Crash Potatoes

this makes a easy side dish for chicken,pork,or beef.  this came from the Pioneer Womans' food blog via my sweepstakes forum.  they smelled so good coming out of the oven I think I remember eating one off the baking sheet (purely to insure recipe integrity i'm sure...). you can use baby red bliss potatoes or the small dutch golds,both came out delicious.

12 whole New Potatoes (or Other Small Round Potatoes)


3 Tablespoons Olive Oil

Kosher Salt To Taste

Black Pepper To Taste

Rosemary (or Other Herbs Of Choice) To Taste  * i've used Mrs Dash blends and its been fine



Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown

*the instructions say 6 servings,but i'm just saying i know even lilmama asked for seconds and thirds on these potatoes. I liken the smell to french fries when they are baking.

White Pizza Dip

I love white pizza with veggies on top,its a nice change from a tomato based sauce. came across this dip on a blog and it was originally printed on a Lipton box. reminds me of the same taste,still the same calories and fat i'm afraid..smile.



1 envelope Lipton Recipe Secrets Savory Herb and Garlic Soup Mix

1-16 oz container sour cream

1cup (8 oz) ricotta cheese

1 cup mozzarella cheese, shredded

1/4 cup pepperoni, chopped



Preheat oven to 350 degrees. In a shallow, 1 quart casserole, combine soup mix, sour cream, ricotta cheese, 3/4 cup mozzarella cheese and pepperoni. Sprinkle remaining 1/4 cup of mozzarella on top. Bake uncovered for 30 minutes or until heated through. Serve with slices of Italian or French bread or your favorite cracker.

Fruit Dips

with all the summer abundance on sale I've had to figure out how to use up the fruits and veggies before they turn.  one quick and easy way to get your kids to try fruits and veggies they may not like is to use dips. who doesn't love dipping food into ketchup,onion dip,salsa,etc?  today i'm concentrating on 2 sweetened fruit dips,both easy and take 2 minutes,plus no cooking required.


1. cream cheese dip

couldn't be simpler,take a 8 oz brick of cream cheese(i've used neufchatel,never fat free so can't comment on it) mixed with a jar of marshmallow fluff. cover,refrigerate and enjoy! I usually halve this since its just the 2,now 3 of us.


2. sour cream fruit dip

4oz sour cream
2 teaspoons brown sugar

mix in a bowl,cover and refrigerate.