corn casserole

1 can corn drained

1 can creamed corn

1 cup butter

8 oz sour cream

1-2 tbs sugar (optional)

1 pkg Jiffy cornbread mix

2 eggs

mix together put in greased 9x13 dish

bake 45-55 min at 350

martha's simple stuffing

Serves 8

• 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
• 4 tablespoons butter, room temperature, plus more for baking dish
• 4 celery stalks, thinly sliced
• 4 shallots, minced
• 2 garlic cloves, minced
• Coarse salt and ground pepper
• 1/2 cup dry white wine
• 1/2 cup parsley leaves, chopped
• 3 large eggs, lightly beaten
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth

Directions

1. Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.
2. In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
3. To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).
4. Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

Read more at Marthastewart.com: Simple Stuffing - Martha Stewart Recipes

pioneer woman mashed potatoes

Ingredients

• 5 pounds Yukon gold or russet potatoes
• 1 1/2 sticks softened butter, plus more for baking
• 1 1/2 (8-ounce) packages cream cheese, softened
• 1/2 cup half-and-half
• 1/2 cup cream
• Salt and freshly ground black pepper
• Milk, if needed, for thinning

Directions

Preheat the oven to 350 degrees F.

Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes 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 then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.

Add the butter, cream cheese, half-and-half, 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 for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.

• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

zucchini fries

Ingredients

• 2 zucchini
• 1 egg white
• 1/4 cup milk
• 1/2 cup shredded Parmesan cheese
• 1/2 cup seasoned breadcrumbs
• Vegetable cooking spray

Preparation

Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.

Mashed "Potatoes"

Prep Time: 15 minutes
Cook Time: 20 minutes
Makes 4 (1-cup) servings

1 1/2 pounds cauliflower, cut into large florets (about 8 cups)
3 garlic cloves, peeled
2 (14-ounce) cans lower-sodium chicken broth
Salt
Freshly ground black pepper
2 tablespoons chopped fresh chives

In a large saucepan, combine cauliflower, garlic, and broth. If cauliflower is not completely covered by broth, add water to just cover. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.

Reserve 2 tablespoons of the cooking liquid, then drain cauliflower and garlic. Transfer cauliflower and garlic to the bowl of a food processor and process until smooth, pulsing in some or all of the reserved cooking liquid, if necessary, to moisten mixture. Season with salt and pepper to taste. Just before serving, stir in chives. Serve warm.

Nutrition at a Glance
Per serving: 80 calories, 1 g fat, 0 g saturated fat, 8 g protein, 12 g carbohydrate, 4 g fiber, 183 mg sodium

Variations: Fold in shredded reduced-fat cheddar cheese or a small amount of freshly grated Parmesan cheese after puréeing; mix in cooked, chopped turkey bacon; or use chopped fresh parsley or basil in addition to or in place of the chives.

Adapted from The South Beach Diet Supercharged by Arthur Agatston, MD with Joseph Signorile, PhD. Copyright (c) 2008 by Arthur Agatston, MD. Available where books are sold.

Caramelized onions

Ingredients

1 or 2 large onions (any type)
butter, margerine or olive oil (your choice)
sugar to taste (can also use brown sugar or molasses)
minced garlic to taste

Directions

Cut onions in half, then slice lengthwise
Melt about 2 TBSP butter or margerine in saute pan or use about same amount of EVOO
Add tsp or so of minced garlic
Saute onions till limp and clear
Sprinkle with about 1 TBSP sugar
Continue to saute until onions start to brown
Be sure to stir constantly
Adjust above ingredients to taste
Enjoy!

Healthy coleslaw

Healthy Coleslaw

3 cups green cabbage, thinly sliced

1 carrot, grated

1 t rice vinegar

1 t olive oil

1/4 c chopped cilantro

salt and pepper to taste

In a large bowl, add cabbage and carrots. In a small bowl, whisk together vinegar, oil and cilantro. Toss dressing with cabbage and carrots and salt and pepper to taste.