Hasselback Potatoes with Parmesan and Roasted Garlic Recipe

The Best Mac and Cheese Recipe

Mushroom Parmesan Rice Recipe

Broccoli Apple Salad Recipe

Baked Parmesan Mushrooms Recipe

Crock Pot Cheesy Bacon Ranch Potatoes Recipe

Broccoli Salad Recipe

Loaded Baked Potato Casserole Recipe

Mexican Rice Recipe

Mexican Rice Recipe

Ingredients

2	cups	long grain white rice
1/4	cup	vegetable oil
2	medium	tomatoes, seeded and chopped*
2	tablespoons	onions, chopped
1	tablespoon	crushed garlic
4	cups	hot chicken broth**
1/4	cup	peas***
1/2	cup	carrot, chopped
1/2	teaspoon	salt
~		cilantro leaves for decoration

Directions

1. Pour the rice into a mesh strainer and rinse until the water runs clear. Shake the strainer to remove all excess water.

2. Place a large, heavy-bottomed pan over medium-high heat, add the oil and heat to a sizzle.

3. Add the rice, stir to coat with the oil. Lower the heat to medium and cook until each grain is separate and pale golden—Approximately 8–10 minutes.

4. While the rice cooks place the tomatoes, onions, and garlic in the blender and puree. Strain the mixture through a metal sieve.

5. Increase the heat to medium-high and pour the tomato mixture over the rice. Mix well.

6. Cover with a tight-fitting lid, reduce the heat to medium, and cook until all of the tomato mixture is absorbed—Approximately 4–5 minutes.

7. Add the hot broth, peas, carrots, and salt, and stir. Return the lid, lower the heat to medium-low and cook until the rice is tender— Approximately 8–10 minutes. If any liquid remains, replace the lid and cook for several more minutes.

8. Remove the rice from the heat and stir. Replace the lid and let sit for 10-15 minutes until fully cooked and fluffy.

9. Place the rice on a serving platter and decorate with the cilantro leaves.

Country Scalloped Potatoes Recipe

Country Scalloped Potatoes Recipe

1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup
1 can (10 1/2 ounces) Campbell's Chicken Gravy
1 cup milk
5 medium potatoes, peeled and thinly sliced (about 5 cups)
1 small onion, thinly sliced (about 1/4 cup)
2 1/2 cups diced cooked ham
1 cup shredded Cheddar cheese (about 4 ounces)

Stir the soup, gravy and milk in a small bowl. Layer half the potatoes, onion, ham and soup mixture in a 3-quart shallow baking dish. Repeat the layers. Cover the baking dish.

Bake at 375°F. for 40 minutes. Uncover and bake for 25 minutes. Top with the cheese. Bake for 5 minutes or until the potatoes are tender and the cheese is melted. Let stand for 10 minutes.

Creamy Cauliflower Gratin Recipe

Creamy Cauliflower Gratin Recipe

Ingredients:

½ C diced Bacon (optional ) or sub vegetarian "Bacon Bits"
1-2 Tablespoon olive oil
1 Cup sliced red onion or shallots
6-10 garlic cloves, rough chopped
1 Large head cauliflower
½ C water

Sage Bechamel Ingredients
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
2 Tablespoons fresh chopped sage leaves plus more for garnish
1 teaspoons kosher salt
¼  teaspoon white pepper
½ teaspoon fresh grated nutmeg
¼ Cup grated melty cheese- like mozzarella or Gruyere- (plus 3 Tablespoons for the top -optional)
⅓ Cup grated hard flavorful cheese like Parmesan or pecorino
⅓ Cup bread crumbs ( optional)

Instructions:
Preheat oven to 375F.
Slice head of cauliflower into ½ inch think slices and chop into bite size pieces. Saute Bacon in a heavy bottom skillet on medium heat until just crisp. Set bacon aside, drain fat and wipe out pan. Saute onion over med- high heat in 1-2 T olive oil until tender, stirring often, about 5 minutes. Add garlic, turn heat to med and sauté until fragrant and golden. Add Chopped Cauliflower and ½ C water. Turn heat to med low, cover pan with foil or lid and let steam 12-14 minutes, until water has evaporated and cauliflower is tender.

While cauliflower is steaming, make Sage Bechamel. In a small pot, melt butter over medium heat. Stir until butter just begins to become golden and becomes nutty and fragrant. Add flour. Stir and cook flour for at least 1 minute. Whisk in ½ C milk making sure to whisk all the flour from the corners and sides of the pot. Add another ½ C milk, whisking well. When thickened, add final cup of milk, sage, spices, salt and whisk constantly until mixture thickens and just comes to a boil. Turn heat off. Add cheese and whisk until smooth.

Pour Sage Bechamel over the steamed cauliflower and stir it in, coating cauliflower well. Top with crispy bacon (or bacon bits) and few sage leaves and a little more cheese (optional) or bread crumbs ( optional). You could refrigerate overnight at this point if making ahead. Bake in the oven, uncovered until lightly browned and bubbly, about 25 minutes.

Southern Broccoli Casserole Recipe

Southern Broccoli Casserole Recipe

Ingredients

• 6 cups chopped, fresh broccoli florets
• 1 (10¾-ounce) can condensed cream of mushroom soup
• 1 cup mayonnaise
• ½ stick butter, melted
• 2 large eggs, lightly beaten
• ½ medium onion, finely diced
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1½ cups grated extra-sharp cheddar cheese
• 1 full sleeve Ritz crackers, finely crushed

Instructions

1. Place broccoli in a steamer basket over simmering water. Cover and steam for approximately 5 minutes. Chop into bite-sized pieces.
2. Preheat oven to 350 degrees.
3. In a large bowl, combine broccoli, soup, mayonnaise, butter, eggs, onion, salt, and pepper. Mix well.
4. Add 1 cup of cheese and mix again.
5. Place mixture in a medium buttered casserole dish. Sprinkle remaining cheese and crackers on top.
6. Bake for 30 to 40 minutes and let stand for 15 minutes before serving.