Quick Corn Fritters

1 can whole kernel corn
2 eggs
Salt & pepper to taste
1/2 cup flour
1 tsp baking powder
1/2 cup shredded cheese
1 pat butter
2 tbsp oil
1/4 cup chopped parsley

DIRECTIONS:
Drain corn and discard liquid.
Put eggs, salt, and pepper in a bowl and beat.
Add flour and baking powder, whisk until smooth.
Add corn and cheese.
Stir.
Put butter and oil in a fry-pan, Heat until bubbly over medium heat.
Drop corn mixture in spoonfuls into a fry-pan.
When golden turn and cook another side.
Drain on absorbent paper and serve

Recipe and picture from FB page-Homemade Recipes

Corn Casserole

One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
1 large egg
1 1/2 cups shredded sharp cheddar (colby jack)
1 cup yellow cornmeal
1 cup sour cream
6 tablespoons unsalted butter, melted
1/4 cup chopped fresh chives (4 entire green onions)
1/4 cup sugar
2 teaspoons baking soda
Kosher salt and freshly ground black pepper (white pepper)

Directions
Preheat the oven to 350 degrees F.
Add the whole corn, creamed corn, egg, cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
Pour the mixture into a 2-quart baking dish (8x8) and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

Original recipe and picture from Foodnetwork.com

Air Fryer Baked Potatoes

2 medium/large russet or Idaho potatoes, washed and dried
olive oil spray
Kosher salt
INSTRUCTIONS
Pierce potato all over with a fork. 
Spray each potato with a few spritzes of oil and season with salt.
Air fry 400F until a knife can easily be inserted into the center of each potato, about 35 to 40 minutes, turning halfway through cooking time.

Scalloped Potatoes For Two

INGREDIENTS

2 medium potatoes, 2 1/2 cups peeled, washed, and thinly sliced (3)

2 tablespoons butter or 2 tablespoons margarine

2 tablespoons all-purpose flour (3-4)

1 cup milk (almost 2)

1⁄4 cup shredded cheddar cheese (Monterey Jack)

1⁄2 teaspoon salt (omit if using Worcestershire sauce)

1⁄4 teaspoon ground black pepper (white pepper)

1/2 teaspoon Mural of Flavor 

1/4 teaspoon Onion powder 

1/4 teaspoon Garlic powder 

1⁄4 teaspoon Worcestershire sauce (optional)

1⁄4 cup French-fried onions (optional)

Paprika (optional)

DIRECTIONS

Place potatoes in a greased 1quart baking dish (9x9), set aside.

In a small pan, melt margarine and then add flour cook until the flour taste disappears (about 3 to 4 minutes ).

Add the milk a little at a time, bring to a boil then reduce heat and stir until slightly thickened.

Add cheese, salt, pepper, other seasonings (use measurements or to taste), and Worcestershire sauce if using and stir until cheese is melted.

Cool sauce slightly, pour over potatoes.

Cover potatoes and bake for 25 minutes at 375 degrees, remove cover and top with French-fried onion, and paprika.

Bake for another 20 minutes or until potatoes are fork tender.

Let " rest " for 10 minutes, so sauce will thicken.

Original recipe and picture from www.food.com

Crispy Brussels Sprouts with Balsamic and Honey

INGREDIENTS
2 pounds Brussels sprouts
1/4 cup olive oil
1 teaspoon kosher salt
3 tablespoons balsamic vinegar
2 teaspoons honey
INSTRUCTIONS
Arrange a rack in the middle of the oven and heat the oven to 425°F. Meanwhile, trim the bottoms from the sprouts if they appear dry or yellowed, and peel away the loose outer leaves. Cut each Brussels sprout in half through the stem.
Place the Brussels sprouts on a rimmed baking sheet. Add the oil and toss to coat. Season with the salt and pepper and toss to coat again. Arrange them cut side down.
Roast, stirring halfway through, until the leaves are dark brown and crisp and the undersides of the sprouts are browned, 25 to 30 minutes total. Drizzle with the balsamic vinegar and honey and toss to coat. Serve immediately.

