Danita's Recipe Box

• 1 package Simply Potatoes® Shredded Hash Browns
• 1 cup (4 ounces) Crystal Farms® Shredded Sharp Cheddar Cheese
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 tablespoons olive oil
• 4 boneless skinless chicken breast halves
• 1/2 to 3/4 cup barbecue sauce

1. Heat oven to 400°F. Spray 13×9-inch glass baking dish with nonstick cooking spray. Place Simply Potatoes, cheese and onion in baking dish. Sprinkle with salt and pepper; drizzle with olive oil. Mix well. Spread Simply Potatoes into thin layer covering the bottom of the pan.

2. Arrange chicken breasts on top of Simply Potatoes. Pour desired amount of barbecue sauce over each breast. Bake, uncovered, 30 to 35 minutes or until chicken is no longer pink and potatoes are crisp and golden brown.

• small red potatoes
• olive oil
• Parmesan cheese
• Italian seasoning
• garlic salt

Preheat oven to 375F.  Cut potatoes into quarters.  Coat potatoes with olive oil, then sprinkle evenly with Parmesan cheese, Italian seasoning and garlic salt.  Bake for 45 minutes or until tender.

• 5 medium pototoes, peeled and shredded (about 6 cups)
• 1/4 cup water
• 1 1/2 cups whole milk
• 1 teaspoon salt
• 1/4 cup chopped chives
• 1/4 cup butter or margarine cup up
• 1/4 cup grated Parmesan cheese
• paprika

Place potatoes in 2-quart microproof casserole with water. Cook, uncovered, on HI (max power) 10 to 12 minutes, or until steaming hot. Drain. Add milk, salt, chives, and butter. Stir carefully, then stir in Parmesan cheese and sprinkle with paprika. Cook, uncovered, on 50 (simmer) 8 to 9 minutes, or until tender.

• 2 tablespoons butter or margarine
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 4 medium potatoes
• paprika

In small glass bowl melt butter on HI (max power) 45 seconds. In separate bowl mix cheese and seasonings. Cut washed potatoes in half lengthwise. Dip cut side in butter, then in cheese mixture. Place potato halves cut side up in 2-quart baking dish. Cook on HI (max power) 10 to 12 minutes, or until tender. Let stand 5 minutes. Sprinkle cut side with paprika and serve hot.

• 2 pounds small red potatoes, quartered
• ¼ cup vegetable oil
• 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

Place potatoes in a gallon-size storage bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.

Tender hash browns and succulent bacon pieces are at the heart of this hearty potato dish. A crowd-pleaser at brunch or any meal.

• 4 cups frozen shredded hash brown potatoes
• 1/2 cup finely chopped onion
• 8 oz. bacon or turkey bacon, cooked and crumbled
• 1 cup (4 oz.) shredded cheddar cheese
• 1 can (12 fl. oz.) evaporated milk or  evaporated lowfat milk
• 1 large egg, lightly beaten, or 1/4 cup egg substitute
• 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.

• 5 cans of whole potatoes, or about 9 medium potatoes, cooked and cut up
• 12 slices of bacon, cooked, or 1 box of precooked bacon, cut up
• 4 tablespoons flour
• 1 cup sugar (approx. – go by taste)
• 1 tablespoon salt
• 1/2 teaspoon celery salt
• 1/8 teaspoon (or less) pepper
• 1 tablespoon (or less) minced onion
• 1 1/2 cup water
• 2/3 cup vinegar

Mix dry ingredients together. Add 1/2 cup water to dry ingredients. Stir and cook over low heat until bubbly. Remove from heat, stir in other cup of water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add bacon and stir a little more. Add the potatoes. For best flavor, put in crockpot on low for about 2 hours.

• 1/2 lb. chedder cheese
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 5 medium potatoes (skins can be left on)
• 2 small yellow onions

Preheat oven to 350°F. Shred cheese and set aside. In 2 qt. saucepan, melt butter over low heat. Blend in flour. Add milk all at once. Cook, stirring constantly, until slightly thickened. Add shredded cheese, salt and pepper. Continue cooking and stirring until cheese melts. Remove from heat. Spread one-half cheese sauce in bottom of shallow 2 1/2 qt. baking dish. Slice potatoes and onions and place into baking dish. Arrange potato and onion slices over cheese sauce layer. Top with remaining cheese sauce, spreading evenly. Bake at 350°F for 1 hour or until potatoes are done.