Parmesan Zucchini Crisps~by Kelsey

My new addiction.

Ingredients:
a couple zucchinis or yellow squash
about 1/3 cup bread crumbs
about 1/3 cup grated Parmesan cheese
a little olive oil

Slice the zucchini/squash.  I make them pretty thin so they will cook quickly.  Put them in a bowl with a little olive oil to coat them.  Mix the bread crumbs and cheese.  Mix in to squash.  Line a cookie sheet with foil for easy clean-up.  Line the squash up on the sheet.  Sprinkle whatever crumbs are left in the bowl on top of the squash.  Bake at 350 degrees until cooked as desired.  You can also broil them if you cut them thin enough, or bake first, then end with a little broiling.

Cooked Corn~by Kelsey

Easy, different, and good.

Ingredients:
Bag of frozen corn (around 14-16 oz)
2 tablespoons of butter
Parmesan Cheese (around 1/3 cup)
1/4 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon paprika

Melt the butter in a sauce pan.  Add the frozen corn.  Stir and cook for about 6-7 minutes.  Add the seasonings.  Mix.  Add the cheese, stir to melt a little.  Serve warm.

Roasted Veggie Sticks ~ by Sarah

This is a Pinterest recipe and Wes and I are addicted!  I wish the kids loved them as much as we do, but it doesn't stop me from making them.  I eat these sticks like candy!  I'm copying and pasting the recipe exactly as the Pinterest person wrote it.  But I always use seasoning salt, freshly cracked pepper, sea salt, and smoked paprika.  Don't be stingy with the seasonings!  They absorb!

Ingredients:
carrots (not peeled)
**zucchini

Directions:
1. Preheat oven to 425 F
2. Cut your veggies into 3-inch sticks, making sure they are even in thickness.
3. Line a baking tray with baking paper (I don't do this) and a light layer of olive oil.
4. SEASON – go with the usual salt and pepper and branch out to one or two of the following (Choose Your Own Adventure-style): paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too – Italian, Mexican, Old Bay – you know, just not all at once. Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices.
5. Spread your seasoned veggies over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.

**She mentions that any veggies will work with this method...

Make sure you let them cook until they start to caramelize.  You will not be disappointed!

Broccoli-Quinoa Casserole~by Kelsey

Another Pinterest find.  Even the kids like it!
http://eatingwelllivingthin.wordpress.com/2011/04/14/blast-from-the-past-with-a-new-twist/

Ingredients:

One 10 oz can condensed Cream of Broccoli soup (or mushroom)

1/3 cup mayonnaise (I will try Greek yogurt next time.)

2 tablespoons milk

1 1/4 cups shredded cheese (cheddar, colby-jack, etc)

1/2 teaspoon Splenda/sugar

1/4 teaspoon black pepper

Dash freshly grated nutmeg

.
2 cups cooked broccoli

1 1/2 cups  COOKED quinoa (see note)

Feshly grated Parmesan cheese

.
To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

 Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Commissioner's Corn~by Kelsey

Another fine recipe from the Bring 'Em On Home cook book.  It's a really great cook book and I highly recommend it.

Ingredients:
30 oz frozen corn
2-8 oz packages cream cheese
1/2 cup butter
4 oz can diced green chilies
1 small can Jalapenos, or to taste (I used a full can, and it was very spicy.  I think I would recommend half a can.)

Combine all ingredients together in a crock pot and cook on low heat for about two hours.  Serve with crushed Ritz crackers on top.

Healthy Waldorf Salad~by Kelsey

I found this recipe on Pinterest.  It is actually really good (even though it is healthy) and very easy.  I used non-fat plain Greek yogurt, and thought I would have to add sugar or honey, but it was actually just fine without it.

