Classic Potato Salad!

This year for the 4th of July we went with an "American Classics" theme. . .burgers, watermelon, strawberries, cherries, and of course the must needed, ULTRA-American creation known to us as Potato Salad.

Of course there are MANY variations of this classic dish, and each family prepares it their very own way, but I just went with a pretty basic/typical recipe!

You know, there are days when you want to mix things up and try something different, and days where the "same old thing" just feels so right. . .and the 4th of July is one of those days!

Potato Salad

5 lbs potatos, peeled and cubed
1 1/3 cup mayo
1/3 cup sweet-hot pickles, diced SUPER small
3 Tbsp mustard
several pieces of jarred, roasted red peppers
2 tsp salt
dash of sugar
dash of pepper
2 ribs of celery, finely diced
3 hard boiled eggs, chopped finely
several Tbsp finely diced onion

1.  Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.

2.  Drain and cool to room temperature.

3.  In a large bowl, combine the mayonnaise, pickles, mustard, roasted red peppers, salt, sugar and pepper.

4.  Combine the potatoes, celery, eggs and onion; add mayonnaise mixture. Stir to combine.

5.  Refrigerate and ENJOY!

Stuffed Baked Potatoes

Some people call these twice baked potatoes, but not me. When I was a kid, I remember my grandma making these incredibly creamy indulgences and she ALWAYS called them Stuffed Baked Potatoes.

She made them in huge batches, and then froze them. The ability to freeze is one of the things I love about this recipe!!! I can make a whole bag of them, and freeze them! You don't even have to thaw to bake them, and they taste just as good from frozen as they do fresh.

She always made them for holidays and special occasions. If you really want to get fancy, you can pipe the potatoes back into the shell using a pastry bag and a large tip, but I like the hap-hazzard look you get just spooning it in there. The best part is, that when you bake them, the top of the potato gets a bit crispy. I LOVE that crispy top!!! It's just so darn good. Reminds me of Grandma. You can top it with extra sour cream, or eat it as is. . .

Stuffed Baked Potatoes

1 5 lb bag of potatos, baked until fork tender and slightly cooled
1 stick of butter
1 cup of sour cream
1/2 brick of cream cheese
1 cup cheddar cheese
salt, pepper, and some good old Franks Red Hot

1. Cut the tops off of the potatoes.

2. Scoop out the inside of the potatoes being careful to leave enough of a shell so that the potato skin doesn't tear.

3. Take all the potato that you scooped out and put it into a mixing bowl.

4. Add to the potato all the rest of the ingredients and whip the daylights out of it until it's decadently creamy.
5. Scoop back into the shell and bake at 350 for about 1/2 an hour.

6. Or you can freeze them, and bake from frozen, at 350, for about an hour.

Creamy Make-Ahead Mashed Potatoes

Creamy Make-Ahead Mashed Potatoes

5 pounds Russet Or Yukon Gold Potatoes
3/4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half
1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper

1. Peel and cut the potatoes into pieces that are generally the same size.

2. Bring a large pot of water to a simmer and add the potatoes.

3. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

4. Drain the potatoes in a large colander.

5. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove.

6. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

7. Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half.

8. Mash, mash, mash!

9. Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

10. Stir well and place in a medium-sized baking dish.

11. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

April Fools Day "Cupcakes"

April Fools Day "Cupcakes"

1 lb ground beef
1 lb ground pork
2 eggs
2 sleeves Ritz crackers, crushed
1 cup milk
2 cloves garlic, minced
1/2 onion, chopped
1 pkg. Lipton Onion Soup mix
salt
pepper
Prepared Mashed Potatoes

1. Mix together all but the potatoes.

2. Spray a muffin tin with nonstick cooking spray.

3. Roll meat into giant meatballs.

4. Bake in muffin tin until temp reads 160 degrees.

5. Cool slightly, invert from pan.

6. Frost with Mashed Potatoes!

Garlic Oven Roasted Potatoes

Garlic Oven Roasted Potatoes

6 potatoes, diced into bite size pieces
1 pkg. Lipton Onion Soup Mix
1/4 cup olive oil
4 or 5 cloves of crushed garlic
1 medium chopped onion
salt
pepper
parmesan cheese

1. In a large bowl, mix together all of the ingredients.

2. Pour into a 9 x 13 pan and bake at 350 for about 1 to 1 1/2 hours or until potatoes are tender.

3. Once potatoes are tender, put under the broiler for about 4 or 5 minutes to crisp up the top of your potatoes. You don't have to do this, but I like the crispy top.

