Summer Squash Puffs

 photo: allrecipes.com

Summer Squash Puffs

Ingredients:

• 1 quart oil for frying
• 4 summer squash, cut into chunks.
• 1 medium onion, grated
• 2 eggs, beaten
• 2/3 cup all-purpose flour
• 2/3 cup dry corn muffin mix
• 2 teaspoons baking powder
• 3/4 teaspoon salt

Instructions:

1. Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
2. Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
3. In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
4. Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.

Source: http://allrecipes.com/Recipe/Summer-Squash-Puffs/Detail.aspx?crlt.pid=camp.CfXzyZfzBMg4

Parmesan Twists

 photo: delallo.com

Parmesan Twists


Ingredients:

• 1/4 cup Delallo Organic Unfiltered Extra Virgin Olive Oil,
• DeLallo Coarse Sea Salt
• 1 clove garlic, cut in half
• 1 (7-ounce) sheet store-bought puff pastry
• 1/2 cup DeLallo Grated Parmesan

Instructions:

Preheat oven to 350˚F.

Lay the puff pastry out flat and rub with the cut sides of the garlic.  Brush the pastry with the olive oil and sprinkle with coarse salt. Next, cut the pastry into 12 even strips, about 1-inch thick. Sprinkle the strips with the grated Parmesan. Twist and place on a baking sheet lined with parchment paper.

Bake for 8 minutes or until puffed and golden.

Makes 12 twists

Source: http://www.delallo.com/recipes/parmesan-twists

Buffalo Chicken Pizza Sticks

Buffalo Chicken Pizza Sticks

 photo: inspiredtaste.net

This one is so incredibly easy to make. Shredded cooked chicken is tossed in a whole cup of store-bought buffalo wing sauce. Then, throw it all on top of partially cooked pizza dough and top with cheese. Get the Recipe here: Buffalo Chicken Pizza Sticks by Inspired Taste

Self-Rising Garlic Sticks

 photo: www.kingarthurflour.com

Self-Rising Garlic Sticks

original recipe: http://www.kingarthurflour.com/recipes/self-rising-garlic-sticks-recipe

Ingredients:

• 1/2 cup (8 tablespoons) butter
• 2 to 4 medium-large cloves garlic, peeled and minced or mashed; to taste
• 2 1/4 cups King Arthur Unbleached Self-Rising Flour
• 2/3 cup milk

Instructions:

1) Preheat your oven to 450°F. As the oven is preheating, place the 8 tablespoons butter in a 9" x 13" pan, and put the pan in the oven to melt the butter. When the butter is melted, remove the pan, and sprinkle in the minced garlic, stirring gently to distribute.

2) Stir together the flour and milk to make a soft dough. Gather the dough into a ball, and gently fold it over three or four times.

3) Place the dough on a well-floured surface, and roll/pat it into a 10" x 8" rectangle; it'll be fairly thin.

4) Cut the dough in half crosswise, into two 8" x 5" rectangles. Cut each rectangle into 16 sticks, about 5" x 1/2" each.

5) Lay the sticks close together in the pan, turning them to coat with the butter; you'll need to snug them right up against one another.

6) Bake the sticks for 15 to 20 minutes, until they're a light golden brown. Remove them from the oven, and as soon as you can handle them, gently pull them apart and place on a plate or in a basket. Serve warm.

Yield: about 32 sticks.

Tips:

For an even quicker and easier treat, simply use a tablespoon cookie scoop to drop the biscuit dough into the garlic-butter in the pan, flattening them to (mostly) cover the bottom surface. Bake as directed.

Sweet Potato Bread Pudding with Pecan Crumble

 photo: http://www.pauladeen.com

Sweet Potato Bread Pudding with Pecan Crumble

original recipe: http://www.pauladeen.com/recipes/recipe_view/sweet_potato_bread_pudding_with_pecan_crumble/

Ingredients:

• Butter, for baking dish
• 2 cups whole milk
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1 1/2 cups pureed sweet potato
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 6 egg yolks
• 2 (1-pound, 4-ounce) loaves white bread, crusts removed
• Pecan Crumble, recipe follows

Pecan Crumble:

• 1 cup all-purpose flour
• 1 cup firmly packed brown sugar
• 1 stick cold unsalted butter, diced
• 1/2 cup quick-cooking oats
• 1/2 cup toasted and chopped pecans

Instructions:

Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish.

