For aches and pains

How to Make Juniper Berry Ointment for Joint, muscle and Arthritis Pain Relief http://www.healthyandnaturalworld.com/juniper-berry-ointment-for-arthritis-pain-relief/ Juniper berry have anti-inflammatory properties and it's of great help to those suffering from arthritis, gout and other diseases such as rheumatism and pain in the joints and muscles. Find here how to make effective ointment to treat these problems

Salad dressing

I love ranch dressing, but it's full of fat and calories, until now. This whole jar of Ranch Dressing is only 1.75 grams of fat and 255 calories! 1 cup plain Greek yogurt 1 packet hidden valley ranch mix 1/2 cup 1% milk. Whisk together, chill 1 hour before use. Perfect consistency and tastes better than bottled! Join our group where we share tips, healthy ideas, recipes, weight loss support, friendship and lots of fun! http://youtu.be/vtRIsJ-CEe8

Desserts

Not Yo Mamas Banana Pudding     From pinkpasta 7 years ago

• Serves 12

Ingredients

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• 2 bags Pepperidge Farm Chessmen cookies (these are shortbread cookies) OR vanilla wafers
• 6 to 8 ripe bananas, sliced (NOT overly ripened. They turn brown very fast!)
• 2 cups milk
• 1 (5 ounce) box instant French vanilla pudding
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

How to make it

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• Line the bottom of a 13" by 9" by 2 " dish with bag of cookies and layer bananas on top.
• In a bowl, combine the milk and boxed pudding mix; blend well using a hand-held electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture t o the pudding mixture and stir until well blended.
• Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

http://www.grouprecipes.com/13399/not-yo-mamas-banana-pudding.html

**BROWNIE REFRIGERATOR CAKE** 9x13 pan **Be sure to save this by clicking "SHARE" so You will be able to find it on your own timeline later!** Ingredients: 1 box brownie mix 1 extra large egg 1 (8 oz.) package cream cheese, softened 1 cup powdered sugar 2 (8 oz.) containers whipped topping 1 (3 oz.) package instant chocolate pudding 1 (3 oz.) package instant vanilla pudding 3 1/2 cups milk 1 Hershey candy bar or chocolate syrup Directions: Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve

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IMPOSSIBLE PIE~~ All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie Ingredients 2 cups milk 1 cup shredded coconut 4 eggs 1 teaspoon vanilla extract 1/2 cup all purpose flour 8 Tablespoon butter 3/4 cup sugar 1/4 teaspoon ground nutmeg Directions Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well. Pour into a greased and floured pie plate. Sprinkle nutmeg on top. Bake at 350 degrees for 45 minutes. Like & Share Join us here for more every day fun, tips, recipes, weight loss support & motivation Lose it with Alexis FOLLOW ME ON FACEBOOK - I am always posting awesome stuff! Alexis Jonathan Salyers http://bit.ly/183Cdm8

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 Foodies TV's photo.

Mini Peach Cobbler Recipe:

Preheat oven to 350˚F.

Ingredients:

1 cup sugar
1 cup flour
2 tsp baking powder
a dash of salt
3/4 cup milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches

Directions:

Put 1 tsp of melted butter into each regular size muffin tin.

Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.

Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter.

Then put 1 tbsp diced peaches on top of the batter.

Sprinkle with brown sugar and then cinnamon.

Bake the regular size muffin tins for 12 minutes.

Let them cool almost completely before taking out of pan. 

Hamburger Dishes

GOULASH

GOULASH Here's an old family favorite that will be yours! Absolutely delicious!!! Ingredients 2 pounds ground beef (or meat of your choice)... 1 large yellow onion, chopped 3 cloves garlic, chopped 3 cups water 2 15 oz cans tomato sauce 2 15 oz cans diced tomatoes 2 tablespoons Italian seasoning 3 bay leaves 3 tablespoons soy sauce 1/8 teaspoon salt 1/8 teaspoon pepper 1 tablespoon seasoned salt 2 cups elbow macaroni, uncooked Directions In a Dutch oven, sauté the ground beef over medium-high heat until no pink remains. Break up the meat while sautéing. Spoon off any grease and add the onions and garlic to the pot and sauté until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, salt, pepper and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes stirring occasionally. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad

Flu Fighting

Hawian Crockpot

Classic Rock 101.1

Got this from a buddy of mine Rick Stankus!! Jay Stoneman Stone
SWEET HAWAIIAN CROCK-POT CHICKEN--EASY AND YUMMMY!!
2 lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done! Serve with brown rice and you have a complete, easy meal!!

