Easy Pickled Veggies

INGREDIENTS

1/2 red bell pepper
1/2 green bell pepper

1/2 c. matchstick carrots (or 1 carrot)

1/4 red onion

1/2 c. apple cider vinegar

1/4 c. water

2 Tbs. red wine vinegar

2 Tbs. white vinegar

1/2 tsp. salt

1-2 garlic cloves, smashed

INSTRUCTIONS

Thinly slice all the vegetables and place into a mason jar.

In a small saucepan, combine the vinegars, water, salt, and garlic cloves.  Bring to a simmer then remove from heat and immediately pour into the mason jar with the vegetables.  Cover the jar with a lid.  Allow to sit for 10 minutes.  Veggies are ready to use, or place in the fridge to use later.

These are great with just about anything!  In rice bowls; on a taco or pulled pork sandwich; with scrambled eggs for breakfast...

from thewoodenskillet.com

Drunken Potatoes

INGREDIENTS

3 lbs. baby potatoes

1 lb. bacon, cut into 1” pieces 

1 large onion, minced

1 large bell pepper, minced

1 jalapeño, minced

1-2 c. chicken broth

1 can Sprite (7-up or ginger ale)

salt

pepper

INSTRUCTIONS

Heat a large Dutch oven type pot over medium-high heat.  Add the bacon.  Cook for a minute or two, then add all the onion and peppers.  Continue cooking until the bacon is crispy and the veggies are tender.  

Add the potatoes, 1 c. chicken broth, and Sprite.  Turn heat down to medium-low, cover, and cook until potatoes are tender.  Stirring occasionally and adding more broth as needed.  Season with salt and pepper.

Instant Pot Mac & Cheese

INGREDIENTS

16 oz. elbow macaroni
4 c. chicken broth
4 Tbs. butter
1 c. cream
2 c. sharp cheddar cheese
1/2 c. mozzarella cheese
1/2 c. parmesan cheese
1/2 tsp. garlic salt
1/2 tsp. dry mustard

INSTRUCTIONS

Place macaroni in Instant Pot. Pour chicken broth over macaroni so that all macaroni is covered by liquid.

Cut butter into small pieces and place on top of pasta.  

Place lid on top of Instant Pot and secure in place.

Move vent to SEALING position.

Press MANUAL button and set timer for 4 minutes.

When finished cooking, allow for a 5 minute NATURAL RELEASE, then move the venting to VENTING to quickly release the remaining pressure. 

Remove lid and add whipping cream, and all the cheese. Add in seasonings and mix together until the cheese is all smooth and melted.  Season with additional salt and pepper if needed.

NOTES

You need a total of about 3 cups of cheese. You can use all cheddar cheese if you want.  Or switch it up and try different cheeses!

from sixsistersstuff.com

Hush Puppies

3/4 c. flour
3/4 c. cornmeal
2 Tbs. sugar
1 1/2 tsp. baking powder
2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. pepper
1 egg
1 c. buttermilk
4 Tbs. cold butter, cut into small cubes

oil to fry in

Pour the oil into a pot and heat over medium-high heat.  (Should be about 350 degrees when ready).

Combine all dry ingredients.  Add the egg and buttermilk and mix just until just combined.  Stir in the butter cubes.

Drop about a Tablespoon of batter at a time into the hot oil.  Let cook until they are golden brown, about 3 minutes, turning halfway through.  Remove to a paper towel lined pan.  Cool slightly, then enjoy!

Serve with tarter sauce, or honey, or with red beans and rice.

Pumpkin Dip

 INGREDIENTS

1- 8 oz pkg. cream cheese, softened
2 c. sugar
1/2 tsp. ginger
1 tsp. cinnamon
18 oz. pumpkin puree

DIRECTIONS

Beat cream cheese until smooth.  Mix in sugar and spices, then add in pumpkin.  Mix well.  Transfer to serving bowl.  Refrigerate at least one hour before serving.

Serve with apples, gingersnaps, etc.

Vegetable Dip

1 c. sour cream
1 c. mayonnaise
2 tsp. dill weed
2 tsp. chives
1 tsp. celery salt
1/2 tsp. onion powder
1/2 tsp. sugar

Mix well and refrigerate at least 1 hour before serving.

