Sweet Potato Casserole

Perfect for Thanksgiving, this sweet potato casserole is a hit with many!

Topping:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter, melted

Sweet Potato Mixture:
3 cups cooked & mashed sweet potatoes/yams (not the light variety)
1 cup sugar
1/2 tsp. salt
1 tsp. vanilla
2 beaten eggs
1/2 cup butter, melted

Preheat oven to 375 degrees. Spray a casserole dish with non-stick spray.
Combine topping ingredients and chill in fridge until ready to use.
Combine sweet potato mixture. Beat thoroughly with a hand mixer for 3-4 minutes to make them fluffy. Pour mixture into the baking dish. Bake for 25 minutes. (If you're making it ahead of time, then, at this point, it can be covered and refrigerated for a couple of days.) Sprinkle Topping mixture evenly over surface. Return to the oven for 10-20 minutes until topping is nicely browned. Allow to set for a few minutes before serving.  

How to cook Rice

These instructions can be used for regular white ("long grain") rice, Basmati rice, and Jasmine Rice.  
(Brown rice takes different instructions.)

As a basic rule, you need twice as much water as you do rice.

For 3-5 servings of rice:
Bring 2 cups of water to a boil over high heat.

Add 1 cup of rice (long grain, basmati, or jasmine)
Add 1/4 tsp. salt

Turn heat to low and put a lid on (cracked, so it doesn't boil over at the beginning).
Set a timer for 22 minutes. (After 10 min. or so, you can put the lid all the way on.)
When timer goes off, turn off the heat.
It is best to let it sit (still covered) for another 5-10 minutes, if you can.

Note for larger amounts:
If you need to cook more than 4 cups of water and 2 cups of rice, do it in small batches as the proportions will be off.

Toss-Your-Own Southwest Salad

 Arrange toppings in separate bowls and let people put their desired ingredients in their own bowl. Then they add their desired dressing, cover the bowl, and toss to coat. Then they dump their tossed salad into their own salad bowl to enjoy!

Toppings:
Coleslaw mix
Chopped lettuce
Diced tomatoes
Avocado
Grated Cheese
Diced, cooked chicken
Roasted corn (saute in fry pan)
Chili Cheese Fritos, broken

Southwest Dressing:
Blend together:
1/2 cup mayonnaise
1/2 cup sour cream
3 Tbl. diced tomatoes
1 Tbl. vinegar
1/2 tsp. dried parsley
1/4 tsp. salt
1/4 tsp. paprika
1/2 tsp. dried dill weed
1/8 tsp. cayenne pepper
1/2 tsp cumin
Fresh Cilantro
1/2 of a fresh jalapeno, diced and sauteed in fry pan

Cheesy Au Gratin Potatoes

1/2 cube (1/4 cup) butter
1 Tbl. dried onion
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 can beef broth, divided
1-1/2 cups heavy cream, divided
1 cup grated cheddar cheese
1 cup grated Monterey Jack cheese
4 lbs. Russett Potatoes (weigh before peeling & slicing)

In large saucepan, melt butter. Add dried onion and saute a bit. Over medium head, add flour and whisk to make a roux. Add salt & pepper. Slowly add 1 cup of the beef broth, whisking to remove clumps. Slowly add 1 cup heavy cream, whisking. Turn heat down a bit, if needed. Add two kinds of cheese slowly, stirring with wooden spoon until melted. Slowly add rest of can of beef broth and additional 1/2 cup cream. Remove from heat when it is smooth and stirred.

Peel and thinly slice potatoes.

Grease casserole dish with non-stick spray. Lay down thin layer of potatoes. Pour over thin layer of cheese sauce. Add another thin layer of potatoes, following with another thin layer of cheese sauce. Continue adding thin layers of each one until ending with cheese sauce on top. Cover with tin foil and bake at 325 degrees for 1-1/2 hours. Then remove tin foil and bake for another 20-25 min. until nicely browned. Take out of oven and let sit for 1/2 hour before serving.

Hawaiian Macaroni Salad

This is a tasty side-dish to those yummy Hawaiian lunch-boxes of teriyaki chicken and coconut rice!
This recipe makes about twenty-five 1/4-cup servings...so make half-recipe, if needed.

1 lb. macaroni (3-1/3 cups uncooked)
2 Tbl. apple cider vinegar
1 cup finely grated carrot
2-1/2 cups Best Foods Mayo
1/4 cup whole milk
2 tsp. sugar
Salt to taste

Boil pasta in a large pot of water for 12-13 minutes, or until desired tenderness.  Drain and put in large bowl.  While it is still hot, toss in cider vinegar and grated carrots.  Allow to cool.  
In separate bowl whisk together mayo, milk, and sugar.
When pasta has cooled, fold in mayo-mixture and add salt to taste.
Allow to set and chill in refrigerator for a few hours or overnight.
Before serving, stir again and add a bit of milk to re-moisten, if needed.

