Sweet Potato Casserole

 3 cups mashed sweet potatoes

1 c. white sugar

2 eggs

1/2 c. butter

1 t. vanilla

1 c. brown sugar

1/3 c. flour

Mix potatoes, sugar, eggs, butter vanilla put in baking dish

Mix brown sugar, flour and sprinkle on top 

1/3 c. of butter slices on top

Bake @350 for 30 min

Can put marshmallows on top and bake until melted or lightly brown

Green Bean Casserole

 2 pkgs frozen cut green beans

3/4 c. milk

2 can cr mushroom

1/8 t pepper

1 cn French fried onions

Combine all ingredients except 1/2 cn. onions

Bake uncovered @350 for 30 min.

Top with remaining onions

Bake uncovered, 5 min. 

Shrimp Boil in Foil Packets

Ingredients

1 1/2 pounds large shrimp, peeled and deveined
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
2 ears corn, each cut crosswise into 4 pieces
1 pound baby red potatoes, halved
2 tablespoons olive oil
4 teaspoons cajun seasoning
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves


Directions

Preheat a gas or charcoal grill over high heat.

Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.

Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.

Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*

Served immediately, garnished with parsley, if desired.

*This can also be baked for 15-17 minutes at 425 degrees F.

Baked Asparagus Fries

Ingredients

1 cup Panko
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
1 pound asparagus, trimmed
1/2 cup all-purpose flour
2 large eggs, beaten


Directions

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. Set aside.

Working in batches, dredge asparagus in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

Place asparagus in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.

Serve immediately.

Garlic Parmesan Roasted Broccoli

Directions

24 ounces broccoli florets
3 tablespoons olive oil
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1/4 cup grated Parmesan
Juice of 1 lemon
Ingredients

Ingredients

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 10-12 minutes, or until tender.

Serve immediately, sprinkled with Parmesan and lemon juice.

Easy Creamed Corn

Ingredients

6 ounces Cream Cheese, cubed
1/4 cup
unsalted butter
3 cloves garlic, minced
1/3 cup milk
2 cups corn kernels, frozen, canned or roasted
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
1 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves


Directions

Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.

Combine cream cheese, butter and garlic in a medium saucepan over medium high heat. Stir in milk until smooth, about 2 minutes. Stir in corn until well combined, about 2 minutes. Stir in thyme; season with salt and pepper, to taste.

Spread corn mixture into the prepared baking dish; sprinkle with cheese. Place into oven and bake until bubbly, about 15-17 minutes.
Serve immediately, garnished with parsley, if desired.

Baked Green Bean Fries

• Ingredients
• 
  
• 1 cup Panko*
• 1/2 cup grated Parmesan cheese
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 pounds green beans, trimmed
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 
  

• Directions
• 
  

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large bowl, combine Panko, Parmesan and cayenne pepper; season with salt and pepper, to taste. Set aside.
3. Working in batches, dredge green beans in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
4. Place green beans in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
5. Serve immediately.

Parmesan Crusted Scalloped Potatoes

• Ingredients
• 
  
• 1 1/2 cups heavy cream
• 2 cloves garlic, pressed
• 1 sprig fresh thyme
• Pinch of nutmeg
• 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
• Kosher salt and freshly ground black pepper, to taste
• 9 tablespoons grated Parmesan, divided, plus more for broiling

Directions

1. Preheat oven to 375 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.
2. In a medium saucepan, combine heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
3. Add a layer of potatoes to prepared baking dish in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with 3 tablespoons Parmesan. Repeat with remaining potato slices, cream mixture and Parmesan to create 2 more layers.
4. Place into oven and bake until cooked through, about 35-40 minutes. Sprinkle with additional Parmesan and broil for 8-10 minutes, or until top becomes golden brown and crusted.
5. Serve immediately.

Sweet 'N Creamy Corn

Ingredients

2 (16-ounce) bags frozen whole kernel corn
1 (8-ounce) package regular or light cream cheese, cubed
1/4 cup Land O Lakes® Butter, cut into chunks
2 tablespoons
sugar
Chopped fresh parsley, if desired

Directions

Combine all ingredients in 4-quart slow cooker.

Cook, stirring once or twice, on High 2-2 1/2 hours, or on Low 4-5 hours or until flavors are well blended. 

Sprinkle with chopped parsley, if desired.

Broccoli Quinoa Casserolle

• 
  
• Ingredients
• 
  
• 1 cup quinoa
• 1 head broccoli, cut into florets and finely chopped
• 2 tablespoon olive oil, divided
• 1/3 cup Panko*
• 3 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups 2% milk
• 1 1/2 cups shredded cheddar cheese, divided
• 1/3 cup Greek yogurt

Directions

1. Preheat oven to 350 degrees F. Lightly oil an 9×13 baking dish or coat with nonstick spray.
2. In a large saucepan of 2 cups water, cook quinoa according to package instructions. Within the last 5 minutes of cooking time, add broccoli on top and steam until cooked through.
3. Heat 1 tablespoon olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
4. Heat remaining 1 tablespoon olive oil in the skillet. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
5. Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in quinoa, broccoli, chicken, 1 cup cheese and Greek yogurt; season with salt and pepper, to taste.
6. Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/2 cup cheese. Place into oven and bake until cheese has melted, about 5 minutes.
7. Serve immediately, sprinkled with Panko, if desired.

