Servings 4-6

INGREDIENTS:

3 cups fresh cauliflower florets (about 1/2 medium head)

2 large carrots, peeled and sliced

3 cups fresh broccoli florets (about 1/2 medium head)

1 cup mayonnaise ( not salad dressing)

1 teaspoon garlic powder

1 small onion, finely chopped

3 tablespoons prepared horseradish

1 teaspoon seasoned salt

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

1/2 cup dry breadcrumbs

2-1/2 tablespoons melted butter

1/8 teaspoon paprika

INSTRUCTIONS:———————————————

Preheat oven to 350 degrees .

Grease a 2-quart baking dish.

Place the cauliflower and carrots and broccoli in a large saucepan; add a small amount of water; cover and cook for 3-4 minutes or until veggies are crisp-tender; drain, cool and pat dry using paper towels.

In a bowl combine the mayonnaise with garlic powder, onion, horseradish, seasoned salt and black pepper; mix in steamed veggies.

Pour into a greased baking dish.

In a bowl combine the bread crumbs with melted butter and paprika; sprinkle over veggies.

Bake uncovered for 25-30 minutes or until veggies are heated through.

Servings 4-6

INGREDIENTS:

6 cups water

1 teaspoon salt

1 tablespoon chicken bouillon powder ( or to taste)

2 cups uncooked orzo pasta

1/4 to 1/3 cup butter

3 garlic cloves, minced (garlic lovers can use more)

1 teaspoon fresh ground black pepper, or to taste

2 tablespoons grated fresh lemon rind (I use the rind of 1 lemon)

3 tablespoons fresh lemon juice ( or adjust to taste, I use the juice from 1 large lemon, you can use more if desired)

1 to 1-1/2 cups freshly grated Parmesan cheese

fresh ground black pepper, to taste (use lots!)

salt, to taste

INSTRUCTIONS:—————————————–

In a saucepan bring the water with bouillon powder and 1 teaspoon salt to a boil; add in orzo and cook uncovered until tender stirring a couple times to prevent sticking; drain and place into a bowl.

In another saucepan melt butter over medium heat; add in garlic; cook stirring for 2 minutes.

Remove from heat, add in the cooked pasta, lemon rind and lemon juice; stir until combined.

Mix in Parmesan cheese, then season with black pepper and salt if desired.

This was tested using Bush’s Original baked beans, for best flavor I recommend using that brand, this is a sweeter baked bean recipe, you could reduce the sugar amount on the top to 1/2 cup, I prefer it using the amount stated, 1 teaspoon liquid smoke is a great addition

Servings 3-4

INGREDIENTS:

1/2 pound bacon, chopped

1 medium onion, chopped

butter or oil, if needed

2 large garlic cloves, minced

1 (28 ounce) can Bush’s Original baked beans

3 teaspoons Worcestershire sauce

1 tablespoon ketchup

1 tablespoon prepared yellow mustard

1 cup brown sugar, divided

1 teaspoon each seasoned salt and fresh ground black pepper

This is a tried and true recipe I have used many times in the past, these make the best homemade noodles!

INGREDIENTS:

2-1/2 cups all-purpose flour

1/8 teaspoon salt

2 large  eggs, beaten

1/2 cup milk ( almost room temperature)

1 tablespoon soft butter

INSTRUCTIONS:————————————–

In a large bowl combine the flour with salt.

Add in eggs, milk and soft butter; mix to combine, then knead until smooth (this should take you about 5-6 minutes).

Cover with a clean tea towel and allow to rest for 10 minutes in the bowl.

Flour your work surface.

Place the dough on the surface.

Using a lightly-floured rolling pin roll out to about 1/8-inch thickness or as thin as possible.

Using a pizza cutter slice the dough into desired size strips (I do mine about 1/2-inch).

Allow the strands to air-dry on the counter uncovered before cooking (this should take about 30 minutes or until no longer moist and sticky).

If not using the noodles right away, toss with a small amount of flour and store covered in refrigerator until ready to use.

The cooking time for fresh noodles takes much lesss time than dry.

Prepare and freeze a few loaves of this ahead of time and you’ll always have plenty for pasta night

INGREDIENTS:

1 long loaf French or Italian bread

3/4 cup salted butter, room temperature

2 tablespoons dried Italian seasoning

6 cloves garlic, finely minced

garlic powder, optional

1/2 cup freshly grated Parmesan cheese (or use as much as you like)

INSTRUCTIONS:———————————-

For Freezer Preparation:

Slice bread lengthwise.

In a medium bowl combine the butter with Italian seasoning and minced garlic; mix until thoroughly combined (do a taste test, if you want a stronger garlic flavor add in some garlic powder)

Spread each cut side of the bread with the butter mixture.

Sprinkle Parmesan cheese to taste over both sides of the bread.

Close the loaf.

Wrap loaf in tin foil then freeze for up to 6 weeks.

When Ready To Use:

To bake from frozen state: preheat oven to 400 degrees F.

Loosen the foil and bake for 15 minutes.

Open up the bread so the cut sides are exposed and cook for approximately 15 more minutes.

If bread is thawed overnight in the refrigerator cut cooking time down by about 10 minutes.

Slice into about 1-inch slices on the diagonal and serve.

Yes 1 cup of butter, if your watching your fat intake then pass this by!

Servings 8-10

INGREDIENTS:

4 large eggs

1 (15-1/4 ounce) can whole kernel corn, drained

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

1 teaspoon garlic powder

1-1/2 cups yellow cornmeal

1-1/4 cups buttermilk

1 cup butter, melted

2 (4 ounce) cans chopped green chilies

1 small onion, chopped

1 teaspoon baking soda

3 cups shredded cheddar cheese, divided

INSTRUCTIONS:————————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Beat eggs in a large bowl.

Add the next 9 ingredients and mix well.

Stir in 2 cups cheese.

Pour into baking dish.

Bake uncovered for50 minutes to 1 hour.

Top with remaining cheese and allow the cheese to melt.

Let stand for 15 minutes before serving.

Yield 8

INGREDIENTS:

4 large russet baking potatoes

1 (3 ounce) package cream cheese, softened

1/2 cup sour cream ( can use more)

1/2 (1 ounce) package Hidden Valley dry ranch dressing mix

1/4 cup butter

2 bacon slices, cooked and finely crumbled

1/2 cup shredded Swiss cheese

1/2 cup shredded cheddar cheese

salt and fresh ground black pepper, to taste

freshly grated Parmesan cheese

INSTRUCTIONS:—————————————

Preheat oven to 350 degrees F.

Place the potatoes on a baking sheet.

Bake for about 1 hour or until potatoes are tender; cool about 20-30 minutes (or until cool enough to handle).

Cut the potatoes in half lengthwise, then carefully scoop out the pulp leaving about 1/4-inch thick shell place the pulp in a large bowl.

Using an electric mixer beat the potato pulp with cream cheese, sour cream, dry Ranch dressing mix and butter until smooth.

Add in the bacon bits, both cheeses; mix to combine and season with salt and pepper to taste.

Evenly divide the mixture between the four potato shells.

Sprinkle tops with Parmesan cheese (any amount desired (at this point you can cover and chill until ready to bake).

Bake the potatoes in a 350 degrees F oven for about 15-20 minutes (if you have prepared and chilled the potatoes before hand you will have to bake a little longer to heat them).