Onion Roasted Potatoes

From my mom, via my sister

Simple Roasted Butternut Squash

From Allrecipes.com

Ingredients:

1 butternut squash - peeled, seeded, and cut into 1-inch cubes

2 T olive oil

2 cloves garlic, minced

salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees F.

2. Pour olive oil and garlic into gallon zip lock bag. Place butternut squash in bag and shake until well coated. Arrange coated squash in baking sheet or dish. Salt and pepper to taste.

3. Roast in oven for 25-30 minutes until squash is tender and lightly browned. 

Cauliflower, pea, and edamame salad

All ingredients are approximate. Just add to the ratios that you like.

Ingredients

1 head cauliflower, chopped into bite sized pieces

1 cup frozen peas, thawed 

1 cup edamame, cooked

1/2 cup green olives, sliced

1/4 cup ranch dressing

1/2 cup nonfat plain yogurt

1/2 tsp garlic powder

1 cup cashew nuts

Directions

Mix all ingredients together and refrigerated or enjoy immediately.

Funeral Potatoes

Ingredients:
24-32 oz. bag frozen hashbrowns
2 cups shredded cheese
1 can cream of chicken (or mushroom) soup
1 tsp salt
2 cups sour cream
1/2 cube melted butter
1 T minced onions
2 cups crushed corn flakes
2 T melted butter

Directions:
1. Puncture potato bag. Place on a paper towel and microwave for 15 minutes.

2. Mix everything but corn flakes and last 2 T butter. Add hash browns when they're done. Mix all together and pour into 9 x 13 pan.

3. Crush corn flakes in food processor and mix with 2 T melted butter. Sprinkle evenly on top of potato mixture.

4. Cook at 350 degrees F for 50 minutes.

Ranch roasted potatoes

1 oz. (2 T.)  Hidden Valley ranch salad dressing & seasoning mix
2 lbs. Small red potatoes, quartered
1/4 cup vegetable oil (or olive oil)

Preheat oven to 450F.

Place potatoes in gallon sized ziplock bag and add oil; seal bad & toss to coat.
Add salad dressing mix and toss again until coated.
Bake in u breaded baking pan at 450F for 30 to 35 minutes or until potatoes are brown and crisp. If using glass pan, reduce heat to 425F.

Makes 4-6 servings.