Creamed Potatoes

Creamed Potatoes

6 medium sized potatoes, peeled and cut into small cubes
6 Tbsp butter
1/2 cup flour
1 tsp salt
1/4 tsp pepper
4 to 6 cups milk
4 chicken boullion cubes

1. Place potatoes in a sauce pan, and cover with water.

2. Bring to a boil.

3. Boil until fork tender.

4. Meanwhile, in a sauce pan, melt butter.

5. Add in flour and whisk until incorporated.

6. Slowly pour in milk.

7. Add in salt, pepper, and boullion cubes.

8. Stir over medium heat until boiling.

9. Cook for a few minutes and remove from heat.

10. Place potatoes into a baking dish and pour the cream over the top of potatoes.

11. Bake for about 20 minutes at 350.

Baked Potato Fans

Dave has been working out in Colorado for the last week. He made it home this afternoon. . .safely. . .YAY! He's been working close to home for the last year, but before that he was working out in Colorado almost every other week. The kids had a hard time with him being gone, but we always planned a special dinner and dessert for his homecoming. We all looked forward to that. So when Dave called to tell me he was coming home tonight, our "special" dinner had to be planned. If you read yesterday's post, you know that the chicken we had was perfection on a plate, and these potatoes went well with it! Dave loved them. SO good with sour cream. They are simple to make. Literally two minutes to throw together then pop them in the oven and walk away for an hour. They'd be good with some shredded cheese on top too.

Baked Potato Fans

4 potatoes
3 to 5 garlic cloves, minced
4 tablespoons unsalted butter, melted
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Sour Cream

1. Slice potatoes, very thinly, almost all the way through, but not quite.

2. Melt together butter, salt, pepper, olive oil, and garlic.

3. Drizzle over the top of the potatoes.

4. Bake at 400 degrees for just over an hour. Keep "basting" your potatoes as they bake to make sure that delicious garlic flavor is in every bite.

5. Serve with sour cream!

Boursin Potato Gratin

Boursin Potato Gratin

2 1/2 pounds of potatoes, peeled and thinly sliced
1 clove garlic
1 1/2 cups heavy cream
1 cup milk
1/2 cup parmesan cheese
1/2 cup Boursin cheese
Salt
Pepper

1. In a saucepan, combine heavy cream, milk, salt, pepper, and garlic.

2. Cook until boiling, then reduce heat and simmer stirring constantly until slightly thickened.

3. Add in cheeses and stir until melted.

4. In a 9 x 13 pan, layer 1/3 of the potatoes, with 1/3 of the cream mixture.

5. Continue layering until all the ingredients are gone.

6. Bake at 350 for 1 to 1 1 /2 hours.

7. Let set for about 20 minutes before cutting and serving.

Loaded Baked Potato Soup

I came across this recipe a few years ago. I don't even remember where I saw it, I just know that when I saw it, it looked delicious! Then when I went from the picture to the recipe, I couldn't believe how easy it was to make! At first glance, the words "Baked Potato" had me thinking this soup would take hours to make. Boy was I wrong! It doesn't get any faster or easier than frozen hashbrowns. After making it many times I changed up the recipe a bit to suit the taste of my family. The original recipe calls for sour cream, but I subbed Top the Tater for the sour cream once and we were hooked. It's a hit for us, and a definite winter weather staple in our dinner menu. I've given this recipe to my mom, who makes it often, and she's given it to my sisters. It's a recipe that everyone will ask for, and no one will believe it takes 30 minutes to make! There's nothing better than a warm bowl of soup on cold winter day, unless it's a warm bowl of soup that you didn't have to spend hours in the kitchen for!

Loaded Baked Potato Soup
5 Weight Watchers Points per Cup of Soup

1 chopped onion
1 2lb bag of frozen hash browns (shredded or cubed, depends on how chunky you'd like your soup.)
6 cups chicken broth (or 6 cups water, 6 chicken bouillion cubes.)
2 cans reduced fat cream of celery soup
1 small container of Light Top the Tater (or two cups of sour cream.)
6 oz of 2% Velveeta cheese, cubed
Top with: Cheese, Sour Cream, Green Onions, Bacon Pieces

1. In a large pot, mix together onion, hash browns, and chicken broth. Bring to a boil. Continue Boiling until potatoes are tender.

2. Reduce heat to low, and add in cream of celery soup, Top the Tater, and Velveeta. Stir until cheese is melted and soup is heated through.

