• 4-5 large potatoes
• 1 tsp. salt

Peel potatoes and slice thin. Place potatoes and 3/4 tsp. salt in bowl and cover with water. Let soak for 30 minutes. Drain potatoes and put on baking sheet in one layer. Cook for about 30 minutes or until potatoes are crispy. Sprinkle remaining salt over potatoes.

• 10 medium potatoes
• 1/2 cup butter
• 1/2 cup milk
• 1Â jar cheese sauce (ragu or another brand)
• 1 8 oz. package shredded colby cheese

Preheat oven to 350 degrees. Stab potatoes with a fork several times and place in oven, cooking for about an hour or until soft. cut potatoes in half and being careful not to rip the skin gut the potatoes place the insides in a large bowl. Mix potato with butter, milk, and cheese and blend with a hand mixer. Spoon the potato back into the skins and top with shredded cheese. Bake 5-10 minutes, or until cheese is melted.

• 6 large potatoes
• 1/2 cup milk
• 3 tsp. butter
• 1 tsp. salt
• 1/4 cup sour cream
• 1/2 cup cream cheese
• 1 small onion (chopped)
• 1 cup shredded cheddar cheese

Place potatoes in large cooking pot and bring to a boil. Reduce heat and simmer until potatoes are soft. Peel skins and put into bowl, blending milk, butter, sour cream, salt, and cream cheese with a hand mixer. Add onion and cheese and stir. Pour into casserole dish and bake for 35-40 minutes.

• 8 large baking potatoes
• 1 bag shredded Colby cheese
• 1Â container sour cream
• 1 package bacon
• 5 fresh green onions
• 8 tsp. butter

Put potatoes in large cooking pot and cover with water, bring to a boil. Reduce heat and simmer until potatoes are soft. Peel skins and mash with butter. Mix in all other ingredients except cheese and blend well. Pour into casserole dish and cover with cheese. Bake at 350 degrees until cheese is melted.

• 2 pounds potatoes (peeled and diced)
• 1/2 head garlic cloves (peeled and mashed)
• 6 tbsp. butter
• 1/2 cup milk

Cover potatoes with water to cover in a cooking pot. Cover and bring to a boil. Reduce heat and simmer until potatoes are soft. Drain, then peel off skins and mash. When potatoes are mashed, mix all other ingredient in, blending well with a hand mixer.

My Squash Sweet Treat in the Crockpot recipe will make your family wonder why you didn’t cook like this before! We’ve all had stews, casseroles, soups, and more in the crockpot. I like to add all kinds of vegetables and spices to liven it up a bit – but one thing I had never tried before today was squash! I had a big butternut squash and a bunch of other veggies to use up, and the crockpot just happenned to come to mind. So this is what I did…

I took about a pound of turkey cutlets, potatoes, other misc veggies, and an entire butternut squash and then cooked them together for 3 hours! I took the squash out when it was all over, and put it in a bowl and mashed it up with butter – but guess what?! The rest of the stuff in the crockpot took on the sweet squash flavor! I have to say it was truly delicious. if you want to do the same here are the ingredients that you’ll need:

• 1 medium butternut squash peeled and cut into 4-5″ pieces
• 6 medium potatoes chopped roughly
• 1 large onion mined
• 1 med red and 1 med green pepper minced
• 2 banana pepper chopped
• 4 medium carrots quartered and sliced
• 2 fresh garlic cloves chopped
• 1 lb fresh turkey cutlets
• About 1 qt of fat free chicken broth
• salt and pepper to taste
• 2 tbsp italian spices

Basically – you chop it up, put it in, add the broth, turn on the crockpot to 350 degrees, and go do something else for 3 hours!  Then take the squash pieces out with a slotted spoon in a separate dish, and mash with butter.  Tonight I took out the potatoes and veggies in one bowl, and put the meat in another.  I have to say – I’ve cooked a lot of good things in the crockpot before, but this stuff really took the cake!  Do you have a favorite crockpot recipe?

I read a lot of food blogs, and I came across Caleb and Tory-T at Ramen Days a few months back. They have some great “ghetto recipes”, and their food blog is a lot of fun to read. I think some of the best blogs are ones where people write original and honest stuff, it just makes it more compelling. Caleb wanted me to share with you their “Sunday Mornin’ Eggs and Potatoes” recipe, and I think that you’ll agree from the pics that this is one tasty dish!

