Roasted Baby Carrots

Source: https://www.kitchenathoskins.com/roasted-baby-carrots/

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3 Servings

Ingredients:
1 pound baby carrots
2 tablespoons light brown sugar not packed
1 tablespoon olive oil
1 tablespoon melted unsalted butter
¼ teaspoon salt
⅛ to ¼ teaspoon ground black pepper

Instructions
Pre heat oven to 450°F.
Add all ingredients to a small or medium-sized baking sheet, toss well to combine and arrange them in an even layer without overlapping.
Bake for 15 minutes.
Carefully remove the hot pan from the oven and place on a wire rack. Toss the carrots well and arrange them in an even layer without overlapping.
Continue baking for 10 to 15 minutes or the carrots get tender with a deep color and caramelized.
Place pan on a wire rack to cool and serve hot.

Easy Winter Fresh Fruit Salad

**DOUBLE IT IF YOU'RE MAKING IT FOR A FUNERAL! 

Source: https://www.melskitchencafe.com/winter-fresh-fruit-salad/

Yield: 6 Servings 

Prep Time: 20 mins

Total Time: 20 mins 

Ingredients

 *Fruit is adaptable; see note below* 

1 cup fresh blueberries 

1 cup peeled and diced kiwi fruit 

1 cup mandarin oranges, drained, or fresh mandarin/navel orange segments 

1 cup diced apples or pears 

1 cup halved grapes 

½ cup pomegranate seeds 

1 tablespoon honey 

2 tablespoons orange juice, see note for lemon variation 

Light pinch of cinnamon 

Directions 

Place the fruit in a serving bowl. (If using pears, because they sometimes darken faster than apples, I like to toss them with a light squeeze of lemon juice before adding to the salad.) 

Whisk together the dressing ingredients and pour over the fruit and toss to combine. 

The fruit salad can be made a couple hours ahead of time – keep in mind that depending on what type of fruit is used, the colors may seep into each other as the salad sits. 

Notes 

Fruit: as noted above, the fruit is very adaptable to what is in season and what you prefer. You’ll want about 5-6 cups total fruit (not including the pomegranate seeds). (My note on her note: I've done it as she suggested; I've also done it with strawberries, grapes, oranges, and apples. Kiwi is NOT cheap..and the second time I got some, it wasn't even ripe so I couldn't use it.)

Dressing: my favorite way to make the dressing is to use 1 tablespoon orange juice and 1 tablespoon lemon juice (both freshly squeezed, if you can, especially the lemon juice). I love the tangy freshness from the lemon. But if you want it a bit sweeter and not as tangy, use all orange juice. Cinnamon: you want a very light pinch of cinnamon – less than 1/8 teaspoon. It adds something so special to this salad and the small amount doesn’t overpower the flavor.

Baby Carrots

Buttery Baby Carrots

Source:https://www.foodnetwork.com/recipes/rachael-ray/baby-carrots-recipe-1939523 

Easy Total: 15 min 

Prep: 5 min 

Cook: 10 min 

Yield: 4 servings 

Ingredients 

1 1/2 pounds baby carrots 

3 tablespoons butter, cut into small pats 

1 tablespoon sugar 

1 teaspoon coarse salt 

Directions

Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.

Baked Brown Sugar Baby Carrots
Source:https://dancearoundthekitchen.com/brown-sugar-glazed-carrots/#wprm-recipe-container-5456

Prep Time: 5 mins

Cook Time: 30 mins

Total Time: 35 mins

Ingredients
1 pound baby carrots
3 tablespoons salted butter melted
1/4 teaspoon salt
1/3 cup brown sugar

Directions
Preheat oven to 400°F.
Add the carrots to a 9x13 baking dish.
Drizzle the melted butter over the carrots then sprinkle with salt and brown sugar.
If you'd like to add cinnamon, sprinkle that on top.
Stir to coat the carrots and evenly distribute the brown sugar.
Bake for 25-30 minutes, or until carrots are tender.

Dill Pickle Pasta Salad

Source:https://www.spendwithpennies.com/wprm_print/dill-pickle-pasta-salad

PREP TIME 5 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
Makes  8 servings

Ingredients
½ pound dry shell pasta about 3 cups
¾ cup pickles sliced
⅔ cup cheddar cheese diced
3 tablespoons white onion finely diced
2 tablespoons fresh dill
½ cup pickle juice

Dressing
⅔ cup mayonnaise
⅓ cup sour cream
⅛ teaspoon cayenne pepper
4 tablespoons pickle juice
salt & pepper to taste

Instructions
Boil pasta al dente according to package directions. Run under cold water to stop cooking.
Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
Combine all dressing ingredients in a small bowl and mix well.
Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.

Cinnamon Roasted Butternut Squash

Source: https://www.chewoutloud.com/cinnamon-roasted-butternut-squash-3/

Prep Time: 15 mins
Cook Time: 40 mins
Servings: 6

Ingredients
1 butternut squash, large, peeled/seeded and cut into 1-inch cubes
3 TB olive oil
3 TB maple syrup
(I skipped the syrup--use a little more oil and brown sugar to make up the difference) 2 TB brown sugar, tightly packed
1 tsp ground cinnamon
1 tsp kosher salt
1 tsp freshly ground black pepper

Instructions
Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil.
In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to foil-lined baking sheet, in a single layer, without overcrowding the pieces.
Roast about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately.
You may want to start checking squash around 35 minutes, just to ensure that they don’t become overcooked.

Roasted Cauliflower

Source: https://theprettybee.com/seasoned-roasted-cauliflower/
(I modified it a bit)

PREP TIME: 10mins
COOK TIME: 30 mins
TOTAL TIME: 40 mins

INGREDIENTS
1 head cauliflower
¼ cup olive oil
1 ½ teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon chili powder
1 teaspoon cumin
¼ teaspoon pepper
1 teaspoon salt

(I added about 1/4 cup parmsean cheese and 1/4 cup bread crumbs)

INSTRUCTIONS
Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper if desired. You can do it without parchment, I just think it makes cleaning up easier.
Rinse the cauliflower cut the florets off, placing them in a large bowl.
Drizzle the olive oil over the florets, and add the seasoning. Toss together with your hands or a spoon.
Spread evenly over the prepared cookie sheet. Bake at 425 degrees for about 30 minutes or until the edges are browned and crisp. Stir once or twice during the cooking time.
Season with more salt and pepper if desired.

California Blend Vegetables with Parmesan Bread Crumbs

California Blend Vegetables with Parmesan Bread Crumbs

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings8 servings
Source: https://deliciouslittlebites.com/california-blend-vegetables-parmesan/

Ingredients
2 cups carrots, cut into bite-size pieces
2 cups broccoli florets, cut into bite-size pieces
2 cups cauliflowe, cut into bite-size pieces
2 tablespoons butter melted
1/4 cup Parmesan cheese, grated
1/4 cup panko bread crumbs
1/8 teaspoon cayenne pepper (optional)

Instructions
Preheat oven to 350F.
Add the chopped vegetables and melted butter to a medium size bowl.
Stir to coat the vegetables in the butter.
In a small bowl, combine the Parmesan cheese, panko bread crumbs, and cayenne pepper (if using). Mix well.
Add the Parmesan cheese mixture to the bowl of vegetables and mix well.
Pour the vegetables into a medium-size baking dish, evenly spreading any extra bread crumbs from the bottom of the bowl all over the top of the veggies.
Cover with foil and bake 30 minutes.
Remove the foil and bake for another 15 minutes, or until the vegetables are fork-tender and the bread crumbs are golden brown.

Notes
Use fresh vegetables for the best results.
Butter is not necessarily needed for this recipe. I usually make it without, but the bread crumbs will be drier.
The measurements for the vegetables are all adjustable to your own preferences.

Sweet Potato Casserole

Sweet Potato Casserole

Source: https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945
Prep Time: 15 minutes
Total Time: 45 minutes

Ingredients

Filling:
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

Directions
1. For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
2. For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
3. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
4. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

Slow-Cooker Alfredo Green Bean Casserole

Slow-Cooker Alfredo Green Bean Casserole

Source: https://www.pillsbury.com/recipes/slow-cooker-alfredo-green-bean-casserole/dd293122-550f-4a7d-a166-635937e2a368

Prep: 10 MIN
Total: 3 HR 10 MIN
Servings: 10

Ingredients
2 bags (1 lb each) frozen cut green beans
1 can (8 oz) sliced water chestnuts, drained
1/2 cup roasted red bell peppers (from 7-oz jar), cut into small strips
1/4 teaspoon salt
1 container (10 oz) refrigerated Alfredo pasta sauce
1 can (2.8 oz) French-fried onions

Directions
1 Spray inside of 3- to 4-quart slow cooker with cooking spray. In large bowl, mix all ingredients except onions. Stir in half of the onions; spoon mixture into slow cooker.
2 Cover; cook on Low heat setting 3 to 4 hours, stirring after 1 to 1 1/2 hours.
3 About 5 minutes before serving, in 6-inch skillet, heat remaining half of onions over medium-high heat 2 to 3 minutes, stirring frequently, until hot. Stir bean mixture; sprinkle with onions.

Creamy Parmesan Mashed Potatoes

Creamy Parmesan Mashed Potatoes 

Source: https://www.myfoodandfamily.com/recipe/112898/cheesy-and-creamy-parmesan-mashed-potatoes

Prep Time: 10 minutes

Total Time: 35 minutes

Makes 10 servings

Ingredients

2 lb red potatoes cut into 1/2 -inch chunks 

1 cup fat free reduced sodium chicken broth 

4 oz philadelphia neufchatel cheese, cubed 

½ cup reduced fat sour cream 

3 tbsp. grated parmesan cheese 

Instructions

Place potatoes in large saucepan. Add broth; cover bring to boil on high heat 15 min , stirring after 8 min.

Uncover; stir potatoes. Simmer, uncovered, 5 to 6 min or until potatoes are tender and most of broth is absorbed.

Add neufchatel cheese. Reduce heat to low. Mash potatoes slightly until neufchatel cheese is melted. Add sour cream and parmesan; mash until potatoes are smooth and heated through.

Cheesy Potato Casserole

Cheesy Potato Casserole

 
Source: https://www.pillsbury.com/recipes/cheesy-potato-casserole/30357dc0-fead-4289-b46b-7a72d8c862d4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutess
Makes 8 servings

Ingredients
1 pint sour cream
1 can condensed cream of chicken soup
½ cup butter, melted
1 tablespoon garlic salt
1 cup chopped onions
1 bag 30 oz frozen country style shredded hash brown potatoes, partially thawed
2 cups shredded cheddar cheese

Directions
Heat oven to 350 degrees.
In large bowl , combine all ingredients and stir until well blended.
Pour into ungreased 13x9 inch glass baking dish.
Bake 45 minutes.

Best Butternut Squash

Best Butternut Squash 

Ingredients:

1 butternut squash, peel, cut, and cubed

1-2 c. orange juice
butter
Salt and pepper to taste

Directions:
Spray a deep-dish skillet lightly with cooking oil and place on stove top over medium-high heat. Arrange squash cubes in the skillet in a single layer. Pour orange juice over squash until fully, submerged. Cover the skillet and cook for 4-6 minutes, then flip the squash, add more orange juice if needed, cover, and cook another 4-6 minutes or until tender. Serve with butter, salt, and pepper. Makes 4-6 servings

Steamed Broccoli

 Steamed Broccoli 

Source: https://recipeforperfection.com/how-to-steam-broccoli-without-a-steamer-basket

Prep Time: 5 minutes
Cook Time: 5 minutes
 Total Time: 10 minutes 

Ingredients
1 bunch fresh broccoli
1 1/2 cups water 

Directions
Wash the broccoli. Chop the florets off the stalk, then discard the stalk. Cut down any large florets to match the size of the others.
In a 3.5 quart pot (with a lid), add the water and the broccoli florets. Cover with the lid and bring to a boil over high heat.
Once the water boils vigorously, reduce the heat to medium. Cook for 5 to 6 minutes, or until the broccoli florets are easily pierced with a fork but not limp.
Drain into a colander.