Mozzarella Mac & Cheese

I found this recipe online and we loved the change from the traditional mac & cheese. The trick to making it super creamy and cheesy is to use mozzarella made with whole milk. It's a little harder to find than the ones made with low fat milk but it's so worth it! -Sarah

2 cups small noodles (like elbow or small shells)

2 T. butter

2 T. flour

1 t. salt

1 t. basil 

1/2 t. garlic powder

1/2 t. onion powder

2 cups milk

8 oz. shredded mozzarella (whole milk, low-moisture) 

• Cook noodles and drain.
• In a skillet melt butter, whisk in flour, salt, and seasonings. Cook 2-3 minutes until golden brown, stirring constantly and being careful not to burn.
• Add milk slowly, whisking to combine with flour mixture. 
• Bring to a boil, sauce will thicken slightly, and remove from heat.
• Stir in noodles and cheese until cheese is melted. 

Crock Pot Macaroni and Cheese

This tastes very similar to our homemade mac and cheese recipe and that's probably why I think it's so good! It's very convenient for a potluck because it stays warm in the crock if you need to have it sit out for awhile. I doubled it and put it in my larger crock pot, it was perfect for a crowd. -Sarah

12 oz. macaroni noodles 

4 T. butter, cubed 

12 oz. evaporated milk

1 1/2 cups half and half

12 oz. shredded sharp cheddar 

8 oz. Velveeta, cubed

1 t. salt

1/4 t. pepper

• Spray crock pot with cooking spray. (3 1/2-4 quart for single batch & 6 quart for double batch) 
• Cook pasta to al dente, drain and place in crock. Add butter and stir until melted. 
• Add evaporated milk, half and half, most of the cheese (leaving some out for top), Velveeta, salt and pepper. Stir all together.
• Cover and cook on low 2-3 hours. Stir to combine all together, sprinkle with remaining cheese and melt. 
• Turn crock pot to warm so it doesn't overcook. 

No Cream of Mushroom Green Bean Casserole

I made this a couple times this year and it is so good!  It was a great replacement for "Traditional" Green Bean Casserole.  -Kristin

2 T. butter

1 T. cornstarch

1 t. salt

1/4 cup diced onion

1 cup sour cream

3 cans french style green beans, drained

2 cups shredded cheddar

Can of french fried onions

• Melt butter and saute onion for a bit.
• Add salt and cornstarch and mix well, cook 1 minute.
• Add sour cream.
• Mix in beans.
• Put in a lightly greased 2 1/2 quart casserole dish.
• Top with cheese and onions.
• Bake at 350 for 30 minutes or until golden and bubbly.

Quinoa with Corn

I adapted this from a recipe I found off of Pinterst and it is really good.  I served it with our Lebanese Chicken that is on our blog.  I loved the lemon butter sauce on the quinoa.  That sauce on plain cooked quinoa would be a great, simple side dish too! -Kristin

4 ears corn, cooked and taken off of cob or 1 cup cooked frozen corn

1 Tablespoon grated fresh lemon zest

2 Tablespoons fresh lemon juice

1/4 cup butter, melted

1 Tablespoon honey

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups uncooked quinoa

4 cups water

1 teaspoon salt

4 green onions, chopped

• Prepare the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a large bowl.  Set aside.
• Place quinoa in a strainer and rinse. (unrinsed quinoa can have a bitter flavor, so rinse it well)
• Place rinsed quinoa, water and salt in a saucepan and bring to a boil. Reduce heat to low, cover and simmer about 20 minutes until cooked through.
• Add the quinoa, corn kernels and chopped green onions together with the dressing and toss until it's evenly coated. Season with salt and pepper and serve.