In a medium saucepan, combine the milk, sugars, sweet potato puree, vanilla, cinnamon, and nutmeg. Cook over medium-high heat, just until the mixture begins to boil. Remove from the heat and set aside.

In a medium bowl, whisk the egg yolks until smooth and combined. Using a ladle, pour 1/2 cup of the hot milk mixture in a slow, steady stream into the yolks, whisking constantly. Add another 1/2 cup of the hot milk mixture and whisk to combine. Pour the egg mixture into the milk mixture. Cook over medium-high heat, stirring constantly, until it’s thick enough to coat the back of a wooden spoon, about 3 to 5 minutes. Strain the custard and reserve.

Cover the bottom of the baking dish with 1 layer of bread slices. Pour about 1/4 of the custard mixture over the bread. Repeat with remaining bread and custard, ending with custard. Cover and refrigerate for 8 hours or overnight.

Sprinkle the bread pudding with the pecan crumble. Bake until the crumble mixture is golden and the custard is bubbly, about 45 minutes. Serve warm.

Pecan Crumble:

In a medium bowl, combine all the ingredients, and mix with a hand mixer on low speed, until well combined.

Grilled Prosciutto-Wrapped Asparagus

photo: http://threemanycooks.com

Grilled Prosciutto-Wrapped Asparagus

original recipe: http://threemanycooks.com/recipes/nibbles-and-apps/grilled-prosciutto-wrapped-asparagus/

Ingredients:

• 24 medium asparagus spears, snapped
• 8 sheet very thinly sliced prosciutto, cut in thirds lengthwise
• 1 large garlic clove
• 1/3 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1/4 teaspoon each Kosher salt and black pepper
• 1/2 cup extra-virgin olive oil, plus extra for drizzling

Instructions:

Make vinaigrette by whisking garlic, vinegar, mustard, and salt and pepper in a 2-cup Pyrex measuring cup. Slowly whisk in oil until you reach the 1-cup mark.

Drizzle asparagus with olive oil and sprinkle with salt and pepper.

Working one spear at a time, roll each one in a piece of prosciutto.

Grill over direct heat on a charcoal or gas grill turning them only once until prosciutto is crisp and the asparagus are crisp-tender, 5 to 6 minutes.

Arrange spears on each plate and drizzle with balsamic vinegar or vinaigrette. Serve immediately.

Spiced Pork Meatballs with Guacamole

 photo:

Spiced Pork Meatballs with Guacamole

original recipe: http://leitesculinaria.com/1762/recipes-spiced-pork-meatballs-with-guacamole.html

Ingredients:

For the meatballs:

• 2 1/2 pounds ground organic pork, fatty enough to stop the meatballs from drying out during the cooking
• Sea salt
• 1 red chili, finely chopped with its seeds
• 1 tablespoon grated gingerroot
• 1 tablespoon flat-leaf parsley, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon Dijon mustard
• Zest of a lemon, grated

For the guacamole:

• 3 ripe organic avocados
• Juice of 3 limes
• 1 chili, finely chopped, with its seeds
• Sea salt
• A handful of fresh cilantro leaves, chopped

Instructions:

Make the meatballs:

1. Throw everything into a large bowl and mix together well with your fingers, making sure you don’t rub your eyes afterward; chili is lethal. Form into small balls, the size of walnuts. At this point, you can refrigerate the meat for an hour or two until you need it. Remember, if you cover the meatballs and put them in the refrigerator, don’t cook them until they come back to room temperature.

2. I cook mine on a griddle with no fat — there is enough in the meatballs — until crusted and crisped all over and cooked through to the stage where no pink juices flow out of the meat when you test it with a skewer.

Make the guacamole:

1. Mash the avocados on a plate with a fork until they are smooth, but with the odd lump for texture. Stir in the lime juice, chilies, and salt. Scrape into a bowl, cover, and chill for an hour. Stir in the cilantro, taste, and adjust the seasoning and citrus to taste.

