Foodie Friday: Cheesy Potatoes

Some may call them scalloped, some may call them cheesy taters... I call 'em freaking fantastic! This recipe is one that's been passed down from my Mema, to my mom, and now to me. To be honest, I'm not sure if this is even the exact way they make them, but it's how I remember it and quite frankly, I make them pretty dang good.

PS- I keep it simple. There really is no way to screw these up.

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Cheesy Potatoes

Prep Time: 40 minutes
Cook Time: 45 minutes

Yields: 10 servings

Ingredients: 

• 2.5 pounds gold potatoes
• 1 bag (2.5 cups) shredded Colby Jack cheese (or whatever kind you prefer)
• 1 cup milk
• 4 Tablespoons butter
• Salt & Pepper to taste

Directions:

Peel and cut potatoes into 1 inch cubes. Par-boil potatoes until a knife can be easily inserted through potato without much force. Layer potatoes, cheese, and salt and pepper into a 9x9 dish. Cube butter into single tablespoon portions, and shove each cube into the potatoes.Pour milk over the potatoes. Cook for 45 minutes at 400 degrees. Enjoy!

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Foodie Friday: Crab & Potato Soup

Over the rainy weekend all I could think about was how excited I was for fall and all of the warm, comforting meals that come along with it. Being the impatient person that I am, when the craving for a warm, heavy soup came along, I had to have it. Turning to my pantry, I pulled out a few ingredients and threw them into a pot. Out of no where-- poof! bam! thank you, ma'am! came this delicious hearty soup that will now be a staple in our household for years to come.

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Crab & Potato Soup

Prep Time: None

Cook Time: 5 minutes

Yields: 2 servings

Ingredients:

• 2 cans Campbell's Cream of Potato Soup
• 1/2 can diced potatoes
• 1 can shredded crab meat (drained)
• 1 cup water
• Salt and pepper to taste

Directions:

Throw all ingredients into a pot, stir, and cook over medium heat until warm. Enjoy!

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