Smothered Home Fries with Almond Poppy Seed Muffins

Almond Poppy Seed Muffins

2 cups flour
1/2 c sugar
2 1/2 tsp. baking powder
1 egg
1 cup milk
1/3 c vegetable oil
1/4 tsp. almond extract
1 Tbs. poppy seeds

Cook in 365 degree oven 11 minutes for mini muffins, 14 minutes for regular muffins. The pans need to be heavily greased.

Smothered Home Fries

*Peel potatoes and cut into about 3/4 inch dice
*Put in a sauce pan, cover the potatoes with water and bring to a boil.
*Simmer potatoes for about ten minutes or until slightly soft.
*Drain potatoes and toss in a skillet with 1 Tbs. vegetable oil on medium high heat. Add a generous amount of barbecue seasoning, chicken seasoning, or any spice mix you like.
*Fry and toss potatoes in the skillet for 5 to 7 minutes until all sides are somewhat crisp and starting to turn golden.
*Drain on a paper towel if you need to then put in a large dish or plate.
*Top potatoes with cheese, scrambled eggs, sour cream, green onions, and bacon.

Serve with fresh fruit and Almond Poppy Seed Muffins. No one will leave the table hungry.

Recipes from Mindy Lines

Pommes Dauphinois (Potato gratin with garlic and cheese)

Ingredients:

150 ml milk

100 ml heavy whipping cream

Some butter (about 2 T.)

2 garlic cloves, crushed (mix with salt to make a paste)

salt, ground white pepper and nutmeg to taste (couple of dashes)

1 lb. potatoes (2-3 sliced thinly for an 8 x 8 pan)

1.5 oz. gruyere cheese (or shredded mozzarella with parmesan)

Preparation:

1. Melt the butter in a hot pan and add the garlic. Pour the milk and the heavy cream. Season them with salt and nutmeg. Cook it gently.
2. Peel the potatoes and cut into thin slices.
3. Place some of the potatoes in a layer in a buttered baking pan. Season with salt and ground with pepper. Sprinkle with a little of the cheese. Repeat until all the potatoes and about 3/4 of the cheese are used up.
4. Pour the milk mixture over the potatoes until it nearly reaches the top (you don't use it all). Top with remaining cheese.
5. Bake uncovered at 350 until done, about 35-45 minutes. Check at 30 minutes, and see if knife slides through cleanly.
6. To plate, use a round cookie cutter and serve it with steak.

Sweet and White Potato Spears

1-1/2 lb. sweet potatoes (about 3), cut into spears
1-1/2 lb. russet potatoes (about 3), cut into spears
1/2 cup KRAFT Italian Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley

PREHEAT oven to 375°F. Toss potatoes with dressing.
PLACE on lightly greased baking sheet or 15x10x1-inch baking pan.
COOK 30 min. Turn potatoes. Cook an additional 30 min., sprinkling with cheese during the last 5 min. Sprinkle with parsley.

Parmesan Potatoes

8-9 baking potatoes - thinly sliced (about 1/4 in. or so)
1/2 c. melted butter
1/2 c. oil
salt/pepper to taste - use generously. Maybe a tsp. or so of each?
1-2 tsp. garlic powder
1/2 c. grated parmesan cheese.

Preheat oven to 400. Arrange thinly sliced potatoes in 9x13 pan. In bowl, mix butter, oil, salt, pepper, garlic powder and parmesan cheese. Pour generously and evenly over potatoes. Bake for 45 minutes, or until potatoes are tender, and parmesan is browned on potatoes. (Tasty Sensations)

Roasted Potatoes

I got this recipe years ago from Rachelle Stubbs, and it's been a go-to side dish for me on many occasions. We all love it.

red potatoes
olive oil
Mrs. Dash

Cut 10 small red potatoes in quarters (could also use new or yellow potatoes). In large bowl combine 2 Tbs. olive oil and 1 Tbs. Mrs. Dash. Coat potatoes with oil mixture. Place in Pam coated pan and sprinkle with kosher salt. Bake for 45 min. to 1 hour on 400 stirring at the 1/2 hour mark.