2. Lob spoons of the guacamole onto the pork meatballs hot from the griddle. If you want to eat this as a main course, you can make the pork balls into large, flat burgers, broil them in the same way, top them with guacamole, and put them over and under a good floury bun or tortilla.

Homemade Gnocchi

photo: http://www.marthastewart.com

Homemade Gnocchi

original recipe: http://www.marthastewart.com/287393/homemade-gnocchi

Ingredients:

Gnocchi:

• 3 best-quality Idaho potatoes, washed and dried
• 2 cups all-purpose flour
• 1 tablespoon coarse salt

Pesto:

• 2 cups fresh basil leaves, without blemishes, cleaned and dried
• 2 cloves garlic, minced
• 1/4 cup pine nuts
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon salt
• Freshly ground black pepper
• 1/3 cup extra-virgin olive oil

Instructions:

Preheat oven to 350 degrees Fahrenheit.

Spear the potatoes lightly with a fork in a few places. Place directly on the oven rack and cook until completely tender, about 1 hour. When cool enough to handle, cut the potatoes open, scoop out the flesh, and pass it through a potato ricer to achieve a very fine and light texture. Spread out on a rimmed baking sheet and allow to cool completely (very important).

In a mixing bowl, whisk together 1 3/4 cups of the flour and the salt. Slowly blend the flour mixture into the potatoes, using your hands to combine completely, until the dough pulls away from your hands and feel likes pizza dough. Add flour if necessary to achieve desired consistency.

Sprinkle some flour on a clean work surface. Separate the dough into several pieces and roll out each into the size of a cigar. Cut each "cigar" into 1-inch pieces. To form the gnocchi, dip a fork in flour, then place the tines on top of a piece of dough. Applying medium pressure, gently roll the gnocchi toward you with the fork, releasing pressure gradually as you roll, until it is completely rolled off the tines. Repeat with each piece of dough, placing the gnocchi on a floured baking sheet as completed. The pieces should resemble tiny footballs with a cup in the center.

Place a large pot of water on the stove to boil. When boiling, add a generous amount of salt. Drop about 8 gnocchi into the water at a time and cook until they return to float on the surface of the boiling water, 2 to 3 minutes. Remove with a slotted spoon and toss immediately with the pesto.

To make the Pesto: Place the basil, garlic, pine nuts, cheese, salt, and pepper in a blender or food processor. Blend for 10 seconds. With the machine running, gradually pour in the olive oil until the mixture is smooth. Store in a jar in the refrigerator for a couple of days with oil poured on top to prevent darkening, or freeze. Makes 2/3 cup.

Potato, Cauliflower, and Cheddar Bake

photo: http://www.marthastewart.com

Potato, Cauliflower, and Cheddar Bake

original recipe: http://www.marthastewart.com/945640/potato-cauliflower-and-cheddar-bake

Ingredients:

• 1 tablespoon unsalted butter, plus more for dish
• 1 1/2 pounds Yukon Gold potatoes (about 6 medium), peeled and sliced 1/2 inch thick
• Salt and pepper
• 1 small head cauliflower (about 2 pounds), sliced 1/2 inch thick
• 1 tablespoon fresh thyme leaves
• 1 1/2 cups shredded sharp cheddar (6 ounces)
• 1/3 cup chicken broth

Instructions:

Preheat oven to 450 degrees. Butter a 2-quart baking dish. In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil, then add cauliflower and cook at a rapid simmer until potatoes are just cooked through and cauliflower is crisp-tender, about 10 minutes. Drain in a colander and let sit 5 minutes.

Place half the potatoes and cauliflower in dish, sprinkle with half the thyme and cheddar, and season with pepper. Repeat to make a second layer. Add broth and dot top with butter. Bake until cheese is deep golden and bubbling, 15 to 20 minutes.

Note:

Adding cauliflower to a potato bake may seem radical, but it adds great texture. A cheesy topping is a nice change of pace from the usual creamy casserole.

