Cheesy Squash Casserole

Recipe Box Creations

Ingredients

• 1 tablespoon vegetable oil
• 6 medium yellow summer squash, thinly sliced
• 1 large Vidalia onion, thinly sliced
• 1 tablespoon butter
• 1/2 cup grated Parmesan
• 1 cup shredded sharp Cheddar
• 1/2 cup sour cream
• Salt and freshly ground black pepper
• 1 sleeve crackers, crushed medium to fine (recommended: Ritz)

Directions

Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.




http://www.foodnetwork.com/recipes/paula-deen/cheesy-squash-casserole-recipe/index.html

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Honey Lemon Carrots

Ingredients

1 lb carrots, peeled, thinly sliced into coins
1/4 cup cilantro, roughly chopped
1 Tablespoons lemon juice
2 teaspoons honey
1/2 teaspoons lemon zest, grated
2 Tablespoons butter


Directions

Place carrots in a steamer basket over boiling water. Cover saucepan and steam 7-8 min or until carrots are tender. Transfer carrots to a bowl. Toss with remaining ingredients. Salt and pepper to taste.




Servings: 4
Prep Time: 3 min
Cook Time: 8 min


http://www.pauladeen.com/recipes/recipe_view/honey_lemon_carrots/

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Old Fashioned Scalloped Potatoes

Old Fashioned Scalloped Potatoes
Enjoy this recipe from Comfort Foods (M819).




2 T. all-purpose flour
1 t. salt
1/4 t. pepper
4 c. potatoes, peeled and thinly sliced
2/3 c. sweet onion, thinly sliced
2 T. butter, sliced
1-1/2 c. milk
Garnish: paprika


Mix together flour, salt and pepper; set aside. In a greased 2-quart casserole dish, layer half each of potatoes, onion, flour mixture and butter. Repeat layering with remaining potatoes, onion, flour mixture and butter. Set aside. Heat milk just to boiling and pour over top; sprinkle with paprika. Bake, covered, at 375 degrees for 45 minutes. Uncover and bake an additional 10 minutes. Serves 8.

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Slow Cooker Baked Potato Soup

Ingredients:

• 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
• 1 medium/large yellow onion, diced
• 10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
• 64 ounces (8 cups) chicken stock or broth
• 16 oz cream cheese, softened (I use low fat)
• 1 tablespoon seasoned salt (I use Aunt Cora's Soulful Seasoning)
• optional garnishes: crumbled bacon, shredded cheese, green onions

Directions:

1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
4. Stir well, top with your choice of garnishes & enjoy!

Yields about 10-12 servings.






For more great recipe ideas:

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Sweet Potato Casserole with Pecan Topping

Prep: 14 minutes, Cook: 4 hours
Company's Coming; 15 Minutes or Less to Prep
Slow-Cooker Size: 3-quart

Yield: Makes 8 servings

Ingredients

• 2  (29-ounce) cans sweet potatoes in syrup, drained and mashed (about 4 cups mashed)
• 1/3  cup  butter, melted
• 1/2  cup  granulated sugar
• 3  tablespoons  light brown sugar
• 2  large eggs, lightly beaten
• 1  teaspoon  vanilla extract
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  ground nutmeg
• 1/3  cup  heavy whipping cream
• 3/4  cup  chopped pecans
• 3/4  cup  firmly packed light brown sugar
• 1/4  cup  all-purpose flour
• 2  tablespoons  butter, melted

Preparation

Combine first 8 ingredients in a large bowl; beat at medium speed with an electric mixer until smooth. Add whipping cream; stir well. Pour into a lightly greased 3-quart slow cooker.
Combine pecans and remaining 3 ingredients in a small bowl. Sprinkle over sweet potatoes.
Cover and cook on HIGH 3 to 4 hours.
Alternative to the Oven: This is a great holiday side that cooks on the countertop while your turkey and dressing fill your oven.
Dual Slow-Cooker Menu:
* Roasted turkey
* Cornbread dressing
* Cranberry sauce
* Green Bean Casserole

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Green Bean Casserole

This holiday classic is sure to become a convenient family favorite throughout the year with the help of your slow cooker.
Prep: 6 minutes; Cook: 2 hours, 30 minutes
Slow-Cooker Size: 2- or 3-quart 
Yield: Makes 8 to 10 servings

Ingredients

• 2  (14.5-ounce) cans cut green beans, drained
• 1  (10 3/4-ounce) can cream of mushroom soup, undiluted
• 1  (8-ounce) package shredded Cheddar cheese
• 2  (4.5-ounce) jars sliced mushrooms, drained
• 1  cup  milk
• 1  tablespoon  Worcestershire sauce
• 1/4  teaspoon  pepper
• 1  (6-ounce) can French fried onion rings, divided

Preparation

Combine first 7 ingredients in a large bowl; stir in half of French fried onion rings. Spoon casserole mixture into a lightly greased 2- or 3-quart slow cooker.
Cover and cook on LOW 2 hours. Sprinkle remaining onion rings on top of casserole. Cover and cook on LOW 30 more minutes.
Quick Menu:
* Roasted turkey
* Garlic mashed potatoes
* Cranberry sauce

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Sweet Potato Cobbler

Here's a delicious Mississippi sweet potato dessert recipe.

Ingredients:

1 stick (4 ounces) butter
1 cup self-rising flour
1 cup sugar
1 cup milk

Preparation:

Melt butter in a 2x12-inch baking dish. Mix together the flour, 1 cup sugar, and 1 cup milk; pour into the center of melted butter. Do not stir.

