Charoset- Easter Dish

•  4 apples, chopped
• 1 c toasted walnuts (or not)
• 1/2 c raisins
• 2 Tbs honey
• 2 tsp fresh lemon juice
• 1/2 tsp cinnamon
• pinch of kosher salt

Caramel Sauce

1/2 c butter
1/2 c Karo syrup

1 c brown sugar

1 can sweetened condensed milk

1 tsp vanilla (opt)

pinch of salt (opt)

Directions:  In a heavy saucepan add butter, sugar, and Karo Syrup.  Bring to a full boil, stirring constantly.  Add sweetened condensed milk, and stir constantly until it returns to a boil.  Remove from heat.  Add salt and vanilla, if desired.

-Pour in crockpot to keep warm while serving

-This thickens a lot as it cools

*From Mindy McDonald

Cowboy Caviar

 1 can black beans (rinsed and drained)

1 can white corn (drained)

1 bunch cilantro (1/2 c)

1 bunch green onions

3-4 large tomatoes

1 pkg Good Seasons Italian Dressing (make to directions.  Use balsamic vinegar & only 1-2 Tbs oil.  (1/3 c vinegar 1/3 c water)

Combine all.  Pour dressing over top.  Eat with chips or in a cheesy tortilla

From Emily

Roasted Carrots

 6 big carrots, cut fry-size

1 1/2 Tbs olive oil

1/2 tsp + 1/8 tsp  course salt

1/4 tsp black pepper

1/2 tsp parsley.                                 

Toss.  Bake at 400 on convection for 20 min

Slow Cooker Mashed Potatoes

SLOW COOKER MASHED POTATOES

yield: 8 SERVINGS

 

prep time: 15 MINS

cook time: 4 HRS

total time: 4 HRS 15 MINS

INGREDIENTS

For Potatoes:

• 4-5 pounds russet or Yukon gold potatoes, peeled and cut into 1/2-inch pieces
• 1 tsp garlic
• 1 1/2 teaspoons coarse, kosher salt
• 1/4 teaspoon black pepper
• 1 cup milk
• 1/2 cup chicken broth, I use low-sodium

For Mashing:

• 1/3 cup milk, if needed
• 2-3 tablespoons butter
• 2 ounces cream cheese, softened (or 1/4 cup sour cream)
•  Salt and pepper, to taste

INSTRUCTIONS 

• Grease the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Add the potatoes, garlic, salt, pepper, milk, and broth. Stir to combine. Cover and cook on high for 3-4 hours until the potatoes are very tender.
• Uncover the slow cooker, take out the garlic cloves, and add the additional 1/3 cup milk (if needed - if the potatoes already look plenty soft/liquidy, don't add this or add it gradually), butter, and cream cheese. Mash until creamy. Add additional salt and pepper to taste. 
• Cover the slow cooker and turn the heat to low or warm until ready to serve (up to an hour).

NOTES

Potatoes: the potatoes won't be completely covered with liquid, but that's ok. It's even ok if the tips of the uncovered potatoes discolor just a bit. 

Slow Cooker: depending how hot your slow cooker cooks or how long you cook the mashed potatoes, the milk mixture may brown/caramelize around the edges of the slow cooker insert. You can scrape this part out of the slow cooker before mashing; I'm lazy and just mash it up all together. Delicious!

Make-Ahead: the potatoes may be able to stay in the slow cooker on "warm" longer than an hour, but that's the longest I've kept them hanging out before serving.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/slow-cooker-mashed-potatoes/

Sauted Apples

 1/4 c butter, cubed

6 medium golden delicious apples, peeled and thinly sliced

1/4 c water

1/3 c sugar (brown/white)

1/2 tsp cinnamon 

In a large skillet, heat butter over medium-high heat; sauce apples for 1 minute.  

Add water, bring to a boil.  Stir in sugar and cinnamon.  

Reduce heat; simmer, covered, until apples are tender, 10-12 minutes, stirring occasionally.

Roasted Baby Potatoes

 4 lbs baby potatoes
1/4 c oil

course salt

pepper

3 tsp minced garlic (forgot to add)

1 Tbs Italian seasoning (opt)

parmesan cheese

Bake at 400 about 35 min.  Flip every 10-15 min.

Recipe from HERE

Mom's Stuffing

1/2 c chopped onion

3 c celery

1/2 c butter

8 c dry bread cubes or about 14 pieces of bread (half white/half wheat).

1/2 tsp salt

1/2 tsp pepper

1 tsp poultry seasoning*

1 tsp sage

1/4 c chicken broth

1. A few days before...cut bread into 1/2" cubes, place on baking sheet.  Place in 200 degree oven (turn off).  Let sit in there a few days.  Use a sticky note so you don't preheat your oven with them in there!  Or bake at 250 for 1 to 1 1/2 hours.  When completely dried and cooked, place in airtight container.
2. Cook onion and celery in butter.  
3. Add bread crumbs and seasonings and mix.
4. Toss with enough broth to moisten.

Bake at 350 for 30 minutes covered, or in crockpot on low for about 2 hours.

**Poultry seasoning (Use just 1 tsp for the recipe):

1/2 tsp sage

1/4 tsp thyme

1/4 tsp marjoram

1/8 tsp rosemary

1/8 tsp nutmeg

1/8 tsp pepper

Source:  https://www.allrecipes.com/recipe/233909/homemade-poultry-seasoning/

Thanksgiving Cranberries

1 12 oz bag cranberries 

1 c water

1 c sugar

Rinse cranberries.

