Cheesy Potato's

 

I have made these twice now, I made them, and we loved them, but we are huge potato lovers in this house. But I went to dinner at my sisters last night and made them and they went fast! Even my niece that doesn't like potatoes ( I know, who doesn't like potatoes??)  loved them, so I guess that means they are SUPER GOOD! They are easy to make and I usually have these ingredients on hand, so these will become a new staple for dinner!

 

This Recipe is from Get Of Your Butt And...BAKE

 

 

5 large potatoes

1 pint whipping cream ( 2 cups)

Salt and Pepper

2 tsp. Parsley flakes

2 cups grated cheddar cheese

 

Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass pan. ( I used my awesome mandolin, made it way easy to cut the potatoes)

 

Pour all of the cream over the top of the fries. Salt and pepper them generously. Sprinkle at least 2 cups grated Cheddar Cheese over the top. Sprinkle Parsley flakes on top of the cheese. Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven!

 

Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender. Place your oven rack in the middle of the oven. During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.

Feta Cheese and Spinach Orzo Pasta

 Beleive it or not I got this of the container of feta cheese!

1 Cup orzo pasta

1/2 tsp minced garlic

2tbsp olive oil

10 oz. frozen chopped spinach, thawed and drained

1/4 tsp salt

2 oz feta cheese

dash of fresh ground pepper

cook pasta in boiling water until tender, about 10 minutes. Meanwhile, in a large frying pan, saute garlic in olive oil; add spinach and stir until hot.

Drain pasta and stir into spinach mixture. Stir in salt and pepper, then gently fold in feta cheese.

(serves 4)

This would be really good as a side to chicken or pork or..well, anything really,because it is yummy!!

Pizza Factory Bread Twists

My Sis in Law makes these, and while I don't make them as well as her, they are always a hit and so good! They seem complicated but they ARE SO TOTALLY NOT.

Okay. step 1-- get yourself some Rhodes frozen rolls. Thaw them. Roll them out with your hands like a snake, and wrap them around a skewer.

Let them rise (cover them with a butter sprayed piece of plastic wrap like you would with regular rolls), and bake at 350°.


When they come out of the oven, brush on this delicious mixture:

1/2 c melted butter
1 t. garlic salt
1 t. garlic powder
1 t. dill weed (hehehe dill weed)
1/2 t itallian seasoning

So good!

This is not my recipe.

Which is why it is soooo dang good. Hehehehe.
Just in time for barbeque season, I give you,

PATTY'S 5 BEAN BAKE

(best baked beans I've ever had; supposedly a caterer's recipe)

-2 to 3 cans of Pork 'n Beans (1 lb., 15 oz.)
-1 can barbequed bake beans (Bush makes some good ones; must be barbequed for that delish flavor)
-and then: choose *three* other kinds of beans of your choice: kidney, pinto, white, or butter. I highly recommend choosing butter as one for the diversity.
-1 lb. bacon cut into 1 inch pieces
-3/4 c. brown sugar
-1/2 c. white vinegar
-1/4 c. onion flakes
-1 tsp. dry mustard
-1 tsp. garlic salt

*Don't drain beans*

Mix it all together in a 9x13 pan (is that the normal size of a glass pan? What ever that size is. Use that.), bake uncovered for 2 hours at 350°. When it's the correct, thick consistency for your taste, it is done. Sooo good!

Whew! Now I don't have to worry about losing that itty bitty piece of paper anymore. ;)

(note to self: the degree symbol is Alt 0176)