Dynasty Corn Pudding

Apparently this recipe is from Linda Evans, a famous actress from the Dynasty t.v. show. I don't really know anything about her or the show but I know this is an awesome recipe! My dad made it for a Christmas dinner a few years ago and I've made it a few times since. It is really delicious and my family agrees.-Sarah

2, 15 oz cans of corn drained or 3 cups fresh corn kernels
1 stick butter, melted
2 eggs
1 cup sour cream
8 oz. pepper jack cheese or Monterey jack cheese, cubed
4 oz can chilies, rough chopped or chopped green chilies (I like the bigger pieces in this)
1/2 cup cornmeal
1/2 t. salt
1/2 cup Parmesan cheese

• In a blender puree 1 cup of corn, butter and eggs until smooth.
• In a large bowl combine remaining ingredients (except Parmesan). Stir in blended mixture until combined. 
• Pour into a greased 2 qt. baking dish and top with Parmesan. 
• Bake at 350 degrees 30 minutes.

Cauliflower and Broccoli Gratin

This is a recipe a got from a lady at church.  She brought it to a potluck and it was a hit.  Very delicious! -Kristin

5 cups cauliflower
5 cups broccoli
2 cups milk
1/4 cup and 1 Tablespoon butter, divided
1/3 cup flour
2 teaspoon dry mustard
3/4 teaspoon salt
1/4 teaspoon pepper
dash of cayenne
1/2 cup Panko crumbs
2 cups shredded cheddar cheese

• Preheat oven to 425 and grease a 9x13 pan.
• Cook cauliflower and broccoli in salt water for about 3 minutes or till almost tender.  Remove from heat and drain.  Then put the veggies in the 9x13 pan.
• Microwave milk for 2-3 minutes till steaming hot but not boiling.
• In a saucepan melt 1/4 cup butter and whisk in the flour until smooth.  Cook 30 seconds, whisking continually.
• Whisk in the hot milk and return to a boil.  Reduce heat and simmer for 5 minutes or until thickened.  
• Whisk in the salt, pepper and cayenne.
• Pour the milk mixture over the vegetables.
• Top with cheese.
• Melt the remaining 1 Tablespoon of butter and mix in the Panko crumbs.  Sprinkle over the cheese.
• Bake uncovered for 30-40 minutes.

Great Northern Baked Beans

These beans were brought to a recent luncheon we had at church.  They were a show stopper...so many people requested this recipe.  I love the flavor of these beans with the apple in there, so different than traditional baked bean recipes.  This is a must try recipe!  -Kristin

1 48-ounce jar Randall Great Northern Beans

4 tablespoons butter

2 large Granny Smith or any type of cooking apples, cubed (about 3 cups)

1/2 cup brown sugar

1/4 cup white sugar

1/2 cup catsup

1 teaspoon cinnamon

1 tablespoon molasses

 1 teaspoon salt

• In large skillet, melt butter, add cubed apples and cook until tender. 
• Add brown sugar and white sugar, stir and cook until sugar is melted. 
• Stir in catsup, cinnamon, molasses, and salt. Add beans and mix well.
• Pour mixture into 2 quart casserole. Bake in a 400 degree oven for about 1 hour.

Creamed Peas and Carrots

I've never had creamed peas and carrots, but I've been holding onto this recipe for quite awhile and wanted to give it a try. Not only was it delicious but my whole family really enjoyed this unique vegetable side dish.-Sarah

4 medium carrots, peeled and sliced
3 c. frozen peas
1 T. cornstarch
1/2 t. salt
1/8 t. pepper
1/2 cup half and half

• Place carrot slices in a large saucepan and cover with water. Bring to a boil and simmer 10 minutes, covered.
• Add frozen peas to pan and return to a boil. Cover and simmer 5-10 minutes.
• Drain, reserving 1/2 cup liquid.
• Return veggies and liquid to the pan.
• In a small bowl combine cornstarch, salt, pepper and half and half. Mix until smooth.
• Stir into veggies, bring all to a simmer and cook just until thickened.

Mexican Red Rice

I love this recipe! I have tried many different red rice recipes and this is the best one. It's a great side dish and compliment to any meal.-Sarah

1 T. oil

1/2 cup chopped onions

2 garlic cloves, minced

1 t. chili powder

1/2 t. salt

1 cup uncooked rice

14 oz. chicken broth

3/4 cup salsa

1/4 cup water

1/2 cup minced fresh cilantro

• Heat oil in a medium sized pan. Add onion, garlic, chili powder and salt. Cook for 2 minutes.
• Add rice, cook and stir for 1 minute.
• Add broth, salsa and water and bring to a boil. Reduce heat, simmer covered for 20 minutes.
• Remove from heat and stir in cilantro, fluffing with a fork.