Coconut Jasmine Rice

In medium-size saucepan, bring to a boil:
3/4 cup coconut milk
1 cup water
1/4 tsp. salt
1/4 tsp. coconut oil (optional)

When it is boiling, add:
1 cup jasmine rice

Cover and turn heat to low.  Simmer 17-20 min.

Pomegranate Triple-Layered Jell-O

This jell-o can be made in individual serving dishes for a pretty tri-layered dessert, or made in a large serving bowl for a yummy side-dish!

Start by preparing the Middle Layer:
3/4 cup boiling water
4 oz. cherry Jell-O powder (part of a 6-oz. box)
3/4 cup cold Pomegranate juice (found in produce section)
Dissolve the Jell-O powder in the boiling water.  Add the pomegranate juice and stir.  Put in the refrigerator and let the Jello set half-way until barely wobbly and wet.

Meanwhile, prepare the Bottom and Middle Layers:
2 cups heavy cream
2 cups powdered sugar
1 tsp. vanilla
8 or 12-oz. tub of whipped cream cheese
1 cup pomegranate seeds
Using mixer, combine the heavy cream, powdered sugar, and vanilla on high speed until soft peaks form.  Gradually add small dallops of whipped cream cheese and beat on low until combined.  Divide the cream mixture in half.  Spread one half into the bottom of your serving dish(es), forming an even layer.  Place this into the fridge to firm.  Then add your prepared (wet and wobbly) jello mixture to the other half of the cream cheese mixture.  Mix on high and combine well.  Gently stir in pomegranate seeds.  Spread this mixture over chilled cream cheese layer in serving bowl(s).  Let set in refrigerator for an hour.

For Top Layer:
6 oz. Cherry Jell-O powder
1 cup boiling water
1 cup pomegranate juice
Mix jell-o powder with 1 cup boiling water.  When it's dissolved, add 1 cup pomegranate juice and stir.  Let this cool at room temperature before pouring over the top of the chilled mousse layer.  When it is almost set, sprinkle additional pomegranate seeds on top.  Chill all layers together thoroughly (preferably overnight) before serving.  

Parmesan Rice Pilaf

For a nice change as a side-dish...


Bring to boil in medium saucepan:
14.5 oz. can chicken broth
4 Tbl. butter (1/2 cube)
1 cup milk
1/2 tsp. salt
1 tsp. dried parsley flakes

Add 1-1/2 cups long grain white rice when mixture comes to boil.
Reduce heat, cover and simmer on low for 22-25 min.

After rice is cooked, stir in:
1/2 cup grated Parmesan cheese (not the green shaker bottle-type)
1 Tbl. lemon juice

Glazed Carrots and Peas

Peel and slice 8 large carrots, as desired.
Steam until tender.  Drain.
Cook 10 oz. petite frozen peas in some boiling water until hot.  Drain.

In small saucepan, whisk together:
1/4 cup orange juice
1 Tbl. sugar
1 tsp. cornstarch
1/8 tsp. salt
2 Tbl. butter
Heat and whisk until bubbly and thickened.

Combine cooked carrots and peas in a bowl. Gently fold in sauce until all is covered.  Taste and adjust salt & pepper as desired.

Fruit Salad

This is one of those recipes where you can add whatever ingredients you have!  We serve this with dinner at least once a week!

After cutting desired fruits, stir in 1 small container (about 1 cup) of any flavored yogurt.
It's also yummy to add a dollop of whipped topping and stir that in as well!
Here are some possibilities:
1 apple, cored and diced
1 orange, peeled, sectioned and diced
1 banana
1 cup pineapple tidbits...or diced fresh pineapple!
1/2 cup raisins or craisins
1/2 cup coconut
Diced peach
Diced pear
Sliced strawberries
Handful of raspberries
Handful of blueberries

Oven-roasted Potatoes

Scrub desired amount of potatoes.  Can be peeled, if desired.
Slice potatoes into 1/2"-thick slices.
Oil roasting sheet or stone pan.  
Place sliced potatoes in a single layer on baking pan.  
Brush or rub additional oil over tops of slices.  Salt.
Bake in 425 degree oven for about 40 min. until golden brown.  (Check after 30 min.)
During last 10 min., can be sprinkled with parmesan cheese.

Macaroni and Cheese

This is lots better than the boxed version!
It is best when eaten immediately after stirring together.  
Could be served at a pot-luck in a mini crock-pot.
If there are left-overs, add some milk (more than you'd think) and heat covered in the microwave. Then stir until creamy again before serving.

1/2 lb. uncooked elbow macaroni (a tad over 2 cups)
4 Tbl. butter
2 eggs
6 oz. heavy cream (3/4 cup)
1/2 tsp. salt, or to taste
pepper to taste
8 oz. sharp cheddar cheese, shredded (about 2 cups)
2 oz. colby jack cheese, shredded (about 1/2 cup)

In large pot of boiling water, cook the pasta until desired tenderness. Drain.
Return pasta to the pot and add butter to melt.  Toss to coat.
In separate bowl, whisk together the eggs, cream, salt and pepper.
Stir mixture into the pasta and add the grated cheese.
Over low heat, continue to stir for a few minutes until creamy.
Serve immediately.

