Packet Potatoes

I made the most wonderful meal last night. I would like to see all of you making this because it was seriously out of this world! These potatoes I saw on The Pioneer Woman site, which I look at daily. I have never made anything from her that didnt turn out great. My dad used to make potatoes like this for the BBQ pit and they had similiar ingredients and he also topped them with parmesan cheese. The kicker for these potatoes is that you add heavy cream. When these babies are done cooking they have the most amazing creamy sauce. It has very simple ingredients so you can pretty much make them anytime. The chances are very good you will have all the stuff on hand. I have to say, these little pre cut foil pieces come in very handy if you happen to ever come across them at your local grocery store. I also made a delicious corn pudding and some mini meatloaves and I will post those tomorrow and Sunday.In each piece of foil is one potato, cubed, chopped onions, salt, pepper, chopped parsley (fresh would be best, but you know, you do what you gotta do) and some pats of butter.
Okay, now this is just the best part. I guess I poured about 1/4 cup over the top of each.

It wasnt soupy, but you could see it.

Sealed them up tight and cooked about 45 minutes. The end result is a creamy, wonderfully tender and flavorful side to any kind of meat!

Packet Potatoes

4 medium sized baking potatoes, cubed

1 cup onions, chopped

sprinkle of salt

sprinkle of pepper

chopped parsley to taste

1 stick of butter, divided into tablespoon sized pats

1 cup of heavy cream

Cut four squares of foil and place a cubed potato in each. Top with 1/4 cup onion. Add salt, pepper and chopped parsley to taste. Evenly distribute the pats of butter on the four potatoes. Pour 1/4 cup heavy cream over each. Seal up and bake at 350 for about 45 minutes.

Vermicelli Salad

Hi ya'll. Hope everyone is having a great weekend. We are so not enjoying the time change! I will be screwed up for a solid week. The only think I like about this time change is the fact that I know that summer and the end of the school year will be here soon! Today I am bringing you another side dish because I was looking back on all my previous posts and realized I had no side dishes even though I have many to share with you. The one I am bringing today is great for this time of year because it is so light and everyone tends to BBQ and just generally like dishes that arent so heavy.Ingredients: Vermicelli, vegetable oil, season all, green onions, celery, black olives, mayo.

Prepare your vermicelli according to the package directions.
Drain and place in a large bowl. Add vegetable oil and season all and let sit in fridge overnight.

The next morning kind of seperate it with a fork and loosen it up.

Add black olives, onions, and celery and mix well with a fork.
When mixed well add two spoonfuls of mayo and mix well.

Delicious and creamy.


Vermicilli Salad

1 package vermicelli pasta, cooked

1/2 cup vegetable oil

1 tablespoon season all

Mix this together and refrigerate overnight.

Next day:

add 1 cup celery, chopped fine

3 green onions tops and all

2 big spoonfuls of mayo

1/2 of a small can chopped black olives.

Mix well and enjoy!

Broccoli Cornbread Dressing

Hi All! With Easter right around the corner and spring springing up everywhere I cant help but start thinking about our Easter Dinner. Although my kids are too old to hunt eggs (we do it anyway) they are old enough to really understand the meaning of the season and that gives me joy on a different level of motherhood. My girls make me prouder and prouder everyday. We have a small family but they get alot of happiness out of just being together. This side dish is a must at Easter. It is a springier twist on our Thanksgiving dressing and it goes great with the peach glazed ham that we have. I will bring that recipe to my blog soon! This is so easy and it doesnt tie up alot of your time or your oven time.This is the very simple ingredients.
Melt your two stick of butter and saute onions just a little, til they become clear.

In a mixing bowl add your cornbread....

and the onion butter mixture together. Mix.

Add your thawed out, but not cooked broccoli.

Add 4 slightly beaten eggs. Mix.

Add your 1 cup of cottage cheese. Add salt and pepper to taste.

I put this in a small roaster I have. No need to grease the pan.

Bake at 400 degrees.

Easy Easy Easy.