Baked Beans...

16 oz. bacon cooked crispy and crumbled
1 large onion diced
1 large green pepper diced
1 can pineapple and juice
2 large cans pork and beans
16 oz. bottle of ketchup
1 Tbs. mustard
2 Tbs. Worcestershire
1 tsp. liquid smoke
1/2 cup brown sugar

Cut bacon into bite sized pieces and brown in pan until crispy.  Dice and sauté green pepper and onion in left over bacon grease.  Once everything is cooked, add to a crockpot.  Add the rest of the ingredients and stir well.  Cook on low for 3 hours.  Still occasionally while cooking.

Disneyland Cornbread

from Six Sisters' Stuff blog

Disneyland's Sweet Cornbread Recipe

This sweet cornbread was served at Big Thunder Ranch BBQ until it closed at the end of 2015. Once you've had this cornbread, you won't ever go back to any other recipe!

Ingredients:
1 (15.25 oz) yellow cake mix
2 (8.5 oz each) Jiffy corn muffin mixes
Ingredients called for on the back of the cake mix (eggs, oil, water)
Ingredients called for on the back of the corn muffin mixes (eggs, milk)

Instructions:
Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray and set aside.
In a large bowl, dump in all three boxes of dry mixes (the 1 cake mix and the 2 corn muffin mixes). Add in the ingredients called for on the back of the cake mix box (usually 3 eggs, water, and oil). Now add in the ingredients called for on the back of each corn muffin mix (usually 1/2 cup milk and 1 egg per box).  Mix all the ingredients together until completely combined (but try not to over-mix). Pour batter into prepared pan and bake for 28-33 minutes or until a toothpick stuck into the center of the cake mix comes out clean.  Serve warm with butter and honey.  Serves: 16

Sweet Potato Pomegranate Salad

recipe from www.twopeasandtheirpod.com

yield: SERVES 6 

prep time: 10 MINUTES

cook time: 30 MINUTES

total time: 40 MINUTES

INGREDIENTS:

FOR THE SALAD:

4 large sweet potatoes, peeled and cut into 1-inch cubes

1 tablespoon olive oil

Salt and pepper, to taste

1 cup pomegranate arils

1/2 cup pepitas

1/2 cup feta cheese

FOR THE POMEGRANATE DRESSING:

2 tablespoons pomegranate juice

2 tablespoons red wine vinegar

1 tablespoon honey

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

DIRECTIONS:

Preheat the oven to 400 degrees F. Place the sweet potatoes on a large baking sheet. Drizzle with olive oil and toss until sweet potatoes are well coated. Season with salt and pepper, to taste. Roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender. Remove from oven.

Place the sweet potatoes in a large bowl. Add pomegranate arils, pepitas, and feta cheese.

In a small bowl, whisk together pomegranate juice, red wine vinegar, honey, olive oil, salt, and pepper. Drizzle dressing over sweet potato salad. Gently toss. Serve immediately.

Pomegranate Jell-O

1large pkg Raspberry Jell-o
1⁄2 cup sugar
1pkg cranberries, freeze then chop 
1 c. pecans, chopped
1 small can crushed pineapple
1 large pomegranate

Mix Jell-o according to package directions, add the sugar. Soft set in 9x13 pan. Add other ingredients. Set until firm.  Top with sweetened whipped cream.  

Fruit Dip

1/2 cup brown sugar
8 oz. cream cheese
2 containers vanilla greek yogurt
5 oz. mini chocolate chips
1/4 cup heavy cream

Mix together sugar and cream cheese.  Add vanilla yogurt.  Add heavy cream and whip until holds and peaks.  Add chocolate chips.
Serve with fruit of choice.

Thanksgiving Dressing

recipe from:  Epicurious

INGREDIENTS

3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4" slices celery
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 cups low-sodium chicken broth, divided
2 large eggs

Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.

Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.

Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

Makes 8-10 servings

Sweet Potato Casserole

Sweet Potato Casserole

3 cups cooked and mashed red sweet potatoes
1 cup brown sugar
1/2 tsp. salt
2 eggs
1/3 cube of butter (softened)
1/2 cup milk
1 tsp vanilla

Mix together the above ingredients and place them in a greased baking dish.

Topping:
1 cup brown sugar
1/3 cup flour
1/3 cube butter (softened)
1 cup chopped pecans

Mix together and sprinkle over the top of the casserole.  Bake 350 for 35-45 minutes.  I like to make 1 1/2 x the crumb topping.  I like a large nut to casserole ratio!

