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!  

Cornbread from Krusteaz

 This is for Melissa!! So she knows to use OIL with the Honey Cornbread & Muffin Mix.  

Sweet Potatoe Casserole

 I was never a big fan of sweet potatoes till I believe my sister-in-law Shari made them one Thanksgiving. They say your taste buds change every 7 years and I believe it.  As a kid I turned my nose up at them, now I will eat them any chance I get.   Honestly, I am not for sure of her recipe but this is one I make a lot as it is my favorite.  Hope you enjoy it also.  

Sweet Potato

• 4 large sweet potatoes peeled and cubed
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 eggs beaten
• 1/2 teaspoon salt
• 4 tablespoons butter softened
• 1/4 cup-1/2 cup milk (depending on how soupy you like)
• 1 teaspoon vanilla extract

PECAN STREUSEL TOPPING:

• 1 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter softened
• 1 cup chopped Pecans

1. Preheat oven to 325 degrees.
2. Fill a large pot with water. Bring to a boil. Add cubed sweet potatoes. Return to a boil and reduce heat to low. Simmer sweet potatoes until tender (15-20 minutes). Drain.
3. Meanwhile, in a large bowl, mix together sugar, eggs, salt, butter, milk, and vanilla. Add in cooked sweet potatoes and use a hand mixer to mix until smooth. Spray 9x13 inch baking dish, then transfer to the dish.
4. In a medium bowl prepare the streusel topping. Mix the sugar and flour together. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
5. Bake in the preheated oven for 30 minutes.