Crockpot Stuffing

1 box Jiffy cornbread mix, prepared, baked the day before
8 slices of bread, toasted and cut up
4 eggs
1 medium onion, chopped
1/2 cup celery, chopped
1-2 Tbsp sage
2 c chicken broth
2 cans of cream of chicken soup
salt & pepper to taste
1 lb sage breakfast sausage, cooked, drained, and crumbled
butter

Mix all ingredients together.  Put in greased crockpot.  Dot the top with butter.  Cook on high for 4 hours.

Recipe from Mary

Avocado, Artichoke, & Fruit Quinoa Salad

1/2 cup dry quinoa, rinsed
1 cup water or broth
1 (14oz) can artichoke hearts, drained and chopped
1 (14oz) can black beans, drained and rinsed
1 avocado, cut into bite sized pieces
1 mango, nectarine, or peach (whichever you prefer)
2-3 Roma tomatoes, chopped
5 green onions, chopped
1/2 cup cilantro, chopped
4 Tbsp lime juice
2 Tbsp olive oil
1 Tbsp vinegar of your choice (red wine, apple cider, etc.)
sale & pepper to taste

Rinse quinoa.  Place quinoa and water or broth in small pot on stove.  Bring to a boil, cover and simmer approximately 15-20 minutes.  Let cool completely.  Toss together cooled quinoa, artichoke hearts, black beans, avocado, fruit, tomatoes, onions, and cilantro.  Whisk together lime juice, olive oil, and vinegar to make dressing.  Pour dressing over salad and toss.  Add salt and pepper to taste.  Serve as side dish, main dish, or on top of grilled chicken or fish.

Recipe by Meredith

Corned Beef and Sweet Potato Hash

8 oz. corned beef
2 large sweet potatoes, scrubbed well
1 medium yellow onion
4 Tbsp butter
1 jalapeño pepper
1 tsp fresh thyme leaves
freshly cracked pepper and unrefined salt, to taste

Finely chop the sweet potatoes, onion, and corned beef in small, fairly consistent pieces (I did about 1/4-1/2"). Heat the 2 Tbsp of fat in the pan over medium-low heat, add the onions and jalapeño, and saute until onions become translucent. Then add the potatoes and the corned beef. Saute for for about 10 minutes, stirring often. Then add remaining 2 Tbsp of fat, turn up the heat, stir, and fry until potatoes become slightly crisp and golden. Remove from heat, add fresh thyme leaves, and season to taste with freshly cracked pepper and unrefined salt.

Recipe found online HERE.

Zucchini "Pancakes"

2 medium zuchhini (about 3/4lb)
1/4 cup chopped onion
2 large eggs, slightly beaten
6-8 Tbsp flour
1 tsp baking powder
1 tsp salt
1/2 tsp pepper

Mix together all ingredients.  Grease a hot skillet with butter and/or olive oil.  Drop zucchini mixture onto hot skilled in heaping spoonfuls.  Cook pancakes for about 2 minutes on each side, until golden brown.  May be kept warm in an oven heated to 300 degrees.  Serve hot with salsa, marinara, sour cream, etc.

Recipe modified from version found HERE.

Green Bean Fries

fresh green beans, rinsed and trimmed
1 egg
1/2 cup milk
1/2 cup flour
Parmesan cheese
flour
onion powder
garlic powder
salt & pepper

Whisk together milk and egg in one dish. Mix together flour, Parmesan, onion powder, garlic powder, salt, and pepper in another dish. (Measurements up to your taste.) Toss rinsed green beans in 1/2 cup flour. Drag green beans through egg mixture, then through dry mixture. Fry in hot oil until golden brown. Serve hot with dipping sauces of your choice.

