Glazed Carrots

This is a go-to carrot recipe for me. I love carrots, and I find this is one carrot recipe that pleases an entire table - even carrot haters. I sometimes omit the parsley. Great for thanksgiving!

2 tablespoons butter
1/4 cup brown sugar
2 tablespoons spicy mustard or regular prepared mustard
1/4 teaspoon salt (optional)
3 cups sliced carrots (whole baby carrots work fine too)
2 teaspoons fresh minced parsley

Preparation:

Cook and drain carrots (until crisp tender)

Melt butter in a large skillet; stir in brown sugar, mustard, and salt. Stir in carrots. Heat over medium-low heat, stirring constantly, until thoroughly heated and nicely glazed, about 5 to 8 minutes. Transfer to a serving dish and sprinkle with parsley.
Serves 4.

Quick and Tasty Muffins

These were a regular in the Terry household, especially on Sundays:

mix together:
3 c flour
1 c sugar
4 t baking powder
1 t salt

add:
1 c milk
1/2 c oil
2 eggs

Stir gently with a fork. Spoon into muffin tins. Bake 350: 20 minutes.  After baked,  dip top in melted butter, then dip in mixture of cinnamin and sugar.

Billy's favorite White Salad

This is a salad in the loosest of terms:

4 C buttermilk
2 sm boxes instant vanilla pudding
1 (16 oz) tub cool whip
5 bananas cut in slices
2 lbs strawberries scliced

In a large bowl with mixer, blend buttermilk with pudding for 2 min. Fold in cool whip. Stir in bananas and strawberries. Chill and serve.

Cheesy potatoes

1 bag frozen or refrigerated hash browns
1 can cream of potato soup
1 tub sour cream (16 oz)
10 oz shredded cheddar cheese
dash salt
dash pepper
dash garlic powder
dash onion powder (opt)

Mix all ingredients except hash browns. Stir in hash browns. Place in a 9x9 or 9x13 pan. Bake on 350 covered with foil for 45 min. Remove foil, stir. Add a sprinkling of cheese, and bake for an extra 10-15 min.

Smashed Potatoes

Ingredients:
Red potatoes
Olive oil
Salt
Pepper
Rosemary (fresh or dried)

Directions:
1. Preheat oven to 400 degrees and cover a baking sheet with aluminum foil
2. Cut potatoes in half then boil until tender
3. Place potatoes cut side down on the baking sheet then smash with a potato masher just until they flatten but don't break apart.
4. Drizzle each potato with olive oil and season generously with salt and pepper. Then sprinkle on the rosemary.
5. Bake in the oven until lightly brown and slightly crispy. About 20 min.

you can add cheese before you bake them.

Easy Bisquits

Ingredients:
2 cups all-purpose flour
1 T baking powder
1 t salt
1 T white sugar
1/3 cup shortening
1 cup milk

Directions:
1. Preheat oven to 425 degrees.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3. Turn our onto a floured surface, and knead 15-20 times (do not over knead, this will harden the dough). Pat or roll dough out to 1 inch thick. Cut biscuits with large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off excess flour, and place biscuits onto an ungreased baking sheet.
4. Bake for 13-15 minutes in the preheated oven, or until edges begin to brown.

Cathy's famous pasta salad:

Cooked rotini shaped pasta (drain, and run under cold water, until no longer warm)

diced tomato
matchstix carrots
chopped celery
chopped black olives

Wishbone italian dressing
Salad Supreme seasoning
Parmesan cheese

In a large bowl, mix pasta and veggies with about 1/2 cup of Wishbone Italian dressing, 1/4 cup (approx) salad supreme (seasoning), and 1/2 cup (approx) parmesan cheese.


I love to top this salad with diced avocados (Hass)

Cranberry Jello salad (great for special occasions)

6oz raspberry jello
1 1/4 cup boiling water
1 can (16 oz) whole berry cranberry sauce
1 can (20 oz) crushed pineapple

mix together, let cool slightly

Add:

1/2 cup cranberry juice
1 cup chopped walnuts

refrigerate, and let set:

spread topping:

8 oz cream cheese
1 cup sour cream

sprinkle with chopped walnuts

Aunt Anne's sweet potatoes

1 lg can of yams, drained
1 jar marshmellow creme
2-3 tbl brown sugar
2 tbl butter
1/4 can evapoated milk
1/2 tsp salt
Mash and mix the above incredients and put them into a baking dish.
Bake at 400 degrees for 1/2 hour.

Topping
8 tbl butter
8 tbl brown sugar
2 cups pecans (halves or pieces)

Melt butter and stir in sugar and pecans. It should be moist but thick. Add brown sugar if needed or desired. The more brown sugar and butter, the better. Especially if you use a wide mouth baking dish, you will get better coverage. After yams have baked for 1/2 hour, spread topping on the yams evenly. Return to oven and bake for an additional 15 minutes or until bubbling. Let the entire souffle/casserole rest for about 10 minutes or more before serving.