Festive Cajun Pepper Steak

1 1/2 lbs. beef tips
1 t. Cajun seasoning
1 T. vegetable oil
1 green bell pepper, chopped
1 onion, chopped
3 garlic cloves, minced
1 (14.5 oz) can beef broth
1 (14.5 oz) can diced tomatoes
1/8 t. black pepper
1/4 t. salt
2 t. Worcestershire
1 t. white wine vinegar
1/2 t. dried basil
2 t. cornstarch
2 t. cold water
1 (22 oz) pkg. frozen or refrigerated mashed
potatoes*

Sprinkle beef tips with Cajun seasoning. Cook beef in hot oil on large skillet over medium-high heat for about 10 minutes or until browned. Add bell pepper, onion, and garlic; saute for 3 minutes. Stir in broth, diced tomatoes, Worcestershire, white wine vinegar, basil, salt and pepper. Bring to a boil; reduce heat; cover; simmer for an hour or until meat is tender. Prepare mashed potatoes according to package directions. Stir together cornstarch and cold water until smooth; stir into meat mixture; bring to a boil. Serve immediately over the mashed potatoes.

* I made homemade mashed potatoes instead using the frozen kind.

Serves 4-6

From the kitchen of ... Mark & Shannon (via Southern Living)

Sloppy Joe Shepherd's Pie

1 1/2 lbs ground beef
1 (14.5 oz) can diced tomatoes
1 1/4 c. ketchup
1/2 c. bottled BBQ sauce
1 T. Worcestershire
1 (22 oz) pkg. frozen/refrigerated mashed potatoes*
2 c. (8 oz) cheddar cheese, shredded & divided
1/3 c. sliced green onions
Salt & pepper to taste

Brown ground beef in large skillet. Stir in tomatoes, ketchup, BBQ sauce, and Worcestershire. Spoon into lightly greased 13 X 9" dish. Prepare mashed potatoes according to package directions. Stir in 1 cup of cheddar cheese, green onions, salt and pepper. Spread evenly over the meat mixture. Bake at 350 degrees for 25 minutes. Sprinkle another cup of cheddar cheese on top and bake an additional 5 minutes or until cheese is melted. Let stand for 5 minutes before serving.

* I made homemade mashed potatoes instead.

Serves 8-10

From the kitchen of ... Mark & Shannon

Green Bean Casserole

1 can cream of mushroom
1 t. soy sauce
4 c. green beans, cut & cooked
1/2 c. milk
1 can French's Fried Onions
Salt & pepper

In greased 1 1/2-quart casserole dish, mix soup, milk, soy sauce, salt, pepper, green beans, and 2/3 cup of fried onions. Bake at 350 degrees for 25 minutes or until hot. Sprinkle the remaining fried onions over bean mixture. Bake for an additional 5 minutes or until onions are browned.

From the kitchen of ... Dianne

Cornbread Dressing

1 pkg. cornbread mix (needs to be 8 c.)
6 c. soft bread cubes
1 lb. Jimmy Dean pork sausage
2 c. celery, finely chopped
1/2 - 1 t. sage
1 c. onion, finely chopped
2 eggs, beaten
1 (10.75 oz) can condensed chicken broth

Bake cornbread according to package directions. Cool completely; crumble into large bowl. Add bread cubes; set aside. In large skillet over medium-high heat, cook sausage with sage until meat is no longer pink. Add celery and onion; continue cooking until vegetables are tender and sausage is lightly browned. Add sausage mixture, eggs, and chicken broth to combined breads; toss lightly. For more moist stuffing, add up to 1/4 cup of water. Lightly spoon stuffing into body of turkey. Immediately after stuffing, roast according to standard roasting directions. Mix ingredients in order and put in a 13 X 9" baking dish. Bake at 350 degrees for at least 30 minutes.

From the kitchen of ... Granny

Garlic-Roasted New Potatoes

1 T. olive oil
1/2 t. salt
1/4 t. dried Italian seasoning
1/4 t. paprika
4 garlic cloves, minced
1/4 t. black pepper
1 1/2 lbs. small red potatoes, quartered

Combine all ingredients on a baking sheet that has been lined with foil and cooking spray. Bake at 500 degrees for about 25 minutes. Stir every 10 minutes.

Serves 4-6

From the kitchen of ... Mark and Shannon

Baked Zucchini with Mushrooms

3 zucchini, chopped
1/2 c. mushrooms, chopped
1/4 c. onion, chopped
3 slices bacon, cooked & crumbled
1/2 c. butter, melted
1 egg, lightly beaten
1 1/2 c. saltine cracker crumbs
1/2 c. Swiss or Mozzarella cheese, shredded
Dash of garlic salt

Blend all ingredients together (except cheese). Spoon into greased 13 X 9" casserole dish and top with cheese. Bake at 350 degrees for 40 minutes.

