Party Potatoes

Ingredients:
1 (5 pound) bag white potatoes, peeled and boiled
1 (8 ounce) package cream cheese, softened
½ cup butter, melted
1 (8 ounce) carton sour cream
1 small onion, grated
Salt, to taste

Pepper, to taste
½ pint whipping cream, whipped
6 ounces Cheddar cheese, grated
½ pound bacon, fried, drained and crumbled

Directions:
Preheat oven to 350 degrees.

Drain potatoes, cream.
Mix with cream cheese, butter, sour cream, onion, salt and pepper. Spread in greased 13x9 inch casserole dish.  Ice with whipped cream.  Sprinkle with cheese and bacon.
Bake at 350 degrees for 20 minutes.

Baked Macaroni And Cheese

Ingredients:
2 1/2 cups uncooked macaroni
2 1/2 Tablespoons flour
1 1/4 teaspoons salt
Pepper to taste
4 Tablespoons butter
3 cups shredded cheddar cheese
1 cup milk

Directions:
1. Cook pasta until tender, drain.
2. Mix all dry ingredients together, set aside.
3. Spray oven safe bowl or casserole dish with cooking spray. Place half of macaroni in the dish. Sprinkle half of the flour mixture over top and top with half of the butter, sliced into small slices.
4. Sprinkle 1 1/2 cups cheese over. Repeat. Pour milk over all.
5. Cover with foil and bake at 350 for thirty five minutes.
6. Remove foil, bake an additional ten minutes. Serve hot.

Classic Sweet Potato Casserole

Ingredients for Casserole:
3 cups cooked, peeled and mashed sweet potatoes
¾ cups sugar
2 eggs, beaten
½ cup butter, softened
1 teaspoon vanilla
¼ cup milk

Ingredients for Topping:
1 cup brown sugar
½ cup flour
¼ cup butter, melted
1 cup chopped pecans
2 cups miniature marshmallows

Directions:
Preheat oven to 350 degrees.
In a large bowl, mix all casserole ingredients together until smooth. Transfer to greased 9x13 inch casserole dish.
In a medium bowl, mix brown sugar, flour, butter and pecans together. Sprinkle over casserole.
Bake for 30 minutes.
Remove casserole from oven and sprinkle marshmallows on the top. Return to oven for about 15 minutes or until marshmallows are beginning to brown.

Creamed Corn

Ingredients:
· 4 ears fresh sweet corn
· 4 tablespoons butter
· Salt and pepper, to taste

Directions:
1. Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a sharp knife. Cut away from you, allowing the tips to fall into a large bowl.
2. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
3. Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened about 20 minutes.
4. Season with salt and pepper.

Grilled Mexican Corn Salad

Ingredients:
3 limes
8 large ears fresh yellow corn, husks removed
3 tablespoons mayonnaise
Salt and pepper to taste
2/3 cup crumbled feta cheese
1/3 cup chopped chives or cilantro

Directions:
Cut limes in half and squeeze juice to equal about ¼ cup. Set aside.
Preheat grill to 400 – 450 degrees. Brush corn with mayonnaise. Sprinkle with desired amount of salt and pepper. Grill corn, covered with grill lid, 10-12 minutes or until done, turning occasionally. Kernels may char and pop.
Cut kernels from the cobs into a large bowl. Stir in cheese, chives (or cilantro) and lime juice.

Bean Casserole

Ingredients:
· ½ pound bacon strips, diced
· ½ pound ground beef
· 1 cup chopped onion
· 1 (28-ounce) can pork and beans
· 1 (16 ounce) can red kidney beans, rinsed and drained
· 1 (16 ounce) can white kidney beans, rinsed and drained
· ½ cup barbeque sauce
· ½ cup ketchup
· ½ cup packed brown sugar
· 2 tablespoons prepared mustard
· 2 tablespoons molasses
· 1 teaspoon salt
· ½ teaspoon chili powder

Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet, cook bacon, beef and onion until meat is no longer pink. Drain off the grease.
3. Transfer to a greased 2 ½ quart baking dish; add all the beans and mix well. In a small bowl, combine the remaining ingredients and stir into bean mixture.
4. Cover and bake for 45 minutes. Uncover and bake 15 minutes longer.

