Parmesan Rosemary Mashed Potatoes

5 large russet potatoes, peeled and cubed (about 4 lbs)
3 medium red potatoes, cubed (about 3/4 lb)
1/2 c. butter, softened
2 Tbsp mayo
3 garlic cloves, minced
2 tsp. minced fresh rosemary
1 tsp salt
1/2 tsp pepper
1 c. milk
3 Tbsp. shredded parmesan cheese

Basil Butter Garlic Bread

Basil Butter Garlic Bread
Prep: 5 mins Level: Easy Cook: 20 mins Serves: 6

 Ingredients
 2 ounces, weight Butter
 2 Tablespoons Olive Oil
1 bunch Basil Leaves (generous Handful)
 1 bunch Parsley (use 1/3 Of The Amount Of Basil)
 2 cloves Garlic
1 whole Green Onion
 2 pinches Salt To Taste
1 pinch Pepper To Taste
1 loaf Ciabatta Or French Bread
1-½ cup Grated Parmesan Cheese (up To 2 Cups)

Preparation
1. Combine all the ingredients except the bread and cheese in a food processor, and process until smooth. Season with salt and pepper.
2. Cut open the loaf of bread and spread both halves with the basil butter. Put the halves together and wrap in aluminum foil. Bake for in a 400ºF oven for 10 minutes.
3. Remove the bread, separate the halves and load them up with Parmesan cheese. Return them to the oven and either crank up the heat to 500ºF or put them under the broiler.
4. Cook until the cheese is melted, bubbly, and starting to get brown. Serve!

Loaded Smashed Taters

Huge hit in our house!

Ingredients

2 1/2 lb potatoes
1 cup milk
1/2 cup garlic & herb cream cheese
3 TBSP butter, softened
1 lb bacon, cooked & crumbled
1 cup (4 oz) shredded cheddar cheese
1/2 c parmesan cheese
3 green onions, chopped
2 tsp parsley flakes
1/4 tsp salt
1/4 tsp pepper

Directions

1. Place potatoes in large saucepan, add water, boil until tender

2. Drain water. Lightly mash potatoes, gradually adding milk, cream cheese and butter. Stir in bacon, cheeses, green onions, parsley, salt and pepper.

Marinated Fresh Vegetable Salad

2 cups sliced celery

2 cups thinly sliced cauliflower

2 cups thinly sliced carrots

2 cups sliced cucumber

1 medium onion, thinly sliced

Dressing

3/4 c olive oil

1/2 c minced fresh parsley

3 TBSP white wine vinegar

1 garlic clove, minced

1 tsp. salt

1 tsp ground mustard

1/8 tsp. pepper

In a large serving bowl, combine vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. I usually end up chopping up more veggies than called for and just add about 2 TBSP of Italian dressing to the dressing recipe provided.

Balsamic Chicken & Roasted Veggies

This was very simple and delish! I just guessed on how much of what to put in because the original recipe was for a huge crowd. I was too lazy to do the actual math..

I used:
4 boneless chicken thighs
1 yellow bell pepper
1 green bell pepper
about a cup of baby carrots cut in half
1/2 of a large red onion cut in big chunks
1/8 cup balsamic vinegar
Tablespoon evoo
pinch of sugar
salt & pepper
some rosemary
some oregano
2 cloves of garlic, minced

Directions:

Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch the chicken or it will steam instead of roast. All ingredients should be spread out in a single layer. If necessary use two baking sheets or disposable tins to achieve this. Bake for 35 - 40 minutes.

Onion Rice

Ingredients

• 1 tablespoon vegetable oil
• 1 red onion, chopped
• 1 cup long-grain white rice
• 1 teaspoon ground black pepper
• 2 cups chicken broth

Directions

1. Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Zesty Succotash

Ingredients

• 2 cups fresh or frozen corn, thawed
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 cup frozen peas, thawed
• 1 small sweet red pepper, chopped
• 1/2 cup chopped onion
• 2 tablespoons butter
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1 dash hot pepper sauce

Directions

1. In a large skillet, cook and stir the corn, beans, peas, red pepper and onion in butter over medium heat for 8-10 minutes. Sprinkle with chili powder, salt and hot pepper sauce if desired.

Hashbrown Casserole

2 lb. frozen bag of hashbrowns
1 tsp. salt
1/4 tsp. pepper
1/2 c. minced onion
1 can cream of mushroom soup
16 oz. sour cream
2 c. cheddar cheese
1/2 c. melted butter
2 c. corn flakes

Combine all ingredients except 1/4 c. butter & corn flakes in 9x13 pan. Crush corn flakes. Combine 1/4 c. butter and crushed corn flakes in separate bowl & sprinkle over top of mixture.
Bake @ 350 for one hour.