Baked Sweet Onion Cheddar Dip

photo: www.food.com

Baked Sweet Onion Cheddar Dip



Ingredients:

• 1 1/4 cups finely chopped yellow sweet onions (Maya, Vidalia, etc)
• 1 garlic clove, minced
• 1/4 cup mayonnaise (Best Foods, Hellmann's, or Vegenaise)
• 1/4 cup plain yogurt or 1/4 cup sour cream
• 1/2 cup grated sharp cheddar cheese
• Tabasco sauce, to taste
• 1/8 teaspoon curry powder, to taste (optional, but oh so good!)
• 1/3 cup grated parmesan cheese
• 1/8 teaspoon smoked spanish paprika or 1/8 teaspoon dried ancho chile powder or 1/8 teaspoon sweet paprika
• 1 tablespoon chopped green onion, for garnish

Instructions:

1. Preheat oven to 350 degrees F.
2. In a bowl, mix together the onions, garlic, mayonnaise, yogurt or sour cream, cheddar, and Tabasco (and curry powder, if using).
3. Spread into a lightly pan sprayed small-ish baking dish.
4. Top with Parmesan and sprinkle with paprika to taste. (Ground ancho chile powder can be substituted for the paprika, for a little more kick. I prefer the ancho.).
5. Bake in preheated 350 degree F oven for 25 to 30 minutes. Garnish with chopped green onion (scallion).
6. Serve hot or warm with crackers, bread, or raw veggie dippers.
7. Makes about 6 servings. I usually make a double batch! :).

original recipe: http://www.food.com/recipe/baked-sweet-onion-cheddar-dip-27186

Parmesan Garlic Roasted Potatoes

photo: www.thibeaultstable.com

Parmesan Garlic Roasted Potatoes

Ingredients:

• Potatoes Cut in to smaller size pieces (I use Russet Potatoes)
• A few tablespoons of olive oil
• 2-3 cloves garlic, minced
• 1 to 2 Tablespoons fresh chopped parsley
• Fresh grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

Preheat oven to 450 °F. 

Cut potatoes into cubes or wedges.  Bring a pot of water to a boil. 
Add the potatoes and cook for 3 to 6 minutes depending on size.

While potatoes are cooking put oil in cast iron skillet or other heavy
pan and heat in oven.  

Drain the potatoes  and place them back in the pot.  Put the pot back
on the burner and shake to dry the potatoes and to rough up their
surface. This is what gives roasted potatoes that perfect crust.

Add the potatoes to the hot oil , toss to coat and roast turning once or twice.

When potatoes are almost tender sprinkle with fresh
garlic and Parmesan, salt and pepper and continue roasting until
potatoes are tender.  Turn at least one more time for even browning.  

Just before serving, toss with fresh chopped parsley.

original recipe: http://www.thibeaultstable.com/2010/11/parmesan-garlic-roasted-potatoes.html

Baked Brie-Cranberry Bun Appetizers

photo: http://www.food.com

Baked Brie-Cranberry Bun Appetizers

original recipe: http://www.food.com/recipe/baked-brie-cranberry-bun-appetizers-255098

Ingredients:

• 125 g brie cheese
• 6 tablespoons whole berry cranberry sauce
• 2 tablespoons butter
• 4 crispy rolls

Instructions:

1. Cut your rolls in half lengthwise.
2. Butter the top half of the roll.
3. Slice your brie, rind on or off your preference. into 1/4" slices and distribute evenly on the bottom halves of the rolls.
4. Top each half with 1 1/2 tbsp of cranberry sauce.
5. Put on the top half of the roll and wrap each in non stick foil.
6. Place on an oven proof tray & bake at 375 for apprx 15 minutes or until the cheese has melted and the bun is heated through.
7. Cut each bun in half or thirds depending on the size of your rolls.

Scalloped Potatoes

 photo: NcMysteryShopper @ www.food.com

Scalloped Potatoes

original recipe: http://southern.food.com/recipe/scalloped-potatoes-85629

Ingredients:

• 4 cups thinly sliced potatoes
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk
• 1 teaspoon salt
• 1 dash cayenne pepper
• 1 cup grated sharp cheddar cheese
• 1/2 cup grated cheese, to sprinkle on top
• paprika

Instructions:

1. In a small sauce pan, melt butter and blend in flour.
2. Let sit for a minute.
3. Add all of cold milk, stirring with a whisk.
4. Season with salt and cayenne.
5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
6. Reduce heat and stir in cheese.
7. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
8. Pour half of cheese sauce over potatoes.
9. Repeat with second layer of potatoes and cheese sauce.
10. Sprinkle the remaining cheese on top.
11. Top with some paprika for color.
12. Bake uncovered for about 1 hour at 350°F.

Reuben Rolls

Reuben Rolls

original recipe: http://www.ragester.com/showthread.php?480-Reuben-Rolls

Ingredients:

• 3/4 cup Thousand Island dressing
• 1/4 cup Dusseldorf mustard
• 2 tablespoons wine vinegar
• 1 teaspoon plus 1/4 cup minced onion (divided)
• 1 teaspoon minced garlic
• Dash of Worcestershire sauce
• Dash of hot pepper sauce
• 8 ounces corned beef (ground or shredded)
• 6 ounces shredded Swiss cheese
• 1/2 cup sauerkraut, rinsed and drained
• 12 to 15 egg roll wrappers
• Vegetable oil

Instructions:

Make dipping sauce by combining dressing, mustard, vinegar, 1 teaspoon minced onion, the garlic, Worcestershire sauce and hot pepper sauce. Set aside.

To make rolls: Combine corned beef, cheese, sauerkraut and remaining 1/4 cup onion and mix well. Place about 2 tablespoons of the mixture in the center of an egg roll wrapper. Roll up as directed on package, sealing edges with a little water.

Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees, until golden brown, about 3 to 4 minutes, turning to brown evenly. When done, remove from oil with slotted spoon and drain on paper towel. Serve with dipping sauce.

Makes 12 to 15 rolls.

Bobby's Hot Tomato, Jack and Crab Dip

photo: http://www.pauladeen.com

Bobby's Hot Tomato, Jack and Crab Dip

Recipe courtesy of Bobby Deen @ http://www.pauladeen.com/recipes/recipe_view/bobbys_hot_tomato_jack_and_crab_dip/

Ingredients:

• Nonstick spray
• 1 (8-ounce) package cream cheese, softened
• 1 cup (4 ounces) grated pepper Jack cheese
• 1/2 cup mayonnaise
• 2 limes, juiced
• 1 teaspoon hot sauce (recommended: Paula Deen)
• 1 pound lump crabmeat, well drained and picked clean of shells
• 1 cup seeded, diced tomatoes (2 medium tomatoes)
• 1/4 cup chopped green onions (scallions), white and light green parts
• 1/4 cup chopped fresh basil leaves
• 2 cloves garlic, finely chopped
• 1/4 teaspoon salt
• 1/2 teaspoon crushed black peppercorns
• 2 avocados
• Crackers or crusty bread, for serving

Instructions:

1. Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.
2. In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.
3. Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.
4. Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm with crackers or crusty bread.

Mom's Holiday Dinner Rolls

 photo: http://sprinklesomesunshine.blogspot.com

Mom's Holiday Dinner Rolls

original recipe: http://sprinklesomesunshine.blogspot.com/2011/11/moms-holiday-dinner-rolls-party.html

Ingredients:

• 1 package regular dry yeast
• 1/4 cup warm water
• 3/4 cup milk, scalded
• 1/4 cup butter
• 1 egg
• 1 teaspoon salt
• 1/4 cup sugar
• 3 1/2 cups flour (approximately)

Instructions:
1. Dissolve yeast in warm water in large bowl. Set aside.

2. Scald milk in microwave. I put it in a 4 cup glass measuring cup & cook on high for a couple of minutes. You want it to boil but not boil over. While milk is hot, add butter, stir it a bit until the butter melts in the hot milk. (I accidentally used a whole stick of butter today & it turned out just fine.)

3. After milk & butter cools for a few minutes, stir the egg, salt & milk mixture into the yeast.

4. Using a fork, stir in sugar & 2 cups flour to form a batter.

5. Add enough additional flour to make dough easy to handle.

6. Knead dough on floured surface for five minutes. Add additional flour, if needed. Place dough in greased bowl covered with a damp cloth, in a warm place, to rise until doubled, at least 1 hour.