Honey-Gingered Carrots

Steam desired amount of baby carrots for 15 min. or until desired tenderness.  Drain.
Stir in a Tablespoon or so of butter until it melts.
Drizzle 1-2 Tbl. honey over cooked carrots.
Sprinkle some dried parsley.
Add a slight sprinkle of ginger powder to taste.
Add salt & pepper to taste.

Homestyle Mashed Potatoes

Get large pot of water onto stove and begin boiling.
Meanwhile, peel and rinse desired amount of russet potatoes, maybe 1 per person.
Scrub, but do not peel 2-3 red potatoes.
Cut all potatoes into large chunks.
Add to boiling water and boil 20-23 minutes until fork tender.
Drain all water.
With potato masher, mash potatoes.
Add EVAPORATED MILK and continue mashing until almost fluffy enough.
Add SOUR CREAM to finish off the fluffy-factor.
Add  butter, or more evaporated milk or sour cream and salt to desired taste.

Waldorf Apple Salad

2-3 stalks celery, finely diced
1 granny smith green apple, diced
2 red apples, diced
1 cup grapes, halved
1/2 cup raisins
1/4 chopped pecans, optional

Dressing:
1/2 cup plain yogurt
1/4 cup mayonnaise
1/4 cup buttermilk (or sour cream+milk)
2 Tbl. sugar (to taste)

Fruity Chicken Salad

Put inside a croissant for a yummy luncheon sandwich!

4 cups diced, cooked chicken
1 large can pineapple tidbits, well-drained
1 cup finely chopped celery
1 cup red grapes, halved
1/2 cup raisins, craisins, or golden raisins (optional)


Dressing:
1/2 cup sour cream
1/2 cup mayonnaise
1 Tbl. lemon juice
1 Tbl. sugar, or to taste
salt to taste

Whisk dressing ingredients in small bowl.  Combine salad ingredients in large bowl.  Toss dressing ingredients with chicken mixture and chill several hours. 

Chinese Chicken Salad

...Perfect for a group picnic!
Toss together desired amount of the following ingredients and stir in desired amount of dressing right before serving.

Lettuce Greens
Chicken breasts, cooked & diced
Sliced Almonds
Sliced water chestnuts, chopped
Sesame seeds
Won ton skins, sliced in strips and fried
Fresh sliced mushrooms
Rice Noodles (Mei-Fun--puff kind when fried)

Tip for Rice Noodles:
Make sure your oil is deep enough and only fry a single layer at a time or they don't get cooked and they'll be crunchy and hard.  They're supposed to be fluffy.

Toss salad and stir with dressing when ready to serve:
(Only make 1/2 recipe for smaller group)
1/2 cup sugar
3/4 tsp. salt
1/2 cup oil
1/2 cup rice vinegar
1 tsp. sesame oil

Potato Salad

3-4 potatoes, raw--Peel, cut in small cubes, boil for about 10 min. until tender
4 eggs--cover with water and simmer for 20 min. until hard-boiled
1/2 cup cubed cheese--I use colby jack, cut in tiny cubes
1/2 cup Miracle Whip
1/4 cup (or less) Mayonnaise
Salt & Pepper to taste
Paprika for garnish

After boiling cubed potatoes, allow to cool completely (in fridge is fine).
After boiling eggs, put directly in cold water.  Peel, cool completely, dice.
When all ingredients are cold and prepared, gently fold together potatoes, eggs, and cheese.  Add Miracle Whip, mayonnaise and desired seasonings.  Serve and keep cold.

Apple Valley Coleslaw

Add desired amount of following ingredients:
Bagged Coleslaw or finely shredded cabbage
Diced apples
Raisins/Craisins
Sliced Almonds
Diced celery
(Optional) Drained crushed pineapple or pineapple tidbits

Dressing:
1/2 cup mayonnaise
1/2 tsp. seasoned salt 
1/4 cup sugar
4 tsp. red wine vinegar
1/4 cup vanilla yogurt 

Mix to desired taste.  Pour over salad ingredients and stir before serving.

Pea Salad

This salad can be made with or without the greens.  It can be just "Pea Salad" or it can be more of a green salad with peas in it.   ...Whatever you want! 

16 oz. bag petite frozen petite peas, rinsed and drained
2-3 cold, hard boiled eggs, diced
1/3 cup grated cheddar or colby jack cheese
1/2 cup cold bacon bits--(slice bacon thinly while still partially frozen.  Cook and drain)
Desired amount of salad greens (optional)

Dressing:
1 cup mayonnaise
4 tsp. red wine vinegar
1/4 cup sugar

Toss desired amount of dressing with salad and gently stir when ready to serve.