Roasted Vegetables

This is one of the easiest recipe dishes to put together and serve.  You can use so many vegetables in this recipe, depending on the season and what vegetables are available for a good price.  For a complete meal, add beef or pork roast, or chicken in the same pan with the vegetables. Bake until the meat tests done, and the vegetables are tender.

Ingredients

5 potatoes, peeled and quartered
5 carrots, cut into 2-inch long sections
1 butternut squash, peeled, seeded and cut into 1 1/2 inch pieces
2 onions, sliced
2 sweet bell pepper, cut into 1 1/2 inch pieces
2 Tbs. butter, melted
2 Tbs. oil
4 cloves garlic, minced
1 tsp. thyme
salt and pepper to taste

Directions

Set oven to 400°.  Get a 15 x 10 x 1-inch baking pan and set aside.

In a large bowl, combine potatoes, carrots, butternut squash, onions, and sweet bell peppers.

In a small sauce pan, add butter and oil together. Stir over low heat until the butter melts.  Stir in the garlic and thyme.

Pour the butter mixture over the mixed vegetables in the bowl.  Toss to coat. Season with salt and pepper to taste.

Spread the vegetables out in the baking pan. 

Roast for 45 to 50 minutes, or until the vegetables are tender. Stir the vegetables occasionally, so they do not burn on one side. 

Serve and enjoy.

Baked Garlic Bread Toast

There are no measurements to make this garlic bread toast. We just put butter on one side of the bread and then sprinkle with salt, pepper, granulated garlic and top with Parmesan cheese.  If you can make toast, you will have no problem with this recipe.

 Ingredients

1 (1 lb. ) load Italian bread cut into 1-inch slices
butter, softened
salt and pepper if desired
garlic granuals/powder
Parmesan cheese

Directions

Preheat oven to 350°.

Spread butter over one side of the bread. Place the bread on a baking sheet with the buttered side facing upwards. 

Sprinkle the top side with garlic powder, and a little salt and pepper. Sprinkle the Parmesan cheese on top. 

Bake for 5 to 10 minutes, or until the crust is crisp and the bottom of the bread is nicely browned.  Check the bottom of the bread often, so it does not burn.

Notes:

You can use 4 or 5 cloves of garlic.  Mince them up fine and then mix the garlic into the softened butter. Spread this over the bread slices.

Sweet Corn Bake

Ingredients

1/2 lb. bacon, cut into small pieces
5 c. frozen sweet corn
2 sweet bell peppers, chopped
1 onion, chopped
1 (8 oz.) pkg. cream cheese
1/2 c. evaporated milk or half and half cream
1 (4 oz.) can green chilies, drained and chopped
2 tsp. sugar

Directions

In a deep cast iron skillet, cook bacon until it is crisp.  Remove the bacon with a slotted spoon and pour out all but 1 tablespoon of the bacon grease. 

Add the sweet corn, sweet peppers and onion to the skillet. Sauté for 5 to 6 minutes over medium high heat until tender.  

Stir in the cream cheese, evaporated milk, green chilies and sugar. Mix until blended.  Season with salt and pepper to taste. 

Bring to a boil. Reduce heat to a simmer and cover the skillet or pot. Cook for 8 to 10 minutes or until thickened.  

Serve and enjoy!

Easy Garlic Corn 

Garlic is so good, and it is healthy for you.  This is a colorful dish with the sweet bell pepper, corn, and parsley. It takes only a few minutes to put together for an easy side dish. 

Ingredients

2 Tbs. butter
3  garlic cloves, minced (more or less depending on how much you like garlic)
1 sweet bell pepper, chopped
1 small onion, chopped
1 (15 oz.) can corn or 1 lb. frozen corn
1 tsp. parsley
salt and pepper to taste

Directions

In a large skillet, melt the butter over medium low heat.  Add the garlic cloves, sweet bell pepper and onion. Sauté until the onions and peppers are tender.  Make sure to keep the vegetables moving, so the garlic does not burn. 

Drain off all but half a can of the liquid in the canned corn. Add the corn, half a can of the liquid and parsley to the garlic mixture. If using frozen corn, add 1/3 c. water. 

Season with salt and pepper to taste. 

Cook over medium heat, stirring occasionally.  Simmer until almost all the liquid has cooked away. 

Serve and enjoy!

Old Settlers Baked Beans

This is a recipe that my mother used to make. It stretched a pound of ground beef into an entire meal to feed the family. It can be served as a side dish or as the main meal.