Serves 8

From the kitchen of ... Mark and Shannon

Baked Squash

5 lbs. medium yellow squash
2 eggs, beaten
1 1/2 - 2 c. breadcrumbs
1 stick butter
1/4 c. sugar
2 T. onion, chopped
Salt & pepper to taste

Cut off tips of squash, then cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to a boil, reduce heat and cook until tender. Drain squash then place in a large bowl and mash. Stir in eggs, breadcrumbs, butter, sugar, onion, salt, and pepper. Spoon mixture into a 3-quart casserole dish that has been slightly greased. Sprinkle a light layer of breadcrumbs on top. Bake at 350 degrees for 30-40 minutes or until lightly browned.

Serves 12

From the kitchen of ... Mark and Shannon

Baked Carrots

18 small carrots
1/2 c. sugar
1/3 t. cinnamon
1/3 c. butter
1 t. salt
1/3 c. boiling water

Scrape carrots and cut into strips; place in casserole dish. Cream butter, sugar, salt, and cinnamon together. Add water and blend well. Pour over the carrots. Cover and bake at 350 degrees for 90 minutes.

From the kitchen of ... Cindy

Cheesy BBQ Corn-on-the-Cobb

6 ears of corn
1 stick butter, softened
1 t. chili powder
1 packet powdered cheese from boxed mac & cheese

Preheat grill for medium direct heat or preheat oven to 350 degrees. Shuck ears of corn. In a small bowl, combine softened butter, chili powder and powdered cheese. Spread butter mixture on corn and wrap each in foil. Grill, covered, for 15-20 minutes, turning every 5 minutes. Or roast potatoes in preheated oven for 15-20 minutes (do not turn if roasting).

Serves 6

From the kitchen of ... Mark & Shannon (via Sandra Lee)

Cilantro & Bell Pepper Rice

1 1/2 c. long grain rice, uncooked
2 c. chicken broth
1 c. water
1/4 c. onion, chopped
1/4 c. red bell pepper, chopped
1/4 c. green bell pepper, chopped
2 T. fresh cilantro, chopped
1/2 t. fajita seasoning

Combine rice, broth and water in saucepan over medium-high heat. Bring to a boil. Add remaining ingredients. Cover and reduce heat; simmer for 15 minutes or until rice is tender.

Serves 4

From the kitchen of ... Mark and Shannon

Pinto Beans with Beef

1 lb. pinto beans
1 lb. ground beef
1 t. chili powder
1/4 t. baking soda
1 garlic clove, minced
Salt & pepper to taste
1 can Rotel
Crushed red pepper flakes, optional

Soak beans overnight and drain. Combine beans and fresh water to cover. Add chili powder, baking soda, garlic, salt, and red pepper flakes. Bring to a boil, reduce heat and simmer, covered, for 4 hours. Brown beef in skillet; drain. Stir beef and Rotel tomatoes into bean mixture. Cook for 1 hour. This can be done in a Crock Pot for 6-7 hours on LOW heat.

Serves 18-24

From the kitchen of ... Mark and Shannon

Corn & Bacon Casserole

6 slices bacon, cooked & crumbled
1/2 c. onion, chopped
2 T. flour
2 cloves garlic, minced
1 c. sour cream
4 c. whole kernel corn
1 T. fresh parsley
1 T. fresh chives, chopped
Salt & pepper to taste

Heat bacon drippings over medium heat. Add onion and saute until tender. Stir in flour, garlic, salt and pepper; cook for a minute. Remove from heat and stir in sour cream. Add corn, parsley, and half of bacon; stir until well-blended. Pour into greased 1-quart dish. Sprinkle remaining bacon on top. Bake at 350 degrees for 20-25 minutes. Garnish with chives.

Serves 6

From the kitchen of ... Mark and Shannon

Party Potatoes

4-5 potatoes, cooked, drained, peeled & chopped
1 stick butter
2 T. sour cream
2 T. cream cheese with chives
1 1/2 c. cheddar cheese, shredded
Milk
Salt & pepper
4 slices bacon, cooked & crumbled

After potatoes are cooked and drained, pour them back in the pot, adding butter, sour cream, cream cheese, and cheese. Blend until all lumps are gone and then add milk, salt and pepper. Top with bacon and more shredded cheese. If serving later, bake at 250 degrees for 45-60 minutes.

Serves 6-8

From the kitchen of ... Cindy

Green Beans with Garlic Vinaigrette

2 1/2 lbs. fresh green beans
1/2 t. grated lemon zest
1 T. fresh lemon juice
2 t. olive oil
1 t. Dijon mustard
2 garlic cloves, minced
Salt & pepper to taste

Cook bean in large pot of boiling water for about 4 minutes or until crisp-tender. Drain well. To prepare vinaigrette: Combine all of the ingredients (except the beans) in a small bowl; whisk. Add beans and toss to coat.