Ingredients:

• 4 apples, cubed 
• 3 stalks of celery, chopped
• 1/3 cup walnuts, chopped
• 1/2 cup Greek yogurt
• 1/3 cup raisins 

Lime Jello~by Kelsey

I found this recipe in my new Bring 'Em On Home cookbook.  It's all family-favorite recipes from rodeo cowboys and their families.  It's a really great cookbook!  This recipe was a bit ambiguous.  It called for "x-large" packages so I had to do some experimenting to get the right sizes.  I am writing it down with the sizes that I had success with.

Ingredients:
29 oz can of pears
8 oz cream cheese
6 oz lime jello
8 oz Cool Whip

Drain the pear juice into a cooking pan.  On the stove over medium heat, stir and dissolve the Jello into the pear juice, then cool off a little.  In a blender, blend pears and cream cheese.  In a medium-sized glass pan, combine the Jello mixture with the pear mixture and then fold in cool whip.  Let set in the refrigerator.

Pea Salad ~ by Sarah

Mom makes a pea salad that I have always loved.  She gave me her recipe and a different recipe she had seen and then I combined them with others I had seen to make this one.  It was yummy!  All amounts are general--you decide based on what you like!

Ingredients:
two bags frozen peas
two stalks celery, finely chopped
green onions, finely chopped
cheddar cheese, cubed in small cubes
peanuts
bacon bits
water chestnuts
homemade ranch dressing
boiled eggs--I didn't do this this time due to time

Directions:
Combine all ingredients except ranch, in large bowl.  Add ranch dressing, a little at a time, until you get a consistency you like.  The longer before serving you can make it to let the flavors meld, the better!

Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette~by Kelsey

I found this recipe on onceuponachef.com via Pinterest.  It is really good, fairly easy, and fairly healthy.  I chose to use canned corn, even though it calls for fresh.  I will also cut back on the oil a little next time I make it.  Also, the avocados don't keep very well once you put them in the salad, so make sure you add them just before serving.

Serves 6 - 8

Ingredients

2 15-ounce can black beans, rinsed and drained
3 ears fresh corn, cooked, cooled and kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots (you'll need one medium shallot)
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil (I like Colavita)
6 tablespoons fresh lime juice
1 teaspoon lime zest (be sure to zest limes before juicing them)
½ cup chopped cilantro, plus more to garnish
2 Hass avocados, diced

Directions

Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired.  Serve at room temperature.

Pasta Salad ~ by Sarah

I posted this recipe last year.  (You can see it here.)

But lately Wes and I have decided we like it better with bow tie pasta, so we have switched over from spaghetti.  It's a still a favorite wherever we take it!

Ingredients:
1 box bow tie pasta
2 packages Italian dry seasoning mix
tomatoes
cucumbers
sliced olives
Salad Supreme or Salad Elegance seasoning
red wine vinegar

*I didn't put specific amounts of some ingredients because it's all a personal preference.  I always use two cucumbers, two medium-sized cans of sliced olives, and a whole package of grape tomatoes or three regular-sized tomatoes.  With the salad seasoning and vinegar, add until it tastes right to you.  (Usually about 1/2 a bottle of salad seasoning and a few generous dashes of vinegar.)

Directions:
Cook pasta according to package directions.  Rinse with cold water and place in large bowl or Tupperware container.  Mix the Italian seasoning according to package directions, but mix it as if you were only adding one package of seasoning even though you're adding two.  Pour over pasta.  Chop tomatoes and cucumbers and add to bowl.  Add olives, salad seasoning, and red wine vinegar.  Toss well.  Toss well again before serving and use a spoon to scoop the "good stuff" back on top of the noodles because it tends to sink to the bottom.

Roasted Brussels Sprouts ~ by Sarah

I don't love Brussels sprouts. I can take them or leave them.  But Audrey has been begging to buy them whenever we go to the grocery store (I think she thinks they look like cute little lettuces), so I finally gave in and we bought a bag.  Sometimes steaming them makes them bitter, so I searched for a recipe and found one to try.  I got this from foodnetwork.com.  It appealed to be because I love roasting my asparagus and this looked a lot like it.

