Bacon & Onion Foil Packet Potatoes

 Bacon & Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil

1 packet onion soup powder

10-12 baby red potatoes, thinly sliced


12 slices of cooked and crumbled bacon


1 small onion thinly sliced and diced


1 cup cheese (optional)
Salt and pepper to taste


3 tablespoons butter


1 packet onion soup powder and mixSour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired

SUGAR GLAZED ROATED CARROTS

SUGAR GLAZED ROATED CARROTS
Source: Cook's Country Magazine, March 2006
Servings: 4-6

1 1/2 lbs. carrots, peeled and cut into 2 by 1/2 inch pieces
2 Tbsp. unsalted butter, melted
1 Tbsp. dark brown sugar
1/2 tsp. salt
1/2 tsp. pepper

Adjust oven rack to middle position and heat oven to 475 degrees. ***I cooked mine at the temperature of the chicken alongside the chicken in the oven.

Toss carrots, melted butter, sugar, salt and pepper til thoroughly combined. Place carrots in a single row on pan and begin to roast until carrots begin turning brown on bottom, about 15 minutes.

Remove pan from oven, toss carrots to re-distribute, and continue to roast until tender about 3 more minutes.

Garlic Mashed Potatoes

Garlic Mashed Potatoes
Recipe from the November issue of Cook’s Country.
4 pounds russet potatoes, peeled, quartered and cut into ½-inch cubes
12 tablespoons (1½ sticks) unsalted butter, cut into pieces, divided use
12 garlic cloves, minced
1 teaspoon sugar
1½ cups half-and-half, divided use
½ cup water
Salt and pepper

1. Rinse potatoes under cold running water. Drain thoroughly.
2. Melt 4 tablespoons of the butter in a Dutch oven over medium heat. Add garlic and sugar and cook, stirring often, until sticky and straw-colored, 3 to 4 minutes. Add rinsed potatoes, 1¼ cups half-and-half, water and 1 teaspoon salt to pot. Stir to combine. Bring to a boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.
3. Off the heat, add remaining 8 tablespoons butter and mash with potato masher until smooth. Using rubber spatula, fold in remaining ¼ cup half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper. Serve.
Makes 8 to 10 servings.

Cheesy potatoes/Funeral Potatoes

* 2 lbs hash browns OR 6 potatoes boiled and diced
* 1/2 cup butter
* 2 (10 3/4 ounce) cans condensed cream of chicken soup
* 1 pint sour cream
* 1/2 teaspoon salt
* 3/4 cup onion, chopped
* 1 tablespoon butter
* 2 cups longhorn cheese, grated, firmly packed
* 1 1/2 cups corn flakes, crushed
* 4 tablespoons butter, melted

Change Measurements: US | Metric

Directions:

Prep Time: 10 mins

Total Time: 55 mins

1. 1 Saute onion in 1 tablespoon butter until translucent.
2. 2 Mix all ingredients, except cornflakes and 4 tablespoons butter, together.
3. 3 Put potato mixture into a 9x13 inch baking pan.
4. 4 Combine cornflakes and butter, and sprinkle evenly over top of casserole.
5. 5 Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.


Read more: http://www.food.com/recipe/funeral-potatoes-55389#ixzz1Hkw9ri4e

Veggies-glazed carrots

Sugar-Glazed Roasted Carrots

If the carrots have very narrow tips, trim the thin ends; they scorch easily.

Serves 4 to 6.
Ingredients
1 1/2 pounds medium carrots , peeled and cut into 2 by 1/2-inch pieces
2 tablespoons unsalted butter , melted
1 tablespoon dark brown sugar
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
Instructions

1. Adjust oven rack to middle position and heat oven to 475 degrees. Heat rimmed baking sheet in oven for 10 minutes.

2. Toss carrots, melted butter, sugar, salt, and pepper in medium bowl until thoroughly combined. Remove pan from oven and place carrots in single layer on hot baking sheet. Roast until carrots are beginning to brown on bottom, about 15 minutes.

3. Remove pan from oven, toss carrots to redistribute, and continue to roast until tender and deep amber in color, about 3 minutes. Serve.

pototes-garlic mashed

Recipe from the November issue of Cook’s Country.
4 pounds russet potatoes, peeled, quartered and cut into ½-inch cubes
12 tablespoons (1½ sticks) unsalted butter, cut into pieces, divided use
12 garlic cloves, minced
1 teaspoon sugar
1½ cups half-and-half, divided use
½ cup water
Salt and pepper

1. Rinse potatoes under cold running water. Drain thoroughly.

2. Melt 4 tablespoons of the butter in a Dutch oven over medium heat. Add garlic and sugar and cook, stirring often, until sticky and straw-colored, 3 to 4 minutes. Add rinsed potatoes, 1¼ cups half-and-half, water and 1 teaspoon salt to pot. Stir to combine. Bring to a boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.

3. Off the heat, add remaining 8 tablespoons butter and mash with potato masher until smooth. Using rubber spatula, fold in remaining ¼ cup half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper. Serve.
Makes 8 to 10 servings.