Mexi-Fry Tater Tots

This recipe is a cinch. It's fast. easy and you can make up extra seasoning and have on hand to use anytime. I use to own a meal-prep business called Dinners Ready, it was short lived, but I loved it very much and out of that came my love for FREEZER cooking and a few family favorite recipes that we still make over and over again. This is one of them.

Mexi-Fry Tater Tots
recipe from Dinners Ready

2 tbsp cilantro
1 tbsp cumin
1 tbsp chili powder
1 tbsp granulated garlic

Whisk all together and store in a spice container. When ready to add to frozen tater tots or frozen french fries. Just add 1 to 2 tbsp spoons of seasoning to a ziploc bag, add in 1 frozen bag of tater tots and shake. The seasoning with go all over the frozen potatoes and you'll be ready for baking. Follow baking directions on package, like normal. This turns ordinary tater tots or fries to an amazing side dish. ENJOY!

Seasoned Baked Potato

Seasoned Potato, good enough for a meal but great as a side dish too! I choose to cook one of these up for lunch at work one day after seeing this amazing recipe on Pinterest (we have a great toaster oven that works perfectly at work for quick meals like these). Either way this is a great way to spice up the plain ole' baked potato.

Seasoned Baked Potato
recipe found at Iowa Girl Eats

1 Baked Potato
1 tbsp Butter
1 tbsp Parmesan Cheese (fresh is best)
2 tsp Lawry's Seasoning Salt

Cook the potato (which ever way you wish - I prefer the oven - the microwave just doesn't do it justice). After the potato is fully cooked, cut the potato in half, then cut each half into squares. Don’t cut all the way through, just down to the skin. Season with butter, Parmesan cheese and Lawry's Seasoning Salt, then pop them into the middle rack of your oven set to broil for 10-15 minutes. I like to add a drop of Sour Cream to the top and Eat Away! I promise you won't be sorry! DELICIOUS!!!

Potatoes Au Gratin (Crock-Pot)

Okay here is my blogger confession. "I am not good at getting an entire meal on the table". This is something I want to work on this year. I figure after my twins leave for college and it's just my little guy and I (oh and my husband too on the rare occational day he is not working), my plan is too work on a "WHOLE" meal. Or at least get better at it. I can cook like no other, I can bake like no other. There isn't a week or month that goes by that my family doesn't enjoy homemade muffins, fresh hot chocolate chip cookies, a full Turkey or Ham cooked to perfection or an awesome salad and side dish (like this scrumptious meal below). But, try and get me to cook them ALL together! HUH! That rarely happens, maybe on Thanksgiving but not on a regular week night. So, I am sad to confess ya know what we had for dinner the night I made this OH-SO-DELICIOUS Potatoes Au Gratin in the crock-pot? Potatoes! Yep, that's all we had, a bowl full of Potatoes Au Gratin. :-) Okay, so I am working on this skill for SURE!!!

Potatoes Au Gratin (in Crock-Pot)
adapted by me, recipe found at Farm Bell Recipes

6 medium potatoes
8 oz cheese, shredded
3 tbsp butter
1/4 cup flour
2 cups milk
chopped garlic or minced garlic
Kosher Salt, Garlic Salt and Lawry's Salt

Wash, peel, and slice your potatoes. You want them about a medium thickness. Grease your slow cooker. I used 2 tbsp of extra butter, but pan spray would work just fine.

Add one layer of potatoes and salt them. I alternate with Kosher Salt, Garlic Salt and Layry's Salt, but do not skimp on the salt or your potatoes will be bland.

Continue layering and salting until you have used all the potato slices.

Next melt 3 tbsp of butter in a small sauce pan, add the flour and whisk. Cook over medium heat until mixture starts to bubble up, then cook for 2 minutes whisking constantly. Slowly pour in the milk and the 2 tbsp of chopped garlic and whisk until thickened.  Add the cheese and stir until melted.

Pour the cheese mixture over top the potatoes. Don’t stir the potatoes, but give them a jiggle to get some of the sauce down into the bottom of the pot. Place 2 paper towels across the top of the slow cooker and put on the top. Turn the pot on high and cook for about 2 to 3 hours. Or if you'd like cook on high for 1 hour and then low for about 3 to 4 hours. Each crock-pot cooks differently.

Pioneer Woman's Crash Hot Potatoes: Thanksgiving Feast 2011

Looks like this Thanksgiving Feast is filled with Pioneer Woman recipes. It wasn't planned that way, but it happened and each and every recipe came out perfect. I have been on a quest to cook my way through Pioneer Woman's first cookbook, click here to see what we've made so far.

