Roasted Potatoes (Bacon & Gorgonzola Edition)

I'm back to rave about another How Sweet recipe. Let's keep this short, simple, and salty... just go make these roasted potatoes right now. Just be sure you spray the foil with the non-stick spray because I forgot and, well, it was a little more difficult to flip them than it should have been.

(I did alter the recipe just a little bit... mainly by just using the purple fingerling potatoes because I saw them and they sounded like fun, and by just using the green onions and not the chives because I didn't feel like buying them.)

Maybe make some sweet corn to go with them...

And then throw them on a plate with something hot off the grill...

And ENJOY!

Sweet Potato Casserole

Another recipe perfect for the holidays all the way from Thanksgiving through Christmas! I prefer to do it without the marshmallows, but if preferred you can always throw a layer of them on at the end of baking and toss the dish back in the oven for another minute or two to toast them.

Ingredients

For Potatoes
3 Cups Sweet Potatoes, Boiled and Mashed
(This is about two large sweet potatoes)
1 Cup Granulated Sugar
3/4 Cup Butter
2 Eggs
1 Teaspoon Vanilla
1/2 Cup Milk

For Topping
2 Tablespoons Melted Butter
1/2 Cup Brown Sugar
1/3 Cup flour
1/2 Cup Chopped Pecans


Directions

Preheat over to 350.

Beat eggs, sugar, and butter. Add milk and vanilla. Combine with mashed sweet potatoes and then spoon into a greased 2-quart casserole dish.


Combine brown sugar, flour, 2 tablespoons of softened butter, and pecans and mix until crumbly. Sprinkle over sweet potatoes.



Bake at 350 degrees for approximately 45 minutes.

Enjoy!

Cheesy Hashbrown Casserole

This is another family favorite made for many a cookouts and family gatherings. If you like potatoes, and cheese, you really can't go wrong here!!! It's really simple to make and sure to be a guest favorite.

Ingredients

32 oz. frozen hash browns (thawed) 8oz. sour cream
1 stick butter
1 cup cheddar cheese (I use more like 2 cups)
1 can cream of chicken soup
2 Cups Crushed Corn Flakes
1/2 Stick Melted Butter

Directions

Mix hash browns, stick of butter, cheddar cheese, and soup until well blended. Put this mixture in a greased 9X13 pan.


Then mix 2 cups crushed cornflakes with 1/2 stick melted butter and spread across the top of mixture in pan.




Bake at 350 degrees for 50 to 55 minutes.



ENJOY!

My Mother's Famous Macaroni and Cheese

It's a wonder I've never put this recipe up before. It's been passed all throughout our family and is pretty much the go to side dish for any summer gathering, and many gatherings of the other seasons as well. It truly is THE BEST macaroni and cheese I've ever had, and I've heard the same from several friends! It does take a little bit of time to make, but is totally worth it, and it can always be prepared ahead of time and then refrigerated until you're ready to cook it... saving you the extra prep time for those summertime cookouts!

This recipe makes a regular batch... when my mom makes it for bigger groups she doubles it, and the doubled recipe, shown in the pictures, is enough to fill a 9 x 13 baking dish.

Ingredients

2 Cups Milk
¼ Cup Butter
¼ Cup Flour
¼ Pound Velveeta
½ Cup Cheez Whiz
Salt and Pepper
1 Tablespoon Worcestershire Sauce (Optional)
2 Cups dry Macaroni
4 oz Shredded Cheddar Cheese
Parmesan Cheese
A few tablespoons of melted butter for drizzling

Heat milk to steaming but not boiling. Cook together butter and flour. Add to hot milk. Add Velveeta, cubed, and Cheez Whiz. Season with salt and pepper. Stir continually until smooth and bubbly. Add Worcestershire sauce.

Cook Macaroni. Pour sauce over cooked macaroni and stir. Top with shredded cheddar cheese.

Sprinkle liberally with Parmesan cheese. Drizzle butter over Parmesan.

Bake at 350 degrees for approximately 45 minutes. Serve with your favorite steaks, pork chops, burgers, brats, or WHATEVER YOU like and ENJOY!!! It goes with just about anything!