Ingredients:
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
kosher salt
freshly ground black pepper

Directions:

Preheat oven to 400 degreees.

Rinse Brussels sprouts well.

Cut ends off each sprout and peel off any yellow or loose leaves.

Toss oil and sprouts in bowl until well coated.

Add kosher salt to taste.  Sprinkle black pepper and mix well.

Pour on to shallow baking sheet and roast for about 30-40 minutes.  Shake the pan occasionally to brown the sprouts evenly.

I definitely liked these better than steamed Brussels sprouts.  I really liked the outer coating, so next time I do this I think I will cut each sprout in half so more of it is seasoned and crispy.

Oh, and Audrey ate one bite and didn't touch the rest!

Twice-Baked Potatoes ~ by Sarah

These are ah-mazing.  In the words of cousin Amy, "These are the best things I've ever eaten."  And they pretty much are.  Just don't think about your waistline while you're enjoying them.  Big surprise--they come from the Pioneer Woman!

Ingredients:
8 baking potatoes, scrubbed clean
canola oil
8 slices thick-cut bacon, fried
1/2 pound (2 sticks) butter, cut into slices
1 cup sour cream
1/2 cup milk
1/2 teaspoon seasoned salt, such as Lawry's
1/2 teaspoon black pepper
2 cups grated sharp cheddar cheese
2-3 green onions, sliced

Directions:
Preheat the oven to 400 degrees.

With a paper towel, rub the outside of the potatoes with canola oil.  Place the potatoes on a baking sheet and bake for about 1 hour and 15 minutes, or until the potatoes are cooked inside and the skins are slightly crisp.

Turn the oven down to 300 degrees.

Dice the fried bacon into bits.  Throw the butter, sour cream, bacon, milk, seasoned salt, and pepper into a large bowl.

While the potatoes are still hot, hold each potato in a towel and cut in half lengthwise.  With a large spoon, scrape out the insides into the bowl with the other ingredients.  Repeat until all the potatoes have been scraped.  Reserve the potato shells on a large baking sheet.

Use a potato masher to mix the ingredients together.  Stir in 1 cup of the grated cheese.  Slice the green onions and add them to the bowl.  Stir, taste, and adjust the seasonings as necessary.

Fill each potato half with the potato mixture and return to the baking sheet.  Top with the remaining 1 cup grated cheese.  Bake in the 300 degree oven for about 15 minutes, until the cheese is melted and the potatoes are hot.

Pioneer Woman picture:

If you want step-by-step directions with pictures, go here: http://thepioneerwoman.com/cooking/2007/07/twice_baked_pot/.  The recipe is older than the one in her cookbook, so I would follow this one and just look at hers for pictures.

Cornbread ~ by Kelsey

This is another recipe from allrecipes.com.  I usually just use the Jiffy cornbread, but decided to make it on my own this time.  This is really spongy and moist, it seems more like cake than what you get from the Jiffy box.  My kids love it!

Ingredients:
1 1/2 cup cornmeal
2 1/2 cup milk
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup sugar
2 eggs
1/2 cup vegetable oil

Preheat oven to 400 degrees.  Combine cornmeal and milk, let it sit for 5 minutes.  Grease a 9 X 13 inch pan.  Whisk flour, baking powder, salt and sugar.  Mix in the cornmeal, eggs, and oil until smooth.  Pour into the pan and cook for 30-35 minutes.

Six-Bean Casserole ~ by Sarah

This recipe isn't really what I would call a casserole.  It also only contains five different kinds of beans.  But I got it from Wes's mom years ago and it's definitely a favorite around here.  It serves 16, so I usually make it when I'm heading to a barbecue.  It's almost a meal in itself, but goes great with burgers and hot dogs!

