Bacon, Cheddar, Ranch Potatoes

Ingredients

~ 1- 16oz container sour cream

~ 1 cup cheddar cheese, shredded

~ 4-6 slices of bacon, cooked (you can use a bag of real bacon bits that you find on the salad dressing aisle at the grocery store.  However, we prefer the real bacon.  It takes no time to cook in the microwave.  My general rule is 1 minute in the microwave per slice of bacon.  4 slices of bacon= 4 minutes)

~ 1 package Ranch Dip mix

~ 1 package Ore-Ida Southern Style Hash Browns (They are the little cubed hash brown potatoes)  ***NOTE:  You will only use 1/2 of the bag.  To use the whole bag, you will double the other ingredients***

Directions

1.  Combine the sour cream and Ranch Dip mix.

2.  Add cheese and cooked bacon to the Ranch mix.

3.  Add 1/2 package of Hash Browns to the ranch dip mix.

4.  Spread into 8x8 casserole dish.

5.  Bake at 400 for 45-60 minutes or until potatoes are very tender.

Adapted from:  http://www.plainchicken.com/2011/01/crack-potatoes.html

Cream Cheese Potato Salad

Ingredients

- 3 lbs. new red potatoes, quartered
- 1/2 cup water
- 1/4 cup KRAFT Zesty Italian dressing
- 1 tub reduced fat Philadelphia Italian Herb and Cheese Cooking Creme
- bunch of green onion
- 1 box frozen spinach
- 1/4 cup shredded Parmesan

Directions

1.  You have to options 1.) Place potatoes in a 2-qt. microwaveable dish.  Add water; cover with lid.  Microwave on high for 12 to 15 minutes or until potatoes are tender.  Drain. OR 2.) Boil the potatoes until tender.  Drain.

2.  Place potatoes in a large bowl.  Toss and coat with the Zesty Italian dressing.

3.  Mix the tub of Philadelphia Cooking Creme in as well.  If you do this while the potatoes are still warm it makes it much easier.  It melt the cooking creme making it easy to stir.

4.  Cook the spinach according to the box directions.  Drain the spinach completely.  Use a dish towel to twist the water out of the spinach.  Add the spinach to the potato, dressing, cream cheese mixture.

5.  Refrigerate for at least one hour.

6.  Before serving, stir the potato salad.  Then add green onion and fresh Parmesan to the top.



Adapted from: http://www.kraftbrands.com/philly/recipes/cooking-creme/recipe-of-the-month/Pages/may-2012.aspx

Parmesan Zucchini Bake

In the summer, we are overloaded with fresh veggies.

One of those veggies being zucchini.

The other night I threw together a dish that was so yummy!

Slice 4-5 zucchini into little sticks.

Place sticks in baking dish.

Add tiny pats of butter throughout the mound of zucchini.

Pour Kraft Parmesan cheese all of the zucchini.

Bake covered on 350 for about 30 minutes or until zucchini is tender.

Uncover and broil until cheese is crispy and brown on top.

Super easy and super yummy!

** For a less fat, use EVOO instead of butter. ;-)

Mushroom Rice

This recipe came from my Nana.
I don't know where she found it, but it is delicious!

Ingredients

-1 cup uncooked long-grained rice
-1 (10.5 oz) can condensed French onion soup
-1 (10.5 oz) can beef broth
1 (4 oz) can sliced mushrooms
1/4 cup butter

1. Preheat oven to 350.

2. Combine rice, onion soup, beef broth, mushrooms and butter in 8x8 casserole dish.

3. Bake for 60 minutes.

NOTE: Saute an onion and your mushrooms in the butter for a few minutes. Putting dots of cold butter didn't work out well in the dish. Nana said this is what she does to avoid butter issues.

Jay's Potatoes

My dad came up with this recipe when he was in Boy Scouts.

Ingredients
-Potatoes (6-8) white or red
-butter
-salt and pepper
-McCormick Broiled Steak Seasoning Salt
-onions, sliced
-water

1. Peel potatoes and slice, round and thin.
2. Cover bottom of 2 qt. baking dish with water.
3. Put in a layer of potatoes; salt and pepper them.
4. Sprinkle with steak seasoning and dot with butter.
5. Add a layer of onion.
6. Repeat layers.
7. Cover and back at 350 for 1 hour.

Paula Deen's Corn Casserole

Ingredients
1 (15-1/4 ounce) can whole kernel corn, frained
1 (14 3/4 ounce) can cream-style corn
1 (8oz) package corn muffin mix (I use Jiffy)
1 cup sour cream
1/2 cup (1stick) butter, melted
1-1 1/2 cups shredded cheddar cheese

Directions
Preheat oven to 350.

Stir together 2 cans of corn, corn muffin mix, sour cream, and melted butter.

Pour into a greased 9x13 inch casserole dish.

Bake 45 minutes, or until golden brown.

Remove from oven and top with cheddar cheese.

Cook 5-10 minutes until cheese is melted.

Let stand for 5 minutes then serve warm.

DELISH!