Mashed Potato Casserole

12 medium potatoes
8oz cream cheese
1 c sour cream
2 tsp salt
1/8 tsp pepper
1 clove garlic (minced)
1/4 c chopped chives
1/2 tsp paprika
1/2 c milk
1 tblspn butter

Cook potatoes in boiling water until tender. Drain & mash w/ an electric mixer.
Add cream cheese, sour cream, salt, pepper, & garlic. Beat at high speed until smooth. Add milk & chives. Beat until smooth & pour in a greased baking dish. Sprinkle with paprika, dot w/ butter, and bake for 30 min at 350 degrees.

Best Salad Ever-->PW

Pioneer Woman

Iowa Corn Casserole

1 pound bacon, diced
2 cups bread crumbs
1/4 cup minced onion
1/2 cup chopped green pepper
2 (15 ounce) cans cream-style corn


In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of bacon drippings over bread crumbs; set aside. Discard all but 2 tablespoons of remaining drippings; saute onion and green pepper until tender. Stir in corn and bacon. Spoon into a 1-qt. baking dish; sprinkle with crumbs. Bake at 350 degrees F for 20-25 minutes or until bubbly and heated through.

Cajun Coleslaw

1 pound shredded green cabbage (see note)
1/3 cup thinly sliced green onion, white and green parts
1/4 cup shredded carrots

FOR THE HONEY-HALAPENO DRESSING:

2/3 cup mayonnaise
1/2 cup heavy whipping cream
2 tablespoons honey
5 teaspoons granuiated sugar
1 1/2 teaspoons seeded, minced jalapeno
1/2 teaspoon kosher salt
1/4 teaspoon Angel Dust Cajun Seasoning (recipe follows)
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/4 teaspoon ground white pepper
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne

Combine the cabbage, onion, and carrots in a medium-sized bowl and set aside.

To make the dressing, whisk all the ingredients together until combined.

Pour dressing over the cabbage and mix thoroughlc. Cover and refrigerate for at least 1 hour, or until ready to serve.

Note:
Packaged coleslaw mix would work fine here as a substitute for the cabbage.

Crash-Hot Potatoes--->PW

Pioneer Woman



New Potatoes
Olive Oil
Salt
Pepper
any Herb you like... Rosemary & Basil are two good ones...

--> I can not tell you how much my husband and I loved these potatoes!!!! they were amazing.. They definately will be an every week sidedish!!! sooo good!!!

Cheesy Potato Hash

2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 large onion, chopped
5 cups shredded frozen hash brown potatoes
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
1 cup extra-sharp white Cheddar crumbles

Heat a large skillet with extra olive oil and butter over medium-high heat. Add onions and let soften 2 to 3 minutes. Add potatoes, season with salt and pepper and cook 20 minutes, turning occasionally, until brown and crispy. Season with a little freshly grated nutmeg, to taste, and add cheese. Turn the potatoes and onions with cheese to melt the crumbles and crisp the cheese a bit, about 1 minute. Transfer to serving dish.

-->this dish is fabulous!!!!! sooo yummy and simple!!!

Tex-Mex Potato Salad

5 cups quartered small red potatoes (peeled or unpeeled)
2/3 cup mayo Light Dressing
1 tsp. chili powder
1 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper
1 can (11 oz.) whole kernel corn, drained
1 can (4 oz.) chopped green chilies, undrained
1/2 cup chopped celery
1/2 cup chopped red pepper

COOK potatoes in boiling water 15 minutes or just until potatoes are tender; drain.
MIX dressing and seasonings in large bowl. Add remaining ingredients; mix lightly. Cover.
REFRIGERATE several hours or overnight

Bacon Potato Salad

8 slices Turkey Bacon
1/3 cup Mayo Light Mayonnaise
1 tsp. Hearty Spicy Brown Mustard
1/4 tsp. garlic powder
4 red potatoes, peeled, cut into 1/2-inch cubes, cooked and cooled
1/2 of a small cucumber, chopped
1/2 of a small onion, chopped

CUT turkey bacon into 1/2-inch pieces. Cook in large skillet on medium heat 8 min. or until lightly browned, stirring occasionally.
MIX mayo, mustard and garlic powder in large bowl. Add potatoes, turkey bacon, cucumbers and onions

--> this recipe was a little Blah for me, ( I added more mustard to it) the cucumbers were great in it... I got lots of complements on it though!!

Asian Slaw (#2)

1 package (16 ounces) shredded coleslaw mix
2 packages (3 ounces each) chicken flavor ramen noodles, crumbled
1 cup sliced almonds
1 can mandarin oranges, drained
1 cup toasted sunflower seeds
1 bunch green onions, chopped

For the dressing:
1/2 cup sugar
3/4 cup oil
1/3 cup vinegar
2 seasoning packets from the ramen noodles

Combine all dressing ingredients in a small bowl. In a large bowl, combine all salad ingredients. Add dressing and toss

-->personally not as great as the first recipe but several of my family members like this one better...