Serves 4

From the kitchen of ... Mark and Shannon

Cheeseburger Pie

2 lbs. ground beef
1 onion, chopped
1 can cream of mushroom
1 pkg. frozen corn
Seasoned salt & pepper to taste
Hot mashed potatoes
Cheddar cheese, shredded

Brown beef and onion in skillet; season with salt and pepper; drain. Add cream of mushroom and mix well. Wash the ice crystals off of the frozen corn and place in bottom of 9 X 12" casserole dish. Pour ground beef mixture on top of corn; do not mix. Spread hot mashed potatoes on top of beef mixture. Cover with shredded cheese and bake at 350 degrees for 30-45 minutes until hot, bubbly and cheese is slightly browned.

From the kitchen of ... Julie

Australian Cheese Cake

2 cans refrigerated crescent rolls
1 box cream cheese
1 c. sugar
1/4 c. butter
Cinnamon & sugar mixture

In a mixing bowl, cream cheese and sugar until creamy; set aside. On greased cookie sheet, lay out first can of crescent rolls flat and press seams together. Spread with cream cheese mixture. Layer second can of crescent rolls on top. Brush with butter and sprinkle with cinnamon and sugar mixture. Bake at 350 degrees for 45 minutes or until golden brown. Cool and cut into squares.

From the kitchen of ... Julie

Asparagus-Potato Soup

2 3/4 c. vegetable broth
2 1/2 c. red potatoes, peeled & cubed
3/4 c. onion, chopped
3 c. sliced asparagus (about a lb)
1 c. milk
1/2 c. vanilla yogurt
1 t. fresh lemon juice
Salt & pepper

Combine vegetable broth, potatoes and onion in large saucepan; bring to boil. Reduce heat and simmer for 12 minutes or until potatoes are tender. Add asparagus; cook 3 minutes or until tender. Let stand for 5 minutes. Pour half of vegetable mixture into a blender; blend until smooth. Pour pureed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Return pureed mixture to pan; stir in milk, yogurt, lemon juice, salt and pepper. Do not boil. Stir occasionally.

Serves 4

From the kitchen of ... Mark & Shannon

Artichoke Squares

2 (6 oz) jars marinated artichoke hearts
1 small onion, finely chopped
1 garlic clove, chopped
4 eggs
1/4 c. fine dried bread crumbs
1/2 lb. sharp cheddar cheese, shredded
2 T. parsley, chopped
Salt, pepper, oregano & Tabasco to taste

Drain juice from artichoke hearts and reserve the juice from one jar. Use the reserved juice to saute the onions and garlic until limp. Chop drained artichoke hearts into small pieces and set aside. In medium bowl, beat eggs. Add bread crumbs and spices; mix. Stir in cheese, parsley, sauteed onions, artichoke hearts, and garlic. Put in 7 X 11" pan. Bake at 325 degrees for 30 minutes, uncovered. Let cool and cut into squares.

From the kitchen of ... Mark & Shannon

Mexican Corn

2 eggs, beaten
1/2 t. garlic powder
1 (17 oz) can cream-style corn
1/2 c. oil
1/2 t. salt
1/2 c. Rotel
1/2 c. yellow cornmeal
1 c. cheddar cheese, shredded

Mix all ingredients (except cheese). Put layer of corn mixture in bottom of greased baking dish, then half of the cheese, the rest of corn mixture. Top with remaining cheese. Bake at 350 degrees for 45 minutes. This is great with BBQ brisket.

From the kitchen of ... family friend Betty T.

Southwest Caesar Salad

3 bags (10 oz each) Romaine Blend bagged salad
2 (16 oz) cans black beans, drained & rinsed
2 pints cherry or grape tomatoes, halved
2 c. whole kernel corn
1 - 1/2 c. Caesar Dressing
12 oz. Queso Fresco, crumbled (Mexican cheese)
2 large avocados, cut into wedges
2 bags tortilla strips

Place black beans, tomatoes, and corn in a medium bowl. Add dressing; stir to combine. Cover bowl and chill until ready to serve salad. Place lettuce in a large salad bowl. Toss with chilled dressing and vegetable mixture. Add avocados, cheese and tortilla strips to salad & toss gently.

Serves 12-14

From the kitchen of ... Mark & Shannon

Breakfast Potato Casserole

1/3 c. onion, chopped
1 (6 oz) pkg. frozen hash browns
1/4 c. green bell pepper, chopped
8 slices bacon, cooked & crumbled
1/2 t. salt
1 can whole kernel corn, drained
1 c. milk
1 1/2 c. cheddar cheese, shredded
5 eggs, beaten

Spread potatoes in ungreased 13 X 9-inch baking dish. top with onion, pepper, bacon, corn and cheese. Mix remaining ingredients and pour over cheese. Bake at 250 degrees for 35-50 minutes (keep an eye on it).

