Hashbrown Casserole
Ingredients:
- 1 bag of frozen hashbrowns
- 1 cup of sour cream
- 1/2 cup of finely chopped chives
- 1 cup shredded cheddar cheese
- 1 can of cream of chicken/celery or asparagus soup
- 1/2 cup of melted butter
- 1/2 teaspoon of pepper and salt
- 1/3 cup of chopped onion
Take out potatoes an hour or so before preparing so it has time to thaw. In a large mixing bowl combine all ingredients and mix. Cover with foil and bake at 350?F for 45 minutes, remove foil and bake for another 10 to 15 minutes and serve.
Glazed Ham
Ingredients:
- 1/2 cup of apple jelly
- 1 cup of honey
- 1/4 cup of orange juice
- 3 tablespoons of Dijon mustard
- 1 (8 to 10 pound) ham
Heat honey in microwave for 1 minute then add to large mixing bowl. Add in apple jelly, orange juice and Dijon mustard and mix. Apply mixture to ham and place in roasting pan bake at 350?F for 1 to 1 1/2 hours or until meat thermometer reads 140 degrees.
Eggplant and Pepper Salad
Ingredients:
- 1 large eggplant
- 2 large green/red bell peppers
- 3 celery stalks
- 3 garlic cloves, minced
- 2 tablespoons fresh oregano
- 1/4 cup of olive oil
- 1/4 cup of red wine vinegar
- Salt and pepper
- Handful of pine nuts
Preheat oven to 400?F. Bake eggplant, pepper and celery in oven, wrapping both the pepper and celery in foil for about 30 mins and eggplant for 45. Remove pepper and celery from foil and cool, then cut into bite size pieces. Once eggplant has cooled peel and cut into pieces. Place pepper, celery and eggplant in colander and let the excess water and drain. Combine olive oil and minced garlic in skillet and sautee. In a large bowl add vegetable mixture and garlic mixture. Add in remaining ingredients and mix thoroughly, refrigerate until cold before serving.
Roasted Green Bean and Brussel Sprouts
Ingredients:
- 1 pound brussel sprouts
- 1 pound of green or yellow beans
- 1/3 cup of olive oil
- Salt and pepper
- 1/4 cup of Worcestershire sauce
- 1/3 cup of pine nuts
Wash and chop bottom stems off of the brussel sprouts. In large bowl mix brussel sprouts, olive oil, salt and pepper, Worcestershire sauce and pine nuts. Bake at 350?F in casserole dish for 30 to 45 minutes or until browned.
Roasted Butternut Squash
Ingredients:
- 2 large butternut squash
- 6 tablespoons of olive oil
- 6 tablespoons of brown sugar
- 1/2 cup melted butter
Preheat oven to 425?F. Cut squash into halves and scoop out seeds, score flesh. Combine oil, brown sugar and melted butter. Using a brush, coat squash. Bake for 45 to 60 minutes or until easily pierced with knife; scoop out insides and serve in bowl.
Butterscotch Shortbread
Ingredients:- 4 oz. unsalted buteer
- 1/3 cup of brown sugar, packed
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/4 cups all purpose flour
- 1/2 cup butterscotch pieces
Directions:
In a mixing bowl add butter, sugar, and vanilla together. Stir in salt and flour, add butterscotch pieces, kneading gently with hands. Gently roll out onto floured surface and cut into circle half inch thick. Bake at 325?F for about 20 mins or until lightly browned.