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

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.

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

Candied Yam Souffle

1 stick butter
1 c. light brown sugar
1/2 c. pecans, chopped
4 (15 oz each) cans sweet potatoes, drained
1 t. ground cinnamon
1 t. ground nutmeg
1 (13 oz) jar marshmallow topping

In a saucepan over medium heat, melt butter. Stir in brown sugar and pecans. Simmer for 3 minutes. Meanwhile, place sweet potatoes in a large bowl and mash (leave some chunks). Pour sugar mixture over sweet potatoes. Add cinnamon and nutmeg. Stir until well blended. Transfer to a metal pie plate. Top with marshmallow topping. Bake at 325 degrees for 15 minutes. To brown the top, raise oven temperature to 400 degrees and bake for an additional 10 minutes.

From the kitchen of ... Mark & Shannon

Scalloped Potatoes

This is one of my favorite recipes from my mom (Dianne), and it's ridicously easy to make.

6-7 large russet potatoes
1 stick butter
2 T. flour
1 1/2 c. milk
8 oz. shredded Cheddar cheese
Salt & pepper to taste

Peel, slice (not too thin) and boil potaotes in large pot of salted water. Cook until done (about 15 minutes); drain. Place potatoes in 9 X 13" baking dish. Generously salt and pepper the potatoes.

To prepare sauce: Melt butter in saucepan; add flour. Gradually whisk in milk. Allow to thicken slightly over medium heat. Pour over potatoes. Top with cheese. Bake at 350 degrees for 30 minutes or until bubbly.

Note: Whenever you think you've "generously" added enough salt, add more! This dish needs salt.

From the kitchen of ... Dianne

Creamy Succotash

1 1/2 c. frozen whole kernel corn
1 1/2 c. frozen cut okra
1 T. water
1 c. milk
3 T. Knorr's white sauce mix
1 (15 oz) can butter beans*, rinsed & drained
1 (4 oz) jar pimentos, chopped & drained

In a microwave-safe dish, combine frozen corn, frozen okra and water. Cover with plastic wrap; microwave on high setting (100% power) for 7-8 minutes or until tender. In medium saucepan, whisk together milk and white sauce mix over medium heat. Bring to a boil, whisking constantly. Reduce heat to low; simmer and stir for a minute. Remove from heat. Add cooked corn and okra, butter beans, and pimento to white sauce. Heat through. Serve hot.

* Instead of butter beans you could use lima beans.

Serves 4

From the kitchen of ... Mark & Shannon

Corn & Cream Cheese

2 cans whole kernel corn, drained
1-2 T.butter
1 (3 oz) pkg. cream cheese
Jalapenos, optional
Salt & pepper to taste

In saucepan, melt butter. Add corn, cream cheese, and jalapenos (or the jalapeno juice if in a jar). Heat on low until cream cheee melts.

From the kitchen of ... Granny

Cheesy Cauliflower Gratin

1 can condensed cheddar cheese soup
1 (10 oz) pkg. frozen cauliflower florets, thawed
1/4 t. cayenne
1/4 t. salt
1/2 c. Mexican cheese blend, shredded
2 T. Parmesan cheese, grated
2 T. Italian-style bread crumbs
1 t. olive oil

Preheat broiler. In a microwave-safe dish, broiler-safe dish, combine soup, cauliflower, cayenne, and salt. Stir in Mexican cheese blend. Cover with plastic wrap; microwave on high setting (100%) for 6 minutes. In a small bowl, combine Parmesan cheese, bread crumbs and olive oil. Spoon bread crumb mixture over cauliflower mixture. Broil 6-inches from heat for 1-2 minutes until the top is golden brown.

4 Servings

From the kitchen of ... Mark & Shannon

Broccoli & Rice Casserole

1 (8 oz) jar cheese spread
3 (10 oz) pkg. frozen broccoli, thawed & drained
3 c. rice, cooked & cold
2 T. butter
1 onion, chopped
1 can cream of chicken
1/2 c. milk
1/2 c. almonds, chopped
1 small can mushrooms, sliced & drained

Combine rice and broccoli in casserole dish. In frying pan, melt butter. Add onion and saute. Add cream of chicken, milk, cheese spread, and mushrooms. Cook until well-blended. Pour over broccoli and rice. Bake, covered, at 350 degrees for 25 minutes. Remove cover, add almonds and bake an additional 15 minutes.

From the kitchen of ... Dianne