Different Thanksgiving Green Bean Casserole

I found this when I was making Thanksgiving dinner a few years ago, and we've made it every time since. Love it...it's not your usual green bean casserole, but if you're not married to the traditional one, this is a nice side dish for that meal or any, really.

Ingredients:
* 2 Tbspn butter
* 2 Tbspn flour
* 1 tsp salt
* 1 tsp white sugar
* 1/4 cup diced onion
* 1 cup sour cream or plain greek yogurt
* 3 (14.5 oz) cans french style green beans, (I use frozen, because I think they're crisper)
* 2 cups shredded cheddar cheese
* 1/2 cup crumbled ritz crackers
* 1 Tbspn butter, melted (for topping)

Directions:
1. Preheat oven to 350.

2. Melt 2 Tbspn butter in a large skillet over medium heat. Stir in the flour until smooth and cook for 1 minute. Stir in the salt, sugar, onion, and sour cream. Add green beans and stir to coat.

3. Transfer the mixture to a 2-1/2 quart casserole dish. Spread the cheddar over the top. In a small bowl, combine the cracker crumbs and remaining butter, sprinkling over the cheese.

4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Roasted Vegetables

If you're willing to take the time to chop up vegetables, this is a very satisfying side! Roasting really brings out the flavor of the veggies and creates a perfect, cruncy, yet tender texture.

Ingredients:
* Veggies -- they can vary to your liking! The recipe I originally got from Allrecipes.com used the following for about 6 servings:
* 2 zucchini, chopped
* 1/4 eggplant, peeled and chopped
* 2 carrots, chopped
* 4 cherry tomatoes
* 1/2 red onion, sliced
* 1/4 red bell pepper
* 1/4 yellow bell pepper

* Marinade:
* 2 Tbspn olive oil
* 1/4 tsp each: dried rosemary, thyme, oregano, grated lemon zest
* 1/2 bay leaf, crushed
* small clove garlic, minced
* 1-1/2 tsp lemon juice
* salt and pepper to taste

Directions:
1. Combine all ingredients and marinate at least 2 hours, but preferably longer - overnight.

2. Roast uncovered at 400 for 20 mins or until tomatoes have split and edges of veggies are starting to crisp. Remove and stir. Roast for another 20 minutes. at this time, reduce heat to 200 and continue cooking until veggies are tender, turning every 20 minutes.

Brown Sugar Glazed Carrots

Ingredients:
* 1 bag of baby carrots (or cut up, whole carrots)
* 1/2 cup water
* 1-1/2 Tbspn butter
* 1-1/2 Tbspn brown sugar
* salt and pepper to taste

Directions:
1. Bring 1st four ingredients to a boil over medium-high heat.

2. Turn to low and simmer for approximately 6 minutes.

3. Turn back to high and cook until all the water is evaporated and carrots are tender.

4. Remove from heat and add salt and pepper.

Mom's Black Bean Tacos

Directions:
1. Chop a medium onion and a sweet potato

2. Coat a skillet with oil

3. Saute onion and sweet potato until soft & translucent

4. Add a can of black beans, (rinsed) and about a can's worth of frozen corn.

5. Add a tsp of chili powder, a tsp of cumin, and a dash of salt and pepper with 1/4 cup of water.

6. Let it cook down, then it's ready to eat.

Balsamic Vinegar Marinade

From allrecipes.com...the recipe says to let it marinate for 10 minutes per side, but you can put the marinade in a ziploc and marinate as long as you want. I always say the longer you let it marinate, the better! i also don't see why you couldn't marinate, then broil or grill this recipe. We ate it with brown rice and a veggie, but I think it'd be really good cut up over pasta or salad, too. Great, easy recipe...

Ingredients:
* 1/3 cup balsamic vinegar
* 1/2 cup chicken broth or vegetable broth
* 2 tablespoons white sugar
* 1 clove garlic, minced
* 1 teaspoon dried Italian herb seasoning
* 4 skinless, boneless chicken breast halves, or pork, turkey, or tofu
* 1 tablespoon olive oil

Directions:
1. Whisk together the balsamic vinegar, chicken or veggie broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts or whatever you're marinating in the marinade, and marinate for 10 minutes on each side.

2. Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Monterey Spinach Melts

This is a really easy appetizer recipe!