Recipe by Meredith

Sweet Corn Tomalito

1 cup butter, softened
1/2 cup masa harina (corn flour...NO substitutions!)
1/2 cup sugar
2 (15oz) cans whole kernel corn
1 box Jiffy cornbread mix
2 tsp baking powder
1 tsp salt
1/8 cup milk

In a mixer, combine butter, masa harina, and sugar until light and fluffy. In a food processor, combine canned corn (plus water!), and Jiffy cornbread mix. Process until smooth. Stir into masa mixture. Mix in baking powder, salt, and milk until smooth. Pour into microwave-safe casserole dish and cover. Microwave at 30% power for 20 minutes. Increase power to 100% and microwave for an additional 7 minutes. Stir pudding before serving to give it a consistent texture. Serve in small scoops as a side to any Mexican dish.

*If you want to reserve some of the corn kernals to keep some whole, stir those in when you mix in the salt, milk, and baking powder. I just process all of mine to have a more smooth, consistent texture.*

Recipe modified from original found HERE.

Easy Cauliflower Au Gratin

1 head cauliflower, broken into florets
1 1/2 tsp sea salt
1 cup heavy cream
1/2 cup shredded cheese (cheddar or swiss)
1/4 cup butter, melted
1/2 cup bread crumbs

Put cauliflower in a pan with one inch of water. Bring to boil; cover and reduce heat. Cook for about 6 minutes, until tender crisp. Add cauliflower to greased 2 quart baking dish. Pour cream over cauliflower. Sprinkle cheese and salt over the top of cauliflower. Mix lightly with spoon. Combine butter and bread crumbs, then sprinkle over cauliflower. Bake at 350 for 30 minutes.

Recipe from Erica

Honey Roasted Red Potatoes

• 1 pound red potatoes, quartered
• 2 tablespoons diced onion
• 2 tablespoons butter, melted
• 2 tablespoon honey
• 1 teaspoon dry mustard
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 1/2 tsp parsley

1. Preheat oven to 350 degrees. Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
2. Place potatoes and onion in a large bowl. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion and toss together. Then transfer to greased baking dish.
3. Bake at 350 for 30 minutes, covered, then an additional 30 minutes uncovered. Raise heat, or do not cover, if more crispy potatoes are desired.

Modified from original on Allrecipes.com

Oklahoma Cheese Grits

• 6 cups water
• 1 1/2 cups quick-cooking grits, dry
• 3/4 cup butter
• 1 pound processed cheese, cubed
• 2 teaspoons seasoning salt
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon hot pepper sauce
• 2 teaspoons salt
• 3 eggs, beaten

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a medium saucepan, bring the water to a boil. Stir in grits, and reduce heat to low. Cover, and cook 5 to 6 minutes, stirring occasionally. Mix in the butter, cheese, seasoning salt, Worcestershire sauce, hot pepper sauce, and salt. Continue cooking for 5 minutes, or until the cheese is melted. Remove from heat, cool slightly, and fold in the eggs. Pour into the prepared baking dish.
3. Bake 1 hour in the preheated oven, or until the top is lightly browned.

Recipe from Allrecipes.com

Sauteed Apples

• 1/4 cup butter
• 4 large tart apples - peeled, cored and sliced 1/4 inch thick
• 2 teaspoons cornstarch
• 1/2 cup cold water
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.
3. Throw in some craisins or walnuts for fun!
   

Recipe from Allrecipes.com

"Space" Salad

1 (18oz) container cottage cheese (small or large curd)
1 (3oz) pkg. red Jell-O
1 (20oz) can crushed pineapple
1 small carton Cool Whip

Mix all ingredients. Refrigerate until time to serve.

Recipe from The Rowley's

Don't ask me why it's called "Space" Salad, because I don't know!!! :)

Parmesan Potatoes

6 potatoes quartered, put in water
1/4 cup flour
1/4 cup Parmesan cheese
3/4 tsp salt
1/8 tsp pepper
1/3 cup butter
horseradish
sour cream

Melt butter on jelly roll pan. Mix dry ingredients in a bag. Add potatoes, a little bit at a time, to bag and shake to coat potatoes in dry mixture. Put potatoes in pan. Bake at 375 for 1 hour, turning once half way through. Sprinkle with more Parmesan after potatoes are finished cooking. Mix sour cream and horseradish together to dip potatoes in.

