Sauteed Apples

Ingredients:
*1/4 cup butter
*4 tart apples--peeled, cored, cut 1/4 inch thick
*2 tsp cornstarch
*1/2 cup cold water
*1/2 cup brown sugar
*1/2 tsp ground cinnamon


Directions:
1.)  In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.

2.)  Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Green Bean Casserole

Ingredients:
*2-lb cans of green beans
*1 can cream of mushroom soup
*1 cup canned fried onion rings
*1/2 cup milk
*sliced almonds
*pepper to taste

Directions:
1.)  grease bottom and sides of 1 1/2 qt. baking dish
2.)  layer can of green beans, 1/2 can soup, 1-2 cup onion rings, sprinkle with almonds; repeate layers
3.)  pour the milk over casserole
4.)  cover and bake at 350 for 30-40 mins.

Recipe from my mom, Sue.

Bruschetta

Ingredients:
*1 loaf Italian bread
*1/2 cup Italian dressing
*1 cup shredded mozzarella cheese
*1 tomato, seeded and chopped
*1 clove minced garlic
*1 teaspoon drien oregano
*1/2 teaspoon black pepper

Directions:
1.)  cut bread into pieces, as thick or as thin as you'd like
2.)  combine remaining ingredients and spread on slices
3.)  place slices on baking sheet; bake at 350 for 15 mins.

I have no idea where I got this recipe from. :)

Pasta Salad

Ingredients:
*1 lb diffreent colored curly noodles
*any combination of chopped veggies: celery, onions, mushrooms, green pepper, broccoli, cauliflower, carrots, olives
*1 large bottle of Italian Dressing
*Salad Surpreme (about 1/2 bottle)
*Parmasean cheese

Directions:
1.)  cook noodles and drain
2.)  add veggies, salad surpreme, dressing and cheese; mix well and refrigerate
3.)  make the night before so it marinates
4.)  stir well before serving

Side Note:
I usually add salad surpreme and dressing a little at a time--Mix it, put it in fridge, taste it, mix in some more salad surpremem, put in fridge, taste it, ect.  I start making this in the morning and adjust seasonings as needed throughout the day.  I like doing it this way because you can add as much or as little seasoning as you like.

Recipe from my mom, Sue.

Hash Brown Potato Cassarole

Ingredients:
*24 oz frozen hash browns
*1 can cream of mushroom OR cream of chicken soup
*1 pint sour cream
*2 cups cheddar cheese
*1/2 cup chopped onion
*1 package of Bacon Bits recipe pieces (optional)
*1/2 cup melted butter
*2 cups crushed Cornflakes

Directions:
1.)  combine ingredients (except butter and cornflakes) in large bowl
2.)  press into greased 9 x 13 pan
3.)  mix butter and Cornflakes and sprinkle on top
4.)  bake at 350 for 90 mins

Recipe from my mom, Sue.

Wild Rice

Ingredients:
*1 box Rice-A-Roni Wild Rice, cooking according to directions
*1 chopped apple or 3/4 cup grapes, halved
*1/2 cup chopped celery
*1 can mushrooms, stems and pieces
*3/4 cups cashews

Directions:
1.)  mix above ingredients in a bowl and pour into baking dish
2.)  bake in oven at 350 just long enough to heat celery, about 20 mins
3.)  if rice seems dry, you can add a tad of water

Recipe from my mom, Sue.

Ciabatta Stuffing--A.K.A. Italian Stuffing

Ingredients:
*6 tablespoons (3/4 stick) butter
*8 ounces pancetta, cut into 1/4-inch dice
*2 large onions, finely chopped
*2 carrots, peeled and finely chopped
*3 celery stalks, finely chopped
*2 tablespoons chopped fresh rosemary leaves
*3 garlic cloves, chopped
*1/4 cup chopped fresh Italian parsley leaves
*1 pound day-old ciabatta bread, cut into 3/4-inch cubes
*2/3 cup freshly grated Parmesan
*1 cup (or more) canned low-salt chicken broth
*Salt and freshly ground black pepper
*2 large eggs, beaten to blend

Directions:
1.)  butter a 15 x 10 x 2-inch glass baking dish
2.)  melt 2 tablespoons of butter in a heavy large skillet over medium heat; add the pancetta and saute until crisp and golden, about 10 minutes.
3.)  using a slotted spoon, transfer the pancetta to a large bowl
4.)  melt the remaining butter in the same skillet over medium-high heat; add the onions, carrots, celery, rosemary and garlic; saute until the onions are very tender, about 12 minutes.
5.)  gently stir in the chestnuts parsley
6.)  transfer the onion mixture to the large bowl with the pancetta; add the bread and Parmesan and toss to coat
7.)  add enough broth to the stuffing mixture to moisten; season the stuffing, to taste, with salt and pepper and  mix in the eggs.
8.)  transfer the stuffing to the prepared dish; cover with buttered foil, buttered side down, and bake at 350 until the stuffing is heated through, about 30 minutes
9.)  uncover and continue baking until the top is crisp and golden, about 15 minutes longer

Super Busy:
Chop the ingredients the night before.

Side Note:
1.)This is the stuffing I make every Thanksgiving and it is always a big hit!  It is helpful to either prepare the ingredients the night before or have an extra hand to help you out.
2.)  The only think I left out from the original recipe are chestnuts.

Original recipe found here.

Whipped Sweet Potato Bake

Ingredients:
*3 cans (15 oz. each) sweet potatoes, drained
*1/4 cup (1/2 stick) butter or margarine, melted
*1 tsp. ground cinnamon
*1 tsp. ground ginger
*1/4 tsp. ground nutmeg
*3 cups Miniature Marshmallows

Directions:
1.)  beatsweet potatoes, butter, cinnamon, ginger and nutmeg with mixer until blended

2.)  spoon into lightly greased 1-1/2-qt. casserole dish; top with marshmallows
3.)  bake at 350 for 15 to 20 min. or until mixture is heated through and marshmallows are lightly browned

Recipe found here.

Parmesan Breadsticks

Ingredients:
*1 can (11 oz.) refrigerated soft breadsticks, separated
*3 tablespoons butter or margarine, melted
1/2 cup Grated Parmesan Cheese

Directions:
1.)  dip breadsticks in butter; lightly coat with cheese
2.)  twist breadsticks; place on ungreased baking sheet
3.)  bake at 350 for 13 to 15 minutes or until golden brown

Recipe found here.