Ingredients:
* 1 pkg (16 oz) Cocktail rounds
* 1/4 cup finely chopped onion
* 1 small carrot, finely chopped
* 1 clove minced garlic
* 1 pkg (9 oz) frozen chopped spinach -- thawed and drained
* 1/4 cup mayonnaise
* 1/4 cup sour cream
* salt and pepper to taste
* 4 oz monterey jack cheese, thinly sliced

Directions:
* preheat oven to 375 degrees.
* combine all ingredients except bread and cheese. Spread mixture onto bread rounds and place them on a baking sheet.
* top with a slice of cheese.
* Bake 10 to 12 minutes or until cheese is melted. Serve immediately.

Hearty Bean and Barley Soup

I got this recipe from my mom and it is SO delicious and full of antioxidants. This is good with a crusty loaf of bread.

Ingredients:
* 1 Tblsp olive oil
* 2 large carrots, coarsely chopped
* 2 stalks celery, sliced
* 1 large onion, chopped
* 3 cloves garlic, minced
* 1 can (14 1/2 oz) diced tomatoes, undrained
* 2 cans (14 oz each) vegetable broth
* 1 can (15 oz) red kidney beans, rinsed and drained
* 1/4 cup pearl barley
* 2 cups firmly packed chopped fresh spinach

Directions:
* Heat oil in stockpot. Add carrots, celery, onion, and garlic and cook until tender.
* Add tomatoes, broth, beans, and barley. heat to boil. Reduce heat, cover and cook 30 minutes or until barley is done. Stir in spinach and season with coarsely ground pepper to taste. Heat through. Serves 6

Sally's Sidedish

This is a recipe from a friend of the family, and is always a big hit!

* 16 oz. creamed style corn (or approximately)
* 1 Cup Bisquick
* 1 egg
* 2 Tablespoons vegetable oil
* 4 oz. chopped green chilies
* 1/2 Cup milk
* 2 Cups Monterey Jack Cheese, cubed, (more or less to your liking)

Preparation:
* Preheat oven to 400 degrees
* Greese a 9x9 inch baking pan, (can use a casserole dish)
* In a medium bowl, mix together the creamed corn, bisquick, egg, and vegetable oil
* Pour half of the corn mixture into the greased pan
* Layer 1/2 of the green chilies on the corn mixture and put all of the cheese cubes on top of that
* Layer the remainder of the chilies on top of the cheese cubes
* Pour the milk over this
* Top with the remaining corn mixture
* Bake at 400 degrees for 30-40 minutes

Sue Redmond's Wild Rice Burgers

These are delicious!

Ingredients:
* 3 cloves garlic, minced
* 1/2 cup of chopped yellow onion
* 1/2 cup chopped button or portabella mushrooms
* 2 to 4 Tablespoons olive oil or butter
* 4 cups well-cooked, soft, wild and white or brown rice mixture, 1 part wild rice to 2 parts white or brown (Lundberg offers a wild rice and white basmati blend)
* (OPTIONAL) 1/2 cup dried cranberries, reconstituted by soaking in boiled water, drained and chopped
* 1/4 to 1/2 cup blend of grated parmesan, asiago, or romano cheeses
* 1/4 cup Italian style bread crumbs
* 2 eggs* Salt and pepper to taste
* Swiss cheese slices
* Sliced red onion
* Wheat hamburger buns

Preparation:
* Cook the rice and cool. Saute the garlic, onion and mushrooms in olive oil or butter until soft, about 5 minutes. Combine the cooked rice, cranberries, bread crumbs, cheese and sauteed ingredients with the two eggs in a bowl. Salt and pepper to taste and blend ingredients together. With your hands, form thick patties.

* Grill or fry in oil for 2-3 minutes or until a light crust forms. Since the ingredients are already cooked, the grilling time is minimal.

* Top with a slice of swiss cheese and onion as desired. Serve on a soft wheat bun.

Suggested variations by Lynn Rosetto Kasper (NPR's The Splendid Table):
* Sautee the mushrooms in red wine to add flavor and moisture. Other add-ins - chopped walnuts, green or jalapeno peppers, fresh herbs or other seasonings, or making them with risotto rice.

Baked Macaroni and Cheese

I got this from my mom...I'm not sure where she got it!

