Tia's Cornbread Dressing Recipe

Ingredients

• 1 package (14 oz) Pepperidge Farm Cornbread Stuffing
• 1 large white onion, diced
• 2 stalks celery, chopped
• 1 stick (½ cup) real butter
• 2½ cups (20 oz) chicken broth
• Salt (about 1 tsp, or to taste)
• Pepper (about 1 tsp, or to taste)
• Optional: 1 tsp poultry seasoning (for stronger chicken flavor)

Instructions

1. Preheat the oven to 350°F.
2. In a 3-quart saucepan, melt the butter over medium heat.
3. Add the diced onion and chopped celery. Cook for 5 minutes or until tender-crisp, stirring occasionally.
4. Pour in the chicken broth and bring to a boil.
5. Remove from heat. Add the stuffing mix and stir lightly to combine.
6. Season with salt and pepper to taste. Add poultry seasoning if desired.
7. Spoon the mixture into a greased 9×13×2-inch baking dish or a 3-quart casserole dish.
8. Bake uncovered for 30 minutes or until hot and lightly browned on top.

Make-Ahead Tip

Prepare the stuffing up through step 7, cover tightly, and refrigerate for up to 24 hours. When ready to serve, bake as directed (you may need to add 5–10 extra minutes if it’s very cold from the fridge).

Leisa's Hashbrown Casserole Recipe

This is a copycat of the Cracker Barrel Hashbrowns.

Ingredients

• 40 oz refrigerated hash brown potatoes (2 packages Simply Potatoes – never frozen)
• 16 oz sour cream (2 cups)
• 10.5 oz can cream of chicken soup
• ½ cup (1 stick) unsalted butter, melted
• 1 cup finely chopped yellow onion
• 1 Tbsp olive oil
• 16 oz shredded cheddar cheese (4 cups) – sharp or medium
• 1½ tsp kosher salt
• ¼ tsp garlic powder
• ¼ tsp black pepper

Optional Crispy Topping (highly recommended)

• 2 cups crushed Corn Flakes or Ritz crackers
• ¼ cup melted butter

Instructions

1. Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray.
2. Heat 1 Tbsp olive oil in a small skillet over medium heat. Sauté the chopped onion for 5 minutes until softened and translucent. Set aside.
3. In a very large bowl, combine:
   • Hash browns
   • Sour cream
   • Cream of chicken soup
   • Melted butter
   • Sautéed onions
   • 3½ cups of the shredded cheddar (reserve ½ cup for top)
   • Salt, garlic powder, and black pepper
4. Mix thoroughly (hands work best) until everything is evenly combined.
5. Spread mixture evenly into the prepared 9×13 dish.
6. Bake uncovered for 45–55 minutes until hot, bubbly, and golden on top.
7. (Optional but classic) In the last 15 minutes, sprinkle the reserved ½ cup cheese + the buttered Corn Flakes/Ritz topping over the casserole and return to oven until deep golden and crispy.

MamaSuzy's Chili Recipe

Ingredients

• 2 lb lean ground beef
• 2 medium Spanish onions, chopped
• 2 packets (1.25 oz each) taco seasoning mix
• 4 cans kidney beans (drained and rinsed)
• 1 can Rotel (original or roasted, undrained)
• 1 can diced tomatoes (14–15 oz, undrained)
• 1 can tomato paste (6 oz)
• 1 cup water (plus more as needed)
• 1 Tbsp salt (to taste)

Instructions

1. In a large pot or Dutch oven, brown the ground beef and chopped onions together over medium-high heat.
2. Drain excess fat.
3. Stir in the taco seasoning and 1 cup water until everything is well coated.
4. Add the kidney beans, Rotel, diced tomatoes, tomato paste, and salt.
5. Stir well, bring to a simmer, then reduce heat to low.
6. Simmer uncovered for at least 2 hours, stirring occasionally.
   Or transfer to a slow cooker and cook on LOW all day.
7. Add extra water as needed to reach your desired thickness.

Pro tip: This chili tastes even better the next day. It freezes beautifully too!

Serving Suggestions

Top with any of your favorites:

• Shredded cheddar or Mexican blend cheese
• Sour cream
• Fritos or corn chips
• Sliced green onions
• Fresh cilantro
• Diced avocado
• Hot sauce or extra Rotel for heat

"Red Iguana" Mole Verde Recipe

HOW TO SERVE MOLE:
This mole can be served with any mexican-style meat such as carne asada and carnitas.  It can also be used to smother burritos and enchiladas. You could even just eat it plain or with some chips like a chip and dip.

Time: 20 minutes
Yield: 5 cups

Ingredients:
3 fresh Chile Poblano
1 Jalapeno
1/2 cup Sesame Seeds
1/3 cup Pepitas (pumpkin seeds)
1 cup fresh Basil, loosely packed
1 Onion
6 leaves Romaine Lettuce
1/2 Zucchini
1 Avocado, pitted
1/2 cup Chicken Broth

Instructions:

1. Roast the poblanos and jalapeno over an open flame (if you have a gas stove or a grill) or under a broiler until the skin is blackened and beginning to separate from the flesh.  Once blackened on all sides, put in a plastic bag and set aside.  This will allow the skins to easily be peeled off.
2. Toast sesame seeds in a large skillet over medium heat until golden, stirring occasionally.  This will take 5-10 minutes.
3. Add in pepitas and continue toasting until the pepitas start to pop, about 2 minutes.
4. Add in the basil, onion, lettuce, zucchini, avocado, and chicken broth.
5. Blend until smooth.