Spring Ambrosia

Fresh pineapple, mango and oranges with a dressing of coconut and orange juice - that's a recipe for deliciousness!


Ingredients:
· 4 cups fresh pineapple, cut into 1-inch cubes
· 4 cups mango, cut into 1-inch cubes
· 4 cups orange sections
· ½ cup cream of coconut
· ½ cup fresh orange juice
· Garnish: chopped toasted macadamia nuts, toasted coconut

Directions:
1. In a large bowl, combine pineapple, mango, and orange sections.
2. In a small bowl, whisk together cream of coconut and orange juice. Add juice mixture to fruit mixture, tossing gently to coat.
3. Garnish with macadamia nuts and toasted coconut, if desired.

Parmesan Garlic Roasted Potatoes

Ingredients:
Potatoes Cut in to cubes or wedges
Olive oil
2-3 cloves garlic, minced
1 to 2 Tablespoons fresh chopped parsley
Fresh grated Parmesan cheese
Salt and pepper, to taste

Directions:
1. Preheat oven to 450 degrees.
2. Cut potatoes into cubes or wedges. Bring a pot of water to a boil. Add the potatoes and cook for 3 to 6 minutes depending on size.
3. While potatoes are cooking put enough oil to just cover the bottom of a cast iron skillet or other heavy pan and heat in oven.
4. Drain the potatoes and place them back in the pot. Put the pot back on the burner and shake to dry the potatoes and to rough up their surface. This is what gives roasted potatoes that perfect crust.
5. Add the potatoes to the hot oil, toss to coat and roast turning once or twice.
6. When potatoes are almost tender sprinkle with fresh garlic and Parmesan, salt and pepper and continue roasting until potatoes are tender. Turn at least one more time for even browning.
7. Just before serving, toss with fresh chopped parsley.

Black-Eyed Pea Dip

Ingredients:
¾ cup oil
¼ cup white sugar
¼ cup balsamic vinegar
1 (15 ounce) can black-eyed peas, drained and rinsed
1 small can whole kernel corn, drained
1 green bell pepper, diced
1 red bell pepper, diced
½ cup diced green onions
1 large tomato, diced
¼ cup freshly chopped parsley leaves
Tortilla chips

Directions:
In a small bowl, whisk together the oil, sugar and vinegar for the dressing. In a large bowl, mix together the peas, corn, peppers, onions, tomato and parsley. Pour dressing on top of pea salad and mix well. Serve alone or with tortilla chips as a dip.

Yummy Guacamole

Ingredients:
3 avocados, peeled and pitted
1 lime, juiced
1 teaspoon salt
½ cup diced onion
3 tablespoons chopped fresh cilantro
2 Roma tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper, if desired

Directions:
In a medium bowl, mash together the avocados (leaving a few chunks), lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor or serve immediately.

Rosemary Roasted Mashed Potatoes

Ingredients: 
8 cups baking potatoes, cut into 1-inch pieces (about 2 pounds)
1 tablespoon olive oil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
3/4 cup hot water
1/4 cup chopped green onion
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon garlic powder
1 (8-ounce) container sour cream

Directions:
Preheat oven to 425°.
Combine first 5 ingredients in a shallow roasting pan coated with cooking spray; toss well to coat. Bake at 425° for 30 minutes or until tender.
Combine water and remaining ingredients in a large bowl; add potato mixture.
Mash with a potato masher to desired consistency.
Serve immediately.