I wanted to make a different kind of potato and this recipe came up on my Pinterest over and over again. I already found my DREAM potato; White Chocolate Mashed Potatoes which will be my go to mashed potato from here on out. But for this Thanksgiving Feast I choose Crash Hot Potatoes, and this recipe was delicious.

Thanksgiving Feast

Turkey with Apples & Butter

Olive Garden Bread Sticks; Copycat Recipe

Pepper Jack Macaroni & Cheese

Crash Hot Potatoes from Pioneer Woman

Grandma's Baked Corn Casserole

Cranberry & Sausage Stuffing

Cranberry-Pomegranate Sauce from Pioneer Woman

Grandma's Pumpkin Bars

Crash Hot Potatoes
adapted by me, but found on Pioneer Woman's Blog, all the way from Australia

12 whole New Potatoes (or other Small Round Potatoes, we used Red Potatoes)
3 tbsp Olive Oil (I like to use butter and/or both oil & butter)
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) to taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes. Brush the tops of each crushed potato generously with more olive oil (or use melted butter for this step). Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown

Pioneer Woman's Potato Skins

I am cookin' again from my favorite cookbook The Pioneer Woman Cooks. I think ya'all might get sick of me posting her recipes, but secretly I hope not! They are all scrumptious, I have only made ONE thing we didn't care for, only ONE out of an entire cookbook so far, that's pretty darn good! (it's just a little secret, don't tell, but we perfer our Easy Homemade Macaroni and Cheese recipe to hers...shhhhhh!!!!)

My twins are going off to college next year, from California to Missouri (as most of you know who already read my blog.... and if you don't know yet, I am sure I will mention it often) and it was so funny that after looking through Pioneer Woman's cookbook a few weeks ago they declared "Mom, we have to make everything in here before we leave". How could I resist? I of course agreed, and now we are on a roll. Cooking atleast once a week, if not more from this amazing cookbook.

I can't really take credit for this creation it was my daughter Kayley who made these. I keep asking my kids are they sure they want to major in Marketing/Advertising? I am sure they would be great in the culinary industry too. Maybe someday they can work for a cooking magazine or something. I know they would both love that.

Pioneer Woman's Potato Skins
from The Pioneer Woman Cooks Cookbook

8 slices thick-cut bacon, fried and crumbled
8 russet potatoes, scrubbed clean
Canola Oil
Kosher Salt
1-1/2 cups sharp cheddar cheese, grated (we used white cheese, or whatever you have on hand)
1 cup sour cream
4 green onions, sliced

(and this is served great with Pioneer Woman's Homemade Ranch Dressing)

Preheat oven to 400. Wash the potatoes and rub the skin liberally with canola oil. Place on a baking pan and bake for 45 minutes to 1 hour, until the potatoes are fork-tender. When finished, sliced potatoes in half lengthwise. With a cookie scoop or a spoon, scrape out the inner flesh of the potatoes, leaving a small margin of potatos in the skin. (Do NOT disgard this yummy delicious potato from the inside, you can use turn this into Mashed Potatoes for tomorrow night's dinner.... check out this oh-so-delicious White Chocolate Mashed Potato that is to-die-for)

Brush both skins of the potato skins with canola oil. Salt both sides liberally. Place the skins cut side down and return to oven. Bake for 7 minutes, then flip to the other side and bake for 7 more minutes. (I truly believe this is the step that makes these potato skins the grand-of-all-grand potaoto skins) Remove skins when they become crispy.

Sprinkle cheese into each potato skin. Spinkle with bacon and return to the oven one last time, just until cheese melts, a few minutes. Just before serving spoon 1 tbsp of sour cream on each skin and sprinkle with sliced green onions. We also love to serve with a side of Homemade Ranch Dressing, everything taste better with Ranch.

White Chocolate Mashed Potatoes: CRAZY COOKING CHALLENGE

CRAZY COOKING CHALLENGE #3

Mashed Potatoes

We are in our third month of the CRAZY COOKING CHALLENGE and this month I know we've found a very easy recipe that everyone loves and it's so fitting to be serving this up right before the Thanksgiving holiday. I know we have homemade mashed potatoes every year on Thanksgiving at my house and now I have a BRAND NEW favorite mashed potato recipe thanks to this challenge. We debated between challenging ourselves to find a new and different mashed potato recipe or a new stuffing recipe. Mashed potatoes won hands down, so I hope you all stick around til next November when we search for the Ultimate Stuffing Recipe, but this month MASHED POTATOES it is!!!

