Zucchini Alfredo

Recipe & Photo Courtesy AllRecipes.com
INGREDIENTS:
1 (12 ounce) package uncooked egg noodles
3 tablespoons vegetable oil
2 cloves garlic, minced
4 cups shredded zucchini
1/2 cup milk
4 ounces cream cheese, cubed
1/2 cup chopped fresh basil
salt and pepper to taste
grated Parmesan cheese (optional)

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.

Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.

Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Bob's Salsa

Recipe Courtesy Bob Kelley, Photo Courtesy Google.com
This is a base recipe to add to. If you like it spicy, add some peppers. If you want more tomatoes, add more. You get the point.

INGREDIENTS:
20-ish tomatoes
5 onions (I like red)
7 jalapenos/other hot pepper (optional, of course)
5 carrots (the better to see you with)
2 stalks celery
1/4 cup salt
1/8 cup sugar (neither Bob nor I use that)
3 cloves garlic (I used about 6)

DIRECTIONS:
A few options here:
1) Bosch it
2) Cuisinart it
3) Chop it (if you don't have the previously mentioned awesome kitchens appliances).
Size does matter. The smaller the better.

Simmer it all for 20 minutes. Pack into hot, sterilized jars.

If you have a pressure canner, process for 15 minutes. If you don't, water bath it for 25 minutes. If you aren't going to can it, refrigerate it and eat it within 2-3 weeks.

Red Lentils & Rice

Recipe & Photo Courtesy RobbingPeter Blog
Perfect for when you need a cheap meal or need to make something quick with pantry items.
By the way, Garam Masala is now a normal spice in grocery stores. Keep it on hand, it's wonderful!

INGREDIENTS:
2 T Canola Oil
1 lg Onion, chopped
1 T Garam Masala
3 C Water
3/4 C dried red lentils (rinsed & picked)
1 C long-grain rice
2 T Butter
Salt & Pepper to taste

DIRECTIONS:
Heat oil over medium high heat, add onions and stir frequently until they start to get brown around the edges. Add garam masala and stir for another minute or so. Dump in 3 cups of water carefully (water & hot oil you know – spatter city) and bring to a boil.

Add rice & lentils and return to a boil. Reduce to simmer and cook for about 20 minutes. I pulled mine with about 3 minutes to spare and it was still overcooked. But then again I cook on a gas range and managing a simmer on a gas range is as about as easy as juggling rabbits.

Stir in butter and add salt & pepper in increments until it tastes good to you.

Egg Rolls

Recipe & Photo Courtesy AllRecipes.com
INGREDIENTS:
1 pound ground pork, beef, chicken or mini shrimp
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (optional)

DIRECTIONS:
Season meat with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.

In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.

Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.

Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Strawberry Avocado Salad

Recipe and photo courtesy AllRecipes.com











INGREDIENTS
2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
(if available in your area, use Pompeian Acai Pomegranate Red Wine Vinegar)
1 teaspoon lemon juice
2 cups torn salad greens
1 avocado - peeled, pitted and sliced
10 strawberries, sliced
1/2 cup chopped pecans

DIRECTIONS
In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.

Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.

Delicious Baked Acorn Squash

Recipe and Photo Courtesy of The Pioneer Woman
If you would like a photo "step-by-step" tutorial, click here.

INGREDIENTS
Acorn Squash
Kosher Salt
Butter
Brown Sugar
Pure Maple Syrup

DIRECTIONS
Preheat oven to 400 degrees.

Half each squash, then scrape out the seeds and stringy membranes.
Sprinkle each half with salt.
Add a generous tablespoon of butter to the center of each squash.
Add 2 to 3 heaping tablespoons brown sugar.
Drizzle squash with maple syrup.
Pour 2 cups water in the bottom of the baking pan.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 30-45 minutes, or until squash is golden brown. In the last 5 minutes of baking, turn on the broiler and allow tops to get a little more brown and the butter/sugar mixture to bubble.

Seven Layer Dip

Courtesy Kendra Benson

INGREDIENTS
1-1/2 lbs bround beef
1 pkg taco seasoning
1 (16 oz.) can refried beans
4 c shredded Mexican-blend cheese
1 (8 oz.) cont. sour cream
1 c guacamole
1 c salsa of your choice
1 (6 oz.) can black olives

DIRECTIONS
Follow directions of taco seasoning package for ground beef.

Layers ingredients as follows in a 9x13-inch baking dish:

1- Refried beans
2- 2 c Shredded Mexican-blend cheese
3- Seasoned ground beef
4- Sour cream
5- Guacamole
6- Salsa
7- 2 c Shredded Mexican-blend cheese
8- Black olives

Serve as is or heated in the oven. Serve with tortilla chips.

