White Cheddar Stuffed Mushrooms (Keto Style)

 Ingredients:

• 24 white button (or baby portobello)
• 1 1/2 cups President brand Garlic & Herbs Pub Cheese
• 1/2 cup finely grated parmesan cheese
• 3 slices provolone cheese, roughly chopped
• 2 tablespoons Half & Half
• 1/2 cup crushed pork rinds

Directions:

1. Preheat oven to 375 °.
2. Wipe the mushrooms with a damp paper towel to remove any dirt.
3. Use a paring knife to trace around the stem; then gently pull it out.
4. Stuff each mushroom with the herb pub cheese until it is almost to the top.
5. Combine the grated parmesan, roughly chopped provolone and Half & Half. Microwave for 25 seconds. Let it cool.
6. The cheese mixture will harden, but this makes it easier to top the mushrooms with it. Use your hands to evenly top each mushroom with the mixture. Be careful NOT to over stuff them. The filling can bubble up slightly as it bakes, and you don't want the filling to overflow onto the cookie sheet.
7. Place the mushrooms on a foil or parchment lined cookie sheet.
8. Bake for 15 minutes or so until the tops are golden and the bottoms are still firm enough to hold their shape. Halfway through, the mushrooms in the middle may need to be rotated for even browning.
9. Let the mushrooms sit for 5 minutes before serving. This allows them to firm up and also to cool slightly, as they get very hot on the inside.

Rosemary Roasted Chicken and Vegetable

 Thanks, Luke, for another great recipe!

Ingredients:

• 2 sweet potatoes, peeled and cut into 1" cubes
• 2 red bell peppers, cut into 1" cubes
• 1 onion cut into 1" cubes, layers separated
• 10 oz. jar artichoke hearts
• salt & pepper to taste
• 2 tsp. chopped fresh rosemary
• 2 chicken breasts, cut in half, crosswise
• 1 tsp. lemon zest
• lemon wedges for serving

Directions:

1. Preheat oven to 425°.
2. Place sweet potatoes in shallow bowl & microwave 2 minutes.
3. Coat 9"x13" pan with cooking spray.
4. Combine potatoes, peppers, onion & artichoke hearts in the pan. Sprinkle with salt & pepper, drizzle with 1/4 tsp. of olive oil, & 1 1/4 tsp. rosemary.
5. Stir to coat.
6. Move the vegetables to the sides, leaving a 4" path down the center of the pan.
7. Place chicken down center of pan. Brush with oil & sprinkle with remaining rosemary (approximately 3/4 tsp.)
8. Bake for 45 minutes or until chicken is 160°. 
9. Stir lemon zest into vegetables & combine.
10. Plate & enjoy!

Make Ahead Mashed Potatoes

(Prep time: 40 minutes ~ Baking time: 30-45 minutes)

Ingredients:

• 5 pounds russet or baking potatoes
• 1 stick salted butter
• 1 cup sour cream
• 8 oz. cream cheese, softened
• 1 teaspoon salt, or to taste

Directions:

1. Peel and rinse potatoes.
2. Cut potatoes into 2-inch pieces.
3. Put cut up potatoes in a large stock pot and cover with water.
4. Boil potatoes until they are fork tender (approximately 18-20 minutes)
5. Drain potatoes and add remaining ingredients.
6. Thoroughly mix all ingredients with a mixer.
7. Taste and adjust amount of salt if necessary.
8. Transfer mashed potatoes to a shallow baking dish (9x13) and cover with foil.
9. Right before baking, I usually drizzle melted butter on top of potatoes.
10. Bake at 350° for 30 - 45 minutes or until hot.

*** This delicious recipe was borrowed from www.makedinnereasy.com.

Mashed Potato Casserole

The beauty of this recipe is that it can be prepared a day ahead...I love being able to prep early!!! Just cover the pan of mashed potatoes with foil and keep in the refrigerator. Baking time will take longer because the casserole is cold, maybe 30-40 minutes. Then add toppings.

 

Ingredients:

4 pounds potatoes, peeled and cubed to be boiled

about 3/4 cup milk

1/2- 3/4 cups sour cream

4 tablespoons butter

2 cups shredded cheddar

1/4 cup plus 2-4 tablespoons freshly snipped chives

2.8 oz. bag Oscar Mayer Real Bacon Recipe Pieces

salt and pepper to taste

Directions:

1. Cook the potatoes in salted, boiling water until they are tender. Drain well.
2. Butter 9x13 glass baking dish. 
3. Preheat oven to 350 degrees while preparing the casserole.
4. Add butter and mash into the potatoes.
5. Add 1/2 cup milk and 1/2 cup sour cream and beat until incorporated.
6. Stir in 1 cup of cheese and 1/4 cup chives.
7. Add more milk or sour cream if needed. Potatoes should be very creamy.
8. Taste potatoes and season with salt and pepper.
9. Spoon potatoes into baking pan; evenly smooth potatoes.
10. Cover with foil and bake in oven for 15-20 minutes until they are hot.
11. Remove dish from oven and remove foil.
12. Sprinkle the remaining 1 cup cheese over the potatoes and return them to the oven.
13. Bake for about 10 minutes, just until the cheese is melted and casserole is hot.
14. Remove casserole from oven. Sprinkle with all the crumbled bacon and 2 teaspoons of fresh snipped chives.
15. Enjoy!
 

