Corn Salad

This is one of those recipes that is underated but everytime I make it people rave about it. Make sure you make it the day/night before to give it time to marinate.

Corn Salad

32 oz. bag of froze corn

3/4 C Helman's Mayo

1 diced red pepper

3 green onions

1/2 C shredded cheddar cheese

small bag of chili cheese fritos

Marinate 1st 4 ingredients overnight in fridge. Just before serving add cheddar cheese and crushed fritos.

Crock Pot Pulled Pork

This was really good. Great flavor and so easy to fix and forget. Don't let the root beer steer you away. I actually use diet root beer. Make this the night before, shred and you can pop back in the crock to warm up. The flavors have time to marry this way as well.

Crock Pot Pulled Pork

2 lb. pork tenderloin

12 oz. can or bottle of root beer

18 oz. bottle of your favorite BBQ sauce ( I used Sweet Baby Ray's)

Place pork tenderloin in crock pot; pour root beer over the meat. Cover and cook on low for 6-7 hours. Shred pork, drain and add barbecue sauce.

Easy Baked Beans

This was a quick tasty crock pot dish that's perfect to take to a potluck or picnic.

Easy Baked Beans

2 cans (28 oz. ea.) Vegetarian baked beans, drained

1 medium onion, chopped (1/2 cup)

2/3 C barbecue sauce

1/2 C packed brown sugar

2 Tbsp. ground mustard

Mix all ingredients in 3.5 to 6 qt. crock pot. Cover and cook on low 4-5 hours.

Cranberry Cheese Spread

This is a tasty recipe that is perfect to take somewhere when you need a quick appetizer. This recipe makes enough for two appetizers. Serve this with crackers.

Cranberry Cheese Spread

2 pkg. (8oz. ea.) cream cheese, softened

1 can (14oz.) whole berry cranberry sauce

1 can (4oz.) chopped green chilies, drained

1 green onion, sliced

1 Tbsp lime juice

1/2 tsp garlic salt

1/2 tsp cayenne pepper

1/2 tsp chili powder

assorted crackers

Place cream cheese on a serving plate. Combine the cranberry sauce, green chilies, onion, lime juice and spices in a small bowl. Spoon over cream cheese. Serve with crackers.

Eggnog French Toast

Simple...but DELICIOUS!!!! Made this Christmas morning and received RAVE reviews! You must have the texas toast bread, it truly makes this dish.

Eggnog French Toast

3-4 eggs

A big splash of eggnog

A splash of vanilla extract

Pinch of salt

Mix it up.

6 thick slices of your favourite bread.

Heat pan, add some butter..

Dip the bread in the mixture, let it soak a few seconds then fry them up until golden on both sides flipping half way.

photo courtesy of justataste dot com

Amish Breakfast Casserole

I made this for Christmas morning and it was fantastic! I like my breakfast casseroles to have potatoes in them and this was by far the best one I've had yet. I substituted cooked Jimmy Dean Maple sausage links in place of the bacon which my gallbladder hates and omitted onion. Do not skip the cottage cheese. Even if your family doesn't like it, you'll never taste it BUT it does add to the creaminess and set up of the dish!!

Amish Breakfast Casserole

• 1 pound sliced bacon, diced
• 1 medium sweet onion, chopped
• 6 eggs, lightly beaten
• 4 cups frozen shredded hash brown potatoes, thawed
• 2 cups shredded Cheddar cheese
• 1 1/2 cups small curd cottage cheese
• 1 1/4 cups shredded Swiss cheese
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• In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
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• picture courtesy of Taste of Home

Baked Potato Soup

I have this fear of cooking with sour cream. Every time I've done so, it comes out curdled and it just grosses me out. I found this recipe for Baked Potato Soup that used cream cheese in it's base so right away I was interested. Although I'm not a HUGE soup eater, I found this to be very good although I do believe the recipe needs some more salt. I'll let you be the judge so I won't alter the base recipe to include more. Overall this is a keeper!

Baked Potato Soup

5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
1 large yellow onion, diced
10 cloves of garlic, whole
8 cups chicken stock
16 oz cream cheese softened (I used 8oz regular and 8oz low fat)
1 TBS seasoned salt or all-purpose seasoning

Garnishes:

Crumbled bacon
Shredded cheddar cheese
Green onions

Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
Cook on high for 6 hours or low for 10 hours.
Remove and puree the garlic cloves and cream cheese along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
Stir until soup is well blended.
Top with your choice of garnishes & serve!

photo courtesy of rachelraydotcom