Wondering what the CRAZY COOKING CHALLENGE is? Want to join the CRAZY COOKING CHALLENGE? If so, we'd love to have you. Just click on the name above or the tab and fill out the form. You will then be sent an email with all the details. Only participants of the CRAZY COOKING CHALLENGE will be able to have their recipes linked-up, so please come join us for next month when we will be searching for the ULTIMATE fudge recipe.

Now let's get onto where I found my ULTIMATE Mashed Potato recipe, yes White Chocolate Mashed Potatoes. YOU-MUST-READ-ON. I actually had these mashed potatoes for the first time at a restaurant near Disneyland called the Anaheim White House. My husband and I dined there for the first time for our anniversary/birthday get-a-way a few weeks ago. I saw these mashed potatoes after the waiter took our order and I was so intrigued I asked the waiter back so I could order some. They arrived, two little scoops. My husband and I both took a bite and W-O-W, words can not describe the creamy-richness of these amazing potatoes. Let's just say we fought over the rest of the scoop and even drew a line and said "don't pass here". I wanted to savor every bite of goodness of these incredible potatoes. And the whole time I was thinking "how could I repeat this recipe at home".

I knew this challenge was in the works and I wondered why oh why had I never came across these potatoes on a blog? I search blogs all day long (more hours then I care to admit) and I have never seen these. Thus came the search... and really if you put in Red Velvet Cake, Chocolate Peanut Butter Fudge or anything "normal" about a thousand-and-one blogs pop up, but "White Chocolate Mashed Potatoes", not so many... two! Yes, two blogs in ALL of blog world. The blog I decided to read and get to know is called The City Sisters and this blog is SO CUTE! I am so glad I found it.

It's three sisters and you have to check out their about page, I LOVE photos and someday I hope my kids too will think of me and give me a "make mom cry moment". The wedding dress picture they took was so COOL! I have 18 year twin daughters and can only dream of moments like this.

This blog The City Sisters is where I found the White Chocolate Mashed Potatoes (thank you, thank you, thank you) and their very fun Chocolate Dinner Party. I am so excited about this new find. Now, I am just wondering if my mother-in-law will let me make them at her traditional Thanksgiving dinner this year, since I am traveling to Oregon with my son for Thanksgiving. (Even if not, we've made these potatoes about 4 more times since I first made them a month ago). THEY-ARE-THAT-GOOD!



White Chocolate Mashed Potatoes

recipe adapted by me , but found at The City Sisters 

6 to 8 extra large potatoes, peeled and cut into large cubes
1-1/2 cups white chocolate, melted (look for pure white chocolate)
1-1/2 cups milk, heated

Place the potatoes in a large pot, cover with cool water and bring to a simmer over high heat. Reduce the heat and simmer until tender when pierced with a fork, about 25 minutes. Drain in a colander set in the sink.

Return the potatoes to a large mixing bowl and begin mixing. Add in heated milk (not cold) and continue mixing. Add in the melted white chocolate to the still-hot potatoes; stir until the mixture is very creamy. (no butter is needed, the white chocolate takes the place) Serve Hot!

One of my favorite meals is Ikea meatballs and gravy
(yes, you can buy both of them to take home to make).
Paring this meal with the White Chocolate Mashed Potaotes is a meal I will love forever!

Now, go ahead and CLICK LIKE on #1
the White Chocolate Mashed Potaotes and VOTE for ME!

Baked Potato with Chicken & Asparagus

I have just way too many recipes to post. Thus two posts in one day. I just can't wait til tomorrow, because tomorrow I have another new recipe for you and then Friday is the second posting of CRAZY COOKING CHALLENGE, and we've got over 100 Chocolate Chip Cookie recipes to bring you! YUM!

This was a recipe intended for crepes, but I made it for on top of a baked potato. Now, I don't know if we will ever have it the other way. We just LOVED LOVED it this way. I guess that's the way recipes go sometimes.

Baked Potato with Chicken & Asparagus

from Tina Hudgens

4 extra large baked potatoes, pre-cook and have ready to go

3 tbsp butter

2 tbsp onions, finely diced

1/2 lb fresh Asparagus, trimmed and cut into pieces

3/4 cup chicken broth

1 tsp finely grated lemon zest

1 tbsp parsley, herb de provence, dill or whatever is your favorite

2-1/2 cups shredded rotisserie chicken, pre-cooked (I buy the pre-made one at the grocery store)

3/4 cups grated Parmesan cheese

Kosher Salt & Pepper

In a skillet over medium-high heat melt the 3 tbsp of butter. Add in onions and cook for about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add in the chicken broth, lemon zest, 1 tbsp of your favorite herb and simmer until sauce is slightly thickened, about 2 minutes. Stir in the shredded pre-cooked chicken, 1/2 cup Parmesan cheese and season how you wish with kosher salt & pepper. Cook for about 2 to 3 minutes until cheese melts. Serve mixture on top of Baked Potatoes and sprinkle with remaining cheese.

