Balsamic-Roasted New Potatoes

Recipe adapted from Southern Living

2 tsp. olive oil
2 garlic cloves, minced
1/4 tsp dried time (1 tsp. fresh)
1/2 tsp. kosher salt
1/4 tsp. pepper
2 lbs. small new potatoes, quartered
5 Tbsp. balsamic vinegar, divided
Olive oil/vegetable cooking spray

Stir first 5 ingredients together in a large zip-top bag. Add the potatoes and 3 tablespoons balsamic vinegar; stir or shake well until potatoes are well coated. Arrange potatoes in an aluminum foil-lined jelly-roll pan coated with olive oil/vegetable cooking spray.

Bake, uncovered at 450 for 45 minutes or until potatoes are tender, stirring once. Drizzle with remaining 2 tablespoons vinegar, and toss well. Serve immediately. Makes about 6 servings.

Easy Slow Cooker Clam Chowder

Christmas Eve dinner! You can add extra cubed potatoes and sliced celery. If you are watching your waistline you need to avoid this recipe.

1 (10.75oz.) can condensed cream of celery soup
1 (10.75oz.) can condensed cream of potato soup
1 (10.75oz.) can condensed New England Clam Chowder
2 (6.5 oz.) cans minced clams, one can drained
1 quart half-and-half
1 pint heavy whipping cream

Add all ingredients in slow cooker, mix well and cook on low heat for 6 to 8 hours.

Potato Bake

Okay so I got this recipe at a church function long before I was married, I don't even remember who gave it to me. I haven't made this in years...really it's been a long time, but from what I remember I really liked it. I need to give it a try again!

1 lb. bag frozen diced hash browns
1 can cream of chicken soup
1 can cream of mushroom soup
1 pint of sour cream w/chives

Mix all ingredients together and bake at 350˚ for 45 minutes to 1 hour or until it starts to bubble.

Potato Chowder

A dear friend gave me this recipe when we lived in Rexburg. Our family loves this chowder and they devour it every time it's made! If you have these simple ingredients and 8-10 hours until dinner, I recommend THIS meal!

Potatoes, chicken broth, cream cheese, cream of chicken soup, an onion, some pepper (not pictured), bacon and a slow cooker....couldn't be easier!

Potato Chowder

8 c. diced, peeled potatoes
1/3 c. chopped onion
3 cans (14.5 oz. each) chicken broth
1 can (10 3/4 oz. each) cream of chicken soup
1/4 tsp. pepper
1 (8 oz. pkg) cream cheese, softened
1/2 lb. bacon, cooked and crumbled

In a slow cooker combine first five ingredients (potatoes through pepper). Cover and cook on low heat for 8 to 10 hours or until potatoes are tender.

In a medium bowl place cream cheese. Ladle a little hot soup (trying to ladle potatoes) into bowl and whisk until creamy, add more soup and whisk again then return mixture to the slow cooker and stir to combine. Add the bacon and serve.