Infallable Rice Pilaf

1 med. onion, minced

2 Tbs butter

1 cup long-grain white rice

2 cups chicken broth (hot)

Saute onion in butter.  Combine onions, rice, and hot broth.  Bring to boil on top of stove.  Place in oven proof dish, cover and place in 325 degree oven for 20 minutes.

Creamy Garlic Mashed Potatoes

Ingredients:

3 1/2 lbs russet potatoes

2 Tablespoons kosher salt

16 fluid ounces (2 cups) half-and-half

6 cloves garlic, crushed

6 ounces grated Parmesan

Directions:

1. Peel and dice potatoes, making sure all are relatively the same size.  Place in a large saucepan, add the slat, and cover with water.  Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.  Cook until potatoes fall apart when poked with a fork.
2. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering.  Remove from heat an set aside.
3. Remove the potatoes from the heat and drain off the water.  Mash and add the garlic-cream mixture and Parmesan; stir to combine.  Let stand 5 minutes so that mixture thickens and then serve.

(Recipe courtesy of Alton Brown)

Creamy Mashed Potatoes

5 pounds Yukon gold or russet potatoes
1 1/2 sticks softened butter, plus more for baking
1 - 8 oz pkg cream cheese
1/2 cup half and half
1/2 cup cream

1/2-1 tsp seasoning salt

2 tsp pepper

1/2 salt plus more to taste

Milk, if needed, for thinning

Peel potatoes and rinse in cold water.  Chop potatoes into chunks.  Place into a large pot and cover with water.  Bring to a boil and cook until fork tender, 20 to 25 minutes.

Drain the potatoes and return to the pan.  Mash the potatoes with a potato masher for about 5 minutes; the more steam that's released while you mash, the better. 

Add the butter, cream cheese, half-and-half, cream, and seasonings.  Stir to combine, and if the mixture needs thinning, add milk.  Check the seasonings, adding salt and pepper to taste.

Pour the mashed potatoes into a large casserole pan.  Dot the surface with butter. Cover with foil and bake in the oven at 350 degrees for 15 minutes.  Remove the foil and continue baking for 10 more minutes. 

(These can be made a couple of days in advance and stored in refrigerator until ready to put in oven.  Bake for 40-45 minutes).  Great for when preparing a big dinner and you don't want to be preparing everything the same day.

Recipe from The Pioneer Woman

Loaded Mashed Potato Bake

4 lb. russet potatoes, peeled and quartered
8 slices bacon, cut into 1" pieces
3/4 cup sour cream
1/3 cup butter
2 Tbs heavy cream
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
1 3/4 cup shredded cheddar cheese, divided
Chopped chives, for garnish

Directions:

1.  Preheat oven to 350 degrees.  In a large pot, add potatoes and cover with 2 inches water.  Boil until fork tender, 15-20 minutes.  Drain and return to pot.

2.  Meanwhile, in a large oven-safe skillet over medium heat, cook bacon until crispy, 6 minutes.  Drain on a paper towel-lined plate.

3.  Mash potatoes.  Add 1 1/4 cups cheddar, most of the cooked bacon, sour cream, butter, heavy cream, and garlic.  Season generously with salt and pepper.

4.  Transfer potatoes to oven-safe skillet (or a 9 x 13" baking dish) and top with remaining cheddar and cooked bacon.

5.  Bake until cheddar is melty, 15 minutes.

6.  Garnish with chives and serve.

Serves 6-8

Perfect Turkey Gravy

Pan drippings from turkey
1/2 cup all-purpose flour
1 can (13 3/4 ounces) chicken broth
Salt and pepper

Pour drippings through a sieve into a 4-cup measure. Let stand a minute or two for fat to rise to the top; skim off fat and reserve. Add enough water to juices to make 2 cups. Measure 1/2 cup of fat into a saucepan. Add flour; cook, stirring constantly, until mixture bubbles. Gradually stir in pan juices and the chicken broth. Continue cooking until gravy thickens and boils 1 minute. Season to taste with salt and pepper. Reduce heat to very low; cover pan; simmer, stirring often, 10 to 15 minutes for a very smooth gravy. Makes about 4 cups.

Turkey Stuffing

12 cups day old bread, cut into cubes (let dry out)
2/3 cups chopped onion
1/2 cup diced celery
1 1/2 tsp. salt
1 tsp. pepper
1 tsp. poultry seasoning
1/2 tsp. sage
1 1/2 tsp thyme
1 1/2 tsp rosemary
1 cup hot chicken broth
1 cup melted butter
2 eggs, beaten

Combine all ingredients except bread and eggs. Simmer for 1/2 hr and cool. Toss bread cubes with the beaten eggs. Pour broth over bread, mixing thoroughly. Bake until brown or warmed through at 350 degrees.