Ingredients

1 lb. ground beef
6 slices bacon, cut up
1 onion chopped
1/3 c. brown sugar**
1/4 c. ketchup
1/4 c. barbecue sauce
1 (16 oz.) can pork and beans
1 (16 oz.) can red kidney beans
1 (16 oz.) can butter beans or black beans
2 Tbs. molasses
2 Tbs. mustard
1 tsp. chili powder
salt and pepper to taste

Directions

Heat oven to 250°.

In a cast iron Dutch oven or skillet, brown ground beef, bacon, and onion together. Drain off excess grease.

Stir in, brown sugar, ketchup, barbecue sauce, pork and beans, red kidney beans, molasses, mustard, and chili powder.  Add salt and pepper to taste. 

Cover and bake for 1 hour.

Notes

If you like your baked beans sweeter, add more brown sugar or even granulated sugar will work. 

You can use a 2 1/2 quart casserole dish instead. 

If you have left over ground beef, cooked sausages, hot dogs or chicken, use that in place of the ground beef. Use what you have on hand, so the meat does not go to waste. 

Stir Fry Vegetables with Cheese

Vegetables on their own are good. However, when you add cheese to these vegetables, it changes them so something even kids will love to eat. This is a quick and easy recipe that goes together in no time at all and is the perfect side dish.

Ingredients

2 pkg. mixed frozen vegetables with cauliflower and broccoli
1/4 c. butter
salt and pepper to taste
2 c. shredded cheese, cheddar cheese, pepper jack, or any cheese you prefer

Directions

In a large skillet, melt butter.  Add the frozen vegetables and stir. Lower heat to medium low. Cover and cook for 10 minutes, stirring several times.

Add cheese.  Cover and continue to simmer until the cheese melts.  Season with salt and pepper.

Herb Butter Acorn Squash

Acorn squash seasoned with flavorful herbs, butter and Parmesan cheese. It is one of our favorite winter squashes to prepare and eat. This recipe makes an excellent side dish that your family is sure to love. Best of all, you don't even need to peel them!

Ingredients

1 large or 2 small acorn squash
1 tsp. parsley
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. thyme
1/4 tsp. oregano
1/4 tsp. sage
1/4 tsp. rosemary
1 Tbs. butter, melted
1 Tbs olive oil
salt and pepper
1/3 c. Parmesan cheese

Directions

Heat oven to 375°. Lightly spray a large baking pan.

Cut the squash in half.  Scoop out the seeds and stringy bits.  Cut the squash into 1/2-inch crescent moon shaped slices.  Place the slices in a large bowl.

In a small bowl, combine parsley, garlic powder, onion powder, thyme, oregano, sage, rosemary butter and oil.  Sprinkle the mixture over the acorn squash slices and toss the slices, so they are evenly coated.

Arrange the squash slices on a baking sheet in a single layer. Season with salt and pepper if desired.

Bake for 20 minutes.  Turn the squash over.  Sprinkle the Parmesan cheese over the top of the acorn slices. 

Continue baking for another 15 to 20 minutes, or until the squash is tender and the Parmesan cheese is golden and melted.

Serve as a side dish and enjoy!

 

Mixed Vegetable Medley and Cheese

It's hard to get kids and adults to eat vegetables, however, this is one dish that will please both.  Tasty vegetables in a cheese sauce.  Yummy and so easy to make!

Ingredients

12 oz. egg noodles, cooked
1 (15 oz.) can mixed vegetables, drained**
1/2 c. butter
1/4 c. flour
2 c. milk
1 clove garlic, minced
1/2 tsp. salt
1/2 Tbs. mustard
2 c. cheddar cheese, shredded
1/3 c. parmesan cheese
1/2 c. flavored croutons, crushed

Directions

Preheat oven to 350°. 

Fill a large pot with water and bring to a boil.  Cook pasta according to package directions.  

Stir in the mixed vegetables.  Place them in a 2-quart casserole dish and set aside.

In the same pot you cooked the pasta in, melt the butter over low heat. Whisk in the flour.  Cook for a minute or two, whisking constantly to remove the flour taste. 

Gradually pour in the milk, whisking constantly.  Bring to a boil, then reduce heat to medium. Cook for 2 minutes. 

Stir in garlic, salt, mustard, and cheese. Stir until the cheese melts.

Add the noodles and mixed vegetables. Stir to combine.  Pour the mixture back into the casserole dish. 

Sprinkle Parmesan cheese and crushed croutons over the top.

Bake 25 to 25 minutes.

 Notes:

You can use 16 oz. frozen mixed vegetables instead of canned.

 If using frozen vegetables, add them to the boiling water during the last 5 minutes of cooking the pasta. Cook until the noodles and vegetables are tender.  Drain. Follow the remaining directions.