Chicken Baked Potato

What a delicious way to be on a diet. A perfectly delicious baked potato (sorry added a little too much sour cream; which is not on the diet menu); but didn't want my potato dry. (bad habits are hard to give up)

Chicken Baked Potato
from Tina Hudgens (via ideas from the Jillian Michaels Self Diet Article)

1 medium russet potato
4 oz chopped chicken breast
1 cup spinach
1 tomato, chopped
2 slices, red onion
fresh pepper
scoop of sour cream (if you wish to be bad)

Bake 1 medium russet potato at 450 until tender, 45 to 60 minutes; cut in half. Cook 4 oz chopped boneless skinless chicken breast in a pan coasted with cooking spray for 10 minutes. Add in 1 cup spinach, 1 whole tomato, chopped and a few slices of red onion. Cook until vegetables are tender. Top the potato with chicken mixture and fresh pepper.

Bird's Nest - Eggs & Potatoes (GLUTEN-FREE)

Today, is the day! One of my twin daughters has to officially start eating Gluten-Free (at least for now), until we have a for sure diagnosis (celiac or just an intolerance to gluten). But, starting today we will be going down an unknown path of GLUTEN-FREE. This recipe was so very simple and yet we were so happy to find out that it was all GLUTEN-FREE.

Bird's Nest (Eggs & Potatoes)

1 to 2 eggs

1 cup of frozen hashbrown potatoes

1 - 2 tsp of Grandma's Salt

Spray skillet with non-stick spray and heat. Add in frozen hashbrowns and begin to brown. Once they are completely cooked, spread them all out to the outer sides of the pan leaving a round circle in the middle of the pan. Crack egg, add to the pan; sprinkle with Grandma's Salt (or other seasoning) and begin cooking. For an over-easy egg let cook completely on one side and flip for just a second; then serve.

It's the WEEKEND, a great time for any kind of PARTY including Linky Parties! Today, we will link this recipe to: Check Me Out Saturday, It's Party Time, Recipe Swap Sundays,  Show and Tell Saturdays, Sister Sister Sunday, One Food Club, Spotlight Saturday, Sundae Scoop, Potluck Sunday, Weekend Wander, and Who Made What Weekends

Potato Salad (GLUTEN-FREE)

One of the first bloggers I ever had communication with was Kristin at Delightful Country Cookin'. She has a good amount of Gluten-Free recipes listed on her blog. I never really thought that I would have any need for them specifically until my daughter had to start eating Gluten-Free. Kristin has been so kind to help, email, share and guide me along this unknown road, Thank You Kristin. I picked out several of her recipes to make and here I am sharing the first one, Mama's Potato Salad.

Potato Salad (GLUTEN-FREE)

adapted from original recipe on Delightful Country Cookin'

4 medium cooked potatoes, cooled, peeled, and diced

salt and pepper to taste
1/4 cup sweet pickle relish (make sure it's Gluten-Free, not all relish is)
1/4 cup chopped onions
2 boiled eggs, chopped
1/2 tsp celery seed
1/2 cup mayonnaise
1/2 tbsp mustard
1/2 tbsp white vinegar
1/2 tbsp sugar

Mix together until potatoes are covered and evenly coated.  Garnish with paprika.

I LOVE Linky Parties and it's Wednesday.... almost Friday! Come on everyone... "WE CAN DO THIS"! What a great way to mix and mingle with lots of bloggers (and find FABULOUS recipes)! Today, this recipe is linked to the following linky parties: Creative Share Wednesdays, Gold Star Wednesdays, Let's Do Brunch, Living Well Wednesdays, Show & Tell, Wandering Wednesday, What's Cooking Wednesday, Works for Me Wednesday, Homemaking Link-Up, Whats on the Menu Wednesday, What's on Your Plate, and (gluten-free linky's) Slightly Indulgent Tuesday, Gluten-Free Wednesdays, Real-Food Wednesday, Food & Health Carnival

My 17-year old daughter has written a beautiful letter about one of her teachers and we would LOVE for you to CLICK-READ and VOTE for her to have a chance to win up to $3,000 for a College Scholarship. If just HALF of my daily readers CLICK and VOTE, she would make it to the TOP 10 TODAY!!!! Thanks for voting.. the contest has ended!

