Book Description
One potato, two potato, three potato-four! Introducing the next book in our thriving 101 series, 101 Things to do With a Potato. Each year, the average American consumes close to 140 pounds of potatoes. With that in mind, nothing seems better than a cookbook featuring one of America's major food staples-the potato! "Mrs. 101" Stephanie Ashcraft has ingeniously created simple recipes that take potatoes to a whole new level. Try a Breakfast Burrito in the morning, sample the Sausage Corn Chowder for lunch, have the Italian Potato Chips as a mid-afternoon snack, for dinner try the Potato Crust Pizza, and then savor the Sweet Potato Cheesecake for dessert! Stephanie Ashcraft, author of the New York Times best-selling 101 Things to do With a Cake Mix, is a full-time mom who has created and collected recipes for years. She also teaches a monthly cooking class for Macey's Little Cooking Theater in Orem and Provo, Utah. She is currently living in Provo, Utah, with her family.


From the Back Cover
$9.95 U.S. 101 Things to do With a Potato Savory, sweet, and simple spud recipes from the author of the New York Times Best-Seller 101 Things To Do With a Cake Mix! Sweet Potato Fries Potato Crust Pizza Deluxe Baked Potato Salad Peanut Butter Chocolate Fudge Potato Chip Cookies And more!


Excerpt. © Reprinted by permission. All rights reserved.
Parmesan Seasoned Potato Spears 3-4 medium Idaho russet potatoes 2 tablespoons vegetable or olive oil 2 tablespoons grated Parmesan cheese 1 teaspoon salt teaspoon Paprika 1/8 teaspoon chili powder Preheat oven to 450 degrees. With or without skins, cut potatoes into " thick strips. Place potatoes and vegetable oil in a large Ziploc bag. In a small bowl combine parmesan, salt, paprika, and chili powder. Sprinkle seasoning over potatoes in bag. Close bag and shake until all the potatoes are evenly covered in oil and seasonings. Spread the seasoned potatoes on a lightly greased cookie sheet. Bake for 15 minutes. Remove from oven and flip all the potatoes. Bake an additional 15-20 minutes or until fries reach desired crispness. Heavenly Mashed Potatoes 5-6 medium Idaho russet potatoes, peeled and cubed package (8 ounces) cream cheese, softened 1 cup sour cream 1/4 cup milk Salt and pepper to taste Boil potatoes for 20-25 minutes until tender. Drain and mash with potato masher. Mix in cream cheese, sour cream, and milk. Serve immediately. Tater Tot Casserole 1 pound ground beef or ground turkey cup chopped onion or 1/4 cup dried minced onion 1 can (10.5 ounces) cream of mushroom soup 1 can (14.5 ounces) french style green beans, reserve liquid 1 bag (16 ounces) bag Tater Tots Preheat oven to 350 degrees. Brown meat with onion. Drain meat and spread meat and onion into lightly greased 8 x 8-inch or 9 x9-inch pan. Reserve liquid from green beans. Pour green beans evenly over meat. Mix together liquid from beans with condensed soup and spread evenly over beans. Place tater tots length-wise up and cover the entire surface with tater tots. Bake for 25-30 minutes until tater tots are brown and crispy.

FROM THE PUBLISHER