RECIPE NOTES
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

Original recipe and picture from thekitchn.com

Skillet Corn With Basil

3 tablespoons unsalted butter, divided
½ cup thinly sliced green onions (scallions), white and light-green parts
Pinch red pepper flakes (optional)

1/2 each of a small red bell pepper and a small green bell pepper, diced small or minced
Kosher or sea salt
3½ cups fresh corn kernels (from 7 to 8 medium ears), plus any corn “milk”* (24oz frozen corn, thawed and drained and 1t each of water & milk)
2 tablespoons water
½ cup fresh basil leaves, cut into thin ribbons (Gourmet Garden's Basil Stir in Paste to taste. Start with 1t and go from there)
Freshly ground black pepper

*To cut the kernels from an ear of corn, stand a shucked ear of corn, tip end up, firmly on a cutting board (or inside a shallow bowl if using a smaller cutting board). Using a sharp knife and a sawing motion, slice the kernels from the ear, removing a few rows at a time. Be careful not to include the fibrous base of the kernels or cut into the woody core. Once you’ve removed all the kernels, use the back of the knife to scrape the ear and extract a few teaspoons of corn “milk”.

Heat half of the butter in a large skillet over medium heat. Add the green onions, the red pepper flakes, bell peppers, and a pinch of salt. Sauté, stirring occasionally, until the onions are soft, about three minutes.
Add the remaining butter and the corn along with any corn “milk”. Season with a good pinch of salt, and increase the heat to medium-high. Sauté, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender and beginning to caramelize, about 4 minutes.
Remove the pan from the heat, add the water and stir to scrape up the caramelized corn sugars from the bottom of the pan. Cover and let sit for 2 minutes. Stir in the basil (basil paste) and plenty of black pepper. Taste for salt. Serve warm.

Original recipe and picture from piedmontese.com

Favorite Baked Beans

Ingredients
1/2lb ground beef
2 slices bacon, diced (optional)
1 small sweet onion, diced
1 bell pepper, diced (1/2 each of a red and green bell pepper, minced)
2 garlic cloves, minced
1 tablespoon smoked paprika
1/4 TO 1/2 teaspoon chipotle chili powder (optional)
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper
2 tablespoons apple cider vinegar
2 tablespoons BBQ sauce 
2 tablespoons ketchup 
1 tablespoon dijon mustard 
1 tablespoon brown sugar 
2 (22 ounce) cans baked beans (I love Bush’s Grillin’ Beans for this recipe)
2 slices bacon, for topping (optional)

Instructions 
Preheat the oven to 400 degrees F.

1. Brown and drain ground beef, set aside
2. Heat a large (oven safe, if you don’t want to transfer) skillet over medium-low heat and add the bacon. Cook until it’s brown and crisp and most of the fat is rendered.
3. Stir in the onion, pepper and garlic. Cook, stirring often, until everything softens, about 5 minutes. Stir in the minced bell peppers, paprika, chili powder, salt and pepper. Cook for 1 to 2 minutes. Stir in the vinegar, BBQ sauce, ketchup, mustard and brown sugar until combined.
4. Stir baked beans directly from the can. Stir in ground beef. Bring the mixture to a boil, then turn off the heat. I suggest tasting the beans here and adding more salt, pepper or heat if desired. If you'd like, you can lay a few strips of bacon on top of the beans here too!
5. Place the skillet (or transfer to an oven-safe dish) in the oven and bake for 30 to 35 minutes, or until bubbly and syrupy. Remove and let cool slightly before serving.

Crockpot cooking: Use a skillet for steps 1-3, pour beans into the crockpot, stir in skillet contents and ground beef. Set crockpot on low for a few hours, stir occasionally. Check flavor when stirring and adjust as needed.

You can make these ahead of time - cook them in the skillet then let cook to room temperature and cover, placing in the fridge. Bake the next day (or whenever you’re ready!).

These also freeze well!
Original recipe and picture from howsweeteats.com

Cream Cheese Mashed Potatoes

Ingredients 
5 Pounds Russet Potatoes 
8 Ounces Cream Cheese 
1 Stick Butter 
1/2 - 1 Cup Milk 
1 Teaspoon Salt 
1 Teaspoon Garlic Powder 
1/2 Teaspoon Pepper 
Chives for serving, Optional 

Instructions 

• Wash and peel potatoes, then cut into 1 inch cubes.  Place the potatoes into a large stockpot and cover with cold water.  Bring the potatoes to a gentle boil and cook for 15-20 minutes until tender.  Drain the potatoes and return to the warm pot, or to a mixing bowl. 
• Add the cream cheese, butter, milk, and seasonings to the potatoes.  Mash slightly to break the large potatoes up.  Beat the potatoes with an electric mixer on medium speed until smooth and fluffy.   
• Serve immediately garnished with chives if desired.  

