Italian Roasted Vegetables

I love roasted veggies!  This is a slight variation from a recipe I found quite awhile ago (but I'm not sure where).  The best part is you can add or eliminate most vegetables to this easy dish.  Quick and delicious! 

3 medium yellow summer squash, sliced

1 sweet red pepper, sliced

1/4 lb fresh green beans, trimmed

4 - 8 oz sliced mushrooms

1/4 c sun-dried tomato salad dressing

salt and pepper to taste

Mix all ingredients together and transfer to a large baking pan.  Bake for 15 to 20 minutes at 425 degrees, stirring once. 

Broccoli Rice Casserole

I tried to make crab cakes, and they were more like crab crumbles, so I won't share that recipe.  Instead, how about broccoli?  This is a great stand-by from allrecipes.com for sharing at potlucks since it makes a LOT!  (It's tasty too!)

20 oz package frozen chopped broccoli

3 c instant rice

1 can cream of mushroom soup

1 can cream of chicken soup

1 1/4 c milk

1 package American cheese, cubed

1 T butter

1 bunch celery, chopped

1 large onion, chopped

salt and pepper to taste

Cook broccoli and rice according to package directions.  Preheat oven to 350 degrees. 

In a medium saucepan, mix soups and milk.  Gradually stir in cheese until melted.  Be careful that the cheese doesn't burn.  Melt butter in a large skillet over medium-high heat; saute celery and onion until soft.  In a large bowl, combine all the ingredients.  Season with salt and pepper.  Pour into a 9x13 dish.  Bake for 45 minutes, or until bubbly and light brown.  Easy peasy!

Cracker Barrel Baby Carrots

I used to dislike cooked carrots.  I thought they were mushy and drab compared to their crispy, juicy raw selves.  One day I tried them at Cracker Barrel, and I fell in love with soft, buttery sweetness.  I have tried to imitate them ever since, but just couldn't find the right combination.  I finally found a recipe at Recipezaar that does a great job, and it's so simple (I modified it slightly).  Why couldn't I figure this out myself?!?  Now, I've just got to find a recipe for Cracker Barrel Pancakes!

2 lbs fresh baby carrots

1 t salt

1 T brown sugar

2 T butter, melted

Rinse carrots and put in a sauce pan, pouring enough water in pan to just cover the top of the carrots.  Cover and bring to boil over medium heat.  Turn heat to low and simmer about 30 minutes or until tender when pierced with a fork.  Drain.  Meanwhile, stir sugar into melted butter.  Pour over the drained, cooked carrots and stir well. 

Creamy Bacon Mushroom Soup

I found this recipe in an old Taste of Home Magazine at my mother-in-law's and wanted to give it a try.  Here's the rub:  I thought I had all the ingredients, but when I was in the middle of fixing it, I realized I was missing something important:  the cream.  (Also in the middle of it, my sons who were playing soccer -- in the house! -- managed to send the ball sailing into the onions in a dish which broke into a gazillion pieces.  But that's beside the point.  I just thought you might appreciate knowing under what conditions this soup managed to get made.)  I'm going to give you the ingredients that are called for, but I'll also tell you what I did instead.  You can take your pick, because it was yummy!  And my kids, who aren't big on mushrooms, even liked the soup.  (Which after their fiasco, they'd better like it!)

1 package of bacon, diced

1 lb sliced fresh mushrooms

1 medium onion, chopped

3 garlic cloves, minced

1 quart heaving whipping cream

1 can chicken broth (or 2 cups)

1 package shredded cheese (we like Monterey Jack)

3 T flour

1/2 t salt

1/2 t pepper

3 T water

In a soup kettle or large saucepan, cook bacon over medium heat until crisp.  Using a slotted spoon, remove to paper towels, drain, reserving 2 T drippings.  In the drippings, saute mushrooms, onions and garlic.  Stir in cream and broth.  (I was missing the cream, so I improvised.  I used 1 1/2 cups whole milk, plus 5 oz of cream cheese.  It's what I had.  It worked!  Just stir a lot to melt the cream cheese.)  Gradually stir in shredded cheese until melted. 