Bring sugar and water to a boil.  Add berries.  Bring back to a boil and boil gently for 10 minutes.

Refrigerate until ready to serve. 

Grilled Zucchini/Sweet Poatoes

• Scrub zucchini/ Peel sweet potato
• Slice zucchini lengthwise 1/3" thick / slice sweet potato lengthwise 1/4" thick
• Brush olive oil over slices with a pastry brush
• Sprinkle with course salt and any other seasonings you want
• Grill about 3-5 min. on each side, until grill marks are on the veggie.

Potato Wedges

6 Potatoes
2 Tbs olive oil
Salt
Pepper
Paprika
Garlic powder

Pour olive oil onto baking sheet.
Cut potatoes in half, then in thirds or fourths, depending on size.
Roll potatoes in oil, place skin side down, then sprinkle with desired seasonings.
Bake at 450 for 40 minutes.

Roasted Pumpkin Seeds

Rinse pumpkin seeds and let dry.

Mix together:

2 c pumpkin seeds
1 Tbs oil
1 tsp salt - course or regular 

Place on jelly roll pan in a single layer.  Bake at 350 for about 15-25 min.  Check and stir occasionally.

Or convection 325 for about 15 min, stir every five minutes. 

YIELD: 4-6 SERVINGS

MEXICAN RICE

PREP TIME 10 MINUTES

COOK TIME 35 MINUTES

TOTAL TIME 45 MINUTES

INGREDIENTS

•  1 cup of long grain white rice
•  2 cups of low-sodium chicken broth
•  1 tablespoon of olive oil
•  1 small yellow onion, diced
•  4 cloves of garlic, finely minced
•  1/4 cup of tomato paste
•  1 tablespoon of lime juice, from about 1 lime
•  1/2 cup of freshly chopped cilantro
•  2 teaspoons cumin
•  Salt to taste

INSTRUCTIONS

1. In a medium-sized pot, add rice and chicken broth. Bring to a boil over high heat. Stir. Cover the pot, lower the heat to low and simmer for 17-20 minutes. Remove from heat and keep the pot covered for 5 more minutes.
2. While the rice is cooking, heat the olive oil in a large nonstick skillet over medium heat. Cook the onions in the hot oil for 10 minutes, until translucent and starting to brown. Add the garlic to the skillet and cook for one minute, stirring constantly. Stir in the tomato paste and cumin and cook for another minute or two. Mix in hot, cooked rice, lime juice and cilantro. Mix until well combined. Season to taste with salt. Serve immediately.

Recipe from Mel's Kitchen Cafe HERE

Roasted Zucchini and Sweet Potato

1 Zucchini
1 Sweet Potato
Salt
Pepper

Cut in slices and then in fourths.  Place on baking sheet.  Add 2 Tbs olive oil.  Sprinkle salt and pepper. over..  Mix around with hands.

Bake at 400 about 40 minutes.

Creamy Potato Salad

Creamy Potato Salad

This recipe is slightly adapted from the from the all-new ultimate Southern Living Cookbook

4 pounds small red potatoes (No need to peel)

1 ½ c light mayonnaise 

1 ½ c light sour cream 

1 ½ t prepared horseradish 

1 t salt

½ t celery seeds

1 c chopped fresh parsley (use a little less, then add some on top)

1 bunch green onions, finely chopped (leave a little for the top)

Cook potatoes in boiling water to cover about 30 minutes. Drain and cool. Cut into bite-sized chunks.

Stir together mayonnaise - green onions Gently stir into potatoes.

Cover and chill. Top with the extra green onions and parsley. 

Roasted Asparagus

From Mel's kitchen cafe (for penne with roasted asparagus)

• 1 to 2 pounds fresh asparagus spears
• 1/2 to 1 tablespoon olive oil
• 1/4 teaspoon coarse, kosher salt
• 1/4 teaspoon freshly ground black pepper

Cut asparagus into 1" pieces, discard tough bottoms.  Place in rimmed baking sheet.  Drizzle oil over and salt a pepper.  Mix evenly.

Bake at 400 about 10 min. or until tender.

Corn on the Cob Instant Pot

Husk corn.

Add 2 c water to IP.

Place corn on trivet in Instant pot.

Lock lid in place and set for 3 minutes on high pressure.

When it beeps, quick release the pressure.

Roasted Butternut Squash

1 squash, peeled and cubed into 1" pieces or smaller.

Place in 9x13" pan or cookie sheet.

Pour 2 Tbs olive oil over and mix.

Sprinkle garlic powder, course salt, and pepper over.  Mix again.

Bake uncovered 20-30 min at 375.

Butternut or Spaghetti Squash in the Instant Pot

• Wash skin
• Cut in fourths, scoop out seeds (can just to halves for spaghetti squash)
• Place on trivet in Instant Pot
• Add 1 c water to the bottom
• Cook manually on high pressure 7 min.
• Let vent naturally for 10 min, then can quick release.

Sweet Potato Fries

2 medium sweet potatoes
2 Tbs olive oil
Kosher salt
paprkika
pepper
garlic powder

Peel and cut sweet potatoes into the size of fries and place in a pile on baking sheet.  Drizzle the 2 Tbs olive oil over them.  With hands mix them with the oil and spread around the pan, having them not touch as much as possible.  Sprinkle salt and seasonings on top.

Bake at 425 for 20 min. Pull out and flip fries over.  Spread again as much as possible.  Bake again for another 20 min. Pull out and flip again.  Watch and bake another 10 min. Turn oven off and leave in 10 min or so until ready to eat.