Potato Salad

 original recipe found here

• 3 pounds Yukon Gold, Russet, or red potatoes
• 2 TBSP pickle juice
• 1 1/4 cups mayo
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp Dijon mustard
• 4 hard-boiled eggs, diced

1. In a large stock pot over medium-high heat, add potatoes, 1 tablespoon salt, and enough water to cover. Bring to boil, reduce heat and simmer until potatoes are tender, about 10 minutes. Drain. Dice cooked potatoes.
2. Whisk together pickle juice, mayo, salt, garlic powder and mustard. Add potatoes and diced hard boiled eggs and stir to combine. Cover and refrigerate at least 2 hours before serving.

Cowboy Casserole

 Original Recipe here

Ingredients

• 1/2 pound ground beef , (85/15)
• 1 cup corn
• 1 can cream of chicken soup
• 1 1/2 cups shredded cheddar cheese, divided
• 1/3 cup whole milk
• 1/4 cup sour cream
• 1 teaspoon onion powder
• 12 oz bacon, cooked and crumbled
• 32 oz tater tots

1. Preheat oven to 375 degrees.

2. In a large skillet, cook beef over medium heat until browned.

3. Add the corn, cream of chicken soup, 1 cup cheese, milk, sour cream, onion powder, and bacon to the skillet and mix well.

4. In a 9x13 pan layer the beef mixture, then sprinkle the remaining 1/2 cup shredded cheese on top of the meat mixture, then finally pour tater tots over top. Bake for 40-45 minutes, uncovered.

5. Sprinkle with remaining cheese and bake another 5 minutes.

Cheesy Garlic and Chive Potatoes

*from Our Best Bites: Savoring the Seasons cookbook*

Single Recipe for 8x8" pan:
2 pounds baking potatoes (russets)
1 1/2 cups sour cream
1/4 cup freshly chopped chives OR 2 TBSP dried chives
3 cloves garlic, minced
2 TBSP grated onion
1 1/2 tsp kosher salt
1/4 tsp black pepper
1 1/4 cup sharp cheddar cheese, divided
1 1/4 cup grated swiss or Gruyere cheese, divided

Doubled for 9x13" pan:
4 pounds baking potatoes
3 cups sour cream
1/2 cup freshly chopped chives OR 1/4 cup dried chives
6 cloves garlic, minced (1 TBSP)
1/4 cup grated onion
1 TBSP kosher salt
1/2 tsp black pepper
2 1/2 cups sharp cheddar cheese, divided
2 1/2 cups grated swiss or Gruyere cheese, divided

1) Cook potatoes a day ahead. Preheat oven to 425 degrees. Wash potatoes, with skins on, under cold water. Pat dry, Pierce each potato a few times with a knife and then place directly on the oven rack. Bake about 1 hour or until you can easily pierce the potatoes with a knife all the way through. Remove from oven and cool completely. Cover potatoes with plastic wrap, and refrigerate until ready to use.

2) NEXT DAY: Preheat oven to 350 degrees. Using a large hole box grater, grate potatoes with skins on. Some of  the skin will naturally peel off and you can discard it. Combine sour cream, chives, garlic, onion, salt, and pepper in a large mixing bowl. Add grated potatoes and gently toss to combine. Add 1 cup of Cheddar Cheese (or 2 cups, if doubling), and 1 cup of Swiss/Gruyere cheese (or 2 cups, if doubling) and fold in to combine.

3) Spray 8x8 (or 9x13) pan, and place mixture in the greased pan. Sprinkle leftover cheeses on top. Bake 30-40 minutes, until hot and bubbly and lightly browned around the edges. Cool for 10 minutes before serving.

Cheeseburger Soup

*Recipe from my friend, Lisa*

1 pound ground beef
1 cup chopped onion
1 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes (or frozen hash browns)
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/2 cup sour cream

1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Potato Hash Breakfast

24 oz hash browns (shredded or cubed)
3 cups grated cheddar cheese (monterrey jack is great, too)
2-3 cup diced ham OR diced breakfast sausage
3/4 cup evaporated milk
6 eggs, beaten
1/4 tsp salt

1) Grease 9x13 pan. Place frozen hash browns in pan and bake at 425 degrees for 25 minutes, or until potatoes begin to crisp. Remove from oven.
2) Pour cheese on top of the potatoes, and then the ham or sausage on top of the cheese. Beat the eggs, milk, and salt together, then pour over cheese and meat.
3) Bake at 350 degrees for 30-35 minutes, or until a knife inserted comes out clean.

Potato Hash

My family had this dish with most holiday dinners.

2 lb. bag frozen hash browns (cubes or shredded)

2 cans cream of chicken soup

2 cups sour cream

1/2 cup chopped onion

1 tsp salt

1/2 tsp pepper

Topping:

10 oz. shredded cheddar cheese

1/4 cup melted butter

1 cup crushed corn flakes

1) Combine all ingredients EXCEPT the topping ingredients. Mix well.

2) Spread potato mixture in a greased 9x13 inch pan.

3) Spread cheddar cheese over top of the potato mixture. Melt butter, and combine with the corn flakes while chopping corn flakes into smaller pieces.

4) Sprinkle on top of the cheese.

5) Bake at 375 for 45 minutes- 1 hour.