Green Bean Almondine - Nuts!

1 pound fresh green beans

¼ cup slivered almonds 

2 Tablespoons butter

2 cloves garlic, chopped

Salt and black pepper to taste

Place beans in a microwave-safe casserole dish with enough water to cover the bottom. Microwave on high until almost tender, 8-10 minutes. Drain in a colander then run under cold water to keep greens fresh. 

Heat a frying pan over medium heat. Add almonds and cook until just starting to turn golden; about 5 minutes. Watch closely so as not to burn. Take the pan off the heat and add butter to melt. Return to heat and add garlic. Add green beans, salt and pepper to taste and mix until heated through; about 5 to 7 minutes.

Spanakopita - Restaurant Recipes

1 can spinach, drained 

1 package creamed spinach

½ cup minced onion

1 pound feta cheese

½ cup Ricotta cheese

½ cup tzatziki sauce 

1 package phyllo sheets

1 teaspoon ground black pepper

¼ cup milk 

1 egg

Tzatziki sauce 

8 ounces plain yogurt 

½ cucumber, peeled, seeded and minced 

1 Tablespoon Greek dressing

Preheat the oven to 375 degrees F. Mix together all ingredients and refrigerate. This can be made ahead of time. 

Saute onions, add both kinds of spinach, feta, ricotta, black pepper and half of the tzatziki sauce. Heat and stir. With the other half of the tzatziki sauce, add ¼ cup milk and 1 egg.

Butter a lasagna pan and layer phyllo sheets on bottom. Layer yogurt mix and repeat 3 times. Layer spinach mix and repeat 3 times. Layer last of the phyllo sheets on top and butter top of phyllo. Bake at 375 for 40 minutes.

Red Lobster Stuffed Mushrooms - Restaurant Recipes

1 pound fresh button mushrooms

¼ cup finely chopped celery 

1 small onion, finely chopped

1 small red bell pepper, finely chopped

½ pound crab claw meat

2 cups crushed oyster crackers 

½ cup shredded cheddar cheese

¼ teaspoon garlic powder

½ teaspoon Old Bay seasoning

¼ teaspoon freshly ground black pepper 

¼ teaspoon salt

1 egg

½ cup water

Grated cheddar cheese

Preheat the oven to 400 degrees F. Saute celery, onion and bell pepper for two minutes and transfer to a plate to cool. Wash mushrooms and remove stems. Set the caps aside and finely chop the stems. 

Combine the sauteed mixture with the chopped mushroom stems and all other ingredients except the grated cheddar and mix. Put the mushroom caps in a casserole dish and spoon stuffing into each mushroom. Top with grated cheese and bake for 12-15 minutes until the cheese is slightly browned.

Applesauce Streusel - Seasonal Fruits

2 cups self rising flour

2 teaspoons cinnamon 

½ teaspoon allspice

¼ teaspoon cloves  

¼ cup sugar

¼ cup brown sugar

1 ¼ cup applesauce

⅓ cup oil

2 eggs

½ cup milk or buttermilk 

1 teaspoon vanilla extract

½ cup brown sugar 

¼ cup walnuts or pecans

1 Tablespoon butter

Preheat the oven to 375 F. Grease bread loaf pan. Gently mix flour, cinnamon, allspice, cloves and sugars together in a large bowl. Add applesauce, oil, eggs, milk and vanilla. Pour ½ of the batter into the loaf pan. Mix brown sugar, nuts and butter and sprinkle ½ of mixture over batter in the pan. Pour remaining batter on top and sprinkle remaining streusel mixture over the top of the pan. Bake 30-45 minutes or until a toothpick inserted in the center comes out clean. 

Canned Fruit Salad - Seasonal Fruits

5 cans of fruit (ideas include: pears, peaches, pineapple, grapefruit, mandarin oranges, mixed fruit)

1 cup shredded coconut

1 can maraschino cherries

Drain juices from canned fruits into a separate container (reserve juices).

To take this recipe up a level, try adding fresh seasonal fruits right before serving. Also, if you do not like coconut, put a dollop of cool whip or whipped cream on top to make it a light dessert.