Notes:  I peeled and cut two very large sweet potatoes into about 2 inch chunks and cooked them in a mesh strainer/steam basket on high pressure in my Instant Pot for 5 mins, did a quick release, drained the water and used a hand mixer to mash them.  This ended up being almost exactly 3 cups of mashed sweet potatoes. 

Hawaiian Baked Beans....

2 (15 oz.) cans pork & beans, undrained
1 (15 oz.) can red kidney beans, drained & rinsed
1 (15 oz.) favorite white bean, drained & rinsed
1 cup shredded cheddar cheese,
1 (15 oz.) can chunk pineapple, drained 
1/2 lb. bacon, crispy and crumbled
1 small onion, chopped
3/4 cup brown sugar
3/4 cup ketchup
1 tbsp. Worcestershire sauce

Preheat oven to 350 degrees F. 

Mix beans, cheese and pineapple in a 9x13" baking dish.

Cook bacon until crispy. Drain excess fat, leaving 1-2 tablespoons to cook the onions in. Once the bacon is cooled, crumble and set aside.

Add the onions to the skillet with the bacon grease. When the onions are soft, add the sugar, ketchup and Worcestershire. Heat until boiling. 

Add the hot onion mixture to the bean mixture. Mix in bacon crumbles. Cover with foil and bake covered for about 45 minutes. Remove foil and cook uncovered for about 15 minutes or until the beans are set.

Instead of baking you can warm on a Treager Grill.

Simple Coleslaw

1/2 head green cabbage
1 carrot, finely chopped or grated
1/2 cup mayonnaise
1/2 teaspoon seasoning salt
1/4 teaspoon ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 1/2 tablespoon white vinegar

Chop the cabbage and the carrot and place them in a bowl.  Make dressing by whisking together the remaining ingredients in a small bowl and then pour it over the cabbage and carrot mix.  Stir and refrigerate for 30 minutes before serving.  I like to serve this with/on pulled pork sandwiches.  

Calico Baked Beans...

1/2 lb. Bacon
1/2 Chopped Onion
1/2 lb. Hamburger
1 tsp. Salt
1 tsp. Dried Mustard
16 oz. Pork and Beans
16 oz. Pinto Beans partially drained
16 oz. Black Beans drained and rinsed
16 oz. Kidney Beans Drained
3/4 cup Ketchup
1 cup Brown Sugar
3 tsp. Apple Cider Vinegar

Cook and crumble bacon and set aside.  Brown hamburger and onion together till hamburger is cooked through.  Combine the rest of the ingredients and place in a 8x10 tin foil dish.  Put on treager for 1 hour on 300 degrees.  If you don't have a trigger cook in oven on 350 degrees for 40 minutes.

Instant Pot Refried Beans

• recipe slightly adapted from Mel's Kitchen Cafe
• 
  
• 1 tablespoon olive oil
• 2 jalapeño, cored, seeded and finely chopped
• 1 small onion, chopped (about 1/2 cup)
• 3-4 cloves garlic, finely minced
• 1 1/2 pounds dry pinto beans, rinsed
• 8 cups water
• 4 cups chicken or vegetable broth
• 2 teaspoons salt
• 2 tablespoons white vinegar

1. In the insert of an electric pressure cooker (or in a stovetop pressure cooker), heat the oil (using the Sauté function on the InstantPot) and add the jalapeños, onion, and garlic, and sauté for 1-2 minutes, stirring often.
2. Add the rinsed and drained beans, water, broth, salt and vinegar.
3. Secure the lid on the pressure cooker and cook on high pressure for 30 minutes (stovetop) and 35 minutes (electric).
4. Let the pressure naturally release. Reserve two cups of the liquid in a separate bowl.
5. Drain the rest of the liquid off the beans. Using an immersion blender, potato masher (or spooning the beans into a blender), process/mash to the desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency.
6. Refrigerate for up to a week or freeze for several months.

I froze the leftovers in 2 cup increments in quart-sized freezer bags and they thaw and reheat great.  

Instant Pot Mac and Cheese

• 1 box (16 ounce) of elbow macaroni
• 4 cups of water
• 3 Tb of butter
• 2 tsp salt
• 1 cup of heavy whipping cream (can sub 1 can of evaporated milk(12 ounce), half and half, or even whole milk)
• 2 cups of shredded medium or sharp cheddar cheese

Place the macaroni, water, salt and butter into the Instant Pot.  Set Instant Pot on 4 minutes high pressure and do a quick release of the pressure as soon as it's done.  Take lid off and immediately add whipping cream and stir. Then slowly add cheese and stir until it melts.  You can add a little hot sauce and dry mustard for flavor if desired.