In a small bowl, combine flour, salt, pepper and water.  Whisk until smooth.  Stir into soup.  Bring to a boil, cook and stir for 2 minutes or until thickened.  Garnish with bacon.  Makes about 8 servings.  Really yummy!  Serve with your choice of bread.

Ambrosia Fruid Salad

This yummy dish comes from a 2008 Taste of Home Magazine my mother-in-law gave me.  We gobble it up quickly.  The recipe calls for marshmallows, which sometimes I leave out because Baby Girl has an addiction to them.  It's not pretty when we run out . . . or her big brothers are still eating theirs when she's consumed hers already.

2 c cubed fresh pineapple (or 1 can if you don't have fresh)

2 large oranges, peeled and sectioned (but last night I used a can of Mandarin oranges)

1 1/2 c grapes
1 large banana, sliced

1 c mini marshmallows

1/2 c flaked coconut

1/4 c chopped nuts (I use walnuts)

1 6 oz carton vanilla yogurt

Combine all the ingredients but the yogurt in a large mixing bowl; gently fold in yogurt.  Chill until serving.  Sometimes I wait until just before serving to add the bananas and marshmallows.

Creamy Cheesy Mashed Potatoes

These are not your diet potatoes, so of course, they're yummy!

When your ingredients are these . . .

count on Comfort!

2 lbs potatoes

2/4 c evaporated milk

1/4 c butter

1 c shredded Cheddar cheese

salt and pepper, to taste

Place peeled and cubed potatoes in large saucepan. Cover with water; bring to boil. Cook over medium-high heat for 15 - 20 minutes or until tender; drain. Return to saucepan; add evaporated milk and butter. Beat with mixer until smooth. Stir in cheese and season.

I found this recipe on allrecipes.com. They suggested adding green onion and/or bacon for more flavor. We topped our individual servings with green onions (well, the adults in the family did), and they were even better!

Warm Fruit

This is so easy, I can't even really call it a recipe. It's a great side to breakfast breads -- toast, pancakes, waffles, etc. . . A comforting winter dish.


Warm a can of peaches in a skillet in their juice. Add brown sugar and cinnamon to taste; simmer a few minutes. Add fresh or frozen (thawed) berries (whatever you prefer) and allow to warm through. I especially like a mix of raspberries and blueberries.

Easy Mac 'n Cheese

My sis and cousin get the nod for introducing me to this. It's super easy, super good and perfect for family gatherings since it makes a big dish. And who doesn't love cheese and carbs?!

Layer in a greased 9x13 pan:

2 c macaroni
1 stick butter
12 oz shredded cheddar cheese
4 - 5 c milk
salt and pepper to taste

Bake at 350 for 45 minutes, covered. Uncover and bake 15 minutes more.

Mushroom Oven Rice

I LOVE mushrooms, so this is one of my favorite ways to eat rice.

1 c brown rice, uncooked
1/4 c butter
1/4 c chopped celery
1 c sliced fresh mushrooms
1 can chicken broth
1/3 c water
1-2 T soy sauce
1 T dried parsley

In a skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until celery is tender. Transfer to a greased baking dish (1-1/2 qt.). Stir in broth, water, soy sauce and parsley. Cover and bake at 350 for 45 - 50 minutes.

Baked Sweet Potato Fries

I lost my favorite recipe awhile ago, so I was glad to find a similar one from Paula Deen. We enjoy these!

House seasoning:
1 c salt
1/4 c black pepper
1/4 c black pepper

Mix ingredients and store in an airtight container for up to 6 months.

olive oil, for tossing
5 sweet potatoes, peeled and sliced into 1/4" long slices, then 1/4" wide strips
1/2 t paprika

Preheat oven to 450 degrees. Line a sheet tray with parchment (or spray with Pam). In a large bowl, toss sweet potatoes with just enough oil to coat. Sprinkle with 1 Tablespoon of House Seasoning and the paprika. Spread potatoes in a single layer on baking sheet. Bake until they are tender and golden brown, turning occasionally, about 20 minutes.

Spinach Fruit Salad

My best friend's mom makes this. It's yummy and pretty!