Watermelon Strawberry Caprese Salad - Seasonal Fruits

3 cup watermelon, cubed

2 cup strawberries, sliced

1/2 cup Feta cheese, crumbled

1/4 cup extra-virgin olive oil

1/4 cup fresh basil, torn

In a large bowl, combine watermelon, strawberries, feta and olive oil. Season with salt and pepper, if desired and toss to coat. Garnish with basil and serve.

Cooking Tips: The juices from the watermelon turned the Feta a nice shade of pink, so I think that I would mix the fruits and oil together and add the Feta when serving. Also, I think the oil could be cut down a bit to the cook's liking.

Fruit Bites - Seasonal Fruits

1 sliced baguette

1 (8 ounce) container whipped cream cheese

2 Tablespoons honey

Blueberries

Sliced peaches

Toast baguette slices at 350 degrees F for 12 minutes. Mix honey and cream cheese and spread on baguette. Top with blueberries, sliced peaches or other desired fruit. Drizzle with additional honey if desired. 

Peach Almond Streusel Muffins - Seasonal Fruits

Cooking Tips: The streusel for these crumbly, buttery breakfast treats can be made up a day in advance and kept in the refrigerator. These muffins are best the day they are made so don't hold back. 

STREUSEL TOPPING

3 Tablespoons all-purpose flour

¼ cup almond meal

3 Tablespoons granulated sugar

2 Tablespoons cold, unsalted butter, cut into pieces

MUFFINS

2 ¼ cups all purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

½ teaspoon ground cinnamon

½ teaspoon ground ginger

1 cup packed light brown sugar

6 Tablespoons vegetable oil

⅔ cup buttermilk

1 large egg

½ teaspoon pure almond extract

1 ½ cups chopped peaches (about 1 large)

¼ cup sliced almonds, toasted 

Preheat the oven to 375 degrees F. Line a 12 cup muffin tin with paper liners. 

To make the streusel, whisk together the flour, almond meal, and granulated sugar in a medium bowl. Add the butter and work it into the  flour mixture with a pastry blender or your fingertips until the mixture resembles small peas. Cover and chill while you prepare the batter. 

To make the muffins, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and brown sugar in a large bowl. Whisk together the vegetable oil, buttermilk, egg and almond extract in a medium bowl. Stir the wet mixture into the dry mixture until just combined. The mixture will be thick. Stir in the peaches. 

Spoon the batter into the prepared muffin cups, filling them almost to the top. Sprinkle the almonds evenly over the top of each muffin, followed by about 1 Tablespoon of the streusel. 

Bake for 24-26 minutes, until the edges are golden brown and a pick inserted into the center of a muffin comes out clean. After baking, be sure to remove the muffins from the pan after 5 minutes so that they don’t dry out. They will keep at room temperature in an airtight container for 1-2 days; if they last that long.

Homestyle Waffle - Sandwiches

8 Kellogg Eggo Home style Waffles

1/4 cup spicy brown mustard

1/2 teaspoon caraway seeds 

3/4 pound shaved or very thinly sliced ham 

1 1/2 cup or 6 ounces Gruyere, Swiss, Cheddar, Mozzarella, Provolone or other cheese

Preheat the oven to 400 degrees F. Stack waffles on large microwave-safe plate. Microwave uncovered on high for 20-40 seconds. Spread mustard on 4 of the waffles. Sprinkle with caraway seeds. Stack with ham and sprinkle cheese on top. Top with remaining 4 waffles, making sandwiches. Individually wrap each sandwich in foil. Place on baking sheets and bake for 20-25 minutes till cheese is melted. You can use American cheese, yellow mustard and skip the caraway seeds if desired 

Chickpea Salad - Sandwiches

2 (15 ounce) cans chickpeas, rinsed and drained 

1 cup finely chopped carrots

1 cup finely chopped celery

1 cup finely chopped red bell pepper 

3/4 cup finely chopped cucumber 

2/3 cup finely chopped zucchini

1/2 cup finely chopped red onion 

1/2 cup finely chopped green onion 

1/4 cup Italian salad dressing 

4 cloves garlic, finely chopped 

2 Tablespoons capers with liquid

1/4 teaspoon paprika

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper 

1/8 teaspoon cayenne pepper 

1-2 Tablespoon olive oil 

12 slices whole wheat or Italian bread 

Mash chickpeas with a fork in a very large bowl. Stir in carrots, celery, bell pepper, cucumber, zucchini, onion, salad dressing, garlic, capers, paprika, salt, black pepper and cayenne. 

