Van's Fini Flight Quiche (aka Super Easy Spinach and Cheese Quiche!)

Ingredients:
*1 ready-to-use refrigerated pie crust
*1 tsp flour
*1 3/4 cups shredded cheddar cheese
*1/4 cup shredded swiss cheese
*1 package fresh spinach, sauteed
*1 cup milk or cream
*4 eggs, beaten
*1/2 tsp. salt
*1/4 tsp pepper

Variations: You can add other yummy veggies to compliment the spinach. Caramelized onions, leeks, and mushrooms would all work well.

Directions:
*Heat oven to 350°F.
*Line 9-inch pie plate with crust; flute edge.
*Toss cheese with flour in medium bowl. Add remaining ingredients. Mix. Pour into crust.
*Bake 1 hour or until knife inserted in center comes out clean.

Source: This is a variation on Kraft Foods Website recipe for Spinach Quiche

Submitted by:  Tara Morrissey

Grilled Sweet Potatoes

Ingredients:
2 Tbsp. extra virgin olive oil
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. cinnamon
1/2 tsp. salth
1/2 tsp. pepper
3 lbs. sweet potatoes

Directions:
*Place sweet potatoes in saucepot; cover with cold water.
*Cover pot and heat to boiling.
*Partially uncover; reduce heat and simmer until just tender (20-30 min depending on thickness of sweet potatoes).
*Drain; cool slightly.
*Peel and cut into 1/2" thick ovals.
*Combine olive oil and spices to make a spiced oil.
*Brush each side of ovals lightly with spiced oil and grill on medium-high heat 3 minutes per side, brushing with more oil as desired. (I use a grill pan on the stove and it's a super easy and tasty side dish!)

Serves: 8

Source:  Good Housekeeping.
Submitted by:  Michelle Meadows Turner

Asian Noodle Chicken

Ingredients:
1 tablespoon olive oil
1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)
3 tablespoons minced fresh ginger (I use 1 tbsp)
3 garlic cloves, minced
Coarse salt and ground pepper
1/4 cup dark-brown sugar
3/4 cup rice vinegar
4 cups shredded rotisserie chicken, skin and bones discarded (from 1 whole chicken), room temperature-- (I don't use this much and can also omit if desired)
Angel hair pasta cooked al dente (about 8OZ)
1 English cucumber, cut into 3-inch sticks--(I prefer Sliced thin)
2 cups fresh cilantro leaves

Directions:
*In a small saucepan, heat oil over medium.
*Add jalapeno, ginger, and garlic.
*Season with salt and pepper and cook, stirring, until garlic is soft, 2 to 3 minutes.
*Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. (Does not really thicken) *Refrigerate until cool, at least 15 minutes (or up to 1 week).
*Combine chicken, noodles, cucumber, and cilantro.
*Drizzle with dressing just before serving.

Serves: 4

Personal Notes:  I've tweaked this recipe a tad, but it's so refreshing and yummy. Room temp is the best way to serve--not a hot dish.

Submitted by: Kusha Keenan

Georgia Cracker Salad

Ingredients:

1 sleeve saltine crackers
1 large tomato, finely chopped
3 green onions, finely chopped
1 1/2 cups mayonnaise
1 hard boiled egg, finely chopped
Salt
Freshly ground black pepper

Directions:
*In a medium size bowl, coarsely crush the crackers with your hands (you should have big cracker pieces)
*Add the remaining ingredients
*Mix well
*Serve immediately.
*Season, to taste, with salt and pepper.

