Produce: Refrigerate or Room Temp?

FB Source: Julie Morgan

Awesome Potato Soup

FB Source: Julie Morgan

Ingredients:

Soup:
1 lb potatoes diced, red potatoes are best
5 slices of bacon, uncooked and finely diced
1 small onion diced
2 celery stocks diced
4 cups milk
1 cups water
2 chicken bullion cubes (dissolve these in 1 cup water, this is in addition to the 1 cup above)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup + 2 tablespoons butter
1/4 cup + 2 tablespoons flour
1/8 bunch freshly chopped parsley
1/2 cup whipping cream

Garnish:
Shredded cheese
fried bacon bits
chopped green onions

Directions:

1. Boil potatoes for 10 minutes. Drain and set aside
2. Cook bacon until crispy, drain fat and set aside
3. Cook the onion and celery until celery is tender 
4. In a large saucepan add milk, water, bullion, salt and pepper and cook on medium for about 8 minutes until mixture it hot. Do not let the mixture boil
5. In a small saucepan melt the butter, add the flour and mix well. Cook over low heat until the mixture bubbles, continue to stir for 2 to 3 minutes to make the mixture roux (thick)
6. While stirring the soup in the large saucepan add roux mixture slowly and continue stirring until soup is thick and creamy, about 4 minutes
7. Stir in parsley, potatoes and cream
8. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Granny’s Beef Stew

FB Source: Carl Barbaro

Ingredients:
Stew meat
1 can of each Carrots, Corn, Peas, Green Beans, Tomatoes
1 cup celery, chopped
1 cup onion, chopped
1 can tomato paste
2 large potatoes, peeled and cubed
4 bay leaves
Garlic salt
pepper

Directions:

1. Brown stew meat in olive oil.
2. Put in Soup pot, add veggies and spices, bring to boil for several minutes. 
3. Turn to simmer for rest of day, stirring frequently.
4. Stew will thicken. Serve hot with biscuits or corn bread.

Granny's Favorites Cookbooks

Fall-Off-the-Bone Chicken Soup

FB Source: Carl Barbaro

Original Source: Eat Drink Paleo

Ingredients:
1 whole free range chicken
2 celery sticks, washed
2 carrots, washed and peeled
2 spring onion bulbs (go for the green onions with more developed white bulbs) or 1 brown onion, cut into quarters
3-4 bay leaves
A few coriander (cilantro) stems and some leaves
2 garlic cloves, peeled and cut in half
1 tsp whole black peppercorns
2 litres cold water
2 medium white potatoes, peeled and cut into small cubes*
2 tsp Celtic salt or sea salt

1-2 large pots

Directions:

1. Firstly cut your chicken into 4 pieces. Use kitchen scissors to cut through one side of the spine and along the breast bone on the other side. Cut off the thighs from each half and you will have quarters. Place chicken in a large pot and cover with two litres of cold water. Place on the stove and turn the heat to high.
2. While the water is coming to boil you can prepare the rest of ingredients. What I do next is add bay leaves, garlic and peppercorns to the chicken stock. I then cut one of the celery sticks and one of the carrots into 3-4 pieces and add to the stock along with the white onion. I tear coriander leaves off the stems and save those for later; I add the stems as well as a few fresh leaves to the stock. The rest of the vegetables will be added in the second part of cooking. That’s it! Bring it to boil, then bring the heat down to low simmer and cover with a lead. Every now and then you can skim off the foam but we are going to strain the liquid so don’t worry too much about it. Cook for 1 hour 30 minutes. Make sure it doesn’t boil or cook on high heat, low and steady is a secret to super soft chicken.
3. While the stock is cooking you can prepare the rest of the vegetables. Peel and cube the potato, slice the second halves of celery and carrot, and wash the coriander leaves.
4. By this stage the smell of chicken soup would have filled your house and you’re now ready for phase number two. Remove chicken pieces on to a bowl or a chopping board and let them cool down so we can work with the meat. Strain the rest of the liquid into another pot. You can use some of the cooked veggies but I like to discard those and use freshly chopped ones for some crunch.
5. Add salt, potato, celery and carrot to the strained stock. Bring to boil, then turn down to low simmering and cook for 10-15 minutes or until potato is soft to bite. While cooking, remove chicken skin and separate the meat. Tear the meat into thin strips and return to the soup at the end. Turn the heat off, throw in a handful of coriander leaves and some diced green onion and cover with a lid to set for a few minutes before serving.

Creamy Shrimp Chowder

FB Source: Carl Barbaro

Ingredients:
1/2 cup celery (chopped)
1/3 cup onion (diced)
2 Tbsp butter
8 oz cream cheese
1 cup milk
1 1/2 cups potatoes (cubed)
1/2 pound prepared cooked shrimp (thaw and drain)
2 Tbsp dry white wine
1/2 tsp salt

Directions:

1. Saute celery and onions in butter in a large pot.
2. Mix in cheese and milk, stirring over low heat until the cheese melts.
3. Mix in the potatoes, shrimp, wine and salt. Heat, stirring occasionally. Serve and enjoy!

