Roasted Broccoli

(recipe from Becky)

1 large head broccoli (about 1 3/4 pounds)
3 tablespoons extra-virgin oil
2 large shallots, halved and sliced thin lengthwise
1/2 teaspoon salt
1/2 teaspoon sugar
Ground black pepper
Lemon wedges for serving

1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces (see picture). Place broccoli in large bowl with shallots; drizzle with oil and toss well until evenly coated. Sprinkle with salt, sugar, and pepper to taste and toss to combine.

2. Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Serve with fresh lemon wedges.

Marinated Beet Salad

Ingredients
28 ounces canned beets
1 large red onion
1 head red leaf lettuce
1 cup golden raisin
2 tablespoons olive oil
3 tablespoons red wine vinegar
salt & pepper

Directions
1. Drain beets and chop into bite sized pieces.
2. Chop onion.
3. In a large bowl mix all ingredients except lettuce.
4. Refrigerate 20 minutes.
5. Wash lettuce and let it dry thoroughly.
6. On a large serving platter arrange lettuce in an attractive manner.
7. Spoon beet salad over lettuce.
8. Cover with cling wrap and refrigerate until ready to serve.

Hash Brown Casserole (like Cracker Barrel's®)

Prep. Time: 0:45 Serves: 8

10.25 oz. can condensed cream of chicken soup
8 oz. Colby cheese - grated
1/2 cup melted butter OR margarine
1 sm. onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns

-Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.
-In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
-Gently fold the potatoes into the mixture and pour into prepared pan.
-Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

Garlic Mashed Potatoes

1 1/2 pounds unpeeled potatoes
5 garlic cloves, peeled
1/3 cup sour cream
2 tablespoons milk
2 tablespoons fresh snipped parsely
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Directions:
1.Cut potatoes into 1-inch cubes; place in Small (2-qt.) Saucepan. Add garlic and enough water to cover potatoes. Bring to a boil; reduce heat.
2. Cook 8-10 minutes or until potatoes are tender. Drain potatoes and garlic; return to saucepan.
3. Mash potatoes and garlic using Nylon Masher. Stir in remaining ingredients; mix well.

Yield: 6 servings

Nutrients per serving: Calories 35, Total Fat 2 g, Saturated Fat 1.5 g, Cholesteol 10 mg, Carbohydrate 2 g, Protein 1 g, Sodium 210 mg, Fiber less than 1 g

©The Pampered Chef, Ltd. 2008

Awesome Au Gratin Potatoes

1 can (10 3/4 ounces) condensed cheddar cheese soup
11/2 cup (6 ounces) shredded cheddar cheese
3/4 cup milk
1/8 teaspoon ground black pepper
1 garlic clove, pressed
8 medium baking potatoes, peeled and thinly sliced (about 21/2 pounds)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon paprika

Directions:
1.Preheat oven to 400°F. Lightly spray Oval Baker with nonstick cooking spray. In large bowl, combine soup, cheddar cheese, milk and black pepper. Press garlic over soup mixture with Garlic Press. Add potatoes to soup mixture; mix well.
2. Spoon potatoes into baker; sprinkle with Parmesan cheese and paprika. Cover with aluminum foil; bake 1 hour. Remove foil; bake an additional 15-20 minutes or until potatoes are tender.

Yield: 8 servings

Nutrients per serving: Calories 250, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 31 g, Protein 12 g, Sodium 500 mg, Fiber 2 g
©The Pampered Chef, Ltd. 2008

Brown Sugar Glazed Carrots

¾ lb carrots, peeled and cut into sticks
1 Tbs butter
1 Tbs brown sugar
Salt & Pepper

Steam carrots 8-10 minutes until crisp-tender. In saucepan combine butter, brown sugar, and salt and stir over medium heat till combined. Add carrots. Cook uncovered about 2 minutes or till glazed, stirring frequently. Season to taste with pepper.

Berry Jello

1 Large Cranberry Jello
Mix with 2 Cups Hot Water Until Dissolved.

Add 1 Can Whole Cranberry Sauce.

Mix in 9x13 pan, chop 1 banana, 1 apple, 1 small can mand.

Orange, 1 bag mixed berries frozen.

Pour Jello mixture over berries mix. Dobble top with Whipping Cream. refrig. till set.

