Funeral Potatoes

This is a dish my mom always made growing up on holidays. I love it, and it is the ultimate comfort food.

7-8 Potatoes, boiled until very soft, cooled, peeled, and grated (Or use simply potatoes or frozen hashbrowns)

1 can cream of chicken soup

1 cup sour cream

2 TBSP melted butter

1/2 cup milk

1 1/2 cups grated cheddar cheese

1 cup crushed corn flakes

1 cup parmesan cheese

2-4 TBSP melted butter

Place potatoes in a greased cake pan.

Combine soup, 2 TBSP butter, milk, sour cream, and cheddar cheese. Spoon over potatoes.

Combine corn flakes, parmesan and butter. Sprinkle on top.

Bake at 350 degrees for 25-30 minutes.

Roasted Asparagus

A quick, easy and delicious side dish.

1 LB Asparagus

1/8 tsp ground black pepper

1 TBSP Olive Oil

3 TBSP grated parmesan

Preheat oven to 450 degrees. Place asparagus in a baking dish. Sprinkle with pepper. Drizzle with Olive Oil. Toss lightly to coat. Roast, uncovered for 15 minutes or until tender crisp. Toss twice during cooking. Transfer to a serving platter and sprinkle with cheese.

Grilled Asparagus

This is a quick and easy side dish that is a compliment to any meal!

Grilled Asparagus 

1 bundle of Asparagus, ends trimmed

2 tbsp Olive Oil

1 Clove Garlic, minced

Generous pinch of Kosher Salt

Toss all ingredients together.  Grill on a pre-heated grill for about 10 minutes, or until tender

Cheesy Potato Bake

For an easy, home cookin' side dish - try this cheesy potato bake.

Cheesy Potato Bake

6 Lg Red Potatoes, sliced

1 Can of Cream of Chicken Soup

1 8 oz Carton of Sour Cream

1/4 Cup Bread Crumbs

1/4 Cup Parmesan Cheese

1 Cup Shredded Cheddar Cheese

Cook Potatoes in boiling water until tender.  Drain.

Combine soup, sour cream, pepper, and cheese.  Mix Well.  Stir Cheese mixture into potatoes and transfer to a greased casserole dish.

Top with bread crumbs and parmesan cheese.

Bake at 350 degrees for 30 minutes or until golden brown on top.

Three Cheese Macaroni

Macaroni and Cheese is the ultimate comfort food, and this dish is a real indulgence!  Any type of pasta will work, but I love how every inch of the penne pasta is covered, inside and out for this yummy, cheesy side dish.

 

Makes 8-10 Side Dish Servings

Ingredients:
12 oz Penne Pasta
1 1/2 Cups Milk
1/4 Cup melted Butter
1/2 tsp Ground White Pepper
1/4 tsp Salt
8 oz American Cheese, cut into 1/2 inch cubes
8 oz Shard Cheddar Cheese, Shredded (2 cups)
2 oz Mozzarella, shredded (1/2 Cup)
20 Ritz Crackers, crushed

1. Preheat over to 350 degrees. In a large pot cook pasta according to directions, drain and return to pot.

2. Add milk, butter, pepper, and salt. Stir in Cheeses. Transfer to a greased 2 quart casserole dish.

3. Bake uncovered for 15 minutes. Carefully stir mixture. Sprinkle with crushed crackers and bake 5 more minutes or until crackers are browned and mixture is heated through. (Don't overcook or mixture will curdle) Let stand 10 minutes before serving.

Holiday Orange Rolls

Delightful during the holidays...

Holiday Orange Rolls

2 pkg yeast
1/4 c warm water
1/2 c sugar
1/2 c shortening
2 tsp. salt
1 c hot water
3 eggs, well beaten
1 c flour
3 1/2 c flour

Dissolve yeast in warm water and set aside. Dissolve the sugar, shortening, salt and hot water together and let cool. Mix the eggs and 1 cup flour together and add to sugar mixture. Add the yeast mixture and the flour. Cover and refrigerate overnight. About four hours before serving, roll out the dough in a rectangle (like cinnamon rolls). You may need to add more flour if the dough is too sticky. Mix together and spread on rolled out dough1/3 c sugar1/3 c butter, softened, rind of one orange.

Roll up dough like cinnamon rolls and slice about 1 inch thick. Put in greased muffin tins and let rise for 3-4 hours. Bake at 375 degrees for 10-12 minutes. While the rolls are baking prepare glaze made of juice of the orange and powdered sugar. I usually just put powdered sugar in a bowl and add juice until it is the consistency I like. It need to be pourable, but not too thin. While the rolls are warm, spread with glaze.

Thank you to Ashley Schmidt for this recipe!

Traditional Sweet Potato Casserole {Cooking Light}

A most delightful way to prepare yams...