Veggie Bars

Ingredients:

• 2 cans Pillsbury Crescent Rolls
• 2 - 8 oz. bars softened cream cheese
• 1 cup mayonnaise
• 1 pkg. Hidden Valley Ranch Dressing mix
• 1/2 cup finely chopped fresh broccoli
• 1/2 cup finely chopped carrots
• 1/2 cup chopped green onions
• 1/2 cup finely chopped radishes
• 1 cup shredded sharp cheddar cheese

Directions:

1. Preheat oven to 350 degrees.
2. Combine softened cream cheese and mayonnaise. Add powder Ranch mix and blend thoroughly. Refrigerate to allow flavors to blend.
3. Press crescent rolls on cookie sheet (with lip on sides) and bake in preheated oven for 8-10 minutes. Cool.
4. Combine all chopped vegetables together.
5. Assemble:

• Spread cooled crust with cream cheese mixture.
• Sprinkle with mixed veggies.
• Top with shredded cheese.
• Refrigerate.
• Slice into bars to serve.

Fresh Broccoli Salad

In my opinion, this is a 5-star salad! The recipe is requested every time I bring it to a get-together. This recipe is for 8  servings, and it can easily be doubled or tripled. I hope you enjoy it as much as I.

Ingredients:

• 2 heads fresh broccoli
• 1 red onion (sometimes I reduce it to 2/3 red onion)
• 2.8 oz. bag Oscar Mayer Real Bacon Recipe Pieces
• 3/4 c. raisins
• 3/4 c. sliced almonds
• 1 c. mayonnaise
• 1/2 c. white sugar
• 2 TBSP white wine vinegar

Directions:

1. Cut broccoli into bite-size pieces.
2. Cut onion into thin bite-size pieces and add to broccoli pieces.
3. Combine bacon, raisins, almonds and mix well.
4. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth.
5. Mix everything together and chill. (It can actually be made the day before it is to be served. This allows the ingredients times to season together.)

Crash Hot Potatoes

These Crash Hot Potatoes are a nice change from the hum-drum potatoes I always make as a side dish. I didn't want to buy scallions just for this recipe, so I topped them with sour cream and shredded cheddar. They are quite tasty!

Ingredients:

•12-15 baby red potatoes
•1 tbsp olive oil
•Sea salt and fresh cracked pepper

Directions:
1. Preheat the oven to 400 degrees (PW said 450 but I used 400).
2. Boil the potatoes for 10-15 minutes or until fork tender.
3. Place on a cooking sheet coated with cooking spray or drizzled with olive oil.
4. Place the potatoes on the baking sheet and with a potato masher, gently smash each potato.
5. Drizzle with olive oil, sea salt and pepper (add a bit of your favorite dry herbs if you like).
6. Bake in the oven for 20-25 minutes or until crisp and golden brown.
7. Eat plain or top with a little sour cream and green onions.

Dieter's Soup

I found this recipe at Christy Jordan's Southern Plate. I was hesitant to make it because it said "Dieter's Soup". I am SO GLAD I did make it! Papa Dukes and I are both enjoying it. This recipe makes a full pot of soup, so I froze some of it for later.

Ingredients:

16 ounces frozen green beans
1/2 head cabbage, chopped
4-6 large carrots, peeled and chopped
16 ounces frozen okra
1 cup seasoning blend (you can substitute one chopped onion)
28 ounce can crushed tomatoes
1 packet Ranch dressing mix (dry)
6 cups water

Instructions:

Combine all ingredients in a pot and bring to a boil. Reduce heat and simmer until vegetables are desired tenderness. Refrigerate leftovers.

Squash Casserole

A friend of mine made this recipe for a potluck luncheon we had at school years ago. I have made it several times, and it is always a crowd favorite. It is requested every Thanksgiving. It really is the best squash recipe I've ever tasted. It makes about 16-18 servings. Delish!

Ingredients:

1 box cornbread mix
6 eggs
2 sticks (1 cup) butter, melted
1 onion, diced
2 cans sweet creamed corn
3 lbs. (8-10) yellow squash, sliced
1/4 cup sugar
8 oz. shredded cheddar cheese
1/2 tsp. onion powder
1/2 tsp. garlic salt
1/2 tsp. pepper

1. Preheat oven to 350 degrees.
2. Boil squash in water 8-10 minutes, but not more than 15 minutes.
3. In bowl, mix all ingredients, stirring well.
4. Add additional seasonings if needed.
5. Pour into 2 small greased (or 1 large greased) dish.
6. Bake for 45 minutes.