From the kitchen of ... Mark and Shannon

Fruit Dip

2 (8 oz) pkg. cream cheese, softened
1 1/2 t. cinnamon
1 (8 oz) sour cream
1 1/2 t. vanilla
1/2 c. brown sugar
1/2 c. sugar

Mix all ingredients together with a hand-held mixer. Chill for at least 3 hours before serving.

From the kitchen of ... Kathy

Hummingbird Cake

3 c. flour
1 t. baking soda
1 t. salt
1 t. cinnamon
2 c. sugar
1 c. vegetable oil
3 eggs
1 t. butter flavor
8 oz. crushed pineapples, undrained
1 c. chopped pecans
3 medium bananas

In large bowl, mix all ingredients except pecans and bananas. Mix well by hand only. Add mashed bananas and pecans. Grease and flour a 10-inch bundt cake pan; pour batter into pan. Bake at 350 degrees for an hour. Cool in pan for an hour before removing.

From the kitchen of ... Granny

Baked Beans

1 jumbo can Bush's Baked Beans, drained
1 t. mustard
1/2 c. pancake syrup
2/3 c. brown sugar

Add all together and bake at 325 degrees for 40 minutes.

From the kitchen of ... Dianne

Chicken Verde

4 chicken breasts, boneless & skinless
1 can cream of chicken
1 can cream of celery
8 oz. sour cream
8 oz. Monterey Jack cheese, shredded
1 can Herdez green salsa

Lightly brown chicken with garlic salt and pepper. Pour all ingredients over chicken. Bake at 350 for 20 minutes. Add cheese and bake an additional 15 minutes. Serve over white rice.

From the kitchen of ... Granny

Fruitcake Cookies

1/2 c. butter, softened
1/2 c. light brown sugar
1 egg, beaten
1/4 c. buttermilk
1 1/2 c. self-rising flour
1/2 t. baking soda
1/4 t. ground allspice
1/2 t. ground cinnamon
1 c. candied cherries, chopped
1 c. candied pineapple, chopped
1 c. dates, chopped
1 1/2 c. raisins (optional)
2 c. pecans, chopped

Combine butter and sugar, creaming until light and fluffy. Add egg, buttermilk, flour, baking soda, and spices; mix well. Stir in remaining ingredients. Drop by the teaspoonful onto greased baking sheets. Bake at 300 degrees for 25 minutes.

Yields 7 dozen

From the kitchen of ... Cindy

Mexican Cheesecake

2 (8 oz) pkg. cream cheese, softened
2 pkg. refrigerated crescent
rolls
1 stick butter, melted
1 3/4 c. sugar, divided
1 t. vanilla
1 T. cinnamon

Cream together 1 cup sugar, vanilla and cream cheese. Set aside 3/4 cup sugar and mix with cinnamon. In a greased 9 X 13" baking dish layer 1 pkg. crescent rolls, cream cheese mixture, 1 pkg. crescent rolls, melted butter, and cinnamon-sugar mixture. Bake at 350 degrees for 35 minutes.

From the kitchen of ... Jil

Creamy Jalapeno Green Salsa

16 oz jar mayo
16 oz sour cream
1 bunch of cilantro
Jalapenos to taste
1 pkg. dry ranch dressing mix
2 green onions

Place cilantro, jalapenos, dry ranch mix and green onions in a blender and puree. You may need to add a little of the sour cream or juice from jalapenos if too dry. In large bowl, stir together mayo and sour cream. Stir in cilantro puree until well blended. Chill for at least 3-4 hours and serve.

From the kitchen of ... Jil

Chocolate Chip-Peanut Butter Squares

1 1/2 c. powdered sugar
1 1/2 c. creamy peanut butter
1 1/2 t. vanilla
1 (16.5 oz) roll Pillsbury Create n' Bake Refrigerated Chocolate
Chip Cookies

In medium bowl, mix powdered sugar, peanut butter, and vanilla until well-blended. Cut cookie dough in half. In ungreased 8 or 9-inch square pan, break up half of dough. With floured fingers, press dough evenly in bottom of pan. Press peanut butter mixture evenly over dough. Crumble and sprinkle half of cookie dough over peanut butter mixture. Carefully spread as evenly as possible. Bake at 350 degrees for 30-35 minutes or until golden brown and firm to the touch. Cool for 30 minutes. Chill for an hour. For bars, cut into four by three rows. Serve chilled or at room temperature.

From the kitchen of ... Jil