Cookie Dough Dip

1 8-oz package cream cheese

1/2 c. butter

1 c. powdered sugar

2 Tbs. brown sugar

1 1/2 tsp. vanilla

1 c. mini chocolate chips

1 c. toffee bits

1.  Soften cream cheese and butter and cream together.

2.  Add all remaining ingredients and mix until well combined.

3.  Serve with apples, bananas, graham crackers, etc!

Rice Pilaf

1 3/4 c. rice
1/4 c. carrots, finely chopped
1/4 c. celery, finely chopped
2 Tbs. butter
4 1/2 c. chicken broth
1/4 tsp. pepper
1/2 tsp. salt
1/4. c. sliced almonds

1.  Melt butter over medium-high heat in a large skillet.  Add veggies and rice.  Stir to combine and let cooked for a minute or two.

2.  Add the broth, salt, and pepper.  Bring to a boil, then reduce heat to low.  Cover and let simmer for about 20 minutes, or until the liquid is absorbed by the rice.

3.  Remove from heat and stir in almonds.  Add more salt/pepper if needed.

Raspberry Rice Salad

2 c. rice
4 c. water
2 tsp. salt
1/2 c. sugar (heaping)
2 tsp. vanilla
4 c. whipping cream
1/2 c. powdered sugar

16 oz. frozen raspberries
1 box Raspberry danish dessert

Combine rice, water, salt, and sugar in a sauce pan.  Bring to a boil, cover, reduce heat to low, cook for 15 minutes.  Stir in 1 tsp. vanilla.  Cool completely.  (You want the rice to have a slight crunch to it.)

Whip the cream with the powdered sugar and 1 tsp. vanilla.  Fold into cooled rice.

Make the danish dessert and mix frozen raspberries in.

Layer rice, raspberry mixture, rice, raspberry mixture.  Serve!

Peach Raspberry Jello Salad

1- 3 oz. package peach jello
1 package cook & serve tapioca pudding
1- 3 oz. package cook & serve vanilla pudding
3 c. water

raspberries (fresh or frozen)
peaches (fresh or canned (drained))
8 oz. cool whip

Mix all 3 jellos in water.  Bring to a boil, boil 1 minute, then cool completely in fridge.
Add cool whip and fruit.

from Jeniel Mickelsen  

Instant Pot Black Beans

3 Tbs. olive oil
3 tsp. minced garlic
1 medium onion, chopped
1 tsp. oregano
1 tsp. coriander
1 tsp. marjoram
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
2 cans- petite diced tomatoes (28 oz total, 1 large can or 2 small)
1 lb. dry black beans, rinsed & drained
4 c. beef broth
1 jalapeño

Wash beans and pick out any bad ones.

Turn the instant pot on to the saute setting, add the olive oil, onion, and garlic.  Cook 2-3 minuets.

Add tomatoes, broth, beans, spices, and whole jalapeño.  Stir to combine.

Cook on high pressure for 60 minutes.

Naturally release pressure for about 10 minutes, then quick release and remove the lid.

Remove the jalapeño or chop and add back in if you want.  Season with more salt and pepper if desired.

Serve with rice.

From: Anita Watts

Green Bean Casserole

Fresh green beans (not canned)
4 Tbs. butter
1/4 c. flour
1 tsp. minced garlic
1/4 tsp. black pepper
1 tsp. salt
1 c. chicken broth
1 c. cream

french onions
parmesan cheese

Melt butter in skillet.  Add garlic, saute 1 minute.
Mix in flour to make a roux.
Add chicken broth, while whisking constantly.  Cook for 1-2 minutes until thickened.
Reduce heat and add cream.  Continue cooking 3-5 minutes until thickened.
Add salt/pepper.

Layer green beans in a casserole dish.  Pour sauce over green beans.  Top with french onions and parmesan cheese.

Bake 375 degrees until bubbly and green beans are tender, 30-45 minutes.
Broil the last few minutes for a crispy topping.

