Awesome Pasta Salad

1 (16 oz.) pkg. fusilli (spiral) pasta - cooked, drained, and rinsed in cold water
3 c. cherry tomatoes, halved
1/2 lb. provolone cheese, cubed
1/2 lb. salami, cubed
1/4 lb. sliced pepperoni, halved
1 lrg. green bell pepper, cut in 1" pieces
1 (10 oz.) can sliced black olives, drained
1 (4 oz.) jar pimentos, drained
1 (8 oz.) bottle Italian salad dressing

Combine all ingredients in a large bowl and toss to coat.

Makes 16 servings

Source:  www.allrecipes.com
Photo Credit:  www.allrecipes.com

Bacon Green Bean Bundles

green beans, about 1 1/2 lbs. fresh
1/2 tsp. baking soda
6+ slices bacon
1/4 tsp. garlic powder
salt and pepper, to taste
1 Tblsp. brown sugar

Preheat oven to 375 F.

Fry bacon slightly (NOT until crispy).  Reserve grease.

Bring large pot of water to a boil; add baking soda.

Trim and wash green beans.  Place beans in boiling water and cook for 3 minutes or until beans are tender crisp.  Remove from boiling water and place immediately into ice water to stop the cooking process.

Mix garlic powder, salt, and pepper with a few teaspoons of reserved bacon grease.  Dry the green beans and toss in grease/spiced mixture.

Cut each bacon slice in half and wrap around 6-8 green beans in a bundle; secure with a toothpick and place on a parchment-lined cookie sheet.

Combine brown sugar with 1 Tblsp. water and brush lightly over each bundle.

Roast for 20-22 minutes or until bacon is crisp and beans are lightly roasted.

Recipe by:  Holly N. at spendwithpennies.com
Photo credits:  www.spendwithpennies.com

Baked Potato Casserole

12 russet potatoes, peeled (or not) and sliced into 1/4" thick rounds
salt and pepper, to taste
2 cloves minced garlic
1 cup shredded Parmesan cheese
2 cups Colby Jack cheese
8 slices bacon, cooked to desired crispiness and crumbled
2 cups milk
2 large eggs
2 Tblsp. fresh parsley, chopped

Preheat oven to 375 F.

Layer half of the potato slices in a greased 9" x 13" baking dish, overlapping slightly.  Season with salt and pepper to taste.  Sprinkle minced garlic, shredded cheeses, and cooked bacon over potatoes.  Repeat with another layer of potatoes, garlic, cheeses, and bacon.

Beat eggs with milk and pour over the potatoes; sprinkle with chopped parsley.

Cover with foil and bake for 75-90 minutes, or until custard forms and sets.

Remove foil and cook another 10-15 minutes or until top is browned.

Let rest 10-20 minutes before serving.

Photo courtesy of dietfood.com

Baked Potato Casserole

8 medium potatoes (about 2-1/2 to 3 lb. total), peeled and cut into 1" cubes
1 c. evaporated milk
1/2 c. sour cream
1 tsp. salt
1/2 tsp. ground black pepper
2 c. shredded cheese, divided
6 slices bacon, cooked and crumbled, divided
sliced green onions

Place potatoes in large saucepan.  Cover with water and bring to a boil.  Cook over medium-high heat for 15-20 minutes or until tender; drain.

Preheat oven to 350 F.  Grease 2-1/2 to 3 quart casserole dish.

Return potatoes to saucepan; add evaporated milk, sour cream, salt, and pepper; mash together.  Stir in 1-1/2 c. shredded cheese and 1/2 of bacon.  Spoon mixture into greased casserole dish.

Bake 20-25 minutes or until heated through.  Top with remaining cheese and bacon.  Sprinkle green onions over the top.  Bake for an additional 3 minutes or until cheese is melted.

Variation:  For lighter version, use lowfat evaporated milk, light sour cream, and turkey bacon.

Perfect French Fries

Twice-fried potatoes make the best French fries.  Crisp on the outside, soft in the middle.  Sheer bliss.

Prep:  3 hours
Cook:  30 minutes
Serves 8

5 lb. Russet potatoes
vegetable or peanut oil for frying
sea salt

In a nutshell, here it is:  Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again!

Peel and rinse the potatoes, then cut them into sticks by cutting the potato in four or five vertical pieces, then cutting each piece into sticks.  Place them in a large bowl and cover with cold water, then allow them to soak for two or three hours.  (You can also stick them in the fridge and let them soak for several hours or overnight.)

When you're ready to make the fries, drain off the water and lay them on two baking sheets lined with paper towels.  Blot them with paper towels to dry them.

Heat a few inches of oil in a heavy pot to 300 F.  In 3 or 4 batches, cook the potatoes for at least 4 to 5 minutes per batch, or until the potatoes are soft.  They should not be browned at all at this point!  You just want to start the cooking process.  Remove each batch and drain them on a new/dry paper towel.

Once all the potatoes have been fried at 300, turn up the heat until the oil reaches 400 F.  When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp.  Remove from the oil and drain on paper towels.

Sprinkle fries and sea salt and dive in!

