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Roasted Baby Potatoes

Roasted Baby Potatoes
Ingredients
  1. 1 lbs baby potatoes
  2. 2-3 cloves of garlic
  3. rosemary (fresh if possible)
  4. parsley (fresh if possible)
  5. thyme
  6. oil
Instructions
  1. stir it all up except parsley
  2. put it in an oven dish
  3. bake 365F for 45 minutes
  4. bake 450F for 10-15 minutes until crispy
  5. serve with parsley
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Potato, Egg and Green Bean Salad

Potato, Egg and Green Bean Salad
Ingredients
  1. 6 potatoes, skin on, washed and scrubbed, cubed
  2. 4 large whole eggs
  3. 2 cups green beans, washed
  4. 2 tablespoons olive oil
  5. many cloves of garlic, raw crushed or sautéed
  6. 1 teaspoon lemon juice
  7. 1 teaspoon (or to taste) fancy salt that people keep giving you for the holidays
Instructions
  1. cook each to desired doneness
  2. whisk the olive oil, lemon juice and salt together. Add garlic to sauce. When everything is cool, drizzle the oil mixture over them; peel and slice the eggs and add them over the salad.
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Cornbread

Cornbread
Ingredients
  1. 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
  2. 1 cup (156g) cornmeal
  3. 1/4 cup (50g) sugar
  4. 2 teaspoons baking powder
  5. 1/4 teaspoon baking soda
  6. 1/2 to 3/4 teaspoon salt, to taste
  7. 1 1/4 cups (283g) lukewarm milk
  8. 4 tablespoons (57g) unsalted butter, melted and cooled
  9. 1/4 cup (50g) vegetable oil
  10. 1 large egg
Instructions
  1. Preheat the oven to 375°F. Lightly grease a 9" square or round pan (a cast-iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.
  2. Weigh your flour and cornmeal; or measure each by gently spooning into a cup, then sweeping off any excess. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil, and egg.
  4. Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Don't over mix: stir the batter just enough to bring it together and evenly moisten the ingredients.
  5. Spread the batter into the prepared pan, or scoop into the muffin tin.
  6. Bake the bread for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.
  7. Remove the bread from the oven and cool it on a rack for 5 minutes before cutting; serve warm.
Notes
  1. Store any leftovers, well wrapped, at cool room temperature for a few days; freeze for longer storage.
  2. If you like a crispier crust on your cornbread, grease a cast-iron pan and place it in the oven for 10 minutes to heat. Scoop the batter into the hot pan and return it to the oven to bake as directed. Check on the cornbread after 15 minutes.
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Pickled Eggs & Beets

Pickled Eggs & Beets
Ingredients
  1. 2 1-pound cans tiny whole beets, drained with juices reserved
  2. 1 small onion, halved and thinly sliced into half-moons (optional)
  3. 8 hard-cooked eggs, peeled
  4. 1 cup 1/2 cup sugar
  5. 1 cup beet juice
  6. 3/4 cup apple cider vinegar
  7. 1-1/2 teaspoons salt
  8. dash of pepper
  9. 2 bay leaves
  10. 12 whole cloves
Instructions
  1. Place beets, onion, and peeled eggs in a nonreactive glass or plastic container. Set aside.
  2. In a medium-size nonreactive saucepan, combine sugar, beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes. Immediately pour simmering liquid and spices over beets and eggs. Cool to room temperature, cover, and refrigerate 48 hours before using.
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Sweet Potato Casserole

Sweet Potato Casserole
Ingredients
  1. 1/4 cup unsalted butter, melted
  2. 1/4 cup brown sugar, packed
  3. 2 teaspoons ground cinnamon
  4. 1 teaspoon vanilla extract
  5. 1/4 teaspoon ground nutmeg
  6. 1/4 teaspoon ground allspice
  7. 4 pounds sweet potatoes, peeled and diced
  8. 1 1/2 cups miniature marshmallows
Instructions
  1. In a medium bowl, whisk together butter, brown sugar, cinnamon, vanilla, nutmeg and allspice.
  2. Place sweet potatoes into a 4-qt slow cooker. Stir in butter mixture.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until tender.
  4. Top with marshmallows. Cover and cook on low heat for an additional 5-10 minutes, or until melted.
  5. Serve immediately.
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Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese
Ingredients
  1. 2 1/2 cups uncooked elbow macaroni
  2. 1/4 cup unsalted butter
  3. 1/4 cup all-purpose flour
  4. 1/2 teaspoon ground mustard
  5. 2 cups whole milk
  6. 2 cups shredded Cheddar cheese (8 oz)
  7. Salt to taste
  8. 1 cup chopped cooked chicken Save $
  9. 1 stalk celery, cut in half lengthwise, then cut into 1-inch pieces
  10. 1/4 cup crumbled blue cheese (1 oz)
  11. 1/4 cup Buffalo Wings Sauce
Instructions
  1. Heat oven to 425°F. Cook and drain macaroni as directed on package, using minimum cook time.
  2. Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour and mustard with whisk; cook and stir until smooth. Gradually add milk. Heat to boiling, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add Cheddar cheese; stir until cheese is melted and sauce is smooth. Season with salt.
  3. Gently stir cooked macaroni into cheese sauce. Stir in chicken. Spoon into ungreased 8-inch square (2-quart) glass baking dish. Sprinkle celery and blue cheese over macaroni mixture. Drizzle with Buffalo wing sauce.
  4. Bake uncovered 5 to 10 minutes or until bubbly and blue cheese is melted. Serve immediately.
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German Potato Pancakes

GERMAN POTATO PANCAKES
Ingredients
  1. 6 large potatoes, peeled and grated
  2. 4 eggs, well beaten
  3. 2 tablespoons milk
  4. 3 TB flour
  5. ¼ tsp. baking powder
  6. 1 tsp. salt
  7. 1 TB finely chopped onion (optional)
Instructions
  1. Mix all together; drop by large spoonfuls into skillet.
  2. Sauté in hot oil till undersides are brown; turn and fry other sides.
  3. Remove first batch onto warm plate.
  4. Keep these in a warm oven while frying the rest of the pancakes.
  5. Serve with applesauce, sour cream, and/or stewed tomatoes
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Brown Sugar-Glazed Sweet Potatoes with Marshmallows

Brown Sugar-Glazed Sweet Potatoes with Marshmallows
Ingredients
  1. 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
  2. 2/3 cup packed golden brown sugar
  3. 5 tablespoons butter
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon ground nutmeg
  7. Pinch of ground ginger
  8. 2 cups miniature marshmallows
  9. 1/2 cup sliced almonds
Instructions
  1. Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
  2. Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
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roasted sweet potatoes

roasted sweet potatoes
Ingredients
  1. 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
  2. 2/3 cup packed golden brown sugar
  3. 5 tablespoons butter
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon ground nutmeg
  7. Pinch of ground ginger
  8. 2 cups miniature or regular marshmallows
Instructions
  1. Preheat oven to 375°F.
  2. Arrange potatoes in 13 x 9 x 2-inch glass or foil baking dish.
  3. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat.
  4. Bring to boil, stirring until sugar dissolves.
  5. Pour over potatoes; toss to coat. Cover dish tightly with foil.
  6. Bake potatoes 50 minutes.
  7. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes.
  8. Increase oven temperature to 500°F. Top potatoes with marshmallows.
  9. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
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