It Inspired Me

This is one of my favorite Thanksgiving sides.  It is easy and very tasty.  Enjoy with your turkey dinner.   1/2 c butter 8 oz sour cream 1 large can whole kernel corn 1 large can cream style corn 8 oz package cornbread 2 eggs Stir all ingredients together and place in a 2 1/2-3 qt casserole dish.  Bake uncovered at 350 for 35-40 minutes.  

 This is a recipe from a very special lady, Hedvig Seeland.  These potatoes are to be made ahead, to make things easier on the day of your event.  They may not win a lot of healthy awards but they are easy and tasty.   5 lb potatoes 6 oz cream cheese 1 c. sour cream 2 T margarine or butter 1/4 t pepper 2 t onion salt Cook peeled potatoes in boiling salted water oil tender.  Drain.  Mask until smooth.  Add remaining ingredients. Beat until light and fluffy.  Cool.  Cover and place in refrigerator.  May be used any time within 2 weeks.   Day of -- when you decide you are ready to make these, dot with butter and bake at 350 for about 30 minutes.   Makes 12 servings.  

 I'm not sure where I originally found this recipe.  It is now one of the recipes that has had a home in recipe card box.   12 oz package fettuccine noodles 3/4 c. grated parmesan cheese 3/4 c milk 4 T butter 2 T chopped parsley 1/4 t cracked pepper In a 6 qt saucepan, prepare fettuccine noodles according to package directions.  Drain and return noodles to pot.  Over low heat, gently toss noodles with parmesan cheese, milk, butter, parsley and pepper.  Stir until butter is melted.  Serve immediately.  Makes 4 servings

This is a Weight Watchers recipe for rice.  It's a nice alternative to morning white rice.    1 c. Light unsweetened coconut milk 1 cup Water 2 t. fresh minced Ginger root (or 1 t. dried ginger) 1/2 t salt 1 c. uncooked jasmine rice 1 c. fresh diced pineapple 1/2 c. chopped uncooked scallions 1/4 T fresh chopped mint leaves 2 T toasted chopped almonds 1/2 medium lime, cut into 4 wedges In a medium saucepan, combine coconut milk, water, ginger and 1/2 teaspoon of salt; bring to a boil over medium-high heat. Stir in rice; reduce heat, cover and simmer until rice is tender and most of liquid is absorbed, about 20 minutes.  Remove from heat; add pineapple, scallions and mint (do not stir). Cover and let stand for 5 minutes. Sprinkle with almonds; fluff rice with a fork. Serve with lime wedges to squeeze over rice. Yields about 1 cup per serving.

2 pounds dry pinto beans 2 t onion powder 2t garlic powder 1 small can vegetable stock 2 heaping T adobo seasoning 2 t oregano 2 t cumin  Cook beans in pressure cooker with water. No salt. It tends to make the outside of the beans tough. Once soft, drain and rinse breaks. Out back into out AAK’s as remaining ingredients. Cook till at least got, our slow cook longer.  That’s it... enjoy with your favorite cheese, rice or meat.

This is yet another recipe for Mexican style pinto beans. They are easy and tasty!!  Remember, beans freeze well, so make a big batch.  Enjoy with rice or in a taco.       1 pound dry pinto beans — 2 cups 2 teaspoons extra-virgin olive oil 1 small yellow onion — chopped into 1/4-inch dice 1 jalapeno — cored, seeded, and finely chopped (I left this out) 3 cloves garlic — minced (about 1 tablespoon) 4 cups low-sodium chicken stock or vegetable stock — divided 3 cups water 2 bay leaves 1 1/2 teaspoons kosher salt 1 teaspoon ground cumin 1 teaspoon dried oregano 1/8 to 1/4 teaspoon cayenne pepper — optional For serving: queso fresco or shredded Monterey jack cheese — diced tomatoes, diced red onion, chopped fresh cilantro, avocado (optional) Place the pinto beans in a large colander. Thoroughly rinse while removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside. Turn a 6-quart (or larger) Instant Pot to SA...