3. 
   Original recipe and picture from the saltymarshmallow.com 

 

Creamy Homemade Baked Mac and Cheese

Ingredients 

• 1 lb. dried elbow pasta 

• 1/2 cup unsalted butter 

• 1/2 cup all purpose flour 

• 1 1/2 cups whole milk 

• 2 1/2 cups half and half 

• 4 cups grated medium sharp cheddar cheese divided (measured after grating) 

• 2 cups grated Gruyere cheese divided (measured after grating) 

• 1/2 Tbsp. salt 

• 1/2 tsp. black pepper 

• 1/4 tsp. paprika 

Instructions 

• Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13").  Set aside. 
• Bring a large pot of salted water to a boil.  When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.  Drain and drizzle with a little bit of olive oil to keep from sticking. 
• While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping. 
• Melt butter in a large saucepan over MED heat.  Sprinkle in flour and whisk to combine.  Mixture will look like very wet sand.  Cook for approximately 1 minute, whisking often.  Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth.  Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth. 
• Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency.  It should almost be the consistency of a semi thinned out condensed soup. 
• Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.  Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth. 
• In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.  Pour half of the pasta mixture into the prepared baking dish.  Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture. 
• Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.   

Original recipe and picture from thechunkychef.com  

Garlic Butter Rice

4 tablespoons butter, divided
5 cloves garlic, minced
1 1/2 cups uncooked white rice, long gran, Basmati or Jasmine
2 1/2 cups chicken broth, or vegetable stock
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
2 tablespoons fresh chopped parsley, plus extra to garnish
Instructions
Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add garlic and stir until fragrant, about 1 minute.
Stir in rice to coat with the garlic butter.
Add broth, dried parsley, salt and pepper. Stir well and bring to a boil.
Cover with lid and reduce heat to low so the liquid is simmering very gently. Cook until all liquid has been absorbed, about 15 minutes.
Uncover and stir through fresh parsley.
Remove from heat, cover with lid and let stand 5-10 minutes, until soft.
Fluff rice with a fork. Stir through remaining butter and season with a little extra salt, pepper and dried parsley.
Garnish with some fresh chopped parsley.

original recipe and picture from craveitall.com

Pineapple Stuffing

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 teaspoon kosher salt
4 eggs, large
1/4 cup minced green bell pepper
1/4 cup minced red onion
1/2 teaspoon dashes Mural of Flavor (Penzeys)  
20 ounces crushed pineapple in its own juice
5 slices soft bread*

Instructions

• Preheat the oven to 350 degrees F and lightly mist a 1.5-quart baking dish with non-stick spray.
• Place the butter, sugar, and salt in a large bowl and cream together with an electric mixer until very pale and fluffy (about 5 minutes on high speed).
• Whip in the eggs, one at a time, allowing each one to fully incorporate before adding the next. 
• Scrape the bottom and sides of the bowl with a silicone spatula, and fold in the pineapple and it's juice. 
  
• Sweat the minced onions and bell peppers
• Fold in onions, bell peppers, and Mural of Flavor
• Tear or slice the bread into 1-inch pieces and fold it into the pineapple mixture.
• Transfer the mixture to the prepared baking dish and bake for 1 hour, or until bubbly and beginning to turn golden. (bake for an hour uncovered, loosely cover with foil, leaving vents, and cook for another 30-45 minutes to firm up)
• Serve warm. 

Recipe Notes
*Use any kind of soft bread such as white bread, brioche, potato bread, or Hawaiian rolls.

Original Recipe from: bakingamoment.com 

Quick Spanish Rice

2 tablespoons oil
2 tablespoons chopped onion
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa (small can of Rotel)

Directions
Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa (Rotel). Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Recipe from: www.allrecipes.com

Instant Pot Garlic Parmesan Corn on the Cob

Ingredients
4 ears of corn on the cob
1 cup water
!for butter:
1/4 cup unsalted butter
2 Tablespoons grated Parmesan cheese
1 tsp minced garlic
Instructions
1. Place trivet or steaming basket in Instant Pot. Add 1 cup of water. Place corn in the basket.
2. Close lid and set steam valve to sealing.
3. Press MANUAL, set time to 2 minutes.
4. When Instant Pot beeps, do a quick pressure release.
5. Remove corn from Instant Pot onto a serving plate.
6. In a small bowl, mix melted butter with Parmesan and garlic. Brush onto corn.
Recipe Notes
Notes: You can use 1/2 tsp garlic powder in place of fresh minced garlic. You can cut the corn of the cob when cooked, and
use in salads or dips.

