Creamy Brussels Sprouts

Creamy Brussels Sprouts

1/2 lb bacon, cut in small pieces

1 T butter

2 lb Brussels sprouts, halved

1 small onion, minced

1 t Italian seasoning

salt & pepper, to taste

4 cloves garlic, minced

1 c heavy cream

1/2 c shredded mozzarella

1/2 c shredded Parmesan

1. Preheat oven to 400*.

2. Cook bacon in a large, oven-safe pot, over medium-high heat, until crispy. Transfer to a plate lined with paper towels.

3. Add butter, sprouts, onion, and seasonings to pot and cook for 5 minutes, stirring occasionally; add garlic and cook for another 2 minutes.

4. Pour in cream and heat until simmering; stir in cheeses and bacon. 

5. Transfer to oven and bake for 15 minutes.

Bacon Brussels Sprouts

 Bacon Brussels Sprouts

1 lb bacon, cut in small pieces

2 lb Brussels sprouts, halved

salt & pepper, to taste

1. In a large pot on medium-high heat, fry bacon until crispy; transfer bacon to a plate lined with paper towels. Add sprouts to pot and toss in bacon grease.

2. Cook, covered, for 10 minutes, stirring occasionally. Stir bacon back in and cook for an additional 3-5 minutes over medium-low heat. Add salt and pepper just before serving.

Overnight Stuffing

Overnight Stuffing

1 large French loaf or 2 small Artisan loaves (like rosemary, focaccia, chiabatta, etc), cubed & dried*

1/2 c butter

2 onions

5 ribs of celery

3 eggs

2-3 T parsley

1 t rubbed sage

1 t thyme

2 c chicken broth

1. Grease a 9x13 pan and set aside.

2. Melt butter in a large pot; add onion & celery and saute until soft.

3. Meanwhile, in a small bowl, whisk eggs.

4. Add herbs to the pot and stir until fragrant; stir in chicken broth. Temper the eggs by adding a little bit of the warm chicken broth to the bowl, then pour the egg/broth mixture into the pot.

5. Add bread cubes to the pot and toss until well-coated; pour into greased pan, cover with foil, and place in the refrigerator.

6. Leaving the foil on, place the pan in the cold oven; turn it on to 400* and set a timer for 30-35 minutes. Remove foil and bake for an additional 20 minutes.

 

 

*You can dry the bread on a baking sheet, either overnight on the counter (covered with a towel) or in the oven at 300* for about 30-40 minutes.

Cheesy Creamed Corn Casserole

Cheesy Creamed Corn Casserole

2- 15 oz cans corn, drained

2- 15 oz cans creamed corn, drained

2- 8 oz pkgs corn muffin mix

2 c sour cream

1 c butter, melted

1 1/2 c Cheddar cheese, divided

 

1. Preheat oven to 350* and grease a 9x13 pan.

2. In a large bowl, combine corn, muffin mix, sour cream, butter, and 1 cup of cheese; spread in pan.

3. Bake for 45-55 minutes, until top is golden brown and toothpick comes out clean.

4. Increase oven to 400* and sprinkle the casserole with remaining 1/2 cup cheese. Return to oven and bake for 5-10 minutes, until cheese is melted and bubbly. Let sit for 5-10 minutes before serving.

 

Buffalo Cauliflower

Buffalo Cauliflower

2/3 c flour (or almond flower - keto)

2 t garlic powder

1 t salt

2 heads cauliflower, chopped into florets

1 c buffalo sauce

2 T butter, melted

1. Preheat oven to 425* and line a baking sheet with foil or parchment paper.

2. In a medium bowl, mix flour, garlic powder, & salt; toss cauliflower bits in mixture.

3. Shake off excess flour mixture and place on baking sheet. Bake for 15 minutes.

4. Meanwhile, mix buffalo sauce and butter in a small bowl, and rinse and dry your flour bowl.

5. Place cauliflower in medium bowl, pour on buffalo sauce, and toss to coat.

6. Put cauliflower back on the baking sheet and bake for another 10 minutes. Serve with ranch or blue cheese dressing.

Jalapeno Popper Chicken Casserole

Jalapeno Popper Chicken Casserole
2 boneless, skinless chicken breasts, cut in bite-sized pieces
4 T butter, divided
salt and pepper, to taste

1 onion, diced
5 slices bacon, chopped
2 jalapenos, seeded and sliced
1/2 c mayonnaise
8 oz cream cheese, softened

1 c Cheddar cheese
1 c Parmesan cheese

1. Preheat oven to 400*.
2. Spread 3 tablespoons butter on the bottom of an 8x8 pan and sprinkle with chicken; season with salt and pepper and bake for 20 minutes, until chicken is cooked through; set aside.
3. Meanwhile, saute onion in remaining butter until softened; add bacon and jalapenos, and cook until bacon is browned; set aside.
4. In a medium bowl, combine mayonnaise and cheeses; stir in jalapeno mixture.
5. Combine jalapeno mixture with chicken and bake for another 15 minutes, until golden brown.

