Vegetables

Instructions

1. Thaw potatoes in a 9 x 13 x 2 baking pan.
2. Sauté onions in margarine until clear then add soup, 1 cup of cheese, sour cream, and salt.
3. Pour over potatoes and stir until coated.
4. Sprinkle corn flakes over potatoes and drizzle 1/4 cup of margarine over corn flakes.
5. Sprinkle 1 cup of cheese on top and bake at 350F for 45 minutes.

Instructions

1. Place beans in a bowl and cover with water. Let them soak overnight.
2. Rinse the beans and drain. Then rinse the beans and drain again.
3. Place the beans in a large heavy pot and cover with water. Bring the beans to a boil. When the beans begin to boil, reduce the heat to a simmer.
4. Add the remaining ingredients except the diced ham. If using a ham hock you can add then. I suggest using a ham hock for more flavor. Stir well to combine.
5. Allow the beans to simmer for 1 1/2-2 hours or until the beans are tender. Stirring occasionally and adding water as needed.
6. If using the diced ham, allow beans to cook at least an hour before adding to the pot.
7. When beans are tender, remove from heat and serve with cornbread or over rice.

Instructions

1. Place thawed corn in a bowl with cream.
2. In a heavy pot cook bacon over medium high heat until crisp. 
3. Add vegetables and cook until onions are translucent.
4. Add corn mixture, stirring until well combined.
5. Stir in salt, sugar, and pepper.
6. Reduce to a simmer. Cover and cook for 25-30 minutes stirring occasionally.
7. Serve hot.

Instructions

1. Slice cucumbers, tomatoes, and onions.
2. Season with salt and pepper. Toss to coat and let vegetables sit.
3. Mix sugar and hot water, stir until sugar dissolves.
4. Add vinegar. Stir.
5. Add cooking oil and dill weed.
6. Let liquid cool.
7. Add vegetables to liquid, cover with plastic wrap, and refrigerate a few hours to soak before serving.

Instructions

1. Peel and boil potatoes until done.
2. Boil eggs until hard and let cool.
3. Peel and chop eggs.
4. Mix all ingredients together in a bowl, making sure to smash potatoes and blend until creamy.
5. Refrigerate until serving.
6. Optional Garnish: Sprinkle with paprika and fresh chopped dill weed.

Instructions

1. Rinse, dry and snap the ends off green beans.
2. Set your slow cooker to low (6 hours) or high (4 hours) and toss in ham hocks , chicken stock, water, green beans, garlic onion, salt, pepper, red pepper and vinegar.
3. Stir to make sure all spices are mixed into the stock. Secure the top of the slow cooker and let the green beans cook until ham hocks are fork tender.
4. Serve hot.

Instructions

1. Preheat oven to 375F 
2. In a small bowl, stir together melted butter, brown sugar, vanilla extract, ground ginger, ground cinnamon, and salt.
3. Use your hands or large spoon to mix the butter-sugar mixture and sweet potatoes and pour into a large baking dish. Make sure each chunk is well coated in the mixture and the potatoes are laying in an even layer.
4. Bake the yams for 55 minutes or until they are fork-tender, and the sugar and potatoes have caramelized and there is syrup in the dish.
5. Let cool 5 minutes before serving.

Instructions

1. Sauté onion in butter until wilted.
2. Cook broccoli according to package directions and drain.
3. Add broccoli, chicken broth, soup, cheese and milk to wilted onions.
4. heat thoroughly to melt cheese but do not boil.
5. Season to taste.
6. Serve with more grated cheese on top (optional)

Instructions

1. Soak peas in water overnight
2. Drain water.
3. Cook onions and garlic in olive oil until onions are translucent.
4. Pour in broth and water, bring to a boil and reduce to a simmer.
5. Stir in peas, ham, Tasso, tomatoes, pepperoncini peppers, bay leaf, garlic powder, and thyme.
6. Cook until water has reduced down to thick consistency and black-eye peas are soft. 
7. Salt and pepper to your taste.

Instructions

1.  Scrub potatoes well and dry thoroughly.
2. Put in oven and bake at 325 until you can pierce with a fork. It helps to wrap them in foil.
3. Cut the baked potato lengthwise and scoop out potato into a bowl.
4. Whip potato in the bowl with butter, cream, salt, pepper, onion and cheese.
5. With a fork mix in crab meat and refill the potato shells.
6. Sprinkle with paprika and reheat in very hot oven about 15 minutes.
7. Sprinkle with toppings of your choice.

