Fresh Garlic Green Beans

Fresh green beans!!!!!!!!!!!!!!!!!!!!!!! YUM - who doesn't like fresh veggies instead of the stuff sitting in a can full of random juice? If you don't really care or know the difference, this recipe will make you understand. So simple and understated but really makes an impression and it doesn't hurt that it is pretty :)

Apx - 1 lb fresh green beans, trimmed (if you don't know this, it means to wash and cut the ends off of the beans)
2 tsp butter
1 tsp olive oil
6 garlic cloves, sliced thin
Salt & Pepper, to taste
Onion Powder, to taste

Bring a pot of water to boil. Add beans and cook for apx. 5-7 minutes. Remove from water and strain, run through cold water (add ice if necessary)

In a large skillet melt butter and oil. Saute sliced garlic just until brown. Remove garlic from pan and put in bowl to use later. Add beans to butter and oil left in pan. Sprinkle on the salt, pepper, and onion powder. Cook for a couple minutes while tossing. Add garlic to pan and toss evenly. Remove and serve! DELISH!!

Loaded Potato Salad

This potato salad is a great change to the traditional potato salad since it tastes like a cold baked potato with all the fixings!! Even my kids will eat this salad.

2 1/2 lbs red potato's, cubed
1 cup sour cream
1/2 cup sour cream
1/2 bunch onions
2 cups shredded cheddar cheese
2 tbs. real bacon bits

Bring cubed potatoes to a boil and boil for apx. 10 minutes or until they can be pierced with a fork. Drain and set aside to cool. In a separate bowl mix sour cream, mayonnaise, onions and cheese together. Stir cooled potatoes into mixture and refrigerate for an hour to set.

I served with my recipe for Crock Pot Pulled Pork!!

Sweet Potato Casserole

2 lbs sweet potatoes, (about 4), peeled and cut into 1” cubes.
½ cup packed light brown sugar
½ stick butter
2 eggs, lightly beaten
1/3 cup milk
1 tsp. vanilla extract

Topping:
4 oz chopped pecans, (about 1 cup)
2/3 cup packed light brown sugar
½ cup all-purpose flour
1/3 cup butter, melted

For filling, in large pot combine potatoes with enough cold water to cover; over high heat bring to a boil. Reduce heat to medium; simmer until potatoes are tender, about 30 minutes.
Drain; mash until smooth. Let stand until cooled slightly, 15 minutes.

Preheat oven to 350°.
Butter 2qt. baking dish. In bowl combine potatoes with next 5 ingredients. Spread mixture in baking dish.
For topping, in large bowl combine pecans, sugar, flour; stir in butter until mixture is combined.

Spread pecan mixture over potato mixture. Bake until top is browned and mixture is set in center (40-45 minutes).

(2008 Cookbook)

Red Potatoes with Cheese and Bacon

6-8 red small red potatoes
1 stick butter
1 pkg Hormel real bacon pieces
3/4 cup shredded cheddar
garlic salt
freshly ground pepper
salt
olive oil

Preheat oven to 375°F.

Wash potatoes and cut into quarters. Grease bottom and sides of glass baking dish with olive oil.
Place potatoes in a dish and slice stick of butter into 1 tablespoon pats and place on top of potatoes.
Sprinkle with salt, pepper, and garlic salt. Cover with foil and bake until potatoes are tender, about 30 minutes.

Remove foil and cover with cheese and bacon pieces.
Place back in oven until cheese is melted, about 5-10 minutes.

(These are a great accompaniment to grilled meats and poultry.)

(2008 Cookbook)

Pea Salad

1-½ cups frozen peas, thawed
½ cup shredded cheddar cheese
2 tbsp. finely copped onion
¼ cup mayonnaise
1- ½ tsp. prepared mustard.

In a bowl, combine the peas, cheese and onion. Stir in the mayonnaise and mustard. Cover and refrigerate until serving.

(2008 Cookbook)

Mushroom Potato Casserole

4 large baking potatoes, peeled, and thinly sliced
8 tbsp. butter or margarine, sliced into pats
1 onion, thinly sliced
1 (10 ¾ oz) can cream of mushroom soup.
1 (8 oz) box fresh sliced mushrooms
Salt and pepper to taste
½ cup milk.

