Potato Casserole

1 can cream of chicken soup

2 c. sour cream

2 small or 1 large bag of shredded hash browns (use shredded potatoes O'Briens if you can find them)

2 c. shredded cheddar cheese

1 stick of butter

Combine soup, sour cream, potatoes, garlic salt in large bowl.  Add melted butter and combine.  Wait 10 minutes and add cheese.

Bake at 350 for 40 minutes.

Greek Tortellini Salad

1- 20 oz pkg cheese tortellini
3 oz fresh sliced mushrooms
grape tomatoes, halved
Kalamata olives
1 c sliced salami
yellow bell peppers, chopped
pepperchinis 
cucumber, chopped
3/4 c feta cheese
1 bottle red wine vinagrette
sprinkle of basil, fresh or dried

• cook tortellini & set aside
• mix everything in a bowl

Gouda Bacon Macaroni and Cheese

• 16oz elbow macaroni, cooked and drained
• 4 Tbsp butter
• 2 1/4 cup skim milk
• 1/2 cup flour
• 1 1/4 cup heavy cream
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 1/2 tsp dry mustard
• 2 tsp worcestershire
• 1lb smoked gouda cheese, shredded
• 1/2 lb sharp cheddar cheese, shredded
• 5 slices bread (about 2cups crumbs)
• 3 Tbsp butter, melted
• 1/2 cup bacon, cooked and crumbled

1. Prepare macaroni according to package directions. Set aside.
2. In large pot, melt butter over medium high heat. Add skim milk and bring to near boiling. Reduce heat to medium and sprinkle in flour. Whisk vigorously over medium heat for 1-2 minutes. Mixture should be thick and boiling. Slowly add cream, while whisking. Add in salt, pepper, mustard and worcestershire sauce. Reduce heat to low and continue to stir for about 5 minutes.
3. In food processor, shred Gouda and Cheddar cheese. Add to pot, stir until thoroughly combined.
4. Add cooked macaroni to cheese mixture. Pour into a 13x9 dish.
5. In same food processor bowl (no need to wash it after shredding the cheese), process 5 slices of bread to a fine crumb. Add melted butter. Sprinkle over macaroni. Top with crumbled bacon.
6. Bake uncovered in a 375 degree oven for 25-30 minutes.ENJOY!

Cilantro Lime

1 tablespoon butter
2/3 cup long grain white rice
1 freshly squeezed lime
1/2 teaspoon salt
2 teaspoons finely chopped cilantro
1 cup water

• Melt butter in a saucepan over medium-high heat.  
• Add rice to saucepan for 1-2 minutes until coated with butter.   
• Then add water to saucepan and bring to a rolling boil (no cheating here).  
• Turn the heat down to low, cover, and simmer for 18-20 minutes, until water is absorbed and rice is just tender.  
• Remove from heat, add freshly squeezed lime, salt, and cilantro. Fluff with a fork.  
• Serves 4.

Roasted Cauliflower

Cauliflower
3 cloves minced garlic
1/4 c olive oil
2 Tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp shredded parmesan

• combine cauliflower & garlic in large bowl. 
• drizzle with olive oil, lemon juice, salt & pepper.
• transfer in a single layer to baking dish.
• bake at 450 degrees for 25 minutes.
• sprinkle parmesan over baked dish.

Mexican Corn on the Cob

• Cook corn on grill for 10 minutes.

• It needs to be turned frequently.

• Color will turn from dull to bright.

Paste
mayo
sour cream
6 tsp lime juice

• mix above ingredients to make a paste. (Equal parts mayo & sour cream...1/2 c each)
• brush onto cooked corn

Seasoning
cumin (less than other spices)
cayenne pepper
chili powder

• mix spices and sprinkle over corn.
• Sprinkle shredded parmesan cheese over corn.
• *Serve with Caribbean Jerk Chicken

Quinoa Salad

1 cup cooked quinoa
¼ cup fresh corn, cut off the cob
¼ cup cooked black beans
¼ cup red bell pepper, chopped
¼ cup chopped red onion
½ lime, juiced
salt and pepper to taste
1/2 avocado, cut into small pieces

•  Cook the quinoa according to the package instructions.
•  Meanwhile combine the corn, black beans, red bell pepper and red onion in a bowl. Toss to combine.
•  Add the cooked quinoa into the mixture, and add the lemon juice and salt and pepper to taste.
•  Add chopped avocado right before serving.

Crack Dip

1 (8oz) pkg cream cheese, softened
1 can rotel
1/2 lb Italian sausage, browned

• After cooking sausage, mix everything together.
  
• Can be served cold or hot.
  
• Serves 4.
• *Don't judge the name!
  