Source: My friend Sarah Foley

Submitted by: DeAnne Anderson

Rebecca’s Turnip Green Soup

Ingredients:
1 box Chicken Broth
1 can Rotelle Tomatoes
2 Cans White Northern Beans
1 Envelope Knorr Vegetable Mix
Conecuh sausage link
1 bag frozen Turnip Greens (I used Collard Greens)

Directions:
*Cut sausage link into pieces and brown sausage in a big soup pan
*Add everything else and let simmer

From the Kitchen of Katie Nikolai

Chicken Wild Rice Soup

Ingredients;
1 med onion chopped
1 c. chopped celery
2 carrots sliced
1/2 c.butter (I use a tad more than half stick)
1/2 c. flour
4 c. chicken broth
2 c. cooked wild rice (Uncle Ben's wild rice with seasoned packet)
2 c. light cream or whole milk
2 c. cooked diced chicken (I chop really small pieces)
1 tsp parsley (I use fresh)
2 tsp lemon pepper (I always add more and squeeze fresh lemon juice as well)

Directions:
*In large soup pot, saute onion, celery, and carrots in butter, 10 to 15 minutes until veggies are tender.
*Reduce heat.
*Blend in flour until bubbly and well combined, cook about 3 minutes.
*Gradually add chicken broth stirring constantly until smooth.
*Bring to a boil for 1 minute.
*Reduce heat to simmer.
*Add remaining ingredients.
*Simmer for 20 minutes.

Submitted by:  Kusha Keenan

Campbell's Green Bean Casserole

Ingredients:
1 can (10 & 3/4 oz.) Campbell's brand Cream of Mushroom Soup
1/2 C milk
1 tsp soy sauce
dash pepper
4 C cooked cut green beans
1 & 1/3 C French's brand French Fried Onions

Directions:
*Mix soup, milk, soy sauce, pepper and 2/3 C onions in 1 & 1/2 quart casserole.
*Bake at 350 for 25 mins or until hot. Stir.
*Sprinkle with remaining onions and bake for 5 more minutes.

Prep time 10 mins.  Cook time 30 mins

Serves: 6

Source: Campbell's

Submitted by: Heather Dufresne

Hoolies Cornbread Stuffing

Ingredients:
12 cups cubed (1 inch) day old cornbread
4 tbs olive oil
4 tbs dried thyme
2 lbs bulk sausage meat
4 cups chopped onion
4 cups chopped celery
2 tbs finely minced garlic
2 tsp dried sage leaves crumbled ( don’t use powdered sage)
2 tart apples, coarsely chopped
1 cup dried cranberries or cherries
1 cup pitted prunes, halved
2 cups chicken broth
Salt and pepper to taste

Directions:
*Toss the cornbread, 2 tbs of olive oil, thyme, salt and pepper in a bowl.
*Layout on baking sheet and toast in a 350 degree oven for 15 minutes.
*Brown sausage in a pot over medium heat, breaking up the clumps.
*Remove to a bowl with a slotted spoon and discard the fat.
*Place the remaining olive oil in the pot and cook the onions, celery, garlic and sage over medium-low heat for 20 minutes.
*Add cubed bread crumbs and sausage, then add apples, cranberries (cherries) and prunes.
*Toss well. Drizzle with broth to moisten as desired.
*Toss well and let cool before stuffing the Turkey.
*Makes enough to stuff an 18 pound turkey

Submitted by: Annie Distelzweig

Tara's Curry Couscous-Stuffed Acorn Squash: Take 2 (a Variation)

Ingredients:
1 acorn squash
1 package couscous
1/4 cup onion, diced
1/4 cup apple, peeled and chopped in small pieces
1 tbsp curry spice
1/8 cup raisins or dried cranberries
2T Olive oil
Salt and pepper to taste

Directions:
*Preheat over to 400F
*Cut the squash in half and scoop out the seeds and stringy pulp
*Baste the squash with olive oil and sprinkle with salt and pepper
*Bake in a casserole dish cut side down for around 50 minutes (until very tender)
*While squash is baking, prepare the couscous according to the package directions and set aside.
*Heat the olive oil in a large skillet over medium-high heat.
*Add the onion and cook, stirring, until softened, about 4 minutes.
*Stir in the raisins, curry, apple, cranberries and couscous; season with salt and pepper.
*Remove the squash from the oven and, using a spatula, carefully transfer each half to a plate or bowl. *Divide the couscous among the squash.

