Corn Bread

Prep: 10 minutes
Bake: 15 minutes
Oven: 400 degrees
Makes: 8 to 10 servings

• 1 cup all-purpose flour
• 3/4 cup cornmeal
• 2 to 3 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 tablespoon butter
• 2 beaten eggs
• 1 cup milk
• 1/4 cup cooking oil or melted butter

1. In a medium bowl stir together flour, cornmeal, sugar, baking powder and salt; set aside.
2. Add the 1 tablespoon butter to a 10-inch cast iron skillet or a 9X1 1/2-inch round baking pan. Place in a 400 degree oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.
3. Meanwhile, in a small bowl combine eggs, milk and oil. Add egg mixture all at once to four mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until a wodden toothpick inserted near center comes out clean. Serve warm.

Recipe via Better Homes and Gardens Cook Book pg 118

Perfect Corn on the Cob

7 mins

• 4 ears of corn
• Butter
• Sea salt, seasoned salt or salt-free seasoning

Always store corn in husks in refrigerator. It will keep much better and longer. In soup kettle, bring water to a boil. Add husked corn, and boil for exactly 5 minutes. Remove to platter. Add butter and sea salt.

Serves 2-4

Recipe via Fit For Life

Bacon Ranch Potato Salad

• 3 lb. new potatoes (cut into 1/4-inch slices)
• 1/3 cup cold water
• 1/2 cup Miracle Whip salad dressing
• 1/4 cup ranch flavored dressing
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. garlic powder
• 6 slices bacon (cooked crisp and crumbled)
• 1/2 cup celery slices
• 1/2 cup red pepper strips
• 1/2 cup sliced green onions

Place potatoes and water in 3 quart microwave dish and cover. Microwave on high for 14 to 16 minutes or until tender, stirring after 8 minutes; drain. Mix dressings and seasonings in large bowl until well blended. Add potatoes and remaining ingredients; mix well. Refrigerate for at least 30 minutes before serving.

Cheesy Sausage Stuffed Mushrooms

• 1 package Baby Portabello Mushrooms or Caps
• 1/2 lb Ground Pork
• 1/4 tsp Spice Islands Ground Chipotle Chile
• 2 tsp Spice Islands Beau Monde Seasoning
• 1/4 tsp Spice Islands Fennel Seed
  
• 1 stick or 8 TBSP Challenge Butter
• 1/2 cup Shredded Mozzarella or Italian Cheese Blend
• 1/4 cup of bread crumbs (or 2 slices of bread torn)

Directions

1. Preheat oven to 350 degrees
   
2. Wipe off Mushrooms and remove stems. Place Caps in baking dish. Save stems in a separate bowl to be used for the filling.
3. Heat ground pork with 1/4 tsp Ground Chipotle, 1 tsp Beau Monde Seasoning, and 1/4 tsp of fennel seed over medium heat until cooked through. You could also use 2 Italian Sausages with casing removed.
4. While the Pork cooks; In a food processor place mushroom stems, 1/4 cup mozzarella cheese, 4 TBSP Challenge Butter, 1/4 cup Bread Crumbs, and 1 tsp Beau Monde Seasoning. Pulse until it comes together.
5. Add the cooked pork to the food processor mixture. Spoon into mushroom caps.
6. Sprinkle the remaining 1/4 cup of cheese over mushrooms.
7. Then, Melt the last 4 TBSP of butter in the microwave and poor over mushroom caps.
8. Place in oven and bake at 350 for 15 to 20 minutes.

Recipe via afewshortcuts.com

Fried Taters

• Potatoes
• Oil
• Salt

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1. At my house my kids love these homemade fries! They are super easy!
2. Heat oil to 350 ° in skillet, Fry daddy, electric skillet, whatever. I always use Ole’ Faithful.
3. I cut up my potatoes into little triangles. That started when I was teaching my oldest shapes and it stuck. Now if I Fry Taters and they aren’t triangles. We have a problem.
4. Drop them in the oil and let them fry until the get golden brown.
5. Drain on Paper towels and salt.