Preheat oven to 350°. Lightly grease casserole dish. Arrange a layer of potatoes topped with butter or margarine pats, onion, dots of soup and mushrooms in casserole. Sprinkle with salt and pepper. Continue layering until all ingredients except milk are used.

Pour milk over layers.

Bake for 1½ hours. If top browns too much, cover with foil and continue baking

(2008 Cookbook)

Hashbrown Potato Casserole

1 (32 oz)bag frozen hash browns, Southern style (thawed)
1 stick melted butter
1 tsp. salt
1/2 tsp. pepper
1 can cream of chicken soup
1 pt. sour cream
1/2 c. chopped onions
10 oz. pkg. shredded cheddar cheese

Preheat oven to 350 degrees. Mix all ingredients (Except cheese).

Arrange in baking dish, 9 x 13 inches. Bake for 1 to 1½ hours.

Cover top in cheese ¾ the way through baking. Remove when cheese browns.

(2008 Cookbook)

Green Bean Bundles

1 pound fresh green beans, trimmed
8 bacon strips, partially cooked
1 tablespoon finely chopped onion
3 tablespoons butter, margarine or bacon drippings
1 tablespoon white wine vinegar
1 tablespoon sugar
¼ teaspoon salt

Cook the beans until crisp-tender. Wrap about 15 beans in each bacon strip; secure with a toothpick.

Place on a foil covered backing sheet. Bake at 400°F for 10-15 minutes or until bacon is done. In a skillet, sauté onion in butter until tender. Add vinegar, sugar and salt; heat through.

Remove bundles to a serving bowl or platter; Pour sauce over and serve immediately.

(2008 Cookbook)

Cream Cheese Corn

2 cans whole corn kernels, cooked
1/2 cup butter
1 (8 ounce) package cream cheese
2 tbsp. jalapeños

Combine the corn, butter or margarine, jalapeños and the cream cheese in a medium- sized baking dish. Cook at 350° for about 25 minutes or until the cream cheese has melted. Stir together and serve.

(2008 Cookbook)

Corn Soufflé

2 (15.25 oz) cans whole kernel corn
2 (14.75 oz) cans cream-style corn
4 tablespoons white sugar
4 tablespoons all purpose flour
4 tablespoons milk
4 eggs

Preheat oven to 350°F. Combine the corn, creamed corn, sugar, flour, milk and eggs. Mix well.

Pour the mixture into a 2 qt. baking dish.

Bake for 1 – 1 ½ hours.

(2008 Cookbook)

Corn Salad

1 can whole kernel corn, drained
1 c. Hellmann’s mayo
½ c. green bell pepper, chopped
1 green onion, chopped
1 pkg. Chili cheese Fritos
1 c. Grated cheddar cheese

Mix together and refrigerate.

Corn Fritters

2 cups raw corn- cooked (cut off corn on the cob works best)
1 well-beaten egg
1 1/2 tsp sugar
1/3 tsp salt
1/8 tsp pepper
1 tbsp melted butter
1/2 cup flour
1/2 cup baking powder
Combine corn, egg, sugar, salt, pepper and butter in a large bowl.

Mix and sift flour and baking powder into mixture. Mix thoroughly.

Drop batter from a spoon into a frying pan with a thin layer of hot oil in it. Brown fritters on both sides.

(2008 Cookbook)

Chicken Dressing (Slow Cooker)

1 Rotisserie Chicken with meat removed and shredded by hand (or 2 chicken breast)
1 (9x9 inch) pan cornbread, cooled and crumbled (apx. 2 blue boxes of Jiffy)
8 slices day-old bread, torn into small pieces
1/4 cup green onions, chopped
4 eggs, beaten
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons dried sage
2 (14.5 ounce) cans chicken broth
2 (10.75 ounce) cans condensed cream of chicken soup
2 tablespoons margarine

Place chicken in a pot with water to cover, and bring to a boil over medium heat. Boil 20 minutes, or until cooked through. Cool, and cut into pieces. (if using rotisserie, then simple remove chicken from bone and skin and tear into small pieces)

In a slow cooker, stir together chicken, cornbread, bread, eggs, onion, salt, pepper, sage, chicken broth, and chicken soup. Stir until well blended. Dot with margarine.

