|Recipe Box Creations
- 1 tablespoon vegetable oil
- 6 medium yellow summer squash, thinly sliced
- 1 large Vidalia onion, thinly sliced
- 1 tablespoon butter
- 1/2 cup grated Parmesan
- 1 cup shredded sharp Cheddar
- 1/2 cup sour cream
- Salt and freshly ground black pepper
- 1 sleeve crackers, crushed medium to fine (recommended: Ritz)
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
1 lb carrots, peeled, thinly sliced into coins
1/4 cup cilantro, roughly chopped
1 Tablespoons lemon juice
2 teaspoons honey
1/2 teaspoons lemon zest, grated
2 Tablespoons butter
Place carrots in a steamer basket over boiling water. Cover saucepan and steam 7-8 min or until carrots are tender. Transfer carrots to a bowl. Toss with remaining ingredients. Salt and pepper to taste.
Prep Time: 3 min
Cook Time: 8 min
Old Fashioned Scalloped Potatoes
Enjoy this recipe from Comfort Foods (M819).
2 T. all-purpose flour
1 t. salt
1/4 t. pepper
4 c. potatoes, peeled and thinly sliced
2/3 c. sweet onion, thinly sliced
2 T. butter, sliced
1-1/2 c. milk
Mix together flour, salt and pepper; set aside. In a greased 2-quart casserole dish, layer half each of potatoes, onion, flour mixture and butter. Repeat layering with remaining potatoes, onion, flour mixture and butter. Set aside. Heat milk just to boiling and pour over top; sprinkle with paprika. Bake, covered, at 375 degrees for 45 minutes. Uncover and bake an additional 10 minutes. Serves 8.
- 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 medium/large yellow onion, diced
- 10 cloves of garlic, minced (if you use jarred, it’s a 5 teaspoon equivalent)
- 64 ounces (8 cups) chicken stock or broth
- 16 oz cream cheese, softened (I use low fat)
- 1 tablespoon seasoned salt (I use Aunt Cora’s Soulful Seasoning)
- optional garnishes: crumbled bacon, shredded cheese, green onions
- Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
- Stir well, top with your choice of garnishes & enjoy!
Yields about 10-12 servings.
For more great recipe ideas:
Prep: 14 minutes, Cook: 4 hours
Company’s Coming; 15 Minutes or Less to Prep
Slow-Cooker Size: 3-quart
Yield: Makes 8 servings
- 2 (29-ounce) cans sweet potatoes in syrup, drained and mashed (about 4 cups mashed)
- 1/3 cup butter, melted
- 1/2 cup granulated sugar
- 3 tablespoons light brown sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup heavy whipping cream
- 3/4 cup chopped pecans
- 3/4 cup firmly packed light brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons butter, melted
Combine first 8 ingredients in a large bowl; beat at medium speed with an electric mixer until smooth. Add whipping cream; stir well. Pour into a lightly greased 3-quart slow cooker.
Combine pecans and remaining 3 ingredients in a small bowl. Sprinkle over sweet potatoes.
Cover and cook on HIGH 3 to 4 hours.
Alternative to the Oven: This is a great holiday side that cooks on the countertop while your turkey and dressing fill your oven.
Dual Slow-Cooker Menu:
* Roasted turkey
* Cornbread dressing
* Cranberry sauce
* Green Bean Casserole
This holiday classic is sure to become a convenient family favorite throughout the year with the help of your slow cooker.
Prep: 6 minutes; Cook: 2 hours, 30 minutes
Slow-Cooker Size: 2- or 3-quart
Yield: Makes 8 to 10 servings
- 2 (14.5-ounce) cans cut green beans, drained
- 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
- 1 (8-ounce) package shredded Cheddar cheese
- 2 (4.5-ounce) jars sliced mushrooms, drained
- 1 cup milk
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon pepper
- 1 (6-ounce) can French fried onion rings, divided
Combine first 7 ingredients in a large bowl; stir in half of French fried onion rings. Spoon casserole mixture into a lightly greased 2- or 3-quart slow cooker.
Cover and cook on LOW 2 hours. Sprinkle remaining onion rings on top of casserole. Cover and cook on LOW 30 more minutes.
* Roasted turkey
* Garlic mashed potatoes
* Cranberry sauce
Here’s a delicious Mississippi sweet potato dessert recipe.
1 stick (4 ounces) butter
1 cup self-rising flour
1 cup sugar
1 cup milk
Melt butter in a 2×12-inch baking dish. Mix together the flour, 1 cup sugar, and 1 cup milk; pour into the center of melted butter. Do not stir.
2 cups cooked but firm, peeled and sliced sweet potatoes
1 cup sugar
1/2 cup light brown sugar
1 1/2 cups water
1 teaspoon vanilla
1 teaspoon cinnamon (or other preferred spice)
Pour this into center of melted butter and batter. Do NOT stir. Bake at 350° for 45 minutes or until light brown.