Baked Green Bean Fries

• 
  

Ingredients

• 1 cup Panko
• 1/2 cup grated Parmesan cheese
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 pounds green beans, trimmed
• 1/2 cup all-purpose flour
• 2 large eggs, beaten

Directions

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large bowl, combine Panko, Parmesan and cayenne pepper; season with salt and pepper, to taste. Set aside.
3. Working in batches, dredge green beans in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
4. Place green beans in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
5. Serve immediately.

Veggie Lasagna with Cream & Red Sauce

Zuchinni and eggplant stacked a creamy, three-cheese sauce and smothered with our homemade red sauce.

Ingredients

8 Lasagna noodles 

2 T butter 

1t garlic 

½ c zucchini 

½ c eggplant 

1c red bell pepper 

½ c onion 

½ t salt 

¼ t pepper 

2T basil 

1t oregano 

1 egg

1c Mozz 

1/2c parm 

15 oz ricotta 

2 toms 

Sauce

2 T butter 

2T flour 

¼ t salt 

¼ t pepper 

1 c milk 

1 c shredded mozzarella 

¼ c chopped parsley 

1 T basil 

2 T parm 

Directions

Heat oven to 350. Cook noodle according to directions

Melt 2 T butter, saute garlic

Add remaining ingredients sans cheeses, tomatoes, and noodles

Cook over med until veggies are crisp tender (5 min)

Stir together egg and cheeses, stir in tomatoes and cooked veggies

Place about ½ c filling on one end of each noodle, roll up jelly roll fashion

Place seam side down in baking pan, fill in around roll-ups with excess fliing

Melt 2 T butter over med heat, add flour, ¼ t salt, ¼ t pepper, make roux

Add milk, cook until it thickens

Stir in Mozz, 1 T parsley, 1 T basil

Melt cheese (2-4 min)

Pour over roll-ups, sprinkle with 2 T Parm

Bake 25-30 min

Scalloped Potatoes and Ham

Ingredients

6 new potatoes and cut into ¼ inch round slices, or diced

1 cans of cream of your choice—I used potato

1cans of water

1 ham steaks, cubed--we used turkey ham

4 oz cheddar cheese

2 cups of broccoli

8 oz. cream cheese, cubed

salt and pepper

Directions

Combine everything, freeze.

Cook in crock pot on low 6-8 hours (make sure potatoes and broccoli are tender)

Stuffed Eggplant

Ingredients

1 large or 2 small Eggplants
2-3 Tablespoons olive oil
1 large onion – chopped
8 ounces fresh mushrooms - sliced
3-4 cloves garlic – minced
1 pound Italian sausage (3 links = approximately 1 pound)
1 (15 ounce) can tomato sauce
½ cup grated Parmesan or Romano cheese
1 Tablespoon dried fennel seeds
1 Tablespoon dried oregano
1 Tablespoon dried basil
Salt & pepper
Mozzarella cheese – grated (about ½ cup per eggplant half)

 Cut the stem off and then cut the eggplant in half length-wise. Use a small, sharp knife to cut around the inner edge of the eggplant leaving about ½ inchto form a shell. Being careful not to cut through the bottom of the eggplant, cut the interior into pieces and scoop out pulp from eggplant. 

Directions

Bring a large pot of water to a boil and salt generously. Drop in the eggplant shells and cook for only 2 minutes. Drain on paper towels.
Chop up the onion, slice the mushrooms and chop the inner pulp from the eggplant and set aside. 

If you are using Italian Sausage links, remove the outer casings from each sausage. Add 2 Tablespoons of olive oil to a large pan and brown the sausage over medium high heat breaking it up as it cooks. Remove the cooked sausage from the pan and sauté the onion
in the same pan. Use a spoon to scrape up any sausage bits from the bottom of the pan. When the onions are tender but not browned (about 5 minutes) add the mushrooms and chopped eggplant. You might need to add an additional Tablespoon of olive oil for cooking. Cook until tender about 10 minutes. 

Return the Italian Sausage to the pan and add 1 can (15 oz) of tomato sauce. Add ½ cup grated Parmesan or Romano cheese. Season with 1 Tablespoon each dried fennel seeds, oregano and basil. 

Season with salt and pepper to taste. Stir together and cook until thick- about 5 minutes.
Place the eggplant shells in a large baking dish and fill with the sausage mixture. Cover the pan with foil and bake at 350 degrees for 30 minutes. After 30 minutes, remove the foil and top each eggplant half with mozzarella cheese. Return to the oven, uncovered for 15 more minutes to melt the cheese. To brown the tops, turn on the broiler for the last minute of cooking. Watch carefully so that the cheesedoes not burn under the broiler

Risotto Stuffed Tomatoes

Serves 4

Prep Time: 20 mins

Cook Time: 40 mins

These rice stuffed tomatoes are great warm or at room temperature.

