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Crack Potatoes

Crack Potatoes

I made the best potatoes last night and ate way too much!!  I found this recipe at Plain Chicken and had to try it.  They are absolutely delicious and next time I will have to half it or maybe even divide it into thirds and freeze the others for later.  It makes a lot and for just the 4 of us (although Cheyenne didn’t eat any) it was way too much.  I even had a plate of it for lunch today.

 

Crack Potatoes or Loaded Potato Casserole

2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large (28 – 30oz) bag frozen hash brown potatoes – shredded kind

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Posted by on March 30, 2012 in Sides, Uncategorized

 

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Honey Roasted Red Potatoes

Honey Roasted Red Potatoes

I love red potatoes and I love them roasted in the oven and I am constantly looking for new flavors to make them.  I tried these Honey Roasted Red Potatoes tonight and they were amazing!!
Recipe adapted from My Tasty Treasures

 

 

Honey Roasted Red Potatoes

1 pound red potatoes, cut into 1-inch pieces
4 tablespoons finely chopped onion
4 tablespoons butter, melted
2 tablespoons honey
2 teaspoons dry mustard
Salt and pepper to taste

Preheat oven to 375 degrees. Line a baking sheet with foil and spray with nonstick cooking spray.

Place potatoes in a single layer on the baking sheet and top with onion. In a small bowl, combine butter, honey, mustard, salt and pepper; drizzle over potatoes. Mix thoroughly to coat all of the potatoes. Place back in a single layer.

Bake for 40 minutes or until tender, stirring a couple of times during cooking. Stir one more time and turn on broiler and place under broiler for about 2-3 minutes.

 

 

 

 

 

 

 

These were so yummy and went perfectly with the Glazed Pork Chops.

Let me know if you get a chance to make these and how much you love them!!

Happy Cooking,
Lori

 
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Posted by on March 16, 2012 in Sides

 

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Ranch House Crock Pot Pork Chops and Parmesan Mashed Potatoes

Ranch House Crock Pot Pork Chops and Parmesan Mashed Potatoes

Man, did I make a good dinner tonight!!  I have to admit that I cheated and used instant potatoes rather than making them per the recipe because I lost track of time and by the time I got in and remembered I needed to peel and cube the potatoes, it would have taken too long to make them, but I do plan on making them next time I make this recipe!  I did however, add to the instant potatoes the garlic and parmesan cheese and it was yummy!! 

Here’s the yummy and extremely simple recipe for the pork chops!!

Ranch House Crock Pot Pork Chops and Parmesan Mashed Potatoes

  • 6 pork chops, 1/2 inch thick
  • 1 packet dry Ranch Dressing Seasoning
  • 10 oz can Cream of Chicken Soup
  • 4 lbs peeled, cubed potatoes
  • 5 Tablespoons real butter
  • 1 cup fresh grated Parmesan cheese
  • 6 cloves roasted garlic (directions are below)
  • 1- 1 1/2 Cups warm milk
  • 1 Tablespoon salt, or to taste
  • 1 teaspoon fresh cracked black pepper, or to taste
Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
 
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
 
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot.
 
Roasted Garlic
Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.
 
 
NOTE:  Like I said before, I cheated and used instant mashed potatoes rather than making them from scratch as above.  But I did still roast the garlic and put it in my potatoes along with the parmesan cheese.  The potatoes were buttery flavored potatoes, so I didn’t add any more butter, but I guess you could for added flavor.  Here’s how I made my mashed potatoes:
 
Make the roasted garlic as directed above.  Make potatoes as directed on the package.  As they start to thicken, add the mashed garlic cloves (I used 8) and the parmesan cheese (I used 1/2 cup instead of 1 cup because I don’t think the amount my package made was as much as the recipe would have made) and stir until well blended. 
 
This is what you end up with….a delicious meal that will be demolished in minutes!!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
I made Roasted Parmesan Green Beans to go along with this and everything was absolutely delicious and will definitely be made again!
 
Let me know if you make this delicious dinner and how you like it!!  I would love to hear back from you! 
 
Happy Cooking,
Lori 
 
 
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Posted by on February 9, 2012 in Crockpot Meals, Pork

 

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Easy Oven Roasted Potatoes

Easy Oven Roasted Potatoes

Tonight for dinner, I made Crockpot BBQ Chicken and had fun looking for sides to go with it.  I decided to make Easy Oven Roasted Potatoes and they were delicious! 

 

 

 

Easy Oven Roasted Potatoes

2 large potatoes, scrubbed
3 Tbsp olive oil
1 Tbsp Italian Seasoning
1 tsp salt
4 Tbsp Parmesan cheese (I didn’t measure it out, just sprinkled it on)

Slice potatoes into very thin slices (1/4 inch).  Mix olive oil, Italian seasoning, and salt in a large ziploc bag and add potatoes. Toss potatoes well to coat.  Place in a single layer on a baking sheet lined with foil.

Bake at 450 for 15 -20 minutes, until lightly brown.  Top with Parmesan cheese and bake an additional 5 minutes.

These were so delicious.  It can be difficult to slice these so thin, so some of mine were a little thicker and stayed soft, but were still delicious!!  Even Cheyenne loved them and ate several. 

Check out the Cheddar Biscuits I made to go along with these.  They taste just like Red Lobster’s Cheddar Bay Biscuits!!

Let me know if you get a chance to make this and how you like it!  I love comments!

Happy Cooking,

Lori

 
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Posted by on February 3, 2012 in Quick & Easy, Sides

 

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Black Bean and Corn Topped Potatoes

Black Bean and Corn Topped Potatoes

 

These Black Bean and Corn Topped Baked Potatoes were really good, but I wish I had picked out some smaller potatoes.  I fixed them alongside some little smothered Salisbury Steaks and it was so good!  The potatoes could have been a meal in itself so next time I will get smaller potatoes.  Anyway, they were really delicious and I hope you get a chance to try them soon!! 

Black Bean and Corn Topped Baked Potatoes

4 (6 oz.) baking potatoes

cooking spray

1/2 cup chopped onion

2 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 (15 oz.) can black beans, rinsed and drained

1 1/2 cup frozen whole kernel corn

1 1/2 cups fresh salsa

1/4 cup (1 oz.) shredded Monterey Jack cheese

1/4 cup chopped fresh cilantro

Preparation

  1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.
  2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; sauté 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.
  3. Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.

This is what you get when you are all done…delicious!!

These were really good and I will definitely be making these again!! 

Enjoy,

Lori

 
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Posted by on January 9, 2012 in Quick & Easy

 

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