Nicole's Alabama Sweet Potato Casserole

Ingredients:

• 4 whole Medium Yams or Sweet Potatoes
• 1 cup Sugar
• 1/2 cup Milk (Stef uses Evaporated Milk)
• 2 beaten Eggs (Stef uses 3 Eggs which makes it more like a souffle)
• 1 teaspoon Vanilla Extract
• 1 cube Butter, melted (Stef decreased to 1/4 cup)
• 2 teaspoons Cinnamon
• 1 cup Brown Sugar
• 1 cup chopped Pecans
• 1 cup Coconut
• 1/2 cup Flour
• 1 cube Butter, softened (Stef decreased to 1/4 cup)

Preparation:

Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes.  When they are finished cooking, slice them open and scoop out the flesh into a large bowl.

Add 1 cup of regular granulated sugar, 1/2 cup of milk, 2 beaten eggs, 1 teaspoon of vanilla extract, 1 cube of melted butter, and 2 teaspoons of cinnamon.  Mash potatoes with a potato masher until thoroughly mixed.

In a separate bowl, add 1 cup brown sugar, 1 cup chopped pecans, 1 cup coconut, 1/2 cup flour, and 1 cube of softened butter.  With a pastry cutter or fork, mix together until thoroughly combined.

Spread the sweet potato mixture into a 9" x 13" baking dish and sprinkle the crumb mixture all over the top.

Bake in a 375-degree oven for 30 minutes, or until golden brown.

Lindsey's Chunky Salsa

2-3 jalapeno peppers, chopped
1 sm can chopped olives
1-2 roma tomatoes, diced
1 bunch cilantro, chopped
3-4 green onions, chopped
1 can Rotel tomatoes (mexican style)
1 cup Zesty Italian dressing
1 cup grated cheese.

Stir together in a bowl.  Eat with tortilla chips.

Pico de Gallo

5 Roma Tomatoes
1/2 large onion
3 jalapeno peppers (add 1 at a time, add more if it needs more heat)
1/2 bunch cilantro
1/2 lime
Salt

Chop tomatoes, jalapenos, and onions.  Leave seeds in jalapenos if you want a hotter pico.  Chop cilantro.  Stir all together in bowl.  Squeeze 1/2 lime over top.  Salt, stir, and taste.

Josie's Salsa

1 can whole tomatoes
1 bunch chopped cilantro
4 serrano or jalapeno peppers (start with 2, add more if you want more heat)
1 bunch chopped green onions

Pour some of juice from tomatoes into blender.  Cut peppers into 2-3 chunks, add to blender and season with salt and garlic powder.  Blend until liquified.  Add tomatoes and blend until chunked.  Add chopped cilantro and onions.  Blend just to mix together.

Cheesy Potato Casserole

6-8 med potatoes, cook with skin on, 20-25 min. Peel when cool and grate.
(Can use a large bag of frozen shredded hash browns). Spread in 9 x 13" sprayed baking dish.

Pour 3/4 cup (reserve 2 Tbs. for topping) melted butter over top of potatoes.

Combine the following:
1 pint sour cream
1 can cream of chicken soup
1/3 cup grated onion
1 1/2 - 2 cups shredded cheddar cheese

Pour blended mixture over top.

Add 1 cup crushed corn flakes to the reserved butter. Sprinkle over top of casserole.

Bake at 325 degrees for 1 hour.

Cornbread

1/2 cup cornmeal

1 1/2 cup flour

2/3 cup sugar

1 T. baking powder

1/2 t. salt

1/3 cup oil

3 T. melted butter

2 eggs, beaten

1 1/2 cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed - batter will be runny. Bake in a greased 8" square pan for 35 minutes.

Stefani Hooper

Twice Baked Potatoes

5 medium sized baking potatoes

1 cup sour cream

1/2 cup milk

4 T. butter

1/2 t. salt

1/2 t. pepper

1 cup cheese

Green onions & bacon bits- optional

Bake potatoes 350 degrees for 60-90 minutes. Remove from foil and let cool 10 minutes. Cut in half and scoop insides out into a bowl. Add the rest of the ingredients and 1/2 the cheese, mash and then mix with a hand mixer. Refill potato skins and sprinkle the remainder of the cheese on top. Bake at 350 for 15 minutes or until cheese is melted.

Stefani Hooper