Simply Potato Bars 5fix Recipes

Steps:

• Spray a large piece of heavy duty aluminum foil with non-stick cooking spray.
• Open both bags of Simply Potatoes and pour onto aluminum foil.
• Dot with slices of butter.
• Fold aluminum foil up around potatoes and pour Worcestershire sauce and chicken broth over potatoes.
• Sprinkle with shredded cheddar.
• Seal edges of aluminum foil and grill covered on medium heat for 35 to 40 minutes. (This meal can also be made in the oven, but is not quite as tasty without the grilled flavor. Bake at 350 degrees in the oven for about 45 minutes.).

Steps:

• Melt 2 tablespoons of butter in a large skillet over medium heat.
• Add package of Simply Potatoes Diced Potatoes with Onion and evenly distribute them in a single layer.
• Immediately sprinkle the taco seasoning over the top of the potatoes and allow the potatoes to cook undisturbed for 3-4 minutes until you can see a lovely browned crust on the underside. (You may need to adjust the heat of your pan to achieve a good sizzling sound in order to create browning.).
• Flip the potatoes using a metal spatula, a little at a time. If you see that all of the butter has been absorbed, sneak a little bit more under each section as you flip. Then allow them to cook again for another 2 minutes, keeping that sizzle going, until that side has also browned a little bit. The taco seasoning should smell fragrant and create a tasty crust.
• Melt another 1/3 tablespoon (1 tsp.) of butter in an 8-inch skillet over medium-low heat. Add one flour tortilla. Sprinkle lightly with Mexican-style cheese (about 1/3 cup). Top with about 1/3 of the browned potatoes, and then sprinkle with another 1/3 cup of cheese. Put another tortilla on top and cook for about 2 minutes until the tortilla is golden brown. (Again, adjust your heat as necessary to keep a gentle sizzle. Cooking slowly will insure that the cheese melts on the inside.) Flip and cook another minute or two.
• Keep the first quesadilla warm in a 250-degree oven while you cook the next two quesadillas.
• On a cutting board, divide the cooked quesadillas into quarters. Serve warm and oozy!

Steps:

• Combine all ingredients and add salt and pepper to taste and cook over low heat until potatoes are tender. Sauce will thicken as it cooks. When serving, add baked potato type toppings as you choose. You can substitute heavy cream for a richer flavor but you add calories too! This can also be cooked in a crockpot on low all day while at work!

Steps:

• Preheat the oven to 375 degrees F.
• Spread the Mashed potatoes evenly in a pie pan to make a "crust" of potatoes.
• Combine the eggs, cream,(salt and pepper-if considered free ingredients in the contest) in a blender.
• Layer the spinach and cheese in the bottom of the potato crust.
• Pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into wedges.

Steps:

• Put all ingredients except milk and butter in crock pot. Cover & cook on simmer for 1 hr on stove. Stir in last 2 ingredients the last 30 minutes before serving. Add salt & pepper to taste. Garnish with shredded cheese, sour cream & bacon.

Steps:

• Cook the potatoes according to package directions. Use a ricer or fork to blend (do not mash). Some small pieces of the potatoes should remain. Transfer to a bowl and set aside.
• In the same skillet, fry the bacon over medium low heat until crisp, about 15 minutes. Remove the bacon to a paper towel lined plate to drain. Reserve half of the bacon grease in the skillet and discard the rest. When bacon cools, crumble, transfer to a bowl and set aside.
• Heat the remaining bacon grease in the skillet over medium low heat, add the onions and saute until carmelized, about 15-20 minutes. Transfer 1 cup to a bowl and set aside. Reserve the remaining onions in a seperate bowl.
• Bring a large pot of water to a boil. Add the pasta shells and following package directions, cook al dente; about 10 minutes. Drain and rinse under cold water.
• Combine the crumbled bacon and 1 cup of the carmelized onions in the bowl with the potatoes. Add in 1 cup of the cheese and stir to blend.
• Add the remaining 1/4 cup cheese to the reserved onions, stir to blend and set aside.
• Lightly grease a 9inch x 13inch baking dish. Stuff each shell with a portion of the potato mixture and place in the dish. Cover the dish with aluminum foil and bake in a preheated oven at 350 degrees for 20 minutes.
• Remove from the oven, uncover and place a dollup of the reserved cheese and onion mixture on top of each shell.
• Return to the oven uncovered and bake for an additional 10 minutes or place under the broiler (low) for 5 minutes.
• Remove from the oven, place 3 shells on each plate and serve.

Steps:

• Crisp the prosciutto in a 350° oven for 10 minutes. Let cool then crumble into small pieces.
• Set oven to 375°.
• Separate the egg whites and yolks. Whip the 3 egg whites until stiff.
• Mix together the Simply Potatoes, 1 egg yolk, prosciutto, and white cheddar cheese. Fold in the egg whites.
• Put the mixture into a greased mini-cheesecake pan. Sprinkle 2 t. of chives on top.
• Bake for 25-30 minutes. Let cool for 5 minutes, then remove from pan. Sprinkle the remaining chives on top.

Steps:

• Mix all ingredients together and put into a 9x13 greased baking dish.
• Bake for 35 - 40 minutes at 350 degrees.
• Cut into squares and serve.
• Vegetarian? Skip the bacon. It is still delicious!

Steps:

• Preheat oven to 325 degrees F.
• Place graham crackers in a single layer in bottom of 11 X 7 casserole dish.
• Melt butter in a small saucepan, add sugar, stirring to combine and heat on low until sugar dissolves. Pour over graham crackers.
• Thoroughly combine mashed potatoes and cream cheese. Spread over graham cracker layer.
• Bake 25 minutes at 325 degrees F.
• Remove casserole from oven and cool on wire rack.
• When completely cooled, cut into bars and serve.