Baked Potato Rounds

Awhile back I had a bunch of potatoes I needed to use up. Always up for trying something new, I decided on  these baked potato rounds.

Reminiscent of a baked potato and loaded with delicious toppings, these cute little potato rounds were not only tasty but fun and easy too.

You could easily vary the toppings

• crumbled blue or feta
• grated Parmesan
• chopped fresh basil, cilantro, oregano, or dill
• crushed red pepper
• seasoned salt
• chopped ham
• chili

The sky's the limit! I served mine alongside some grilled chicken and salad. They'd also make a great appetizer or football snack.

My only complaint, and it's shocking I know, was the butter. A little too much in my opinion. Next time I'll probably cut the amount in  half.

Baked Potato Rounds
picture and recipe from Mommy I'm Hungry

4 large baking potatoes, cut into 1/2 inch slices (I used Russet and Yukon)
1/4 cup melted butter (next time I"ll try only 2 tbsp.)
salt and pepper to taste
2 TBL crushed garlic
8 slices bacon, cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
sour cream

Preheat oven to 400 degrees F (200 degrees C). 
Brush both side of potato slices with butter, add salt, pepper and garlic; place them on a parchment lined baking sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once (I forgot to turn them, they were fine). 

When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted (you can just turn the oven off and let the heat melt it all). Serve with sour cream if desired.


Posted by: Sallie

Southwestern Black Bean Salad

Our love affair with Mexican Food continues. Really similar to this, it was an instant hit. A perfect light summer dish with classic flavors.Toasted corn, black beans, avocado, and tomatoes dressed with a light citrusy dressing that packs a little punch from the chipotle chilies .(If you'd like less spice, just cut down on the amount of chipotle chilies.)

This dish is so versatile. It goes perfectly with any grilled meat and if you've got a bag of tortilla chips it can also be a quick lunch, dinner or appetizer.

Southwestern Black Bean Salad

Cook's Country

• 4 scallion, sliced thin
• 1 TB minced canned chipotle chiles in adobo sauce
• 1 tsp honey
• ¼ cup lime juice (about 2 limes)
• salt and pepper
• ¼ cup olive oil
• 5 cobs of corn
• 2 (16 oz.) can black beans, drained and rinsed
• 2 ripe avocados, pitted, skinned, and chopped
• 2 medium tomatoes, cored and chopped
• heaping ¼ cup finely chopped fresh cilantro

• 1) Make dressing: combine scallions, chipotle, honey, lime juice, ½ tsp salt, and ½ tsp pepper. Slowly whisk in in 2 TB oil. (Dressing can be refrigerated, covered, for one day.)
• 2) Toast corn: Scrape corn off cobs. Heat some olive oil in large skillet over medium-high heat until shimmering. Cook corn until spotty brown, ~5 minutes.
• 3) Toss salad: Put beans, avocados, tomatoes, cilantro, and toasted corn to large serving bowl. Mix in dressing to taste. Season with salt and pepper in necessary. Serve.
  
  Posted by: Sallie

Dad's Baked Beans With Sausage

We've hosted a lot of family parties this summer and that usually means breaking out the old bbq. Who wants to cook for 25 people in 100 degree weather?

We usually have your pretty typical bbq food. Hamburgers, kebabs, ribs, etc.  and all the standard side dishes including potato salad, corn on the cob, and baked beans.  My Father in law brought some baked beans he'd been telling us about. Normally, I'll have a small serving of beans and be perfectly content. But these beans? Oh no. One bite and I was already eying the bowl to make sure there were more. I think I actually had thirds. Something about the sweet and smoky beans paired with sausage takes them up a notch. My father in law is now permanently assigned to bring the baked beans.

*The key with these beans is to let them simmer for awhile and let the flavors develop. *


Baked Beans with Sausage

*Plan ahead. These beans need to simmer for at least 1 1/2 hours.*

1 package jimmy dean sausage (just the regular kind in a tube)

1 diced onion

½ cup brown sugar (or more to taste)

2 tsp. mustard

2 tsp. Worcestershire sauce

1 Tbsp. bbq sauce

1 tsp. salt

1 tbsp. molasses

5 or 6   15 oz. cans pork and beans, drained

 Dice onion and cook with sausage until crisp. Drain. Add all other ingredients. Simmer on low, stirring occasionally  (at least 1 1/2-2 hours) to allow flavors to develop.