Ingredients

4 Large Ripe Tomatoes
1/3 Cup Arborio Rice
6 Tablespoons Olive Oil
1/2 Cup Finely Diced Onion
2 Garlic Cloves, Peeled & Minced
1/2 Teaspoon Saffron Threads
1/4 Cup Chopped Fresh Basil or Parsley
Salt & Pepper

Directions

Heat the oven to 400 degrees F.
Use a sharp knife and remove any stalk still on the tomato, leaving the stem end intact.
Cut off the top of the tomato at the stem end, about 1/5 of the way down, and set the "tomato lids" aside for now.
Use a sharp spoon and scoop out the pulp from the interior of the tomato leaving the outer shells intact.
Push the pulp just removed, along with the seeds and juice through a strainer or a sieve.
Precook the rice by boiling it in salted water until it is 3/4 of the way cooked, about 8 minutes.( It should still be quite chewy.) , the drain.
In a frying pan, heat 3 tablespoons of the olive oil over medium heat, and cook the onion until translucent.
Add the garlic and cook until it is fragrant, about another minute or two.
Add the strained tomato pulp and juices, the drained rice, saffron threads, chopped basil or parsley and mix well.
Season with salt and pepper.
Place the tomato shells into a baking dish large enough to hold them snuggly and spoon the filling equally into each filling the shell but not over stuffing.
Place the lids on top of each tomato, and drizzle the remaining olive oil on top.
Bake for about 25 to 30 minutes or until the tomatoes are wrinkled and soft.
Serve warm or at room temperature.

Cheesy Hash Brown Casserole

Ingredients

6 tablespoons butter + extra for greasing the pan
⅓ cup diced onion
1 clove garlic, minced
4 tablespoons whole wheat flour
1½ cups milk
½ teaspoon salt
Pepper, to taste
2 cups freshly grated mild cheddar cheese
1 pound frozen hash browns (no need to defrost), be sure to buy a brand with only 1 ingredient - potatoes

Directions

Preheat the oven to 350 degrees F. Grease a square baking dish with butter (8 x 8 or 9 x 9 inch) and set aside.
In a large sauté pan over medium heat melt the butter. Cook the diced onion until it softens but does not brown, about 2 to 3 minutes. Throw in the minced garlic and cook while stirring for 1 more minute.
Turn the heat down to medium low and whisk in the flour. Continuously stir until the flour darkens but is not burnt, about 1 to 2 minutes.
Whisk in the milk, salt, and pepper until it slightly thickens, about 1 minute.
Turn the heat off and, using a spatula or wooden spoon, stir in the grated cheese until it melts. Fold in the hash browns until evenly coated.
Transfer to the baking dish being careful to push the thick mixture down on top into one even layer.
Bake for 30 to 35 minutes uncovered, and then turn the heat up to broil for 3 to 4 minutes or until the top turns golden brown. Keep a close eye under the broiler so it doesn't burn! Serve warm and enjoy.

Chnese Eggplant with spicy garlic sauce

Ingredients

2 T cooking oil, divided
3 small eggplants, but into strips
2 cl garlic, minchd
1 red chile pepper, finely diced
1 T ginger, minced
1 stalk green onion, chooped
1 T soy sauce
1 T black vinegar
1/2 t sugar

Directions

In wok over high heat, add 1 T cooking oil, when hot, add eggplant in single layer
Cook 1 minute and flip, cook 2-3 minuts
Push eggplant aside and add 1 T oil. Add garlic, chile pepper, ginger, onion, stir until fragrant
 Combine with eggplant and stir fry 1 min. Add soy, vinegar, and sugar

Granny's Stuffed Peppers

Ingredients

1 lb. ground beef, browned
1 1/2 c. cooked rice
1-2 cans tomato soup
1 egg, beaten
5-6 green bell peppers

Directions

Blanch & Core green peppers and rest 8-10 minutes (do this first so they can rest)
Brown meat, drain, cook rice, combine
Add tomato soup, mix in egg
Cook 5-6 minutes
Stuff peppers with mixture, place remaining mix in greased casserole dish with peppers
Bake 25-30 min

French Fries

Ingredients

4 Russet Potatoes
1-2 qt. vegetable oil
salt

Directions

Cut potatoes into strips for frying
Blanche 3-4 minutes in very salted, boiling water until tender
Remove from water, place in single layer on cookie sheet, put in freezer to cool

Once cool, fry for 3-4 minutes in very hot oil to crisp the outside
Drain, place in single layer on cookie sheet, return to freezer

Once frozen (1-2 hours), fry again for 2-3 minutes for extra crispy outside
Drain, salt immediately

Korean Squash Salad

Ingredients

1 small squash, halved, seeded, cut into 1/4" half moons
1/3 c. soy sauce
1/4 c. sugar
1 T rice vinegar
1 in. piece ginger, grated

Directions

In small saucepan, cover squash with water. Bring to a boil, simmer until nearly tender - 5 min.
Drain, mix remaining ingredients and pour over squash.
Return to a simmer, cook until fully tender

(this also works with sweet potato)

Note: It doesn't take long for the squash to get tender. To keep it from being soggy, remove from heat just before it's finished because it will keep cooking even with the burner off. Best to remove from pot altogether when done.