Heavenly Potatoes

That's how Ryan would describe them atleast. And man, they sure do smell Heavenly!!

So I have several recipes piled up I have been wanting to post for a while, but haven't had a chance- but after making these last night I was motivated to share ASAP.

These potatoes are an easy, simple ingredients, side that will make any husband (or any husband like mine atleast =) rave. We have our second batch for our leftover pork- more on that to come- in the oven now.
Make these, you'll thank me.

Parmesan Potato Wedges

6 medium Russet potatoes ( 6 was too many to fit on my baking sheet- either plan on using 2 pans or only use four potatoes- the leftovers probably aren't the great as the fresh out of the oven, anyway)

1/3 cup butter, melted
1 clove garlic, minced (I used 2, well, jsut cause I love me some garlic)
1/4 cup GRATED Parmesan
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/8 tsp. pepper

Preheat oven to 425. (I made them in my bottom oven that heats hot- HOT is good- you want them bad boys to brown and crisp)
Line 15x10 baking sheet with parchment paper (or foil).
Cut each potato into eights lengthwise- to make wedges.
In large bowl, mix the rest of the ingredients and add potatoes- tossing to coat.
Place wedges on lined baking sheet and bake uncovered about 30 minutes or until tender (and crispy if you like 'em like we do.
*I also put my oven racks in the very top and very bottom position and split the baking time on each rack so that they got nice and brown on bottom and top (but not burned!)

Remove and take a trip to potato paradise.

Creamy Southwestern Corn

Creamy Southwestern Corn

(The cookbook called this "Spicy Cream Corn"- But I changed the name, because I didn't think there was anything about this recipe that was spicy)

3 oz. Cream Cheese, cubed

1 can (15 1/4 oz) corn, drained- *I used frozen, thawed just b/c we aren't huge canned vegetable people

1 can(4 oz) chopped green chilies

1/4 cup sliced green onions

1/4 cup chopped sweet red pepper

In large saucepan, combine ingredients. Cooke over medium heat, striring often, until cheese is melted and warmed through.

Squash Medley

So have you noticed yet we like squash around here?? Well, we do and I love this casserole recipe that I have made for several years since Ryan's mom made it when we were dating. A few weeks ago we had it with some barbecue chicken legs and a baked potato. And being the over analyzer that I am I feel weird putting back to back recipe using stuffing mix too, but I am making myself get over it- I think these are my only two reciped that even use stuffing, but oh well.

Squash Medley

1 1/4 lb. squash (I usually use around 4 zucchini and 2 yellow summer squash), thinly sliced

1/2 c. butter, melted

1 can cream of chicken soup

3 carrots (more or less)- I like to puree them instead of slicing them

1 cup sour cream

3/4 cup diced onion

1 pkg. Pepperidge Farm stuffing mix

Mix all ingredients except stuffing. Pour into casserole pan and top with stuffing mix. Bake at 350 for 40 minuted covered, and 20 uncovered.

I always make a huge dish mess when I make this because I use my food processor and my mandolin slicer, but it is so worth it! Also makes a great side for holiday meals!

Mashed Potato Casserole

My grandmother and Ryan's mom have both always made these, so of course I followed suit. They are a forever favorite.

Mashed Potato Casserole/ Do Ahead Mashed Potatoes

About 6-8 lbs. potatoes- peeled and diced
1 stick butter
1 8 oz. bar cream cheese
1 pint sour cream (16 oz)
1 medium or a little over 1/2 large onion- grated

Boil potatoes in large stock pot until they break with a fork. Drain and mash. Add in all ingredients and mash/ mix well- (I mash then get out my beater). Place tehm in a large casserole dish. At this point you can refirgerate them for up to a couple days (i.e for large holiday meals), hence why my grandmother called them do ahead mashed potatoes- I usually however just make them all at once. Top with a couple pads of butter and some paprika if you want to make it look pretty =). Bake at 350 degrees for about 30 minutes. This dish also travels well!