Posted by: Sallie

Sweet Corn Salad

With grilling season in full swing, I like to have a few creative side dishes to take that ordinary grilled chicken (or whatever else we're grilling) and make it seem better than just your average, everyday, run of the mill dinner.

This corn and black bean salad is a big staple in our house. The flavors are fresh, light and fantastic and can be paired with anything from grilled chicken to tacos or eaten as a quick meal with tortilla chips. I was looking for a side dish to go with some fantastic tacos (I'll be posting the recipe soon) and came across this sweet corn salad.

Crunchy and sweet, fresh and light, this salad just screams summer. I loved the mango paired with the corn and the slight heat from the jalapeno. The dressing was light but tasty with hints of  smoky cumin, fresh cilantro, and just good old salt and pepper.

One word of advice. Do not skimp on the corn!!! Don't even think about using canned corn. This salad is all about the corn! The better quality of corn you buy the better the salad! I bought some great corn on the cob from Costco that was a mix of sweet white and yellow corn. Amazing!

Sweet Corn Salad
Adapted from A Farm Girls Dabbles

8 c. fresh corn kernels (cut from 8 to 12 ears of already boiled corn)
1 large mango, peeled and diced into 1/2" pieces
1 pint grape or cherry tomatoes, halved
10 scallions, white and green parts, sliced
2 jalapenos seeded, and finely diced (if you like a little more heat, leave a some of the seeds and the membrane in.The original recipe called for 1/4 c. fresh red chilie but I couldn't find one)
1/4 c. chopped cilantro (the original recipe called for italian parsley)
1/4 c. olive oil
2 T. cider vinegar
2 T. sugar
1 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. black pepper


optional ingredients:
1 avocado, medium dice + 1 T. fresh lime juice
1 can black beans, rinsed and drained



PREPARATION:

In a large bowl, stir together the corn, mango, tomatoes, scallions, red chile or jalapeno, and parsley.

Whisk together the olive oil, cider vinegar, sugar, cumin, salt, and black pepper. Drizzle over all the vegetables and cilantro. Stir until combined.

If adding avocado, stir lime juice gently with avocado, to minimize browning. Don't add the avocado until you are ready to serve the salad.

Servings: 8 to 10

Posted by: Sallie

Twice Baked Potatoes

My daughter requested steak for her birthday dinner and I knew these would be the perfect side dish.

Creamy, cheesy, delicious. I think that about sums it up.

Twice Baked Potatoes
Good Eats & Paula Deen

Ingredients:


8 medium baking potatoes, about 4 pounds

One 8-ounce package cream cheese, room temperature

1/2 cup (1 stick) butter, softened

2 cups (1/2 pound) shredded sharp Cheddar Cheese

1 pint sour cream

2 cloves garlic, minced

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/4 cup chopped chives, for garnish (optional )

6 slices bacon, cooked crisp, drained and crumbled, for garnish


Directions:
 Preheat oven to 350. Pierce the potatoes and place on a baking pan. Bake the potatoes for 1 hour or  until very soft. Allow to cool for 5-10 min.

Carefully cut each potato in half lengthwise, so you get two “boat” shapes from each potato. Using an oven mitt or potholder, hold the potato in one hand and with a spoon scoop out the flesh into a bowl. Leave a thin border (a little less than 1/4-inch) of potato innards around the skin so that it isn’t too fragile to hold the pumped up potato mixture.

 Peel and mash the potatoes in a large bowl with a potato masher or the back of a fork. Or use an electric mixer.Add the cream cheese, butter, 1 cup of the Cheddar cheese and the sour cream. Stir well. Add the garlic, salt, and pepper and stir again. (At this point the potatoes can be refrigerated if you are not ready to serve.)

 Preheat oven to 350 degrees.

Line a cookie sheet with foil and spray lightly with cooking spray. Bake the potatoes for 30 to 35 minutes, until hot. Sprinkle the remaining 1 cup Cheddar cheese over the top of the potatoes and return to the oven for about 5 minutes, until the cheese melts. Garnish with the chopped chives and crumbled bacon before serving. Serves 10-12.