Crock-Pot Hawaiian Meatballs

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

This simple recipe for Crock-Pot Hawaiian Meatballs is a crowd pleaser, You can easily double this recipe and cook in a larger slow cooker (6-7 quart) and take to your next pot-luck party. Or, serve over some rice with a side of stir-fry vegetables for a quick and easy family-friendly main dish!

Ingredients

1 (18 Oz.) Jar Pineapple Preserves (I used Smucker’s brand)

1 (8 Oz.) Jar Hoisin Sauce (I used Lee Kum Kee brand)

2 Teaspooons Minced Garlic

3 Bell Peppers (I used one of each – red, yellow, orange)

1 (32 Oz) Bag Frozen Fully Cooked Meatballs (I used Farm Rich brand)

Instructions

1. In a bowl mix together the pineapple preserves, hoisin sauce and minced garlic.
2. Cut each bell pepper in half and scoop out seeds and cut off top stem end.
3. Slice each bell pepper half into 1/2 inch strips and then cut crosswise into 1/2 chunks/cubes.
4. Place frozen meatballs and cut bell peppers into a 4-5-quart slow cooker.
5. Pour sauce over meatballs and give everything a quick toss.
6. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours until meatballs are warmed through and bell peppers are tender.
7. Serve as an appetizer or over rice as a main dish.
8. Enjoy!

http://crockpotladies.com/recipe-categories/appetizers/crockpot-hawaiian-meatballs/

Great appetizer for parties or serve over rice with some vegtables and make a meal

served these tasty meatballs over some sticky rice and a bag of frozen stir-fry vegetables that I cooked up with just some sesame oil and minced garlic and we had these for dinner.
Read more at http://crockpotladies.com/recipe-categories/appetizers/crockpot-hawaiian-meatballs/#LwSkXtgeS73Rv1xl.99

Watch out dear readers, this recipe for Crock-Pot Hawaiian Meatballs is going to knock your socks off. These meatballs are mighty addictive. I actually made a double batch of this recipe in my large 7-quart slow cooker and took these to a potluck event at the kids school and they were a HUGE hit and not a single meatball was left. I was so sad.
But not really because later that week I made another batch and served these tasty meatballs over some sticky rice and a bag of frozen stir-fry vegetables that I cooked up with just some sesame oil and minced garlic and we had these for dinner.
The entire family gobbled these up…totally a kid friendly meal!
This is one of those recipes that has minimal prep – cut your bell peppers, mix your sauce and dump everything in the Crock-Pot, turn it on and let it cook away!

You just cannot go wrong with this recipe folks and there are only 5 ingredients which makes it just super easy to make.
I urge you to try this recipe yourself and either make it for dinner or as an appetizer for your next get together. You won’t be disappointed, I promise!

Print

Crock-Pot Hawaiian Meatballs

Rating: 5

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

This simple recipe for Crock-Pot Hawaiian Meatballs is a crowd pleaser, You can easily double this recipe and cook in a larger slow cooker (6-7 quart) and take to your next pot-luck party. Or, serve over some rice with a side of stir-fry vegetables for a quick and easy family-friendly main dish!