PLEASE VOTE FOR KAYLEY!!!

Breakfast Bake

My daughters got me a few new cookbooks for Christmas and this is the first one we've used. I have SOOOO many cookbooks and I want to cook everything in all of them. Just ask my family we NEVER EVER eat the same thing twice! Is that a good thing or a bad thing? My girls LOVE it, my boys NOT so much! My little guy HATES everything new, so trying to find that balance is very hard. (usually I am a short-order cook and whip him up something that's familiar along with a fancy recipe) But, onto this fabulous new cookbook. Skinny Bitch: Ultimate Everyday Cookbook: Crazy Delicious Recipes that Are Good to the Earth and Great for Your Bod. Kinda of a weird name for a cookbook, but the goal is to give you lessons in "bitchifying" your kitchen and chucking the crap and choosing the right ingredients for your body and for the environment.

We made this recipe, but with our own taste and comfortability in mind. We didn't go for vegan cheddar, tempeh or fresh spices. But I believe the outcome was still delicious and if you are a health-freak, then by all means go with the original recipe. We do truly love the cookbook, so do NOT let the "healthy" stuff stop you from enjoying this wonderful book: Skinny Bitch: Ultimate Everyday Cookbook: Crazy Delicious Recipes that Are Good to the Earth and Great for Your Bod

Breakfast Bake

original recipe from Skinny Bitch, but changed for our taste (and what we had on hand)

2 tbsp olive oil

1/2 onion

2 tsp garlic, minced

2 medium potatoes, peeled and diced

12 oz sausage (we used Jimmy Dean)

1/2 cup chopped mushrooms

1/2 tsp rosemary

1/2 tsp salt

1/8 tsp pepper

1/2 cup cheddar cheese, grated

Preheat oven to 400.

Heat oil in large saute pan. Add the onion and cook over medium-heat. Add in the garlic and cook for about 1 minute. Add the potatoes, sausage and mushrooms. Saute for 5 minutes or until sausage is cooked. Add in the rosemary, salt, and pepper, continue cooking for 2-3 minutes.

Pour mixture into 9x13 baking dish. Bake 30 minutes or until potatoes are soft. During the last few minutes of baking, sprinkle the cheese over the potato mixture and bake until cheese melts.

I LOVE Linky Parties, what a great way to mix and mingle with lots of bloggers! This recipe is linked to the following linky parties: Transformation Thursday, Thrilling Thursday, Try New Adventures Thursday, Full Plate Thursday, Strut-Your-Stuff, Prairie Story Recipe Swap, Cooking Thursday, Pennywise Platter, and Stockpiling Moms Recipe Spree

Super Stuffed Potatoes

It's Potato Lover Month!

I LOVE LOVE a hot baked potato with just butter and sour cream. But then I came across this recipe and WOW, WOW, WOW! Talk about taking that plain ole' Baked Potato to new heights. This scrumptious Super Stuffed Potato is a MUST try! This is such an easy, simple meal on a cozy night.

Super Stuffed Potatoes
from Kraft Food & Family Magazine

4 small baking potatoes
1 lb ground beef & ground turkey
4 oz Velveeta Cheese, cut into cubes
1 small tomato, chopped
2 green onions
1/2 cup Sour Cream

Prick potatoes in several places with a fork (cook as desired, microwave or oven). Meanwhile brown meat in large skillet, drain. Add cheese, tomatoes and onions; cook until cheese is melted and mixture is well blended. Split potatoes open and top with meat mixtures and a dollop of sour cream. ENJOY!

This post is linked to: Tuesday Tasty Tidbits, Tempt My Tummy Tuesday

Ultimate Thanksgiving Left-Over Casserole

I actually created my very own recipe last night. I am such a creature of habit and I follow every recipe exactly. I do what it says and don't like to sway too far. But... last night I had this brilliant idea and made an awesome Thanksgiving Left-Over Casserole (ha, someone else probably has made this before, but that's okay, this is my creation this time). This casserole was SO good (and I normally don't like casseroles, I don't like my "food" to touch each other). This tasted just like a Thanksgiving dinner AWESOME, DELICIOUS, MOUTH-WATERING and perfect to make with all the left-overs we had. You may only have one or two more days until those left-overs are ready to be thrown out, so if you have anything left then I encourage you to make this recipe, you will not be disappointed.

