Sweet Potato Casserole

3 lbs sweet potatoes, peeled and cut into cubes
1/2 cup brown sugar
1/3 cup butter, softened
1/2 t vanilla extract
3/4 cup chopped pecans, divided
1/4 t cinnamon
salt and pepper
2 cups mini marshmallows

Preheat oven to 375 degrees. Grease a 9x13 pan.
Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain.
Mash the sweet potatoes, with butter, sugar, vanilla, cinnamon, salt and pepper.
Fold in half of the pecans, and spread into prepared pan.
Sprinkle with marshmallows, and the remaining pecans.
Bake for 25 minutes or until marshmallows are golden brown, and potatoes are heated through.

Creamed Red Potatoes and Peas

We all have food that brings back memories of someone or of some place we've been. This dish is one of those that reminds me of my sweet Grandma Callie. My sis called me Sunday evening to see what I was doing. I proceded to tell her I was trying to figure out what to cook for dinner. She told me she had made Creamed Potatoes and Peas just like Grandma Callie use to make. "Yum" was my response. A little while later here she came at my door with a container full of it for me.... so sweet, just like something Grandma Callie was always doing for someone. And it tasted just like Grandma Callie's, too. I'm sure grandma was smiling from heaven.

4 lbs. new little red potatoes
1 c. butter
1 c. flour
8 c. milk
1 T. salt
1 pkg. frozen peas

Boil potatoes in large pot of water with skins on for about 30 minutes or until tender. Drain and set aside. If potatoes are on the larger side, half or fourth them.
Melt butter in saucepan over medium heat and then add flour to make rouge. Stir in milk. Stir constantly to prevent burning, until mixture thickens. Take off heat and add salt. Stir in potatoes. Add peas right before serving. Enjoy!

Twiced Baked Potatoes

6 large baking potatoes

1/2 c. milk

3 T. butter

1/2 c. shredded cheddar cheese

salt and pepper to taste

bacon bits, optional

chives, optional
sour cream, optional

Preheat oven to 350 degrees. Wash potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees for 1 hour. Let potatoes cool slightly. Cut in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, butter, salt and pepper. Stuff shells with mashed pulp mixture. Sprinkle with cheese. Place potatoes on a baking sheet and bake at 350 degrees for 15 minutes or until cheese is melted and bubbly.

Golden Mushroom Potatoes

These are so easy and yummy! A perfect compliment to any meat and vegetable.

12 medium sized potatoes
2 cans golden mushroom soup

Spray baking pan with vegetable spray. Peel and slice potatoes. Layer in baking dish. Season with salt and pepper. Then cover with soup.  Cover with foil and bake at 400 degrees for 1 hour.

Survival Potatoes

aka Funeral Potatoes. We renamed them Survival Potatoes. Last year after our cousin was stabbed on Christmas Eve and survived a terrible act of violence, we threw a family party for him after he recovered. He requested Funeral Potatoes for the dinner, so we decided to call them Survival Potatoes! In the LDS faith, the Relief Society organization prepares a funeral luncheon for the deceased ones family. These potatoes are well known to anyone who has prepared or partook of this compassionate service. One of my all-time favorite casseroles {preferably not at a funeral, though}. I loved dinner time when my mom made this casserole. Sometimes I crave it and have to make it. They are also a family tradition for Christmas and Easter dinner.

12 medium potatoes, peeled and boiled in water till firm, but tender about 15 minutes; drain and cool.
Or to save time, you can use a 30 oz. frozen bag of shredded hash browns, thawed, instead
2 cans cream of chicken soup
1 cup sour cream
1/4 t. salt
1/4 t. pepper
1/2 c. onion, diced (optional)
1 1/2 c. cheese
1/2 c. butter, melted
2 c. crushed ritz crackers

Place potatoes in a greased 9 x13 casserole dish. In a bowl, combine soup and sour cream. Add salt, pepper, and cheese. Blend well. Scoop over potatoes and mix well. Mix butter and crushed crackers. Place evenly on top. Bake uncovered 350 degrees for 30 minutes. 45-50 minutes, if potatoes aren't quite thawed all the way. Instead of cracker crumbs you can just sprinkle cheese on top. Bake additional 10 minutes. {Ham, chicken, broccoli etc. can be added as well}

Creamy Potatoes

12 potatoes, peeled and sliced
1/2 c. onions, chopped
2 cans cream of chicken soup {or you can alternate with one can cream of mushroom soup}
1 can of milk
1-2 c. cheese, grated
{We also make this in the dutch oven, adding bacon and carrots}

In large pot, fry potatoes in a little oil until crisp, I like them really crisp. Add onions and cook until translucent. Then add soup and milk; heat through. Stir in cheese and serve with pork, beef, or chicken and a side of veggies.

This recipe comes from Aunt Linda. {All except the onions, she's not an onion fan. Neither am I... onion breath that is.}