Ingredients

1 (18 Oz.) Jar Pineapple Preserves (I used Smucker’s brand)

1 (8 Oz.) Jar Hoisin Sauce (I used Lee Kum Kee brand)

2 Teaspooons Minced Garlic

3 Bell Peppers (I used one of each – red, yellow, orange)

1 (32 Oz) Bag Frozen Fully Cooked Meatballs (I used Farm Rich brand)

Instructions

1. In a bowl mix together the pineapple preserves, hoisin sauce and minced garlic.
2. Cut each bell pepper in half and scoop out seeds and cut off top stem end.
3. Slice each bell pepper half into 1/2 inch strips and then cut crosswise into 1/2 chunks/cubes.
4. Place frozen meatballs and cut bell peppers into a 4-5-quart slow cooker.
5. Pour sauce over meatballs and give everything a quick toss.
6. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours until meatballs are warmed through and bell peppers are tender.
7. Serve as an appetizer or over rice as a main dish.
8. Enjoy!

Read more at http://crockpotladies.com/recipe-categories/appetizers/crockpot-hawaiian-meatballs/#LwSkXtgeS73Rv1xl.99

For your health

Healthy Snacks

Healthier and Cheaper than Granola Bars.

Baked Oatmeal To Go-- Instead of granola bars! Cheaper and you know exactly what goes in them! I have to make these! Ingredients 2 eggs 1 teaspoon vanilla extract 2 cups applesauce, unsweetened 1 banana, mashed 6 packets of Sweetleaf Stevia or 1½ teaspoons stevia powder or use ½ cup honey 5 cups, Old Fashioned rolled oats {Bob’s Red Mill} ¼ cup flaxseed meal 1 tablespoon ground cinnamon 3 teaspoon baking powder 1 teaspoon salt 2¾ cups milk Optional toppings: raisins, walnuts, chocolate chips Instructions Preheat oven to 350 degrees. Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl. Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients. Finally pour in milk and combine. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter. Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags. Nutrition Info (without toppings) Servings: 18* Calories for one: 143* Fat: 4g* Cholesterol: 25mg* Sodium: 161mg* Fiber: 4g* Sugars: 4g* Carbs: 23g* Protein: 6g* **Gluten Free & Diabetic Friendly** Recipe Source: SugarFreeMom.com


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Black Bean Brownies... MMmmm
Ingredients:
1 can black beans
1/2 c. cocoa
4 Tbsp. extra-virgin coconut oil
1/2 c. xylitol
2 level tsp. stevia powder
1 tsp. organic vanilla extract
3 large free range eggs
1/2 c. gluten-free flour
1/4 tsp. sea salt
http://www.draxe.com/recipe/black-bean-brownies/

 

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 Gluten Free Cauliflower Fritters
You can use whatever dipping sauce you like. These are not spicy little fritters, so it’s nice to have a dip with some real flavor. My dipping sauce is a little something I like to call Better Than Thousand Island Dressing. (It’s the same sauce I made for those Crispy Fried Onions around Thanksgiving.)

We’ll be “ricing” some cauliflower. Stop rolling your eyes and hear me out! The whole trend of using cauliflower as “rice,” which leads directly to making cauliflower pizza, is something I resisted mightily. We’re talking major eye rolls, perhaps because I love real gluten free pizza (turn to page 186, please) so much and didn’t want to ruin it for myself or for anyone else. If I did, what would I serve for dinner to my family every Friday night?? But then I made it because well I just broke down, and if it’s too cliché to say that I see the light, then ignore me completely. But I see the light. It’s really good. I like to “rice” the cauliflower ahead of time (like, days ahead of time—I tend to do a couple heads at a time and then freeze it and defrost as needed) since it involves using a food processor and I hate that. But it’s totally food processor-worthy. And if you know me at all that is certainly saying something.

I’m not sure if it’s a super food or not, and that whole concept always seems like a bill of goods to me, but it’s delicious and it’s a vegetable and all 3 of my children (+ my husband) will eat it greedily. Score.

It dresses up a Super Bowl party, too. Which isn’t half bad.
Am I the only one who was hoping the weather for Sunday was going to be cold enough that they would change kickoff to earlier like they said they would? Probably. I’m no night owl, that’s for sure.