Posted by: Sallie

Champagne Risotto

Risotto is one of my favorite side dishes to accompany a gourmet meal. I love it because it is so versitile. You can start with a good base recipe and customize to your liking by adding any kind of vegetable (peas, asparagus, butternut squash, etc.) or any kind of meat (chicken, lobster, shrimp). This recipe uses champagne which gives it just a bit of a sweet flavor. It is very delicious!

Champagne Risotto

From Giada De Laurentiis

Ingredients:
8 thin slices prosciutto
8 cups reduced-sodium chicken broth
24 asparagus spears, cut diagonally into 1-inch pieces
4 tablespoons butter, divided
2 shallot, finely chopped
1 1/2 cup Arborio rice or medium-grain white rice
1 1/2 cup Champagne
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Directions:
Preheat the oven to 450 degrees F.

Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.

In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.

In another medium saucepan, melt 2 tablespoons of the butter. Add the shallots and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately. Serves 6.

Posted By: Julia

Cheesy Cauliflower Bake

In my continuing love of Cook's Country Magazine here is another fabulous side dish. Cheesy, tender but not at all soggy nuggets of cauliflower mixed in with a deliciously light but creamy sauce and topped off by some buttery, garlic bread crumbs on top. I served this with the Honey Roasted Chicken, asparagus and some rolls. A perfect spring meal.

*I halved the recipe and used an 8 x 8 pan which was perfect for our family of 6*

Cheesy Cauliflower Bake
Serves 8 to 10

You will need about 4 pounds of cauliflower to yield 12 cups of trimmed florets.

3 slices hearty white sandwich bread , torn into pieces
1 cup shredded extra-sharp cheddar cheese
1 cup shredded Monterey Jack cheese
4 tablespoons unsalted butter , melted
3 garlic cloves , minced
Salt and pepper
2 tablespoons all-purpose flour
1 1/4 cups heavy cream
3/4 cup low-sodium chicken broth
2 large heads cauliflower , trimmed and cut into 3/4-inch florets (about 12 cups)
2 teaspoons dry mustard
1 teaspoon dried thyme

1. PREPARE TOPPING Adjust oven rack to middle position and heat oven to 450 degrees. Pulse bread, 2 tablespoons cheddar, 2 tablespoons Monterey Jack, 2 tablespoons butter, 1 clove minced garlic, ¼ teaspoon salt, and ¼ teaspoon pepper in food processor until coarsely ground.
2. MAKE SAUCE Heat remaining butter, remaining garlic, and flour in Dutch oven over medium heat, stirring constantly, until golden and fragrant, about 1 minute. Slowly whisk in cream and broth. Stir in cauliflower, dry mustard, thyme, ½ teaspoon salt, and ½ teaspoon pepper and bring to boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until cauliflower is nearly tender, 6 to 8 minutes. Off heat, stir in remaining cheddar and Monterey Jack until incorporated.
3. BAKE CAULIFLOWER Pour mixture into 13 by 9-inch baking dish and top with bread crumbs. Bake until crumbs are golden brown and crisp, 10 to 15 minutes. Let cool 10 minutes. Serve.
MAKE AHEAD: The filling can be refrigerated, covered, for 1 day, after you've transferred it to the baking dish (step 3). Refrigerate crumb topping separately. Bring to room temperature before topping with bread crumbs and baking as directed.

Christmas Jello Salad

This is a fun and festive recipe given to me by my good friend Robyn. (Also the photographer for our family pictures). It's the perfect addition to your Christmas table with its layers of red, white and green. Don't be grossed out by the miracle whip. It adds creaminess but no taste. Everyone loved it and it's now a Christmas Eve tradition


Christmas Jello Salad
Robyn Lamoreaux

2 small or 1 large package lime jello

1 small package lemon jello

1/2 package mini marshamallows

1 large can crushed pineapple (drained, but save the juice)

1 cup whipped cream

1 large package red jello

8 oz. package cream cheese, softened

3/4 cup miracle whip

Make lime jello according to package directions. Put in 9 x 13 pan. Let set. Mix lemon jello with 1 cup hot water and mini marshmallows. Let cool. Add 1 cup of the pineapple juice, cream cheese, miracle whip, 1 cup of the crushed pineapple and the whipped cream. Pour on top of green layer and let set. Make red jello according to package directions. Pour carefully on top of yellow layer. Let set completely.


