Pea Salad

 

• ▢ 1 cup mayonnaise
• ▢ 2 tablespoons sour cream
• ▢ 2 tablespoons sugar
• ▢ ⅛ seasoned salt
• ▢ ⅛ ground black pepper
• ▢ 1 16 oz bag of frozen peas thawed
• ▢ 1/4 cup diced red onion
• ▢ 6 pieces bacon cooked and chopped
• ▢ 1 cup shredded cheese
• In a large bowl, mix together mayonnaise, sour cream, sugar, seasoned salt and ground black pepper. 
• Stir in the peas, shredded cheese, bacon crumbles and red onion. Toss with the dressing until combined. 
• Cover and store in refrigerator until ready to serve.

Green bean casserole

5 cans green beans
2 cans cream of mushroom soup
1 1/3 cup milk
1 teaspoon pepper
1 teaspoon salt
2 cans fried onions (12 oz. total)

Place in a 9 x 13 pan the beans, mushroom soup,  milk, salt & pepper and one can of onions, mix. Place the dried onions on top bake at 350° for 40 minutes.

Jalapeño poppers dip

Recipe from: http://www.spendwithpennies.com/jalapeo-popper-dip/

• 1 4oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
• 1 8oz package cream cheese, softened
• 1 cup sour cream
• 1 teaspoon garlic powder
• 2 cups shredded cheddar cheese
• ¾ cup shredded parmesan cheese

Topping

• 1 cup Panko bread crumbs
• 4 tablespoons butter or margarine, melted
• ¼ cup shredded parmesan cheese
• 1 tablespoon fresh parsley

Preheat oven to 375 degrees.

With a mixer on medium, combine cream cheese, garlic powder and sour cream until fluffy.

Add cheddar cheese, ¾ cup parmesan cheese, and diced jalapenos, mix well.

Spread into an 8x8 baking dish.

Combine bread crumbs, melted butter, ¼ cup shredded parmesan cheese, and parsley.

Sprinkle the crumb topping over the cream cheese mixture.

Bake 15-20 minutes, or until hot and breadcrumbs are golden brown.

Creamy Coleslaw

From Better Homes and Garden Cookbook

1 head Green or Red cabbage, sliced
1/2 Pound baby Carrots
1 C. mayonnaise
2 Tbls. vinegar
4-5 Tbls. sugar
1 tsp. celery salt
1/2 tsp. salt

Slice cabbage place in large bowl.  In ninja shred carrots and add to cabbage.  Place remaining ingredients in the bowl and stir til combined.  Refrigerate.  Best if chilled for 2-24 hours.

Bacon & Cheese Anaheim Peppers

10 Anaheim Peppers, split in half and de-seeded

12 oz. cream cheese, softened

1/2 tsp. garlic powder

1/4 tsp. cayenne pepper

1 1/2 cup grated cheddar cheese

2 packages thick cut bacon

Take tops off the Peppers. Split and remove seeds. Mix cheeses, garlic, and cayenne in a bowl. Place a rounded teaspoon into each prepared pepper and flatten cheese with the back of a spoon. Place bacon on cookie sheets and precook bacon under broiler for 8 minutes. Remove from oven, and place 1 piece of bacon on each pepper. Put peppers back under broiler for 5 minutes. You can take them out now and serve them for a crispier pepper. If you want a softer pepper, without opening oven, turn down heat to 350* and cook for 6 minutes longer.

Carrot Raisin Salad

3 Cups shredded carrots
1/2 cup raisins
1/2 cup mayonnaise
2 tsp. sugar
1 tsp. white vinegar
dash of salt
dash of pepper

Mix all ingredients, and let sit 1 hour or more before eating

Italian Vegetable Soup

1 pound ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can tomato sauce
2 (19 ounce) cans kidney beans, drained and rinsed
2 cups water
5 teaspoons beef bouillon granules
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups chopped cabbage
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
1 cup macaroni

Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

Pepperoni Stuffed Zuccini

2 medium zucchini
2-3 cups Italian bread crumbs
1/2 cup butter
2 cups cheddar cheese, shredded
1/3 cup chopped pepperoni
1/2 green bell pepper, chopped
1/2 onion, chopped
1/2 tsp. oregano
2 1/2 tsp. crushed garlic
salt and pepper

boil zucchini for about 12 minutes. Preheat oven to 350*. Remove from water, cut in half, drain upside down and scoop out flesh leaving about 1/4 inch zucchini all around. Salt and pepper the zucchini before stuffing. Meanwhile, melt butter in saucepan, add bell pepper, onion, oregano, garlic and pepperoni. Saute' til soft. Remove from heat, add cheese and bread crumbs. Place stuffing into zucchini's and place in oven for 20 minutes.