BBQ Beans

4 (16-ounce) cans baked beans
1 (20-ounce) can crushed pineapple, drained
1 cup molasses
1 cup BBQ sauce
2 tablespoon yellow or brown mustard
5 slices cooked bacon, crumbled
1 (6-ounce) can french-fried onions, crushed

Preheat oven to 350 degrees F.
In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, bacon, and a third of the onions. Add some salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm.

--->probably the best beans I have ever ate!!!

Zesty Corn Salad

2 cans of whole kernel corn (drained)
1 med. green pepper chopped
1 med. red onion chopped
6 jalapenos seeded and minced
1 cup chopped cilantro
3/4 cup Zesty Italian dressing

Mix all ingredients together and chill.....

Cornbread Salad

2 (16oz) boxes of Cornbread
1 can Rotel w/ chiles
2 cans pinto beans
bacon bits
1 red onion (chopped)
2 cans of corn (drained)
1 bell pepper
1 bunch of green onions
1 1/2 cup shredded cheese
Small bottle of Ranch dressing

Cook corn bread according to the box, add the rotel to the cornbread mix... while that s cooking mix together the beans, onions, pepper, corn, and cheese... When the cornbread is cooled off crumble it and mix the bean mixture in.. Add the ranch... chill and serve...

--->this is my all time favorite side dish to bring to cook outs!!! I do a lot of tweaking to this recipe.. I add sliced black olives, and chopped jalapenos to it... Also you can add as much of any of the ingredients as you ike if you dont like bell pepper leave it out.. If your house is like mine and LOVE cheese add lots more!!! Ranch lovers add more... it so yummy and so easy to be able to switch stuff around!!!

Fried Rice

4 servings worth of white or brown rice (whichever you like best)
3 eggs (scrambled)
5/6 pieces of Turkey Bacon (crispy & crumbled)
2 1/2 cups frozen peas & carrots
Soy Sauce (for your flavor)

Cook the rice and add the peas & carrots, crumbled bacon and the scrambled eggs.. You can add soy sauce to add flavor.. I have sometimes bought a fried rice seasoning packet but have found that most people like it better without it..

--> this is a personal recipe that I have made up myself, I dont ever measure anything that I put into it so its all guesses... so add as much or as little of each as you like.. :) ENJOY!!!

Pasta Salad

1/2 cup Sugar
1 1/2 cup veg. oil
1 1/4 cup white vinegar
2 tsp Italian seasoning.
Spaghetti Noodles (cooled) I use an 8 oz box
Any Veggies, I use tomatoes, red onions, celery, cucumbers, bell peppers, carrots, and black olives..

Mix together sugar, oil, vinegar, and seasoning.. Add spaghetti and veggies... Chill and ENJOY!!

Asian Slaw (#1)

2- 3 oz Beef Ramon Noodles
2- 8.5oz Slaw Mix
1 cup sunflower seeds
1 cup slicked almonds
1 bunch green onion
1/2 cup sugar
3/4 cup veg. oil
1/3 cup white vinegar

Layer in a a glass baking dish noodles (crushed up), slaw mix, sunflower, almonds, and green onions. Mix in a small bowl mix together the 2 beef noodle packets w/ sugar, oil, and vinegar.. Pour mixture over slaw.....

-->I personally like it best after it as set over night in the frig... The dressing has time to really soak up into the food... YUMMY!!!!!!!!!!

Broccoli & Cauliflower Salad

Equal parts

Fresh Chopped Broccoli florets
Fresh Chopped Cauliflower florets
chucks of cheese

Mix with mayo..

--> This is an old family recipe that is super yummy, and is always asked to be brought to gatherings... I sometimes add a little bit of a western style ranch to add a little something to it..

Broccoli Salad

6 cups Broccoli florets (fresh)
1/2 cup dried cranberries
1/4 cup chopped red onion
3/4 cup mayo
3/4 cup plain yogurt
1 1/2 tsp sugar
1 1/2 tsp cider vinegar
1 1/2 tsp dijon mustard
1/4 tsp salt
1/8 tsp pepper
1/4 cup slivered almonds

Combine broccoli, cranberries, and onions.. In a small bowl whisk the mayo, yogurt, sugar, vinegar, mustard, salt, and pepper... Pour over saladd toss to coat and sprinkle with almonds right before you serve...

--> you could add water chestnuts to this also to add a little crispness..

Cheesy Smashed Potatoes

1lb red Potatoes (about 3 small potatoes) cut into chunks
1 cup bit sized cauliflower florets
1/4 cup Reduced fat Sour Cream
1 cup shredded Cheddar cheese

bring to boil potatoes and cauliflower until tender.. drain the water add in the sour cream and mash til veggies are light and fluffy stir in cheese..

Cilantro-Corn Salad

1/2 Cup Mayo
1/2 Cup of Vanilla Low Fat Yogurt
1/4 cup Chopped Cilantro
1 Jalapeno Chopped (deseed it if you dont want it spicy)
1 tsp. ground Ginger
4 cups of Corn
1 small bell pepper chopped

Mix all ingredients and chill

--> Also if you add Rotel to this it makes it super yummy... adds spice to it... if you dont want to added spice just add a small chopped tomato... YUMMY!!!