Traditional Sweet Potato Casserole



To prepare this a day ahead, cook the sweet potatoes; combine with brown sugar, butter, and vanilla. Before baking, stir in half the pecans, place in a baking dish, and top with the remaining pecans and marshmallows. If you're toting this dish to a Thanksgiving celebration, assemble the casserole and bake at your host's home while the turkey stands.



Ingredients



2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes

3/4 cup packed brown sugar

1/4 cup butter, softened

1 1/2 teaspoons salt

1/2 teaspoon vanilla extract

1/2 cup finely chopped pecans, divided.

Cooking spray

2 cups miniature marshmallows



PreparationPreheat oven to 375°. Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.

Green Bean Casserole

This is one of the most delicious ways to eat green beans! My children look forward to this dish during the holidays!

Our favorite Green Bean Casserole

Ingredients:

1 can (10 3/4 oz.) Cream of Mushroom Soup

1/2 cup milk

1 tsp. soy sauce

Dash ground black pepper

4 cups cooked cut green beans

1 1/3 cups French Fried Onions

Directions:

MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot.
STIR . Sprinkle with remaining onions. Bake 5 min.
TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
For a festive touch, stir in 1/4 cup chopped red pepper with soup.

For a heartier mushroom flavor, substitute Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.

My Mom made this for us growing up... it has always been a dish I expect to see during the holidays!

Laurie's Irish Soda Bread

This is an old family favorite!

4 1/2 cups flour

3 tsp. baking powder

1 tsp salt

1/4 cup sugar

2 cups buttermilk

Stir dry ingredients then stir in buttermilk. Sprinkle flour on the counter and knead the dough a few times. Break the dough in half into 2 round loaves. Slice an x over the top of each loaf with a serrated knife. Bake at 375 for 40 minutes. Slice and serve.

HONEY BUTTER

1/2 cup butter

1/2 cup honey

Mix together - you decide the consistency. The more you mix, the fluffier it gets. Or you could barely mix and it will be a smoother consistency. Yummy on Irish soda bread.

Pumpkin Cloverleaf Rolls

These festive cloverleaf rolls are sure to hit the spot in any hungry tummy!

Pumpkin Cloverleaf Rolls

3 3/4 C. flour, plus more for sprinkling
1 pkg or 2 1/4 tsp. instant or bread machine yeast
1 tsp salt
1/4 c. milk
1/4 c. honey
1/2 c.canned or frozen and thawed pureed pumpkin or squash
1 large egg
1/2 cup warm water
8 fresh sage leaves, slivered (or 1 1/3 tsp dried leaves)
1/2 c. (1 stick) butter

1. In lrg bowl, mix together the flour, yeast, and salt, and set it aside.
2. Pour the milk into a microwave-save bowl or 4 c. glass measuring cup and microwave on high for 30 seconds. Whisk in the honey, squash, egg, and water. (less than 110 degrees)
3. With a fork, blend the squash mixture into the flour mixture until you have a soft dough. Cover with plastic wrap and refrigerate at least 1 hour.
4. Two hours before baking, turn the dough out onto a floured surface and knead 6 sage leaves into the dough. Melt the butter and set it aside in a small bowl. Divide the dough in half, then divide each half into 6 portions. Divide each portion into 3 pieces. With floured hands, roll each piece into a ball and dip it into the melted butter. Place 3 balls in a muffin cup. Continue until 12 muffin cups are filled.
5. Drizzle or brush each roll with 1/2 tsp of the leftover melted butter and then sprinkle them with the rest of the sage. Let the rolls rise in a warm spot until double in size (about 1-1/2 hours). The three balls of dough will rise together to form a cloverleaf shape.
6. Heat the oven to 350 degrees. Bake the rolls until golden, about 15-17 minutes. Makes 1 doz.

My kids pulled apart these cloverleaf rolls and spread on the apple butter. Homemade rolls are so delicious! These are a festive fall side dish!

Contributed by Michelle Olsen

Potato Casserole {Funeral Potatoes}

A comfort food for those days you just want to eat!


FUNERAL POTATOES

2 bags frozen shredded potatoes
1 cup low fat sour cream
1 can low fat cream of chicken soup
1/3 cup scallions sliced
1 cup cheese grated
¼ cup melted butter (optional)

Mix all ingredients together in a 9x13 casserole dish. Add smashed corn flakes on top.
Bake 30 minutes at 350.
Serve with Costco ham.

Don't ask me why these are called 'Funeral Potatoes' - I guess it is just a comfort food everyone enjoys!

Contributed by Rachel Tollestrup

Pink Fluff!

If you like red hot imperials, you will love this!

Pink Fluff!

1/4 cup red hot imperials
1 large can crushed pineapple (drained)

Combine pineapple and red hots in container and refrigerate overnight (candy will dissolve).

Add:

3 cups marshmallows
1 8oz. whipped topping. Enjoy!

Dinner Accessories

The perfect "accessory" to any main meal. Here is a yummy option to try out.