Cranberry Wild Rice Pilaf

I've been making this tasty side dish for years. I believe it's from a Taste of Home magazine. I love the flavors of this easy dish. It's a great way to use some healthy ingredients with lots of great flavors!-Sarah

3/4 cup uncooked wild rice (or wild rice blend)

3 cups chicken broth

1/2 cup barley

1/4 cup dried cranberries

1/4 cup raisins

1 T. butter

1/3 cup slivered almonds, toasted

• Rinse and drain rice, place in a saucepan. Add chicken broth and bring to a boil. Reduce heat and simmer, covered for 10 minutes.
• Remove from heat, stir in barley, dried fruit and butter.
• Spoon into greased casserole dish. Cover and bake at 325 degrees 55 minutes. Until liquid is absorbed and rice is tender. Add almonds and fluff with a fork.
• Taste and add salt if needed, depends on the strength of the broth.

Sour Cream and Onion Potato Casserole

Another delicious potato casserole recipe! I love the green onion flavor throughout and it's quick and easy to throw together. -Sarah

5#'s Russet potatoes, peeled and chopped
8 oz. cream cheese
8 oz. sour cream
1 stick butter
1 cup sliced green onions
1/2 t. garlic powder
salt and pepper to taste
1/2 cup shredded cheddar cheese (optional)

• Cook potatoes in salted water, drain when fork tender.
• Beat cooked potatoes with beater untill well mashed.
• Add remaining ingredients (except cheddar) mixing well.
• Spread in greased 9x13 pan and sprinkle with cheese if desired. Bake at 350 degrees for 1 hour or until heated through.

Armenian Pilaf

This is another great recipe from my friend Jennifer. She and her husband spent some time as missionaries in Jordan and they have some great ethnic recipes! This is a great side dish because it's tasty, filling and cheap! I buy the vermicelli coils at a Middle Eastern grocery store, this recipe is so worth the effort of finding them!-Sarah

2 cups white rice
2 T. butter or oil
2 coils of vermicelli
4 cups chicken broth

• Rinse rice until water runs clear.
• Bring broth to a boil. (I use water and bullion)
• Heat butter or oil in a pan. Add crushed vermicelli and brown, being careful not to burn.
• Quickly add rice and boiling broth. Cover with lid and turn heat to low. Lightly simmer for 20-30 minutes. Fluff with a fork and serve.

(I usually add about 1 t. of salt to the broth, depending on how strong I make it.)

Smashed Potatoes

This is the way that I've made smashed potatoes for years, they are easy and so delicious! You can adjust the seasonings to your liking and serve them with or without gravy. -Sarah

Red potatoes, washed unpeeled and quartered
butter
sour cream
salt
pepper
garlic powder

• Boil potato quarters until very tender and drain.
• With a potato masher mash the potatoes until desired texture. These can be made smooth or chunky with chunks of potato in them. The skins will break up and mix into the potatoes.
• Mix in remaining ingredients. The sour cream thins them out a little and gives them a creamy texture and great flavor.

Corn Casserole

I LOVE this casserole! I hope other people love it as much as I do! -Sarah

1 cup sour cream
1/2 cup butter, melted
1 egg
1 can corn, drained
1 can creamed corn
1 small (those tiny Jiffy ones) box of corn muffin mix
1 cup shredded cheddar cheese

• Mix together the sour cream, melted butter and egg. Stir in the remaining ingredients.
• Pour into greased casserole dish or 8x8 pan.
• Bake at 375 degrees for 45 minutes-1 hour, till it's firm and golden brown.