Recipe via afewshortcuts.com

Green Beans with Potatoes and Bacon

Prep: 20 mins
Cook: 35 mins
Serves: 6

• 4 slices bacon, cut into small pieces
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 lb. green beans, ends trimmed, snapped in half
• 2 cups chicken broth
• 4 medium russet potatoes, peeled and cut into 1-inch cubes
• 1 tsp. tumeric
• 1/2 tsp. crushed red pepper
• Salt and pepper

1.) Cook bacon in a large, heavy skillet over medium heat until fully cooked, stirring occasionally. Using a fork or slotted spoon, remove it from pan.

2.) Add onion and garlic to fat in skillet. Cook, stirring, 2 to 3 minutes. Add green beans and cook for 1 to 2 minutes. Add broth, potatoes, tumeric and crushed red pepper; season with salt and pepper. Reduce heat to low and cover, leaving the lid cracked a little to let steam out. Cook, stirring occasionally, until liquid evaporates and potatoes are cooked through and are lightly caramelized, 20 to 25 minutes. If all liquid evaporates before potatoes are cooked, add a little water.

Per serving: 181 Cal., 3g Fat (1g Sat.), 8mg Chol., 5g Fiber, 7g Pro., 34g Carb., 657mg Sod.

Recipe via All You Magazine

Roasted Tomatoes with Garlic and Herbs

Prep: 40 mins
Cook: 20 mins
Serves: 8

• 3 red tmatoes, halved
• 3 yellow tomatoes, halved
• Salt and pepper
• 1 Tbsp. chopped fresh parsley
• 2 tsp. chopped fresh oregano
• 2 tsp. chopped fresh thyme
• 1 tsp. chopped fresh rosemary
• 2 Tbsp. chopped shallot
• 2 Tbsp. minced garlic
• 4 Tbsp. olive oil
• 2 Tbsp. chopped fresh basil

1.) Sprinkle tomatoes with salt and place, cut side down, on a paper towel-lined place. Let stand 30 minutes to drain.

2.) Preheat oven to 425 degrees F. Mist a baking dish with cooking spray, then arrange tomato halves, cuts side up, in a single layer dish.

3.) In a small bowl, combine herbs, shallot and garlic. Add peppere, to taste. Spread herb mixture evenly over tomatoes. Drizzle with oil.

4.) Bake in oven until cooked through, about 20 minutes. Remove dish from oven, top with fresh basil and serve.

Per serving: 86 Cal., 7g Fat (1g Sat.), 0mg Chol., 1g Fiber, 1g Pro., 6g Carb., 167mg Sod.

Recipe via All You Magazine

Scalloped Potatoes

Prep: 10 mins
Cook: 55 mins
Serves: 8

• 1 large onion, halved and thinly sliced
• 2 1/2 lb. red potatoes, peeled and sliced 1/8 inch thick
• 1 tsp. salt, divided
• 1 tsp. pepper, divided
• 1 cup shredded Gruyere divided
• 4 Tbsp. unsalted butter, melted
• 1 1/4 cups milk

1.) Preheat oven to 425 degrees F. Grease a 9-inch round baking dish.

2.) Arrange half of onion slices in a circular pattern in dish, overlapping slightly. Repeat with potato slices, then sprinkle with 1/2 tsp. salt, 1/2 tsp. pepper and 1/2 cup Gruyere. Drizzle with 2 Tbsp. butter. Repeat with remaining ingredients, finishing with a top layer of potato slies.

3.) Bring milk to boil and carefully pour over potatoes. Bake until tender and golden, 45 to 55 minutes.

Per serving: 241 Cal., 12g Fat (7g Sat.), 36mg Chol., 3g Fiber, 8g Pro., 27g Carb., 366mg Sod.

