Broccoli Salad

This recipe sounds totally weird, but it is soooooo good!

Ingredients:

1 large bag of fresh broccoli, trimmed and cut into bite size florets. The Sam's club bag is perfect.
4 Roma tomatoes diced.
1 large sweet red onion, diced red onions.
1 pound of raisins
1 cup crumbled bacon...the hormel already cooked is he way to go.
4 cups shredded cheddar cheese

Sauce: (mix seperately)
1 1/2 cups mayo
About 1/8 cup of Apple Cider Vinegar---measure this to your taste.
1/8 cup sugar --measure this to your taste as well.


Mix the salad with the dressing and let it refridgerate for at least 2 hours prior to serving. If you make it the night befoer it might be soggy---so I'd wait until that morning. :)

Crock Pot Veggie Chili

Simple, healthy and delish. this is one of those throw it together and hope it turns out kind of thing. We love it and it is so easy.

Ingredients:

1 cup diced carrots
1/2 cup celery, diced
1 onion diced (sweet is best)
16oz sliced mushrooms
1 1/2 cups chopped zucchini
1 cup yellow squash, chopped
1 tbsp chili powder
1 tsp basil
1 tsp pepper
8z can tomato sauce
3 cups V-8 juice
2 14 oz cans diced tomatoes, undrained
1 can pinto beans
1 can black beans
1 can cannelini beans
1 can kidney beans
1 cup frozen corn

1. Saute the 1st 3 ingredients in a large skillet for 10 minutes over medium heat. Add mushrooms, zucchini, and squash. Saute for 3 more minutes.
2. Add chili powder and the next 2 ingredients and saute for 5 more minutes.
3. Stir together tomato sauce and tomato juice in a crock pot. Stir in diced tomatoes and the next 2 ingredients as well as the carrot mixture.
4. Cover and cook on low for 8 hours.

The slick part about this is that you can freeze it after it has cooled. We do this and store it in gallon size ziplocs.

Collard Greens and Onions

I love greens, good old salty, vinegary greens. This recipe was adapted from a Southern Living recipe from a few years back.

Ingredients:
3 16oz pkgs of fresh collard greens
2 medium red onions, very finely chopped
2 tbsp vegetable oil
2 1/2 cups vegetable broth
1/4 cup cider vinegar
2 tbsp dark brown sugar
1 1/2 tsp salt
1/2 tsp crushed red pepper

1.Trim off the thick stems from the collard leaves and wash the leaves well.
2. Saute onions in hot oil over medium-high heat for 8-10 minutes. Add broth and the last 4 ingredients.
3. Gradually add collards and stir occasionally. Cook 8-10 minutes or until wilted. Reduce heat to medium and cook, stirring occasionally for about an hour.

Cucumber Pasta Salad

So as summer is winding down we are squeezing the last bit of summer onto our palate before it is the season of soups, stews and all thing casserole! This mac salad is a favorite for us. I revamped a recipe that i had and this is what we ended up with.:)

Ingredients:
1 1/2 cups dry macaroni
1/4 cup sugar
1/3 cup mayo- we use good ol' Dukes
1/8 cup white vinegar
1/3 cup cucumber, seeded and diced
1/3 cup frozen peas, thawed
1/4 cup carrots, shredded
1 tsp yellow mustard
salt and pepper to taste

1. Cook the pasta per box directions. Rinse and allow to chill.
2. Mix all remaining ingredients and then add the macaroni.
3. Chill before serving.

Mawmaw's Green Bean Salad

I never had the opportunity to meet Tom's grandmother, but her love of cooking has been passed to our family. We have been blessed to have some of her cookbooks. I find myself looking for the dog-eared and well worn pages to see what she loved the most. I guess I am just sentimental like that. In thumbing through one of her books one day I found a hand written recipe that sounded delish! It is a stellar cold salad. Love it! So thank you Mawmaw for giving Tom such warm memories of being in your kitchen. Thank you for your love of homemaking and cooking for your family...

Mawmaw's Green Bean Salad

ingredients:
5 cans of cut green beans
1/4 cup chopped onion
1 cup diced celery
1/2 cup chopped sweet pickle
1/2 cup pimento

dressing:
1/4 cup sugar
1/4 cup vinegar
1/2 tsp salt
pepper to taste
1/2 tsp garlic powder
cayenne pepper to taste


Mixed salad ingredients and dressing ingredients separately, then combine. Refrigerate overnight before serving.

BBQ Green Beans

Again, thank you Mrs. Pat for teaching me how to make these beans. We love them!


Ingredients:
4 slices of bacon, chopped
1/4 cup chopped onion
1/2 cup ketchup
1/4 cup brown sugar
1 Tbsp Worchestershire sauce
2 cans cut green beans, drained

Preheat oven to 350 degrees. Brown bacon and onion in skillet. Add ketchup, sugar and W sauce. Simmer for 2 minutes. Pour beans in a 9x9 pyrex. Pour bacon mixture over the beans, but DO NOT STIR. Bake for 30 minutes, uncovered on the lower rack of teh oven.

Broccoli Raisin Salad

This recipe was given to me from a dear friend at church. Thank you Mrs. Pat.:)

Ingredients:

2 head of broccoli
1 cup mayo
3 TBSP red wine vinegar
1/2 c grated parm cheese
1/2 medium red onion, chopped
2 cups GOLDEN raisin (drop in boiling water for 1 minute, then cool)
10 pieces of cooked bacon, crumbled

Combine mayo, vinegar, parm cheese, onon, raisins and bacon in a large bowl. add broccoli and mix well. Refrigerate until serving. Best if made the day you are serving it.

