Ingredients:

1 1/4 lb. pre-marinated peppercorn pork tenderloin
1 lb. frozen French onion oven-roast potatoes
1 c. chunky unsweetened applesauce
2 apples, cored and cut into small chunks or slices
2 Tbsp. stone-ground mustard

Preheat oven to 375.  Spray a large baking pan with cooking spray.

Place the pork, potatoes, applesauce and apples in the pan.  Toss to coat with the applesauce.  Clear a diagonal strip in the center of the pan.  Place the pork in the cleared space.

Bake for 45 minutes or until a thermometer inserted into the center of the pork reaches 155 and the juices run clear.  Remove the pork to a cutting board.  Let stand for 10 minutes.  Cut the pork into thin slices.  Stir the mustard the potato-apple mixture.

This recipe can be prepared the night before and refrigerated before you are ready to cook.  Don’t be afraid or even timid about your kitchen.  Get this cookbook and get started.  Enjoy!

xo–me

Let’s talk about a delicious and flavorful sidedish for your meal–Gouda scalloped potatoes.  It’s easy to make and if you use smoked Gouda it changes the entire flavor of the dish.

Ingredients:

1 c. heavy whipping cream
1 c. half and half
1 medium fresh fennel bulb, trimmed, halved and thinly sliced
1 tsp. fennel seeds, crushed in plastic bag
2 lbs. russet potatoes, peeled & thinly sliced
2 c. (packed) grated Gouda (I use apple smoked, you use what you like!)

Preheat oven to 400.  Generously butter a glass baking dish.  Combine cream, half and half, sliced fennel and fennel seed in a large skillet.  Add potatoes.  Bring mixture to a boil over high heat, stirring frequently to separate vegetable slices.  Boil 5 minutes.  Season to taste with salt and pepper.  Transfer half of potato mixture to prepared baking dish.  Sprinkle half of Gouda over potatoes.  Top with remaining potatoes.  Firmly press mixture down.  Sprinkle remaining Gouda over the top.  Cover dish tightly with foil and bake 40 minutes.  Uncover and bake until top is golden brown about 10 minutes longer.  Let stand before serving. Enjoy!

This is as sinful as it sounds.

xo–me

I leave you (before I throw a few things in my bag) with her harvest potatoes.  It’s a perfect compliment to a Sunday brunch or a potluck meal at the office/church/bridge club.  It also carries the title of easy because if we have learned one thing this week, Mom does not do complicated.

Ingredients:

2 lbs. (32 oz.) frozen hash browns
1 c. melted butter divided
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onions
1 can cream of potato soup
1 pint sour cream
10 oz. shredded cheddar cheese
2 c. crushed corn flakes

Preheat oven to 350.  Mix everything but 1/2 c. butter and corn flakes together well.  Put into sprayed baking dish.  Mix together remaining 1/2 c. butter and corn flakes.  Sprinkle over top of dish.  Bake for 1 hour.

Treat your family to a lovely brunch this weekend.  Search the site for lots of brunch related dishes!

xo–me

I bet you have a lot of leftover mashed potatoes.  Make this delicious sweet treat.  It’s very rich!

Ingredients:

1/2 c. mashed potatoes
10x sugar
some peanut butter

Combine mashed potatoes with powdered sugar until it is firm enough to roll.  I begin with a few tablespoons and just tap the box over the bowl as needed until it’s to a consistency I can work with.  Roll out like pie dough on a wooden board covered with powdered sugar.  Spread peanut butter over entire area of potato mixture.  Starting at one end, roll entire piece of dough like a jelly roll, firm and tight.  Cut into very thin pieces and begin stuffing your mouth!

If you have more than 1/2 c. of mashed potatoes, make the candy in batches as using more than a 1/2 c. at a time, makes it very hard to roll out.  I am not overstating that this is a delicious and rich candy.

xo–me

Ingredients:

1 lb. sweet potato, peeled and cut into 1 1/2 ” cubes
1 1/2 lb.  white new potatoes, cut and cubed into 1 1/2″ pieces
1 med yellow onion, peeled and cut in half and then silvers
2 Tbsp. olive oil
1/2 cup apple cranberry chutney

Preheat oven to 400.  In a greased baking dish combine all ingredient and toss until the potatoes and onion are well coated.  Bake 30 -45 minutes or until the vegetables are tender and golden, stir several times while cooking.

The flavors are my favorite–sweet.  Shocking to you, right?  What kind of recipes are you seeking for your Thanksgiving meal?  Any requests?

xo–me

Ingredients:

1 1/2 lbs. potatoes
1/2 c. milk, hot
1/3 c. grated cheddar cheese
3 Tbsp. melted butter
1 egg, beaten
bread crumbs

Preheat oven to 450.  Boil potatoes until soft and mash until very smooth.  Add milk, cheese, and butter and beat until fluffy.  Form inot little balls and roll in beaten egg and then bread crumbs.  Arrange on a greased baking sheet and bake for 10 minutes.

If you have another casserole in the oven at 350 or 375, pop these in along side and bake a bit longer until they are golden brown.  The children will feel very special to have a dish at their table that is not at the adult table.

xo–me

Ingredients:

5 lbs russet or yukon gold potatoes, peeled and cubed
2 Tbsp. butter
4 strips bacon, cooked extra crisp and crumbled
1 c. sour cream
salt & pepper to taste
half gallon milk (or less)

Preheat oven to 300.  Cover the potatoes with the milk and bring to a boil (yes I am using milk instead of water, it makes the mash much creamier) and simmer for 20 minutes or until potatoes are tender.  Do not burn the milk or you will have to start all over!  Drain and mash.  Add in butter and sour cream and season to taste.  Transfer to a greased baking dish and sprinkle top with bacon pieces.  Bake for 10 minutes.  Enjoy!

The whole smother in gravy does not always work for many palates with this recipe but I enjoy the potatoes with or without gravy.  Some years I make a traditional bowl of mash and these.  Never disappoints!

xo–me

Ingredients:

2 medium potatoes
2 garlic cloves

Heat oven to 325. Peel potatoes and boil in salted water until almost done. Drain. Carve a small hole just large enough to hold whatever you have chosen to hide inside the potato. Press said item into hole. Put in a baking dish and bake for 30 minutes. Turn occasionally.