Recipe via All You Magazine

Sweet Potato Puree in Orange Shells

Prep: 30 mins
Bake: 30 mins
Serves: 8

• 4 lb. sweet potatoes, peeled and halved
• 5 large oranges, preferably navel
• 4 Tbsp. unsalted butter
• 1 tsp. chopped, seeded canned chipotle pepper
• Salt and pepper

1.) Place sweet potatoes in a large pan, cover with cold water and bring to boil over high heat. Reduce heat to low and simmer until potatoes are tender, about 45 minutes. Drain.

2.) While potatoes are cooking, cut 4 oranges in half and carefully remove pulp and juice. Place orange halves in a large muffin pan to stand them up, or arrange in a large baking dish; set aside.

3.) Preheat oven to 350 degrees F. Puree potatoes in a food processor until smooth. Add butter, chipotle and zest and juice of remaining orange; puree. Season with salt and pepper.

4.) Pipe or spoon puree into orange shells and bake for 30 minutes.

Per serving: 280 Cal., 6g Fat (4g Sat.), 15mg Chol., 9g Fiber, 4g Pro., 54g Carb., 285mg Sod.

Recipe via All You Magazine

Brussels Sprouts with Caramelized Onions

Prep: 15 mins
Cook: 40 mins
Serves: 8

• Salt and pepper
• 1 1/2 lb. Brussels sprouts, trimmed
• 1 tsp. extra-virgin olive oil
• 4 oz. pancetta, cut into thin strips
• 1 onion, thinly sliced

1.) Bring large pot of salted water to a boil. Add Brussels sprouts and cook until al dente, about 6 minutes. Drain and rinse under cold water. Pat dry and cut in half.

2.) Warm oil in a large skillet over medium heat. Add pancetta and fry until crisp, about 10 minutes. Remove pancetta to a plate with slotted spoon. Add onion to fat in skillet, reduce heat to medium-low and cook, stirring often, until onion is soft and browned, 15 to 18 minutes. Add Brussels sprouts to skillet and gently stir until heated through, 6 to 8 minutes. Return pancetta to skillet. Season with salt and pepper. Serve warm.

Per serving: 108 Cal., 6g Fat (2g Sat.), 13mg Chol., 3g Fiber, 6g Pro., 9g Carb., 427mg Sod.

Recipe via All You Magazine

Apple and Sausage Stuffing

Prep: 25 mins
Bake: 1 hour
Serves: 8

• 1 Tbsp. unsalted butter, at room temperature
• 1 Tbsp. extra-virgin olive oils
• 1 lb. mild Italian sausage, casing removed
• 1 large onion, diced
• 2 celery ribs, diced
• 2 cloves garlic, minced
• 2 firm apples, peeled, cored and chopped
• 3 Tbsp. chopped fresh sage
• 1 Tbsp. chopped fresh parsley
• 8 cups cubed French bread
• Salt and pepper
• 1 1/4 cups low sodium chicken broth
• 1 large egg, beaten

1.) Preheat oven to 350 degrees F. Grease a 13-by-19-inch casserole dish; lightly coat one side of a large piece of foil with butter. In a large skillet over medium-high heat, warm oil. Add sausage and cook, stirring and breaking up into small pieces with a wooden spoon, until no longer pink, about 8 minutes. Use a slotted spoon to remove sausage to a large bowl, reserve fat in skillet.

2.) Add onion and celery to skillet and cook 5 minutes, stirring. Add garlic, apples, sage and parsley and cook 5 minutes longer, stirring often. Remove from heat and add mixture to sausage.

3.) Add bread crumbs to sausage mixture, toss until well combined. Season with salt and pepper and toss again. Gently stir in chicken broth, then egg. Spoon mixture into casserole dish, cuver with buttered foil and bake for 40 minutes. Remove foil and bake about 20 minutes longer, until stuffing is golden on top. Serve warm.

Per serving: 365 Cal., 22g Fat (8g Sat.), 74mg Chol., 3g Fiber, 14g Pro., 28g Carb., 1,011mg Sod.

Recipe via All You Magazine