Parmesan Potato Wedges

4 Russet Potatoes

2 Tablespoons olive oil or melted butter

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 1/2 teaspoons paprika

1 teaspoon salt

2 Tablespoons parsley

A couple dashes of cayenne pepper

Preheat the oven to 450 degrees and line a baking sheet with aluminum foil and cooking spray or a Silpat liner.

Combine Parmesan cheese, garlic powder, paprika, salt, parsley and cayenne pepper in a small bowl. Cut potatoes in half the long way. Then place each half flat on a cutting board and slice into wedges. Place the potato wedges in a large bowl and toss with olive oil or butter to completely coat. Add the cheese mixture to the potato wedges and toss gently to coat evenly.

Place potatoes on the baking sheet. Sprinkle with leftover cheese mixture.  Bake for 25-35 minutes or until potatoes are easily pierced with a fork. The smaller wedges will be done sooner. Turn once halfway through cooking time. Good served with fry sauce or ranch.

Recipe originally from here. 

Cowboy Potatoes

Butter
Onion
Potatoes
Salt, pepper, garlic

Using a heavy pot, melt a stick of butter in the pot. Chop up an onion and saute it in the butter while you are prepping the potatoes. Peel and slice your potatoes fairly thin. Add them to the onions, season with a good amount of salt, pepper, and optional garlic powder.

Turn to coat all potatoes with the butter and onion mixture. Cover with lid and cook on med/low until tender. You can turn the potatoes a couple of times during cooking if you think the bottom is getting too brown. Allow a good 45 minutes for the potatoes to cook.

This is a recipe my Grandma Farrell always made for big family dinners. I remember it most from the cabin in Prescott. I think I will always remember the pot she cooked them in.

Patricia's Potato Dish (aka Funeral Potatoes)

5 cups Hash Browns, shredded (can use frozen)
1 stick butter
1 can cream of chicken soup
1 cup sour cream
3/4 cup grated cheddar cheese
Salt & Pepper to taste

Mix and sprinkle additional cheese on top. Bake at 375* for 30-40 minutes.

Fruit Yogurt Parfait

• 1/3 cup honey
• 3 cups plain yogurt (or vanilla and skip extract)
• 1 teaspoon vanilla extract
• 2 cups fresh fruit (strawberries, blueberries, peaches, cherries, grapes, melon, etc.)
• 3/4 cup granola

Mix honey, yogurt, and vanilla. In cups or glasses, layer assorted fruit with yogurt and granola.

Frog Eye Salad

1/2 box of Acini Pepe pasta
1 T. oil

1 cup sugar
2 T. flour
1/2 teaspoon salt
2 beaten eggs
1 T. lemon juice
3 small cans mandarin oranges
2 small cans crushed pineapple
2 cups fruit juice drained from mandarin oranges and crushed pineapple
8 oz. Cool Whip
1 small pkg. colored marshmallows
1 cup coconut (optional)

Cook pasta in boiling water with oil and a little salt for 5-6 minutes. When done drain and rinse in a colander with cold water. Drain oranges and pineapple to make 2 cups fruit juice. Mix together sugar, flour, salt, eggs, lemon juice and fruit juice in a saucepan and boil until thick. Cool and pour over pasta in a bowl. Mix and let sit overnight in refrigerator. Before serving, stir in Cool Whip, marshmallows, fruit, and coconut (if desired).

Recipe from: Nana

Honey Glazed Carrots

2 Tablespoons extra virgin olive oil
2 Tablespoons butter
4 Cups thinly sliced and peeled carrots
Salt and pepper
2 Tablespoons honey

Heat oil and butter in a large skillet over medium heat. Add carrots, a pinch of salt, pepper and the honey. Stir and let cook for 10-12 minutes, or until softened to your liking. Transfer to a serving bowl and serve.

from: Picky Palate blog

Cilantro Lime Rice

2 T. butter
1 1/4 c. rice
2 1/4 c. chicken broth
3/4 tsp. salt
1/4 tsp. black pepper
juice and zest of one large lime
2 T. chopped cilantro
1/4 tsp. cumin

In a skillet, melt butter and add rice. Let cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 18-20 minutes. Fluff with fork and serve.

Recipe from Annie Carlile.

Spanish Rice

1.5 c white long grain rice
2 T chopped, minced onion
1 can chicken broth
1 can tomato sauce
1 tsp. garlic powder
salt to taste

Saute oil, onion, and rice over medium heat until rice is golden & onions are soft. Add chicken broth, tomato sauce, and seasoning, bring to a boil. Reduce heat to low, cover. Simmer 30-40 minutes. Fluff and enjoy.

Homemade Fries

Russet potatoes

Olive oil

seasoned salt
garlic salt
parmesan cheese
dried parsley flakes

Wash potatoes (but don't peel), then cut into french fry strips. Put potatoes and olive oil into a gallon sized ziploc bag, then shake until fries are evenly coated. Sprinkle desired amount of remaining seasonings into the bag and shake until evenly distributed. Preheat oven to broil. Line a cookie sheet with tin foil, then bake for about 20-25 minutes (stirring once) or until golden brown. Servie with fry sauce for dipping.