Mushroom Wild Rice

Ingredients:
· 4 cups water
· 1 cup uncooked wild rice
· 1 teaspoon butter
· 1 ½ teaspoons salt, divided
· ½ cup uncooked brown rice
· 8 bacon strips, diced
· 2 cups sliced fresh mushrooms
· 1 large onion, chopped
· 1 (14 ½-ounce) can beef broth
· 2 tablespoons cornstarch
· ¼ cup cold water
· ½ cup slivered almonds

Directions:
1. In a saucepan, bring water, wild rice, butter and ½ teaspoon salt to a boil. Reduce heat, cover and simmer for 40 minutes. Stir in brown rice. Cover and simmer 25-30 minutes longer or until rice is tender.
2. Meanwhile in a large skillet, cook bacon until crisp. Remove bacon to paper towels, drain, reserving 2 tablespoons of the drippings. In the drippings, sauté mushrooms and onion until tender. Stir in broth and remaining salt. Bring to a boil.
3. Combine cornstarch and cold water in a small bowl until smooth; then stir into the mushroom mixture. Cook and stir for about 2 minutes or until thickened and bubbly; stir in almonds and bacon. Drain rice and add the mushroom mixture.
4. Transfer to a greased 9x13-inch baking dish. Cover and bake at 350 degrees for 25 minutes. Uncover and bake 5-10 minutes longer to heat completely through.

Texas Potato Casserole

Ingredients:
1 (32 ounce) package frozen hash browns, thawed
1/2 cup butter, melted
1 teaspoon salt
1/2 teaspoon pepper
1 can mushroom soup
1 pint sour cream
1/2 cup chopped onion
2 cups shredded sharp cheddar cheese
Dash of hot sauce
1 cup corn flakes, crushed
1/8 cup butter, melted

Directions:
Preheat oven to 375 degrees. Combine all ingredients with the exception of corn flakes and butter. Pour into a greased 9x13 inch baking dish. Sprinkle crushed corn flakes over top and drizzle with melted butter.  Bake for 45 minutes.

Black-eyed Peas and Ham

Ingredients:
· 1 (16 ounce) package dried black-eyed peas, rinsed
· ½ pound fully cooked boneless ham, chopped
· 1 medium onion, finely chopped
· 5 bacon strips, cooked and crumbled
· 2 tablespoons minced garlic
· 1 teaspoon chicken bouillon granules
· Salt and pepper, to taste
· 6 cups water
· Hot cooked rice

Directions:
1. In a 6-quart slow cooker, combine all ingredients, except rice. Cover and cook on low for 6 to 8 hours or until peas are tender.
2. Serve with rice.

Sausage Stuffed Mushrooms

Ingredients:
· 1 ½ pounds whole baby bella mushrooms, about 36
· 4 tablespoons olive oil, divided
· 1 pound ground mild Italian sausage
· 2 tablespoons minced garlic
· ¼ cup balsamic vinegar
· 1 large egg
· ½ cup bread crumbs
· ½ cup grated parmesan cheese
· ¼ cup heavy cream
· ¼ cup chopped parsley
· Salt and pepper, to taste

Directions:
1. Preheat oven to350 degrees with the rack in the middle position.
2. Wash mushrooms and pat dry. Remove stems and mince fine.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook until golden brown, about 8 to 10 minutes, crumbling sausage into small pieces. Transfer sausage to a large bowl.
4. Reduce heat to medium and saute minced garlic in the sausage fat for about 3-4 minutes; add balsamic vinegar and mushrooms stems and cook until tender about 5-7 minutes. Transfer to the mixing bowl with the sausage.
5. Stir in the egg then add bread crumbs, parmesan cheese, cream, 3 tablespoons parsley, salt and pepper.
6. Place the mushrooms cap on a large baking sheet and toss with remaining olive oil. Put them cap side down and stuff each with a generous amount of filling.
7. Bake for 22 to 25 minutes, until hot and golden brown. Garnish with remaining parsley and additional parmesan cheese, if desired. Serve warm.
Note: The filling can be made up to 3 days in advance. The stuffed mushrooms can be cooked up to 4 hours in advance and held at room temperature. Warm in the oven before serving.