Ultimate Thanksgiving Left-Over Casserole

recipe by Tina Hudgens

Mashed Potatoes

Stuffing

Cranberry Sauce

Turkey

1/2 cup Gravy

1/2 cup Chicken Stock or Chicken Broth

I used a 9x13 pan (yes we had that much left over), but however much you have left. If there is enough for an 8x8 pan or smaller that would work just fine too. First spread the mashed potatoes in the bottom of the pan. Just as they are (cold from the refrigerator). Next take 1/2 the stuffing and mix it with your cranberry sauce. We used our homemade whole cranberry sauce, but whatever you have. The can stuff will work. Then spread the stuffing on top of the mashed potatoes. Next is the turkey; layer your left over turkey, I just shredded it with my hands and layed it all over the top of the stuffing. Top it with the other half of your stuffing. Then pour on top the gravy and chicken broth (I did this because I didn't want it to get dried up and it DID NOT... so I guess this trick worked)! Cook in the oven for about 1 hour and serve hot.

We all LOVED it... I even took some to a friend the next day, I guess that is serving left-overs as left-overs again. Kinda funny! She said it was so warm and comforting. So, I think this is a WINNER!

Now, we just have to have LEFT-OVERS to create this recipe again! I will be doing this again the day after Christmas with our Christmas dinner left-overs (I will make extra to make sure there is enough).

We are looking for recipes to put in the crock-pot

please link up if you have any to share. 

"THIS WEEK'S CRAVINGS"

This post is linked to: The Grocery Cart Challenge Recipe Swap, Gold Star Wednesday, Tempt My Tummy Tuesday and Home for the Holidays

Skillet Potatoes with Bacon & Cheddar and HOLIDAY HOTTIES WEIGH-IN #2

Holiday Tips to Get it Done from Better Homes and Gardens: Write out a meal plan for ALL days there are guests at your house, not just the day of the big meal. (I will be hosting for the 2nd time my husbands family at my home for 10 days, they will all travel down and they will all stay in our house, we have lots of beds and lots of floor space for kids. There will be about 17+ people there. I have already starting planning the menu for the entire 10 days they are here.)

With all the YUMMY Thanksgiving recipes, my HEALTHY recipe for the week would be my

Pineapple Crisp for Breakfast or the Pumpkin Smoothie (which I had again this morning)!

Watch for this logo for healthy recipes this Holiday Season here on MOMS CRAZY COOKING.

My Holiday Hotties Teams are AWESOME!!  We are checking in with each other daily on our facebook group and this really helps when you want to grab that second helping, reach for that sweet or otherwise slack off. You always think of your TEAM! I hear the average person gains 5+ pounds during the holidays and I KNOW that is NOT going to be me this year! NO WAY, NO HOW!! My weigh-in last week Wednesday was 159.4 and today I am at 160 (I am a little BUMMED, but I know its because of what I ate yesterday... UM Spaghetti at a Restaurant and Ice Cream... WHAT WAS I THINKING???). This week our challenge from The Sisterhood of the Shrinking Jeans was exercise minutes. I did NOT do so well with Thanksgiving, and shopping for 24 hours straight and decorating my house for Christmas (exercise was NOT on my schedule at all) I think I really need to STEP this up like no other, so TODAY, yes TODAY I am going to go to the gym with my daughters (WISH ME LUCK)!!!  I am in the adventure for the LONG-HAUL, and I know SOMEDAY soon I will reach 150 lbs (which is my first milestone I am trying to hit)!!! And now onto my NON-healthy recipe I am sharing and NO we DID NOT eat this this week. My daughter made this some time ago and it's just now in my LONG-LINE of posts. (But it is soooo good for a treat!)

Today I am sharing a wonderful potato dish. My daughter made this (from a recipe) all by herself, of course she refused to let me take a picture of her making them. But even so, they are delicious. She wanted to make them on Thanksgiving, but I couldn't give in. I wanted the traditional Mashed Potatoes (although, since our mashed potatoes did NOT cook properly, I should of just let her).

Skillet Potatoes with Bacon & Cheddar

from Kraft Food & Family

4 slices Bacon, cut into 1/2-inch pieces (we use turkey bacon)

1 onion, chopped

2 lb potatoes (about 6), thinly sliced

1 cup shredded Cheddar Cheese

6 tbsp Sour Cream

Cook bacon in large nonstick skillet on medium heat until crisp. Remove bacon with slotted spoon, reserving 3 tbsp drippings in skillet. Drain bacon on paper towels. Add onions to skillet; cook and stir 5 min. Stir in potatoes; cover. Cook on medium-low heat 20 to 25 min. or until potatoes are tender, stirring occasionally.
Top with cheese and bacon; cook, covered, 1 to 2 min. or until cheese is melted. Top with sour cream.

We are looking for recipes to put in the crock-pot

and I would love to see some HEALTHY Crock-Pot Recipes,

please link up if you have any to share. 