Buttered Green Beans

Courtesy MarthaStewart.com

INGREDIENTS
Coarse salt
3/4 pound green beans, trimmed
2 tablespoon unsalted butter

DIRECTIONS
Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook green beans until crisp tender, about 3 minutes. Using a slotted spoon, transfer beans to ice-water bath. Drain; set aside.

Bring 1/4 cup water and butter to a boil in a large skillet over medium-high heat; add beans. Cook until just heated through; season with salt and pepper.

Awesome and Easy corn Casserole

Courtesy AllRecipes.com

INGREDIENTS
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.

In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.

Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Sweet Potato Casserole

Courtesy Kendra Benson

INGREDIENTS
Casserole:
3 cups sweet potatoes (canned), drained and mashed
1-1/2 cup sugar
1/2 cup milk
1/2 stick butter, softened
1 pinch salt
2 tsp. vanilla extract
2 eggs

Topping:
1 cup brown sugar
1/3 cup flour
1 stick butter
1/2 cup milk
1 cup chopped pecans (optional)

Mini marshmallows

DIRECTIONS
Mix all casserole ingredient with a mixer and pour into a 13"x9"x2" casserole dish.

Cook topping ingredients on the stove until mixture is smooth, just before boiling. Add pecans, if desired.

Pour over sweet potato mixture in casserole dish. Cover with tin foil and bake at 350F for 30-40 minutes.

In the last 3-5 minutes, remove from oven and top with mini marshmallows, then put back in (uncovered) to brown.

Macaroni and Cheese

Courtesy MarthaStewart.com

INGREDIENTS
4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
Coarse salt and freshly ground pepper
3 cups elbow macaroni
2 (12-ounce) cans evaporated milk
1/3 cup skim milk
2 large eggs
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 (8-ounce) packages extra-sharp cheddar cheese, grated
1 (8-ounce) package Monterey Jack cheese, grated
Paprika, for sprinkling

DIRECTIONS
Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.

In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.

Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish.

Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

Cranberry Relish

Courtesy Kendra Benson

INGREDIENTS
2 c apples, chopped
2 c oranges, chopped
2 c cranberries, chopped
1 sm can pineapple, drained
1 c pecans, chopped
1 pkg cranberry Jell-O
1 envelope unflavored gelatin
2 c water
2 c white sugar

DIRECTIONS
Dissolve Jell-O in 1 cup boiling water.

Dissolve gelatin in 1 cup col water.

Combine and add sugar.

Stir well, add fruit and nuts. Chill overnight until firm.

Roasted Asaragus with Balsamic Butter

Courtesy Linda Skinner

INGREDIENTS
40 asparagus spears, trimmed
1/2 tsp coarse salt
1/8 tsp fresh ground pepper
2 Tbsp butter
2 tsp soy sauce
1 tsp balsamic vinegar (I think it needs more, maybe 2-3 tsp)

DIRECTIONS
Preheat oven to 400F. Arrange asparagus on a baking sheet in a single layer. Coat with cooking spray, sprinkle with salt and pepper.

Bake for 12 minutes or until tender.

Melt butter in a skillet. Cook 3 minutes until lightly browned. Remove from heat and add soy sauce and vinegar. Drizzle over asparagus, tossing to coat.

Serve immediately.

Carmelized Sweet Potato Wedges

Courtesy MarthaStewart.com

INGREDIENTS
2 tablespoons butter
2 medium sweet potatoes, peeled, cut lengthwise, and each cut into 8 1/2-inch wedges
3 ounces freshly squeezed orange juice
1/4 cup light-brown sugar
2 tablespoons granulated sugar
Salt and freshly ground pepper
Zest of 1 orange (optional)

DIRECTIONS
In a large saute pan over medium-high heat, melt butter. Add potato wedges to the pan, and stir until coated with butter. Add 1 cup water and the orange juice; cover, and cook until potatoes are fork-tender, about 5 minutes.

Remove cover, reduce heat to medium, and continue cooking, tossing occasionally, until most of the liquid has evaporated, 3 to 4 minutes more.

Combine sugars, and sprinkle over potatoes; toss until coated.

Continue cooking until the sugar starts to caramelize and potatoes have a brown glaze, 5 to 6 minutes, tossing occasionally to prevent potatoes from burning. When caramelized sugar bubbles and browns around the edges, remove potatoes from pan. Season with salt and pepper, garnish with orange zest, and serve immediately.