Butternut Squash and Wild Rice Dish

My family loves butternut squash, and we also prefer wild rice.  Combine these two ingredients together, and you get a great side-dish. Perfect to go with almost any meal. 

Ingredients

1 c. raw wild rice **
1 3/4 c. chicken, beef, or vegetable broth
1 lb. butternut squash, cut into bite-sized 3/4 inch pieces
1 onion, chopped
1 sweet pepper, chopped
3 cloves garlic
1 can mushrooms, drained or 1 1/2 c. fresh mushrooms, sliced
2 Tbs. balsamic vinegar **
2 Tbs. olive oil
3/4 tsp. salt
1 1/2 c. heavy whipping cream
1/4 c. Parmesan cheese
1 Tbs. butter

Directions

Preheat oven to 400°. Line a baking pan with parchment paper or lightly oil the pan. 

In a saucepan, that has a tight-fitting lid, cook the wild rice according to package directions, using the chicken broth in place of the water.  

As the wild rice is cooking, combine the squash, onions, sweet pepper, garlic, and mushrooms in a large bowl. 

Drizzle the balsamic vinegar, and 2 tablespoons oil over the vegetables.  Toss to coat the vegetables. Season with salt. Spread the vegetables in a single layer on the prepared baking sheet.

Place in the oven and bake for 25 to 35 minutes, or until the squash is tender. Reduce oven heat to 375°.

Combine wild rice, squash, onions, sweet pepper, garlic, and mushrooms together in a 2-quart casserole baking dish.

Pour in the heavy whipping cream, and Parmesan cheese. Stir to combine. Sprinkle more Parmesan cheese over the top if desired.  Dot with butter over the top.

Bake for 30 to 35 minutes, or until the cream is bubbly, and the top is lightly browned. 

Serve and enjoy.

Notes:

You can use a box of wild rice instead.  Just make according to the directions, adding the seasoning content package. Use the broth in place of water. 

Here is a handy substitution if you don't have balsamic vinegar. Use 2 tablespoons cider vinegar and 1 teaspoon sugar instead.

Baked Acorn Squash

When I was growing up, the only way I would eat baked acorn squash was with brown sugar mixed in. Now that I am older, I love serving acorn squash with only butter and salt and pepper.  Either way, it is simply delicious.

Ingredients

3 acorn squash
3 Tbs. butter, divided
6 Tbs. brown sugar, divided, (optional)
salt and pepper

Directions

Preheat oven to 350°. Get out a heavy baking sheet.

Cut the acorn squash in half. Scoop out the seeds. 

Place the acorn squash upside down in the baking sheet.  

Place in the oven and bake 30 to 45 minutes, or until the acorn squash begins to soften. 

Turn the squash right side up so the cut side if facing upwards. Put in a half tablespoon butter, 1 tablespoon brown sugar, and season with salt and pepper. 

Return to the oven and bake another 30 minutes, or until the flesh is soft and pierces easily with a fork.

You can also leave out the brown sugar and just bake it with the butter and salt and pepper!  It is so good.

Fried Cabbage and Bacon

This is an old recipe, passed down through the generations. It is full of flavor and so easy to make.  Fried cabbage and bacon can be served as a side dish or as the main meal.  

Ingredients

6 slices bacon, cut into pieces
2 lbs. cabbage, cored and chopped or 1 large head
1 onion, chopped
3 cloves garlic, minced
pinch of crushed red pepper flakes
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp paprika
2 tsp. prepared mustard
2 tsp. vinegar
salt and pepper to taste

Directions

In a large stockpot or cast iron Dutch oven skillet, fry the bacon until the fat melts and the bacon is crisp. Remove from the skillet and place on paper towels to absorb the excess fat.

Drain off all but 1 tablespoon bacon grease.  Don't throw the bacon grease away as you may need a little extra when frying the onions.

Add onion and garlic to the skillet.  Cook and stir until the onion caramelizes.  This takes about 10 minutes.

Add cabbage.  Cook over medium high heat, stirring occasionally.  Cook until the cabbage wilts  begins to turn brown. This takes about 12 to 16 minutes.

Stir in the mustard, vinegar, red pepper flakes onion powder, garlic powder, and paprika.  Season with salt and pepper to taste. 

Reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally. 

Notes;

Add some shredded carrot for extra color.

Add some cooked egg noodles to the dish.

For extra meat and flavor, cut up some Kielbasa and fry that along with the bacon, onions, and garlic.

Parmesan Cheese Garlic Carrots

 A few simple ingredients can turn these ordinary carrots into a flavorful side dish.