Cover, and cook on Low for 3 to 4 hours. Remove lid, and fluff with fork. Let rest 15 minutes before serving.

(2008 Cookbook)

Broccoli Cauliflower Casserole

1/2 cup uncooked white rice
10 ounces broccoli florets
10 ounces cauliflower florets
1/2 cup butter
1 onion, chopped
1 pound processed cheese food, cubed
1 (10.75 ounce) can condensed cream of chicken soup
5 3/8 fluid ounces milk
1 1/2 cups crushed buttery round crackers

In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.

Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

In a large saucepan, melt butter and sauté onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9 x13 inch baking dish and sprinkle the crackers on top.

Bake in a preheated 350 degrees F° (175 degrees C°) oven for 30 minutes.

(2008 Cookbook)

Balsamic-Roasted Potato Wedges

2 tbsp olive oil
1 tbsp bottled minced garlic
1 tbsp minced fresh rosemary
½ tsp salt
¼ tsp pepper
2 lbs red potatoes cut into wedges
¼ cup balsamic vinegar

Combine first 5 ingredients into a large bowl, and stir well. Add potato wedges tossing gently to coat.

Arrange potato wedges in a single layer on a lightly greased baking sheet (I recommend using an old baking sheet!)

Bake, uncovered, at 450 degrees for 20 minutes.

Remove potatoes from oven; sprinkle with balsamic vinegar. Bake 5 more minutes. Serve immediately.

(2008 Cookbook)

Collard Greens

3 pounds collard greens -- rinsed and chopped
½ pound skinless turkey light meat -- (smoked) cubed
1 cup nonfat chicken broth
½ cup minced onion
1 teaspoon red pepper flakes -- crushed
1 teaspoon celery -- minced
1 teaspoon freshly ground black pepper

Place the collard greens and turkey in a large pot. Cover them with water, and cook on a medium heat, covered, for 20 minutes.

Add the chicken broth, onion, red pepper flakes, celery, and black pepper, and cook on a low-medium heat, covered, for about 1 hour.

(2008 Cookbook)

Ranch Pasta Salad

3 cups uncooked tricolor spiral pasta
1 cup chopped fresh broccoli florets
¾ cup chopped seeded peeled cucumber
½ cup chopped seeded tomato
1 bottle (8 oz) ranch salad dressing
½ cup shredded parmesan cheese

Cook pasta according to package directions; drain and rinse in cold water.
In a large bowl, combine the pasta, broccoli, cucumber and tomatoes.
Drizzle with salad dressing; toss to coat. Sprinkle with parmesan cheese.

(2008 Cookbook)

Spiced Acorn Squash

¾ C packed brown sugar
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 small acorn squash, halved and seeded
¾ cup raisins
4 tbsp butter
½ C water

In a small bowl, combine the brown sugar, cinnamon and nutmeg; spoon into squash halves. Sprinkle with raisins. Top each with 1 tbsp. of butter. Wrap each squash half individually in foil ; seal tightly.

Pour water into a 5qt. slow cooker. Place the squash cut side up in the slow cooker (packets may be stacked). Cover and cook on high for 4 hours or until the squash is tender. Open foil packets carefully to allow steam to escape.

Balsamic Roasted Potatoes

1 ½ lb tiny new potatoes, halved
½ of a 16 oz pkg peeled baby carrots
1 medium red onion, cut into wedges
3 tbsp. olive oil or cooking oil
1 tsp. dried rosemary, crushed
¾ tsp. salt
¼ tsp. black pepper
3 tsp. balsamic vinegar

Lightly grease a 9x13 in. baking pan or baking dish. Preheat oven to 425°. In prepared pan or dish combine potatoes, carrots and onion. In a small bowl stir together oil, rosemary, salt, and pepper. Drizzle over vegetables; toss to coat.

Roast, uncovered for 30 to 35 min. or until potatoes and onions are tender. Stirring twice. Drizzle with balsamic vinegar; toss to coat. Serve Immediately.