"THIS WEEK'S CRAVINGS"

This post is also linked to: What's on Your Plate, Tasty Tuesday Blog Hop and Tasty Tuesday Parade of Food

Breakfast Potatoes

Holiday Tips to Get it Done from Better Homes and Gardens: Do whatever you can in advance. For example, set the Thanksgiving or Christmas table a few days before; that way you won't have to think about tending to a wrinkled table cloth or spotty glasses the day of the holiday dinner. (I am totally gonna try this, this year. I have never set the table this early. But what an awesome idea)

Nothing like some warm, crunchy breakfast potatoes. We made these while we were camping and right now (as I start my diet, boy would these taste good). But I have the great memory and that is all I need for now! I know these will be a permanent recipe for many many more mornings to come. I found this great recipe over at Lick the Bowl Good. This is one of my very first blogs I started reading, this one and one other, Your Homebased Mom. Without me stumbling across these two blogs, my blog would maybe never of came to be. So, I thank these two ladies for there AWESOME blogs and the many recipes my family has enjoyed because of them!

Breakfast Potatoes

from Link the Bowl Good

4 medium sized Russet potatoes

4-6 tbsp Vegetable or Olive Oil

Seasoned Salt (see recipe below)

Preheat non stick skillet on stove top over medium high heat. Put enough oil to coat the pan (about 1-2 tbsp). Meanwhile peel the potato and wipe it off with a clean paper towel. DO NOT rinse the potato because it absorbs water and takes longer for the potatoes to crisp up. Cut the potatoes into a 1/4 inch diced pieces.

Put the potatoes in the pan and coat them evenly with the oil so they don't stick to the pan. Leave them alone for the first couple minutes until the cubes turn a golden brown. Don't toss them too much or the potatoes will cook through without browning and will become soggy. Toss the potatoes around a few times until they're evenly browned on all sides.  

When they're completely cooked through and crispy around the edges, sprinkle a little seasoned salt over the potatoes until they're seasoned to your liking. Mix well and eatthem while they're still hot.

Season Salt

1/4 cup salt 

2 tbsp black pepper

2 tbsp garlic powder

1 tsp paprika

 

Store in an airtight container.

2 more days to link up!
We would love have you link up
Thanksgiving Dinner & Side Dishes at:

"THIS WEEK'S CRAVINGS"

This posted is also linked to: Show & Tell Saturday and Lucky Linky Tuesday

Cheesy Hashbrown Potatoes

Another Thank You and shout out to Gooseberry Patch Blog, I am loving my new cookbook!
This recipe is alot like my MOM'S POTATOES, but the taste is very very different!

Gooseberry Patch Halloween Cookbook

TODAY IS THE LAST DAY: You can be a WINNER to at Gooseberry Patch, enter to win a $200 gift certificate here (be sure to add my email address tinahudgens@aol.com for referring you and we BOTH have a chance to win!) ends TODAY, October 26, 2010.

We had a very busy day yesterday, daughter's doctor appt, measuring for Kids Halloween Costumes, Target shopping and just normal MOM stuff! Good thing I knew EXACTLY what I was making thanks to my Family Meal Planning. So, let me just tell you this is how things work around my house. I had "a plan" for Monday: Cheesy Hashbrown Potatoes for Breakfast, Chicken Salad for Lunch and Parmesan Chicken for Dinner. Morning was crazy (kids fended for themselves for breakfast, lunch went perfect (the chicken salad was already made the day before), and dinner was Parmesan Chicken (recipe coming soon) and well since I had everything ready for the Cheesy Hashbrown potatoes we just added that to our dinner and everyone was HAPPY! And when everyone is HAPPY, mama is HAPPY! It was a great night!

Then this morning look below for what I made with the left-over chessy hashbrown potatoes; a Yummy Breakfast Burrito.

Cheesy Hashbrown Potatoes

from Gooseberry Patch Halloween Cookbook

24 oz pkg frozen diced potatoes

2 cup shredded Colby Cheese

1/4 cup onion, minced

1 cup half-and-half or milk

1/2 cup beef broth

2 Tbsp butter, melted

1 tsp salt

1/4 tsp pepper

1/8 tsp garlic powder

Garnish: crisply cooked and crumbled bacon

Combine frozen potatoes, cheese and onion in a large bowl; set aside. Mix remaining ingredients in a separate bowl; stir into potato mixture until well blended. Spoon into a greased 13x9 baking pan. Bake, uncovered, at 425 for 45 to 60 minutes. Garnish with bacon, if desired. Serves 8 to 10.