*Personal Notes: This is one of my favorite fall veggie recipes. You can sweeten it up and change the flavor completely by using 1t each of cinnamon, brown sugar and nutmeg instead of the curry.

Serves: 2

Source: Williams Sonoma Vegetarian Cookbook

Submitted by: Tara Morrissey

Potatoes Au Gratin

Ingredients:
2 lbs. potatoes (Yukon Gold preferably), peeled and thinly sliced
Salt & pepper to taste
4 Tbsp butter, divided
2 Tbsp flour
1/2 cup milk
1/2 cup heavy cream/whipping cream
6 oz. grated gruyere cheese
4 large leeks, thinly slice white part only
1 clove garlic minced

Directions:
*Preheat oven to 350 F.
*Rub garlic all over 8x12" casserole dish, grease with 1 Tbsp butter.
*Melt 2 Tbsp butter with the leeks in the microwave.
*Heat milk and cream until hot, not boiling.
*Put potatoes and leeks in the dish; add salt and pepper to taste.
*Sprinkle the top with cheese (a little bit in between the potato slices is good too!) and then pour the milk mixture over.
*Put the rest of the butter pats over the top.
*Bake for 45-50 min or until potatoes are tender when poked with a fork.

Source: my momma, who makes this at every Thanksgiving and Christmas - it's one of my favorite all time holiday dishes!


Submitted by: Michelle Turner

Mixed Lettuce, Pear and Feta Salad with Citrus Dressing

Ingredients:

Dressing:
1 TBSP finely chopped shallots
1 tsp Dijon mustard
1/4 cup fresh orange juice
4 tsp fresh Meyer lemon juice (if you can't find Meyer lemons, use regular lemons and add a pinch of sugar)
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
4 tsp extra-virgin olive oil

Salad:
2 TBSP fresh orange juice
2 firm, ripe pears, cored and thinly sliced
6 cups mixed baby lettuces
1 head Boston or butter lettuce, torn (about 2 cups)
3/4 cup (3 oz) crumbled feta

Directions:
To prepare dressing:
*Combine shallots and mustard in a medium bowl, stirring with a whisk.
*Stir in 1/4 cup orange juice and next 3 ingredients (through pepper).
*Gradually add oil, stirring constantly with a whisk.

To prepare salad:
*Combine 2 TBSP orange juice and pears, tossing to coat.
*Drizzle with dressing, toss gently to coat.
*Arrange about 1 cup lettuce mixture on each salad plate.
*Top each serving with about 1/4 cup pear and 1 1/2 TBSP cheese.
*Serve

Submitted by: Missy Crabb

Stuffed Mushrooms

Ingredients:
28 white mushrooms
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 cloves minced garlic
2 Tbsp chopped parsley
1/3 cup extra-virgin olive oil
Salt

Directions:
*Preheat oven to 400 F.
*Stir all ingredients, except mushrooms, together plus 2 Tbsp olive oil in large bowl.
*Coat pan with 1 Tbsp olive oil and arrage mushrooms.
*Spoon mixture into each and drizzle remaining olive oil on top.
*Bake for ~25 minutes.
 
Submitted by: Susan Bellamy

Broccoli Whiz

Ingredients:
2 boxes of frozen chopped broccoli (broccoli should be thawed to the point where you can break it apart easily)
1.5 cups of instant rice
1 cup cream of mushroom soup
1 8oz. jar cheese whiz
3/4 stick of butter (melted)
1 small can of mushrooms (drained and chopped)
1/2 cup chopped celery
1/2 cup chopped onion

Directions:
*Preheat oven to 350 degrees

*Mix together all ingredients and place in a 8x8 baking dish (Pam Spray is optional)
*Bake for 45 minutes at 350 degrees.