Serves 4

Breakfast Bites

FB Source: Heather Pettit

Ingredients:

1 package of pre-shredded potatoes (refrigerated section next to the eggs)

3 eggs, beaten

1/2 cup shredded cheddar cheese

1/4 finely chopped onion (optional)

1/4 teaspoon garlic powder

 salt and pepper to taste. 

Directions:

1. Preheat oven to 350 degrees and grease a mini muffin pan. 
2. Pour potatoes into a bowl, add the salt, garlic powder and onion, stir to combine. 
3. Pour in the egg and give it another stir, then add the cheese and mix it all up. 
4. Spoon into mini muffin tins and bake for 20 – 25 minutes or until golden brown and tops and edges begin to get crispy. 

Eat warm, or cool and freeze into individual packs and heat for about 20 seconds in the microwave. 

Breakfast is made for the whole week!

Stacie says: "Add crumbled bacon or sausage and other fun add-ins to this before you bake them. YUM!"

Ranch Potatoes

FB Source: Easy Recipes

Ingredients:
8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
1 can cream of mushroom soup, undiluted
1 1/4 cups milk
1 envelope ranch dressing mix
1 1/2 cups shredded cheddar cheese, divided
salt and pepper
6 slices bacon, cooked and crumbled

Directions:

1. Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain.
2. Place drained potatoes into a greased 13x9 inch baking dish.
3. In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes.
4. Sprinkle crumbled bacon and the remaining cheese over the top.
5. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender.

This was very simple to make. I did mix potatoes with main ingredients before putting them in the pan and topping with the additional cheese and bacon. I had a ton of potatoes from the garden so I made up 4 13x9 pans of them. When completely cooled in fridge, I bagged up in quart-sized freezer bags and froze the rest. We just had some last night again from the freezer and they're as good as freshly made!

Homemade Wedge Potatoes

FB Source: Pampered Chef with Cathy Zastoupil

Ingredients:

Potatoes

Oil, enough to coat all sides of the wedges

Seasonings to taste

Directions:

1. Scrub potatoes and cut into wedges.
2. Place the cut potatoes in a sealable plastic bag.
3. Add a little oil and your favorite seasoning and shake well to coat.
4. Pour onto a baking sheet or stoneware pan.
5. Bake at 425 degrees for about 20-25 minutes (french fry cut) or longer for wedges.

ENJOY!

Australian Crash Hot Potatoes

FB Source: SplenDishes by Shonali

Ingredients:

Baby or Red Potatoes

Oil

Salt & Pepper to taste

Fresh Herbs

Garlic

Parmesan Cheese

Directions:

1. Boil some baby potatoes (I used red) until fork tender. 
2. Preheat oven to 450 degrees. 
3. Drizzle olive oil on a baking sheet, set potatoes on sheet and using a potato masher, gently smash each potato down, rotating masher both ways (so it looks like a thick cookie). 
4. Drizzle with olive oil, season with salt/pepper and sprinkle cut fresh herbs and garlic over each. THEN top with some lovely grated Parmesan cheese. 
5. Bake for 20 minutes.

These were the most delicious potatoes I've ever had, I swear! In Australia their called Crash Hot Potatoes, I don't know why (any Australians have some insight?), whatever the name, they were SO awesome! And super simple. OMG...crispy on the outside, soft in the middle, salty, garlicky, herby and cheesy goodness. I need to make more now!!

Grow Roses from Cuttings

FB Source: Pamela Marcum

Did you know that you can grow roses from cuttings?

Simply cut healthy stems, place them in large potatoes, and them bury them 3-4 inches deep in a healthy soil mixture of peet moss and top soil. The potatoes keep the stems moist and help develop the root systems. It's a perfectly simple way to multiply your rose garden without spending lots of $$$.

Stacie says: "I am only passing this information on. I haven't tried this, myself, to verify the validity of the information. Good luck, and let me know if this works for you!"

Olive Garden's Zuppa Toscana Soup

Bobbie Wolfer

Ingredients:

1 pound spicy Italian sausage
1/2 pound bacon, chopped
7 cups water
3 chicken flavored bouillon cubes
2 large russet potatoes, scrubbed clean and cubed
2 cloves garlic, chopped
1 medium onion, chopped
2 cups chopped kale
1 cup heavy whipping cream
salt and pepper, to taste

Directions:

1. In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
2. In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
3. Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes are still a little firm, but are beginning to soften.
4. Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.
5. Add kale and heavy cream, and cook just until heated through. Serve.