Ingredients:
1/2 lb. Italian sausage
1/2 lb. sliced pepperoni
1/2 lb. Kielbasa, quartered
1/2 c. BBQ sauce
1 can pork and beans (undrained)
1 can red kidney beans (undrained)
1 can chili beans (undrained)
1 can white beans (drained)
1 can butter beans (drained)
1 can tomato soup (undiluted)
3 oz. tomato paste
1/2 c. brown sugar
6 slices of bacon (cooked)

Directions:

Form the Italian sausage into 1-inch balls.  Brown in skillet.  (This doesn't make very many, so if you want to do the whole pound, it's fine.)

Combine the sausage with the remaining ingredients, except bacon, in a 5-quart casserole or crockpot and mix well.  Arrange the bacon (cut-up) on the top.  Bake, uncovered, at 325 degrees for 1-1 1/2 hours or in a crockpot on low for 4 hours (or high for 2 hours).  I have always cooked this in a crockpot because I'm usually taking it somewhere and it's much easier to carry!

Creamy Rosemary Potatoes ~ by Sarah

This is a Pioneer Woman recipe. Be careful, you're bound to gain a pound just from reading the ingredient list! They are very, very good, though!

Ingredients:
4 T. (1/2 stick) butter
1 c. half-and-half
5 or 6 medium russet potatoes, unpeeled, sliced thin
4 garlic cloves, finely chopped
1 medium onion, finely diced
1 8-oz. package cream cheese, at room temperature
1/2 to 1 t. salt, to taste
freshly ground black pepper, to taste
1 T minced rosemary leaves (The recipe actually calls for 2, but the rosemary flavor was almost overwhelming, so next time I'm going to half it.)
3 green onions, light green and medium green parts, thinly sliced
1 c. grated Parmesan cheese
3 T minced chives

Directions:
Preheat oven to 350.  Rub the bottom of a 9x13-inch pan with softened butter.  (I just sprayed it with Pam, instead.)  Combine the half-and-half and the cream in a large measuring cup.  Using a mandolin or a very sharp knife, slice the potatoes very thinly.  Place the potatoes in a large bowl.  Drizzle with half of the half-and-half/cream mixture and set aside.

In a large skillet over medium-low heat, melt the butter.  Add the garlic and onion and cook until translucent, stirring occasionally, about 4 minutes.  Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly.  Continue stirring until the mixture is smooth and combined, about 3 minutes.  Pour in the remaining half-and-half/cream mixture and stir to combine.  Add salt and pepper and stir.  Taste and adjust the seasonings as necessary.  (I also added seasoning salt.)  Do not undersalt!  Add the rosemary and green onions and stir to combine.

Finally, add 1/2 cup of the grated Parmesan cheese and stir to combine.  Pour the cream-soaked potatoes into the baking dish.  Pour the cream cheese mixture over the top.  Sprinkle the remaining 1/2 cup grated cheese over the top.

Bake for at least one hour, or until golden brown and bubbly.  Remove from the oven and let stand for 10 minutes.  Sprinkle with the chives, then cut into squares to serve.  So yummy!  (So fattening!)

Ranch Potatoes ~ by Kelsey

These are kinda like seasoned french fries, only I like to think that they are a little healthier since they are baked, not fried.

Ingredients:
About six red potatoes, cut into smallish pieces
Packet of Ranch dressing, the dry kind
About a tablespoon of olive oil

Cut up the potatoes and put them in a gallon-sized Ziplock bag.  Add the oil and the Ranch dressing packet.  Zip the bag and mix together with your hands.  Prepare a baking sheet (they can really stick, so I put down tin foil and then spray it liberally with cooking spray) and then spread the potatoes out in a single layer.  I am still experimenting with the cooking temperature.  It seems that about 350 degrees for about 40 minutes works, but it depends on how big the potato pieces are, so you just have to keep poking them with a fork until they feel soft.

Spaghetti Salad ~ by Sarah

This recipe came from Wes's mom, and it's always a favorite.  Take it to a barbecue this summer and I guarantee you'll have someone ask you for the recipe! 