This is the first of a string of instant pot recipes I am posting. This turned out good. Will make again. 2 tablespoons unsalted butter 1 tablespoon olive oil 1/2 cup finely chopped onion 2 cloves minced garlic 2 cups Arborio rice 1/2 cup dry white wine 4-1/2 cups chicken broth 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon salt 1/8 teaspoon pepper Nutritional Guidelines (per serving)356 Calories 9g Fat 55g Carbs 9g Protein See Full Nutritional Guidelines (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Steps to Make It Combine 1 tablespoon butter and the olive oil in the pressure cooker and heat, uncovered, over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until the onion begins to soften, 2 to 3 minutes. Be careful not to brown the onion. Stir in the garlic and rice to coat the grains with the fat and onion mixture, and cook about one minute longer. Add the wine and cook, stirring, until it is ...

1 (8-ounce) package cream cheese, softened 3/4 cup cucumber, peeled, seeded, and finely chopped 1 T miracle whip (or mayonaise) pepper to taste generous dash onion flakes 1/4 teaspoon garlic salt 1/2 teaspoon chopped fresh dillweed 20 sandwich bread slices 20 thin wheat bread slices Process cream cheese and mayonnaise in a blender or food processor until smooth, stopping once to scrape down sides.  Combine cream cheese mixture, cucumber, garlic salt, and dillweed. Spread cucumber mixture evenly onto bread slices.  Option is to spread butter on bread first.  Using a 2- to 3-inch round cutter, cut sandwiches, discarding edges. Or cut crusts from bread, discarding crusts, and cut sandwiches into quarters. Store cucumber sandwiches in an airtight container for up to 1 hour before serving. Update:  try adding bacon when spreading the filling.  Bacon girl says it’s  a great addition!!

1(3 ounce) package lemon gelatin (4-serving size) 1⁄2cup sugar 1⁄8teaspoon salt 1cup boiling water 1(6 ounce) can frozen lemonade concentrate, thawed 1cup whipping cream, whipped fresh berries or melon balls or grapes , as desired mint leaf (to garnish) Blend gelatin, sugar, and salt in a bowl; add boiling water and stir until completely dissolved. Stir in lemonade concentrate. Chill until partially thickened. Fold in the whipping cream which has been whipped. (Two cups Kool-Whip may be substituted.) Pour into a 4-cup ring mold. Chill 4 hours or overnight. When set,, unmold onto platter and fill center with fresh fruit. Garnish with mint leaves.

Thanks to Shelly for sharing this one. It was a great refreshing treat. And with cucumbers growing like mad in the garden, it's a win win. 1 cucumber 1/2 onion, yellow sweet, sliced thin 1 jalapeno pepper, chopped (I always use food gloves with these guys :) 2 Tbsp Fresh Cilantro, chopped 6 Tbsp Rice Wine Vinegar 2 Tbsp Water 1 Tbsp Sugar 1/2 teaspoon salt   1. Mix water, vinegar, sugar, and salt. 2. In a serving bowl arrange the cucumber, pepper, cilantro, and onion in layers. 3. Pour the vinegar mixture over the sald 4. Refrigerate for 30 minutes before serving.   

Simple and sweet carrots.  I was doubtful that they would cook as the instructions state but it really did work.  I would make a bigger ratio of carrots to the seasoning though. 2 tablespoons unsalted butter 1 (16-ounce) bag Grimmway Farms Baby Carrots 2 tablespoons honey 2 tablespoons brown sugar, packed 2 teaspoons fresh dill 2 teaspoons fresh thyme leaves Melt butter in a large skillet over medium heat. Add carrots, honey,brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes.* Serve immediately.

This recipe will always hold a special place in my heart.  The first time I had it was on a night we were able to have a date night where we cooked in and had a great night.  These beans were the start of the dinner.  I hope you enjoy them as well.  1 pound fresh green beans, rinsed and trimmed 2 tablespoons butter 1/4 cup sliced almonds 2 teaspoons lemon pepper Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain. Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat.

1 head broccoli 1 T olive oil Salt and freshly ground pepper to taste 2 T grated Parmesan Preheat your oven to 400 degrees F. Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately.

I was looking for a different salad to make, to switch things up a bit.  This salad, unfortunately, is nothing all that unique.  This was really no different than any other lettuce salad that I've made in the past. 3/4 cup vegetable oil 1/4 cup fresh lemon juice 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper 2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces 2 cups chopped tomatoes 1 cup shredded Swiss cheese 2/3 cup slivered almonds, toasted 1/2 cup grated Parmesan cheese 8 bacon strips, cooked and crumbled 1 cup Caesar salad croutons In a jar with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill. In a bowl, toss romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon. Shake dressing; pour over salad and toss. Add croutons and serve immediately.