This recipe under construction, still working on the amounts of everything til it's just right

Vegetable Chowder

4 c. water
1/2 tsp. Lawry's season salt
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. onion flakes
8 oz. cream cheese
1 can cream of mushroom soup
1 can evaporated milk
3 1/2 c. cubed potatoes
1/2 bag frozen peas and carrots
1/2 c. chopped celery
1 can creamed corn
1/2 lb. cooked cubed bacon

Wash and cut vegetables. place in water with seasonings ad cook til tender. (omit corn and bacon at this point) drain veggies RESERVING juice. Whip juice with cream cheese, soup and milk . Place liquids back in pot with vegetables, add bacon and corn and heat through.

Corn and 3 Bean Salad

1 can garbanzo beans
1 can green beans
1 can kidney beans
1/2 of a chopped red bellpepper
1/3 c. chopped red onion
1 Can Corn Kernels
1/2 tsp. celery salt
1/4 c. red wine vinegar
3 Tbls. sugar
2 Tbls. vegetable oil
1 tsp. minced garlic

Combine all beans and corn in a collinder and rinse. Place in bowl. Add, pepper and onion. For dressing in a jar combine the remaining ingredients and shake well. Pour over vegetables and beans stir, cover and chill...may be eaten immediatly but it actually gets better the longer it chills. Stir often.

My favorite summer salad, it's soooooooo refreshing I can't get enough of it!

Vegetable Pizza

2 packages croissant rolls
2 packages cream cheese
1/2 C. + 2 Tbls. mayonnaise
1 tsp. dill
2 tsp. packaged dry ranch
1 C. mozzarella cheese
1 head of broccoli cut
1 can black olives sliced
2-3 tomatoes diced
1 red pepper diced
1/2 bunch scallions (green onion)

Flatten croissants onto cookie sheet sealing cracks. Cook for 10 minutes according the package temperature. remove from oven and cool. Blend creamy ingredients, dill and ranch in food processor, chill for 1 hour. Spread cream mixture onto cooled croissants. Layer vegetables and sprinkle top with cheese. Press all vegetable and cheese into crust with hand so they don't fall off.
This is our families favorite summer time dinner, so good

Funeral Potatoes

8 medium potatoes, peeled and cubed
1 c. sour cream
1 can cream of chicken soup
1/2 c. milk
8 oz. shredded cheddar cheese
salt and pepper

Prepare potatoes, boil til soft but not mushy about 10-15 minutes. Place in bottom of 13*9 greased pan. Combine other ingredients, stir into potatoes. Bake at 350* for 25-30 minutes.

Stuffed Bell Peppers

2 large green bell peppers
1 lb. ground beef or turkey
1/2 c. chopped onion
1 -8oz can chopped tomatoes
1/2 c. long grain rice uncooked
2 Tbls. terriyaki sauce
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 1/2c. shredded cheddar cheese, divided
1/2 tsp. salt and pepper each

halve peppers lengthwise, immerse in boiling water til semi soft. Sprinkle insides with salt and pepper. Place upside down on paper towels to drain. in skillet cook meat and onion, drain fat. stir in remaining ingredients plus 1/2 c. Water. Bring to a boil, reduce heat, cover and simmer 20 minutes. Stir in half the cheese and fill peppers with mixture and top with remaining cheese. Bake at 375* for 15 minutes or til heated through.

This recipe is still under construction, in other words I'm still tweaking it, not quite there.

Creamy Red Cabbage Slaw

1 lb. red cabbage, shredded
1 small red onion, sliced thin
1/3 c. sour cream
1/3 c. mayonnaise
1 tsp. tarragon
1 Tbls. balsamic vinegar
salt and pepper

Combine ingredients, cover and refrigerate at least 1 hour or overnight.

Praline Sweet Potato Souffle

2 - 40 oz. cans sweet potatoes, drained
2 eggs
1 tsp. salt
1/2 c. sugar
1 tsp. vanilla
1/2 c. milk
1 stick butter

TOPPING
3/4 c. brown sugar
1/3 c. flour
1 c. chopped pecans
1 c. shredded coconut
1/3 c. margarine, melted

Heat oven to 325. Combine yams, eggs, salt, sugar, vanilla, milk, and margarine. Blend with mixer until smooth and pour int o a 9 *13 pan. Prepare topping by combining brown sugar, pecans, flour, coconut and margarine. Sprinkle over potatoes. Bake for 45 minutes at 325*

This is almost a dessert it's so good. We only make this for Thanksgiving and Christmas dinner, but it's a well loved family favorite.