Leftover Thanksgiving Turkey Casserole

• 4 cups prepared Stuffing, divided
• 1 lb. coarsely chopped cooked Turkey (about 4 cups)
• ¾ cup Hellmann’s® Real Mayonnaise, divided
• ¼ cup fresh whole berry cranberry sauce
• 2 cups Mashed Potatoes
• 1½ cups Shredded Mozzarella
• Nonstick Cooking Spray
• Fresh Cranberries, for garnish (optional)

1. Preheat oven to 375°. Spray an 8-inch baking
dish with cooking spray. Spoon in half of the
stuffing and spread evenly; top with turkey.
2. Combine cranberry sauce with ¼ cup of the
Hellmann’s Real Mayonnaise, then spread
evenly over turkey.
3. Combine remaining mayonnaise with mashed potatoes and cheese in a large bowl.
Spread evenly over other ingredients and top with remaining stuffing.
4. Bake 40 minutes or until hot and bubbling in center. Let stand 10 minutes, then garnish
with fresh cranberries (optional) and serve.

Farmer's Breakfast

• 5-6 Strips of Bacon
• 3 Medium Potatoes Chopped
• 1/2 Onion Chopped
• 3 Eggs, Scrambled (Not Cooked)
• Cheddar Cheese
• Salt 
• Pepper

In Skillet cook bacon  until crisp. Remove bacon and crumble then set aside. 

Drain most of grease, leaving just enough to lightly coat onion and potatoes. 

Cook onion and potatoes until browned and potatoes are started to soften. Add Eggs and cook until eggs are cooked to your taste. 

(I like mine well done so I cook them a long time. This also makes the potatoes and onions get that awesome crispy taste.)

 Add Cheese and bacon and heat until cheese mostly melts. Salt and pepper to taste! 

Cowboy Casserole

• 1 1/2 lb.s Ground Chuck
• 1 Medium Onion Finely Chopped
• 1 Cup Shredded Carrots (Optional)
• 1 Tbs Minced Garlic
• 1 Can Whole Kernel Corn Drained
• 1 Can Cream of Mushroom Soup
• 2 Cups Shredded Cheddar Cheese
• 1/2 Cup Milk
• 4 Tbs Sour Cream
• 1 Bag of Crispy Crowns Tater Tots

Pre-heat oven to 350˚ Cook onion until translucent add garlic cook another minute. Add beef and cook until brown through. Drain and set aside. 

Layer tater tots on bottom of Greased Casserole dish. In small bowl combine soup, milk, and sour cream. whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheese and gently mix. 

Pour hamburger mixture over tater tots then layer with tater tots and sprinkle with remaining cheese. Bake for 25-30 minutes until golden brown and crunchy.

Babble's Oven Baked Parmesan Fries

3 russet potatoes

2-3 tablespoons light olive oil

1/4 cup panko bread crumbs

1/4 cup parmesan, freshly grated

garlic salt

fresh ground pepper

chopped italian parsley (for garnish)

Clean the potatoes.  Roughly peel strips of the skin from each potato, leaving a few strips of the skin intact.  Using a crimped knife (or a regular will work just brilliantly, as well), slice the potatoes into 1/4″ pieces.

Place all of the sliced potatoes in a large bowl.  Drizzle the olive oil over the potatoes, then stir to evenly coat.  Add the panko, parmesan, garlic salt, and pepper. Stir again, making sure each of the potato slices has a kiss of oil, panko, and parmesan.  Spread the potatoes onto a large parchment covered baking sheet.  Bake in an oven preheated to 450 degrees for 18-25 minutes, or until the cheese and panko is golden brown and your desired crispiness is achieved.

Sprinkle with a pinch of fresh parmesan and chopped parsely.  Serve immediately alongside your favorite burgers, steak, or barbecued chicken.  Enjoy the indulgence!