Oven-Baked Bacon

Oven-Baked Bacon
1 lb bacon

1. Preheat oven to 425* and place one cooling rack each on two jellyroll pans.
2. Place bacon on cooling racks, careful not to overlap; bake for 15-25 minutes, depending on desired crispness.

Spaghetti Squash

Spaghetti Squash
1 medium, fat spaghetti squash

1. Slice squash widthwise into 1" rings; run a knife along the interior of the rings to remove seeds.
2. Salt both sides of each ring liberally and place on a cooling rack for 15-20 minutes.
3. Preheat oven to 375* and a cookie sheet with parchment paper.
4. Wipe excess moisture from squash rings and lay in a single layer on the cookie sheet.
5. Bake for 40 minutes; allow to cool for 15 minutes and then peel away skin and separate strands into long "noodles".

Cheesy Bread

Cheesy Bread
1-2 cloves of garlic, minced
1/4 c butter, softened
1 c Mozzarella cheese
2 c Cheddar cheese
1/4 - 1/2 c sliced green onions, to taste
1/4 c mayonnaise
1 T sour cream
1 loaf French bread

1. In a small bowl, combine garlic and butter.
2. In a medium bowl, combine cheeses and green onions; add mayonnaise and sour cream. Stir in butter mixture.
3. Preheat broiler and line a baking sheet with foil; slice bread in half horizontally and lay crust side down on sheet.
4. Spread cheese mixture evenly over bread and broil for 3-5 minutes until golden brown and bubbly.
5. Remove from broiler and let sit for a few minutes to cool before slicing and serving.

Baked Beans

Baked Beans

1 lb bacon, chopped

1 large sweet onion, finely chopped

4- 15 oz cans pork and beans

1/2 c molasses

1/4 c brown sugar

1-2 T mustard

1. Preheat oven to 350*.

2. In a large pan, fry bacon until crispy; spoon bacon on to paper towel to drain. Drain most of the bacon grease, leaving a little bit in the pan.

3. Place onion in reserved bacon grease and saute until softened. Stir in beans, molasses, brown sugar, mustard, and bacon.

4. Pour beans into a 9x13 pan and bake for about 45 minutes.

 

 

Grilled Zucchini

Grilled Zucchini
1/4 c olive oil
1 t garlic powder
1/2 t salt
1/2 t pepper
1/2 t Mrs Dash, or other season blend

2 medium zucchini, sliced lengthwise


1. Place oil and spices in a large ziploc bag; toss zucchini in and shake to coat.
2. Grill for about 5-7 minutes on each side.

Peas & Carrots

Peas & Carrots
3 carrots, peeled, quartered lengthwise, and cut into 1/2" chunks
1 t salt, separated
1/2 t pepper
4 cups frozen peas, thawed
1/2 c water
5 T butter, cut into 5 pieces
2 T minced onion

1. In a small bowl, toss carrots in 1/2 t salt and set aside.
2. In a food processor, process 1 cup peas, water, and 1/2 t salt until smooth; set aside.
3. In a medium pan over medium heat, melt 1 T butter; add onion and the carrots with any liquid. Cover and cook until carrots are just softened, about 7 minutes.
4. Add remaining 3 cups peas and cook, stirring occasionally, until peas are heated through.
5. Stir in pea puree and 1/2 t pepper, bring to a simmer, and cook until sauce starts to thicken.
6. Take off heat and stir in remaining butter until melted.

Irish Soda Bread

Irish Soda Bread
4 c + 1 T flour, separated
1/4 c sugar
1 t baking soda
1 1/2 t salt
1 3/4 c cold buttermilk
1 egg
1 t orange zest
1 c craisins

1. Preheat oven to 375* and line a cookie sheet with parchment paper.
2. In an electric mixer bowl, combine 4 cups flour, sugar, baking soda, and salt; mix together with paddle attachment and then mix in butter on low speed.
3. In a small bowl, beat buttermilk, egg, and orange zest; slowly add to mixer bowl.
4. Toss craisins with remaining tablespoon of flour; mix in to dough. Dough will be pretty wet.
5. Place the dough on a well-floured surface, knead it into a round loaf, and place it on parchment paper. Score an X into the top of the loaf.
6. Bake for 45-55 minutes, or until toothpick comes out clean. It should have a hollow sound when tapped. Cool on baking rack.