Mix:

2 cups cooked but firm, peeled and sliced sweet potatoes
1 cup sugar
1/2 cup light brown sugar
1 1/2 cups water
1 teaspoon vanilla
1 teaspoon cinnamon (or other preferred spice)

Pour this into center of melted butter and batter. Do NOT stir. Bake at 350° for 45 minutes or until light brown.

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Slow Cooker Hash Brown Casserole

This is one of my favorite recipes and it was a bit hit with my family last Thanksgiving and Christmas.

This is a tasty hash brown casserole, and it's easy to prepare and cook in the crockpot. Serve this flavorful hash brown casserole with meat or poultry, or serve it as a breakfast side dish.Feel free to use Cheddar cheese soup in place of the nacho cheese soup.

Ingredients:

30 to 32 ounces frozen shredded hash browns, thawed
1 cup chopped onion, optional
1 can (10 3/4 ounces) condensed nacho cheese soup, undiluted
1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
8 ounces light sour cream
6 tablespoons melted butter
Preparation:

Spray the crockery insert with nonstick cooking spray or lightly grease the inside surface. Combine the thawed hash browns, onion, soups, sour cream, and melted butter. Pack into the slow cooker insert. Cover and cook on LOW for 5 to 6 hours.
Serves 6.

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GRILLED VEGETABLE KABOB SALAD

1 EACH SMALL GREEN AND RED PEPPER, CUT INTO 1" CHUNKS
1 PKG ( 6 OZ ) MUSHROOMS
1 SMALL YELLOW SUMMER SQUASH, THICKLY SLICED
1 SMALL ONION, CUT INTO 1/4" WEDGES
3/4 CUP GREEK VINAIGRETTE DRESSING OR ITALIAN DRESSING
8 CUPS TORN ASSORTED GREENS OR 1 PKG (10 OZ ) SALAD GREENS

ARRANGE VEGETABLES ALTERNATELY ON 12 SMALL SKEWERS. PLACE IN LARGE PAN; BRUSH WITH DRESSING. LET STAND 15 MINUTES TO MARINATE. PLACE SKEWERS ON GRILL OVER MEDIUM-HOT COALS. GRILL 6-8 MINUTES OR UNTIL TENDER, BRUSHING WITH DRESSING AND TURNING OCCASIONALLY. PLACE GREENS ON 6 INDIVIDUAL PLATES; TOP EACH WITH 2 KABOBS. DRIZZLE WITH ADDITIONAL DRESSING, IF DESIRED, SERVES 6.

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Jamaican Red Beans

2 cups dried red kidney beans, cleaned and soaked 
6 cups unsalted chicken broth or water 
2 medium onions, chopped 
2 stalks celery, thinly sliced 
2 tsp ham or chicken bouillon granules 
2 tsp dried thyme 
½ tsp ground allspice 
¼ tsp ground black pepper 
2 bay leaves 
2-3 dried hot red chili pepper pods 
2 tbs distilled white vinegar 

Combine all of the ingredients except for the vinegar in a 3qt pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 2 hours, or until beans are soft and the liquid is thick. Add a little more liquid during cooking if needed. Remove the pot from the heat, and discard the bay leaves and pepper pods. Stir in vinegar, and serve hot, ladling the beans over brown rice if desired. Serves 7.

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Penne Pasta Primavera

2 3/4 cups fresh broccoli flowerets 
vegetable cooking spray 
1 tsp olive oil 
3/4 cup chopped onion 
2 tsp chopped garlic 
1 can (14 1/2 oz) no salt added whole tomatoes, drained and chopped 
3/4 cup garbanzo beans, drained 
1/4 cup chablis or other dry white wine 
5 oz penne pasta, uncooked 
1 1/2 tbs coarsely chopped fresh basil 

Arrange broccoli in a vegetable steamer over boiling water. Cover and steam for 4 minutes or until crisp tender. Set aside and keep warm. Coat a medium nonstick skillet with cooking spray and add olive oil. Place over medium high heat until hot. Add onion and garlic, saute for 3 minutes or until tender. Add tomato, garbanzo beans and wine, cook for 5 minutes over medium heat, stirring frequently. Cook pasta according to package, omitting salt and fat, drain. Place pasta in a serving bowl. Add broccoli tomato mixture and basil, toss gently. Serve immediately Serves 6.

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Avocado Soup With Marinated Shrimp

3 large avocados, cut into chunks 
2 cans (14 oz) vegetable broth 
¼ tsp ground red pepper 
1 tsp salt, divided 
½ cup buttermilk 
4 tbs fresh lemon juice, divided 
¼ cup off dry white wine (optional) 
½ lb medium size peeled, cooked shrimp 
1 tbs olive oil 
1 tsp lemon zest 
garnish chopped fresh chives 

Process first 3 ingredients and ¼ tsp salt in a blender until smooth, stopping to scrape down sides. Transfer avocado mixture to a bowl, stir in buttermilk, 3 tbs lemon juice, and, if desired, wine until smooth. Place plastic wrap directly on soup, and chill at least 1 hour or upto 4 hours. During last 15 minutes of chill time for avocado mixture, combine shrimp, olive oil, lemon zest, and remaining 1 tbs lemon juice and ¾ tsp salt, and let stand 15 minutes. Ladle soup into small bowls, and top each with shrimp. Garnish, if desired. Serves 8-10.

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