c. yellow onion, cut into quarters (you can also use dried minced onion)
1 tsp. garlic salt
1/2 to 1 tsp. salt (depending on how much you prefer)
1 tsp. cumin
1/2 tsp. sugar
1 tsp. lime juice

Combine all ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

I also added some cilantro, just because I love the stuff.

Recipe from Six Sisters Stuff.

Yam Souffle

Oh wow! I have had super tasty sweet potato casseroles, but this Yam Souffle tops them all! Technically, Yam Souffle is a dessert, but up the same isle as the sweet potato casseroles.

I was in the mood for a sweet potato casserole and have a few different recipes, all of which are fantastic. I was having a hard time deciding on "the one" for the mood so I asked my sweet hubby. His response? The more sugar in it, the better! No wonder he is so sweet. Since this one has the most sugar, it had to be the one for him. We both really enjoyed his choice. It can be eaten warm or cold, either way is fantastic.

3 yams
½ cup butter
1 teaspoon vanilla
2 teaspoons cinnamon
2 eggs
½ cup sugar
1/3 cup evaporated milk

Topping:
¾ cup brown sugar
1/3 cup flour
1/3 cup butter
1 cup pecans

Mash yams with cinnamon and pour into a 9x11 inch pan. Combine butter, vanilla, eggs, sugar, and evaporated milk. Pour over yams and fold in just slightly. Mix together topping ingredients. Sprinkle over yams and bake at 350 for 35 minutes.

Recipe from my friend Jenny.

Linked on Sweet for a Saturday #51.

Roasted Asparagus

I love veggies, especially asparagus. Asparagus is a favorite of my kids too. They call it "trees". They even fight over asparagus. Imagine that. Kids fighting over who gets the most veggies, not complaining because they think they got the most veggies.

The last time I went to the store I had my 5 year old with me. We were meandering around in the produce section (I was feeling healthy just being there) and my little sweetie abruptly stops me (imagine looking to the side, not really paying much attention, and the shopping cart stops dead. But you don't. Yep, that kind of abrupt stop). She got all excited and pointed to the top row and said "Trees! Mom, I want trees! You need to get 2 of them (bunches). One whole one for me and one for the rest of you guys to share." That's how much my kids love their asparagus. Kinda cute if you ask me.

So, I had some beautiful "trees" in my fridge and happened across this recipe at Jamie Cooks It Up! and had to give it a try. Roasting veggies is the best way to cook them, if you ask me. Roasting can make any veggie taste fantastic. Well, except Brussels sprouts. I don't even think divine intervention could make those things taste good. But roasted asparagus with Parmesan on top, oh yeah!!

1 bunch asparagus
2 Tablespoons olive oil
salt
pepper
1/4-1/2 cup freshly grated Parmesan cheese

Lay your asparagus out on a large cookie sheet. Drizzle olive oil over the top. Sprinkle with salt and pepper. Bake at 400 degrees for 15-20 minutes, or until the asparagus is tender. Sprinkle with Parmesan cheese and bake for another 5 minute, or until the cheese is melted and lightly browned.

Homemade Tortilla Chips

My kids think I am VERY cool 'cause I can actually make tortilla chips. Honestly, they are so very easy. Almost as easy as opening a bag of chips. They are so easy, in fact, that I almost feel silly for sharing the recipe (if it can even be called that).

I love that these chips are not only simple, but healthier and lower in fat than the store bought chips. And I guess it doesn't hurt that they make me a cool mom too. I will take cool however I can get it.

The chips are great with Quick and Easy Salsa and the salsa can be made up while the chips are baking.

Corn tortillas
Oil
Salt

Preheat oven to 375. Lightly brush one side of the tortillas with oil (I will sometimes use I Can't Believe It's Not Butter Spray - 0 calories). Cut each tortilla into 6 triangles (in half, and then each half in thirds). I like to stack 3 or 4 tortillas and cut them with a pizza cutter. Place triangles with the oil side up on a cookie sheet. Lightly salt and bake for 5 minutes. Turn the chips over and bake for an additional 5 minutes.

Pineapple Lime Sunday Salad

I don't know where the name came from - well, the lime from the Jell-O, the pineapple from the pineapple and the salad from the fact that it is a salad, but the Sunday part baffles me. I did make it for Sunday dinner when I made it last, so maybe that's where the Sunday comes from. Hmmm

I have a bunch of canned pineapple sitting in my pantry that needs to be used. There are only so many things that I can come up with to use up the pineapple. This has to be one of my favorite ways to use it. I love salads that combine whipped topping, gelatin and cottage cheese. YUMMY!!

1 (8 oz) tub frozen whipped topping ,thawed
1 (20 oz) can pineapple tidbits, drained
1 cup cottage cheese
1 (3 oz) package lime gelatin

Combine whipped topping, cottage cheese and gelatin. Mix well, then fold in pineapple.

Pasta with Cheese Sauce aka Macaroni and Cheese

I don't know what it is with my kids, they love pasta with cheese sauce, but hate mac and cheese. Change the name and wada bing, wada boom.......they love it! I personally don't care for the stuff out of the box. I think macaroni and cheese has to be home made. Maybe the kids think of the stuff in the box when they hear macaroni and cheese and that's why they don't like it.

I was watching Drive Ins, Diners and Dives (I think that is what it's called) while we were on vacation and they were raving about macaroni and cheese from one of the restaurants. They told some of the things that were in it and I did my best to duplicate it. It sounded SO good! This is what I came up with. Don't know how close it is, since I have never been to the restaurant they were talking about. But hey, this stuff is great. Kid tested and approved!





