Slow Cooker Potatoes

INGREDIENTS

• 6 slices bacon
• 3 pounds red potatoes, chopped
• 1 1/2 cups shredded cheddar cheese, divided
• 1 tablespoon Ranch Seasoning and Salad Dressing Mix
• 2 tablespoons chopped chives

INSTRUCTIONS

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
• Spread bacon in a single layer onto the prepared baking sheet. Place into oven and bake until brown and crispy, about 12-14 minutes. Let cool before crumbling; set aside.
• Line a slow cooker with aluminum foil, leaving enough to overhang to wrap the potatoes on top, and coat with nonstick spray. Place a layer of potatoes evenly into the slow cooker. Top with cheese, Ranch Seasoning and bacon, repeating 2 more times and reserving 1/2 cup cheese.
• Cover potatoes with aluminum foil and cook on low heat for 7-8 hours or high heat for 3-4 hours. Sprinkle with remaining 1/2 cup cheese. Cover and cook until melted, about 1-2 minutes.
• Serve immediately, garnished with chives.

Baked Beans

Ingredients

• 1/2 pound ground beef
• 1/2 pound bacon, diced
• 1 medium onion, chopped
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 1/4 cup ketchup
• 1/4 cup barbecue sauce
• 1 tablespoon prepared mustard
• 1/2 teaspoon pepper
• 1/2 teaspoon chili powder
• 1 (16 ounce) can pork and beans, undrained
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (16 ounce) can Great Northern beans, rinsed and drained

Directions

1. In a large skillet, cook beef, bacon and onion until meat is done and onion is tender. Drain any fat. Combine all remaining ingredients except beans. Add to meat mixture; mix well. Stir in beans. Place in a greased 2-1/2-qt. casserole. Bake, covered, at 350 degrees F for 1 hour or until heated through.

Country Green Beans

Ingredients

• 1 pound fresh green beans, trimmed
• 1/4 cup chopped onion
• 1/4 cup chopped cooked ham
• 1/4 cup butter or margarine
• 1/4 cup water
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.

Baked Potato Skins

Ingredients

• 4 large baking potatoes, baked
• 3 tablespoons vegetable oil
• 1 tablespoon grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper
• 8 bacon strips, cooked and crumbled
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup sour cream
• 4 green onions, sliced

Directions

1. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

Strawberry Pretzel Salad

Ingredients

2 c	crushed pretzels
3/4 c	margarine, melted
3 Tbsp	sugar
1 pkg	cream cheese (8 oz)
1 c	sugar
1	(8 oz) frozen cool-whip topping, thawed
1 pkg	strawberry gelatin (6 oz)
2 c	boiling water
2 pkg	(10 oz) frozen strawberries

Directions

1

 Mix crushed pretzels, margarine and 3 Tablespoons sugar together and press into a 9x13 inch pan. Bake at 400 for 8 minutes. Cool.

2

 Mix softened cream cheese and 1 cup sugar. Fold the 2 cups thawed whipping topping into cream cheese mixture and spread over cooled pretzel crust. Dissolve strawberry gelatin in bioling water and add frozen strawberries. Chill until syrupy, then pour over the cream cheese layer and refrigerate. Ccut into squares and garnish with whipped topping and a whole strawberry. Enjoy!