1 egg white
1/4 c sugar
1 c sliced almonds
2 T butter
Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 T at a time, beating 2 - 4 minutes or until stiff peaks form and sugar dissolves. Fold in almonds. Melt butter in a 9" square pan in a 325 degree oven. Add coated almonds and bake, stirring every 5 minutes or until lightly browned and dry. Cool in pan on a wire rack.

1 package lettuce
1 package spinach
1 (11 oz) can mandarin oranges (drained)
20 fresh strawberries -- thinly sliced
1 green onion -- chopped

3/4 c olive oil
1/4 c red wine vinegar
1 t grated orange rind
1/2 T fresh orange juice
1/2 t poppy seeds
1/8 t salt
1/8 t pepper

Toss together greens, fruits and onions. Whisk together oil with remaining ingredients, drizzle over salad, tossing gently. Sprinkle with sugared almonds and serve immediately.

Sweet Potato Quick Bread

For those of you who have read my Sugar Tails Blog (there's a link on this page) ,
you may know about my fear of making yeast breads. This is one I made often before my bread machine.

2 c flour
1 t baking soda
1/4 t salt
2 t cinnamon
1/4 t baking powder
1 1/4 c sugar
16-oz can sweet potatoes
3 large eggs
1/4 c canola oil
3/4 c chopped walnuts
1 t vanilla

Preheat oven to 350. Butter and flour a loaf pan. Mix dry ingredients. Blend sugar, sweet potatoes, oil, eggs and vanilla. Stir in dry ingredients, walnuts (and raisins if you like them -- I don't in this). Bake about 1 hour.

Mary's Taco Salad

I could seriously eat the whole bowl if no one else was looking.

1 head lettuce
1 can ranch-style beans, drained
8 - 10 oz shredded Cheddar cheese
1 chopped tomato
1 chopped onion, optional
1 can black olives, optional
1/2 t0 1 bottle creamy Italian dressing
1 bag Frito's chips (chili-cheese rocks!)

Wash and cut up lettuce. Stir in beans, tomatoes, onion and black olives. Add cheese. Pour dressing and mix well. Just before serving, add the bag of chips and stir well.

My "Olive Garden"-ish Salad

As close as I can get . . .

5 c torn mixed greens
1 small red onion, sliced
1 medium tomato, diced
1 can black olives, drained
some pepperocini peppers

Toss together. Top with dressing and croutons just before serving.

Dressing:
2/3 c canola oil
1/3 c vinegar
1 1/4 t salt
1/2 t pepper
1 bag croutons

Deluxe Corn Muffins

This is a nice alternative to cornbread.

1 c flour
1 c cornmeal
¼ c sugar
2 ½ t baking powder
¾ t salt
½ t baking soda
1 egg
1 egg yolk
1 ¼ c buttermilk
1/3 c canola
¾ c corn

Honey Butter: ½ c butter, softened & 2 – 3 T honey

In a large bowl, combine first six ingredients. In another bowl, whisk the egg, egg yolk, buttermilk and oil. Stir into dry ingredients. Fold in corn. Fill greased muffin cups ¾ full. Bake at 400 for 15-20 minutes. Cool for 5 minutes before removing. Beat butter and honey until well-blended.

Fried Green Tomatoes

A summertime must!

4 large green tomatoes
1 T salt
1 ½ c buttermilk
1 t pepper
1 c flour
3 c vegetable oil
1 c self-rising cornmeal
salt to taste

Cut tomatoes into a ¼ - 1/3” thick slices; place in a shallow dish. Pour buttermilk over tomatoes. Sprinkle with salt and pepper. Combine flour and cornmeal in a shallow dish or pieplate. Dredge tomato slices in flour mixture. Fry tomatoes in batches in hot oil over medium heat 3 minutes on each side or until golden. Drain on paper towels. Sprinkle with salt to taste.

Hashbrown Casserole

Thanks to my cousin, Julie for this recipe.

1 package Southern Style hashbrowns
1 pint sour cream
2 cups shredded cheese
1 can cream of mushroom or chicken soup
1 stick butter

Place hashbrowns in casserole dish, sprinkle with salt and pepper and pour a melted stick of butter over hash browns.
Mix cheese, sour cream and soup together. Spread over hashbrowns.
Melt stick of butter and mix 3 cups of corn flakes and spread on top of everything.
Bake for 1 hour and 350 degrees.