Pizza Style Spuds

Ingredients

3.5 oz sliced pepperoni

1 lb hot Italian sausage

6 tablespoons butter

1 small onion, diced

2 cloves garlic, minced

6 tablespoons flour

2 teaspoons kosher salt

3 cups milk

½ pound sharp cheddar cheese, grated

1 ½ pounds potatoes, frozen shredded

Method

Cook the sausage (without the casings) in a pan. Remove as much grease as you can and set aside.

While the oven is preheating to 375, melt the butter in a pan. Add the onions and cook for about 5 minutes. Add garlic and cook for another minute.

Whisk in the flour and salt and cook for 1 minute. Gradually stir in milk and cook, stirring constantly, until mixture thickens slightly.

Reduce heat to low, and stir in cheese until melted.

Put your shredded potatoes in a baking dish and pour the cheesy liquid over the top. Add the cooked sausage and stir it all together.

Bake, covered for 35 minutes. Uncover, top with pepperoni, and bake 25 minutes longer or until potatoes are tender and pepperoni is crisp.

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Best Turkey Gravy Ever

Ingredients

• 32 oz liquid (drippings and chicken stock)
• 1/8 cup red wine
• 2 tablespoons & 1 teaspoon butter
• 2 tablespoons & 1 teaspoon flour
• 3 teaspoons brown gravy mix
• 3 teaspoons onion gravy mix
• 1/2teaspoon fresh ground black pepper

Method

Make a roux with the butter and flour.

Remove the turkey from the pan, and deglze with the wine.

Seperate the drippings from the oil, then add the drippings to a measuring cup. Top the measuring cup off with enough chicken stock to make 32 ounces of liquid.

Slowly add the liquid to the roux, whisking all the while.

Add the rest of the ingredients and whisk like a mofo. Bring to a boil, then reducing to a simmer. Cook until desired consistency is reached.

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Bacon Cheese Potatoes

For today's culinary adventure, I added a half pound of bacon to my Cheesy Shoestring Potatoes, and topped them with crushed cheddar goldfish, instead of breadcrumbs.

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Shepherd's Pie

Ingredients:

• 3 lbs ground beef
• 16 oz mixed veggies
• 4 cups beef gravy
• 5 lbs potatoes
• 1 stick butter (room temp)
• 16 oz sour cream
• 1 lb grated sharp cheddar cheese
• 2 bulbs roasted garlic
• 1 tablespoon kosher salt

Method:

Scrub and peel (if desired) your potatoes. Cut them into 1/2” slices and add to water to boil until soft enough to mash.

While the potatoes are cooking, roast the garlic, and brown/drain the ground beef.

Stir the ground beef and mixed vegetables together in an enormous baking pan. I like the big aluminum ones. Mix the gravy in with the meat/veggie blend.

When your potatoes are done, drain the water, then put them back in the pot for mashing. Add the butter and garlic, and mash by hand.

Add the cheese, sour cream and salt, and mix well with an electric mixer, until smooth.

Spread the cheesy mashed potatoes evenly over the meat/veggie/gravy mix. Cover with aluminum foil and bake at 350 for 45 minutes.

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Garlic Mashed Potatoes

Ingredients:

• 1 (10 lb) bag of potatoes
  
• 32 ounces sour cream
• 1/2 pint heavy whipping cream
• 3 bulbs roasted garlic
  
• 1 lb butter (room temperature)
• 1 teaspoon kosher salt
  

Process:

Scrub the potatoes clean. Feel free to peel them too, if that's your thing, but I like to leave the peels on.

Cut the potatoes into 3/4" slices, and boil, in a giant pot, until soft.

Put the potatoes back in the giant pot and mash by hand. Add the rest of the ingredients, then whip with an electric mixer. I like to leave them a little lumpy.

Serve with your favorite gravy, and fresh-ground black pepper.

Variations:

Adding a bag of thawed mixed veggies is a nice touch.

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Cheesy Shoestring Potatoes

A cheesy, buttery delight to go with just about anything. Start by getting all your ingredients measured and prepared.

• 6 tablespoons butter
• 1 small onion, minced
• 2 cloves garlic, minced
• 6 tablespoons all-purpose flour
• 2 teaspoon salt
• 3 cups milk
• 1/2 pound sharp cheddar cheese, shredded
• 1 1/2 lbs peeled shredded potatoes (frozen shoestring hash browns will work)
• Grated parmesan cheese
  
• Cajun seasoning
• 1/3 cup bread crumbs

While the oven is preheating to 375, melt the butter in a pan. Add the onions and cook for about 5 minutes. Add garlic and cook for another minute.

Whisk in the flour and salt and cook for 1 minute. Gradually stir in milk and cook, stirring constantly, until mixture thickens slightly.

Reduce heat to low, and stir in cheese until melted.

Put your shredded potatoes on a baking dish and pour the cheesy liquid over the top. Stir it up a bit to keep your onions from floating on top. Sprinkle on some grated parmesan and cajun seasoning.

Bake, covered 45 minutes. Uncover, top with bread crumbs, and bake 15 minutes longer or until potatoes are tender.


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