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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Monday, April 01, 2013

Scraps and Snippets ~ Buffalo Scalloped Potatoes

Buffalo Scalloped Potatoes

5-6 medium potatoes thinly sliced or diced
1/2 onion thinly sliced or diced
1 TBSP Earth Balance
1 tub Vegan cream cheese (8 ounces, I used Trader Joe's)
2 stalks finely diced celery
1/2 tsp celery salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1 tsp dried parsley
1 and 1/2 cups of the following liquids...water and red hot/pepper/wing sauce. I uses 1/2 cup Frank's hot sauce and 1/4 cup of habenaro hot pepper sauce and 3/4 cup water. This was a spicy combo. Nicely spicy for heat lovers, too much for weenies. :  ).


Dice or slice the potatoes and onion. Heat the Earth Balance in a skillet and toss in onions and potatoes and brown so they are semi-crunchy and caramelized. 

While the potatoes are browning, preheat oven to 350 and slightly spray 8 x 11 or 10 inch round pan. 

In a medium bowl mix liquids with the cream cheese. Add the spices and mix very well. Add the diced celery and blend. 

When your potatoes and onions are cooked to your preference slide half into the baking pan. Pour half of the buffalo sauce over the potatoes. Add the rest of the potatoes and repeat with rest of the sauce. Bake at 350 for approx 30 minutes or until potatoes are tender and the sauce is bubbling.

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