Posted by: Sallie

Green Bean Casserole

My sister makes a great Green Bean Casserole (found here) with fresh green beans, and crunchy water chestnuts but of course I always like to mix it up and I found another green bean casserole I love that is absolutely delicious. Not surprisingly, it comes from Cook's Illustrated. Instead of the usual cream of mushroom soup, you make a roux using chicken broth, flour and heavy cream. I also love that they added bread crumbs to maximize the crunch and flavor on top. This recipe can also be made ahead.

Classic Green Bean Casserole

Cooks Illustrated

Ingredients
Topping
4 slices white sandwich bread , each slice torn into quarters
2 tablespoons unsalted butter , softened
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)

Beans and Sauce
Table salt
2 pounds green beans , ends trimmed, and halved
3 tablespoons unsalted butter
1 pound white button mushrooms , stems trimmed, wiped clean, and broken into 1/2-inch pieces

3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
Ground black pepper
3 tablespoons unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream

Instructions
1. FOR THE TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.
2. FOR THE BEANS AND SAUCE: Adjust oven rack to middle position and heat oven to 425 degrees. Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.
3. Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste.
4. Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13 by 9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately. Serves 10-12.

**This casserole can be prepared ahead of time. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed. This recipe can be halved and baked in a 2-quart (or 8-inch-square) baking dish. If making a half batch, reduce the cooking time of the sauce in step 3 to about 6 minutes (1 3/4 cups) and the baking time in step 4 to 10 minutes. **

Posted by: Sallie

Holiday Corn With Bacon & Fresh Herbs

Around Thanksgiving time last year a group at church put together a little fall cookbook. This was one of the recipes in it and I made it last year for Thanksgiving. It was another big hit. I love it because it's a great way to dress up a simple vegetable and make it extra special for the holidays. Make sure you get a high quality frozen corn as it makes a big difference. Sorry, no picture on this one.



Holiday Corn with Bacon and Fresh Herbs
Christy Miller



Ingredients:
6 slices bacon, drippings reserved
1/2 cup chopped onion (yellow or white)
2 tbsp flour
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 cup sour cream
3 1/2 cups whole kernel frozen corn
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives (garnish, optional)


Directions:In a skillet, fry bacon until crisp. Drain grease and save 2 tbsp drippings. Crumble the bacon and set aside. In your skillet with the reserved drippings, saute onions until tender, add flour, garlic and salt/pepper. Cook and stir until bubbly, then cook and stir one minute more. Remove from heat and stir in sour cream .Add corn, parsley and 1/2 the bacon, mix and pour into a 1 quart baking dish. Sprinkle the top with remaining bacon. Bake uncovered at 350 for 20-25 minutes. Serve with chives as a garnish.

Can be doubled & made in a 9 x 13 pan.


Posted by: Sallie & Julia

Dixie Fruit Salad

This is another side dish that comes from Duane's wonderful Grandma. I've had fruit salad like this before but she's the one who introduced me to the pomegrante version. I love the combination of the tart crunchy pomegranates, the sweet, crisp apples, sliced bananas, and of course the whipped cream. It makes such a difference here if you use real whipped cream instead of cool whip. It takes the salad from okay to delicious! If you like nuts, try adding some chopped pecans. This is a really simple fruit salad that you can tweek to your tastes. My daughter LOVES this salad so when I can't find pomegranates I use grapes. This salad is best eaten right after it is made.

Dixie Fruit Salad

Lorraine Sullivan

2 apples, peeled and chopped into bite sized pieces

2 bananas, peeled and sliced

seeds from 1 pomegranate

whipped cream 1-2 cups depending on how creamy you like it

After slicing all fruit, combine in medium bowl. Fold in whipped cream. Serve immediately. Serves 4-6.

Posted by: Sallie & Julia

Sweet Potato Bake

This week we are going to feature some yummy side dishes you can add to your Thanksgiving Dinner. These are also things you might have someone bring if you're feeding a lot of people and just need some extra food to go along with the turkey. I might have mentioned that up until a year ago I had never even tried a sweet potato. Something about the slimy, little orange things floating in a marshmallow sauce never appealed to me. All of that changed when my sister's Mother in Law had a sweet potato souffle from Honey Baked Ham at her house for Christmas. Once I tasted it, all the other food was forgotten. That's how good it was. I think I must have had 3 or 4 helpings. Of course I vowed never to let another holiday pass without this delicious dish on my table. Good Old Paula Deen to the rescue! This is just so yummy it could really pass for a dessert and the crunchy topping is the best! It's super easy and bakes in only 30 minutes.