3. Pour into bowls, and top with shredded cheddar, bacon, sour cream, and green onions.

Warm and Cozy Beef Stew

Warm and Cozy Beef Stew

4 medium sized potatoes, cleaned and diced
1 bag of baby carrots, diced
1 onion, chopped
5 ribs of celery, thick sliced
1 3 pound chuck roast, diced
1 can cream of mushroom soup
1 pkg. Lipton Onion Soup mix
1tsp salt
1 tsp pepper
1 tsp garlic powder
few dashes of Franks Red Hot sauce

1. In a 9 x 13 baking dish, layer potatoes, carrots, celery, onions, and beef. Gently stir.

2. Sprinkle meat and veggies with salt, pepper, Franks, garlic powder, and Lipton Onion Soup Mix.

3. Spoon cream of mushroom soup over the entire thing. (For a creamier stew, you can use two cans of the soup.)

4. Cover with foil, and bake for 1 hour at 350.

5. Uncover, and continue baking for another hour.

Cheesy BBQ Chicken Baked Potatoes

Cheesy BBQ Chicken Baked Potatoes

4 Baked Potatoes (Recipe below)
Cheese Sauce (Recipe below)
Shredded BBQ Chicken (Recipe below)
Sour Cream
Green Onions

1. Top Baked potatoes with cheese sauce, chicken, sour cream, and green onions.

2. Eat!


Baked Potatoes

4 Potatoes
Olive Oil
Salt

1. Wash potatoes. Dry potatoes.

2. Lightly coat potatoes in Olive Oil.

3. Generously sprinkle with salt.

4. Poke holes in potatoes with a fork.

5. Bake at 425 for 40 to 50 minutes or until skins are crisp and potatoes are fork tender.

6. Using a sharp knife, slit top potato lengthwise and pop open.


Cheese Sauce

2 Tbsp butter
2 Tbsp flour
1 1/2 cup milk
1 cup shredded cheddar cheese (or cheese of choice)
Salt
Pepper

1. In a saucepan, melt butter. Once butter is melted add in flour and stir.

2. Slowly pour in milk, stirring until mixture is smooth.

3. Cook over medium heat, until milk mixture is thickening.

4. Add in cheese, salt, and pepper and stir until melted.


Shredded BBQ Chicken

3 boneless skinless chicken breasts
1 pkg. Lipton onion soup mix
1 small chopped onion
1/2 to 3/4 cup BBQ Sauce

1. Toss all ingredients in a crock pot. Cook on low heat for 4 to 5 hours. Chicken should be easily shredded with fork.

2. Shred chicken and mix with all the juices in the crock pot. Serve over potatoes.

Minnesota State Fair Australian Fried Potato Copycat Recipe

Ahhh. . .Australian Fried Potatoes. This is a must have for anyone visiting the Minnesota State Fair. I can remember the first time I tasted one of these. My dad got them at the fair, battered, deep fried slices of baked potatoes topped with ranch dressing and nacho cheese. I had a bite. . .and was hooked. My recipe is simply an "adaptation" of the ones at the State Fair. I don't claim to make them as good, but darn close! It's not the healthiest way to enjoy a potato, but it's definitely the best way.

Minnesota State Fair Australian Fried Potato Copycat Recipe

6 large potatoes
1 12 oz can of beer
2 eggs
2 to 2 1/2 cups flour
1/2 tsp paprika
1/2 tsp pepper
1 tsp salt
1 clove garlic, minced
Oil for deep frying
Ranch Dressing or Nacho Cheese for dipping

1. Wash potatoes and slice, lengthwise, with a crinkle cutter (You don't have to use the crinkle cutter, but it helps to make the batter stick to the potatoes better.)

2. Place potatoes in a single layer on a baking sheet.


3. Bake at 400 degrees for about 20 minutes. Potatoes should look partially cooked but still a bit firm in the center.

4. Cool potatoes comepletely.

5. While potatoes are cooling, mix together beer, flour, eggs, salt, pepper, paprika, and garlic.

6. Heat oil in skillet or deep fryer. I used a skillet, didn't want to take the fryer out for a few potatoes.

7. Dip each potato into batter, and put directly into pan.

8. Fry for three minutes on each side or until potatoes are crispy and golden brown.



9. Set on large pan lined with paper towels to cool. I like to toss the pan in the oven, at 200 degrees while all the rest of the potatoes are frying to keep them warm and crunchy.

10. Serve with any dipping sauces you'd like. I, of course, go with the Minnesota State Fair combo of ranch dressing and nacho cheese.

Crispy Parmesan Potato Halves

This is actually a recipe I found on another blog. I changed it up a bit. . .and this is what I got. They were great! All my kids loved them. (Though not as much as my husband did!)

Crispy Parmesan Potato Halves

1/4 cup melted butter
1 cup shredded parmesan cheese
1/2 tsp pepper
2 cloves finely chopped garlic
5 potatoes

1. Wash potatoes and cut them in half lengthwise.

2. Pour butter evenly in a 9 x 13 glass casserole dish.

3. On top of butter, sprinkle with pepper, garlic, and cheese.

4. Lay potatoes, cut side down, on top of cheese.


5. Bake potatoes at 400 degrees for 45 minutes.

6. When they are done, they will look bubbly and the cheese will be very dark.

7. Let the potatoes cool for about 15 minutes. Pick them up, trim off the edges of extra cheese, and serve with seasoned sour cream.