I am determined to be cheerful and happy in whatever situation I may find myself. For I have learned that the greater part of our misery or unhappiness is determined not by our circumstance but by our disposition. –Martha Washington
Recipe source, click here
“How wonderful it is that nobody need wait a single moment before starting to improve the world.” –Ann Frank
- 4 large russet potatoes
- 2 teaspoons vegetable oil
- 3 tablespoons butter
- 1 tablespoon minced green onion
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 1/2 cup shredded white Cheddar cheese
- 1/2 cup heavy cream
- 1 egg yolk
- 1 tablespoon butter, melted
- 1 teaspoon paprika
- Add all ingredients to list
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Rub potatoes with vegetable oil and place on the prepared baking sheet.
- Bake in the preheated oven until a paring knife easily inserts into the center of a potato, about 1 hour. Set aside to cool until easy to handle, about 10 minutes.
- Cut 1/3 off each potato lengthwise. Scoop flesh from each potato to within about 1/8-inch of the skins. Transfer flesh to a bowl.
- Combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste.
- Place small piece of potato skin inside the bottom of each larger potato shell. Fill each potato with an equal amount of cheese mixture. Gently press the surface of the filling with a fork to create texture. Brush tops with melted butter and sprinkle with paprika.
- Bake stuffed potatoes until golden brown on top, 20 to 30 minutes.
Make Ahead Mashed Potatoes
5 pounds potatoes, cooked and mashed
1 (8 ounce) package cream cheese
1 cup sour cream
1/2 cup milk
2 teaspoons garlic salt
pepper to taste
Combine mashed potatoes, cream cheese, sour cream, milk, garlic salt and pepper. Mix well and place in a large, greased casserole dish. If making ahead, refrigerate. Otherwise, cover and bake at 325 degrees F. for 45 minutes. (If refrigerated first, let stand 30 minutes at room temperature and then bake as directed.) May need to add a little more sour cream or milk to soften. Makes 6-8 servings.
When you educate a man, you liberate a man. — Dr. Ben Carson
Original recipe makes one 9×13-inch dish.
- 8 Idaho or russet potatoes, peeled
- 2 (10.5 ounce) cans cream of chicken soup
- 2 cups sour cream
- 1/2 cup butter, melted
- 1 cup chopped green onion
- 2 1/2 cups shredded Cheddar cheese
- 1 cup crushed corn flakes, or more if needed
- 1/4 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer potatoes until tender but not mushy, about 15 minutes. Drain and let cool. Cut potatoes into 1-inch thick slices.
Whisk cream of chicken soup, sour cream, 1/2 cup melted butter, and green onions in a bowl until thoroughly combined. Whisk cheese into the sauce. Mix corn flake crumbs with 1/4 cup melted butter in a separate bowl.
Spread a thin layer of the sour cream sauce into the bottom of a 9×13-inch glass baking pan. Spread a layer of potato slices over sauce, followed by a thick layer of sauce. Continue layers, ending with sauce. Sprinkle corn flakes mixture over the top of the casserole.
Bake in the preheated oven until casserole is bubbling and the corn flakes topping is crisp, about 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer potatoes until tender but not mushy, about 15 minutes. Drain and let cool. Cut potatoes thin. I cut them as thin as I can.
- Whisk cream of chicken soup, sour cream, 1/2 cup melted butter, and green onions in a bowl until thoroughly combined. Whisk cheese into the sauce. Mix corn flake crumbs with 1/4 cup melted butter in a separate bowl.
- Spread a thin layer of the sour cream sauce into the bottom of a 9×13-inch glass baking pan. Spread a layer of potato slices over sauce, followed by a thick layer of sauce. Continue layers, ending with sauce. Sprinkle corn flakes mixture over the top of the casserole.
- Bake in the preheated oven until casserole is bubbling and the corn flakes topping is crisp, about 45 minutes.
Recipe source, click here.
- 3 pounds baby Dutch yellow potatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried dill
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
- Lightly coat the inside of a slow cooker with nonstick spray. Place potatoes, olive oil, butter, garlic, oregano, basil and dill into the slow cooker; season with salt and pepper, to taste.
- Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.*
- Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
“The fault . . . is not in our stars, but in ourselves” (William Shakespeare, Julius Caesar)
- 1 package frozen potatoes (diced, shredded or tater tots)
- 2 tablespoons flour
- 2 tablespoons butter
- 2 cups cream
- 1 package ranch dressing mix
- 2 cups cheddar cheese (shredded and divided in 2)
- 1 pounds bacon (cooked and crumbled)
- ½ cups green onion (chopped)
- ¼ teaspoon pepper
- Pre-heat the oven to 375 F.
2. In a medium saucepan over medium heat, melt the butter and add the flour.
3. Cook stirring continuously for 4 minutes or until light tan in color.
4. Add the ranch package and cream, bring to a boil then reduce to a simmer, this will thicken the sauce.
5. Place the potatoes into a large mixing bowl; pour the sauce over the potatoes.
6. Add the bacon crumbles and 1 cup of the cheddar cheese.
7. Mix everything together until the potatoes are covered with the sauce.
8. Place the mix into a lightly oiled casserole dish, cover with foil and cook for 35 to 40 minutes or until the sauce is boiling.
9. Remove the foil and top with the remaining cheese, place back into the oven to melt and caramelize cheese.
10. Allow the casserole to rest uncovered before serving for 8 to 10 minutes.
“Celebrate and commemorate each day together as a treasured gift from heaven.” -Elder Russell M. Nelson
- 1 lb. potatoes (about 2 medium or 3 small Russets or other starchy potato)
- 1/2 onion
- 3/4 – 1 tsp. salt (start with a lower amount, you can add salt at the table)
- Ground pepper
- Freshly ground nutmeg
- 1 egg
- Oil for frying
Peel and grate potatoes. Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze the liquid out of them into a bowl. Let the liquid stand a few minutes, then drain the liquid, leaving potato starch at the bottom of the bowl. Add the potatoes.
Grate the onion over the potatoes. Add dried onion flakes for part or all of the onion, if you like. Add salt, pepper, nutmeg and egg. Mix thoroughly.
Heat oil in a frying pan. You can use a non-stick pan and just a few drops of oil, if you wish, but for best results use 1/8 to 1/4 inch of oil.
Using about 1/2 cup, drop the potato mixture into hot oil and flatten with the back of a spoon. Fry 4-5 minutes on each side, or until golden brown. Drain on paper towels and serve hot with applesauce and maybe a sprinkle of cinnamon.
“Some think of happiness as a glamorous life of ease, luxury, and constant thrills; but true marriage is based on a happiness which is more than that, one which comes from giving, serving, sharing, sacrificing, and selflessness.” -President Spencer W. Kimball
Here’s a yummy recipe from LDS Living Magazine.
- 4 large Russet potatoes
- 4 ounces cream cheese, softened
- ¼ cup sour cream
- ¼ cup yellow onion, finely chopped
- 1 cup shredded Colby Jack cheese, divided
- 5 slices bacon, cooked and broken into pieces, divided
- ¼ teaspoon salt
- ½ cup milk
- 1 (1-ounce) package dry ranch dressing mix
- 4 green onions, finely chopped
Wash potatoes and pierce in several places with a fork. Microwave on high 10 minutes until tender. Set aside to cool slightly.
Preheat oven to 350˚ F. Grease an 11×7-inch baking pan.
Combine cream cheese and sour cream in a large bowl; beat until smooth. Add yellow onion, ½ cup cheese, half of the bacon bits, and salt. Mix well.
When potatoes are cool enough to handle, cut in half. Peel and mash potatoes. Add mashed potatoes to the cream cheese mixture. Beat with a mixer. Stir in milk. Add dry ranch dressing mix and mix in well.
Spread potato mixture in prepared pan. Bake uncovered 30 minutes. Remove from oven, sprinkle with remaining cheese, bacon pieces, and green onions. Bake 5 minutes longer, or until cheese melts. Makes 8 servings.
- 1/4 pound bacon, diced – Bake it first in the oven until done, then dice it and place in the crock pot.
- 2 medium onions, thinly sliced
- 4 medium potatoes, thinly sliced
- 1/2 pound cheddar cheese, thinly sliced (shredded is fine)
- salt and pepper
- Green Onions (optional)
- Line crock-pot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes – also to keep them from getting discolored or mushy.
- Layer half each of the bacon, onions and potatoes in the crock-pot.
- Season to taste with salt and pepper and dot with (real) butter.
- Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
- Cover with remaining foil.
- Cover and cook on low for up to 6 hours (check at 4 hours – depending on your crock pot).
- Add cheese for the last 20 – 30 minutes and enjoy!