1 (12-16 oz) box macaroni (I used a 16 oz box and will do a smaller box next time to make it saucier)
2 tablespoons butter
3 tablespoons flour
2 cups milk
8 oz Velveeta, diced
1 1/2 cups shredded cheddar cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon white pepper
1/4 teaspoon salt
1/8 teaspoon dry ground mustard.

Cook macaroni according to package directions. Melt the butter over medium low heat. Add the flour and stir to make a paste. Slowly wisk in the milk. Turn the heat up to medium and cook until thickened. Stir frequently to prevent scorching. Add Velveeta, 1 cup of cheddar cheese and spices. Cook until cheese is melted. Stir in macaroni and pour into a 9"x9" greased baking dish and top with remaining 1/2 cup shredded cheese. Bake at 350 for 15 minutes until cheese is melted.

Yummy Corn

Happy New Year!! To start off the new year I thought I would share a healthy, low calorie, low fat, delicious recipe. Then I changed my mind and just went with delicious. I guess the corn even makes it healthy. Every time I make this, I get a ton of compliments. It is so easy and yummy. The kids even like it!

I got this recipe from my sister Riley. She calls it yummy corn, and, well, the name seems to fit perfectly. Thanks Riley!



1 (16 oz) bag white corn
1 (16 oz) bag petite yellow corn
1 (8 oz) package cream cheese
1/2 cup butter

Thaw the corn and drain any liquid. Put in a microwave safe bowl and top with cream cheese and butter. Microwave on high until the butter and cream cheese are melted - stirring every 60 seconds.

Baked Beans

This has got to be the BEST baked bean recipe ever! I absolutely LOVE it!! I made these baked beans for our family Thanksgiving dinner and they were a hit! My brother in law couldn't stop eating them. I will usually use a green bell pepper in them, but had a red one when I made them for Thanksgiving.



2 (15 ounce) cans pork and beans, drained
½ bell pepper, diced
½ onion, diced
2 squirts mustard (about 2 tablespoons)
2 squirts ketchup (about 1/3 cup)
1/3 cup brown sugar
8 strips bacon, cooked and crumbled

Mix all ingredients together. Let sit 30 minutes then bake at 375 for 45 minutes to 1 hour.

Roasted Potatoes

I love potatoes, especially these potatoes. They are simple, yet elegant enough for company. This time I decided to use half red potatoes and half sweet potatoes. They were delicious. I prefer my sweet potatoes savory instead of sweetened and they were perfect. Yum!!



2 pounds red potatoes, cut into quarters
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried rosemary, crushed

Preheat oven to 450. Place potatoes in a large roasting pan and toss with oil, salt, pepper and rosemary until evenly coated. Spread out potatoes in a single layer. Bake in preheated oven for 20 minutes, stirring occasionally.

Funeral Potatoes

My mom always scolds me when I call these potatoes "funeral potatoes", but to me, that's what they are. The first time I tried them was at a funeral when I was a kid, and, well, the name just stuck. Mom says I should call them "all occasion potatoes". I guess the name would suit them just fine, since they frequent the dinner table whenever there is a big get together, but I still like calling them funeral potatoes best (probably just to get Mom's knickers in a twist...). After all, I am sure that there is a funeral being held somewhere every time they are made (if not specifically for a funeral).

I will sometimes make up an additional half batch of the sauce to make them extra saucy. YUM!!



1 (24 oz) bag frozen hash browns, slightly thawed
1 can cream of chicken soup
1/2 cup butter, melted
1 pint sour cream
1/3 cup green onions, chopped
1/2 teaspoon salt
3 cup cheddar cheese, shredded

Mix soup, butter, sour cream, green onions and 1 cup cheese together. Add hash browns and stir to coat. Pour into a 9" x 13" baking dish. Top with remaining 2 cups cheese. Bake at 350 for 45 minutes.

Mama's Rice

This recipe came from a local fresh-mex restaurant called Cabo Grill. The restaurant closed down in the fall of 2008, but, I happen to know a previous owner quite well and was able to snag the recipe with just a little sweet talk. Thank goodness I am good at sweet talking, because we were there weekly. I am still having withdrawls.



2 tablespoons butter
2 tablespoons jalapenos (I use an entire jalapeno)
2 tablespoons onion
2 tablespoons tomatoes
1 ½ teaspoons salt
1 cup long grain rice
2 cups chicken broth (I use Better Than Bullion to make the broth)

Melt butter over medium high heat. Add jalapenos and onions and sauté until onions are clear. Add tomatoes and salt, then rice. Sauté until rice starts to turn light brown. Add chicken broth. Let come to a boil and then reduce heat to low. Simmer 20 to 25 minutes.

Refried Beans

I LOVE refried beans! They are so easy and versatile. I like to eat them just plain or topped with salsa, but they are also great in burritos. My sister married a guy from Mexico and this is how she makes his beans.



1 pound pinto beans
1 tablespoon salt
1/2 onion
2 cloves garlic

Put beans in a pot with at least 5 cups of water. Bring to a boil and let boil 2 minutes. Turn off the heat and let sit 2 hour with the lid on. Drain beans and then cover again with water. Add salt, onion and garlic. Bring to a boil, then reduce the heat and simmer, covered, for 2 hours, or until tender. Drain off liquid and save to add back into the beans. Mash the beans - I use a potato masher. Gradually add in liquid while you are mashing to get the consistency you want.