Roasted Potatoes With Peppers And Onions

Original recipe can be found HERE

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes

1 small red bell pepper, seeded and cut into thin strips

1 Italian mild green pepper, cubanelle, seeded and thinly sliced

1 medium yellow skinned onion, thinly sliced

4 large cloves garlic, cracked away from skin

1 teaspoon crushed red pepper flakes

1/4 cup tablespoons extra-virgin olive oil, divided

Coarse salt and pepper

Preheat oven to 500 degrees F.

Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

Erika's Skillet Potatoes*

Inspired by the recipe found HERE

Easy Roasted Potatoes

3 medium potatoes cut into slices
2 T. olive oil, margarine, or butter, melted
1/2 t. onion powder
1/4 t. garlic salt
1/4 t. pepper
1/8 t. paprika

Place potatoes in a ziplock bag or medium mixing bowl. Drizzle oil and seasonings over potatoes, tossing to coat. Place potatoes on a tinfoil lined cookie sheet sprayed with a little pam.
Bake uncovered for about on hour at 325 degrees.

We added a little more oil and seasonings to our liking. You also may want to check the time on the potatoes, I can't remember how long we cooked them, but it seemed about an hour. {Just until cooked and tender}.

Baked Potatoes With Cheese Mix

2 large baking potatoes
Olive oil or butter, softened
1/2 c. grated cheddar cheese
1/4 c. sour cream
2 T. butter or margarine
1 T. chopped green onion or chives
Bacon bits

Scrub and clean potatoes. Rub olive oil or softened butter onto the potato skins. Place on a baking sheet (or roll in tinfoil) and bake at 350 degrees for 1 1/2 hours or until done.
In a small bowl mix cheese, sour cream, butter and onion. Refrigerate until ready to use. To serve, split baked potatoes. Spoon in cheese mixture. Put on cookie sheet. Bake at 350 degrees for 5-10 minutes or until mixture is warmed.

This mixture stores great in the refrigerator.

Yummy! I can't eat just a plain baked potato ever again!

Ranch Potato Wedges

4 medium potatoes
2 tsp olive oil
2 TBSP ranch seasoning

Preheat the oven to 400°F. Slice the potatoes into wedges, typically I get 8 per potato, unless it’s quite large. Toss the wedges in a bowl or a large ziplock bag with the olive oil and ranch seasoning.. Spread in a single layer on a baking sheet. Bake for 20 minutes, turn the wedges, and bake for an additional 20-30 minutes.

Snow-Whipped Potato Boats

Recipe From The Lion House Christmas Cookbook

6 large baking potatoes

3 slices bacon, cooked crisp and crumbled

1/2 cup sour cream

1/2 cup milk

1 tsp salt

1/8 tsp pepper

4 green onions, chopped

1/2 cup grated cheddar cheese

Preheat oven to 400ºF. Wash potatoes and rub skins with vegetable oil. Bake for 1 hour, or until potatoes are fork-tender. Remove potatoes from oven and reduce oven heat to 350ºF. Cut a slice from top of each potato and scoop out pulp. In a medium bowl mash pulp with a fork, then stir in sour cream, milk, salt, pepper, and green onions. Whip until fluffy. Fill potato shells with mixture and sprinkle with grated cheese and crumbled bacon. Bake 10 minutes. Makes 6 servings.

My Kids LOVED these. It's basically like twice baked potatoes. Yum!

Oven Baked Corn On The Cob

Preheat the oven to 425 degrees. Remove husks and silks from the corn. Spread butter, salt and pepper over the corn. Wrap the corn in tinfoil. Place them on a rack in your oven and cook for about a half hour (it may need a little longer, test by cutting a small section off the corn, and if it's not tender, leave it in until it's done. You can also put a jelly roll type of pan underneath the corn just in case butter starts to escape through the tinfoil.

You can also put these tinfoil wrapped corn on the grill for about 10-15 minutes, turning every two or three minutes or so until done.

Why wouldn't you just boil the corn you ask? I've found on many occasions I've run out of my large cooking pans during cooking a big meal, and I have to cook the corn either before or after the meal has cooked. So if you want everything to come out at about the same time, this is a good way to do it.

Honey Glazed Carrots

1 lb. pkg. baby carrots
1 Tbls. butter
1/8 - 1/4 tsp. salt
1 Tbls. honey

Boil carrots in water until tender. Drain the excess water. Add the butter soon after draining the water as it will melt faster. Add the salt. Drizzle honey over the carrots. Mix to coat.