Ingredients:

* 2 cups uncooked dried elbow macaroni
* 1/4 cup butter
* 2 tablespoons all-purpose flour
* 2 cups milk
* 1/2 teaspoon salt (I used garlic salt)
* 2 cups cheddar cheese, cubed 1/2 inch
* 1/2 cup dried bread crumbs
* 1 tablespoon butter, melted
* 1 tablespoon chopped, fresh parsley

Heat oven to 350. Cook macaroni according to package directions. Drain.

Meanwhile, melt 1/4 cup butter in 3-quart saucepan until sizzling; stir in flour. Cook over medium heat, stirring occasionally, until smooth and bubbly (1 minute). Add milk and salt. Continue cooking, stirring occasionally, until sauce is thickened (3-4 minutes).

Stir in cooked macaroni and cheese. Spoon into ungreased 2-quart casserole.

Stir together all remaining ingredients in small bowl; sprinkle over macaroni and cheese. Bake for 20-25 minutes, or until heated through and golden brown.

Tip: For gourmet flavor, stir in 3 ounces cubed cream cheese and 1 tablespoon Dijon-style mustard with the milk.

Chocolate Amaretto Cake: Carla's Most Favorite Cake

I haven't had the opportunity to make this yet, but Carla sent the recipe to me and it looks SCRUMPTIOUS...so I figured I'd just go ahead and post it, knowing it was going to be good. Carla's a baking partner from way back, so I totally trust her on this one. I look forward to making it some cold winter day.

She says: "Instead of taking the time to make it into a layer cake I usually use a trifle dish, alternating cake and frosting. It's VERY chocolatey, so I like to add a layer home-made whipped cream in the middle and on top. It also makes the cake prettier."

Ingredients:
* Nonstick vegetable oil spray
* 1 18.25-ounce package devil's food cake mix
* 1 1/3 cups water
* 3 large eggs
* 1/2 cup vegetable oil
* 12 tablespoons amaretto liqueur
* 3/4 teaspoon almond extract
* 3 cups semisweet chocolate chips (about 18 ounces)
* 1/4 cup (1/2 stick) unsalted butter
* 1/4 cup whipping cream
* 2/3 cup sour cream1 cup powdered sugar

* 1 cup slivered almonds, toasted

Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended. Mix in 1 cup chocolate chips. Divide batter among prepared pans.

Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes. Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.

Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer. Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted. Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes. Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar. Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.

Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. Press nuts around bottom 2 inches of cake. Chill 2 hours. (Can be made 2 days ahead. Cover with cake dome; keep chilled.)

Mom's Potluck Salad

Mom brings this to a lot of potlucks. It's really tasty and easy to make and transport. It's good on its own, but I like to sometimes eat it with the "scoops" tortilla chips, too.

Salad Recipe

Ingredients:
* 1-15 oz can black beans
* 1-15 oz. cannellini beans
* 1-c. frozen peas thawed
* 1/4 c. chopped red onion
* 1/4 c. shredded basil
* 4-oz. smoked fresh mozzarella cubed
* 12-cherry/grape/pear tomatoes, halved
* 1/2 c. bottled vinaigrette (Mom uses balsamic)
* salt & pepper to taste

Drain and rinse the beans. Stir all ingredients together and it's ready to go!

Dill Dip

I just like it, is all...

Ingredients:
* 2/3 cup sour cream
* 2/3 cup mayonnaise
* 1 teaspoon fresh, chopped dill
* 1 teaspoon beau monde seasoning
* 1 Tablespoon green onion flakes
* 1 Tablespoon parsley flakes

Directions:
* Mix all together. Let stand 5 hours or overnight in the refrigerator. Serve with fresh veggies.

Garden Vegetable Calzones

Peter and I LOVE these. This is a really easy and quick recipe, too!

Ingredients:
* 8 fresh mushrooms, sliced (3/4 cup)
* 1 small zucchini, halved lengthwise, thinly sliced (3/4 cup)
* 1/2 red or yellow pepper, coarsely chopped (1/2 cup)
* 1/4 cup sliced green onions
* 1/4 teaspoon garlic salt
* 1/4 teaspoon dried basil leaves
* 1-10 oz. can refrigerated pizza crust
* 4 oz. (1 cup) shredded mozzarella or provolone cheese
* 1 egg white, beaten

Directions:
* Heat oven to 425 degrees. Spray cookie sheet with nonstick cooking spray.