Margaret's Squash Casserole Recipe

Ingredients:
Yellow Squash, 2 lbs cut course
Onions, 2 medium cut fine
Stuffing, Pepperidge Herb 1 pkg
Cream of Chicken Soup, 1 can
Sour Cream, Lg Carton
Water Chestnuts, 2 cans diced
Butter, 2 sticks
Cheese, Extra Sharp Cheddar 2 cups

Directions:
Cut & Cook squash, onions, and water chectnuts until tender.
Lightly Mash and Drain, but leave chunky.
Mix in Cream of Chicken Soup, Sour Cream, 1 cup cheese.
Season to taste (Salt, White Pepper, Garlic powder)
(This can be made ahead of time and refrigerated until needed)

Melt 2 sticks of butter, Pour over bread crumbs and stir.
Line dish with 1/2 bread crumbs.
Pour mix over bread crumbs.
Put remaining bread crumbs on top.
Sprinkle 1 cup cheese on top.
Bake at 350 degrees in over for 60 minutes (golden brown on top)

Bailey's Greek Avgolemono Soup Recipe

Avgolemono, pronounced ah-vo-le-mo-no, refers to the tasty Greek sauce from which this chicken soup gets its name.
Avgolemono sauce is a silky and fragrant sauce made of eggs, lots of lemon, and warm broth.

Ingredients
4 cups Chicken broth
1/4 cup uncooked Orzo pasta
Salt and pepper to taste
3 eggs
3 tablespoons lemon juice
1/4 pulled chicken (optional)
Makes 4 servings

1. In a large saucepan, bring the broth to a boil.
2. Add the Orzo pasta and cook until tender but still al dente, about 7 minutes.  Season with the salt and pepper and reduce heat to low; simmer.
3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
5. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes.

Buster's Spaghetti Sauce Recipe

Sausage Bolognese Sauce

Ingredients:
6 qt Crockpot
4-5 lbs Ground Mild Italian Sausage
54 oz Tomato Paste
29 oz Tomato Puree
1 lb Cherry Tomatoes
2 Onions, large
2 Bell Peppers
2 cups Red Wine
1 cup Olive Oil
1/2 cup Worcestershire
1/2 cup Red Wine Vinegar
4 cloves Garlic
4 tbl Oregano
4 tbl Basil
1 tbl Pepper
Salt

Directions:

1. Brown and drain the Sausage.
2. Dice the Onions, Peppers, and Herbs (if fresh).
3. Add everything except the Wine, Cherry Tomatoes, and Salt to crock and stir.
4. Add enough Red Wine (or water) to fill crock, then stir.
5. Cook 8 hours on low.

1 hour before cooking is finished:

1. Add Cherry Tomatoes cut in half
2. Add salt to taste
3. If too sweet add more vinegar (sour) and/or Worcestershire (bold) to taste.

Serve over Pasta with Parmesian Cheese.

White Bean Chicken Chili Recipe

Ingredients:
8 cans White Beans (Goya Cannellini)
6 cups Chicken Broth
4 pounds pulled Rotisserie Chicken
3 diced Poblano Peppers
2 medium Spanish Onions, chopped
2 cloves Garlic, chopped
4 tablespoon Olive Oil
3 tablespoon ground Cumin
2 tablespoon Adobo
2 tablespoons Anise
1 tablespoon White Pepper

Garnish:
Fresh Cilantro (optional)
Sour Cream (optional)
Oyster Crackers (optional)

Directions:
Mix all ingredients in 6 qt. Crock Pot
Cook 6-8 hours
Add water as needed
Top with Cilantro, Sour Cream, and Oyster Crackers

Nonnie's BBQ Sauce Recipe

This is a BBQ Sauce tha my grandmother, Jerry Roberts, made.
Goes great on chicken and pork!

Ingredients:
1/2 cup Chili Sauce or Ketchup
1/4 cup Water
6 tablespoons Red Wine Vinegar
3 tablespoons EV Olive Oil
4 teaspoons Worcestershire
1 teaspoon Kosher Salt

Directions:
Bring to a boil and let cook for 3 minutes.
Let cool.
Bottle and refrigerate.
Gets better with years of age!

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1/2 Gallon Amounts:
Chili Sauce or Ketchup: 3 cups
Water: 1.5 cups
Red Wine Vinegar: 2 cups
EV Olive Oil: 1 cup
Worcestershire: 8 tablespoons
Kosher Salt: 2 tablespoons

Harp's Baked Mac & Cheese Recipe

1 1/2 cups Elbow Macaroni or Cavatappi
3 tablespoons Butter
3 tablespoons All Purpose Flour
1/2 teaspoon Dijon mustard
2 cups Whole Milk or 1/2-n-1/2
1/2 teaspoon Salt and White Pepper
1 cup melting cheese: Cream or Mascarpone or Monterey Jack or Swiss
2 cups of flavor cheese: Sharp Cheddar
Makes 6 servings

• Preheat oven to 350 degrees.
• Bring a pot of water to a boil; add a generous sprinkling of salt the pasta.
• While the pasta cooks, melt the butter in a pot large enough to hold the pasta.
• Add the flour and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
• Add the milk and whisk to remove any lumps. Add the salt and pepper.
• Cook over medium-high heat until the sauce thickens and starts to bubble. About 6 minutes.
• Mix in Dijon mustard.
• Stir in 1 cup each of flavor and melting cheese. Whisk until smooth and melted. 
• Turn off the heat.
• When the pasta is almost done but still firm (undercook by 1 min), drain it.
• Stir the pasta into the sauce.
• Put in a greased 2 quart dish and cover with remaining flavor cheese
• Bake 20-25 minutes until browned and bubbly.