Sweet Potato Bake
Paula Deen




Ingredients:
3 cups mashed sweet potatoes

1 cup sugar

1/3 cup butter, melted

2 eggs

1 teaspoon vanilla

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup heavy cream (can use half and half or whole milk but cream is the best)


Topping:

1 cup brown sugar

3 tablespoons butter, melted

1/3 cup all-purpose flour

1 cup pecans or walnuts, chopped (pecans are excellent too)
Mix together with fork; sprinkle over top of casserole.


Directions
Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with an electric mixer until smooth. Add cream;mix well. Pour into greased casserole dish ( 1 1/2 quarts). Add topping. Bake for 25 to 30 minutes.



Posted by: Sallie & Julia

Day 3- The Potatoes

What would Thanksgiving be without mashed potatoes? I think my husband and kids would revolt! Around here we always have these, but if you prefer plain you can't go wrong with Pioneer Woman's Delicious, Creamy Mashed Potatoes. The name says it all. You can mash them as little or as much as you like depending on how you like your potatoes. I recommend starting with the least amount of half and half called for and then adding more as needed. As if they weren't delicious enough, you can make them the day before and reheat the day of, how's that for delicious?

Delicious, Creamy Mashed Potatoes

Pioneer Woman

5 lbs. Russet or Yukon Gold Potatoes
1 1/2 sticks (3/4) cup
1 8oz. package cream cheese, softened
1/2-3/4 cup half and half
1/2 to 1 tsp. Lawry's Seasoning Salt
1/2 to 1 tsp. black pepper

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30-35 minutes. When they're cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost-but not totally fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot adn put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 1/2 sticks butter, 1 8oz pkg cream cheese and about 1/2 cup of the half and half. Mash, mash, mash. Next, add about 1/2 tsp. of Lawry's Seasoning Salt and 1/2 tsp. of black pepper.

Stir well and place in a medium sized baking dish and to top it off with, you guess it, butter! Throw a few pats of butter over the top of the potatoes and place them in a 350 degree oven and heat until butter is melted and potatoes are warmed through. (If making this dish in advance, take out of fridge about 2-3 hours before serving time. Bake in a 350 degree oven 20-30 minutes until heated through.)

Note- I have made these when I have had other things cooking and reheated them in the microwave with good results.

Posted by: Sallie & Julia

Thanksgiving Day 2 - The stuffing

We're very fortunate to have my husband's family close by so I've only actually had to do a full Thanksgiving myself once. I made this stuffing and now it is a tradition! It comes from Williams Sonoma and I just can't say enough about thier recipes. Everyone I've tried has been a winner.

If you're not a fan of sausage, just leave it out.

Bread and Sausage Stuffing

Williams Sonoma

Ingredients:
1 loaf sourdough French bread, about 1 lb., cut into 1/2-inch cubes
2 Tbs. unsalted butter
1 lb. sweet Italian sausage, casings removed
1 yellow onion, chopped
1 leek, white and light green portions, chopped
1 celery stalk, chopped
1/4 cup chopped fresh sage
1/2 cup chopped fresh flat-leaf parsley
1 cup half-and-half
1 1/2 cups reduced-sodium chicken stock
Coarse salt and freshly ground pepper, to taste

Directions:
Preheat an oven to 350ºF. Spread the bread cubes on a rimmed baking sheet and toast in the oven until golden, about 20 minutes. Remove from the oven and let cool.In a large fry pan over medium heat, melt the butter. Add the sausage, onion, leek, celery and sage and cook, breaking up the meat into small pieces with a wooden spoon, until the meat browns and is cooked through and the vegetables are translucent, about 10 minutes. Remove from the heat and fold in the bread cubes, parsley and half-and-half. Stir in the stock until the mixture is evenly moistened. Season with salt and pepper. Let cool completely before stuffing into the cavities of the turkey. Serves 8 to 10.

You can either use this savory mixture to stuff the turkey (see yesterday's recipe) and then spoon any extra stuffing into a buttered baking dish and bake it alongside the turkey during the last 40 minutes of roasting or just pile it all in a large baking dish. While the turkey rests, keep the stuffing in the oven to develop a golden brown crust.

Posted by: Sallie & Julia

Broccoli Salad

This is another salad I really enjoy. The crisp broccoli ,crumbly bacon, crunchy nuts, tangy cranberries, and delicious dressing all combine to make this one of my favorites. If you're short on time, you can use bottled poppy seed dressing in place of the homemade. You can tailor it to your tastes. Sometimes I replace the cheddar cheese with Swiss, or leave it out. Sometimes I use slivered almonds instead of the sunflower seeds. However you make it, this is a great side dish for a potluck or casual family dinner.

Broccoli Salad

The Essential Mormon Cookbook

2 bunches fresh broccoli (about 1 lb.) cut in small florets

1 medium red onion, finely chopped

1 cup grated cheddar cheese (I sometimes use Swiss instead)

6 strips bacon, cooked until crisp and crumbled

1/2 cup sunflower seeds or slivered almonds

1/2 cup craisins or raisins

1 recipe Broccoli Salad Dressing

In a large bowl combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon. Add nuts and craisins. Pour desired amount of dressing over salad. Stir briefly. This recipe is best when eaten the same day it is made.

Broccoli Salad Dressing

1 cup mayonnaise

2 tbsp. red or white wine vinegar

1/2 cup sugar

1/2 tsp salt

Mix ingredients. Chill at least one hour before tossing with salad. Makes 6 servings.

Posted by: Sallie

Cuban Black Beans

I've been visiting my Mom and sister this week and just can't believe how fast this summer has flown by. It's so weird to think school will be starting soon.

Finally here is the tasty Black Bean recipe I promised. We had these with the Chicken Chimichangas and it was a delicious and easy meal. Basically, you just dress up canned black beans, or if you prefer you can start with dried ones. It gave them just an extra kick of flavor and looked more homemade. Next time I'd like to try using it as a soup base and maybe adding some chicken and toppings like you would for tortilla soup. (I'm having picture issues so I'll post a picture soon or you can see them with the chicken chimies.)

Cuban Black Beans
Favorite Family Recipes

1 onion, chopped

1 small green pepper, chopped

3 cloves garlic, pressed

2 Tbsp. olive oil

3 15 oz. cans of black beans

1/4 c. water or chicken broth (I used chicken stock)

1 Tbsp. white vinegar

1/2 tsp. salt

1/4 tsp. black pepper

Optional garnishes: chopped green onions, chopped tomato, sour cream

Saute onion, green pepper and garlic in hot oil in a dutch oven over medium-high heat until tender. Add undrained beans and next 4 ingredients, bring to a boil. Cover, reduce heat and simmer 15-20 minutes. To serve, sprinkle beans with chopped green onions and tomato (if desired); top with sour cream. Makes 5 1/2 cups.

Rosemary Carrots

Looking at all of my posts you might be shocked but I actually love vegetables and eat them quite frequently. Usually vegetables are just something thrown on the side to go with dinner but these veggies stole the show last night. My husband and I both loved them. They were perfectly cooked-- not too crunchy, not too mushy. They have a really mild rosemary taste. Most of the flavor comes from pan roasting the carrots which brings out their sweet flavor. My pictures turned out really bad (night time light) so this picture is courtesy of Cook's Country.

Rosemary Carrots

Adapted from Cook's Country

2 tablespoons Olive oil
2 pounds carrots , peeled and cut diagonally into 1/2-inch-thick pieces
1/2 cup low-sodium chicken broth
2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon Pepper
1 sprig fresh rosemary
1/4 teaspoon pepper

1. BROWN CARROTS Heat oil in large skillet over medium-high heat until shimmering. Cook carrots until golden brown, 10 to 14 minutes, stirring occasionally.
2. SIMMER Stir in broth, sugar, salt, and pepper. Add rosemary and simmer, covered, stirring occasionally, over medium-low heat until carrots are tender and liquid is nearly evaporated, 8 to 12 minutes. Remove lid and discard rosemary. Continue to cook until all liquid has evaporated, about 1 minute. Serves 4-6.

