Easy Rice Pilaf for Two

 submitted by Patty H. (I tried this for the first time this week and it truly was easy and delicious!)

Ingredients:

1/2 cup long grain white rice

2 Tablespoons butter

1/2 cup finely chopped onions

1/2 teaspoon garlic powder

1/8 teaspoon Kosher salt

1 1/2 cups low sodium chicken broth

1 teaspoon dried cilantro (to mix in after rice is finished cooking)

Instructions:

1. Place rice in a strainer and rinse it thoroughly under cool water. Set the strainer of rice aside.
2. Melt butter in a 10-inch skillet.  Add the onions and garlic alt and cook until the onions are translucent and soft, approx. 2 minutes.
3. Add rice and coat with butter. Continue to cook, stirring often, until rice is lightly toasted, approximately 4 minutes.
4. Add the broth and salt and bring to a boil
5. Reduce to a simmer, cover and cook 15-20 minutes, until the rice is tender
6. Remove the pan from the heat; keep it covered and let it sit for 5 minutes.
7. Remove lid and add dried cilantro (or dried parsley) and fluff with a fork.
8. Serve
   

Homemade Cheesy Potatoes

shared by Patty H.  (I came across this recipe that doesn't use canned soup.  I made it for Easter dinner today and it was easy and very flavorful!)

Ingredients:

3 pounds (9 potatoes) russet potatoes, roughly peeled and diced into large bite-size pieces *
            (note: 1 pound = 3 medium)

4 tablespoons unsalted butter

1/2 cup diced yellow onion

1 clove garlic, minced  (note: 1 clove garlic = 1/8 tsp. garlic powder or to taste)

1/4 cup unbleached all-purpose flour

1/2 cup low sodium chicken broth

1/2 cup whole milk

1 cup sour cream

3 green onion tops, sliced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cups grated Colby or cheddar cheese

(optional: paprika to sprinkle on top)

Directions:

1.      Grease a 9 x 13 casserole dish with a little butter or no-stick spray.

2.      Add the cubed potatoes to a large pot of cold water, bring to a boil and cook until just tender yet still firm when pierced by a fork. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool slightly.

3.      In a 10-inch skillet add 4 tablespoons of butter. Over medium-low melt the butter and then add in the diced onions. Cook until just softened and add in the minced garlic. Cook for one minute.

4.      Sprinkle in the flour and stir, cooking for 1-2 minutes. Continue stirring, while pouring in the 1/2 cup of broth and 1/2 cup of whole milk. Continue to stir until thick, about 5 minutes.

5.      Remove the pan from the heat and stir in the sour cream.

6.      In a large bowl add in the cooled potatoes, sour cream mixture, green onion tops, 1 teaspoon salt, 1/2 teaspoon pepper and all of the grated cheese. Stir to combine and pour in the prepared pan.

7.      Bake uncovered in a 350 degree oven for 40 to 50 minutes or until bubbly and golden. Let cool for 10 minutes before serving.

* Note: I boiled my potatoes with the skins on first, let them cool a bit and then peeled and diced them; worked fine so either way would be OK

Pasta for a Crowd

shared by Patty H. (this salad was served at a ladies meeting I recently attended.  It was colorful and delicious and the hostess was kind enough to share the recipe with everyone.)

Instructions:

1 pkg. 14 ½ oz. penne pasta

1 jar 12 oz. roasted sweet red peppers, drained and chopped

1 pkg. 10 oz. frozen chopped spinach, thawed and squeezed dry (needs chopped a little more)

1 bottle 8 oz. Italian salad dressing

1 bottle 8 oz. ranch salad dressing

6 green onions, chopped

1 small red onion, chopped

1 cup crumbled feta cheese

Directions:

1.     Cook pasta according to package directions. 

2.     In a large bowl, combine the remaining ingredients.

3.     Drain pasta and rinse in cold water; add to the spinach mixture. 

4.     Toss to coat.  Refrigerate until ready to serve.

Coca Cola Baked Beans

shared by Patty H. (this is a favorite of the grandchildren)

Ingredients:

1 - 53 oz. can baked beans, drained

1 medium onion, finely chopped

3/4 cup loosely packed brown sugar

1/2 cup ketchup

1/2 cup Coca Cola (that means I get to drink the rest)

2 tsp. dry mustard

salt and pepper to taste (I don't put any extra in)

6 slices bacon

Directions:

1. Preheat oven to 325
2. Combine all ingredients except bacon; stir until well blended
3. Scrape the mixture into a 9x13 baking dish which has been lightly sprayed to prevent sticking
4. Drape the bacon slices evenly over the top and bake uncovered until the bacon is thoroughly cooked and the beans are bubbling (approx. 1 to 1 1/4 hours)

Amish Macaroni Salad

shared by Patty H. (very tasty and easy)

Ingredients
1/2 pound elbow macaroni (approx. 2 cups dry)
1 cup mayonnaise
1 tablespoon white vinegar
1 tablespoon sugar
1 tablespoon yellow mustard
1/2 teaspoon paprika
1/4 cup green pepper, chopped (roughly half of a small pepper)
1/2 cup carrot, peeled and grated (roughly 1 carrot)
1/4 cup onion, chopped (roughly half of a small onion)

Instructions

1. Cook the macaroni as directed. Drain and cool.
2. In a medium bowl, whisk together the mayonnaise, vinegar, sugar, mustard, and paprika (to taste).
3. In a large bowl, mix together the macaroni, green pepper, carrot, and onion
4. Add the dressing.
5. Dust with paprika on top, if desired. 5. Cover and chill at least 2 hours (overnight is best). (Note: the original recipe called for 2 T. of vinegar, 2 T. sugar, 2 T. mustard and 1 tsp. paprika but I halved it when I made it and it had plenty of flavor without the extra )

