SPINACH & ROASTED GARLIC POTATOES-Sara

SPINACH & ROASTED GARLIC POTATOES-Sara

• 5 lbs. baking potatoes-peeled and cubed, then boiled in salt
• Mash up and add butter (or olive oil), salt and pepper to taste
• 1 whole bud garlic (wrapped in foil)
• Bake at 400 degrees for 40-50 minutes
• 8-10 slices bacon
• Cut up and fry until crumbly, reserving a small amount of drippings
• 1 bag baby spinach
• Saute spinach in reserved bacon drippings until wilted.
• *OR you can use Real Bacon Bits and sauté spinach in olive oil and salt
• Cut top off garlic bud (where cloves come together) and squeeze out garlic
• Add garlic, bacon and spinach to potatoes. Serve with grilled steaks! SO GOOD!!

SARA’S LOADED POTATOES

SARA’S LOADED POTATOES

• 7-8 potatoes (peeled, cubed, boiled until soft)
• ½ can cream of mushroom soup
• 1/2 –1 cup sour cream (light)
• ¼-½ cup milk
• Salt, Pepper, Garlic and Onion Powder to taste
• 1 cup frozen peas (thawed and warmed)-Optional
• ½-1 cup of French’s Fried Onions
• Grated cheddar cheese (as much or as little as desired)
• Combine soup, sour cream, milk and spices in bowl. Add to mashed up potatoes. Mix and mash well. Add peas, onions, and cheese. Stir well. Enjoy!

ROASTED DIJON OR ROSEMARY POTATOES-Sara

ROASTED DIJON OR ROSEMARY POTATOES-Sara

• 1/3 cup Dijon mustard AND/OR 1 Tbsp Rosemary (I like to crush mine into smaller flakes)
• ¼ cup olive oil
• 1 ½ lbs. Potatoes—cut into 1 ½ inch cubes
• 1 medium onion-sliced
• Salt, Pepper, Garlic Powder to taste (needs plenty of salt)
• PREHEAT oven to 400 degrees. Combine mustard, oil and seasonings in small bowl. Add all potatoes and onions. Toss to coat well. Spread evenly on baking sheet (I use foil to make clean up easier). Bake at 400 degrees for 45 min. or until tender and crispy on outside. (You can also cover to bake for first half and then remove covering to let potatoes get crispy)

BAKED CHEESE SQUASH-Sara

BAKED CHEESE SQUASH-Sara

• 2 pounds yellow squash, chopped
• 1 onion, peeled and chopped
• 1 cup grated cheddar cheese, divided
• 2 eggs
• 3 tablespoons butter, melted
• 1 tablespoon sugar
• 1 teaspoon crushed dried sage
• 1/8 teaspoon paprika
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon paprika
• Preheat oven to 350°F.
• In a medium saucepan, cook squash (and onion, if prefered) in boiling water until tender; drain. Let cool and cut into chunks.
• In a mixing bowl, combine onion, half of the cheese, eggs, butter, sugar, sage, 1/8 teaspoon paprika, salt and pepper. Add squash and toss to mix evenly.
• Pour into a greased baking dish and sprinkle with remaining cheese and remaining paprika. Bake for 25 minutes to heat thoroughly. Remove from oven; serve warm.

ARTICHOKE ROSEMARY BRUCHETTE-Mylinda

ARTICHOKE ROSEMARY BRUCHETTE-Mylinda

• 1loaf ( 1lbs)French bread ,cut horizontally in half
• 1cup shredded mozzarella cheese (4oz)
• ½cup grated parmesan cheese
• 1TBS chopped fresh or 1tsp dried rosemary leaves ,crumbled
• 2/3cup mayonnaise or salad dressing
• 1jar ( 6 oz) marinated artichoke hearts , drained and chopped
• heat oven to 375˚. place bread , cut sides up ,on ungreased cookie sheet. bake 10 min.
• mix ½ cup of the mozzarella cheese , the parmesan cheese ,rosemary ,mayonnaise and artichokes ; spread on bread . sprinkle with remaining ½ cup mozzarella cheese. bake 15to20 min. or until cheese is melted