Prep time: 30 minutes       Cook time: 20 minutes       Yield: 12 fritters

Ingredients

FRITTERS
1 large head raw cauliflower (to yield about 12 ounces “riced”)
3 eggs (180 g, out of shell) at room temperature
3 tablespoons chopped fresh flat-leaf parsley
1 ounce finely grated Parmigiano-Reggiano cheese
8 ounces Asiago cheese, grated (can use another semi-hard cheese)
Vegetable oil, for frying
1/3 cup (about 45 g) cornstarch
1/2 to 3/4  cup fresh Panko-style gluten free bread crumbs
DIPPING SAUCE
1/2 cup (114 g) plain yogurt
2 tablespoons mayonnaise
2 tablespoons tomato ketchup
1 tablespoon freshly-squeezed lemon juice
1/8 teaspoon kosher salt
1 teaspoon smoked Spanish paprika

Directions

• Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
  
• First, “rice” the cauliflower. Slice all of the florets off of the cauliflower, rinse them thoroughly, and pulse them in a food processor until they are the texture of short-grain cooked rice. Place the riced cauliflower in a large, microwave-safe bowl (or a medium, heavy-bottom lidded stockpot), add about 2 tablespoons water and cover tightly with plastic wrap (or the stockpot lid). Cook on high for 3 to 4 minutes (or over medium heat for about 5 minutes) until the cauliflower is more tender but still firm. Uncover the bowl or stockpot, and allow the cauliflower to cool until no longer hot to the touch.
  
• Transfer the cooked and riced cauliflower to a large tea towel or cheese cloth, gather the towel or cloth tightly around the cauliflower and wring out all of the moisture. There will be more moisture than you expect. Keep wringing until the cauliflower is clumped and mostly dry. Set it aside.
  
• To a large mixing bowl, add 2 of the 3 eggs and beat well. Add the riced and dried cauliflower, parsley, Parmigiano-Reggiano cheese and Asiago cheese, and mix to combine. The mixture may seem somewhat dry, but will hold together when pressed. Roll the cauliflower mixture into balls about 1 1/2-inches in diameter, pressing the mixture as firmly together as possible. You should have about 12 balls. Set up a dipping station with three flat bowls. In one bowl, place the cornstarch. In a second, place the remaining egg, beaten with 1 tablespoon water. In the final bowl, place the bread crumbs. Roll each ball in the cornstarch, then the egg wash, and finally the bread crumbs, and place it on the prepared baking sheet.*
  *Make-ahead Note: The fritters can be made ahead of time up to this point, and frozen in a single layer on a baking sheet until solid, then transferred to a sealed container and kept in the freezer. Defrost overnight in the refrigerator in a single layer on a baking sheet or other flat surface before continuing with the recipe.
  
• Place about 1 inch of oil in a large, heavy-bottom skillet, and place the skillet over medium-low heat. Once the oil is rippling, press the breaded balls firmly between your palms to create a patty about 1/2-inch thick, and place in the oil. Do not crowd the patties in the oil. Cook for about 2 inches on each side, or until lightly golden brown and beginning to firm up. Place each on paper towels to drain briefly, then return to the prepared baking sheet, placing each fritter about 1 inch from the next. Repeat with the remaining fritters. Place the baking sheet in the center of the preheated oven and bake for 10 minutes, or until beginning to sizzle on the bottom. Remove from the oven, and serve after allowing them to set for about 5 minutes.
  
• To make the dipping sauce, combine all of the ingredients in a medium-size bowl and whisk until smooth. Adjust the sauce to taste. The dipping sauce can be made up to 2 days ahead of time, covered and stored in the refrigerator. Serve at room temperature.

 Health is Wealth's photo.

Baked Apple Chips with Cinnamon

It's healthy to make your own chips for your kids and family.
Try it this today!

