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by Sydele Starr
I made this at Thanksgiving and it was gobbled up….very rich, but absolutely delicious!
Ingredients
| ½ C. |
butter or margarine |
| ¼ C. |
chopped onion |
| ½ C. |
flour |
| ½ tsp. |
salt |
| ½ tsp. |
pepper |
| 4 C. |
milk |
| 6 |
eggs, slightly beaten |
| 2 C. |
shredded Cheddar cheese |
| 2bags (12 oz) |
frozen corn, thawed, drained |
| 2 tbsp. |
parsley flakes |
| ¾ C. |
bread crumbs |
| 3 tbsp. |
butter or margarine, melted |
Directions
Heat oven to 350°. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender.
Stir in flour, salt, pepper and milk until well blended. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually add eggs and cheese. Stir in corn and parsley.
Pour into baking dish. In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
Bake uncovered 55 to 65 minutes or until mixture is set. Let stand 5 to 10 minutes before serving.
by Betsy Lyons
Quick, Wholesome, and Delicious
Ingredients
| ½ C. |
organic butter - MELTED |
| ¾ C. |
organic pure cane sugar |
| 1 |
organic egg |
| ½ C. |
low fat yogurt |
| ½ tsp. |
pure vanilla extract |
| ¾ C. |
white flour |
| ½ C. |
whole wheat flour |
| 1 ½ tsp. |
baking powder |
| 1 C. |
fresh or frozen blueberries |
| And a pinch of salt |
Directions
Preheat oven to 350°
Blend melted butter and sugar in a large mixing bowl. Next blend in egg, yogurt & vanilla.
Add all dry ingredients, starting with the flours and stir until just barely blended. Gently fold in blueberries. Do not over mix batter.
Spoon into 12 paper lined, standard size muffin tins, until they are aprox. ¾ full.
Bake for 22 to 25 min. Pull out when muffin springs back when gently touched by finger and golden brown.
by Linda Fine Conaboy
This dip tastes best when served with Lay's Potato Chips.
Ingredients
| 2 cans |
minced clams |
| ½ C. |
mayonnaise |
| ¼ C. |
clam juice |
| 1 Pkg. (8 oz.) |
cream cheese |
| 2 dashes |
garlic salt |
| 2 splashes |
Worcestershire sauce |
Directions
In a large mixing bowl, blend softened cream cheese, mayonnaise, garlic salt, clam juice and Worcestershire sauce until just blended.
Stir in clams. Refrigerate to thicken.
Reccomended by Gina Odegard
You can also add mash potatoes and green beans for a complete mini meal.
Ingredients
| 1 lb. |
lean ground beef |
| 1 Pkg. |
stuffing mix |
| 1 C. |
water |
| 1 tsp |
Italian seasoning |
| ¾ C. |
spaghetti sauce |
| ¾ C. |
shredded Mozzarella Cheese |
Directions
Preheat oven to 375°
Mix meat, stuffing mix, water and the seasoning until well blended.
Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon.
Spoon in spaghetti sauce evenly into indentations in meatloaves.
Bake 30 min. or until meatloaves are cooked through (160°F). Top evenly with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.
by Jill Lange
A great way to get the kids to eath their green beans!
Ingredients
| |
Fresh green beans |
| |
Sliced Fresh Red Bell Pepper |
| |
Fresh Bacon Bits |
| ¼ C. |
Sliced almonds |
| ½ cube |
Butter |
| 1 Jig |
Red wine |
| 3-4 |
Dashes Oregano |
| 3-4 |
Dashes Basil |
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Salt & pepper to taste |
Directions
Using kitchen shears, clip the stems from the beans and cut to desired length.
Steam in a pot for about 15-20 minutes, until cooked, but still crispy.
Cut bacon into 1/2 inch pieces and fry. In a large pan (I use a big wok pan), throw in the steamed beans, peppers, cooked bacon, butter, oregano, basil and salt & pepper and cook on medium high heat for about ten minutes after the butter has melted.
Throw in a couple of jigs of red wine and allow to cook off.
Lastly, throw in the almonds and mix and you're ready to go.
by Jessica Santina
I like this recipe because sweet potatoes are a LOT better for you than regular potatoes, but I don't like the flavor as much. This makes them a little more savory and crispy.
Ingredients
Directions
Preheat oven to 350°
Cut sweet potatoes into thin, French fry-sized pieces (leave skins on for better crispness and more vitamins.) and spread flat and evenly on a baking sheet lined with aluminum foil.
Liberally drizzle olive oil, kosher salt and rosemary all over sweet potatoes, making sure they're COMPLETELY covered with plenty of oil, salt and rosemary. (Note: Sweet potatoes soak up oil readily, and if they're too dry, they will stick to the pan.)
Bake for 20 minutes, turn all the sweet potatoes over and return to the oven for another 10-15 minutes
Reccomended by Gina Odegard
Ingredients
| 2 C. |
frozen BOCA Ground Crumbles |
| 1Pkg. |
(10 oz.) frozen corn |
| 1 ½ C. |
Thick 'N Chunky Salsa |
| 1 ½ C. |
cooked instant brown rice |
| 1 C. |
Shredded Colby & Monterey Jack Cheese, divided |
| 1 Each |
1 each: large red, yellow and green bell pepper |
| ½ C. |
Water |
Directions
Cut peppers in half lengthwise and remove seeds.
Heat oven to 400ํ
Mix crumbles, corn and salsa in large nonstick skillet. Cook on medium 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese.
Spoon mix into pepper halves; place in 13x9-inch baking dish. Pour water into bottom of dish; cover with foil.
Bake 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.
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