Notes from our test kitchen; make certain not to cook the sweet potatoes until mushy soft cook only until fork tender they may be cooked up to a few days ahead and refrigerated until ready to use, the amounts may be doubled if desired to serve 8

Servings 4

Ingredients:

4 medium cooked sweet potatoes, peeled and sliced about 1/2-inch thick or a little smaller

1/4 cup butter (can use the bacon fat mixed with butter to make about 1/4 cup)

1 small onion, finely chopped

3 garlic cloves, minced

1 (10-ounce) package chopped frozen spinach, thawed (hand-squeeze out all excess moisture)

1/4 cup all-purpose flour

1/2 teaspoon salt, or to taste (I use seasoned salt)

1/4 teaspoon ground nutmeg

fresh ground black pepper, to taste

pinch cayenne pepper, optional

1/2 cup heavy whipping cream (33-35%)

1-1/2 cups cups light cream (can use milk)

1/4 to 1/3 cup freshly grated Parmesan cheese

2 cups shredded mozzarella cheese or Gouda cheese (I prefer the Gouda)

3 bacon slices, cooked and crumbled

Instructions:—————————————

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Generously grease an 11 x 7-inch baking dish or use a similar size casserole dish.

In a skillet melt butter over medium-high heat.

Add in onion and saute until tender (about 3-4 minutes).

Add in garlic and spinach; cook stirring for 3 minutes.

Stir in the flour with next 4 seasonings; stir with wooden spoon for 1 minute.

Slowly add in whipping cream and light cream stirring constantly until thickened, then mix in the Parmesan cheese; remove from heat and set aside.

To assemble;

Spread half of the spinach mixture into the bottom of the baking dish, then top with half of the sliced sweet potatoes then half of the shredded mozzarella cheese.

Repeat with  remaining half the spinach mixture, sweet potato slices then the remaining shredded mozzarella cheese on top.

Sprinkle the crumbled bacon over the top of the casserole.

Cover with foil and bake for 12-15 minutes or until just heated through (if you are using cold sweet potatoes from the fridge cooking time may take longer).

Another favorite tater dish!… russets or Yukon gold potatoes only for this, this may be completely prepared and refrigerated up to 1 day, I sometimes top with Swiss cheese after baking instead of cheddar cheese

Servings 8-10

Ingredients:

5 pounds russet potatoes, peeled

3/4 cup sour cream

1/2 cup light cream (can use milk)

1/2 cup butter

1/2 to 1 teaspoon onion powder

1 teaspoon salt, or to taste (I use seasoned salt)

3 cups shredded cheddar cheese, divided

1/2 pound bacon, cooked and crumbled

3 green onions, chopped

fresh ground black pepper, to taste

Instructions:—————————————

Cook the potatoes in boiling water until fork tender (about 20 minutes) drain then transfer to a mixing bowl.

Add in sour cream, light cream,  butter, onion powder and 1 teaspoon salt; beat using an electric mixer on medium speed until smooth and fluffy.

Stir in 2 cups shredded cheddar cheese, chopped bacon and green onions.

Season with black pepper.

Transfer/spread into casserole dish.

At this point you may cool and refrigerate up to 1 day.

Bake in a preheated 350 degree F oven for 30 minutes or until hot.

Top with remaining 1 cup cheddar chees and allow to melt.

This has a soft texture similar to a custard, it’s delicious and makes a great potluck dish!

Servings 8-10

INGREDIENTS:

1/3 cup butter

1 medium onion, chopped

1 jalapeno pepper, seeded and chopped

3 garlic cloves, minced, optional (garlic lovers add in)

2 large eggs

2 cups sour cream (one 16-ounce) container

1 (15-ounce) can corn kernels, drained

1 (14-3/4 ounce) can cream-style corn

1 (8-1/2 ounce) package corn bread/muffin mix

1/2 teaspoon seasoned salt (can use white salt)

fresh ground black pepper, to taste

2-1/2 cups shredded cheddar cheese, divided

INGREDIENTS:——————————————–

Preheat oven to 375 degrees F.

Grease a 3-quart casserole dish.

In a small skillet heat butter over medium-high heat.

Add in onion and jalapeno pepper; saute until softened (about 3-4 minutes).

Add in garlic and saute for 2 minutes; set aside.

In a bowl beat eggs for about 2 minutes.

Mix in sour cream, corn kernels and cream-style corn until blended.

Using a wooden spoon stir/mix in the corn bread/muffin mix and 1/2 teaspoon salt.

Fold in onion/jalapeno mixture and 1-1/2 cup cheddar cheese.

Season with fresh ground black pepper (use as much black pepper as you like).

Transfer to casserole dish.

Bake uncovered for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Immediate sprinkle 1 cup cheddar cheese on top and allow to melt.

Notes from our test kitchen; this will also work well using 3 pounds of chicken drumsticks, you will need to broil firstly to partially cook and release the fat, it is advised to broil the drumsticks on a rack to allow the fat to drain away, cooking time will need to be increased slightly

A minimum 5-quart crockpot is needed for this recipe… serve the wings with coleslaw!:)

Servings 8

Ingredients:

3 pounds chicken wings (separated at the joints if desired)

seasoning salt and fresh ground pepper (go lightly on each)

1-1/2 cups ketchup

1/4 cup brown sugar, packed

1/4 cup red wine vinegar

2 tablespoons Worcestershitre sauce

1/4 teaspoon seasoned salt

pinch cayenne pepper

1 tablespoons Dijon mustard

1 garlic clove, minced

1/2 teaspoon liquid smoke seasoning, optional

sesame seeds

Instructions:———————————-

Preheat oven to broiler heat (set oven rack 4-6 inches from heat source).