From the kitchen of Ree Drummond, www.thepioneerwoman.com
Photo credits:  Ree Drummond

Parmesan and Garlic Potato Chips

I haven't tried these yet, but they sure sound yummy!

peanut oil, for frying
3 russet potatoes
2 Tblsp. grated Parmesan
1/2 tsp. garlic powder
1/2 tsp. chopped fresh parsley leaves
1/4 tsp. ground black pepper

Special equipment:  mandoline

In a deep-fryer filled halfway with peanut oil, heat the oil to 350 F.

Slice potatoes into thin strips using mandoline.

In a bowl, mix together the cheese, garlic powder, parsley, and black pepper.

To oil, add a small amount of sliced potatoes at a time.  Fry until they are golden brown, about 2 minutes.  Drain chips on paper towel lined plate.  Once drained, immediately add Parmesan mixture.

From the kitchen of Paula Deen.

Perfect Potatoes au Gratin

4 whole russet potatoes, scrubbed clean

2 tblsp. butter, softened

1 1/2 cups heavy cream

1/2 cup milk

2 tblsp. flour

4 cloves garlic, finely minced

1 tsp. salt

freshly ground pepper, to taste

1 cup sharp cheddar cheese, freshly grated

Preheat oven to 400F.

Smear softened butter all over bottom of baking dish.

Slice potatoes and then cut slices into fourths.

In separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of potatoes in bottom of baking dish.  Pour 1/3 of cream mixture over potatoes.  Repeat this two more times, ending with cream mixture.

Cover with foil and bake for 30 minutes.  Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling.

Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes until cheese is melted and bubbly.

Allow to stand for a few minutes before serving.

Delicious!

From the kitchen of Ree Drummond.

The Pioneer Woman
Photo credits:  Ree Drummond

Light Macaroni Salad

3 cups elbow or salad macaroni (ditalini)
1 can albacore tuna, drained
3 hard-boiled eggs, crumbled
1 cup Miracle Whip Light
3 cups finely diced raw vegetables (cucumbers, tomatoes, celery, carrots, green onions, bell peppers, etc.)

Salt and pepper to taste

Cook macaroni until el dente; rinse with cold water.  Stir in Miracle Whip and refrigerate until remaining salad ingredients are prepared.

Toss chilled macaroni with remaining ingredients and chill thoroughly.

Serves 18

Note: Keeps well in fridge for 5 to 7 days.

Oriental Cabbage

Dressing:
1/2 cup oil
1/4 cup rice vinegar
1/4 cup sugar
flavor packet from oriental-flavored top ramen noodles (reserve raw noodles for salad)
salt and pepper, to taste

Combine above ingredients in leak-proof container at least one day in advance. Shake well. Refrigerate, occasionally re-shaking to blend flavors and sugar.

Salad:
2 tblsp. sesame seeds, toasted and completely cooled
3/4 cup slivered almonds, toasted and completely cooled
1 pkg. raw top ramen noodles, crushed
1/2 bunch green onions, chopped
1 1/2 pkg. shredded cabbage/slaw mix

Mix cabbage/slaw mix with green onions. Just before serving, add sesame seeds, almonds, and noodles. Shake dressing and stir if needed to completely combine sugar. Pour dressing over salad and toss to coat. Serve immediately.

Note: May substitute 1 head green cabbage, 1/2 head purple cabbage, and 2 medium shredded carrots for cabbage/slaw mix.

Only make what you'll eat - this salad does NOT keep well once dressing has been added.

A potluck favorite! Make a double batch, and you still won't have to worry about bringing home leftovers.

Onion Roasted Potatoes

Mmmm mmm good!  A family tater favorite!  I make a double batch of this every time.  We fight over them right out of the oven - and the leftovers (if any) don't last either!

1 envelope Lipton Onion Soup Mix (1/4 cup, or a handful)
8 - 10 medium potatoes, cut into 1" cubes (not peeled)
1/4 cup oil

1-1/2 tsp. kosher salt

1 tsp. black pepper
2 tsp. minced garlic (4 cloves)
2 Tblsp. freshly minced parsley

Preheat oven to 450F.

 In 13" x 9" baking pan, combine all ingredients (except parsley); until evenly coated. Bake uncovered for 45-60 minutes or until potatoes are tender and golden brown.  Halfway through cooking time, flip potatoes with a spatula (being careful not to mash).  Remove from oven and sprinkle/toss with parsley.

Serves 4

Funeral Potatoes

2 - 3 small potatoes, diced
1/4 cup chopped green onions
1 cup cheddar cheese, shredded
1/2 tsp. salt
2 tblsp. margarine, melted
1/8 tsp. pepper
1/2 cup sour cream

Topping:
2 tblsp. corn flakes
1 tblsp. margarine

Cook potatoes in boiling water for about 20 minutes or until done. Set aside. In a bowl combine cheese and 2 tblsp. margarine. Blend in sour cream, green onions, salt, and pepper. Add potatoes and stir lightly. Sprinkle corn flakes on top. Drizzle with 1 tblsp. melted margarine. Bake at 350F for 25 minutes.

A classic Mormon potluck recipe.

Easy Spanish Rice

2 tblsp. oil
2 tblsp. chopped onion
1 1/2 cups uncooked rice
2 cups chicken broth
1 cup chunky picante sauce

Heat oil in large skillet. Stir in onion and saute' until tender, about 5 minutes. Mix rice into skillet and stir until golden brown. Stir in broth and salsa; heat to boiling. Reduce heat and cover; simmer for 20 minutes or until liquid is absorbed.

See, I told you it was easy!