Twice-baked potato casserole

• 2-3 pounds red potatoes (about 9 medium), baked
• 1/4 teaspoon salt,
• 1/4 teaspoon pepper
• 1 pound sliced bacon, cooked and crumbled
• 3 cups (24 ounces) sour cream (I used light sour cream)
• 2 cups (8 ounces) shredded mozzarella cheese
• 2 cups (8 ounces) shredded cheddar cheese
• 2 green onions, sliced (I used chives)

Directions

• Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
• Bake, uncovered, at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with onions. Yield: 6-8 servings.

Green Beans Amandine

8 ounces green beans or one 9 ounce package frozen cut or french-cut green beans
2 tablespoons slivered almonds
1 tablespoon butter
1 teaspoon lemon juice

Cut fresh beans into 1-inch pieces. Cook fresh beans covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. (or, cook frozen beans according to package directions). Drain, keep warm.
Meanwhile in a small saucepan cook and stir almonds in melted butter over medium heat until golden. Remove from heat; stir in lemon juice. Stir almond mixture into beans.

Grandma's cucumbers

6 cups sliced cucumbers
3 cups onions shredded or 1/2 cup dehydrated onions
1 1/2 cups sugar
1 cup white vinegar

Let sit for several hours.

Can use the brine over again when cucumbers are finished.

Deviled Eggs

6 hard-cooked eggs
1/4 cup mayonnaise
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
1/8 teaspoon salt
Fresh dill sprigs

Directions

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, vinegar, mustard, dill, garlic powder and salt.
Spoon into egg whites. Garnish with dill sprigs if desired. Refrigerate until serving.

Garlic Mashed Red Potatoes
from Taste of Home

8 med red potatoes, quartered
3 garlic cloves, peeled
2 T butter
½ c milk, warmed
½ tsp salt
¼ c grated Parmesan

Cover potatoes and garlic with water in a large saucepan. Bring to boil. Reduce heat and simmer 20-25 minutes or until potatoes are very tender. Drain well, but leave garlic in potatoes. Add butter, milk and salt. Mash with a hand mixer. Stir in Parmesan. Serves 3-4.

Smashed Potato

Red Potatoes
Olive Oil
Salt and Pepper and other seasonings

Boil whole potatoes until fork tender. Drizzle cookie sheet with olive oil (don't skimp) Place potatoes on cookie sheet and mash down. Brush potatoes with olive oil, sprinkle with salt (don't skimp) and pepper. You can add other spices like rosemary, basil, sage etc. Bake at 450 for 20 - 25 minutes.

This time the seasonings I added were fresh rosemary, a tiny bit of garlic powder, red pepper, and cumin to each potato, then I added plenty of salt and pepper.

Creamy Potatoes and Peas

Usually use about 2 baby red potatoes/person. Usually 6-7 to have a few leftovers for 2-3 people. Quarter/halve the potatoes and boil to cook them. Toss in about ¼ cup peas for 2 minutes before potatoes are done cooking to cook the peas.

Make a white sauce:
½ c. butter (melt in saucepan)
Add flour until pasty
Add milk slowly until correct thickness
Add salt to taste and just a bit of garlic powder.

Garlicky Baked Butternut Squash

Ingredients

* 2 tablespoons minced fresh parsley
* 2 tablespoons olive oil
* 2 garlic cloves, minced
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
* 1/3 cup grated Parmesan cheese

Directions

1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

Oven Roasted Vegetables

10 Small Red Potatoes
4 Small Leeks
4 Large Carrots, peeled and cut into large slices
1 Red Onion, peeled and cut into pieces
2 Red Peppers, cut into wide strips
8 oz Fresh Mushrooms
2 T. Olive Oil
1/2 tsp Thyme
1/2 tsp Salt
1/4 tsp Ground Pepper

Lightly coat a cookie sheet with olive oil. Scrub potatoes and steam in a small amount of water for 20 min, then drain well. Cut leeks in half and wash well to remove grit. Cut each potato in half. Arrange potatoes, leeks, carrots, onions, red peppers and mushrooms on cookie sheet. Drizzle 2 Tblspns olive oil over veggies and sprinkle with thyme, salt, and pepper. Roast at 400 degrees for 1 hour to 1 1/2 hours, until veggies are cooked and tender when pricked with a fork, basting about every 15 min with pan juices.

green bean casserole

Sorry ladies...especially Marlana for being so late to post this! Here's the recipe...