Country Green Beans

I love green beans, so much so that I would always go up for 2nds and 3rds at Wednesday family dinner at church as a child. No joke---my pastor called me "string bean." Guess what- I still love that green veggie. :)

Ingredients:
2 lbs fresh or frozen greenbeans (whole)
5 slices bacon finely cut
1/2 tsp dried red pepper flakes
1/2 tsp sugar
1 1/3 cup water
salt to taste


Combine all ingredients. Cover and simmer for about 1 hour.

Veggie Bacon Pasta

So if you STILL have garden veggies galore, here is another easy recipe to mix up. I made this one night, once again- when we had a ton of fresh veggies from our friends with gardens.:)

Ingredients:
1 pkg egg noodles
1 small onion chopped
1/2 pkg bacon
2 squash cut and sliced (cut in half circles)
1 zucchini the same way
2 tomatoes, seeded and chopped
1/2 cup balsamic vinaigrette dressing (we use Kraft)
Salt and pepper


1. Cook noodles according to package.
2. fry bacon and remove from the pan (saving the grease).
3. Add onions to the pan and saute in the bacon grease.
4. Add zucchini and squash to the mix and cook until semi tender.
5. Add tomatoes and bacon; continue over medium heat for 5 minutes.
6. Toss pasta with the veggie concoction and 1/2 cup dressing.

Spinach Mushroom Bake

In Florida this summer we went to a restaurant that served a similar dish and it was heavenly! If you haven't already noticed the trend, I love all things veggie. I am allergic to many fruits so it is rare that you will find much of that in my kitchen. But veggies that is a different story. Anyway, when I got home I tried to recreate the dish from the restaurant and it was a close second.

ingredients:
2 tbsp butter
1 lb mushrooms sliced
2 packages frozen chopped spinach (Kroger brand rocks)
1/2 onion, chopped
salt and pepper to taste
1 cup grated cheese of your choice, I used Italian blend or cheddar

1. Saute mushrooms in butter over medium heat for about 5 minutes or tender.
2. Separately, cook spinach according to the package. Drain spinach and spoon into a 9x13 pyrex that is greased.
3. Sprinkle salt on top of spinach, then add onion and 1/2 of the cheese.
4. Place mushrooms in the dish, then add remaining cheese. Bake at 350 for 30 minutes.


This is soooooooooooooooooooo good!

Squash Casserole

This recipe is perfect to take care of all of the extra garden veggies you might have laying around. It is also a killer Fall side as well. Really, I could eat this just about any time. :) Our friend Janney, who is the queen of all things Southern, gave me this recipe.

ingredients:
cream of mushroom soup
1/2 cup sour cream
4 cups cooked and drained squash, sliced (not mushy!) - I sometime use 1/2 zucchini and half yellow squash
1 cup shredded carrots
1/4 cup chopped onion

topping-
2 cups stuffing mix (I use 1 box of stovetop)
1/4 cup melted butter

1. Mix casserole ingredients and place in a 9x13 pyrex
2.Bake at 350 degrees for about 4- minutes, uncovered

Greek Salad

I have some amazing friends who are keeping our family fully stocked on fresh veggies this summer. We are blessed! I put this together one evening when we had a stockpile on the counter. it is one of my favorites.

Ingredients:
About 6 tbsp olive oil
About 2 tbsp lemon juice, fresh is best
1 tsp vinegar
1 clove garlic, minced
1/2 tsp oregano
3 large tomatoes, seeded and chopped
1 cucumber, peeled, seeded and chopped
1/2 red onion...if they have too much of a bite to you, soak them in vinegar prior to adding
1 green pepper, seeded and chopped
1 can black olives, chopped
1 pkg feta cheese

1. Whisk olive oil, LJ, garlic and oregano together, add salt and pepper to taste.

2. Combine all veggies and olives and toss with the dressing. top with feta cheese.

Egg and Olive Potato Salad

Not sure where I found this recipe, I wrote it down in college and it has managed to stay in my recipe box...so it must be worth keeping. :) I love olives and they add the perfect tang to a wonderful American classic.

Ingredients:

3 1/2 lbs potatoes
1 tsp salt
5 hard boiled eggs, grated
1 jar pimiento stuffed green olives, drained and chopped
1 celery rib, diced
1/2 small sweet onion, grated
1 1/2 cups mayonnaise ( I am a Dukes girl)
1/2 tsp pepper
paprika to garnish

1. Peel potatoes and cut into 1 inch cubes. Cook potatoes and salt in boiling water 15-18 minutes or until tender. Drain potatoes and let cool for 10 minutes.

2. Stir together eggs and the next 5 ingredients in a large bowl. Add potatoes and toss gently to coat. Cover and chill for at least 2 hours. Sprinkle with paprika.

Country Green Beans

I ran across this recipe on www.allrecipes.com when I was preparing to cook for over 300 women for a conference at our church. My momma always said don't try new things on people you don't know, but I did anyway. This was a goodie for sure. If you don't know, I have a love for green beans that started as a little tyke. Love, love, love them!

Asparagus Salad

This was given to me by a friend named Jeanna, who happens to be the queen of cooking and hospitality...aka. Superwoman! This is such a delicious summer treat as it is cool and fresh.

Ingredients:
2 lbs asparagus
1 lb sliced button mushrooms
1 large onion thinly sliced
6 oz balsamic vinegar
2 oz olive oil
2 tbsp garlic, minced
1 tbsp oregano
2 tsp sugar or splenda
1/2 tsp black pepper
1 tsp salt

1. Rinse asparagus and break off ends. Cut asparagus into thirds and microwave on high for about 6 minutes. Mix asparagus, onions, mushrooms together then combine remaining ingredients to create a vinaigrette.

2. Pour vinaigrette over salad and allow it to marinade for several hours, overnight is best.

I could eat this as a stand alone dinner, it is SO SO GOOD! Thanks Jeanna for a keeper!