Brush oil on 1 side of each bread slice. Spoon on chickpea mixture onto 6 slices of read. Top with remaining 6 slices, oil side down. 

Fast and Fabulous Brussels Sprouts

I found this recipe on a whim and texted it to my husband to make for dinner that night. It was delicious and turned out great.  Not only will we be making this again, but I want to experiment with some different spices to jazz it up. What we did find out making it was that it is quick, easy, and makes Brussels sprouts that will melt in your mouth. I will add pictures the next time we make it as we ate it so quickly this time, there was nothing left!

1 pound Brussels sprouts, trimmed and halved 
3 Tablespoons butter, melted (I did not melt the butter, but just added it to the slow cooker and it was fine)
1 1/2 Tablespoon Dijon mustard (this was also a ballpark; I think I did 3 squirts)
1/2 teaspoon (2 shakes) tarragon
1/2 teaspoon (a pinch) salt
1/4 teaspoon ground black pepper (do not add more than this because the pepper will overpower the tarragon)
1/4 cup water
Garnish: fresh tarragon (we did not have this but they were still very tasty)


Combine all ingredients except fresh tarragon garnish in slow cooker. Cover and cook 2-2 1/2 hours on high or 4-5 hours on low, or until sprouts are tender. Some sprouts might get brown or crispy. Stir before serving and garnish with tarragon, if desired.



This recipe originates from the Fix-It and Forget-It Best of Fall Recipes: Quick and Delicious Slow Cooker Meals by Hope Comerford.

German Potato Pancakes - Grandma's Recipes

2 ¼ cups peeled potatoes, coarsely shredded

½ cup green onions, sliced 

⅓ cup flour 

1 egg 

½ teaspoon salt 

Pinch of pepper 

Combine all ingredients. Heat 2 Tablespoons oil in a skillet. Pour batter (¼ cup at a time) into the oil. Spread to flatten. Fry on one side then flip to fry on the opposite side. 

Variations:

Add less onion and substitute chopped apple. 

recipesfeed.net/german-potato-pancakes/ 

Pickled Red Onions

2 red onions, thinly sliced 
1 cup white vinegar 
3 Tablespoons agave 
1-1.5 teaspoons salt 
6 whole peppercorns 

Heat all ingredients, except onion, to boil. Pour over red onion and let sit for at least 1 hour. Flavor will develop the longer it sits. Store in airtight container or sealed mason jar for up to 2 weeks.

JIFFY Corn Muffins - Southern Comfort Food

1 package JIFFY Corn muffin mix 

1 egg

⅓ cup milk 

Preheat oven to 400 degrees Fahrenheit. Blend all ingredients into slightly lumpy batter. Fill muffin cups ⅔ full. Bake 15-20 minutes in preheated oven or until golden brown. 

Cucumber Coleslaw - Southern Comfort Food

4 cups shredded cabbage 

4 cups diced cucumber 

1 teaspoon sugar 

½ teaspoon salt 

½ teaspoon celery seed 

1 Tablespoon vinegar 

½ cup mayonnaise 

Toss together the cabbage and cucumber. Sprinkle the mixture with sugar, salt and celery seed. Add the vinegar and mayonnaise. Mix well and refrigerate at least two hours. Serves 6. 

Cream of Asparagus Soup - Southern Comfort Food

4 cups fresh cut asparagus 

2 cups water, divided 

¼ cup finely chopped green onions or 1 teaspoon onion powder

5 Tablespoons butter 

5 Tablespoons all-purpose flour

½ to 1 teaspoon salt

¼ teaspoon white pepper 

4 cups whole milk 

1 Tablespoon chicken bouillon granules

Place asparagus in a large saucepan and cover with 1 cup water. Boil, cover and cook for 3-5 minutes, until tender. Drain and save liquid. 

