Corn Souffle

I think most of you know by now that Jarod nor I eat vegetables.  However, sometimes I find an exception to the rule!  Jarod's aunt made this corn souffle for Thanksgiving and I tried some and LOVED it.  It's super sweet and almost tasted more like a dessert than a vegetable.

Cooking Time:  30 Minutes
Yields:  6 Servings

Ingredients

2 Cans Sweet Cream Corn
1/2 Cup All Purpose Flour
1/4 Cup Sugar
6 Eggs
1 Stick Butter


Directions

1. Preheat the oven to 400 degrees.
2. Mix all ingredients together and put in a casserole dish.
3. Bake for 35 minutes.

From Donna's Kitchen

Roasted Veggies

This is one of the few ways I will eat vegetables.

Cooking Time:  30 Minutes
Yields:  4 Servings

Ingredients

1 Bag of Frozen Onion and Bell Pepper mixture
Butter
Tony's
Garlic Salt

Directions

1. Preheat oven to 350 degrees.
2. Thaw veggie mixture and pour into an ungreased baking dish.
3. Put pats of butter on top of vegetables.
4. Sprinkle with Tony's and Garlic Salt.
5. Bake for about 30 minutes.

Sorry this is not more accurate, but it really just depends on the amount of veggies you use.  I'm sure you could just as easily do this with fresh veggies or other veggies besides onions and bell peppers.  Keep in mind Tony's is spicy so just do a light covering unless you are wanting cajun style veggies  :)

From Lori's Kitchen

Roasted Okra

I saw this recipe for Roasted Okra and thought it would be a healthy alternative to the fried okra I normally fix.  Okra is one of the only vegetables I like, so I've gotten to where I try to fix them once every week or two.  I'm glad I now have another way to fix them.

Cook Time: 20 Minutes
Yields:  6 Servings

Ingredients

36 fresh okra pods, sliced 1/3 inch thick
2 Tbsp olive oil
salt and pepper to taste

Directions

1. Preheat oven to 425 degrees.
2. Combine okra, olive oil, salt and pepper in a ziplock bag and shake to coat.
3. Arrange okra on a foil lined cookie sheet and bake for 10 to 15 min.

Recipe from AllRecipes.com

Hashbrown Casserole

This was always one of my favorite recipes growing up.  Whenever I fix it for company, they always ask for the recipe!

Cook Time:  45 Minutes
Yields:  8 Servings

Ingredients

32 oz Ore Ida Southern Style Hash Browns
1 cup butter, divided
1 can cream of chicken soup
8 oz sour cream
1 tsp salt
1/2 onion, chopped fine
16 oz Velveeta, cubed
2 cups corn flakes, crushed

Directions

1. Preheat oven to 350 degrees.
2. Mix 1/2 cup butter, soup, sour cream, salt, onion and cheese in large boiler and heat over low heat.  Once cheese melts, mix in potatoes.
3. Pour mixture into a lightly greased 9" x 12" pan.  Top with corn flakes.  Melt another 1/2 cup butter and pour over corn flakes.
4. Bake at 350 degrees for 45 minutes or until bubbly and topping is brown.

From Katie's Kitchen

Roasted New Potatoes

We made these as a side to a Deer Roast and both dishes were gobbled up.  These potatoes had such a good flavor that wasn't too strong.  Such an easy dish to prepare!

 

Cook Time:  45 Minutes

Yields:  4-6 Servings

Ingredients

1 1/2 lb new potatoes, quartered

2 Tbsp olive oil or vegetable oil

2 garlic cloves, minced

1/2 tsp dried rosemary

1/2 tsp dried thyme

1/2 tsp salt

1/8 tsp pepper

Directions

1. Preheat oven to 450 degrees.
2. Combine all ingredients in a plastic bag; toss to coat.
3. Pour into an ungreased 9 x 13 baking pan.
4. Bake uncovered for 35 minutes or until potatoes are tender.

From AllRecipes.com

Macaroni Casserole

If you've ever had Picadilly's macaroni, this recipe tastes almost identical!  Such a yummy side that almost everyone will eat.

Cook Time:  45 Minutes
Yields:  6 Servings


Ingredients

1 (8 oz) pkg elbow macaroni
1 can cream of mushroom soup
1 (8 oz) carton sour cream
1 (8 oz) pkg shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees.
2. Cook macaroni in salted water.  Drain.
3. Add soup, sour cream and cheese.  Place in a greased 9" x 13" dish.
4. Bake at 350 degrees for 30 minutes.

I make this up and put it in two smaller dishes (like pictured above) so that I can freeze one and serve one as I am normally only cooking for two.

From Tastes for All Seasons - Department of Human Services Mississippi Association of County & Regional Directors 2004 - pg 78

Caramelized Sweet Potatoes

My husband's Aunt showed us this quick recipe and we have fallen in love with it.  It's great as a snack, side, or even dessert.  In fact, it's probably a little better as a dessert as it can be pretty sweet.  We ate this along with garlic chicken and Rice-A-Roni the other night and it was DELICIOUS!

 

Cook Time:  10 Minutes
Yields:  2 Servings

Ingredients

2 sweet potatoes
1 Tbsp butter
1 cup brown sugar
(I completely estimated on the measurements as it is all by taste really)

Directions

1. Wash the sweet potatoes.  Take a fork and poke holes in the potatoes.
2. Microwave the potatoes on high for 10 minutes.
3. Cut potatoes in half.  Add butter and brown sugar to taste.
4. Mix together and eat!

From Donna's Kitchen

Escalloped Potatoes With Cheese

This was a very tasty dish and went great with the Baked Pork Chops, however, I probably won't fix them too often, due to the amount of time they have to cook.

 

Cook Time:  2 Hours
Yields:  6-8 Servings

Ingredients

4 large baking potatoes
1/4 cup butter
1/2 lb grated cheddar cheese, divided
1 cup minced onion
1/2 cup minced parsley
1 Tbsp salt
1 tsp pepper
1 tsp savory
1/2 tsp paprika
2 1/2 cups milk and light cream mixed

Directions

1. Wash and peel potatoes, slice thin as a dime.  Put in ice water for awhile and drain.
2. Preheat oven to 450 degrees.
   
3. Grease bottom and sides of 9x13 baking dish.
4. Put a layer of potatoes in the dish.  Dot with butter and sprinkle generously with cheese, onion, parsley, salt, pepper, savory and paprika.  Repeat until you have four layers.  Save 1/4 cup cheese to sprinkle on top later.
5. Pour milk and cream to cover the potatoes.
6. Bake at 450 for 10 min.  Reduce to 350 degrees.  Sprinkle on cheese.  Bake until tender; about 2 hours.

I'm not sure if the 2 1/2 cups milk and light cream should have been 2 1/2 cups of each or only 2 1/2 cups.  I used 2 1/2 cups of each, to make a total of 5 cups liquid that was poured on the dish and it seemed to come out about right. 

From Spoons and Spires Cookbook - pg 56