Stuffed Mushrooms

24 large fresh mushrooms
8 oz spreadable chive & onion cream cheese
4 oz blue cheese
4 green onions, chopped
2 garlic cloves, minced
3/4 c bacon bits

• Mix all ingredients & stuff into mushrooms
• Bake at 375 for 18-22 minutes
  

Greek Orzo

8oz Orzo
handful baby spinach
handful grape tomatoes
1-2 tbsp olive oil
1/2 small lemon, juiced
sea salt
cracked lemon pepper
oregano
feta cheese

• Cook orzo as direction say.
• Drain & rinse orzo.
• Mix orzo & rest of ingredients.'
• *I ate this warm, but I bet it tastes good cold as well.
• Serves 4.
• *Goes great with Mediterranean Thighs.
  

Black Bean & Corn Salad

1 can sweet corn, drained & rinsed
1 can diced tomatoes, drained & rinsed
1 can black beans, drained & rinsed
1 tbsp olive oil
2 tbsp lime juice
3 tbsp cilantro, chopped
1/2 tsp cumin
1/4 tsp pepper
1/2 tsp sea salt
1 clove garlic, finely chopped
1 avocado, diced

• mix everything in a bowl EXCEPT avocado
• Refrigerate until ready to serve
• Add avocado before serving
• *This is great on it's own or as a topping for Cafe Rio Pulled Pork
• Serves 4
  

Sweet Potato Casserole (Yams)

8 yams cooked, mashed, sweet potatoes
1/2 c butter
1 c sugar
3 c mini marshmallows
2 eggs
1 c brown sugar
1 tsp vanilla
1/3 c flour
1/2 tsp cinnamon
1/3 c butter
1/3 c milk
1 c chopped pecans

• Combine yams, sugar, eggs, vanilla, cinnamon 1/2 c butter, pecans & milk.
• Beat until smooth.
  
• Spoon into a greased 2 qt casserole dish.
• Sprinkle with marshmallows.
• Combine brown sugar, flour, & 1/3 c butter.
• Sprinkle over top of casserole.
• Bake at 350 for 30 minutes.

Marinated Pasta Salad

16 oz bow tie pasta-cook & drain-marinate 8 hours in:
1/2 c oil
2/3 c teriyaki sauce
1/2 tsp salt
1/2 tsp pepper
6 tbsp sugar
2/3 c vinegar

• Put in ziplock bag & refrigerate.

Salad
10 oz baby spinach
6 oz Craisins
(2) 11 oz cans Mandarin oranges
6 oz honey roasted peanuts
1/8 c sesame seeds

• Spread spinach, then pasta on large platter.
• Toss lightly & add remaining ingredients.
• Marinade will act as dressing.
  

Strawberry & Spinach Salad

1 lb fresh strawberries
14 oz baby spinach
Gorgonzola cheese
Dressing
5 oz sugar
3/4 tsp Worcestershire sauce
1/2 tsp Paprika
1/2 c olive oil
1/2 c balsamic vinegar
2 tbsp sesame seeds

• Wash & hull strawberries & set aside.
• Wash spinach & remove any stems.
• In bowl, whisk together remaining ingredients.
• Slice strawberries in half & mix with spinach.
• Pour dressing over salad & add Gorgonzola.
  

Gorgonzola Dressing

*I could eat this by the spoonfuls.

2 tsp olive oil
4 oz Pancetta (cut into small pieces)
2/3 c butter milk
1/2 c sour cream
1 large garlic clove, minced (I use the jar kind)
6 oz crumbled Gorgonzola
salt & pepper

• Heat the oil in a skillet on medium heat.
• Saute Pancetta until crip & golden (about 5 minutes).
• Using a slotted spoon, transfer the Pancetta to a paper towel lined plate to drain the excess oil.
• Stir butter milk, sour cream & garlic in medium bowl to blend.
• Mix in Gorgonzola.
• Season with salt & pepper.
• Cover & refrigerate.
• Stir to blend before using, adding milk to thin it if necessary.
• Can be made up to 2 days in advance.
• Taste best over 1/4 wedge iceberg lettuce.
  

Broccoli Cheese Casserole

2 bags Success Rice
Cheddar cheese
salt & pepper
2 cans Cream of Chicken soup
frozen broccoli florets

• Boil rice & drain. Pour into casserole dish.
  
• Boil broccoli & drain.
  
• Mix soup into rice.
• Add broccoli, salt, pepper, cheese & mix.
• Bake at 350 for 30 minutes
  

Pasta Salad

1 pkg spiral pasta
1 1/4 c olives (sliced)
1 c red pepper (chopped)
1/4 lb hard salami (cut into thin strips)
1 small red onion (cut into rings)
1/2 c grated Parmesan cheese
1/4 c Wishbone Italian salad dressing

• Cook pasta, rinse & drain.
• Combine olives, red pepper, salami, red onion, Parmesan & dressing.
• Add pasta & toss well.
• Chill.
• Serves 6
  

Pink Fruit Salad

*Great on a hot day!

1 can Eagle Brand milk
1 can cherry pie filling
9 oz Cool Whip
1 can mandarin oranges (drained)
1/2 c pecans
8 oz crushed pineapples (drained)
1/2 c coconut
2 c mini marshmallows

• Mix milk & Cool Whip.
• Add fruit.
• Add the rest of ingredients.
• Chill.