Mom's Praline Sweet Potatoes

• 3 (16 oz) Cans Yams in Light Syrup, Drained (or 5-6 sweet potatoes)
• 1/2 Cup Butter Melted
• 1/2 Cup Heavy Cream (Evaporated Milk Also Works)
• 2 Lg Eggs
• 1 Cup Firmly Packed Lt Brown Sugar
• 3/4 Cup Chopped Pecans
• 1/4 tsp Cinnamon
• 1/4 tsp Salt (Optional)
• 1/4 Tsp Nutmeg
• 1 tsp Vanilla

Puree yams with 6 Tbs butter and 2 Tbs cream. Add eggs and 1/2 cup brown sugar. Mix til well blended.


Spread 1/2 mixture into shallow 2 qt. baking dish.


Put remaining in pastry bag fitted with large rosette tip and pipe large rosettes all around edge of mixture.


Preheat oven to 375˚.


In small saucepan, Combine remaining melted butter, cream, brown sugar, pecans, cinnamon, nutmeg, and salt. Bring to boiling, simmer 5 min.


Remove from heat and stir in vanilla. Spoon over center of potato mixture.


Bake 20 min. or until bubbly. If desired garnish with roasted pecans in center of each rosette.

Oven Roasted Potatoes

• Red Potatoes washed peeled and cut in chunks
• Olive oil
• Season Salt
• Oregano
• 1/4 tsp. Minced Garlic

Put desired amount of potatoes in greased pan for oven. Pour enough oil to barely coat all potatoes. (Will stir after spices are added so you can be a bit stingy with oil.)

Sprinkle season salt and oregano enough to lightly coat.

Stir in garlic and mix until everything is evenly spread.

Cook for 1 hour at 400˚ at 30 min stir so that they will be evenly cooked.

Smith Cheesey Corn Potato Chowder

• 1 Cup Finely Chopped Onions
• 1 Cup Finely Chopped Celery
• 1/2 cup Shredded Carrot
• 2 1/2 cups diced Potatoes
• 1 Cup Flour
• 1 1/2 tsp. Salt
• 1 1/2 Tbs. Sugar
• 3/4 Cup Butter
• 4 cups Half & Half Cream
• 1/8 tsp. Pepper
• 1 Can Corn
• 2 Cups Shredded Cheese (Optional)
• 1 lb. Bacon Crumbled (Optional)

Put onions, celery, carrots and potatoes into soup pan and add enough water to just barely cover vegetables. Simmer over medium heat until potatoes are tender.

Melt butter in sauce pan and add flour, salt, pepper, and sugar. Blend for a minute or two. Add cream and cook, stirring with a wire whisk until smooth and thick. Add sauce and corn to undrained vegetables and heat thoroughly. Add cheese and bacon at this point if desired.

Borscht (Ukrainian Soup)

• 1/2 Head of Cabbage Shredded
• 2 cans Shoestring Beets Undrained
• 1 Onion Chopped
• 1/2 Stalk of Celery Chopped
• 2 Carrots Chopped
• 1 can Peeled Diced Tomatoes undrained
• 3 Medium Potatoes Peeled and Chopped
• 1 can Broth, Chicken or Beef
• Salt, Pepper, & Dill Weed (about 1 Tbs of dill) to season
• Sour Cream

In large pan put broth in and fill to half point. Add Potatoes. Heat to boiling.

In mean time saute onions to golden brown add cabbage, celery, carrots. Saute for about 3 minutes.

Add tomatoes and beets (undrained) to boiling potatoes, then add saute mixture.

Heat to full boil then turn off and leave covered on burner for 1 hour.

Add salt, pepper, and dill to taste. Serve with a spoonful of sour cream.

Cheese Potato Bake

• 6 medium potatoes
• 8 oz. Cheddar Cheese Grated
• 1/2 tsp Garlic Salt
• 1/4 tsp Pepper
• 1/2 tsp Salt
• 1/4 cup Cooking oil

Wash potatoes but do not peel. Cut in 1/8 inch slices. Lay on greased cookie sheet overlapping one another until full. Sprinkle grated cheese over potatoes then sprinkle salts and pepper. Pour cooking oil over all. Put in 350˚ oven and cook until cheese is melted and potatoes tender. About 20 minutes.