Season the wings very lightly with salt and pepper.

Place onto a generously greased baking sheet in one layer.

Broil for 6-10 minutes on each side or until golden brown.

Transfer the wings to the crockpot.

In a bowl combine ketchup with next 8 ingredients until well combined; pour over the wings then toss the wings with the sauce to coat thoroughly.

Cover and cook on LOW heat for 3-1/4 to 3-3/4 hours.

Transfer to a large platter or bowl, then sprinkle the sesame seeds over the wings.

I make this using half butter and bacon fat, all butter will work well but the bacon fat really adds to the flavor, if desired fry 8 slices of bacon in the same skillet, remove and chop finely use the fat to fry the onion and cabbage in, then return the bacon back to the skillet

Servings 6

Ingredients:

1/2 cup butter (can reduce slightly)

1 medium head green cabbage, core removed and coarsely chopped

1 large onion, chopped

1/2 teaspoon crushed chili flakes (or adjust to taste)

4-6 garlic cloves, finely chopped

1-1/2 teaspoons caraway seeds (can omit if desired)

1 teaspoon freshly ground black pepper, or to taste (the more the better)

1 (10-3/4-ounce) can condensed cream of mushroom soup, undiluted

1/4 cup heavy whipping cream (33-35%)

salt, to taste

1/4 cup freshly grated Parmesan cheese

Instructions:—————————————

In a large skillet melt butter over medium-high heat.

Add in butter and chili flakes; saute until softened (about 4 minutes)

Add in garlic, caraway seeds and black pepper; cook stirring for 2 minutes.

If you are adding in the chopped bacon return to the skillet at this point.

Add in chopped cabbage; cook stirring gently for about 15 minutes or until tender (the cabbage may turn brown slightly not to worry it will still taste great!).

Mix in condensed soup, whipping cream and Parmesan cheese; cook stirring until heated through and combined (about 10-12 minutes).

Season with salt and more black pepper if needed.

I have a few favorites recipe for egg salad this in one of them, I don’t even bother to measure the ingredients so the exact amount do not matter, I would however measure 1 teaspoon yellow mustard to start and add in more to taste, all other amount may be adjusted to taste, if you don’t have any mustard 1 tablespoon of mild Heinz chili sauce also works well… this is also delicious served in a pita!

Notes from our test kitchen; if you are not a lover of olives then omit and use 2 tablespoons diced red pimientos, since older eggs are easier to peel you may want to purchase the eggs a week in advance for this recipe, plan ahead the egg mixture must be chilled for at least 2 or more hours

See my method for easy peel hard-boiled eggs posted HERE

Servings 5

Ingredients:

1 (3-ounce) package cream cheese, very soft

1/3 cup mayonnaise (can use more)

1 teaspoon prepared yellow mustard

8 large hard-boiled eggs, peeled and chopped

1 large green onion, chopped

1 celery rib, finely diced

1/3 cup sliced green pimiento-stuffed olives

seasoned salt and fresh ground black pepper, to taste (can use white salt)

Tabasco sauce, optional

10 slices bread (can toast if desired)

soft butter

5 lettuce leaves

sliced tomatoes (use as many slices as desired)

Instructions:————————————

In a mixing bowl combine the soft cream cheese with mayonnaise and mustard until smooth and combined.

Stir in chopped eggs, green onion, celery and sliced olives; mix to combine.

Season with salt and black pepper and Tabasco if using.

Cover and refrigerate for at least 2 or more hours (more is better).

To assemble; lightly butter all bread slices.

On 5 bread slices layer lettuce, slices tomatoes then about 1/2 cup or more of the egg mixture; top with a slice of bread.

Posted on www.recipezazz.com

Fresh corn from the cob also will work well for this, make this as spicy as you like by adjusting the jalapeno pepper

Servings 10-12

INGREDIENTS:

1 cup butter, cubed (yes 1 cup, you will need that amount to absorb into the two packages of cornbread mix)

1 medium onion, chopped

1/2 jalapeno pepper, seeded and finely chopped (or use 2 tablespoons canned jalapeno slices, chopped)

2 garlic cloves, minced, optional

2 (8-1/2 ounce) packages corn bread/muffin mix

2 cups shredded cheddar cheese (can use Monterey Jack cheese)

6 large eggs

1-1/2 cups creamed cottage cheese

1 (9-ounce) package frozen broccoli, thawed , chopped and well drained

1-1/2 cup frozen corn kernels (can use canned corn kernels, I just use a whole can)

INSTRUCTIONS:—————————————-

Preheat oven to 400 degrees F.

Grease a 13 x 9-inch baking pan.

Melt butter in a skillet over medium-high heat.

Add in onion and jalapeno pepper; saute until softened (about 4-5 minutes).

Add in minced garlic; cook stirring for 2 minutes or until softened; remove from heat set aside and cool slightly.

In a large bowl combine both packages corn bread mix with cheddar cheese.

In another bowl beat eggs for about 3-4 minutes; mix in cottage cheese and onion mixture (including all the butter from the skillet).

Gently fold in chopped broccoli and corn.

Transfer to prepared baking pan.

Bake 35-40 minutes or until; lightly browned and edges pull away from the pan.

Serve warm.

Refrigerate any leftovers.