Breakfast Burrito

1-2 cups of left-over hashbrown potatoes

4 eggs, whisk together

1 tbsp butter

1 tsbp salsa

 1-3 tortilla

Add 1 tbsp of butter to hot skillet before adding in left-over potatoes. Stir in potatoes to get them heating and adding a little crunch to them. Whisk together in a separate bowl 4 eggs (no need to add milk or anything else). Add the eggs into the skillet with the hashbrown mix. Continue to scramble together (just like you would make normal scramble eggs). Eggs will cook, mixture will blend together and mix very well. Add in a tbsp of your favorite salsa and roll into a tortilla for a quick, easy and yummy breakfast!

This post is also linked to: Tuesday Night Supper Club, Tuesday at the Table, Tasty Tuesday, Tempt My Tummy Tuesday and Hearth and Soul

Club Burger Sliders with Avocado-Ranch Dressing and Cauliflower Mashed Potatoes

WOW! These yummy little burgers were a hit with my family! We BBQ often living in Southern California almost any day is good for a BBQ day. The option of using white toast instead of a burger bun was a wonderful treat for a little something different.

My little one who does NOT like to eat anything different is hard to please (with mixing in the pureed cauliflower into his favorite mashed potatoes) is just one more way I can make sure he is eating healthy. (and he did not even know the vegetables were in there, another point for MOM).

Club Burger Sliders with Avocado-Ranch Dressing

adapted from original recipe of Rachel Ray

6 slices center-cut bacon, chopped (or use turkey bacon)

2 pounds ground turkey (we use 1/2 turkey & 1/2 ground beef)

2 tbsp diced onion

1 tsp hot sauce 

2 tbsp poultry seasoning

Salt and pepper

1 avocado

1 cup sour cream

2 tsp lemon juice

2 tsp garlic

sprinkle of chives, dill & parsley

16 slices good-quality white or whole wheat bread

Bibb or butter lettuce leaves, for serving

2 plum or vine-ripened tomatoes, thinly sliced

Pre-heat an outdoor grill or griddle pan to medium-high. Place a skillet over medium-high heat, cooked bacon. Drain on paper towels to cool, then chop. While the bacon cooks, place the turkey in a large bowl. Add in diced onion, hot sauce, poultry seasoning, salt and lots of pepper. Add the cooked bacon, mix and form eight slider patties, about 2 1/2-3 inches in diameter. Cook the sliders on the grill or griddle, turning once, until cooked through, 8-10 minutes. While the sliders cook, pre-heat the broiler. Place the avocado in a food processor. Add the sour cream, lemon juice, garlic, chives, dill and parsley; season with salt and pepper. Process into a smooth, thick sauce. Using a 3-inch round cookie cutter, cut out rounds of bread (or trim 1 inch of crust all the way around the bread slices to form small squares); discard the crusts. Arrange the bread on a baking sheet and toast under the broiler (turning over half way). Serve the bacon-turkey sliders with the lettuce, tomatoes and avocado-ranch sauce between the toasts.

Cauliflower Mashed Potatoes

add pureed cauliflower to any mashed potato recipe (from a box or fresh)

Steam cauliflower in a pan of water until cooked. Drain; add the cauliflower into a food processor with a tsp of garlic and a little bit of milk to get the right consistency. Add about 1/2 to 1 cup into a recipe of mashed potatoes; continuing to taste so that the cauliflower does not over power the potatoes if you are try to hide from the little ones. Store the unused cauliflower in the freezer to use later. (I can also hide 1/4 cup of pureed cauliflower into my son's noodles and butter, it looks like milk and he has no idea, just add a bit of parmesan cheese and the cauliflower is hidden)

This post is linked to: Tempt my Tummy Tuesday, It's a Blog Party, No Whine Wednesday and Ultimate Recipe Swap

MOM'S Potatoes

Cheesy, creamy, delicious potatoes with little bit of crunch. My mom has made this recipe for years (I believe we found it on a box or on the back of a bag somewhere along the line, it was actually typed in my very first cookbook from years ago), it's nothing new and fancy, but boy is it delicious. I think some of our family might just show up at our parties just to eat these YUMMY potatoes. Any BBQ, get-together, or family function these potatoes are the number one requested item. So, here is the delicious potato recipe for you to try and now that this recipe is published here on my blog, my mother will not have to type and re-type over and over again every time someone requests this AWESOME recipe.

This is a page from my Second Cookbook; A Collection of Family Recipes that I made into a
scrapbook/cookbook using Storybook Creator Plus 3.0

Also posted at FOODIE FRIDAY