Sweet Potatoes

2 Cups Mashed Sweet Potatoes (Real not Canned)

1/2 Cup Brown Sugar

1/8 Teaspoon Salt

2 Tablespoons Butter

2 Egg Yolks

Marshmallows

1. Boil Sweet Potatoes until soft about 15 minutes

2. Mix Brown Sugar, Salt, Butter and Egg Yolks

3. After Sweet Potatoes are done boiling and they are soft, Mash the Sweet Potatoes.

4. Fold ingredients into Mashed Sweet Potatoes.

5. BAKE at 350 degrees for 30 minutes, Top with Marshmallows and broil Marshmallows until light brown. And Enjoy!

Creamed Corn

Prep Time: 5 min
Total Time: 10 min
Makes: 6 servings, 1/2 cup each

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. milk
1 can (14-3/4 oz.) cream-style corn
1 pkg. (10 oz.) frozen corn, thawed
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1/3 cup sliced green onions

COOK cream cheese and milk in medium saucepan on medium heat until cream cheese is melted, stirring frequently.

ADD cream-style and thawed frozen corn; stir. Cook 4 min. or until heated through, stirring occasionally.

SPOON into serving dish; sprinkle with Cheddar cheese and onions.

Rainbow Ribbon Mold

Prep Time: 1 hr min
Total Time: 5 hr 30 min
Makes: 16 servings, 1 slice each (about 1/2 cup)

6-1/4 cups boiling water, divided
5 pkg. (4-serving size each) JELL-O Brand Gelatin, any 5 different flavors, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream or BREYERS Vanilla Lowfat Yogurt, divided

STIR 1-1/4 cups boiling water into 1 pkg. gelatin in small bowl at least 2 minutes until completely dissolved. Pour 3/4 cup of the dissolved gelatin into 8-cup ring mold sprayed with cooking spray. Refrigerate about 15 minutes or until set but not firm (gelatin should stick to finger when touched). Refrigerate remaining gelatin in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 Tbsp. of the sour cream. Spoon over gelatin in pan. Refrigerate about 15 minutes or until gelatin is set but not firm (gelatin should stick to finger when touched).

REPEAT process with each remaining gelatin flavor. (Be sure to cool dissolved gelatin to room temperature before pouring into mold.) Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy gelatin layers.

REFRIGERATE 2 hours or until firm. Unmold. Cut into 16 slices to serve. Store leftover gelatin
in refrigerator.

How to Unmold Gelatin
Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Comments:

*My family loves this recipe, instead of using sour cream I use evaporated milk.

*This is delicious! I use 3 Tbsp. Vanilla Yogurt instead of sour cream. My family's favorite flavor combination is Wild Strawberry, Pineapple and Apricot Jell-o. It's pretty and the flavors taste great together. This is a great side dish at a bridal shower!

*Do suggest letting the first layer sit a bit longer than recipe states... from experience, first layer requires about 25 minutes to set before adding... after that 15 minute intervals is fine. Takes time... but well worth it.

Skillet Green Beans, Tomatoes & Bacon

6 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 large onion, chopped
1 lb. fresh green beans, trimmed, cut into 1-1/2-inch pieces
1/2 cup chicken broth
1/4 tsp. pepper
4 medium plum tomatoes, chopped

COOK bacon in large skillet on medium heat until crisp, stirring occasionally. Transfer bacon with slotted spoon to paper towels to drain, reserving drippings in skillet.

ADD onions to drippings in skillet; cook and stir 6 min. or until lightly browned. Add beans, broth and pepper; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 40 min. or until beans are tender.

STIR in tomatoes; increase heat to medium-high. Cook 3 min. or until tomatoes are heated through. Transfer to serving dish. Sprinkle with bacon. Serve warm.

Prep Time: 15 min

Total Time: 1 hr 15 min

Makes: 8 servings

KRAFT KITCHENS TIPS
Best of Season Select fresh green beans that have firm, smooth, brightly colored pods. They should be crisp enough to snap when bent in half.

Lemon and Lime Rice

2 Cups Rice, uncooked
1 Tbsp. Butter or Margarine
1 Tbsp. Chopped fresh cilantro
1-1/2 tsp. grated lemon peel
1-1/2 tsp. grated lime peel
1 juice of a lemon
1 juice of a lime
1/2 tsp. salt

Cook rice as directed on package.
ADD butter; stir until melted. Add remaining ingredients; mix lightly. Serve warm
Yield: 4 servings