Ingredients:
1 pound uncooked spaghetti
2 packages Italian seasoning mix
tomatoes
cucumbers
sliced olives
Salad Supreme or Salad Elegance seasoning
red wine vinegar

*I didn't put specific amounts of some ingredients because it's all a personal preference.  I always use two cucumbers, two medium-sized cans of sliced olives, and a whole package of grape tomatoes or three regular-sized tomatoes.  With the salad seasoning and vinegar, add until it tastes right to you.  (Usually about 1/2 a bottle of salad seasoning and a few generous dashes of vinegar.)

Directions:
Cook spaghetti according to package directions.  Rinse with cold water and place in large bowl or Tupperware container.  Mix the Italian seasoning according to package directions, but mix it as if you were only adding one package of seasoning even though you're adding two.  Pour over spaghetti.  Chop tomatoes and cucumbers and add to bowl.  Add olives, salad seasoning, and red wine vinegar.  Toss well.  Toss well again before serving and use a spoon to scoop the "good stuff" back on top of the noodles because it tends to sink to the bottom.

Variation:
Since Kelsey doesn't like tomatoes, she varies this recipe a bit.  Instead, she adds strips of yellow, red, and orange bell peppers and chunks of feta cheese.  A delicious way to change it up!

Asparagus ~ by Kelsey

I could eat these until I make myself sick!  I love them!

Ingredients:
asparagus
olive oil
salt

Wash the asparagus and snap off the woody ends.  Put a tiny bit of oil in a large frying pan and cook the asparagus on medium heat.  Sprinkle with salt.  Cook until they are as done as you like them.  I like them to get a little brown.

Twice-Baked Potatoes ~ by Sarah

I made these (from my Pioneer Woman cookbook) the other night and they were delish!  Add them to the "very fattening" section of your recipe book!  The recipe makes a huge portion (16 potato halves), so I halved it and we still had some serious leftovers.  (One half is definitely filling.)

Ingredients:
8 baking potatoes, scrubbed clean
canola or vegetable oil
8 slices thick-cut bacon, fried
1/2 pound (two sticks) butter, cut into slices
1 c. sour cream
1/2 c. milk
pepper, garlic salt, and seasoned salt, to taste
2 c. grated sharp cheddar cheese
2 green onions, sliced

Directions:
Preheat the oven to 400 degrees.  With a paper towel, rub the outside of the potatoes with canola oil.  Place the potatoes on a baking sheet and bake for 45 minutes, or until the potatoes are cooked inside and the skins are slightly crisp.  Turn the oven down to 300 degrees.  Dice the fried bacon into bits.  Throw the butter, sour cream, bacon, milk, salt, and pepper into a large bowl.  While the potatoes are still hot, hold each potato in a towel and cut in half lengthwise.  With a large spoon, scrape out the insides into the bowl with the other ingredients.  Repeat until all the potatoes have been scraped.  Reserve the potato shells on a large baking sheet.  Use a potato masher to mix the ingredients together.  Stir in 1 cup of the grated cheese.  Slice the green onions.  Add them to the bowl.  Stir, taste, and adjust the seasonings as necessary.  Fill each potato half with the potato mixture and return to the baking sheet.  Top with the remaining cup of grated cheese.  Bake for 10 to 15 minutes, until the cheese is melted and the potatoes are hot.

I know it sounds like they're a lot of work, but they're really not.  And they are worth the effort!

Grape Salad ~ by Kelsey

I think I got this idea from my Aunt Janet, but it's been so long I can't really remember.

Ingredients:
Grapes (I like purple, and NOT organic)
Sour Cream
Brown Sugar

Wash the grapes and put them in a bowl.  Mix some sour cream with a little brown sugar.  It is up to you how much to use.  I like mine fairly coated, but you could use less if you are trying to cut calories.  Mix the sour cream and brown sugar gently into the grapes.  Refrigerate.  The kids and I love these!