7. Punch dough down and shape into rolls. Place in greased 9x13 pan & cover & allow to rise again.

8. Bake at 350 degrees for 15 minutes or until golden brown. Brush with melted butter & serve.

Cheesy Onion Casserole

photo: http://www.instructables.com

 Cheesy Onion Casserole

original recipe: http://www.instructables.com/id/Cheesy-Onion-Casserole-Best-Thanksgiving-Side-Dis/?ALLSTEPS

Ingredients:

• 2-3 Tbs butter or margarine
• 3 large sweet onions or 4 medium white or yellow onions
• 2 c. shredded Swiss cheese (8 oz.)
• 1 can cream of chicken soup, undiluted**
• 2/3 c. milk
• 1 tsp. soy sauce
• 8 or so slices of French bread

**You can substitute cream of mushroom soup for cream of chicken to make vegetarian.

Instructions:

Slice onions and try not to cry :) With this many onions, its hard.

Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.

Assemble Casserole: Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.

photo: http://www.instructables.com

 photo: http://www.instructables.com

In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. Pour soup mixture in a casserole and stir gently to mix. Top with bread slices. Bake at 350 uncovered for 15 minutes. After 15 minutes, top of bread should be nice and toasted.

Push bread slices under the sauce and top with the remaining cheese.

Place casserole back in oven and finish baking for 15 more minutes.

Oven-roasted Sausages, Potatoes, and Peppers

 photo: lilasapron.com

 Oven-roasted Sausages, Potatoes, and Peppers


Ingredients:

• 1 package (at least 1 lb) of your favorite sausage links (johnsonvilles, evergood, generic smoked sausage, whatever you like.  i used polish sausages, 4 to a pack)
• 4-5 decent-sized potatoes (i prefer yukon gold or red bliss)
• 1 small jar banana peppers
• 1-2 bell peppers, sliced
• 1 large onion, sliced
• 3 tbsp olive oil (yes, it has to be OLIVE oil)
• salt & pepper
• *optional — 2 tsp dried rosemary
• *optional — 3 tbsp creole seasoning

Instructions:

1. Spray a large baking pan w/ nonstick spray (make sure there is at least a small “lip” that provides a “side” to the pan, don’t use a flat baking sheet.
2. Slice sausages into thin rounds, about 1/5″ thick.  if you know how to slice using a “bias” cut, do that.  if not, don’t worry about it.
3. Cut potatoes into 1/2″ chunks
4. Slice onion and pepper into strips
5. Place all ingredients on baking sheet and drizzle oil over.  use your hands to toss everything together in the oil, making sure everything feels coated.
6. Add salt & pepper and spices (if using)
7. Top w/ sliced banana peppers
8. Bake at 400 for about 30-35 min, until potatoes are tender

original recipe: http://lilasapron.com/2011/10/07/oven-roasted-sausages-potatoes-and-peppers/

Honey Roasted Red Potatoes

 photo: mytastytreasures.blogspot.com

Honey Roasted Red Potatoes

Ingredients:

• 1 pound red potatoes, quartered
• 2 tablespoons diced onion
• 2 tablespoons butter, melted
• 1 tablespoon honey
• 1 teaspoon dry mustard
• 1 pinch salt
• 1 pinch ground black pepper

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
2. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
3. Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

original recipe: http://allrecipes.com/recipe/honey-roasted-red-potatoes/detail.aspx

Oven Baked Parmesan Seasoned Fries

photo: playwithsugar.blogspot.com

 Oven Baked Parmesan Seasoned Fries


Ingredients:

• 1 pound of medium russet potatoes (approx 3 medium potatoes)
• 1 1/2 TBSP of Extra Virgin Olive Oil
• 1/4 tsp Dried Thyme
• 1/4 tsp Dried Oregano
• 1/8 tsp Dried Rosemary
• 1/4 tsp of Garlic Powder
• 1/4 tsp of Old Bay Seasoning
• 2 TBSP of Kraft Parmesan Style Grated Cheese (I used reduced fat)

Instructions:

1. Preheat oven to 425.
2. Wash and cut potatoes into 1/8ths. 
3. Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil). 
4. Mix all of the spices and the parmesan cheese in a small bowl. 
5. Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag. 
6. Seal the bag and shake until the potatoes are evenly coated.
7. Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer. 
8. Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.

original recipe: http://playwithsugar.blogspot.com/2009/07/oven-baked-parmesan-seasoned-fries.html