Recipe Box

On Sunday we would gather at great grandma's house to have a family dinner. There were aunt's, uncles, and cousins sitting around the table. Some of us propped up on phone books so that we could reach. We'd talk, eat, and mix our corn in with our mashed potatoes. But most of all we laughed. You can read more at:

November 26, 2005

Becky's (oh my gosh) Mashed Potatoes

8 large potatoes, peeled and washed
1 stick of butter
1 package of cream cheese
1/2 cup evaporated milk
1 eight oz container of sour cream
1 packet of ranch dressing mix [dry]

Cut potatoes in half, place in water, boil until tender.
Remove potatoes from water and place in a large bowl.
Beat potatoes and remaining ingredients together until desired consistency. Place in a crock pot on low [or "keep warm" setting] until ready to serve.

This dish can be made hours in advance.

Butternut Squash

Preheat oven to 400 degrees

2 medium to large butternut squash
1 cup butter
1/2 cup brown sugar
2 tsp nutmeg

Slice butternut squash lengthwise. scoop out seeds and stringy meat and discard. Spray open side with butter flavored cooking spray. Place face down in ungreased baking dish. Bake for 40 minutes [or until soft].

Melt butter and mix with brown sugar.

Remove squash from oven when done turn squash over, poke holes in meat of the squash with a fork and then pour butter mixture over top.

Bake for 5-10 more minutes until done.

Remove and sprinkle with nutmeg. Serve warm.

Candied Sweet Potatoes

Preheat oven to 400 degrees

6 large sweet potatoes boiled to almost done, peeled, and cut into thick slices
1 cup brown sugar
1/2 cup margarine or butter
1 cup crushed pineapple
mini stay puffed marshmallows [optional]

Layer sweet potato slices into casserole dish
Melt butter and mix with brown sugar
Pour butter and brown sugar mixture over sweet potatoes
Layer crushed pineapple on top of sweetpotatoes
Add a layer of marshmallows on top [more or less to taste]

Bake in oven for 40 minutes

No Mushroom Green Bean Casserole

Preheat oven to 350 degrees.

3 cans French cut green beans
2 cans cream of onion soup [me hates mushrooms]
1 can French's onions
12 strips of bacon
1 small onion

cook bacon in skillet until crispy. Crumble and set aside
Drain bacon fat from skillet, leaving 1-2 tbsps. Chop and saute onion in bacon fat until browned.

Mix green beans, cream of onion soup, and browned onions and put 1/2 of mixture in a 10 x 8 glass baking dish. Layer half of the crumbled bacon on to the green bean mixture. Pour the rest of the green bean mixture on top of the layer of crumbled bacon.

Bake in the oven for 1/2 hour.
Remove from over, sprinkle the rest of the crumbled bacon on top, and then a layer of French's onions.
Bake in the over for an additonal 10 minutes.