Recipe from Dorris

Creamed Corn Like No Other

• 2 (10 ounce) packages frozen corn kernels, thawed
• 1 cup heavy cream
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1 cup whole milk
• 2 tablespoons all-purpose flour
• 1/4 cup freshly grated Parmesan cheese

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

I'm not a creamed corn person, but this stuff is really, really good!

Recipe from Allrecipes.com

Baked Beans

3 cans pork & beans
1/2 cup green pepper, chopped fine
1 medium onion, chopped fine
1/2 cup ketchup
1/2 cup barbecue sauce
1 Tbsp mustard
1/3 cup brown sugar
1/2 tsp allspice
dash pepper
bacon

Mix ingredients. Pour into 9x13 baking dish. Top with bacon strips. Bake at 200-250 for 3 hours, covered. Uncover, and bake another 1 hour.

Recipe from Bonnie

Hush Puppies

1 1/2 cups self rising flour
3 cups self rising corn meal
1 egg
1 tsp sugar
1 large onion, chopped
milk

Mix flour, corn meal, sugar, onion, and egg. Add milk until consistency resembles that of corn bread dough. Set aside for 1 hour; do not touch! Drop by teaspoonfuls into hot oil.

Recipe from Norma

Mexican Rice

1 cup rice
1 Tbsp oil
1/4 tsp minced garlic
1 14.5oz can chicken broth
1 16oz jar chunky salsa or picante sauce

In skillet over medium-high, combine oil and rice. Cook until golden brown. Add garlic and cook 1 minute. Add broth and sauce and stir. Bring to a boil. Cover, reduce heat, and simmer for 15 minutes, or until rice is tender and most of liquid is absorbed.

Recipe from Mary

Pasta con Broccoli

1 box shell, large macaroni, or mostacolli pasta
1/2 lb provel/mozerella/provelone cheese
1/2 lb velveeta
1 pint half and half
1 stick margerine
sliced musrooms
broccoli flowerettes
garlic

Steam vegetables. Heat together margerine, half and half, and cheeses until cheeses are melted. Add garlic to taste. Pour over noodles. Toss in cooked vegetables.

Recipe from Mary

Mac-N-Cheese

1 1/2 cups uncooked elbow macaroni
5 Tbsp butter or margerine, divided
3 Tbsp flour
1 1/2 cups milk
1 cup (4oz) shredded cheddar
2 oz Velveeta cheese
1/2 tsp salt
1/4 tsp pepper
2 Tbsp dry bread crumbs

Cook macaroni. Place in greased 1 1/2 quart baking dish. Melt 4 Tbsp of butter. Stir in flour. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes, then reduce heat. Stir in cheeses, salt, and pepper until cheese is melted. Pour over macaroni. Melt remaining butter and add to bread crumbs. Sprinkle over pasta. Bake uncovered at 375 for 30 minutes.

Recipe from Mary

Jalapeno Corn

3 cups frozen corn (or 24 oz canned corn, drained)
2-3 green jalapeno chilis (or canned)
6 oz cream cheese
1/4 cup milk
1 stick butter
dash garlic salt

Combine cream cheese, milk, butter, and garlic salt in saucepan. Heat on low heat until smooth and melted. Add corn and chilis. Transfer to greased casserole dish. Bake at 350 for 20-30 minutes.

Recipe from Jamey

Potato Casserole

1 can cream of chicken soup
1/2 to 1 cup sour cream
1 inch of Velveeta cheese
1/2 stick margerine
5-6 medium potatoes, cut up into pieces
minced onion

In a greased casserole dish, spread potatoes evenly. Sprinkle minced onion over potatoes. Heat soup, velveeta, and margerine over low heat. Cook until melted and smooth. Add sour cream to cheese mixture. Pour melted mixture over potatoes. Bake at 350 for 1 hour, uncovered.

Recipe from Mary