Crash Hot Potatoes

I made my version of these from the Pioneer Woman's website and they were crunchy, yummy, scrumptiously good.

New potatoes (or other small round potatoes)
Olive Oil
Kosher salt
Black Pepper
Rosemary (or desired herbs)
Grated Cheese/Parmesan Cheese (Opt)

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. rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available). ......I also added parmesan on some and shredded cheese on others. Both were yummy. The shredded cheese got kind of crunchy, but I actually liked it. You could also add it 5 minutes before it is done if you just want it to melt.

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

Broccoli Salad

4-5 spears fresh broccoli ,washed and chopped

1 pound bacon, cut to bits, and fried crisp ( I use scissors to cut it)

1 cup golden raisins, plumped (Soak for 10 minutes in HOT water, drain) Can also use Craisins straight from the bag

1/2 cup toasted almonds or 1/2 cup roasted sunflower seeds (or both)

In A bowl combine broccoli, raisins or craisins, toasted almonds or sunflower seeds, and bacon. Add dressing just before serving so the bacon doesn't get soggy.

Dressing

Mix together and let sit for a least 3 hours, for flavors to develop:

3 Tablespoons red onion, minced

2 Cups Mayo (NOT Miracle Whip)

1 Cup sugar (Can use 1/2 c sugar, 1/2 cup Splenda)

1/2 Cup Red Wine Vinegar

Fabulous Potatoes

Fabulous Potatoes and Autumnal place settings. O.K. for the potatoes:

14 potatoes
3 cloves garlic
1 pound bacon
1 yellow onion, chopped
1 pound cheddar cheese, grated
1 pint whipping cream

Cover raw potatoes and peeled garlic cloves with water in a large pot. Bring to a boil. Turn down heat to a gentle boil. Cook until tender (test with a fork). Drain potatoes. While potatoes are cooling, open bacon, cut with kitchen shears into bits and fry. Set aside crisp bacon. Drain most of the fat from the pan. Add onion to drippings and saute till golden brown. Add bacon back to pan and mix.
By this time the potatoes should be cool enough to peel. Use a small paring knife to do this. Then cut potatoes into slices the about the width of your pinkie, you know, not too thin.
Spray a pan (I use the one bigger than 9x13, a dripper pan) with Pam and layer 1/2 of the potatoes in the bottom, sprinkle with salt and pepper. Cover with the bacon/onion mixture. Add the rest of the potato slices, sprinkle with salt and pepper, and cover with the cheese. Drizzle the whipping cream over the top. Cover tightly with foil (I spray it with Pam first, so I won't have any cheese sticking to it) and bake 350 F for about 30 minutes or until hot and bubbly. You can also prepare it earlier, and put it in the fridge. Then put it in a cold oven and gradually bring it to 350F. It bakes about an hour this way. Serves 12-16.

Those potatoes are screaming to be served in Fall. Here's a place setting idea: Gather leaf-shaped place mats or place mats of fall colors. I had clear plates, so
I added a leaf underneath my plate. Next came the salad bowl and the napkin. (this is Morgan's place, hence the little fork and spoon). Voile! Happy eating!

Zucchini Casserole

“Vegetable garden season and I love it!  This is actually super yummy.  I'm surprised every time I make it how much I like it.” Sara Sandburg

2 lbs zucchini, sliced/quartered (6-8 cups...I usually do 8ish)
1/4 cup chopped or sliced onions
1 can (10 oz) condensed cream of chicken soup
1 cup Sour Cream
1 cup shredded carrots1 pkg (8 oz) herb-seasoned stuffing mix
1/2 c (1 stick) butter, melted
Cook zucchini and onion in boiling salted water for 5 minutes.  Drain.  Set aside.  Combine soup and sour cream.  Stir in carrots.  Fold in the drained squash and onion.  Combine stuffing mix and melted butter.  Spread half of stuffing on bottom of a baking dish.  Spoon vegetable mixture on top, and sprinkle remaining stuffing over vegetables.

Bake at 350 for 25 to 30 minutes, uncovered.  Makes 6 servings.