Ingredients

1 lb. baby carrots **
1 Tbs. olive oil, or melted butter
1/2 tsp. garlic salt **
1/4 c. Parmesan cheese
Balsamic vinegar (optional)

Directions

Preheat oven to 375°.  Line a cookie sheet with parchment paper.

In a bowl, combine olive oil and garlic salt.  Stir to combine. 

Add carrots. Mix until the carrots are coated in the olive oil and garlic salt mixture.

Arrange carrots on prepared baking sheet.

Roast the carrots for about 30 to 45 minutes, or until tender.   You many want to shake the pan or turn the carrots over, so they don't burn on one side.

Sprinkle Parmesan cheese over the top. Bake another 5 to 10 minutes.  

Drizzle some balsamic vinegar over the top and serve with additional Parmesan cheese.

Notes

You can use large carrots cut into pieces of 1.5 to 2-inches in length or cut into half-inch rounds. 

You can use 2 teaspoons minced garlic instead, or the garlic salt.

Bacon Baked Beans

Happy Thanksgiving Day!  Today is a day to give thanks to God for all that you have.  Be thankful for  family and friends, the food you have to eat and the home in which you live.

We love baked beans and adding bacon to the mixture is just an added treat to some tasty goodness. This is a quick and easy side dish perfect to go with any meal.

Ingredients

6 slices bacon
2 (16 oz.) cans  pork and beans
1 onion, chopped
1 clove garlic, minced
1 c. brown sugar
3/4 c. ketchup
1/4 c. yellow mustard
1 to 2 Tbs. molasses

Directions

Preheat oven to 350°.

Cut up the bacon into small  pieces.  

In a large cast iron skillet, cook bacon until most of the grease renders out, but the bacon is still flexible. 

Remove the excess grease from the skillet.  Add the pork and beans, onion, brown sugar, ketchup, yellow mustard and molasses.  Stir until thoroughly combined.

Bake uncovered for 45 minutes.  

Notes

You can use cans of baked beans instead of pork and beans. However, reduce the amount of brown sugar or do not add any.  Taste for sweetness first.  If it is needed, then add brown sugar. You don't want this dish that sweet.  

You can use half ketchup and half BBQ sauce for a unique blend of tastes.

If presentation is an issue, transfer everything to a baking dish and place in the oven. We usually leave ours in the cast iron skillet to save on washing dishes.

Candied Sweet Potatoes

This recipe is my mother's, and everyone always raved about how delicious her candied sweet potatoes were. This is a dish she made for every holiday dinner. It is a tradition I carry on with my family.

Ingredients

6 sweet potatoes
1/2 c. butter
1 c. brown sugar
1/2 c. water
1 tsp. salt

Directions

Fill the bottom of a saucepan with about 2-inches of water, or until it reaches just below the bottom of the steaming basket. Bring the water to a boil.

Place the sweet potatoes in the steaming basket. Cover and cook until tender. This takes about 30 minutes.  Drain and allow the sweet potatoes to cool.

Peel the sweet potatoes when cool enough to handle.  Cut lengthwise into 1/2 inch slices. 

In a cast iron skillet over medium heat, melt butter.  Stir in brown sugar, water, and salt.  Cook and stir until sauce is bubbling, and the sugar has completely dissolved.  Add the sliced sweet potatoes carefully into the syrup.  

Cook over low heat for 60 minutes or more until the syrup is thick. Baste the sweet potatoes with the brown sugar syrup occasionally and carefully turn the sweet potatoes over. 

You can also bake this in the oven at 350° for one hour.  Occasionally baste the sweet potatoes with the syrup.

Cranberry Fluff

If you want a quick and easy salad to serve with your Thanksgiving Day meal, then this Cranberry Fluff is perfect. It is the perfect balance of sweet and tart served in one bowl.  This salad literally takes no time at all to put together!

Ingredients

1 (14-oz) can whole cranberry sauce
1 (20-oz.) can crushed pineapple, drained
8 oz. whipped topping
3 c. mini marshmallows

Directions

In a large bowl, combine the can of cranberry sauce, and crushed pineapple.

Gently fold in whipped topping.

Stir in mini marshmallows.

Cover the bowl with a sheet of plastic wrap. Chill for at least 2 hours before serving.

Creamed Corn 

This is so not like the creamed corn you buy in a can.  This is so much better and full of flavor!

Ingredients

6 oz. cream cheese, cubed
1/4 c. butter
3 cloves garlic, minced
1/3 c. whole milk or cream
3 c. corn fresh, frozen or canned, drained
1 tsp. sugar
1/2 tsp. thyme
salt and pepper to taste
1 c. cheddar cheese, shredded

Directions

Preheat oven to 350. Spray a 9-inch baking dish with cooking oil.