Amish Broccoli Salad

Amish Broccoli Salad
1 head broccoli, chopped
1 head cauliflower, chopped
1 c [light] mayonnaise
1 c [light] sour cream
1/2 c sugar
1/2 t salt
1 c shredded Cheddar cheese
1/2 lb bacon, cooked and crumbled

1. In a large bowl, combine mayonnaise, sour cream, sugar, and salt; toss in broccoli and cauliflower and coat evenly.
2. Gently stir in cheese and bacon, reserving a small amount to sprinkle on top just before serving.

Sauteed Asparagus

Sauteed Asparagus
1 bunch asparagus
3 T butter
2-3 cloves garlic, minced
1/4 c Parmesan cheese
salt and pepper, to taste

1. Trim about 1/4" off the bottom of each stalk of asparagus.
2. In a large pan, melt butter over medium-high heat; add garlic and asparagus.
3. Cover and cook for 10 minutes, shaking occasionally to make sure asparagus stays covered in butter. For more well-done asparagus, reduce heat to medium-low and cook for another 5-10 minutes.
4. Sprinkle with Parmesan cheese, salt, and pepper; toss to coat. Serve warm.

Minestrone Pasta

Minestrone Pasta
3 c small pasta shells, cooked
2 carrots, sliced
1 green bell pepper, chopped
1- 15.5 oz can kidney beans, rinsed and drained
1- 15.5 oz can garbanzo beans, rinsed and drained
1- 14.5 oz can Italian-style stewed or diced tomatoes, drained
2/3 c Italian dressing
1/2 c Parmesan cheese

1. Toss all ingredients in a large bowl and serve warm or cold.

Cranberry Pineapple Jello Salad

Cranberry Pineapple Jello Salad
6 c water, separated
1 1/2 c sugar
9 oz red jello (a 6 oz and a 3 oz, or 3- 3 oz boxes) [black cherry, strawberry, etc flavors]
20 oz crushed pineapple, drained
12 oz fresh cranberries, finely chopped

1. Boil 3 cups of water. Stir in sugar until dissolved, and then stir in jello powder until dissolved.
2. Pour 3 cups of very cold water into a large bowl and add your jello mixture.
3. Stir in pineapple and cranberries; place in the fridge for a few hours to set.

Cranberry Relish

Cranberry Relish
1- 12 oz pkg fresh cranberries
1 1/2 c sugar
zest of 2 oranges
3/4 c fresh squeezed orange juice (5-7 medium oranges)
1 T peeled, finely minced or zested fresh ginger

1. Combine all ingredients in a saucepan and cook over medium heat, stirring occasionally, until the berries pop open, about 10-15 minutes. Cool and refrigerate, covered.
Makes about one pint.

Broccoli Quinoa Casserole

Broccoli Quinoa Casserole
1- 10 oz can cream of broccoli (or mushroom) soup
1/3 c [light] mayonnaise
2 T milk
1 1/4 c shredded Cheddar cheese
1/2 t sugar (or Truvia)
1/4 t black pepper
1/4 t nutmeg
2 c cooked broccoli
1 1/2 c cooked quinoa (3/4 c dry)
about 3 T Parmesan cheese

1. Preheat oven to 350* and grease an 8x8 pan.
2. In a medium bowl, combine soup, mayonnaise, milk, Cheddar, sugar, pepper, and nutmeg; stir in broccoli and quinoa.
3. Pour in to greased pan and sprinkle with Parmesan. Bake for 30-40 minutes, until cheese is bubbly and golden brown.
Serves 4-6.

Easy Fried Rice

Easy Fried Rice
3 T sesame oil
1 c frozen stir-fry vegetables (thawed)
1 onion, diced
2 t minced garlic
2 eggs, slightly beaten
3 c cooked [brown] rice
1/4 c [low sodium] soy sauce

1. In a large skillet, heat the oil over medium-high heat; add vegetables, onion, and garlic; cook until tender.
2. Reduce heat to medium-low, move the vegetables to one side of the skillet, and pour the eggs in to the other side; cook and scramble the eggs.
3. Add rice and soy sauce and stir everything together; heat until warmed through.

 

(Sorry the coloring is wonky in this picture.)