Wonton Salad

greens- (romaine, green or red leaf
lettuce, or a combination)
cooked chicken (something with a little flavor,
I like to use leftover fauxtisserie chicken)
peanuts
fried wontons

dressing:
1/4 c. sugar
1/4 c. seasoned rice vinegar
1/4 c. oil
1 tsp. salt
1 Tbs. sesame seeds

from: Kris Mickelsen

Baked Beans

3-4 cans of pork and beans 
1/2 lb bacon, cut into small pieces
1/4 c. diced yellow onion

1/4 c. diced peppers
1/2 c. brown sugar
2 packages beef lil' smokies

OR

beef hot dogs cut into pieces

Preheat oven to 375 degrees.

In a skillet over medium heat, cook the bacon, onion, and peppers for 10-15 minutes, until the onions are translucent, and bacon is crispy.

In a large baking dish, coated with non-stick cooking spray, mix the beans, bacon & onions, brown sugar, and lil' smokies.

Bake uncovered for 45 minutes- 1 hour.

Cheesy Garlic Bread

Make 1/2 the recipe for pizza dough.

2 Tbs. softened salted butter

2 cloves garlic

1/4 c. grated parmesan cheese (the real stuff, and I use a little more)

1/4 lb. grated mozzarella cheese

Preheat oven to 500 degrees. Mix butter and garlic in a small bowl and spread over rolled out dough. Top with cheese. Bake 8-10 minutes until bubbly and golden. Serve hot, with marinara for dipping.

Spinach and Swiss Salad

*This poppyseed salad dressing goes great with anything, but especially with spinach salads and fruit...

1 large head iceberg lettuce, torn

1 (10 oz) bag spinach (I prefer baby spinach)

1/2 red onion, chopped

3/4 c. sliced mushrooms

3/4 c. grated swiss cheese

1/2 lb. bacon, cooked until crisp and crumbled

1 c. cottage cheese, drain off the liquid in small colander

crutons

Note: the dressing makes more than you will need for one salad)

Poppyseed Dressing

1 c. sugar

2 tsp. dry mustard

1 tsp. salt

2/3 c. apple cider vinegar

2 c. vegetable oil

1 Tbs. poppyseeds

Mix dressing ingredients in a blender. Refrigerate until ready to use.

Acini de Pepe Salad (Frog Eye Salad)

This makes a lot! You may want to half it if you don't want to be eating it for days. :)

1 3/4 c. pineapple juice

1 Tbs. lemon juice

2 beaten eggs

1 c. sugar

1/2 tsp. salt

2 Tbs. flour

1 pkg. acini de pepe noodles

1 Tbs. oil

2 tsp. salt

3 qts. water

3 cans mandarin oranges

3 cans pineapple tidbits

1 can crushed pineapple

9 oz. cool whip

2 c. mini marshmallows

Mix pineapple juice, lemon juice, eggs, sugar, flour, and salt in a saucepan. Cook over medium heat until thickened. Cool. Heat water until boiling, add noodles, oil, and salt. Cook until tender and drain (according to package). Rinse with cool water. Combine lemon juice mixture and noodles and refrigerate over night. Add remaining ingredients the next day before serving.

Grandpa's Stuffing

1 box stuffing mix

Bread crumbs (1-2 pieces)

Add to taste:

Poultry seasoning

Salt

Pepper

Sage

Shred carrots

Celery (including leaves)

1 medium onion (this is where you get the flavor)

Chicken/turkey broth (1 can)

Melted butter

Cover and cook 350 for 30-40 min. If you need more moisture you can add water.

Just before you eat, add turkey gravy.

from Grandpa Max

Dutch Oven Potatoes

Like all dutch oven dishes, you can just bake this in your oven.

Cut 6 slices of bacon (or more) in small pieces and cook. Place on the bottom of your pan/dutch oven.

Add layers of sliced red potatoes and onions.

Add salt and pepper and season salt as you go.

Add 1 can cream of mushroom soup and 1 can cream of chicken soup.

Cook for about 1 hour on 350. Top with cheese.

from Grandpa Max

Copper Penny Carrots

2 lbs carrots

1 medium onion

½ green pepper

Cut into bite size pieces and cook until tender

Sauce:

1/4 cup oil

½ cup vinegar

1 can tomato soup

¼ tsp salt

1 cup sugar

½ tsp mustard

1 tsp Worcestershire sauce

Heat the sauce and pour over carrots. Refrigerate over night. Serve warm or cold. (I like to reheat in the oven with the lid off, this thickens the sauce; 350 for 45-60 minutes)

from Grandma Johnson