Sunday Mornin’ Eggs and Potatoes

INGREDIENTS

-2 potatoes cut into cubes
-Onion-chopped (as much as you want, I like onion so I used alot)
-2 cloves of garlice, minced
-1 roma tomato-sliced
-4 eggs, scrambled
-Oregano, Pepper, Salt, and Cayenne Pepper (To taste…meaning, to your liking)
-and oil (of course captain obvious)

Put some oil in a pan and pre-heat the oil for 3 minutes. Put enough oil in the pan so the potato cubes will be covered. After 3 minutes throw your potatoes in the pan. Flip and turn potatoes every now and again.

When the potatoes start to brown throw in your onions and garlic. You wait to put in the onions and garlic because
they are veggies and these particular veggies cook faster than potatoes.

Now pitch in your spices…

Let the spices cook into your potatoes for 1 minute. Place the cooked spuds on a plate of napkins like so. You don’t want to catch a heart attack do you? Heck no, so these napkins will soak up some of that oil that will put your heart in jeopardy.

While the potatoes are frying crack the 4 eggs and scramble

If your kitchen is void of space then this contraption can always double as another table. Somebody told me that they use this thing to flatten their clothes when they get wrinkled. But I don’t believe in the lies that people tell me.

Now cook your eggs. If you don’t know how to cook eggs then I hope that you and ignorance have a happy marriage.

Wa-La, Fineto!

You can view the original Sunday Mornin’ Eggs and Potatoes Recipe here. Be sure to visit Ramen Days and subscribe to their feed! Tell Caleb I sent ya!

If you’re interested in guest blogging a recipe here on our blog – just fill out our contact form!

We have a 2 year old in the house – and this beans and franks recipe is a favorite! Kids love hot dogs, and beans AND franks are a great alternative to just having hot dogs all the time. Sneaking in the garlic and onion – well, that’s just an added bonus for me (but it tastes great!).

• 2 cans pork and beans
• 1 package hot dogs (cut in chunks)
• 2 Tbsp. brown sugar
• 2 Tbsp. mustard
• 1/4 Vidalia Onion (chopped)
• 1 clove garlic (chopped)

This is pretty basic, all you have to do is place all of the ingredients in a sauce pan over medium heat and simmer 5-10 minutes until the hot dogs are hot and onion is soft, but sometimes I like to let it go on low heat 20-30 minutes until all the flavors melt nicely! As a nice added touch, sometimes I’ll sprinkle some freshly grated cheddar or colby cheese just before serving!

Baked potatoes are great, but this potato wedges recipe is better! It’s like fried potatoes, but healthier – and oh so crispy on the outside, but soft baked goodness on the inside! My favorite is to slice large russet potatoes in half, and then each half in thirds with the peel still on. They turn out so good!

Ingredients you’ll need -

• 10 russet potatoes
• Olive oil
• 2 tbsp chopped garlic>
• fresh ground pepper
• italian seasoning
• salt (I Looove sea salt!)

Preheat oven to 450 degrees. Cut each potato in half, and then in thirds for wedges. Toss in a bowl with olive oil, but only enough to coat the potatoes. Add the salt, pepper, italian seasonings, and chopped garlic and toss again. Place on either a baking sheet or a 9×14 glass casserole pan. Bake in oven for 20-30 minute or until potatoes are completely tender!

There are so many different ways to make a good dinner, and roasted potaties with veggies go with just about anything. This can be either side or main dish, and it can of course be vegetarian, or not. It requires minimal prep time, and the variations are just about endless. These are very good and go well as a side dish to just about any main dish.

• 5-6 medium russet potatoes
• 1 bag frozen (or 1lb fresh) vegetables (thawed)
• Italian seasoning
• garlic powder
• onion powder
• salt and pepper to taste
• olive oil

Preheat oven to 375 degrees. Cut the potatoes into chunks and place into a bowl, place vegetables into bowl with potatoes and cover with olive oil (not too much just enough to cover them). Mix throughly so olive oil coats everything. Lightly sprinkle potatoes with italian seasoning, garlic powder, onion powder, salt, and pepper, you want enough of all the seasonings, but not too much of anything (although you want a bit more of italian seasoning then anything else). Pour into a 3 quart casserole pan and place into oven. You can stick just about any kind of meat in the middle of the pan to create a stunning and tasty main dish, from some fresh chicken breasts, to a few porkchops, a chopped steak, london broil, or even a Tuna or Salmon steak. Bake for 60-90 minutes (until potatoes are soft), stopping halfway through to check and see if your potatoes need a bit more olive oil and stir them, so no sticking occurs. Serves about 4-6, and I usually cover the pan with foil before putting it in the oven.

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