Source: Teri Beaudoin

Submitted By: Cherrill Beaudoin

Sauerkraut

Ingredients:
1/2 cup butter
2 medium onions, chopped
2 (16 ounce) jars sauerkraut
1 (12 fluid ounce) can cola-flavored carbonated beverage
1/2 cup water (optional)

Directions:
*Melt the butter in a large skillet or Dutch oven over medium heat.
*Saute onions in butter until translucent.
*Stir in the sauerkraut and cola.
*Cover, reduce heat to low, and simmer for 1 hour, adding up to 1/2 cup of water if necessary to prevent sticking.
*Remove cover and increase heat to medium for at least 15 minutes, or until most of the juice cooks down, and the sauerkraut glistens.

Submitted by: Annie Distelzweig

Jalapeno Cornbread

Ingredients:
1 1/2C yellow cornmeal
1/4tsp salt
1 1/2 TBSP oil
1 egg (lightly beaten)
1/4C finely chopped red pepper
1/2TBSP baking powder
1/4C sugar
1C boiling water
1/2C skim milk
1/3C pepper jack or monterey jack shredded cheese
1/4C finelt chopped onion
1 jalapeno finely chopped (with seeds for spicey)

Directions:
*Preheat oven to 400
*In a large bowl combine cornmeal, sugar and salt.
*Mix well then add water and oil.
*Then add the milk and egg and mix well.
*Last add the cheese, red pepper, onion, baking powder and jalapeno.
*Mix and pour into baking dish

*Bake in a small ungreased baking dish for about 40 mins.
*Use the toothpick method to see if it's finished.

*Serve with honey butter:
Honey butter:

1stick unslated butter room temp
2TBSP honey

Directions:
*Whip together with a fork well

Submitted by: Kelly Birckett

Spinach, Cranberry & Feta Salad with Homemade Balsamic Vinegarette

Ingredients:
Salad:
Spinach (you can substitute spring mix also)
Feta (I like the mediterranean one)
Dried cranberries (you could also use grapes or strawberries)
Walnuts (you could also use sliced almonds or pinenuts)
Dressing:
1tsp dijon mustard
1/4C balsamic vinegar
1/8C EVOO (a good olive oil)
Salt and pepper

Directions:
Whisk dressing ingredients together in a bowl and toss in salad.
*NOTE: Taste dressing to see if your tatse buds like more balsmic, oil etc....

Submitted by: Kelly Birckett

Tortellini Caesar Salad

Ingredients:
1 pkg. 9 oz. frozen tortellini
½ cup mayo
¼ cup milk
¼ cup parmesan cheese
2 Tbsp lemon juice
1 clove garlic minced
Romain lettuce
Seasoned croutons
Tomatoes (optional)

Directions:
*Cook tortellini according to package.
*In a small bowl combine mayo, milk,cheese, lemon juice, and garlic.
*Drain tortellini.
*Place tortellini on top of salad.
*Drizzle with dressing.
*Top with croutons and tomatoes.

Personal Note: We eat this as our main meal!

Submitted by: Ashley Butler

Mexican Bean and Corn Salad

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

Directions:
*In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
*In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
*Pour olive oil dressing over vegetables; mix well.
*Chill thoroughly
*Serve cold

Submitted by: Kelli McCrea

Lemon Rice

Ingredients:
1 1/4 cups of water
1 cup chicken broth
1 TBS lemon juice
1 1/4 cups rice
1/2 heavy cream
Salt and pepper to taste
2 TBS chopped chives

Directions:
*Boil water, broth, and lemon juice in a saucepan over high heat.
*Add rice cover and reduce heat to low.
*Simmer 20 mins.
*Stir in the cream and cook over medium heat until thickened, 1-2 mins.
*Season with salt and pepper.
*Garnish with chives

Makes: 3 cups

Submitted by:  Missy Crabb

Grown-Up Mac and Cheese

Ingredients:
1 cup dry orzo
1/2 cup heavy cream
1/4 cup grated parmesan cheese
Salt to taste
Chopped fresh (or dried) parsley leaves

Directions:
*Cook the orzo according to package.
*Drain and return to pot.
*Cook on low heat until thick, about one min.
*Season with salt and garnish with parsley.

Makes: 2 1/2 cups

Submitted by:  Missy Crabb