Baked Potato Casserole

Jarron Remington

Ingredients:
8 medium potatoes (about 2 ½ to 3 lbs total weight, peeled and cut into 1-inch chunks)
1 cup evaporated milk
½ cup light sour cream
1 tsp salt
½ tsp ground black pepper
2 cups shredded cheddar cheese (divided)
6 slices bacon (cooked until crispy and crumbled)
sliced green onions

Directions:

1. Place the potato chunks in a large pot. Fill with enough water to cover the potatoes. Bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain.
2. Preheat the oven to 350⁰F. Grease a 2 ½-3 quart casserole dish.
3. Return potatoes to the pot. Add evaporated milk, sour cream, salt and pepper. Beat with a hand held mixer until smooth. 
4. Stir in 1 ½ cups of cheddar cheese and half of the bacon.
5. Spoon the potato mixture into prepared casserole dish. Bake for 20 to 25 minutes or until heated through.
6. Top with remaining ½ cup of cheddar cheese, remaining bacon, and green onions.
7. Bake for an additional 3 minutes or until the cheese has melted.

Slow Cooker Ham, Green Beans and Potatoes

All Things Country

Ingredients:
2 lbs of fresh green beans
2 lbs of ham/bacon
4 baking potatoes
1 small onion

Directions:

1. Dice the ham, onion and potatoes.
2. Put everything in the slow cooker, along with 3 cups of water and season to taste with pepper.
3. Cook on low for about six hours.

via Kalerville Farms

The BEST Potatoes Ever

A Country Momma's Hands

Boil, smash, season, bake.

These are the BEST potatoes ever. They get crispy.

Bake 350 for 30 min. Just that easy.

Slow Cooker Bacon Cheese Potatoes

FB Source: Carl Barbaro

Slow Cooker Bacon Cheese Potatoes

Ingredients:
1/4 pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced (or if you use a new potato or Yukon gold then halve)
1/2 pound cheddar cheese, thinly sliced (shredded is fine)
salt and pepper
butter
Green Onions (optional)

Directions:

1. Line slow cooker with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes – also to keep them from getting discolored or mushy.
2. Layer half each of the bacon, onions and potatoes in the crockpot.
3. Season to taste with salt and pepper and dot with (real) butter.
4. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
5. Cover with remaining foil.
6. Cover and cook on low for up to 6 hours (check at 4 hours – depending on your crock pot).
7. Add cheese for the last 20 – 30 minutes and enjoy!

Chicken and Potato Bake

Mike Skidmore

"This was really good!!"

4-6 raw chicken breasts,
new potatoes,
green beans (fresh or canned-really any green veggie would work.)
Italian dressing mix
Butter

Arrange in 9x13 dish. Sprinkle with a packet of Italian dressing mix and then top with a melted stick of butter. Cover with foil and bake at 350 degrees for 1 hour. take the foil off the last 10 min. If I can make it anyone can 

Sliced Baked Potatoes

Kaye Watts

SLICED BAKED POTATOES!!! YES!!!!!
Preheat oven to 400 degrees (Can also do in Microwave for 6 plus minutes)
Brush both side of potato slices with butter; place them on a cookie sheet. Bake in the preheated 400 degrees F oven for 30 to 40 minutes or until lightly browned on both sides, turning once.

When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted;

Add a dollop of sour cream when done and enjoy!!

Roasted Ranch Potatoes

Samantha Glavic

Roasted Ranch Potatoes

Ingredients:
2 pounds potatoes (unpeeled, washed and cut into chunks)
1/2 cup ranch dressing (bottled, not packet)
1/2 cup shredded cheddar cheese, plus 1/4 cup more for topping
1/4 cup crumbled, cooked bacon or real bacon pieces from jar
1 tablespoon dried dill weed
3 scallions, washed and chopped
Salt
Pepper
Sour Cream (optional)
Non-stick cooking spray

Directions:

1. Preheat oven to 350 degrees.
2. Add (in a large bowl) the ranch dressing, dill, cheese and bacon. Add in the potatoes. Sprinkle in a generous pinch of salt and pepper. Toss to coat potatoes.
3. Spoon into a greased 9 x 13 baking dish. Cover with foil.
4. Bake for 60 minutes. Stir gently halfway through to get the bottom potatoes rotated so they don't become burnt and to ensure that the middle and top potatoes get a chance to brown.
5. Remove foil. Raise oven temperature to 400 degrees. Gently stir again, as necessary.
6. Bake for an additional 15 minutes, then sprinkle with additional cheese. Bake a few more minutes or until everything is gooey, browned and bubbly on top.
7. Serve with scallions sprinkled on top for garnish.

Great with a dollop of sour cream.

Hamburger Stew

John Hammer

HAMBURGER STEW

Ingredients
2 pounds ground beef
2 medium yellow onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 to 2 tablespoons salt
1 to 2 teaspoons pepper

Directions
Cook beef and onions over medium heat; drain. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened.

Note: Serve with buttered cornbread.

Better Than Fries

Quotes Etc.