Onion Roasted Potatoes

2 Lbs. Potatoes
1 (1 oz.) Package Dry Onion Soup Mix
2 Tablespoon Olive Oil
Shredded Cheddar Cheese

Preheat oven to 450 degrees. Wash and dry the potatoes, then cut into chunks. Place the potatoes into a 9x13 inch baking dish. Pour the olive oil on top of the potatoes and stir to coat evenly. Sprinkle the onion soup mix on top and stir to coat the potatoes. Bake for 40 minutes or until tender and golden brown, stirring occasionally. Sprinkle with shredded cheddar cheese.

Corn Casserole

1 15 oz Can Whole Kernel Corn

1 14.5 oz Can Creamed Corn

1 8 oz Package Jiffy Corn Muffin Mix

1 Cup Sour Cream

1 Stick Melted Butter

In a large bowl, stir together all ingredients. Pour into a greased casserole dish. Bake at 350 for 45-60 minutes, or until golden brown. 

Grilled Portobello Mushrooms

I brushed the backs of the mushroom caps with olive oil, then I put fresh spinach, pico de gallo (made from tomatoes, green onions, cilantro, and salt) and topped with colby jack mix cheese (that was all I had, will probably use something different next time). I drizzled them with olive oil, seasoned them with salt and fresh ground pepper, and grilled them for about 15 minutes, maybe less. They were so good! Since this was an experiment, I will try a couple different things next time. I think it would be good to put a layer of the pico de gallo first, then spinach, then more pico. Patrick said he would like more cheese, and maybe some garlic salt.

Orzo Salad

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved (I used grape tomatoes)
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves

About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Directions:
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes.

Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Yield: 1 3/4 cups (Like it says up above, only use about 3/4 cup of this on the salad)
This recipe serves six.

Garlic Red Potatoes

INGREDIENTS
2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
1 tablespoon grated Parmesan cheese

DIRECTIONS
1. Preheat oven to 350 degrees
2. Place potatoes in an 8x8 inch baking dish.
3. In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
4. Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.

Cracker Barrel Hashbrown Casserole

1 26 oz. bag frozen country style hashbrowns
2 c. shredded colby cheese (I used cheddar)
1/4 c. minced onion
1 c. milk
1/2 c. beef broth
2 TBS butter
dash of garlic powder
1 tsp. salt
1/4 tsp. black pepper

Preheat oven to 425
Combine frozen hashbrowns, cheese, and onion in large bowl.
Combine milk, beef stock, half melted butter, garlic powder, salt and pepper in another bowl. Pour over hashbrowns and mix well.
Heat remaining butter in large ovenproof skillet. Spoon in hashbrown mixtures and cook until hot and cheese is melted, stirring occasionally.
Put skillet in oven and bake for 45-60 minutes, until the surface of hashbrowns is dark brown.

I don't have an oven proof skillet, so I just cooked them on the stove until they were hot and then transferred into 2 sqaure glass pans and baked for 45 minutes.
This tastes a lot like the casserole at Cracker Barrel. I did think it needed a little extra salt and pepper. It was really easy to make and maybe a tiny bit healthier than Funeral Potatoes since it doesn't have cream of anything soup or sour cream in it.