LOADED POTATO CAKES

5 Medium Potatoes, peeled and cubed
1 Tablespoon Granulated Garlic
2 Tablespoons Butter or Marg.
2 Teaspoons Salt
10-12 oz. Sour Cream
1 Large Onion, chopped
2 Tablespoons Butter or Marg.
1 Lb. Bacon, cooked and crumbled
4 oz. Cheddar Cheese, shredded
1 Small Box Panko Bread Crumbs
Oil For Pan Frying

In a large pot, add the cubed potatoes and cover with water. Season with salt and boil the potatoes until soft and tender. While the potatoes boil, caramelize the chopped onion in a skillet with 2 tablespoons of butter and a little sugar or you can not caramelize and just fry them with a little salt added to them. Do this slowly over low heat, allowing the oinons to release their sugar and turn golden brown if caramelizing. Set aside. When the potatoes have cooked, drain and place into a large mixing bowl. To the potatoes, add the granulated garlic, butter, and salt and sour cream. Mix on medium speed until the potatoes are fully blended and smooth. Next, chop the bacon into small pieces and add it and the onions to the bowl of poatoes. Toss the cheese on top of all this. Stir the ingredients until they are mixed good and then taste to see it it needs any more salt. Cover the bowl and place in the ref. for 4-6 hours or overnight. It has to be chilled before it can be fryed so it will not fall apart. When the potatoes are chilled shape into small cakes not big ones or they will fall aprat. Place the panko breading in a shallow pan and one at a time gently press the cakes into the breading and sit aside. In a cast iron skillet heat a 1/3 cup of oil over medium heat. Allow the oil to get hot where it will sizzle when the cakes are put into the oil. Get a metal spatula to turn the cakes with, as it will not tear the breading off the cakes like a plastic spatula does.Fry one cake at a time and flip gently after you see the edges around the bottom get golden in color. The potatoes will soften a little when cooking so you have to flip them quickly. Can be served at breakfast or for lunch.

CREAM CHEESE WALNUT SQUARES

1Yellow Cake Mix
3/4 Cup Chopped Walnuts or can use pecans
1 Stick Butter or Blue Bonnet Marg.
1 Box Powdered Sugar
8 oz. Cream Cheese
1 Egg

Mix together the cake mix, walnuts and butter(room temp.). Press into a sprayed 9 x 13 pan. Mix powdered sugar, egg and cream cheese together. Blend thoroughly with a mixer on medium and spread over the cake layer. Bake 35-45 minutes at 350 or until golden brown. Cool and cut into squares.

COCONUT FRUIT DIP

1/2 Block Cream Cheese (4oz.)
1/2 Cup Sour Cream
1/2 Cup Sugar
1/2 Cup Sweetened Shredded Coconut, the one in the can if you like it

Combine all ingredients well. Use with berries, pineapples, grapes or graham crackers or nilla wafers

PESTO AND TURKEY SANDWICHES

1 Loaf Cibatta Bread 
Deli-sliced Turkey
Tomatoes, sliced
Pepper Jack Cheese, sliced
Pesto
Mayo

Slice cibatta loaf in half and then into wedges. Mix mayo and pesto until you like the way it tastes. Spread on bread and then layer with turkey, tomato and pepper jack cheese. Broil in oven until cheese is melted. Watch and do not let cheese get to brown as it will harden.

GROUND BEEF AND TOMATO CASSEROLE

1 Lb. Ground Chuck
1 Onion, chopped
1 Can Tomato Soup
1 (15oz.) Tomato Sauce
1 Tablespoon Chili Powder
1 Teaspoon Salt
8 oz. Penned Noodles
1 Bag Cheddar Cheese, shredded

Cook noodles until almost done. Drain. Sit aside. Brown beef and onion. Drain. Then add the rest of the ings. and mix well. Pour into a casserole dish and sprinkle with shredded cheese and bake at 350 for 40 minutes.

SALSA CREAM CHEESE DIP

2(8oz.) Packs Cream Cheese
1/3 Cup or more Salsa
2 or 3 Green Onions, chopped
1 Cup Chopped Ham
Pecans

Mix all together and roll in pecans. Ref. until ready to serve.

NUTELLA FRUIT DIP

Who don't love nutella. I could eat the whole jar .lol. This dip is so good for fruits.

1 Jar Nutella
1Container of Greek Yogurt or any brand greek plain yogurt

Take 1/2 cup nutella and mix it with 1 cup yogurt. Stir good. Just mix to your taste. Not as much nutella as yogurt.