Baked Beans

55 Oz Baked Beans
1 Medium Onion Chopped
1/4 C Brown Sugar
1/4 C Molasses
1 TSP Salt
1/8 TSP Pepper
1/4 C Barbecue Sauce
1 TBS Mustard
15 Oz Stewed Tomatoes

Mix everything together and bake at 275 degrees for at least 2 1/2 hours uncovered.

Garlic Mashed Potatoes - Sheryl R.

5 lbs of unpeeled red potatoes (Quartered)
3 cubes of butter
1/2 cup of parmesan cheese (Grated fine)
8-10 cloves of Garlic
2 1/2 tsp of salt
2 1/2 tsp of Italian herb spices

Boil the potatoes and the garlic. Drain and add the rest of the ingredients mash and serve.

these are Amazing - don't add milk trust me.......

Spanish Rice - Pioneer Woman Cooks

2 Tablespoons Canola Oil
½ whole Large Onion, Chopped
3 cloves Garlic, Minced
2 cups Long Grain Rice
1 can Rotel (10 Ounce)
1 can Whole Tomatoes (14.5 Ounce)
2 cups Low Sodium Chicken Broth (more If Needed)
1 teaspoon Cumin (more To Taste)
1 teaspoon Kosher Salt
Fresh Cilantro, Chopped

Preparation Instructions
Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.

Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

Corn with Wild Rice - Pioneer Woman Cooks

2 cups Cooked Wild Rice (cooked In The Below 4 Cups Chicken Broth)
4 cups Chicken Broth
3 cups (to 4 Cups) Fresh Corn Kernels (scraped Off The Cob)
1 cup Heavy Cream
6 Tablespoons Butter
2 whole Eggs Beaten
1 teaspoon (to 2 Teaspoons) Kosher Salt (or Table Salt To Taste)
Cayenne Pepper To Taste
½ cups (to 1 Cup) Milk, For Thinning

Preheat oven to 350 degrees.

Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.

Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt and cayenne pepper. Stir together.

Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.

Taste for seasonings, adding more salt or cayenne pepper if needed.

Bake for 30-45 minutes, or until just turning golden brown on top and the mixture is somewhat set.

Vegetable Side Dish - Kevin & Amanda's Blog

1 zucchini
1 red bell pepper
1 red onion
1 cup of frozen corn kernals

Dice all the vegetables then add frozen corn kernals. Toss with just enough olive oil to coat, plenty of kosher salt, freshly cracked pepper, and a minced clove of garlic. Roast at 400 degrees for 15-20 mins.

Mexican Rice II - All Recipes

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Directions
1.Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2.Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Serves: 4

Low Fat Refried Beans - Bethany

16 oz can all natural (low fat or fat free) refried beans (Beantos or Amy’s makes good brands)
2 Tablespoon store bought jarred salsa
1 clove garlic, minced
1 teaspoon black pepper

Combine the above over medium heat in a saucepan and serve.

Refried Beans

8 oz. refried beans
8 oz. shredded cheddar
8 oz. shredded monteray jack
8 oz. enchilada sauce
4 oz. diced green chiles
1/2 cup sliced olives

Mix all together. Heat at 350 degrees for 30 minutes

Risotto - Pioneer Woman

2 cups Parmesan, Romano, Or Asiago Cheese (or A Mixture Of All Three)
3 cloves (to 4 Cloves) Garlic
½ whole Large Onion
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 pound Arborio Rice
7 cups (to 8 Cups) Chicken Broth
1 cup (to 1 1/2 Cups) Heavy Cream
1 Tablespoon (to 2 Tablespoons) Chives, Chopped
Salt And Pepper (to Taste)

Preparation Instructions
Grate 2 cups of cheese. Peel and finely dice 3 to 4 cloves of garlic. Dice ½ of a large onion.

Heat a large skillet over medium-low heat and add 1 tablespoon of Olive Oil. Then add 1 tablespoon of butter. Throw in the garlic and onion and sauté for a couple of minutes until the onion is translucent.

Add 1 pound of Arborio rice and stir to coat the rice thoroughly. Adding 1 cup at a time, add 7-8 ounces of chicken broth, stirring constantly after each addition. As soon as it appears that the rice has absorbed each helping of broth, add in the next helping. Do not stop stirring. This process will take at least 20 minutes. Rice is done when it no longer has a hard bite.

When more of the broth is absorbed pour in 1 to 1 ½ cups of heavy cream. Next add the grated cheese and stir thoroughly. Add in plenty of fresh cracked pepper and about 1 to 2 tablespoons of chopped chives. Add salt to taste.

Molded Cranberry Sauce

1 lb. fresh cranberries
1 cup plus 2 Tbs. sugar
Zest of 2 oranges
2/3 cup fresh orange juice
Pinch of salt
2/3 cup plus 2 Tbs. cold water
1 envelope unflavored gelatin

Directions:
Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray.

In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest, orange juice, salt and the 2/3 cup water. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens and the cranberries have burst, about 15 minutes.

Meanwhile, pour the 2 Tbs. water into a small bowl and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes.

Spoon 1/2 cup of the juices from the cranberries into the gelatin and stir until the gelatin has dissolved. Pour the gelatin mixture into the cranberry mixture and stir to combine. Pour the cranberry mixture into the prepared mold and let cool to room temperature. Cover loosely with plastic wrap and refrigerate for at least 8 hours or up to overnight.

To unmold, dip the mold into a large bowl of warm water so the water reaches almost to the rim of the mold. Remove from the water and run a small paring knife or spatula around the inside of the mold to loosen it. Place a serving platter upside down on top of the mold, invert the platter and mold together and shake gently. Then lift off the mold. Serves 12 to 16.

Slow Cooker Sweet Potatoes

6 TBL Butter
1 Cup Brown Sugar
1/2 Cup Maple Syrup
1 1/2 TSP Cinnamon
1/2 TSP Nutmeg
6 Large Sweet Potatoes
Toasted Pecans

Peel and cut the sweet potatoes. Mix all ingredients except pecans and place in crockpot on low for 6 - 8 hours. Toss in pecans.