Three Cheese Potatoes

This recipe comes from Taste of Home. 

• 3 large potatoes, peeled and cut into 1-inch cubes
• 1 medium onion, chopped
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon minced chives
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1/2 cup crumbled cooked bacon
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded cheddar cheese

Directions

• In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.
• Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.
• Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings.

Ruth's Sweet Potato Casserole

My sweet mother shared this recipe with me and today I finally made it. Yum it was! If you like sweet potatoes, then you'll love this. If you don't - well, you won't. It's super sweet like a dessert and I'm excited to have it at Thanksgiving time. It's like comfort to me. Plus, the house smells yummy.

This recipe is posted on the Ruth's Chris Steak House Recipe Page. The card they shared has teensy writing so here it is in a more visible format.

Ruth's Sweet Potato Casserole

Makes 4 Servings
Crust Mixture:
3/4 cup brown sugar
1/4 cup flour
3/4 cup chopped nuts (pecans preferred)
1/4 cup melted butter

Sweet Potato Mixture:
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
2 cups mashed sweet potatoes
1 egg, well beaten
1/4 cup butter

Process:
1. Combine Crust Mixture in mixing bowl and put to one side.
2. Combine Sweet Potato Mixture ingredients in a mixing bowl in the order listed. Combine thoroughly.
3. Pour Sweet Potato Mixture into buttered baking dish.
4. Sprinkle Crust Mixture evenly onto surface of Sweet Potato Mixture.
5. Bake for 30 minutes at 350. Allow to set for at least 30 minutes before serving.


(Heather's sidenote: I just peeled, chopped, and boiled the sweet potatoes. I mashed by hand and it turned out great. I used 3 medium potatoes and it made more than 2 cups but I just used it all and it was still PLENTY sweet. I may cut the sugar a little next time.)

Mashed Sweet Potatoes

Thanks to Martha Stewart for the recipe below. I have discovered sweet potatoes recently and really like them. The only thing I changed below is to use skim milk instead of half-and-half. Also, I used unsalted butter. This recipe is easy and delicious!

Ingredients

Makes 3 cups

• 2 medium sweet potatoes, peeled and cut into 2-inch chunks
• 1/2 cup half-and-half
• 3 tablespoons butter
• 2 tablespoons light-brown sugar
• Coarse salt and ground pepper

Directions

1. Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan.
2. Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.

Oven Baked Sweet Potato Fries

I made these tonight to go along with our hamburgers and they were a big success. And I think they are more healthy than regular potatoes, at least I like to think so. Almy kept asking for "more please."

1 - 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon


Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).
Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a sealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.

Loved the tators

Is anyone reading this bloggie anymore?

Just had to send a shout-out for Pioneer Woman's Crash Hot Potatoes. I made them last night and totally loved them. And for Heather to really enjoy something she cooked... now that's sayin' something.

I mixed butter (ok - not really butter as I never buy butter.. I used margarine) with the olive oil to spread on top.

Yummmmmmmm!

Cheddar and Potato Soup

This is in response to Heather's call for favorite potato recipes. It's probably similar to Mom's potato soup but when we lived in Chicago, this was in the newspaper recipe section. It recommended using Wisconsin cheddar cheese and we all know to use Idaho potatoes. Actually our favorite cheddar has to be Tillamook Medium Cheddar blocks (alas, only found in the west that we know of!) This is our favorite cold day soothing soup. (This is not my photo :).

Cheddar and Potato Soup
Serves 6
(From the Chicago Tribune recipe section)

¼ c. butter
Grated onion to taste or ¼ c. chopped onion
¼ cup flour
1 ½ tsp. dry mustard (optional-I use)
3 ½ c. chicken broth
1 cup grated carrots
2 medium Idaho potatoes diced
2 ½ c. half-and-half
3 cups shredded cheddar cheese
salt and pepper to taste

1. In a large saucepan, sauté the onion in butter over moderate heat until soft. Stir in flour and dry mustard. Continue to stir for 1-2 min. without browning flour. Add broth and bring to a simmer, stirring until soup is smooth. Add carrots and potatoes.
2. Simmer for 30 min. partially covered. Add half-and-half and bring again to a simmer. (Recipe may be done ahead to this point. Reheat soup before continuing.)
3. Reduce heat to low and stir in cheese until melted. Season with salt and pepper and serve.

Variations/substitutions:

• Use 4 chicken broth cubes and 3 ½ cups water if you don’t have chicken broth.
• Use milk if you don’t have half-and-half—use potato flakes or potato pearls to thicken if it’s too thin using milk (this works great).
• Use rehydrated dry carrots if you don’t have fresh (I blend them up first).
• Use minced onion- about 1 tsp. (add with carrots and potatoes) in place of fresh.
• Sliced celery added with carrots and potatoes is a nice variation.
• Sprinkle with crumbled bacon, or serve with broccoli or little smokies.

Baked Potato Skins

We made this recipe found on Allrecipes.com and loved it! Kyle declared that this is the only way he will eat potatoes.

4 large baking potatoes, baked
3 Tbsp vegetable oil
1 Tbsp parmesan cheese
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream - optional
4 green onions, sliced - optional

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a parchment covered baking sheet. Combine oil, parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle cheese and bacon inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.