Twice-Baked Sweet Potato Casserole with Bacon

INGREDIENTS
6lb dark-orange sweet potatoes (9 large or 12 medium)
8oz bacon (8 to 10 slices)
1/4cup Progresso panko crispy bread crumbs or plain bread crumbs
1tablespoon butter or margarine, melted
1/2cup sour cream
1/4cup butter or margarine, softened
2medium green onions, chopped (2 tablespoons)
1/2teaspoon salt
1/4teaspoon pepper
DIRECTIONS
1Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pierce sweet potatoes several times with fork. Place in pan. Bake about 1 hour 15 minutes or until tender. Cool 10 minutes. When potatoes are cool enough to handle, peel potatoes and cut out any eyes or dark spots.
2Meanwhile, cook bacon as desired until crisp; chop. In small bowl, mix bread crumbs and 1 tablespoon butter; set aside.
3In large bowl, mash potatoes with potato masher. Stir in chopped bacon, sour cream, 1/4 cup butter, the onions, salt and pepper until well blended. Spread mixture in baking dish, or form individual servings in dish with 1/2-cup ice cream scoop or measuring cup. Sprinkle crumb mixture evenly over top.
4Bake 20 to 30 minutes or until thoroughly heated and bread crumbs just begin to brown.
Save prep time by using pre-cooked bacon.
This casserole can be made the day before. Simply cover it and refrigerate until you're ready to bake.

Swiss-Sauced Broccoli

Ingredients:
6 oz Fresh Broccoli
1 x Dash Salt
2 tb Water
1 x Dash White Pepper
1/8 ts Salt
1/3 c Milk
2 ts Butter Or Margarine
1/4 c Shredded Swiss Cheese
1 1/2 ts Unbleached Flour

Preparation:
Wash broccoli; remove outer leaves and tough part of stalks. Cut broccoli stalks lengthwise into uniform spears, following the branching lines. In a 1-quart casserole combine broccoli, water and 1/8 t salt. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till melted. Stir in flour, dash salt, and pepper. Stir in milk. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in shredded Swiss cheese til melted. Drain Broccoli. Serve sauce atop broccoli.

Serves: 2

Maple Glazed Carrots

8 ea Medium sized carrots
1/2 c Fresh orange juice
1 ea Rind, of orange grated
3 tb Maple syrup
1 ea Pinch of mace or nutmeg
3 tb Butter

Preparation:
Peel carrots; but into sticks. Pour the orange juice into a 4 cup microwave safe dish. Heat 1 minute at high . Add the carrots and the orange rind. Stir to coat the carrots with the orange juice. Cover and microwave 8 to 9 minutes at high. Stir again, then add the remianing ingredients. Microwave, uncovered 2 minutes at high. Stir then check for doneness. If necessary, cook another 1 minute at High.

Parmesan Roasted Potatoes

Ingredients
1 pounds new potatoes, unpeeled, quartered into 1-inch chunks
3 tablespoons olive oil
1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan
8 sprigs fresh thyme
Preparation
Heat oven to 400° F.

In a medium bowl, combine all the ingredients.Toss to coat the potatoes. Transfer to a roasting pan, baking sheet or 9-by-13-inch baking dish Roast, stirring once, until golden brown and crisp, about 40 minutes. Serve hot or at room temperature.

Sweet Potato (Yam) Casserole With Marshmallows

Ingredients
1 (40 ounce) can cut yams, drained or (2-3 large fresh boiled and drained)
1/2 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 egg, beaten
4 tablespoons melted butter
1 (16 ounce) bag miniature marshmallows
Directions
Butter 1 quart baking dish.
Heat oven to 350 degrees.
Mash yams in a large bowl and add brown sugar, salt, cinnamon, egg, and melted butter.
Mix well.
Place 1/2 mixture in baking dish.
Top with a layer of marshmallows, then add remaining mixture.
Bake for 30 minutes.
Remove from oven and top with remaining marshmallows.
Bake for another 10 minutes or until marshmallows are lightly browned.

Cheese on the Cob

Ingredients
1/2 cup mayonnaise
5 ears corn, husks and silk removed
1 cup shredded Parmesan
Chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
Directions
Prepare grill.

Brush a thin layer of mayonnaise on corn. Sprinkle the corn with cheese, chili powder, salt and pepper. Wrap each corn with foil and place on the grill. Turn occasionally and cook for about 10 minutes (until kernels begin to brown). Serve warm.