Grandma's Scalloped Potatoes

My Grandma made this a lot. She often made this when the family all got together. This is such a simple and awesome recipe for scalloped potatoes. It is great to bring to potlucks! The recipe calls for bacon but you can also use ham instead. This is one of our families favorite recipes. -Kristin

3 T. butter
2 T. flour
3 c. milk
2 t. salt
1/4 t. pepper
6 c. thinly sliced potatoes
4-6 slices bacon that have been partially fried

• In saucepan mix melt butter and stir in flour until smooth.
• Gradually whisk in milk and heat till smooth.
• Stir in salt and pepper.
• Stir in potatoes and boil in sauce for 7 minutes.
• Place in lightly sprayed 9x13 pan and put bacon over top.
• Bake at 350 for 1 hour.

Butternut Squash Souffle

This is a hit every time I serve it. Another great recipe from Family Fun Magazine. -Sarah

2 cups cooked, mashed butternut squash
3 T. butter, softened
3/4 cup sugar
1/3 cup milk
1/2 t. salt
1 t. cinnamon
1/4 t. nutmeg
3 eggs
1 t. vanilla

• Heat oven to 325 degrees. Grease 1 1/2 quart casserole dish.
• Combine all ingredients in a large bowl. Beat with mixer until well combined.
• Bake at 325 degrees for 75 minutes, until set.

Mashed Potato Casserole

This is another great recipe from my Aunt Yvette. This is a unique dish, that is so simple and has so much flavor. My Sister makes this all the time. -Sarah

4 cups instant mashed potato flakes
3 3/4 cup water
5 T. butter
1 1/4 t. salt
1/2 cup milk
1 cup chip dip
8 oz. cream cheese

• Beat cream cheese until smooth, add remaining ingredients and beat all until smooth. Spoon into greased 7x11 pan. Let chill at least 6 hours.
• Bake at 350 degrees 45 minutes.

Potato Casserole

This recipe came from my Great Aunt, it's so warm and comforting. I'm sure you've had similar casseroles made with frozen hash brown potatoes, this is so much better! -Sarah

8-9 potatoes, cooked, skinned and diced
2 cups sour cream
1/3 cup minced onion or 5 t. dried onion flakes
1 can cream of chicken soup
1 1/2 cups shredded cheddar cheese
salt and pepper to taste (I start with 1 t. Lawrys season salt)

1/2 stick butter
crushed cornflakes

• Mix all and top with buttered cornflakes. Bake at 350 degrees 45 minutes.

Mushroom Bread Stuffing

This is yet another recipe from my Mom, and I'm pretty sure it was passed down from Grandma, anyway, it's my favorite stuffing recipe. My husband loves it too, you have to be a mushroom fan to appreciate it though. Oh, and I've made a few changes to the original, so this is my version. -Sarah

1 cup chopped onion
4 oz. can mushrooms (stems and pieces) chopped
1/2 cup butter
12 cups bread cubes, left out on jelly roll pan over night to dry out (cover with light towel)
1 T. dried parsley
1 t. rubbed sage
1/4 t. pepper
1 t. poultry seasoning
1 can cream of mushroom soup
about 1/4 cup chicken broth

• Saute onions and mushrooms in butter.
• Toss bread cubes and spices with onion butter mixture. Stir in soup and broth to moisten the bread cubes, if needed.
• Bake at 350 degrees for 35-45 minutes.

Streuseled Sweet Potatoes

This is a great dish for the Holiday's. It has such an amazing flavor, without being too sweet. Makes quite a bit and freezes well too. Sometimes I'll make it in 2, 8x8 pans and freeze one for later. -Sarah

5 #'s sweet potatoes, peeled and cubed (about 14 cups)
1/2 cup half and half
1/2 cup maple syrup
1 t. vanilla
3/4 t. salt
1 egg, lightly beaten
1/2 cup flour
1/2 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped pecans

• Preheat oven to 375 degrees.
• Boil sweet potato cubes till tender.
• In a mixing bowl combine the half and half, maple syrup, vanilla, salt and egg. Add potatoes and beat till smooth.
• Place potato mixture in a greased 9x13 pan.
• Combine flour, brown sugar, and butter. Cut in butter till mixture is crumbly. Stir in pecans and sprinkle over potatoes.
• Cover and bake 15 minutes, uncover and bake 25 minutes, till heated through.