Original recipe and picture from crunchycreamysweet.com

Cheesy Broccoli-Rice Bake

1 cup uncooked regular long-grain white rice
2 cups water
1 tablespoon butter or margarine
1 large onion, chopped (1 cup)
1 loaf (16 oz) prepared cheese product, cut into cubes (15oz Cheez Whiz)
1 can (10 3/4 oz) condensed cream of mushroom soup (low sodium)
2/3 cup milk
1/4 teaspoon pepper, if desired
2 cups fresh broccoli florets (1/2 inch) (3 cups)
1 cup fine soft bread crumbs (about 1 1/2 slices bread) (Cheese Garlic Croutons, 6 oz bag - crushed)
1 tablespoon butter or margarine, melted (omitted)

Shredded cheese - enough to cover the casserole to your liking

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice in water as directed on package.

Meanwhile, in 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook, stirring occasionally, until crisp-tender. Reduce heat to medium. Stir in cheese, soup, milk and pepper. Cook, stirring frequently, until cheese is melted.
Stir in broccoli and rice. Spoon into baking dish. In small bowl, mix bread crumbs and 1 tablespoon melted butter, sprinkle over rice mixture. (skip the last step if you're using crutons)
May be prepared in advance up to this point – cover with aluminum foil and refrigerate for up to 2 days.
Remove from refridgerator and allow to warm to room temp. Uncover and sprinkle shredded cheese and crushed crutons on top.

Bake at 350 uncovered 30 to 35 minutes or until light brown on top and bubbly around edges.

Original recipe (in black) and picture from bettycrocker.com

Southern Zipper Cream Peas

1 lb – fresh shelled peas
5 to 6 – slices of bacon cut into small pieces
1 – small onion chopped fine
2 cloves garlic minced
1 tsp red wine vinegar
salt and pepper to taste
water

Make sure all the undesirable peas have been picked out - rinse remaining peas

In a large pot, brown the chopped bacon and onion.
Once the onion is soft and the bacon has rendered some of its fat, add the garlic but be careful that the garlic does not burn.  Add the rinsed peas to the pot and let the peas cook in the bacon fat for a few minutes, mixing occasionally.

Add enough water to cover the peas. Bring to a boil. Let the peas boil for a minute.

Reduce the heat and simmer on low for 30 to 60 minutes until the peas are tender.

Add the salt and pepper and vinegar and let cook for a few more minutes for flavors to develop.

Serve in a bowl and enjoy your southern treat.


Recipe from farmishmomma.com

Herbed Spaghetti Squash

1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

Emeril Lagasse

Acorn Squash with Cranberry Filling

4 acorn squash (1)
1 cup coarsely chopped fresh cranberries (bit over 1/4c)
¾ cup chopped pecans (1/4c)
½ cup brown sugar (3T)
½ cup butter, melted (3T)
½ cup orange marmalade (3T apricot preserves)
½ teaspoon ground cinnamon (1/8t)

Cut the squash in half lengthwise. Remove the seeds. Place the squash, cut sides down, on a buttered baking sheet. Bake for 30 minutes in a 375° oven. Combine the cranberries, pecans, brown sugar, butter, orange marmalade and cinnamon. Turn the squash cut sides up on the baking sheet. Fill each squash with the cranberry mixture. Cover with aluminum
foil. Bake for 45 minutes at 350° or until squash is tender.

(from decascranberry.com)

Frijoles Charros

1 lb dry pinto beans
1/2 onion, diced
1 15 oz can diced, fire roasted tomatoes ( about 2 cups)
¼ to ½ cup sliced pickled jalapeno peppers, to taste
salt to taste
3 cloves garlic, sliced in half
salt pork

*optional seasonings* (used - to taste)
black pepper
onion powder
garlic powder
cumin
smoked paprika

*optional ingredients* (did not use)
4 oz chorizo 
4 oz bacon fried and chopped 

** Cooking the beans
Rinse beans and check for rocks.
To cook the beans place 1 lb of dry pinto beans in a pot. Cover with water and bring to a boil. Allow to cool.  Add onion, garlic, and seasoning (no salt yet). Return to a boil and reduce heat to cook on medium heat about one hour or a little bit longer until they are tender. Stir in the tomatoes and peppers. Simmer for 30 more minutes.
Add water if necessary. The consistency shouldn't be too thick. Add salt to taste right before serving.