We enjoy finding new ways to eat our vegetables, even if it does taste more like a dessert!
Enjoy!

Hunter's Dutch Oven Taters

8 carrots, peeled and sliced
8 potatoes, peeled and sliced
1 onion, chopped
10 peices of bacon
salt and pepper to taste
2 Tbls. butter
vegetable oil to grease dutch oven with

Hunter figured two carrots and two potatoes per person be a good amount to use. First he oiled the dutch oven with vegetable oil. Then he added the butter to the dutch oven. Next he peeled and sliced the potatoes and carrots. Then, he cut up the bacon using a pair of kitchen scissors. Lastly he chopped the onion fine (which I would have done differently, I would have just cut them up in rings.) Salt and pepper to taste. Add all the ingredients to the dutch oven. Cook over hot coals with parent supervision. Stir well, and often. Oh, and one last thing..he like to eat them with ketchup.

Hunter needed to cook an outdoor meal to pass off a requirement for scouts. We thought he better do this soon before it snows! Hunter did a WONDERFUL job. He did everything himself, from preparing the ingredients, to starting the fire, stirring, and clean up. Great job Hunt! They were AWESOME!

Vegetable Pizza

2 (8 0z) pkg. refrigerated crescent rolls

1 (8 oz) pkg. cream cheese, softened

1/2 c. mayonnaise

1 pkg. dry ranch style dressing mix

1/2 c. shredded cheese

1/2 c. shredded carrots

1/4 c. green onion, chopped

1/2 c. chopped green pepper

1/2 c. tomatoes

1/2 c. fresh broccoli, chopped

1/2 c. fresh cauliflower, chopped

Preheat oven to 375 degrees. Spray 9 x 13 " pan with pam. Layer one crescent roll dough on the bottom of the pan. Add the other crust on top and pinch the two layers together. Bake the crust for 12 minutes. Once this is finished cooking, remove the crust from the oven and let it cool 15 minutes without removing it from the baking sheet.

In mixer (kitchen aid in my case) add cream cheese, mayonnaise, and dry ranch dressing. Spread the mixture over the cooled crust. Arrange cheese, carrots, green onion, broccoli, cauliflower, green pepper, and tomato over the cream cheese layer. Chill for 1 hour, slice and serve. Enjoy!

I cannot stress enough that I am NOT a food photographer. If people relied on that alone, no one would try this recipe!

My kids LOVED this dish. Mind you, my kids are a little weird and LOVE their vegetables! (Thank goodness)

Also, you can add more/less veges then posted in the recipe, this recipe shows what we used

Grandma Merle Briggs Fresh Vegetable Dip

2 c. Sour Cream

2 c. mayonnaise

2 Tbls. Grated onion

2 Tbls. Parsley flakes

2 tsp. dill weed

2 tsp. beau monde seasoning (made by spice Island, found in the spice section)

Mix and let stand to blend. Serve with fresh vegetables.

I absolutely LOVE my Grandma's dip! I will eat ANY vegetables as long as I can dip them in Grandma's Dip!

Corn On The Cob

Husk the corn, and remove any "hairs". Place in boiling water. Boil on med. high for 15-20 min.

Butter heavily, and add salt & pepper! Enjoy!

The Ultimate Salad Bar

Lettuce (we used a vegetable medley mix, and a spring mix)

Cucumber

Carrots

Celery

Green Onion

Shredded Cheese

Croutons

sunflower Seeds

Radishes

Frozen Peas

Boiled Eggs

Tomatoes

Homemade Ranch Dressing

Bacon Bits

Grilled Chicken

Cut up vegetables and put in bowls. Let each person assemble the salad toppings to their salad as desired. Add favorite dressing (we like homemade ranch). Enjoy!

My family is a sucker for salads. We LOVE them! They enjoyed being able to choose what they wanted on their own salad.

Garlic Mashed Potatoes

My mom and dad make the creamiest ( & most fattening) mash potatoes. This is a spin off of their classic mash potatoes.

8 (give or take) Russet Potatoes

4 cloves of Garlic (peeled)

1/4 tsp. Paprika

1/2 - 3/4 c. Heavy Cream

1/4. c. Softened Butter

Salt & Pepper to taste

In a large pot, cover potatoes with water. Add 4 cloves of peeled garlic, and paprika to the water. Boil potatoes until tender. Drain the water (keep the garlic in). Add Heavy cream, butter, and desired amount of salt and pepper. Mix on high until well blended.

I think the secret of making light and fluffy potatoes is how you mix/whip them. We add them to our kitchen aid and whip them on the highest speed with the wire whip attahment.