Barney's Pantry Recipe Suggestions

Art by Bianca Vandijk

Super Easy One-Pot Mashed Potatoes  

PREP TIME: 5 mins, YIELDS: 4 servings 

By Valentina | The Baking Fairy 

Ingredients:

• 2+ lbs potatoes, cubed  

• 2+ cups of milk, or nondairy milk, or ½ cup - 1 cup heavy cream plus milk, not quite covering the potatoes 

• ½ tablespoon salt 

• ½ teaspoon garlic powder 

• ¼ teaspoon onion powder 

• ¼ teaspoon black pepper 

• 2-3 tablespoon butter or vegan butter to taste 

  
  

Wash and scrub your potatoes. Peel if desired. Cut into small cubes and add to a large pot. 

Add enough milk to almost cover the potatoes, add in the salt, and turn heat onto medium- high. Bring to a boil, then lower to a simmer and cover. 

Cook, stirring occasionally, until potatoes start to become very soft and fall apart (about 25-30 minutes). 

Remove from heat, and mash and stir vigorously to help the mashed potatoes come together. Add in the seasonings and the butter. You may need to add a bit more milk at this point if it is too thick. 

https://www.thebakingfairy.net/2019/11/one-pot-mashed-potatoes/ 

Easy French Onion Dip Recipe 

PREP TIME: 5 mins, YIELDS: 6 servings 

By Erica Kastner | The Pioneer Woman 

Ingredients:

• 1 cup sour cream 

• 1 Tbsp. dried chopped onion 

• 1 tsp. onion powder 

• 1 pinch garlic powder 

• 1/4 tsp. kosher salt 

• 1 Tbsp. finely chopped fresh parsley, or 1 teaspoon dried parsley 

Place sour cream in a small bowl. Add dried onion, onion powder, garlic powder, salt, and parsley. Mix together very well until completely uniform. Taste with a chip and adjust seasonings if necessary.

Refrigerate for 1 hour to allow the flavors to meld and the dried onion to soften. 

Store in the refrigerator for 5 to 7 days. 

https://www.thepioneerwoman.com/food-cooking/recipes/a83200/how-to-make-french-onion-dip/  

Peanut Butter No Bake Cookies 

PREP TIME: 15 mins, YIELDS: Depends on cookie size

Ingredients:

• 2 cups sugar

• 1/2 cup margarine/butter

• 1/2 cup milk (ooh! Put in 1%! Now it’s a diet recipe!)

• 1 cup peanut butter, any kind

• 1 teaspoon vanilla

• 3 cups rolled oats, or sub assorted cereal or nuts, 1 cup oats = 1.5 cups other stuff, put in at least 1 ½ cups oats, (cheerios, chex, cornflakes, peanuts, etc.)

In large saucepan, mix sugar, margarine, and milk; bring to a full boil over med heat, boil 1 minute.

Remove from heat and stir in peanut butter and vanilla, stir until peanut butter is melted; stir in “oats.” Working quickly, drop by tablespoonful onto double-layer waxed paper.

Refrigerate for 1 hour to allow the flavors to meld and the dried onion to soften. 

Store in the refrigerator for 5 to 7 days.