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[nverland]

Cajun Roasted Potatoes

2 pounds cut up cubed potatoes
1 tablespoon olive oil
1 1/4 teaspoon salt
1/2 cup chopped green bell pepper
3/4 teaspoon paprika
1/2 teaspoon finely minced garlic
1/4 teaspoon ground cayenne pepper
1/4 teaspoon thyme

Combine potatoes and olive oil in a rectangular baking pan. Sprinkle
with seasonings and toss to coat well. Roast at 450 for 35 minutes,
stirring 2 to 3 times



Cheesy Poofs

6 Tbsp. butter, cut into small pieces
1 cup water
1 tsp. salt
1 cup flour
5 eggs
1 cup cheddar cheese
Fresh ground salt and pepper

Combine butter, water and salt in pan and bring to a boil, stirring often. Remove from heat and then add flour, stirring until the mixture is smooth. Return to heat and continue to stir for about 1 minute to melt remaining lumps of butter. Remove from heat and add eggs one at a time, gently mixing in each egg completely before adding another egg. While dough is still warm, mix in cheese, salt and pepper. Preheat oven to 450 degrees. Spray baking sheet with non-stick spray and spoon out individual dough/cheese poofs onto baking sheet. Poofs should be about 1 to 2 inches around. You can also spoon mixture into muffin pan that has been coated with non-stick. Bake about 15 – 20 minutes until golden brown.