Ingredients
1-2 apples
1 tsp cinnamon

Instructions
1.Preheat oven to 200 degrees.
2.Using a sharp knife or mandolin, slice apples thinly. Discard seeds. Prepare a baking sheet with parchment paper and arrange apple slices on it without overlapping. Sprinkle cinnamon over apples.
3.Bake for approximately 1 hour, then flip. Continue baking for 1-2 hours, flipping occasionally, until the apple slices are no longer moist. Store in airtight container.

http://glutenfreeonashoestring.com/gluten-free-cauliflower-fritters/

Healthier Cookies

 >

 

Oatmeal Sandwich Cookies

http://www.nytimes.com/recipes/1015962/oatmeal-sandwich-cookies.html

For the cookies

• 80 grams shredded sweetened coconut flakes (3/4 cup)
• 1 cup unsalted butter, softened
• 330 grams packed dark brown sugar (1 3/4 cups)
• 2 tablespoons honey
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 190 grams all-purpose flour (1 1/2 cups)
• 7 grams fine sea salt (1 teaspoon)
• 3 grams baking powder (1 teaspoon)
• 8 grams ground cinnamon (4 teaspoons)
• 260 grams rolled oats (3 cups)
• 100 grams dates, pitted and chopped (1/2 cup)
• 65 grams granulated sugar (5 tablespoons)

For the filling

• 6 ounces cream cheese, softened
• 6 tablespoons mascarpone
• 25 grams confectioner's sugar (3 tablespoons)
• 1 1/2 teaspoons vanilla extract

Preparation

1.

Heat oven to 350 degrees. Spread coconut flakes on a rimmed baking sheet. Toast, stirring occasionally, until lightly colored and fragrant, 7 to 10 minutes. Cool. Raise oven temperature to 375 degrees.

2.

In the bowl of a mixer fitted with the paddle attachment, cream the butter until light. Beat in brown sugar and honey, then beat until very fluffy, about 5 minutes. Beat in eggs, one at a time. Beat in vanilla.

3.

In another large bowl, whisk together flour, salt, baking powder and 1 teaspoon (2 grams) cinnamon. With the mixer set on low, beat flour mixture into butter mixture until combined. Beat in oats, dates and toasted coconut.

4.

Line three baking sheets with parchment paper. In a small bowl, stir together granulated sugar and remaining 3 teaspoons (6 grams) cinnamon. Roll heaping tablespoonsful of dough into balls, then roll balls in cinnamon sugar; transfer to baking sheet, leaving about 1 1/2 inches of space between dough balls. Bake until cookies are golden brown, about 15 minutes. Let cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.

5.

Make the filling: Using the electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Beat in mascarpone, confectioner’s sugar and vanilla. Scrape down sides of bowl. Sandwich about 1 tablespoon of filling between two cookies; repeat with the remaining filling and cookies.

YIELD

About 36 cookies, for 18 sandwiches

Well, this changes EVERYTHING!!! I didn't know this. Did you?

You can make cookies from any box of cake mix. Just add 2 eggs and 1/3 cup oil to any 18 oz mix. Drop into 1-inch mounds and bake at 350 degrees for 8 minutes for delicious and easy cookies.


 

For Sore Throats and Coughs

Healthy Cookies

Raw Gingerbread Cookie Balls

2 cups raw organic almonds or pecans (for a more rich taste or blend the 2)
6 Medjool dates, pitted
3 tablespoons unsulphered organic blackstrap molasses
1 teaspoon ground cinnamon
1/2-inch nub fresh ginger
dash ground cloves
dash ground nutmeg
pinch of sea salt
For rolling:
shredded unsweetened coconut (optional)
 

Throw all the ingredients into a food processor. Roll into bite sized balls. Roll in shredded coconut... and Voila!, easy, healthy balls for any Holiday party!

 

Carrot Cake Pecan Cookies with Orange Cream Cheese Frosting

Soft, cake-like cookies with the tastiest cream cheese frosting ever!