Cranberry Fluff - a different version

2 c. raw cranberries, ground
1/2 c. sugar
1 c. diced apples
1/2-3/4 c. chopped pecans
3 c. heavy whipping cream, whipped to stiff peaks and sweetened to taste with powdered sugar

Combine cranberries and sugar. Cover and chill overnight. Add apples and pecans.  Fold in whipping cream. Chill.

Mom's Yummy Yams

3 cups mashed yams (canned-drain juice)
1 cup brown sugar
1/2 tsp. salt
1/2 cup milk
2 eggs lightly whipped
1 tsp. vanilla
1/3 stick melted butter

Topping:
1/3 stick margarine
1/3 cup flour
3/4-1 cup brown sugar
1/2-3/4 cup chopped nuts of choice

Whip first 7 ingredients together and place in baking dish.  Mix topping and place on top of yams.  Bake on 350 degrees for 35-40 minutes.

Roasted Broccoli and Carrots

From the Williams Sonoma website

1 1/2 lb. broccoli, cut into 1 inch florets
2 carrots, peeled and cut on the bias into 1/2 inch slices
1 tsp. kosher salt
1/2 tsp. minced garlic
1/4 to 1/2 tsp crushed red peper flakes
zest of 1 lemon
1/4 cup finely grated Parmesan cheese

Preheat oven to 500 degrees.

Divide the broccoli and carrots evenly among 2 baking sheets.  Drizzle each with 1 tbs. of the olive oil and 1/2 tsp. salt.  Toss well, then spread the vegetables out in an even layer.  Transfer to the oven and roast until vegetables are crisp-tender about 8 minutes.

remove the pans from the oven and sprinkle the vegetables evenly with the garlic, red pepper flakes, lemon zest and cheese.  Continue roasting for 2 minutes more.  Transfer the vegetables to a serving bowl and serve immediately.

Wild Rice Stuffing

This was served at my Relief Society Christmas party.  Delicious

1 lb. wild rice (cook using directions)

In separate sauce pan brown:

1 lb. Jimmy Dean's original sausage

Then add and saute until soft:

1/3 cup onion chopped

1/3 cup celery chopped

Then saute for a few minutes:

1/2 cup apple diced

1/2 cup cranberries

Finally add:

1 can cream of mushroom soup

2 TBS. Gresham & Myers Poultry Seasoning

Add all ingredients to wild rice.  Stir together. Serve warm.

Holiday Dressing

10-12 cups of stale bread (leave it out for a couple of days to dry)
3 stalks of celery, chopped
2 onions, chopped
1 cube butter
1 pound sausage
2 cans cream of celery soup
1 can cream of mushroom soup
salt, pepper and a very small amount of sage

Cube the bread to make 10-12 cups of bread cubes.  Brown the sausage and set aside.  Saute the celery and onions in the butter.  Add the cooked sausage and then add the soups and spices and stir well.  Put in crock pot and cook on low for 3-4 hours.  About an hour before you eat you can take the lid off of the crock pot to allow the stuffing to get a bit crusty around the edges.  Serve hot.  (Can also cook in the turkey.)

Berries and Cream

Someone made this at our last pack meeting and it was delicious!!

16 oz. whipped topping (I use two 8 oz. containers)

32 oz. container of strawberry or raspberry yogurt

Large box of vanilla pudding

12-16 oz. package of frozen mixed berries

Veggie Dip

1 cup mayo

1 cup sour cream

2 tsp. dill weed

2 tsp. dried onion

2 tsp. bon appetite

Mix well and serve with favorite veggies.

Creamy Cheesy Potatoes

(original recipe source)
These potatoes will rock your world!

CREAMY CHEESY POTATOES

About 5 – large potatoes

*enough to fill a 9×13 glass baking dish

1 pint whipping cream- 2 cups

Salt and Pepper

2 tsp. Parsley flakes

2 cups grated cheddar cheese

Directions:

Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass pan. (Arctic circle type of thin!)

Pour all of the cream over the top of the fries. Salt and pepper them generously. Sprinkle at least 2 cups grated Cheddar Cheese over the top. Sprinkle Parsley flakes on top of the cheese. Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven!

Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender. Place your oven rack in the middle of the oven. During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.