Slow Cooker Macaroni and Cheese

Ingredients:
· 2 cups uncooked elbow macaroni
· 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
· 1 cup milk
· 1/2 cup sour cream
· 1/4 cup butter, cubed
· 1/2 teaspoon onion powder
· 1/4 teaspoon pepper
· 1/8 teaspoon salt
· 1 cup shredded cheddar cheese
· 1 cup shredded mozzarella cheese
· 1 cup shredded provolone cheese

Directions:
1. Cook macaroni according to package directions for al dente.
2. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended. Stir in cheese until melted.
3. Drain pasta; transfer to greased 3 quart slow cooker. Stir in cheese mixture. Cook, covered on low 1-2 hours or until heated through.

Green Bean Casserole

Ingredients:
1/3 stick butter
½ cup diced onions
½ cup sliced fresh mushrooms
2 cups sliced fresh green beans
3 cups chicken broth
1 can cream of mushroom soup
1 can French fried onion rings
Salt and pepper to taste
1 cup grated Cheddar cheese

Directions:
Preheat the oven to 350 degrees.
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter until vegetables are tender.
Boil green beans in chicken broth for 10 minutes and drain.
Add the green beans, mushroom soup, onion rings, and salt and pepper to taste to the onion mixture. Stir well.
Pour into a greased 1 1/2-quart baking dish.
Bake for 20 minutes, then top the casserole with the cheese and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

Zucchini Boats

Ingredients:
4 large zucchinis
4 tablespoons minced garlic
4 tablespoons olive oil
Salt and pepper to taste
16-18 grape tomatoes, cut in half
1 cup Italian bread crumbs
1 ½ cups mozzarella cheese
Olive oil, for drizzling
1 cup grated parmesan cheese

Directions:
Preheat oven to 350 degrees.
Cut the zucchini in half lengthwise and trim a little off the bottom so it will lay flat in the baking dish.
Scoop out the seeds in the center of the zucchini with a spoon.
Mix together the garlic, olive oil, salt and pepper. Brush over the surface of the zucchini.
Arrange halved grape tomatoes into the groves; sprinkle with about a 1/8 cup of bread crumbs and bake for 30 minutes.
Remove and sprinkle mozzarella cheese between the tomatoes. Place them back in the oven under the broiler until golden and bubbling.
Remove and drizzle with olive oil and grated parmesan.

Pineapple Glazed Chicken with Jalapeno Salsa

Ingredients:

• ¾ cup pineapple juice 
• 6 tablespoons brown sugar 
• 2 tablespoon yellow mustard
• 3/4 cup 1/4-inch cubes fresh pineapple 
• 3 tablespoons finely diced red bell pepper 
• 3 tablespoons chopped fresh cilantro 
• 1 1/2 tablespoons finely chopped red onion
• 1 1/2 tablespoons canned sliced jalapenos, drained, coarsely chopped
• 4 skinless, boneless chicken breast halves  

Directions:

1. Preheat oven to 400°F.  

2. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.

3. For Salsa: Mix pineapple, red pepper, cilantro, onion, and jalapenos in medium bowl. Season with salt and pepper.  

4. Line baking sheet with foil. Place chicken on sheet and brush with glaze.

5. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.

6. Spoon salsa over chicken and serve.

Twice Baked Sweet Potatoes

Ingredients:
4 large sweet potatoes, scrubbed
½ cup heavy cream
4 tablespoons salted butter, softened
1/4 cup Crema Mexicana
1/4 cup maple syrup, plus 2 tablespoons
1 teaspoon cinnamon
1 teaspoon nutmeg
Cinnamon sugar

Directions:
Preheat oven to 375 degrees.
Place potatoes on a baking sheet and bake in the oven until soft, 45 to 50 minutes. Remove the potatoes from the oven and let rest 5 minutes. Slice potatoes in half lengthwise and carefully scoop out the flesh, being careful not to damage the skin. Mash potatoes in a medium bowl.
Bring the heavy cream to a simmer over low heat in a small saucepan. Add butter, crema Mexicana and ¼ cup of the maple syrup to the cream. Stir together until smooth. Add to mashed sweet potatoes. Season with cinnamon and nutmeg.
Fill each of the skins with the cream mixture, place back on the baking sheet and bake until golden brown. Remove the potatoes to a platter and drizzle the tops of each with the remaining maple syrup and sprinkle with cinnamon sugar.