Yield: 2 dozen small
Prep Time: 30 minutes
Cook Time: 9 minutes
Total Time: 39 minutes

Ingredients:

1/4 cup softened butter
1/4 cup coconut oil*
1/3 cup + 1 tablespoon granulated sugar**
1 tablespoon molasses
1 teaspoon vanilla
1 egg
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup grated carrot
1/4 cup pecans + more for garnish, if desired
frosting:
2 oz. softened cream cheese
1/4 cup softened butter
1 teaspoon orange zest
1 cup powdered sugar

Directions:

Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mats and set aside.
Cream butter, coconut oil, sugar and molasses together until completely smooth. Scrape sides and mix again briefly. Stir in vanilla and egg. Then stir in dry ingredients until just combined. Scrape sides and stir again briefly. Stir in carrot and nuts by hand. Scoop onto prepared baking sheets and bake 8-9 minutes or until edges are brown and cookies have poofed up slightly in the center. Cool 2 minutes on baking sheet, then transfer to cooling rack. Cool to room temperature.
For the frosting, place all ingredients into a small bowl and whip until smooth. Spread each cookie generously with frosting and top with chopped pecans if desired.

*If you do not have coconut oil, simply use butter.
**If you do not have granulated sugar and molasses, simply use brown sugar.

 

Shrimp Dishes

Ruth’s Chris New Orleans-Style BBQ Shrimp: Ingredients: -Makes 4 servings -20 large (16/20) shrimp, peeled and deveined -1 ounce canola oil -1 tablespoon plus 5 teaspoons green onions, chopped -2 ounces dry white wine -1 teaspoon fresh chopped garlic -4 tablespoons Lea & Perrins Worcestershire Sauce -1 teaspoon Tabasco -1/2 teaspoon cayenne -1/2 teaspoon paprika -8 ounces (2 sticks) salted butter Directions: Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter. Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half. When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low. Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter. Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.

Potato Dishes

Cast-Iron-Roasted Potatoes

Oxmoor House

You don't have to fry potatoes to get them crispy. In this recipe, a big, heavy cast-iron skillet sits (empty) in a 350-degree oven until it's so hot that when you drop quartered, skin-on red potatoes in, along with a touch of oil, they sizzle and brown on contact. After another 45 minutes in the heat, they're crunchy on the outside and soft inside.

Get the recipe: Cast-Iron-Roasted Red Potatoes with Rosemary and Onion

 

Smashed Potatoes With Garlic And Herbs

 

This game-changing technique will alter your view of just how delicious a potato can be. First, you cook baby new potatoes in simmering water just until they're soft enough that you can smash them slightly with the bottom of your fist. Then, you transfer them to a baking pan, coat them with olive oil and salt and slide them into a blazing-hot oven. The banged-up edges of the potatoes will be brown and crisp, while the insides will be soft and pillowy.

Get the recipe: Smashed Potatoes with Garlic and Herbs

Oven-Baked Fries

Thinkstock

Since Elizabeth Gordon, author of The Complete Allergy-Free Comfort Foods Cookbook, must avoid wheat, she can't eat french fries at restaurants because too many breaded items go into the fryer with or before the fries. Her at-home solution is to use the oven. She says russet potatoes crisp up nicely if you bake them on an unlined metal baking sheet.

Get the recipe: Oven-Baked Fries

Creamless Mashed Potatoes

Southern Art

Plain yogurt makes these mashed potatoes reliably creamy but also adds a new element: a slight tang, similar to what you'd get from mayonnaise. At Southern Art restaurant in Atlanta, executive chef Anthony Gray mixes in roasted garlic, scallions, rosemary and a splash of chicken broth too.

Get the recipe: Creamless Mashed Potatoes

FAUX CHEESY POTATOES (Low Carb) | Spaghetti Squash is my "Go To", low carb replacement for potatoes. It tastes very similar to hash browns, and can make a delightfully delicious casserole with a fraction of the calories! ‪#‎fit‬ ‪#‎fitness‬ ‪#‎weightloss‬ ‪#‎wellness‬ ‪#‎nutrition‬ ‪#‎information‬ ‪#‎recipe‬ ‪#‎food‬ ‪#‎foodie‬ ‪#‎eat‬ ‪#‎loseweight‬ ‪#‎healthy‬ ‪#‎healthyeating‬ ‪#‎cleaneating‬ ‪#‎fitnessaddict‬ ‪#‎glutenfree‬ FOLLOW THE LINK BELOW FOR  RECIPE! http://thescienceofeating.com/2013/08/13/faux-cheesy-potatoes-low-carb/