Roasted Potatoes

(*I doubled these measurements to feed four.)
Ingredients:
2 large russet potatoes, peeled, rinsed, and diced into quarter cubes
2 tablespoons olive oil 
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon sweet paprika powder
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper

Directions:
1.  Preheat oven to 425.  Foil and lightly spray a baking sheet with cooking spray.  

2.  In a large bowl, toss together potatoes, oil, and seasoning.

3.  Pour potatoes onto the baking sheet in an even layer.

4.  Bake on the middle rack in the oven for 25-30 minutes or until potatoes are tender.  Flip the potatoes halfway through the cooking process. (When the potatoes were "done," I found that they were too soft for serving.  After 25 minutes, I turned the broiler on high and broiled for about 5-8 minutes until crispy.  Flip often.  Be sure to keep your eyes on them so they don't burn.)

*www.tablefortwoblog.com

Island Pork Tenderloin

This recipe feeds 6-8 so halve the recipe for a smaller crowd!

Ingredients:
For spice rub:
2 tsp. salt
½ tsp. pepper
1 tsp. cumin
1 tsp. chili powder
1 tsp. cinnamon
2 pork tenderloins (2 ¼ - 2 ½ lbs. total) trimmed and evenly tied (Pork tenderloin tends to be "skinnier" at the tail end, so ask the butcher to tie the pork for more even cooking!)
2 tbsp. olive oil

For glaze:
¾ cup packed dark brown sugar
2 tbsp. finely chopped garlic
1 tbsp. Tabasco (I used Frank's.)

Directions:
Stir the spice rub ingredients together in a small bowl and rub all over the pork.  Heat oil in ovenproof 12-inch heavy skillet over medium high heat.  Brown pork, turning occasionally, about 4-5 minutes total.  Remove from heat, but leave pork in skillet.

Stir together brown sugar, garlic, and Tabasco in a small bowl.  Pat the mixture on top of the pork.  Place skillet in the oven at 350.  Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes.  Let pork stand in skillet, loosely covered with foil for 10 minutes. 

*www.littlebcooks.blogspot.com

Loaded Hasselback Potatoes

INGREDIENTS:

• 4 russet potatoes 
• 1/4 cup unsalted butter, thinly sliced 
• Kosher salt and freshly ground black pepper, to taste 
• 4 slices bacon, diced (optional) 
• 1 cup shredded sharp cheddar cheese 
• 1/4 cup sour cream (optional)
• 2 tablespoons chopped chives (optional)

INSTRUCTIONS:

• Preheat oven to 400 degrees F. 
• Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom. (While slicing, lay chopsticks on each side of the potato as a "stopper.") Add butter slices between cuts...every three or so is perfect; generously season with salt and pepper, to taste. 
• Transfer potatoes to a baking sheet. Place into oven and bake until the outsides are browned and crisp, about 1 hour. Top with cheese and bake until melted, an additional 5 minutes. 
• While potatoes are baking, heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. 
• Serve potatoes immediately, topped with sour cream, bacon, and chives.
• *www.damndelicious.net

Easy Ranch Baby Carrots

INGREDIENTS:

• 1 (16-ounce) package baby carrots, patted dry 
• 2 tablespoons olive oil 
• 2 tablespoons unsalted butter 
• 2 tablespoons chopped parsley leaves, optional
FOR THE RANCH SEASONING MIX: 
• 1 teaspoon dried parsley 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon onion powder 
• 1/2 teaspoon salt 
• 1/4 teaspoon dried dill 
• 1/4 teaspoon ground black pepper

DIRECTIONS:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. 
• To make the Ranch seasoning mix, combine parsley, garlic powder, onion powder, salt, dill, and pepper in a small bowl. 
• Place carrots in a single layer onto the prepared baking sheet. Add olive oil and Ranch seasoning mix. Gently toss to combine. 
• Place into oven and bake for 18-20 minutes, or until tender. Stir in butter until melted, about 1 minute.  (I did not use the butter.  Didn't think it needed it!)
• Serve immediately, garnished with parsley, if desired.
• *www.damndelicious.net

Cherry Pie Cookie Cups

INGREDIENTS:

• 1 24-count package "Ready to Bake" sugar cookies (Pillsbury)
• 1 (21 oz.) can cherry pie filling
• 1 c. powdered sugar
• 1 Tbsp. melted butter
• 1-2 Tbsp. milk

DIRECTIONS:

1. Break up cookie dough into the 24 mini perforated squares.
2. Line 24 mini muffin cups with mini cupcake liners. 
3. Roll each square into a ball, then place each ball into a mini muffin cup.
4. Bake at 350 degrees for 15 minutes.
5. Remove from oven; with the back of a tablespoon, press down the center of each cookie cup gently to make a small indentation.
6. Fill each with 1 Tbsp. cherry pie filling.
7. Return to oven and bake an additional 3-5 minutes.
8. Cool slightly; remove from pans.
9. Drizzle with a mixture of powdered sugar, melted butter and milk.
10. Store in refrigerator.

 * Adapted slightly from www.lemontreedwelling.com

Lemon Parmesan Asparagus

INGREDIENTS:

• 1 pound asparagus, trimmed 
• 2 tablespoons olive oil 
• Kosher salt and freshly ground black pepper, to taste 
• 3 cloves garlic, minced
• Juice of 1 lemon, or more, to taste 
• 2 tablespoons freshly grated Parmesan, or more, to taste

DIRECTIONS:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. 
• Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 8-10 minutes, or until tender, but crisp. 
• Serve immediately, tossed with garlic, lemon juice and Parmesan.
• *www.damndelicious.net

Easter's Cheesy Hash Brown Potato Casserole

Guilty pleasures are allowed on holidays....or whenever.

Ingredients:
Potatoes:
2 16 oz. bags frozen hash browns, thawed
2 cups freshly grated cheese  (I bought 2 8 oz. blocks and had extra for topping.)
1 yellow onion, finely diced
1/2 tsp. salt
pepper, to taste
1 pint (16 oz.) sour cream
1 can condensed cream of chicken soup
Topping:
2 cups corn flakes, crushed
1/2 cup butter, melted

Directions:
1. Preheat oven to 325 degrees, and generously butter a 9 x 13 or 3.5 quart casserole dish.  

2. In a large bowl, mix all of the potato ingredients together.  Transfer to the buttered dish and spread evenly.  (Top with extra grated cheese if you have any...)

3. Combine the melted butter with the crushed corn flakes and spread atop the potato casserole.

4. Bake uncovered for one hour.  (I baked mine for 30 min at 400 degrees.)

*Mom