Parmesan Crusted Potatoes

 These potatoes make a WONDERFUL side dish. 

1 lb new potatoes, halved Yukon works great
1/2 Tbsp Garlic Powder
small amount of oil
4 Tbsp Butter, melted
1 1/2 cups Parmesan Cheese

Preheat oven to 425.  Clean potatoes and cut them in half.  Score them into a diamond shape.

Season potatoes with garlic powder and a little oil.

In a medium bowl, combine melted butter and parmesan cheese, creating a paste-like mixture.

Spread the parmesan mixture on the bottom of the baking pan.  Place potatoes face down on the baking sheet.

Bake until potatoes are golden and fully baked about 25 minutes.

Cheesy Potatoes

 We have always used the tried and true cheesy potatoes, but they were always so greasy.  Melissa found a new recipe and believes this one is so much better and less greasy.  

• 30 oz shredded hashbrowns
• 12 oz Top the Tater
• 2 cans cream of chicken soup
• 1/2 cup of milk
• Salt and Pepper 
• Seasoning of your choice (Season with your heart)
• 1 tsp Onion Powder
• 8 oz Sharp Cheddar Cheese

Mix all together and put into a  9 x 13 dish.  Bake for 90 minutes.  Enjoy!  

Breakfast Morning Bake

 I love a good breakfast bake.  Especially when you have company over and you can make up ahead of time.  Then in the morning when everyone gets up all you have to do is put it in the oven.  Easy Peasy Lemon Squeezy.

Ingredients:

• 1 lb breakfast sausage, cooked and drained
• 20 oz shredded hashbrowns, thawed
• 1/4 cup onion finely chopped
• 2 cups shredded cheese, split
• 8 eggs
• 1-1/3 cups milk
• salt and pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp dry mustard

Directions:

1. Preheat the oven to 350°F (if baking immediately). Grease a 9×13 inch pan or a 3qt baking dish or spray with cooking spray.
2. Heat a large skillet over medium-high heat.  Brown the sausage, breaking it up with a spoon, until no pink remains.  Drain Fat.
3. In a bowl, add the hashbrowns, onion, and 1 cup cheese.  Gently mix the ingredients and spread evenly into your baking dish, that has been sprayed. 
4. Spread sausage over hashbrowns.
5. In a large bowl mix eggs, milk, salt, pepper, mustard, 1 cup cheese, and seasonings: whisk until combined.
6. Pour the egg mixture over the hashbrowns mixture.
7. Cover the dish with foil and refrigerate overnight if desired, or bake immediately.
8. Bake covered for 40 minutes.  Remove the foil and bake for an additional 20-25 minutes until it is set in the center.
9. Let rest for at least 10-15 minutes so it has time to set up.

*You can substitute any kind of meat.  I love it with ham or bacon too.

*You can also add green peppers, red peppers, mushrooms, heck any of your favorite vegetables if you would like.

*I just use a full bag of hashbrowns.  Some may be 20 oz, some maybe 26oz.  If you use more hashbrowns than 26 oz, I would add an extra egg so it doesn't get dry. 

Scalloped Potatoes and Ham

So what do you do with all that left over ham?  Add it to scalloped potatoes.  When I used to work at Cook's Table in Wells we had a cook named Darlene.  Darlene was a very special woman that died way to early.  But I do remember when she made scalloped potatoes it was made with cream of chicken soup. I know that it sounds weird but it is oh so good. 

5 russet potatoes
1/4 cup onion chopped
1 can cream of chicken soup
1 cup milk
2 Tbsp butter
2 cups shredded cheddar cheese, divided
2 cups ham
salt and pepper
Onion powder
Garlic powder

Preheat oven to 375.
Heat cream of chicken soup, milk, butter, and 1 1/2 cups shredded cheese together until melted. Whisk until smooth.  Add onions and stir all together.
Peel and slice potatoes 1/4 inch thickness.  (slice evenly so they bake evenly).
Add a small amount of cheese sauce to bottom of pan.
Layer potatoes ham and cheese sauce.  I did three layers and pushed all the potatoes down so they were covered with cheese sauce. Sprinkle remaining cheese on top.
Cover with foil for about an hour and remove foil.  Continue to cook for approximately another 15-30 more minutes.  Remove from oven and let sit for 15 minutes before serving.

Breakfast Casserole

This was a recipe that I just threw together.  I loved breakfast casserole but my kids didn't like it cause of the bread. (I think they didn't like the soggy bread going on) so I had tasted and seen other casseroles make with hash browns so I thought what the heck.  Let's try it with hash browns.  I would have to say that I do enjoy it better with hash browns.

24 oz frozen shredded potatoes, thawed
salt and pepper
12 eggs
2 C milk or 1/2 and 1/2
1 t season salt
3 cups cheddar cheese, grated - or what ever your family enjoys
2 C chopped ham (you can substitute cooked sausage or bacon)

Heat oven to 350 degress. Spray a 9x13 pan with cooking spray. Pour the thawed potatoes into the pan. Shake a little salt and pepper over the top.

In a large bowl whisk the eggs up. Add the milk, season salt, cheese and ham. Stir to mix it all together.

Pour it over the top of the potatoes. Cover with foil and let it hang out in the fridge overnight if you wish.

Bake for  90 minutes. Remove from the oven and let it sit for about 10 minutes before serving. This helps to make it solid. 

I bake without tin foil but if starts to get to brown for your liking just cover with foil and continue baking.

Sweet Potatoe Casserole

1 (16 oz) can sweet potatoes
1/4 cup brown sugar
2 Tablespoon butter
1 Tablespoon OJ
2 pinches cinnamon
1 Tablespoon honey
Marshamallows for the top

Whip sweet potatoes, brown sugar, and butter (just like mashed potatoes).  Fold in OJ, cinnamon and honey.  Stir until combined.  Bake at 350 for 20 minutes or until hot.  Add marshamallows and bake until lightly golden brown.

Cheesy Potatoes

This is one of the most requested recipe from my kids.  They love cheesy potatoes.  In fact we made them for  my daughters wedding.  They were a big hit.  Hope you enjoy also!!



Ingredients:

1 bag shredded hash browns (thawed)
1 can cream of chicken soup
1 stick butter melted
1/2 cup chopped onion
2 cups cheddar cheese
8 oz sour cream
salt and pepper to taste

Mix all ingredients together except hash browns.  Stir well.  Add hash browns and stir all together.  Put into a greased 9 x 13 pan.  Cook at 350 for 45-60 minutes.  I usually stir about half way through cooking time.