Zucchini Custard Bake

Ingredients
4 tablespoons (1/2 stick) butter, melted
2 pounds zucchini, cut into small pieces
3 eggs
1/2 cup undiluted evaporated milk or light cream
2 tablespoons fine dry bread crumbs
1/2 cup onion, diced
1 teaspoon Worcestershire sauce
Dash hot pepper sauce
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan
Directions
Preheat oven to 350 degrees F.

In a large saucepan with a tight-fitting lid, combine melted butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender, about 5 to 7 minutes. Remove from heat, set aside and let zucchini cool before adding eggs to avoid them becoming scrambled. Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well. Let zucchini cool. Combine mixture with zucchini, stirring until blended. Turn into a buttered 1 1/2 quart casserole. Sprinkle top with remaining Parmesan. Bake uncovered for 35 to 40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking time.

Jacket Potato with Bacon, Mushroom, and Peppercorn Sauce

Ingredients
4 medium-sized russet or other baking potatoes, well scrubbed
12 ounces bacon, chopped
8 ounces sliced button mushrooms
1/4 cup brandy
1 tablespoon green peppercorns, drenched in cold water
1 cup cream
Salt and pepper
Butter, for topping
Directions
Potato: Preheat the oven to 375 degrees F. Prick potatoes with a fork and bake until soft, about 1 hour.

Sauce: Saute bacon, add button mushrooms and cook until golden brown. Pour brandy first into a measuring cup (for safety) and then into the pan and carefully ignite with a long match. After the alcohol burns off and the flame has died, stir in the peppercorns. Stir in the cream and heat through, without boiling. Salt and pepper, to taste.

Cut open baked potatoes. Top each with a spoonful of butter, then cover generously with sauce.

Coleslaw

5 cups shredded cabbage
1/2 cups almonds, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced
1/4 cup chopped green onions, white and green parts
1/2 cups chopped green bell pepper
Dressing:
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon honey mustard
1 tablespoon honey
Salt and pepper
Directions
Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well.

Shrimp Stuffed Potatoes

Ingredients
6 large Idaho potatoes
Vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated Monterey Jack
2 cups sour cream
Salt and pepper
1 pound shrimp, peeled and Sauteed
Paprika
Directions
Preheat oven to 350 degrees.

Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.

Place the butter in a large bowl. Remove the potatoes from the oven and slice each potato in half. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper. Fold the shrimp and both cheeses into the mixture. Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color. Bake in the oven for approximately 20 to 30 minutes until browned on top.

Creamy Macaroni and Cheese

Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Hot Chicken Salad

2 cups cooked chicken breast meat, cubed
1 cup diced celery
1/2 cup slivered almonds
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh lemon juice
1 cup mayonnaise
1 cup grated sharp Cheddar
2/3 cup crushed potato chips
Directions
Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.

In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.

Phyllo Wrapped Asparagus

Ingredients
8 or 9 asparagus spears, depending on size
1/2 (16-ounce) package frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated Parmesan
Directions
Preheat oven to 375 degrees F.

Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

Wild Rice Salad

Ingredients
2 cups water
1/2 teaspoon salt
1 cup wild rice
1 (6-ounce) jar marinated artichoke hearts, drained and halved, reserve marinade
1 (6-ounce) can green peas
1/3 cup coarsely chopped green bell pepper
3 green onions, chopped, white and green parts
1 cup cherry or grape tomatoes, halved
1/4 cup toasted slivered almonds, for garnish
Dressing:
1 1/3 cups canola oil
1/2 cup white vinegar
1/4 cup grated Parmesan
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, minced
Directions
In a 1-quart pot with a lid, bring 2 cups water and the salt to a boil. Add the rice and stir well. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Drain excess liquid from the rice.

Meanwhile, combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.

In a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes, reserved marinade, and half of the dressing. Toss well. Cover and chill or eat at room temperature. Just before serving, toss again and taste. Add some of the remaining dressing, if desired. Sprinkle with the almonds and serve.

Deviled Eggs

Ingredients
7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing
Directions
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.