Sweet Potato Gratin

1 tbsp basting oil
2 cloves, peeled garlic, minced
3 sweet potatoes
salt
pepper
1 cup heavy cream

Pre heat oven to 350

Coat the bottom of a shallow 2 quart casserole dish with oil.

Sprinkle garlic.

Cover the bottom of the casserole dish with a single overlapping layer of sweet potatoes.

Season with salt and pepper.

Repeat until potatoes are used up.

Pour heavy cream ovr top.

Bake uncovered for 30-35 minutes, until otatoea are tender and top is browned.

Let stand 5 minutes before serving

Chili-rubbed Steak with Rosemary Potatoes

Chili-Rubbed Steak with Rosemary Potatoes

Potato Ingredients:
2 large Yukon potatoes, each cut into six equal pieces, lengthwise
2 tablespoon fresh rosemary, chopped
3 tablespoons extra virgin olive oil
2 cloves fresh garlic, minced
1 tablespoon Kosher salt
Black pepper, a few good grinds
1 tablespoon parsley, chopped

Preheat the oven to 400 degrees F.
In a large bowl combine all ingredients except for the parsley and toss to coat. Transfer to a foil lined baking sheet and bake until nicely colored and cooked inside, flip and stir after 10 minutes to prevent burning.
Remove from the oven and toss with the parsley.
Season to taste.

Steak Ingredients:
2 1/2 lb. Sirloin steaks, 1 inch thick
1 teaspoon chili powder
1 teaspoon cumin, powdered
1 teaspoon oregano, dried
3 cloves garlic, minced, or 1/2 teaspoon garlic powder
1 teaspoon brown sugar
1 teaspoon Kosher salt
A few good cranks of black pepper
1 tablespoon extra virgin olive oil

Preheat grill to medium-high.
Combine the dry ingredients to create the rub.
Rub 1 tablespoon of the mixture evenly into each steak and allow to marinate at room temperature for 30 minutes.
Brush a light layer of oil onto the meat and grill 5-6 minutes on each side, rotating the meat 45 degrees after 3 minutes to get nice marks on the steak.
Allow the meat to rest at least 10 minutes, covered with foil, prior to slicing.

Onion Strings

1 large onion, thinly sliced
1 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon white pepper
1 cup vegetable oil

Separate the onion slices into rings. In a medium bowl, combine the flour, salt, and pepper; mix well.

In a large skillet, heat the oil over medium-high heat. Place the onion rings in the flour; coat well then carefully place in the hot oil

Fry for 6 to 8 minutes, until golden. Drain on a paper towel-lined plate and serve.

Creamy Mashed Potato Bake

3 cups hot mashed potatoes
1 cup sour cream
1/4 cup milk
1/4 cup garlic powder
1 1/3 cups French’s French fried onions
1 cup shredded cheddar cheese

Pre-heat oven to 350 degrees

Combine mashed potatoes, sour cream, milk, and garlic powder in large bowl; mix well.

Spoon half the mixture into a 2-quart baking dish. Sprinkle with 2/3 cup French fried onions and 1/2 cup cheese. Top with remaining potato mixture.

Bake 30 minutes until hot. Top with remaining onions and cheese. Bake another 5 minutes or until onions are golden.

Tater tot hot dish

1 package tatertots
1 jar cheeze whiz
1 can cream of mushroom soup
1 pound hamburger

Preheat oven to 350º

Crumble the raw hamburger into the bottom of a 9x13 pan.

Spoon the soup on top, smear it around to cover all the burger.

Spoon the cheeze whiz on top..just dab a bit over the entire dish arange frozen tatertots on top.

Do not cover, bake in oven for 1 hour and 15 minutes.

Sweet Potato Apple Bake

3 cups thinly sliced peeled Granny Smith apple (about 1 1/4 pounds)
1 teaspoon lemon juice
4 small sweet potatoes, peeled and thinly sliced (about 2 pounds)
1/4 cup maple syrup
1 tablespoon butter, melted
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1 cup plain bread crumbs
2 teaspoons olive oil
1/4 teaspoon ground nutmeg

Preheat oven to 400°.

Combine apples and lemon juice in a large bowl.
Add the sweet potatoes and the next 4 ingredients (sweet potatoes through pepper). Place the sweet potato mixture in a 13 x 9-inch baking dish coated with cooking spray.
Bake at 400° for 40 minutes, stirring after 25 minutes.

Combine breadcrumbs, oil, and nutmeg; sprinkle over the sweet potato mixture.
Bake for an additional 15 minutes or until golden.
Let stand for 10 minutes before serving.

Potato Bacon Casserole

4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 ounces bacon or turkey bacon
1 cup shredded cheddar cheese
1 (12 fl. oz.) can evaporated milk
1 large egg
1 1/2 teaspoons seasoned salt

PREHEAT oven to 350° F.

Grease 8-inch-square baking dish.

LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.

BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving