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.

Creamy Pasta Salad with Ham

Source:
https://kitchenfunwithmy3sons.com/bow-tie-pasta-salad/

Prep: 20 mins
Cook: 10 mins
Chill Time: 1 hr
Total: 1 hr 30 mins

Ingredients
Dressing
1 cup mayonnaise
3 tablespoons relish (sweet or dill)
2 tablespoons granulated sugar
1 teaspoon yellow mustard
1 tablespoon white vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
Salad
1 pound bow tie pasta
8 ounces cheddar cheese diced
1 cup fully-cooked ham diced
1/2 small white or sweet onion peeled and finely diced
1/2 cup frozen peas thawed
1/2 cup red bell pepper seeded and finely diced

Instructions
In a small bowl, whisk together the dressing ingredients. Cover and refrigerate while you move on to the next steps.
Boil the pasta according to the package directions, just until al dente. Drain and rinse with cold water.
In a large mixing bowl, toss together all of the ingredients with the dressing. Cover and refrigerate for 1 hour before serving.

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.

Pot Roast Casserole

Pot Roast Casserole

Source: https://www.bettycrocker.com/recipes/pot-roast-casserole/4eee8be5-2f9b-46e0-8658-3251540daef4

Prep Time: 20 min
Total Time: 60 min
Serves: 8

Ingredients
1/4 cup plus 1 tablespoon butter
1 cup chopped onions
2 medium carrots, cut into 1/4-inch slices (1 cup)
2 medium stalks celery, cut into 1/4-inch slices (1 cup)
1 package (15 oz) refrigerated, fully cooked beef pot roast (about 1 1/2 cups)(I use leftover pot roast)
4 cups boiling water
1 cup milk
2 boxes (4.7 oz each) Betty Crocker™ au gratin potatoes


Directions
Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch skillet, heat 1 tablespoon butter over medium-high heat. Add onions, carrots and celery; cook 6 to 8 minutes, stirring frequently, until vegetables are tender. Add pot roast; cook and stir until hot.
In large bowl, mix boiling water and remaining 1/4 cup butter; stir until butter is melted. Stir in milk, 2 pouches Potatoes and 2 pouches Sauce Mix. Stir in pot roast mixture. Pour into baking dish.
Bake 35 to 40 minutes or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands).

Helga's Butternut Soup

This is the original version (which I like but is a little spicy): Serves 6-8.

1 tbsp butter

1 cup onion
3 garlic cloves (1/2 tsp minced or 1 tsp chopped)
4 cups cubed, peeled butternut squash
4 cups plus 1/4 cup chicken broth
1 tsp cumin
1/8 tsp cinnamon
1/8 tsp cloves
1/4 tsp ground red pepper 

1/4 cup whipping cream
1 tbsp fresh oregano (or 1 tsp dried oregano)
1 tsp salt
1/4 tsp pepper
2 cans (16 oz each) Great Northern Beans

Instructions
Cook onions and garlic in butter until tender.
Add squash and cook for 3 minutes.
Add 1/4 cup broth; cook until liquid almost evaporates.
Stir in broth, cumin, cinnamon, cloves, and red pepper. Bring to a bil; simmer for 5 minutes until squash is tender. Mash the squash up a bit to it isn't so chunky. (I even run it through the blender sometimes.)
Stir in cream, oregano, salt, pepper, and beans.Bring to a boil again, then remove from heat. 

 This is the modified version (essential, I tripled the squash and broth parts, only doubled the spices--and modified them to fit what I actually have on hand--and left the beans the same) Serves 18-24 

1 tbsp butter
3 cups onion
1 tsp garlic powder or 1/4 tsp garlic salt
12 cups cubed, peeled butternut squash
12 cups plus 3/4 cup chicken broth (I sometimes substitute water and bullion cubes for some of the broth) 

2 tsp cumin
1/4 tsp cinnamon
1/4 tsp cloves
(I leave the red pepper out)
3/4 cup whipping cream
2 tsp dried oregano (For some reason, I never have oregano, so I sometimes substitute dried basil, and sometimes I just leave it out)
2 tsp salt
1/4 tsp pepper
2 cans (16 oz each) Great Northern Beans (I have also substituted dried GN Beans that I precooked and had in the freezer)

Instructions
Cook onions and garlic in butter until tender.

Add squash and cook for 3 minutes.
Add 1/4 cup broth; cook until liquid almost evaporates.
Stir in broth, cumin, cinnamon, cloves, and red pepper. Bring to a bil; simmer for 5 minutes until squash is tender. Mash the squash up a bit to it isn't so chunky. (I even run it through the blender sometimes.)
Stir in cream, oregano, salt, pepper, and beans.Bring to a boil again, then remove from heat.
Eat what you like and put the rest in the freezer!