Cilantro Corn Feta . . .and Tomato Salad

Freezer corn thawed
Lots of Cilantro (did you know you can use the whole thing not just leaves? Thanks to you ladies for teaching me that) Could also use basil, instead.
Tomato diced
Onion (unless they are banned in your house like mine)
Black pepper, Sea salt, a little olive oil, a little balsamic vinegar
FETA CHEESE!

I add all ingredients together and just top each serving with feta so it doesn't get all soggy in the fridge. Also, FYI - I added a little pasta to mine because I thought it would be better and more like a salad. It was good, but I decided next time I will leave the pasta out.

Green Bean Casserole by Paula Deen

Let's start by saying this: I am not a casserole fan.
Unless all casserole = this recipe. Then, I guess I am casserole's biggest fan.
This is amazing! Not mushy. Not scary. Not crazy-salty!
I think maybe the secret is using FRESH beans. So here you go. Give this a try. It's slightly changed from paula deen's recipe found here. Thank you, Paula, you made our Christmas Dinner complete! I might have to make this again today... because there were no leftovers!

Ingredients

• 1/3 stick butter
• dried onions (you could use fresh, of course)
  
• rinsed fresh green beans (about 2 Cups.... I used 1 bag from sams club)
  
• 3 C. chicken broth
• 1 (10 3/4-oz) can cream of mushroom soup (you could even use less)
• French-fried onions (a bunch! I use the huge bag from Sams & just throw some in)
  
• salt & pepper to taste
• shredded mexican cheese (the prepackaged shredded blend)
  

Directions

Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions in the butter. Meanwhile, boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, to the onion mixture. Stir well. Add s&p to taste.

Pour into a baking dish (8x8") & bake for 20 minutes, then top with the cheese & add some additional fried onions and bake for 10 minutes longer, or until hot and cheese is melty-delicious.

Serves 4-6

creamy potato carrot soup

this is the soup I made for Briste's baby shower. that's it there in that bowl in the picture - though you can't see the soup...
this soup is easy & flexible: you can throw in whatever veggies you have, omit the carrots if you want, heck even the bacon is optional & I dont use it when I am being a good vegetarian. but I am a bad vegetarian & sorta on a bacon-in-soups kick right now & I think it makes soups taste especially good. and I know velveeta is spooky... what is it anyway?... but it makes potato soup yummy. you can also use sharp cheddar too/instead. you see? a very flexible soup!!!
here's is what I made... as best I can remember:

Creamy Potato & Carrot Soup - by kristen

2 slices uncured bacon (uncured=nitrite free! nitrites are bad for you)
1/2 white onion, chopped (1 cup)
6 large potatoes, peeled & chopped (I used russet)
3-4 handfuls baby carrots
veggie broth (just enough to cover veggies)
8 oz cream cheese (organic so christy doesn't die!)
velveeta to taste (I used 1/3 of a big pkg)
salt & fresh cracked pepper to taste

cook bacon in a large heavy pot over med-high until crisp. remove bacon, crumble & set aside. sautee onion in bacon drippings for about 10 minutes, until nice & cooked. (VEGETARIAN VERSION: omit bacon & sautee onion in 1-2Tb olive oil.) add potatoes & carrots to pot, add just enough broth to cover. (the broth stays in the soup, so the more you add, the runnier your soup will be. I like it thick, so I just barely cover the veggies enough that they can cook.) bring to boil, reduce heat to simmer until the veggies are cooked (tip: the smaller you chop your carrots/potatoes the faster this will cook.).
for chunkier soup, mash by hand with a potato masher to desired consistency. for smoother soup (or if your carrots aren't quite soft enough) puree spoonfuls of potatoes/carrots in blender & replace in pot. add cream cheese & velveeta, stir in to melt. salt & pepper to taste (the more velveeta you use, the less salt you need). add bacon back in or crumble on individual bowls. enjoy!


(above: briste enjoying opening gifts after eating the soup)

Streuseled Sweet Potato Recipe

This recipe is SUPER yummy! I made it instead of the usual marshmallow sweet potato standby that we always have every single year, for Thanksgiving!

Ingredients

14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)

1/2 cup half-and-half

1/2 cup maple syrup

1 teaspoon vanilla extract

3/4 teaspoon salt

1 large egg, lightly beaten

Cooking spray

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/4 cup chilled butter, cut into small pieces

1/2 cup chopped pecans

Preparation

Preheat oven to 375°.Place potato in a Dutch oven, and cover with water. Bring to a boil.Reduce heat; simmer 12 minutes or until tender. Drain.
Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
Cover and bake at 375° for 15 minutes. Uncover and bake an additional25 minutes or until the topping is browned and the potatoes are thoroughly heated.

Yield18 servings (serving size: about 1/2 cup)

Nutritional Information CALORIES 250(23% from fat); FAT 6.3g (sat 2.4g,mono 2.5g,poly 1g);PROTEIN 3.3g; CHOLESTEROL 22mg; CALCIUM 49mg; SODIUM 149mg; FIBER2.7g; IRON 1.2mg; CARBOHYDRATE 46.1g

Sweet Potato’s

5 Actual Yams
1 Stick of Butter
Mini Marshmallows
Brown Sugar
Whipping Cream
9x13 Pan
Foil

Peel Yams & Slice or make into chunks ¼ inch big
Boil Yams in water for 10-12 minutes or until they just start to get soft
Drain the Water off of Yams

Preheat oven to 350°

In 9x13 pan Layer the following:

1. Yams
2. Butter cut into cubes
3. Sprinkle on a few mini marshmallows
4. ½ Cup of Brown Sugar

Start the Layering process over again and complete up to 3 layers total

When you are finished with the layers Pour the Whipping Cream on top and cover with Foil

Bake @ 350° for 1 ½ hours