Instructions

1. Place slices of onions in a shallow dish.
2. Pour the buttermilk over the top and let them soak about 1-2 hours, refrigerated.
3. Preheat oven to 450F.
4. Line baking sheet with parchment paper or foil.
5. Combine panko, bread crumbs, and corn flakes and place half of the crumbs in a large dish, season with salt. Reserve the rest for when the first batch is used up.
6. This should help avoid clumping and they should stick better to the onions.
7. Dip each soaked onion ring into the crumb mixture, coat well.
8. Place rings onto two cookie sheets.
9. Lightly spray with oil.
10. Bake about 12 minutes or until golden brown.
11. Serve immediately.

Instructions

1. Preheat oven to 425F 
2. Line a baking sheet with high resistant parchment paper
3. Place the squash cubes in a large bowl.
4. Add the Olive Oil and use your hands to mix it into the squash cubes
5. Add the salt, garlic powder and chili powder
6. Mix well
7. Arrange the squash cubes on the baking sheet in a single layer
8. Roast them for 15 minutes.
9. Gently stir then continue roasting until tender 10-15 more minutes
10. Serve immediately

Instructions

1. Pre-heat oven to broil (or grill) settings to high heat
2. Trim off the ends of the sweet potatoes and cut each sweet potato into quarters (or 1 1/2 inch pieces)
3. Place sweet potatoes in a large pot of salted water and bring to a boil.
4. Cook covered for 20-25 minutes or until just fork-tender and drain well.
5. Lightly grease a large baking sheet with cooking oil spray.
6. Arrange sweet potatoes onto the sheet and use a fork to lightly flatten each piece 9they will be soft so try not to press too hard or they will break)
7. Mix together the butter, garlic and parsley.
8. Pour the mixture over each sweet potato.
9. Sprinkle with salt and pepper and lightly spray with olive oil spray.
10. Broil (or grill) until they are golden and crispy (about 15 minutes)
11. Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.
12. Season with a little extra salt and parsley to serve immediately. 

Instructions

1. Clean cabbage and cut into quarters.
2. In a large pot place your meat, cabbage, onion, garlic, and seasonings.
3. Allow meat to brown and onions to sauté until tender.
4. Add 1/2 cup of water to the pot
5. Bring to a boil
6. Turn heat down to medium and cover pot with a lid
7. Allow cabbage to cook, stirring occasionally until tender
8. Taste your cabbage halfway through and add seasonings if you like.

Instructions

1. Melt butter in a Dutch oven over medium heat.
2. Add onion, jalapeno pepper, and garlic and sauté 15 minutes.
3. Add chicken broth and next 4 ingredients.
4. Cook stirring often for 30 minutes or until potato is tender.
5. Remove from heat and cool slightly (5-10 minutes)
6. Process potato mixture, pumpkin, and 1/4 cup cilantro in batches in a food processor or blender until smooth, stopping to scrape down sides.
7. Return to Dutch oven, stir in milk, and simmer 10 minutes or until thoroughly heated.
8. Stir in lime juice and garnish if desired.

Instructions

1. Combine first 4 ingredients in a small saucepan.
2. Bring to a boil and boil until sugar dissolves.
3. Remove from heat and cool.
4. Gradually whisk in oil.
5. Combine broccoli slaw, apple, and raisins in a large bowl.
6. Add vinaigrette mixture and toss well.
7. Cover and chill 3 hours.

Instructions

1. Preheat your oven to 350F and spray a 9 x 13 casserole dish with nonstick cooking spray.
2. In a large bowl, combine steamed green beans, cream of celery soup, half and half, 1 cup Colby jack cheese, pepper, salt, and minced garlic.
3. Pour the green bean mixture into your casserole dish and spread it out evenly.
4. Sprinkle the remaining Colby jack cheese, along with French fried onions, and crumbled bacon on top of the casserole.
5. Bake uncovered for 25 minutes or until heated throughout and the cheese is bubbly.
6. Top with a sprinkle of parmesan cheese and serve warm.

Instructions

1. Preheat oven to 350F.
2. Grease an 11 x 7 inch baking dish with cooking spray.
3. Melt 3 tbsp of butter in a large skillet over medium-high heat.
4. Add squash, onion, and 1 tsp salt, cook stirring often until center of squash is tender and liquid has evaporated, about 10 minutes.
5. Transfer mixture to a colander set over a bowl and drain 5 minutes, discard liquid.
6. Stir together eggs, sour cream, cheddar and Swiss cheeses, mayonnaise, thyme, pepper and remaining 1 tsp of salt in a large bowl.
7. Gently fold in squash mixture.
8. Spoon into lightly greased baking dish.
9. Microwave remaining 3 tbsp of butter in a medium-size microwaveable bowl on high until melted, about 25 seconds.
10. Toss together crackers Parmesan cheese, and melted butter until combined.
11. Sprinkle topping over casserole.
12. Bake in preheated oven until golden brown about 20 minutes.