In a saucepan, combine cream cheese, butter, garlic, and milk.  Cook and stir over medium heat until the mixture is smooth. The mixture may look like it curdled, but it will become smooth and creamy as you stir.

Stir in the corn. Cook and stir for about 2 minutes. Mix in sugar and thyme. Add salt and pepper to taste.

Pour the mixture into prepared baking dish.  Sprinkle the shredded cheddar cheese over the top.

Bake for 15 to 17 minutes or until bubbly.

 

Creamed Sweet Peas

 

This is a dish that I grew up with as a child.  It was not made very often, but when it was, my mother used fresh peas out of the garden! It was so yummy and good.  Sometimes she would make extra sauce and add new potatoes that she dug out of her garden.  It was a treat to find that meal on the table.

Ingredients

1 Tbs. butter
1 Tbs. flour
1 tsp. sugar (you can use more if you want a sweeter sauce)
1 onion, chopped (optional)
2/3 c. whole milk, half and half or heavy cream
2 c. frozen sweet peas, thawed or canned peas, drained
salt and pepper to taste

Directions

In a large saucepan, cook peas according to package directions. Drain and put them into a bowl.  Set aside.

In the same saucepan that you cooked the peas in, melt butter over low heat.  Add the onion and cook until the onion is tender. Whisk in flour.  Cook and stir for 1 minute to remove the flour taste.

Gradually pour in the milk, stirring constantly.  Stir in the sugar.  Cook until thickened over medium heat. This can take 1 to 2 minutes.

Add the peas into the creamed mixture.  Cook over low heat until heated through. Season with salt and pepper.

Serve and enjoy.

Baked Pumpkin Slices

Pumpkins aren't just for making pies.  You can make this delicious pumpkin roasted side-dish that your family will love. 

Ingredients

4 lbs. sugar pie pumpkins
3 Tbs. olive oil
2 Tbs. maple syrup**
2 Tbs. brown sugar
salt and pepper to taste
1/4 to 1/2 tsp. cinnamon

Directions

Preheat oven to 400°.  Spray or oil the bottom of a 15 x 10-inch baking pan.

Cut the tops off each of the sugar pie pumpkins. Remove seeds and strings.  Cut the pumpkins in half and then cut each half into 3/4-inch thick slices. They will look like a crescent moon. Place the pumpkin in a large bowl.

In a small bowl, combine olive oil, maple syrup, and brown sugar. Add salt and pepper to taste.

Pour the mixture over the pumpkin slices and toss to coat. Try to make sure that each slice has some seasoning mix on them. 

Bake for 20 minutes or until pumpkin is tender, starts to brown and is slightly carnalized.  Turn the pumpkin slices over halfway during the cooking time. 

Notes

Maple syrup is quite expensive, but you can still make this tasty dish using honey, corn syrup or pancake syrup with 1 teaspoon of maple flavoring mixed in.  Add a bit of molasses for a darker color, and it adds a great flavor.

Broccoli with Homemade Cheese Sauce

Serving broccoli plain, or with butter, is always a good tasting side dish. However, you can easily turn that dish into something that everyone will enjoy eating.  Cheese sauce makes almost anything taste better, and this cheese sauce is super easy to make.

Ingredients

4 c. broccoli, frozen
1 c. milk
1 Tbs. cornstarch
1 c. sharp cheddar cheese, shredded or cut into small cubes
1 Tbs. Parmesan cheese
salt and pepper to taste

Directions

Prepare the broccoli according to package directions. Drain.

In a medium pot, whisk milk and cornstarch together until smooth.  Cook and stir over medium heat until the mixture thickens. Lower the heat to low.

Stir in sharp cheddar and Parmesan cheese. Stir until the cheese melts and the mixture is smooth. Season with salt and pepper to taste. 

Pour the cheese sauce over the warm cooked broccoli.

Serve and enjoy.

Carrot Delight

If members of your family do not like carrots, then this dish may change their minds.  It is easy to make and goes perfect with almost any dish.   

Ingredients

2 c. cooked carrots, mashed
1c. milk
1 c. cracker crumbs
1/2 c.  sharp cheddar cheese, shredded
1 onion, chopped
1/3 c. soft butter
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. red pepper
3 eggs, beaten well

Directions

Heat oven to 350°. Grease or spray a 1 1/2 quart casserole dish.

In a bowl, combine carrots, milk, cracker crumbs, shredded cheddar cheese, onion, butter, salt, pepper and red pepper.  Mix well.  

Gently mix in the beaten eggs.  

Bake for 30 minutes, or until done.

Serve with buttered green peas and meat of your choice.