Ingredients

For the topping:

• 2 medium onions, thinly sliced
• 1/4 cup all-purpose flour
• 2 tablespoons panko bread crumbs
• 1 teaspoon kosher salt
• Nonstick cooking spray
• 
  
• For beans and sauce:

• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved (i just used the frozen organic beans from costco that I always have in my freezer)
• 2 tablespoons unsalted butter
• 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg (i didn't have freshly ground nutmeg, so I just used the ground nutmeg)
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half-and-half

Directions

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring some water and 2 tablespoons of salt to a boil in an pot. Add the beans and blanch. Drain and set aside.

Melt the butter in a cast iron skillet (i just used a regular saute pan) set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Scalloped Sweet Potatoes

Scalloped Sweet Potatoes

4 medium size white potatoes (i.e. russet)
2 long skinny yams
1 pt.whipping cream
milk
butter
salt and pepper
flour

Partially precook yams at 450. I cooked mine for about a 1/2 hour wrapped in aluminum foil. While they cool, peel the white potatoes. Spray your baking dish. Arrange a single layer of white potatoes. Cut up one Tbs of butter into small cubes and sprinkle over potatoes. Next, sprinkle flour over the potatoes and butter. Sprinkle salt and pepper over that. Next arrange a layer of yams over the white potatoes and repeat the process with the butter, flour, salt, and pepper. Then repeat again with a layer of white potatoes, butter, flour, salt and pepper. Do not over fill your baking dish! Pour the pint of cream over the potatoes, then cover with milk just to cover all of the potatoes. Bake at 350 for about an hour or until potatoes are soft and the top starts to golden.

cranberry almond wild rice pilaf

1/2 cup chopped onion
1/4 cup chopped celery
1 clove garlic, minced
1 tablespoon butter
1/4 cup long grain rice
1/4 cup brown rice
1/4 wild rice (the black kind)
1& 1/2 teaspoon instant chicken, beef or veggie bouillon
1/4 teaspoon black pepper
1/2 cup dried cranberries
1/4 cup slivered almonds, toasted

In a medium saucepan cook onion, celery, and garlic in hot butter until tender.

Stir in rice, bouillon, pepper, and 1 1/2 cups water. Bring to boiling; reduce heat and add cranberries, simmer covered until rice is tender and all liquid is absorbed. Stir in almonds and serve.

Creamy Herbed Potatoes

Creamy Herbed Potatoes brought by Toni

Ingredients

• 4 whole To 5 Whole Russet Potatoes
• 1 stick Butter
• 1 whole Medium Onion, Finely Diced
• 8 ounces, weight Cream Cheese
• ¾ cups Heavy Cream
• 1 cup Whole Milk (Half-and-Half Works, Too)
• 1 teaspoon Finely Chopped Rosemary
• 1 teaspoon Finely Chopped Parsley
• 1 teaspoon Finely Chopped Chives
• ½ teaspoons Finely Chopped Sage

Preparation Instructions

Preheat oven to 350 degrees.

Slice potatoes very thinly.

Add butter to a large skillet over medium low heat. When melted, add diced onion. Cook for 3 minutes, stirring occasionally. Add cream cheese to the pan and stir to melt. Pour in cream and milk, stirring to combine.
Season with plenty of salt and pepper, then add chopped herbs.

Place potatoes in a buttered baking dish. Pour contents of skillet over the top. Top with Parmesan cheese and bake for 45 minutes, or until bubbly. Allow potatoes to sit 15 minutes before serving.