Instructions

1. Wash and drain broccoli. Peel away stems and tiny leaves near the florets, if the leaves are left the salad will be bitter.
2. Dice broccoli into small pieces.
3. Add onions, bacon, raisins and cheddar cheese.
4. Dressing: Combine vinegar, mayonnaise, sugar, and pepper and whisk until combined.
5. Pour dressing over broccoli and let set at least 2-3 hours before serving in the refrigerator.

Instructions

1. bring a large pot of water to a simmer and add the potatoes.
2. Bring to aboil and cook until fork tender, 20-25 minutes.
3. Drain the potatoes and place them back into the dry pot and place on stovetop.
4. Mash the potatoes over low heat, allowing the steam to escape.
5. Turn off the heat before adding the butter, cream cheese, heavy cream, and Cajun seasoning.
6. Mash and mix well to desired consistency.
7. Add the seasoning salt, salt, and pepper and mash to combine.
8. Place the lid on the pot to keep the potatoes warm until serving.

Instructions

1. Preheat oven to 450F
2. Bring a pot of salted water to a boil.
3. Add in as many potatoes as you wish to make and cook them until fork tender.
4. Drizzle a sheet pan with olive oil.
5. Place tender potatoes on the sheet pan, leaving plenty of room between each potato.
6. With a potato masher, gently press down each potato until it slightly mashes, then push the excess out of the masher back on top pf the potatoes.
7. Rotate the potato masher 90 degrees and mash again, pushing out excess.
8. Drizzle the tops of each crushed potato generously with more olive oil.
9. Sprinkle potatoes with salt, pepper, garlic powder (if using) and fresh chopped rosemary.
10. Add grated parmesan top tops.
11. Bake 20-25 minutes until golden brown and sizzling.

Instructions

1. Preheat oven to 350 degrees.
2. Spray a baking sheet with non-stick spray.
3. Cut the tomatoes into slices about 1/2 inch thick.
4. Beat the eggs in a small bowl.  In another bowl, mix the almond flour and Old Bay Seasoning.
5. Remove and save half of the almond flour mixture, so you can work with two batches.
6. One at a time, dip both sides of each tomato slice into the egg and then into the almond flour mixture, using the fork or your fingers to press the almond mixture on to the tomato slice so it sticks.
7. Place each tomato on the baking sheet after it's coated with the almond flour mixture. 
8. Bake tomatoes 35-40 minutes, turning carefully once.
9. While the tomatoes bake, mix together the ranch dressing and Sriracha sauce to make the dipping sauce.
10. The baked tomatoes are done when the almond mixture is lightly browned on each side and tomatoes are cooked through.  Serve hot.

Instructions

1. Preheat oven to 400°F.
2. Scrub potatoes well then slice into ⅛" thin slices using a mandoline. Slice onion as thin as possible, using a mandoline for uniform slices.
3. Layer potatoes and onions in little stacks and place upright in a buttered/greased 2.5-3 quart casserole dish.
4. Melt butter in a saucepan then add garlic and saute until fragrant. Add the flour and cook for 2-3 minutes over medium low heat, stirring constantly.
5. Add the seasonings and whisk in the half and half. Continue whisking until thick and bubbly. Remove from heat and stir in cheeses until melted.
6. Spoon cheese sauce over potatoes. Cover with foil (sprayed with cooking spray) and bake for 1 hour.
7. Remove foil and bake an additional 20-30 minutes or until lightly browned and potatoes are cooked. Cool 15 minutes before serving.

Instructions

1. Wash and scrub potatoes. Dry and dice into 1/2" cubes.
2. Place potatoes in a large pot, cover with chicken stock and bring to a boil. Boil about 10 minutes or until they are 3/4 of the way cooked. Drain and set aside.
3. While potatoes are boiling, cook bacon over medium heat until crispy, drain on paper towels.
4. In a large Dutch oven or stock pot, melt butter over medium heat. Add flour and whisk until smooth. Let flour mixture cook about 1-2 minutes.
5. Carefully pour in half and half and milk, whisking constantly. Continue to whisk until liquid is smooth and starts to thicken slightly.
6. Add in melted Velveeta cheese and whisk to combine. Add in the cans of cheddar cheese soup and whisk until everything is smooth.
7. Stir in hot sauce, pepper, and garlic powder.
8. Add in boiled potatoes and crumbled bacon, stir, and place lid on pot.
9. Cook over low heat for 30 minutes, stirring occasionally.
10. Top individual servings with a sprinkling of cheddar cheese, fresh chives, and more crumbled bacon if desired.