SOUTHWEST CHEESE BREAD-Mylinda

SOUTHWEST CHEESE BREAD-Mylinda

• 8 slices french bread ( ½ inch thick )
• ¼ cup mayonnaise or salad dressing
• 2TBS finely chopped bell pepper
• 2TBS finely chopped green onion
• 1tsp chopped fresh cilantro or parsley , if desired
• ½cup shredded Colby –Jack cheese (2 oz.)
• heat oven to 400˚
• mix all ingredients exept bread and cheese .spread on one side of each bread slice. sprinkle with cheese . place on ungreased cookie sheet .
• bake 5to6 min. or until cheese is melted and bread is slightly toasted on bottom

RANCH PARMESAN CHEESE TOASTS-Mylinda

RANCH PARMESAN CHEESE TOASTS-Mylinda

• 4 hot dog buns split ( we use French bread )
• ¼ cup ranch dressing
• 4med. green onions chopped ( 1/3 cup)
• ¼ cup grated parmesan cheese
• set oven control to broil . place buns , cut sides up ,on ungreased cookie sheet . spread dressing on buns . sprinkle with onions and cheese .
• broil with tops 4 to 6 inches from heat about 1 minute or until topping begins to boil

ARTICHOKE ROSEMARY BRUCHETTE-Mylinda

• 1loaf ( 1lbs)French bread ,cut horizontally in half
• 1cup shredded mozzarella cheese (4oz)
• ½cup grated parmesan cheese
• 1TBS chopped fresh or 1tsp dried rosemary leaves ,crumbled
• 2/3cup mayonnaise or salad dressing
• 1jar ( 6 oz) marinated artichoke hearts , drained and chopped
• heat oven to 375˚. place bread , cut sides up ,on ungreased cookie sheet. bake 10 min.
• mix ½ cup of the mozzarella cheese , the parmesan cheese ,rosemary ,mayonnaise and artichokes ; spread on bread . sprinkle with remaining ½ cup mozzarella cheese. bake 15to20 min. or until cheese is melted

Grilled Portobello Mushroom Salad

BROILED PORTOBELLO MUSHROOM SALAD-Mylinda

• 3/4pound sliced Portobello mushrooms
• ½cup fat free Italian dressing
• 4cups bite-size pieces mixed salad greens
• ½cup crumbled herbed or plain Chévre (goat) cheese (2 ounces)
• ½cup shredded mozzarella cheese (2 ounces)
• 4 slices bread, toasted and cut in half
• 4 roma (plum) tomatoes, sliced
• Set oven control to broil .Spray broiler pan rack with cooking spray .Brush dressing on both sides of mushrooms; reserve remaining dressing .place mushrooms on rack in broiler pan . Broil with tops 2 to4 inches from heat 4 minuets ;turn .Broil about 3 min. longer or just until mushrooms are tender
• While mushrooms are broiling, divide salad greens among 4 plates . Mix chesses; spread on toast
• Place mushrooms on salad greens .Top with tomatoes. Drizzle with remaining dressing. Serve with toast

Marinated Mushrooms- Mylinda

MARINATED MUSHROOMS-Mylinda

• 1 ½ lbs mushrooms
• 2T olive oil
• 2T minced garlic
• ½ C red wine vinegar
• 1 ½ T coriander seeds
• 3/4t dried thyme
• ¾ t dried oregano
• 1/2t salt
• 1/2t freshly ground pepper
• Clean mushrooms and trim stem ends. In a large skillet over medium-high heat, sauté the garlic in hot oil. Add vinegar, coriander, thyme, oregano, salt and pepper. Stir well. Add mushrooms. Cover and reduce heat. Simmer 20 minutes or until mushrooms are tender, stirring occasionally. Cool to room temperature. Spoon into airtight container and place in refrigerator for 8 hours or overnight.