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Crash Hot Potatoes

Crash Hot Potatoes
I love looking at food blogs and getting inspired to make new things. I was looking at the Pioneer Woman Cooks website the other day and I saw a recipe called “Crash Hot Potatoes”. They were created by an Australian food writer named Jill Dupleix. I love the Pioneer Woman, she has a witty and wonderful website full of great recipes & stories. She also gives you step by step photos of the recipe. 12-15 baby red potatoes1 tbsp olive oilSea salt and fresh cracked pepper Preheat the oven to 400 degrees (PW said 450 but I used 400). Boil the potatoes for 10-15 minutes or until fork tender. Bake in the oven for 20-25 minutes or until crisp and golden brown. Click here for a printable version of this recipe

Cheesy Au Gratin Potatoes I know, I know, the potatoes pictured and defined in this post don’t necessarily fit the standard, high-class, French definition of au gratin potatoes, but in my defense, I grew up eating my mom’s cheesy potato dish which she always called au gratin potatoes so that’s what I’m calling these babies. The recipe below is finally the culmination of searching and testing and experimenting with recipes to make a cheesy potato dish just like my mom’s – but sans cream of chicken soup. I understand I’m a bit late to the potato party, considering the biggest cheesy-potato-eating-day-of-the-year was probably two days ago on Easter. But I made these potatoes on a whim this weekend and couldn’t wait to tell you about them, even if I am a bit tardy, because let’s be serious, cheesy potatoes should not be meant for Easter dinner alone. Cheesy Au Gratin Potatoes Ingredients Potatoes: Topping: 3 cups cornflakes, lightly crushed 2 tablespoons butter, melted Directions

Cheesy Cauliflower Bake I mentioned yesterday that I had a life-changing side dish to share with you. Here it is. And I hope you make it. Before this dish, cauliflower didn’t rank very high on my veggie-loving list. {Update 03/14}: I updated pictures on this lovely little recipe as well as editing a few parts of the recipe (omitting garlic from the bread crumbs, offering panko as a worthy substitute to the homemade bread crumbs, and a few other details). Note: this recipe can easily be doubled and put in a 9X13-inch baking dish. Ingredients Directions Preheat the oven to 450 degrees. Printed from Mel's Kitchen Cafe ( Recipe Source: adapted Cook’s Country Feb/March 2010

Parmesan-Roasted Green Beans Recipe 5 ingredients and 20 minutes – that is all. I LOVE french fries, but I would choose these green beans over french fries any day of the week. There is a little crunch to them but they are FULL of flavor. This recipe is Gluten- Free. If you like this recipe then PIN IT on Pinterest Also Check Out and Everyday at 5 pm PST/ 8 pm EST Budget Savvy Diva posts a NEW RECIPE Make sure to follow Budget Savvy Diva on Facebook Find Copy Cat Restaurant Recipes HERE Find Crock Pot Recipes HERE Find Gluten Free Recipes HERE Find more Recipes HERE What You Need 8 oz of green beans Olive oil Salt Pepper Parmesan Cheese What To Do Preheat oven to 400. In a medium size mixing bowl place green beans ( trim off ends), small amount of oil ( enough to coat beans), pinch of salt and pepper. Lay green beans onto a cookie sheet and sprinkle a “healthy” amount of cheese on top Bake for about 15 – 20 minutes – green beans should be crisp on the outside and tender on the inside. Enjoy ( you can garnish with extra cheese if you like)

Crack Potatoes One of our favorite dips is Cheddar Bacon Ranch dip, or what I refer to as "Crack". I usually only make it during football season because it is HIGHLY addictive. I only made this once this football season and I forgot to take it to the tailgate. I left it in my parent's refrigerator! I took the dip back home and started thinking about what to do with it - other than eat it all by myself. Crack Potatoes or Loaded Potato Casserole 2 (16oz) containers sour cream 2 cups cheddar cheese, shredded 2 (3oz) bags real bacon bits 2 packages Ranch Dip mix 1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind

Coldest Night of the Year - Maple Ridge (The Salvation Army Caring Place) Start/Finish The start and finish will be held at The Caring Place, 22188 Lougheed Highway, Maple Ridge. (Corner of Lougheed & Haney Bypass). Times Here's the schedule for the walk: 4:00 - Registration opens 5:00 - Opening Ceremonies 5:15 - Walk begins (all distances) 6:00 - Registration closes 8:00 - Route closes Between 6:00 and 8:00 pm a warm, light meal will be served to all walkers and volunteers. Registration Download and Print Your Waiver > Important Instructions Registration opens at 4:00 pm. All cash and cheques payable to "Coldest Night of the Year" Pledge sheet with all donor data filled out completely and neatly OR Post all pledges of cash and cheques online in your personal fundraising page and print off the "My Donor List" and bring with cash or cheques**. Bring a signed WAIVER FORM available online under TOOLS / FORMS on the main site . Note: Walkers who raise $150 (adults) or $75 (youth aged 13-17) do NOT have to pay the $25 registration fee. Route Details What to Bring Don't Forget

Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. They’ll come out looking all cheesy and inviting.

Kale and Tomato today, i have a guest blogger: natalie from nspotterynatalie is an incredibly talented pottery artisan (she's just introduced some beautiful new pieces!!)AND she's an amazing cook!i drool over the recipes she shares on her blog.not only are they good, but they're healthy!natalie knows that i'm trying to improve my eating habits and she's agreed to share a delicious - and healthy! - recipe here with us************************************* If you've never tried kale, you don't know what you're missing! SAVORY KALE (serves 2-3)- 1 TB. olive oil- 1/2 medium onion, chopped- large bunch of kale, chopped (approx. 5-6 cups)- 1/4 tsp. salt- 1-2 TB. tomato pasteHeat olive oil in large pan on medium-low & saute onions until very brown, probably 10-15 minutes. Add salt & a splash of water, turn to low, cover, and steam for about 12 minutes. Serve & enjoy! Be sure to visit my blog for more healthy + yummy recipes! thank you so much, natalie!!