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.

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.

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.

Brown, wild and white rice combined with dried fruit and toasted almonds to create a delicious flavor combination, I also like to saute 3 finely chopped garlic cloves with the onion if you are a garlic lover I suggest to add in… this rice pairs well with fish especially grilled salmon

Notes from our test kitchen; this recipe was tested and developed using converted white rice, the same results cannot be guaranteed using regular rice, since every brand of rice is different cooking times may need to be increased slightly and the addition of more broth may be needed… for a vegetarian option use vegetable broth

Servings 6-8

Ingredients:

3-4 tablespoons vegetable oil (can use olive oil)

1/2 teaspoon dried thyme (rubbed between fingers to release the flavors, do the same with the rosemary)

1/2 teaspoon dried rosemary

1/2 cup brown rice

1/2 cup finely diced carrot

1/2 cup chopped onion (or use 1 small onion)

1/2 cup coarsely chopped fresh mushrooms

1/2 cup uncooked wild rice (washed over well in cold water)

3 cups chicken broth

1/2 cup long grain uncooked converted white rice

1/2 teaspoon fresh ground black pepper, or to taste

1/2 cup dried cranberries (can use chopped dried apricots)

2 small green onions, chopped

1/2 cup toasted chopped almonds (can use toasted walnuts or pecans)

salt, to taste

Instructions:————————————-

Heat 3-4 tablespoons oil in a large saucepan over medium-high heat.

Add in thyme, rosemary, brown rice, diced carrots, onions and mushrooms; saute for 10-12 minutes stirring constantly until the rice is lightly golden brown ( the rice must be lightly browned, if including fresh chopped garlic add in the last 2 minutes of cooking time).

Slowly add in wild rice and chicken broth; bring to a boil and simmer, reduce heat to low cover and simmer for 25 minutes.

Stir in the converted rice and black pepper; continue cooking for another 25 minutes or until the liquid is absorbed and the wild rice is tender.

Remove from heat then stir in dried fruit, almonds and green onion, season with salt, cover and allow to stand for 5 minutes.

In the winter I make this with the corn that I freeze using this method fresh corn off the cob will work great also… anyway you make it this is delicious, the garlic powder and Parmesan cheese is optional I always add it in, you may need to adjust the sugar amount

This yields 8-10 servings you may want to reduce by half, I strongly suggest to make the full amount you will probably finish it off for an evening snack

Also see my creamed peas posted here on this site

Servings 8-10

Ingredients:

2 tablespoons butter

2 (20-ounce) packages frozen corn kernels, thawed

1 cup heavy whipping cream (35%)

1 cup evaporated milk (can use 18% table cream of full-fat milk)

1/2 teaspoon salt

2 tablespoons sugar (or to taste)

1/2 teaspoon garlic powder, optional

2 tablespoons all-purpose flour

fresh ground black pepper, to taste

1/2 cup Parmesan cheese, optional

Instructions:————————————-

Melt butter and set aside.

Place the thawed corn kernels in a large bowl; using paper towels pat dry/remove as much moisture off of the kernels as possible then transfer to a large saucepan.

Add in whipping cream, evaporated milk, salt, sugar and garlic powder; bring to a boil over medium heat stirring (add in more sugar to taste if needed)

Reduce heat to low and simmer for 5-6 minutes.

Whisk the melted butter with flour until smooth, then add into the corn mixture stirring constantly until thickened and blended.

Season with black pepper and mix in Parmesan cheese if desired.

posted on Recipezazz

Serve these noodles warm or cold whatever you like I prefer to serve these just after making either way you choose they are delicious! if serving cold you can make these hours in advance and refrigerate, I also like to add in some cooked small shrimp or cooked chicken, use thin or regular spaghetti works great

Servings 6

Ingredients:

1 pound uncooked spaghetti

2 tablespoons vegetable oil

2 tablespoons dark sesame oil

3/4 cup rice wine vinegar

1/3 cup low sodium soy sauce

1/3 cup honey

1-1/2 tablespoons fresh minced ginger

1-1/2 tablespoons Asian chili-garlic sauce

fresh ground black pepper, to taste

1/2 cup peanuts, or to taste

VEGETABLES:

1 (15-ounce) can baby corn, drained

1 large red bell pepper, seeded and chopped

1-1/2 cups frozen peas, cooked just slightly and drained

3 green onions, finely chopped

Instructions:———————————–

Cook the spaghetti in boiling water until al dente (do not cook until soft leave slightly firm) drain then place into a large bowl, then toss with 2 tablespoons vegetable oil to prevent sticking.

In a medium bowl whisk the sesame oil with rice wine vinegar, soy sauce, honey, minced ginger and chili-garlic sauce; pour over cooked pasta then toss to combine.

Mix in the corn, red bell pepper, peas and green onions.

Season with black pepper and salt if desired

Sprinkle the peanuts on top.

Serve warm or cold.