In a separate saucepan, saute onions in butter until tender. Stir in flour, salt and pepper until blended. Gradually stir in milk, bouillon, reserved cooking water and remaining water. Boil, cook and stir for 2 minutes or until thick and bubbly. Stir in asparagus and heat through. 

https://tasteofhome.com/recipes/winning-cream-of-asparagas-soup/print/

Boiled Peanuts - Southern Comfort Food

2-3 pounds raw peanuts

1 ½ cups salt

2-3 gallons water 

Peanuts cook 6 to 8 hours at a low rolling boil until they  become tender. 

Continue adding water throughout the day while peanuts are cooking. 

Pick out any sticks that may be in peanuts. Pour the peanuts in a colander and rinse under running water. Place peanuts in a large Dutch oven and cover with water just until they begin to rise above the rim of the pot. Set the pot on the stove and turn the burner on high. 

Once water begins to boil, reduce the heat so that there is a slow boil. After all the peanuts have absorbed enough water to no longer float, begin adding salt, about ¼ cup at a time. Using a large slotted spoon, mix the salt into the boiling peanuts. 

About once per hour, dip up 2 or 3 peanuts to cook. Break them open and taste to see if more salt is needed. 

Peanuts are ready to eat when they have reached your desired tenderness. Usually takes at least 6 hours to achieve tenderness. 

Beans and Rice - Southern Comfort Food

1 cup long grain brown rice

2 cups dried red kidney beans
1 red onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
8 garlic cloves, minced
1/2 cup chives
2 tbsp. Cajun seasoning
1 tbsp of smoked paprika
1/2 tsp. salt
6 cups boiling water

Add everything to the crock pot and stir together. Cook on low for around 6-8 hours. Cooking times may vary slightly depending on your crockpot.

Balsamic-Honey Brussels Sprouts and Onions - Southern Comfort Food

1 Tablespoon vegetable oil 

1 ½ pounds fresh Brussels sprouts, halved 

2 large red onions, cut into wedges

¼ cup balsamic vinegar 

2 tablespoons honey 

3 sprigs fresh thyme 

1 teaspoon salt

½ teaspoon ground black pepper 

Heat large cast iron wok directly in coals. Brush wok with oil. Add Brussels sprouts and onion. Cook, stirring frequently, until browned and tender. 

In a small Mason jar, combine vinegar, honey, thyme, salt and pepper. Secure lid, and shake until well combined. Stir vinegar mixture into vegetables until well combined. Remove from heat; transfer vegetables to a serving platter and serve warm. 

Skillet Bread with Creamy Artichoke Dip - Cast Iron Skillet

PAM spray 

1 (14 ounce) can artichoke hearts

2 cups fresh baby spinach

½ teaspoon garlic powder 

1 Tablespoon fresh parsley 

2 teaspoons red chili flakes 

¼ cup mayonnaise 

Salt and pepper 

2 Tablespoons extra virgin olive oil 

14 dinner rolls, frozen 

½ cup butter, unsalted 

8 ounces cream cheese

1 cup mozzarella cheese 

½ cup Parmesan cheese 

½ cup sour cream 

Place a small bowl upside down in a 12 inch cast iron skillet, spray around bowl and sides of skillet with PAM spray. Place frozen dinner rolls around the bowl inside the skillet. Cover with a towel and place in a warm area to rest and rise for 1 hour. In another skillet, heat oil. Add spinach and artichoke hearts. Cook and toss until spinach is soft. Add cream cheese, sour cream, mayonnaise, mozzarella cheese, salt and pepper. Mix. Remove bowl from skillet. Pour the dip in the center of the rolls in the skillet. Melt butter and add parsley and red chili flakes. Brush on the top of rolls. Sprinkle the top with Parmesan cheese and bake at 350 for 20-25 minutes.