Prep: 15 mins | Bake: 35 mins | Makes: 8 servings (3/4 cup each)

Ingredients:

2 lbs. carrots (about 12 medium)

1 medium butternut squash (3lbs.), peeled and cubed

1/4 cup packed brown sugar

1/4 cup olive oil

2 tsp kosher salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 cup chopped walnuts

Instructions:

1. Preheat oven to 400°F. Halve carrots lengthwise, then crosswise.
2. In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to 2 greased, foil-lined 15x10x1″ baking pans. Roast 30 mins, stirring occasionally.
3. Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.

Ingredients:

1 cup whole grain cornmeal

1 tsp baking powder

1/4 tsp baking soda

1 tsp sea salt

1/2 tsp garlic powder (see note)

1 egg slightly beaten

1 cup buttermilk

1/3 cup melted butter or olive oil

1 cup sharp Cheddar or Monterey Jack, shredded

1 cup whole kernel corn, drained

3/4 cup chopped onion

1 (4 oz.) jar diced pimentos, drained

4 tbsp chopped Jalapeño peppers

Instructions:

1. Mix dry ingredients together. Beat egg, add buttermilk and melted butter, and add to dry ingredients, stirring lightly. Stir in remaining ingredients, careful not to over-stir. Bake at 350°F for 40 minutes or until brown and done in the center

Notes:

• You may use 1 1/2 tsp garlic salt for the garlic powder and salt.

Yield: 2 servings

Ingredients:

1 medium onion, chopped

2 tbsp butter

2 eggs, divided

1 1/2 cups mashed potatoes

1/4 cup all-purpose flour

1/4 tsp salt

1/8 tsp pepper

Dash hot pepper sauce, optional

1 tbsp water

Instructions:

1. In a large skillet, sauté onion in butter until tender. Remove from the heat. In a large bowl, lightly beat one egg. Add the onion, potatoes, flour salt, pepper and hot pepper sauce if desired.
2. Shape into 4-6 patties; place on a greased baking sheet. Lightly beat remaining egg; stir in water. Brush over potato cakes. Bake at 375°F for 20-25 mins or until heated through.

Yield: 6 servings

Ingredients:

4 medium green tomatoes, cut into 1/4″ slices

Salt

2 eggs

1/2 cup cornmeal

1/2 cup grated Parmesan cheese

3 tbsp all-purpose flour

1/2 tsp garlic salt

1/2 tsp ground ginger

1/2 tsp dried oregano

1/8 tsp crushed red pepper flakes

1/4-1/2 cup olive oil

Instructions:

1. Sprinkle both sides of tomatoes with salt; let stand for 10 mins.
2. In a shallow bowl, beat the eggs. In another shallow bowl, combine the cornmeal, Parmesan cheese, flour and seasonings. Pat tomatoes dry. Dip in eggs, then coat with cornmeal mixture.
3. In a large skillet, heat 1/4 cup oil over medium heat. Fry tomatoes, a few at a time, for 3-4 mins on each side or until golden brown, adding more oil as needed. Drain tomatoes on paper towels. Serve warm.

Prep Time: 10 mins | Bake: 30 mins | Makes: 12 servings

Ingredients:

2 cans Cream of Mushroom soup (10 3/4 oz. each)

1 cup milk

2 tsp soy sauce

1/4 tsp ground black pepper

8 cups cooked cut green beans

1 can (6 oz.) Fried onions (2 2/3 cups)

Instructions:

1. Stir soup, milk, soy sauce, black pepper, green beans and 1 1/3 cups onions in 3-qt. casserole dish.
2. Bake at 350°F for 25 min of until hot. Stir.
3. Top wiht remaining onions. Bake for 5 more mins.

Prep: 50 mins | Bake: 20 mins | Yield: 6 servings

Ingredients:

3 small acorn squash

1 egg, lightly beaten

1/4 tsp salt

1/8 tsp pepper

1 tsp chicken bouillon granules

2 tbsp boiling water

2 cups cooked stuffing

1/4 cup grated Parmesan cheese, optional

1 tsp paprika

Instructions:

1. Cut the squash in half; discard seeds.
2. Place cut side down in a 15×10″ baking pan; add 1/2″ hot water. Bake, uncovered, at 400°F for 30 mins or until squash is tender.
3. When cool enough to handle, scoop out pulp, leaving a 1/4″ shell (pulp will measure about 3 cups). Drain water from pan; place squash cut side up in pan and set aside.
4. In a large bowl, combine the pulp, egg, salt and pepper. Dissolve bouillon in boiling water; add squash pulp to mixture. Add stuffing; spoon into squash shells.
5. Top with Parmesan cheese if desired. Sprinkle with paprika. Bake, uncovered, at 400°F for 20-25 mins or until heated through.

Ingredients

Spinach (2 lb. fresh)

2 tbsp butter

1/2 cup finely chopped shallots

1 tsp minced garlic (2-3 cloves)

3/4 tsp salt

1/2 tsp black pepper

1/4 tsp nutmeg

1/2 cup heavy cream

Instructions

1. Melt butter in sauté pan. Add shallots and garlic and cook, stirring until soft, (2 mins). Add spinach and cook, stirring, just until liquid is released. Add cream, salt, pepper and nutmeg and cook until cream is reduced by half (4 mins). Remove from heat and serve immediately.

Ingredients

Potatoes, cut into chunks

1 onion, chopped

1/4 cup vegetable oil

salt and pepper

Instructions

1. Heat oil over medium heat. Add potatoes and onions. Turn regularly with a metal spatula over 15-20 mins. Season with salt and pepper. Cook another 10 mins.

Ingredients

corn (fresh or frozen)

butter—several tbsps

milk

salt

pepper

flour

Instructions

1. Wash ears, then cut off tops only, then middles, then scrape cobs clean. Melt butter in iron skillet, then add corn. Salt and pepper to taste, if needed, add milk for creaminess, or flour to thicken. Cook down until it thickens, adding flour as needed, but not as to flavor.

Prep Time: 10 mins | Cook time: 5hrs | Servings: 12

Ingredients

2 (10 3/4 oz.) cans condensed cream of celery soup

2 1/2 cups grated sharp cheddar cheese, divided

1/4 cup green onion, sliced thin

40 oz. (about 12 cups) frozen broccoli, thawed

1 1/2 cup crushed Ritz crackers

Instructions

1. Make foil collar for crockpot by folding 2 pieces of foil to make 2 strips measuring approximately 18×14″ each. Line inside of crockpot insert with foil strips and spray with non-stick cooking spray.
2. In a large bowl add celery soup, 2 cups of cheese, and green onion and stir until combined.
3. Add broccoli and stir until the broccoli is evenly coated.
4. Pour mixture into prepared slow cooker.
5. Sprinkle top with crushed crackers and remaining 1/2 cup of cheese.
6. Cover with lid and slip a wodden toothpick between pot and lid to vent while cooking. Cook on LOW for 5 hrs. or HIGH for 2 1/2 hrs.