Parmesan Rolls

Ingredients:
12 frozen Rhodes rolls
¼ to ½ cup butter, melted
¾ cup finely grated parmesan cheese (the powdery consistency)

Directions:
Dip each frozen roll in butter, then in cheese (on all sides). Place on greased cookie sheet and let defrost and rise for 6-8 hours. Bake at 375 for 10-12 minutes or until golden brown.

Cheesy Potatoes (Funeral Potatoes)

2 large bags of frozen hashbrowns (thawed)
1 cup of sour cream
1 can of Cream of Chicken Soup
Salt & pepper
Onion flakes (optional)
1/2 cup of milk (3/4 cup if you want it creamier)
2 cups of shredded cheese
Crumbs (optional)

Mix all these ingreidents together with 1 cup of cheese and put in a greased 9 x 13 pan. Put remaining 1 cup of cheese on top. Put in the oven at 350 degrees for 30 to 35 minutes or until cheese is melted and bubbily.

Some like to put crumbs (bread crumbs or corn flakes) on top instead of 1 cup cheese. Either way works!

Whipped Sweet Potatoes

This is a sweet potato dream.

The Goods
5-6 small sweet potatoes (or 3 large yams... your choice)
1 cup sugar
1/4 cup melted butter
2 eggs
1/3 cup flour

Topping
1/4 cup butter
1 cup brown sugar
1 teaspoon vanilla
1/4 tsp cinnamon

Directions:

1. Boil and peel the sweet potatoes (or yams).

2. Combine and whip first five ingredients.

3. Layer mix into a baking pan. Top mixture with melted butter.

4. Mix butter, brown sugar, vanilla, cinnamon and coat sweet potato mixture evenly.

5. Bake at 350 degrees for 25 minutes (wait until it's bubbly)

*After baking I topped the dish with a bag of chopped pecans and then placed it in my warming oven for about 25 min... the pecans toasted perfectly!

Roasted Herb Potatoes

These are soooo good. I crave french fries all the time and this little recipe usually satisfies my craving.

You'll Need

4-5 medium sized red potatoes

1/4 C olive oil

1 tsp. crushed garlic

1 tsp. Kosher salt (or regular but I like Kosher)

1/4 tsp. dried marjoram

1/4 tsp. dried thyme

1/4 tsp. dried basil

1/4 tsp. dried oregano

1/4 tsp. dried dill weed (I use more but that's because I'm a dill weed freak)

1/4 tsp. dried parsley

1. preheat oven to 450

2. chunk/dice the potatoes (you'll want bite size pieces)

3. combine the olive oil, garlic, salt and herbs in a bowl... here's a visual

4. dump the diced potatoes into the greenish mixture and coat thoroughly

5. spread coated spuds out on a Teflon pan (or cookie sheet)

6. bake for 30 min. turning occasionally so they bake evenly

Roasted Garlic Mashed Potatoes

1 Garlic Head
Olive Oil
Salt and White Pepper
5 medium sized red potatoes
1/2 and 1/2 (or milk if you must)
margarine (or butter whatever you've got on hand)
parsley

Roasting the Garlic
1. Preheat oven to 300
2. Cut the top off the garlic, exposing the bulbs and drizzle with olive oil, salt and pepper
3. Wrap in tin foil and bake for 1 hour.. Garlic should be golden brown when properly roasted
4. Remove from oven and set aside, to cool

*Do this step while the potatoes are boiling...
1. Take the roasted garlic head and squeeze the bulbs onto a saucer or shallow bowl. They should be very soft and easy to handle.
2. Take your fork and smash the daylights out of 'em. Continue until you have garlic mash.
3. Set it aside and wait for the potatoes to finish.
Boiling Potatoes1. Don't peel the potatoes unless you absolutely hate the skin. They have a great color and texture.
2. Dice the spuds and boil them in salt and water until they break apart when poked with a fork
3. Drain and place back in the hot pan on the hot burner. Stir them until they quit sizzling. You want the water to evaporate, otherwise you end up with watery potatoes instead of fluffy ones. Then, turn off heat and remove from burner.
4. Now use a potato masher. I don't like to use the puree things because I don't want potato baby food, I want some texture to the dish.
5. Add a little butter, 1/2 & 1/2, salt and the garlic to the potatoes until they're the consistency and taste you're looking for. Heck, you could even substitute the 1/2 & 1/2 cream for sour cream, whatever you like.
6. Move the smashed goodness to a serving dish and sprinkle with a little parsley. Then serve.