Steam your green beans just until slightly soft but still crunchy -- drain any water.
Sprinkle and toss with Olive Oil and Garlic Salt -- for an extra flare you can add in some sliced almonds.

Enjoy!

The easiest pizza dough & breadstick recipe

Before I had my Bosch I threw these ingredients into a bread maker to knead & rise.




Pizza Crust~Bread Stick Recipe~EASIEST, BEST EVER!

10-11 oz water
2t yeast
2T powdered milk
2T sugar
1T butter
1t salt
4 cups flour

Pour warm water into the bosch, then add yeast & sugar. Let sit for 2-5 minutes, then add remaining ingredients. I add the flour one cup at a time while the bosch is on low. Let rise for 1.5 hours with the lid on the mixer. I always pour a circle of olive oil onto my baking stone (a Pampered Chef must have), then roll out the dough after the olive oil is spread everywhere. If I am making bread sticks, I use a pizza cutter to cut breadsticks. You can also roll individual breadsticks if you want to be fancy. When I pull the breadsticks out of the oven, I glide a cold stick of butter over the top of the breadsticks for added flavor. For pizza, I just top the dough with the ingredients. Bake at 420 degrees for 15-18 minutes, or until the crust is light golden brown.

My older kids know how to make these recipe's. If I am away from home during the afternoon, I'll call home and ask them to get this going. It is easy enough that they can get it rising in just a few minutes. This is a fool proof recipe that I've been using since I first got married!

Grilled Corn on the Cob

The perfect side dish for your summer BBQ!




1/4 cup (1/2 stick) butter, softened
2 Tbsp. Kraft 100% Grated Parmesan Cheese
1 tsp. chopped fresh parsley if you are grilling American food, OR substitute fresh cilantro if you have a Mexican menu.

1. Preheat grill to meduim heat. Husk corn, remove silk. Rinse corn. Wrap each ear in foil.
2. Grill corn 15-20 min. or until tender, turning occasionally.
3. Remove corn from grill; unwrap.
4. Mix butter, parmean cheese & cilantro.

Makes 6 servings, 1 ear of corn each.

Roasted Asparagus

I only eat the top half of the asparagus... just because I can (I'm grown up now, right!)...

Roasted Asparagus

One bunch Asparagus
Grated Parmesan Cheese
Olive oil

Heat oven to 400. Cut ends off asparagus. Toss asparagus in olive oil. Spread asparagus on cookie sheet. Sprinkle parmesan cheese over asparagus and salt and pepper. Bake for 10 minutes.

Contributed by: Laurie Romney

Homemade Dinner Rolls

There is no better way to say "welcome home" than with the scent of a fresh batch of homemade rolls!

Alison Eckel’s Dinner Rolls

Mix and cool:
1 C. milk, scalded
1/3 C. sugar
1/4 C. oil
1 tsp. salt

In mixer, add:
3 C. flour
1 egg, beaten
1 Tbsp. yeast in 1/2 C. warm water

Also add cooled milk mixture. Don't knead yet. Let rise until doubled. Knead after it has risen (about 1 1/2 hours). Roll out dough into large circle. Cut like a pie, into 12 triangles. Starting at the big end, roll each triangle to the small end. Place on greased cookie sheet. Let rise 1-2 hours. Bake at 375 F for 8-11 minutes. (Can eliminate first rise.)

Oven Roasted Summer Vegetables

A sure way to absorb all the necessary nutrients...

Oven Roasted Summer Vegetables

1 eggplant
1 red pepper
2 zucchini
3-4 Tablespoons olive or grape seed oil
salt to taste

Cut eggplant in four wedges and cut wedges into thick 1/2-inch slices. Slice zucchini into 1/2-inch rounds. Cut pepper into 1 inch pieces. Toss vegetables in grape seed or olive oil and salt. Place flat in a single layer on a very large cookie sheet--or two sheets. Roast in oven at 375 degrees for 30 minutes or until brown and soft.

Sauteed Baby Artichokes

One of life's true luxuries that we can all enjoy!

Sautéed Baby Artichokes

18 Fresh Baby Artichokes
2 lemons
2 cloves garlic, sliced
1/4 grapeseed oil
Salt to taste

Wash the artichokes in a sink of water. Squeeze lemon juice of one lemon into a bowl of about 6 cups of water. Cut second lemon in half. Now you can begin to trim your artichokes. They turn brown fast as they are cut, so you need to have the lemon water and lemon halves handy to rub on the cut sides. Cut off the top third of the artichoke. Peel off outer leaves until leaves are very pale green to yellow. Trim a tiny bit of the bottom of the stem, and sparingly peel stem. Rub artichoke top and bottom with lemon half, then place it in the bowl of water.

Once the artichokes are all trimmed, add oil to a large surfaced pan on medium high heat. Quarter artichoke hearts quickly and add them to the pan with the garlic. Salt to taste. Sauté until tender in the center and crispy-brown at the edge.