Southern Green Beans

shared by Jennifer H. (the kids loved this and asked that it be made again; but then, what's not to like about bacon)

Ingredients:
 12-15 slices bacon, chopped (I used turkey bacon cut up with scissors)
3 TBS butter
1 onion, chopped
 2 lbs. fresh green beans, trimmed and snapped
5 red potatoes, diced
3 cloves garlic, minced
1/2 cup chicken broth
3 t balsamic vinegar
salt and pepper to taste

Directions:

1. Cook chopped bacon, drain.  
2. Saute onion in butter 5 minutes.  
3. Stir in bacon, green beans, potatoes, garlic and broth.
4. Bring to a boil then cover and simmer on low for 20-25 minutes until potatoes are tender.
5. Sprinkle with balsamic vinegar, salt and pepper.

Orzo with Sausage and Cranberries

shared by Patty H. (sounds like a strange combination but it was delicious and just as good the next day for leftovers)

Ingredients:
12 ounces orzo, uncooked
1/2 lb. sausage
1 small onion, chopped
3 1/2 cups chicken broth
1 1/2 cups orange juice
1/2 cup dried cranberries
1/2 tsp. dried sage

Directions:

1.  Cook sausage and onion in a non-stick skillet until browned, stirring frequently to break sausage into small pieces
2. Stir in orzo, chicken broth, orange juice, cranberries, and sage; bring to a boil, stirring occasionally
3. Reduce heat and simmer covered until most of the liquid is absorbed, about 15 minutes
4. Remove from heat and let stand covered for 10 minutes.
5. Toss and serve

(Note:  I browned the sausage ahead of time and drained it on a paper towel.  I put the sausage back in the skillet while the onion was cooking)

Sweet Potato Souffle

shared by Donna C. at Thanksgiving 2014

Ingredients:
3 cups cooked and mashed sweet potatoes (about 2-3 small baked potatoes)
1 cup granulated sugar
3 eggs, beaten
1/2 cup milk
12 T. unsalted butter, divided
1 T. vanilla extract
1/2 tsp. salt
1 cup light brown sugar, packed
1/2 cup self-rising cake flour
1 cup pecans, chopped

Preparation:
Souffle: 

1. Preheat the oven to 400 degrees.  Lightly grease an 8-inch square baking dish.
2. In a large bowl,combine the sweet potatoes, sugar, eggs, milk, 8 tablespoons butter melted, vanilla and salt.
3. Pour the mixture into the prepared baking dish.

Topping:

1. Combine the brown sugar, 4 tablespoons butter cubed at room temperature, flour and pecans in a separate bowl.
2. Crumble the topping over the sweet potato mixture.
3. Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.

Spaghetti Squash

shared by Dara P.

1. Put the whole squash in the crockpot with 1/2 cup water.
2. Cook on high 3 to 4 hours.
3. When done, cut in half, scrape out the seeds, etc. and keep all the yummy "spaghetti."
4. We use it in place of potatoes if making cheesy potato casserole but it is also an amazing replacement for spaghetti noodles when making spaghetti.
5. Easy and healthy!

Mexican Corn Salad

shared by Dara P.


Ingredients:
4 cups frozen corn, cooked and chilled
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/2 cup red onion, diced
1 cup mayonnaise
1 cup shredded cheddar cheese
1 cup chili cheese Fritos, crushed


Preparation:

1. Combine cooked and cooled corn, peppers, onions, mayonnaise and cheese.
2. Cover and refrigerate 30 minutes or until chilled.
3. Stir in crushed chips prior to serving.

Parmesan Baked Potato Halves

shared by Patty H.  (when I first saw this recipe I didn't understand why all the reviews were so great - how could a baked potato be this good??? Well, trust me, it is! This is absolutely awesome.  I don't think I will ever bake a potato any other way again. )


Ingredients

6 medium potatoes, scrubbed and cut in half

1/4 cup butter
grated parmesan cheese (the kind from a shaker), about 1/2 cup or to taste
garlic powder
other seasonings (to personal preference)

Instructions

1. Preheat oven to 400 degrees.
2. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom.
3. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter.
4. Place potato halves face down on the butter and seasonings.
5. Place in preheated oven and bake for 40 to 45 minutes.
6. Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato.

Yummy Cornbread Casserole

shared by Cori H.

Ingredients:
1 package cornbread mix (I use Jiffy)
1 can cream corn
1 can corn, drained
1/2 red or green pepper OR for spicy version, 2 T. jalapenos (I omitted this step)
1/2 cup onion, finely chopped
3 eggs
1 stick butter

Directions:

1. Melt butter and cook onions and pepper until tender. (can do this step in the microwave)
2. Add the rest of the ingredients and place in a 9x13 pan.
3. Bake at 350 degrees for 30 minutes.

Cheesy Zucchini Rice

shared by Patty H.  (I was looking for a recipe to use up some of the shredded zucchini that I have in the freezer from this past summer's garden.  This was easy and delicious.  I prepared it exactly as the recipe states.)

Ingredients:

1 tablespoon olive oil

1 cup long-grain white rice

2 cups chicken broth

2 tablespoons butter

1 medium or 2 small zucchini, grated

1 cup shredded sharp cheddar

1/2 teaspoon garlic powder

salt and pepper, to taste

splash of milk, as needed

Directions:

1. Heat the olive oil in a medium sauce pan over medium heat. 
2. Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden. 
3. Pour in the chicken broth, bring to a boil, turn heat to low, and cover. 
4. Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed. 
5. Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes. 
6. Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.