* In a medium bowl, combine mushrooms, zucchini, bell pepper, and onions. Sprinkle with garlic salt and basil; mix well.

* Unroll dough; place on sprayed cookie sheet. Roll dough into 14-inch square; cut into four 7-inch squares. Place 1/4 cup cheese on half of each square; spread to within 1/2 inch of edge. Top each with 1/4 of vegetable mixture. Fold dough in half over filling; press edges firmly with a fork to seal. Brush each with beaten egg white. With sharp knife, cut 2 or 3 slits in the top of each for steam to escape.

* Bake at 425 degrees for 12-15 minutes or until golden brown.

* You can serve with heated pizza sauce for dipping.

Two-Potato Chowder

This is an interesting take on straight up potato soup; it is a great way to use sweet potato as well as regular potatoes, is very satisfying, and is vegetarian and low in fat and calories!

Ingredients:
* 1 Tablespoon margarine or butter
* 1 medium onion, chopped
* 1 celery stalk, thinly sliced
* 1 garlic clove, minced
* 2 medium potatoes, cut into 1/2 inch cubes (2 cups)
* 2 small sweet potatoes, cut into 1/2 inch cubes (2 cups)
* 1-14 oz. can vegetable broth
* 2 cups milk
* 3 Tablespoons flour
* 1/2 teaspoon salt
* dash of cayenne pepper
* 1/4 cup green onions, sliced (for garnish)

Directions:
* Melt margarine/butter in large saucepan over medium heat. Add onion, celery, and garlic; cook and stir 3-4 minutes, or until vegetables are crisp and tender. Add all potatoes and broth. Bring to a boil. Reduce heat to low; cover and simmer 15-20 minutes, or until potatoes are tender.

* In a medium bowl, combine 1/2 cup of the milk and flour; mix until smooth. Stir in remaining milk, salt, and cayenne pepper until well mixed. Stir into soup; cook over medium heat for 3-5 minutes or until bubbly and thickened, stirring constantly.

* To serve, ladle soup into four individual soup bowls. Sprinkle with green onions.

Mama's Cheesy-Potato Soup

This is one of my favorite meals ever - it's great with a nice green salad and a loaf of bread. This is SUCH a great "cold winter night" meal.

Ingredients:
* 4 cups peeled/cubed potatoes
* 1-1/2 cups chopped onion
* 1-1/2 cups chopped celery and leaves
* 1 Tablespoon salt
* 4 cups water
* 1 stick butter
* 1/2 cup all purpose flour
* 2 teaspoons salt
* 1/4 teaspoon pepper
* 2 teaspoons dry mustard
* 4 cups milk
* 3-1/2 cups shredded sharp cheddar cheese (I think it's best to get it in a block and shred it yourself)
* 2 Tablespoons parsley flakes
* 28 oz. can stewed tomatoes and their liquid

Directions:
* In a large kettle, combine potatoes, onion, celery, ONE teaspoon of salt, and water. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes, or until potatoes are tender.

* Meanwhile, in a medium pot, melt the butter, add the flour, 2 teaspoons of salt, pepper, and mustard, stirring to make a smooth paste. Gradually stir in the milk; cook over medium heat until bubbly, stirring constantly. Add the cheese and stir until melted. Then, pour the cheese mixture into the potato mixture, and mix well. Add the parsley flakes, stewed tomatoes and their liquid; stir, and continue to cook over low heat until hot enough to serve.

DELICIOUS Meat and Tofu Marinade

This recipe is from my grandma, and is wonderful for tofu, turkey/chicken breasts, and pork. As with all marinades, the longer you marinate it, the better. This is a great marinade for grilling or broiling.

Ingredients:
* 1/4 cup white wine or cooking sherry
* 1/4 cup soy sauce
* 1/4 cup vegetable oil
* 2 Tablespoons lemon juice
* 1/4 teaspoon ground ginger
* 1 clove of minced garlic, OR 1/4 teaspoon garlic salt or garlic powder
* 2 Tablespoons minced, dried onion
* 1/4 teaspoon black pepper

Directions:
* Mix all ingredients together and marinate for a good long time (the longer, the better!), and cook meat/tofu as desired.