*Be sure to stir gently after you have added the Rosemary. You don't want any of the sprigs to fall off in the pan*

Twice Baked Potato Casserole

This was another dish we had for Easter and really loved. I've made it before and like to use this when I want something different from mashed potatoes. It is great for feeding a crowd. Our family hardly made a dent in it. They are similar to the loaded mashed potatoes at Texas Roadhouse if you've ever eaten there. They are super yummy with green onion, bacon, two different kinds of cheese and sour cream. I made these the day before and then just took them out of the refrigerator a couple of hours before I was ready to bake them. You could easily cut the recipe in half. One more note, I was making too many things at a time and let my potatoes cool. It was a lot harder to get them out of the skins once they were completely cool. If you like perfectly smooth mashed potatoes you might want to prepare them the way I have noted at the bottom.

Twice Baked Potato Casserole

from Emeril Lagasse

10 large russet baking potatoes (about 7 pounds total)
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
3/4 pound mild Cheddar, grated (3 cups)
1/2 cup finely chopped green onions
3 eggs, lightly beaten

Directions

Preheat the oven to 400 degrees F.
Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.
When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.
Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.
Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot

*If it seems easier you could just peel and boil the potatoes (like you would do for mashed potatoes) and then continue making them that way. If you don't like any lumps this might be a better way to prepare them.*

Rice Cooking 101

I consider myself to be pretty comfortable in the kitchen but everyone has their downfalls.One of mine just happened to be rice . It would either be underdone or sticky or all mushed together. Thankfully I found an easy way to make perfectly cooked, non sticky rice. You cook the rice for a few minutes in a small amount of oil or butter and then boil it with a towel under the lid. Then you let it sit for another 15 minutes and voila, perfect rice!

2 teaspoons unsalted butter , vegetable or olive oil
1 cup long grain white rice (not converted)
1 1/2 cups water
1/2 teaspoon table salt

Instructions
1. Heat oil in medium saucepan over medium heat. Add rice; cook, stirring constantly, for 1 to 3 minutes, depending on desired amount of nutty flavor. Add water and salt; bring to boil, swirling pot to blend ingredients.
2. Reduce heat to low, cover with tight lid lined with a towel, and cook until liquid is absorbed, about 15 minute
3. Turn off heat; let rice stand on burner, still covered, to finish cooking, about 15 minutes longer. Fluff with fork and serve.

Pioneer Woman's Delicious Creamy Mashed Potatoes

If you haven't checked out The Pioneer Woman's website have a look. She is hilarious! Plus, she has a lot of really yummy looking food. She even has one of my favorite casserole's (chicken spaghetti casserole) and eggs in a hole which I never knew anyone else ate!(I know it's a casserole but it's yummy!) Hopefully I'll get around to making it soon there are just so many new things I want to try. Anyway, sorry to ramble on. This was the perfect accompaniment to the Bacon Cheeseburger Chicken. Really creamy and really delicious. I know these will be making more appearances at my house. You can mash them as little or as much as you want depending on how you like them. I recommend starting with the least amount of half and half called for. I halved the recipe (this post is for the full recipe) and it was plenty for our family of 6.

Delicious, Creamy Mashed Potatoes

5 lbs. russet or Yukon Gold Potatoes

1 1/2 sticks (3/4) cup

1 8oz. package cream cheese, softened

1/2-3/4 cup half and half

1/2 to 1 tsp. Lawry's Seasoning Salt

1/2 to 1 tsp. black pepper

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30-35 minutes. When they're cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost-but not totally fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot adn put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 1/2 sticks butter, 1 8oz pkg cream cheese and about 1/2 cup of the half and half. Mash, mash, mash. Next, add about 1/2 tsp. of Lawry's Seasoning Salt and 1/2 tsp. of black pepper.

Stir well and place in a medium sized baking dish and to top it off with, you guess it, butter! Throw a few pats of butter over the top of the potatoes and place them in a 350 degree oven and heat until butter is melted and potatoes are warmed through. (If making this dish in advance, take out of fridge about 2-3 hours before serving time. Bake in a 350 degree oven 20-30 minutes until heated through.) * I cheated because I had my chicken in the oven and just microwaved them for a minute and they were fine. *