Cheesy Bacon Green Bean Casserole Pot Pie

Although I am not a fan of traditional green bean casserole, I found a delicious Cheesy Bacon Green Bean Casserole Pot Pie that is quite the side dish! It is very popular at our house. The only revision I make is using canned Italian cut green beans...just because we like that particular green bean. Take a few minutes to check out Picky Palate. Jenny's recipes are absolutely the best!

Cracker Barrel's Green Beans

This copycat recipe for Cracker Barrel Green Beans is as close to Cracker Barrel's version I've ever made...YUMMY!

Ingredients:

1/4 lb sliced bacon
3 (14 1/2 ounce) cans green beans, with liquid
1/4 yellow onion
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Directions:

1. In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp.
2. When bacon has browned, add green beans.
3. Add salt, sugar and pepper and mix well.
4. Place onion on top of green beans.
5. Cover saucepan with a lid and bring to a light boil.
6. Turn heat down to low and simmer beans for 45 minutes

Vegetable Beef Soup

Ingredients:
eye of round (amount depends on how meaty your want the soup)
16 oz. can creamed corn
16 oz. can diced tomatoes
1 large can crushed tomatoes
3 cans Veg All
chopped onions (I use frozen onions) ~ amount depends on your taste
beef broth
salt & pepper to taste

Directions:
1. Cook eye of round in crock pot. (I usually cook it on low while I am at work.)
2. When eye of round is done, cut into small bite size pieces.
3. Place all ingredients in stock pot or dutch oven. (Do NOT drain vegetables.)
4. Begin cooking on medium. When soup begins to simmer, turn it down to low. It should be ready to serve in 30 minutes.

Sweet Potato Souffle

Preheat oven to 350 degrees.

Ingredients:
3 cups mashed sweet potatoes (I cheat and buy canned sweet potatoes.)
1 cup sugar
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
1/3 stick butter
1/2 cup milk

Directions:
Mix all ingredients together and pour into greased baking dish; cover with topping.

Topping: (I love this topping, so I usually double it! ☺)
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts
1/3 stick butter, melted

Directions for topping:
1. Mix all topping ingredients thoroughly and sprinkle over souffle.
2. Bake about 35 minutes at 350 degrees.

California Potatoes

Ingredients:
32 oz. frozen hashbrowns
1/2 cup chopped onions
1 stick margarine
16 oz. sour cream
1 can cream of chicken soup
2 cups shredded cheddar cheese
salt & pepper to taste

Directions:
1. Preheat oven to 375 degrees.
2. Melt margarine and pour over hashbrowns and onions.
3. Add sour cream, soup, cheese and salt & pepper.
4. Mix ingredients thoroughly and put in buttered casserole.
5. Bake 40-45 minutes on 375 degrees or until it begins to brown on top.

Aunt Betty's Baked Beans

When Bill and I interviewed babysitters, we knew immediately that Betty Taylor was the one for our precious little Beth Ann. As we got to know Betty and her family, we grew to love them more and more. We spent many nights at their home enjoying a delicious meal with their family. We came to know Betty not only as the best babysitter, but also a great cook. If you like Southern style sweet baked beans, you will LOVE this recipe. It is often a requested dish at our picnics.

Ingredients:
32 oz. pork & beans
1 - 1 1/4 Tablespoons dried onions
1/4 box (4 oz.) brown sugar
1/2 - 3/4 cup ketchup
1/2 stick margarine

Directions:
1. Melt margarine.
2. Mix all other ingredients with margarine and pour in casserole dish.
3. Bake uncovered at 350 degrees for thirty minutes, stirring 2-3 times during baking.

Tom & Wanda's Corn-on-the-Cob

This is the EASIEST way to make corn-on-the-cob! When finished, the corn is completely silk-free. It is delcious too!

Directions:

1. Wrap ear of corn (yes, with the shuck still on the corn) with a dry paper towel.
2. Put in microwave and cook on high for 2 1/2 minutes.
3. Turn ear of corn over and cook on high for another 2 1/2 minutes.
4. Shuck the corn as soon as it is removed from microwave; silks will come off easily while hot. ☺
5. Repeat process for each ear of corn.

If you plan on making several ears of corn, simply wrap each one with foil. Put in a cooler. With lid closed, the corn will remain hot for longer than an hour.

Southern Style Green Beans

Ingredients:
2-4 cans Italian-cut green beans
1 bag bacon bits
1 envelope Lipton Onion Soup Mix

Directions:
1. Pour one can beans (with liquid) into pan.
2. Sprinkle some of the bacon bits.
3. Spinkle some of the soup mix.
4. Repeat layers 1-3 until all beans have been put in pan.
5. If needed, add water to cover beans.
6. Put lid on pan, and cook on medium-high until liquid begins to boil.
7. Turn down to simmer.
8. Cook green beans until liquid is almost completely evaporated. (This may take several hours. ~ According to us Southerners, this is called "cooking down" the beans. ☺