Fry the bacon until crisp. Drain away most of the grease and add chorizo to the skillet at medium heat and cook until heated through - add to beans when tomatoes and peppers are added.

Recipe from L. Rollins

Sweet Cranberry-Stuffed Acorn Squash

1-2 acorn squash
1T butter, melted
1T + 2t brown sugar
1/4c cranberries
1/2c apple or pear, peeled and cubed (1/2")
1/4c old fashioned oats
1/4t ground cinnamon
1/8c almonds, toasted & sliced

Halve an acorn squash lengthwise and scrape out the seeds.
Brush the flesh with 1 Tbsp. melted butter, then sprinkle with 1 Tbsp. dark brown sugar.
In a medium bowl, mix cranberries, apple or pear, old-fashioned oats, ground cinnamon, remaining dark brown sugar, and  toasted sliced almonds.
Spoon mixture into squash halves, dividing equally, and dot with 2 Tbsp. butter.
Bake in a 400 degree oven for 55 minutes, then cover with foil and bake until squash is tender, 15-20 minutes longer.
Let cool slightly.

bonappetit.com

Williams-Sonoma's Grill-Roasted Vegetables with Basil Pesto

For the pesto:
1/4 cup pine nuts, toasted
2 garlic cloves, coarsely chopped (4, left whole)
1/4 tsp. kosher salt, plus more, to taste
1/4 tsp. freshly ground pepper, plus more, to taste
2 cups lightly packed fresh basil leaves
1 cup extra-virgin olive oil
1 1/2 tsp. fresh lemon juice
1/4 cup grated Parmigiano-Reggiano cheese


1 large eggplant, about 1 lb., trimmed and cut into slices 1/2 inch thick
3 zucchini, about 1 lb. total, trimmed and cut into slices 1/2 inch thick
2 ears of corn, shucked (3)
Extra-virgin olive oil for brushing
Kosher salt and freshly ground pepper, to taste
2 red bell peppers, each about 1/2 lb., seeded and cut lengthwise into quarters (left whole)

Directions:
To make the pesto, in a food processor, combine the pine nuts, garlic, the 1/4 tsp. salt and the 1/4 tsp. pepper. Pulse until the mixture is finely chopped. Add the basil leaves. With the motor running, pour the olive oil through the feed tube in a slow, steady stream and process until the mixture is smooth(may not need the entire cup). Transfer to a bowl and stir in the lemon juice and cheese. (add while in the blender and pulse to combine) Adjust the seasonings with salt and pepper. Set aside.

Prepare a charcoal or gas grill for indirect grilling over high heat (400°F). Generously oil the grill rack.
or use stove top grill

Brush the eggplant and zucchini slices and the corn with olive oil. Season the vegetables all over with salt and pepper. (do not salt and pepper the vegetables)

Place the bell peppers, skin side down, on the grill rack directly over the heat source. Place the eggplant, zucchini and corn on the grill rack away from the heat source and cover the grill. Roast the peppers until the skins are blistered and charred, 5 to 7 minutes. Roast the corn, turning 1 or 2 times, until lightly charred, about 5 minutes. Roast the eggplant and zucchini, turning once, until lightly charred and softened, 3 to 5 minutes per side. As the vegetables are done, transfer them to a cutting board, covering the peppers with aluminum foil in a bowl to sweat. 

Cut the corn kernels from the cobs and transfer to a serving bowl. Cut the eggplant and zucchini into 1/2-inch dice and add to the bowl.(cut zucchini slices in half, eggplant in half, then thirds) Peel away the skins from the bell peppers, cut the peppers into 1/2-inch dice (strips) and add to the bowl. Add 2 to 4 Tbs. of the pesto (1/2 the pesto) and toss gently to coat the vegetables. Season with salt and pepper. Serve immediately and pass the remaining pesto at the table. Serves 6.