Scalloped Carrots

December at Kristin's house:

Scalloped Carrots:

Yield: 10 servings
Prepartion: 20 minutes
Cook: 45 minutes

1/4 C. butter
2 lbs carrots, peeled and sliced
1 onion, chopped
1 (10 3/4 - ounce) can cream of celery soup
8 oz. sharp Cheddar cheese, grated
2/3 C. sour cream
1/3 C. milk
1 sleeve round buttery crackers, crushed
1 Tbsp butter, melted

Preheat oven to 350 degrees. Lightly grease a 13x9x2 baking dish; set aside.
Melt butter in a large skillet over medium heat. Add carrots and onion Cook, stirring constantly, for approximately 15 minutes.
Add soup, cheese, sour cream, and milk, stirring to combine. Spoon into prepared baking dish.
In a mixing bowl, combine crushed crackers and melted butter. Sprinkle evenly over carrot mixture.
Bake until hot and bubbly, 30-40 minutes.

Gingered Fruit Salad

This is from Marlana's house that I made for October. In my opinion you could use any fruit you like or have on hand... Mine had apple, peach, nectarine, banana, mandarin oranges, grapes, and strawberries. I used strawberry-mango yogurt in my dressing.

Ingredients:
2 cups cubed cantaloupe
1 medium orange, peeled and sectioned
1 medium apple, cored and coarsely chopped
1 medium peach, peeled, pitted, and thinly sliced
1 cup blueberries
1/2 cup strawberries
1 8 oz carton fruit-flavored or vanilla yogurt
2 tablespoons mayonnaise
2 teaspoons brown sugar
1 teaspoon grated fresh ginger, or 1/4 teaspoon ground ginger
lettuce leaves (optional)

In large bowl combine the cantaloupe, orange, apple, peach, blueberries, and strawberries. For dressing, stir together yogurt, mayonnaise, brown sugar, and ginger. If desired, line 4 salad plates with lettuce leaves. Divide the fruit among plates, Top each serving with dressing.

YUMMY POTATOES

9 Potatoes, skinned, boiled, and then whipped with hand mixer or Kitchen Aid.

Whip in:
8 oz. Cool Whip ½ tsp. pepper
12 oz. cream cheese ¼ tsp. nutmeg
1 tsp. salt 1 stick of butter

Preheat the oven to 350º. Pour into a 9x13 pan and bake uncovered for 20 minutes. So creamy and delicious!

Cabbage Crunch Salad

1/2 cup vegetable oil

1/4 cup sugar

3 tablespoons vinegar

1/2 teaspoon salt

Flavor packet from ramen noodles

1/2 head of cabbage, shredded

4 green onions chopped

2 tablespoons sesame seeds, toasted

1 package ramen noodles, broken and uncooked

1/2 cup sliced almonds, toasted

Red seedless grapes, as desired

In a blend or food processor combine vegetable oil, sugar, vinegar, salt and flavor packet from ramen noodles. Pour over shredded cabbage. Add green onions and sesame seeds. Toss together. Just before serving add ramen noodles, almonds and red grapes.

Note: I don't usually put in the sesame seeds and I usually put in Craisins instead of grapes. Whatever I don't have to go to the store for.

Lemon Lettuce (from last month)

This is an old family recipe from Switzerland.

Garden lettuce or romaine or leaf lettuce. Not iceberg. Around 1 lb. or 1 1/2 lbs.

Mixed together

3 chopped green onions

1 juice of a lemon

2 T oil

Pour on lettuce just before serving.

Caprese Salad

4-6 roma tomatoes, sliced or 1-2 pints grape tomatoes
1 8 oz container mozzarella balls Ciliegine(cherry sized) are the ones I used
sea salt
cracked black pepper
fresh basil
extra virgin olive oil
balsamic vinegar (optional)

Arrange tomatoes and mozzarella on a platter, drizzle olive oil (1-2 tablespoons) and balsamic vinegar over top. Salt and pepper to taste. Chop basil and sprinkle over top, arrange a few whole basil leaves for garnish. Serve immediately.