Potato-Ham Bake

1 lb potatoes, sliced

1 8oz tub light cream cheese with chives and onion

¾ cup milk

¼ cup finely shredded Parmesan cheese

1 Tbsp snipped fresh tarragon or ½ tsp dried tarragon, crushed

8 oz cooked boneless ham, cut in bit-size slices *

1 lb fresh asparagus spears, trimmed, cut in 2 to 3 inch pieces

1. Preheat oven to 400. Cook potatoes, covered, in small amount of salted boiling water for 5-7 min, just until tender. Drain and set aside.
2. For sauce, combine cream cheese, milk, 2 Tbsp Parmesan, and ¼ tsp black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat and stir in tarragon.
3. Layer potatoes, ham, asparagus, and sauce in 1 ½ qt baking dish. Bake, covered, 20 minutes. Uncover; sprinkle with remaining Parmesan. Bake 10-12 minutes. Let stand 5 minutes. Tope with black pepper and, if desired, fresh tarragon.

*I think the recipe could use more than this! I buy a small ham and just keep cutting it up until it looks like enough. We usually eat it with a salad. Enjoy!

Sweet Susages Braised in Onions w/Horseradish Smashed Potatoes

Sweet Susages Braised in Onions w/Horseradish Smashed Potatoes

2lbs small red potatoes, cut into quarters
Coarse salt
1 tbsp extra-virgin olive oil
8 links (about 2lbs) sweet Italian sausages
2 medium yellow onions, thinly sliced
2 to 3 tbsps chopped fresh thyme leaves
3 garlic cloves, chopped
chicken broth
2 tbsps honey
2tbsps unsalted butter
1/4 to 1/3 cup sour cream
1 rounded tablespoon horseradish (I used a little extra)
1/4 to 1/2 cup milk
1/4 cup fresh flat-leaf parsley, chopped

For the smashed potatoes, place the potatoes in a pot and cover with water. Cover the pot with a lid and bring the water to a boil. Salt the water and potatoes. Take off the lid and boil the potatoes until tender, 10-12 minutes.

While the potatoes are cooking, start the sausages. Heat a large skillet over medium-high heat with the EVOO. Add the sausage links and brown on all sides, about 4 minutes. Remove the sausages from the skillet and reserve.

To the skillet, add the onions, thyme, and garlic, and season with salt and pepper. Cook the onions, stirring frequently, until they begin to brown, about 5 minutes. Add the balsamic vinegar, chicken stock, and honey. Bring the liquid to a simmer, then add the browned sausages back to the pan and braise the sausages until they are cooked through and the sauce has reduced by half, 8-10 minutes.

While the sausages are braising, drain the potatoes and return them in the hot pot to the warm stovetop to dry them out. Add the butter, sour cream, horseradish, and mlk to the potatoes and smash to the desired consistencey. Season the potatoes with salt and pepper to taste. Divide the horseradish smashed potatoes among 4 serving dishes. Add the chopped parsley to the sausages, then top each serving of potatoes with 2 sausages and some of the braising liquid.

Needhams (Maine Potato Candy)

• 2/3 cup mashed potatoes (with no butter or salt)
• 2 pounds confectioners sugar
• 1 large package coconut

mix all and spread onto jelly roll pan. chill. cut into cubes about 2" square

melt 1 large package semi sweet or dark chocolate chips with 1/3 bar baker's wax (paraffin).

dip cubes into chocolate and set out on wax paper. chill.

Pork Chop & Potato Skillet

Pork Chop & Potato Skillet:

6 pork chops (about 1.5lbs)

1 can condensed cream of mushroom soup

1 can (4oz) mushroom pieces, undrained (I use fresh when I have them)

1/4 cup water

2 tbsp dry white wine or apple juice

3/4 tsp chopped fresh or 1/4 tsp dry thyme

1/2 tsp garlic powder

1/2 tsp Worcestershire sauce

6 medium new potatoes (about 1.5lbs) cut into fourths

1 tbsp diced pimiento (I never use these, not a fan)

1 10oz pkg frozen green peas

and salt & pepper to taste (I use lots!)

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Spray 10" skillet with cooking spray; heat over medium-high heat. Cook pork until brown, turning once.

(I mix all the next ingredients together in a liquid measure while the pork is browning, or before I start the pork)

Mix soup, mushrooms, water, wine, thyme, garlic powder, and Worcestershire sauce; pour over pork. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 minutes.

Add potatoes. Cover and simmer 15 minutes. Stir in pimiento and peas. Cover and simmer about 10 minutes, stirring occassionally, until peas are tender and pork is slightly pink when cut near the bone. (although I use boneless)

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Slow-Cooker Directions (I've yet to try it this way, so its at your own risk, lol!)

Drain mushrooms. Omit water. Cut potatoes into eighths. Place potatoes into slow cooker. Mix soup, mushrooms, wine, thyme, garlic powder, Worcestershire sauce and 3 tbps flour; spoon half of the soup mixure over potatoes. Place pork chops on potatoes; cover with remaining soup mixture. Cover and cook on low heat setting 6-7 hrs or until pork is tender. Remove pork, keep warm. Stir in pimiento and green peas into the slow cooker. Cover and cook on low heat setting 15 minutes.

Twice Baked Potato Casserole

Twice Baked Potato Casserole-

6-8 medium to small potatos
1 8oz. sour cream
1 8oz. Chive sour cream
1/2 stick of butter(1/4 cup)
1 8oz. package of shredded cheddar cheese- I use more cheese because we love it very cheesy. I usually use 3 cups. Just depends on your taste.
1/4 to 1/3cup of milk

(1) Bake, boil, or microwave potatoes to soft but not mushy consistency (almost done)
(2)Cool potatos, peel, dice (1/2 to 1 inch squares) , and add to baking dish
(3) add butter, cream cheese, sour cream , and 1/2 of cheese
(4) Mix ingredients to a batter consistency (adding milk as needed)
(5) Top with remaining cheese and bake at 350 degrees for 25 min.

Texas Ranch Potato Salad

Texas Ranch Potato Salad

1 package ranch dressing mix
2 cups mayonnaise
3/4 cup chopped green onion
1 pound bacon slices
5 pounds unpeeled red potatoes

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Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.

In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.

Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.

Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve. (I made the potato mix ahead of time, and added the bacon right before serving, so it wouldn't get mushy)

Hash Brown Casserole

Hash Brown Casserole

1 - 2 lb. package frozen hash brown potatoes
1 10 3/4 can cream of celery soup, undiluted
3 cups (packed) grated sharp cheddar cheese (about 12 oz.)
1 cup sour cream
1 cup finely chopped onion
1 - 6 oz. can french fried onion

Preheat oven to 350 degrees. Combine everything but the Fried Onions in a really large bowl. Transfer to 13x9 baking dish. Bake until top is slightly golden (about 1 hour 20 minutes). Sprinkle with onions, and bake until golden brown (about 5 minutes.)