1 (10 oz.) can cream corn

1 (10 oz.) can whole kernel corn - drain

2 eggs

1 (8 0z.) sour cream

1 stick melted butter

1/3 c. sugar

1 box Jiffy corn bread mix

Mix all ingredients together. Pour into greased casserole. Bake at 350 for 1 hour.

Picture and similar recipe from Southern Living

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2 pounds cremini mushrooms, stemmed

6 tablespoons salted butter, melted

8 ounces brie cheese, cut into bite-size chunks

2/3 cup panko

1/2 cup fresh parsley, chopped

2 cloves garlic, minced

Kosher salt and freshly ground pepper

Bake until the mushrooms are softened around the edges, the cheese is melted and the tops are golden, 20 to 25 minutes. Serve warm or at room temperature.

Cooking spray

8 ounces cooked elbow macaroni

One 12-ounce can evaporated milk

1 1/2 cups whole milk

1/4 cup (1/2 stick ) of butter, melted

1 teaspoon salt

Dash of pepper

2 large eggs, beaten

Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)

Dash of paprika

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

Cook's Note: If you don't have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

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2 pounds fresh asparagus

Good olive oil 

Kosher salt, plus extra for sprinkling 

Freshly ground black pepper 

Preheat the oven to 400 degrees F. 

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

2005, Ina Garten

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1 1/2 cups Arborio rice

5 cups simmering chicken stock, preferably homemade, divided

1 cup freshly grated Parmesan cheese

1/2 cup dry white wine

3 tablespoons unsalted butter, diced

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup frozen peas

Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

5 sourdough or white bread slices, cut into 1/2-inch cubes (about 3 cups)

2 tablespoons unsalted butter, melted 

2 tablespoons extra-virgin olive oil

1 cup chopped celery (about 3 stalks)

1 medium-size red onion, diced

2 Honeycrisp or Fuji apples, diced

4 cups cooked wild rice

1 cup toasted walnuts, roughly chopped

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon chopped fresh sage

1 tablespoon fresh lemon juice

2 teaspoons kosher salt

1/2 teaspoon black pepper

1/4 cup firmly packed fresh flat-leaf parsley leaves

Heat oil in a skillet over medium-high. Add celery and onion; cook, stirring occasionally, until tender, about 8 minutes. Add apples; cook, stirring occasionally, until apples are tender-crisp and browned, 5 to 7 minutes. Stir in toasted bread cubes, rice, walnuts, chopped parsley, chopped sage, lemon juice, salt, and pepper. Cook until heated through, about 3 minutes. Spoon onto a serving platter. Top with parsley leaves.

5 pounds potatoes, peeled and cubed

3/4 cup sour cream

1/2 cup milk

3 tablespoons butter

Salt and pepper to taste

3 cups shredded cheddar cheese blend, divided

1/2 pound sliced bacon, cooked and crumbled

3 green onions, sliced

Transfer to a greased 3-qt. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted.

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Kosher salt and freshly ground black pepper

1 1/4 pounds red potatoes, cut into 1/2-inch chunks 

4 slices thick-cut bacon, cut into 1/2-inch pieces 

1 red bell pepper, cut into 1/2-inch chunks 

1 teaspoon paprika 

1/2 teaspoon garlic powder 

1 bunch scallions, whites cut into 1/2-inch chunks, greens thinly sliced 

1/2 cup coarsely crumbled blue cheese

Bring a large saucepan of salted water to a boil. Add the potato chunks and simmer until about halfway cooked, 4 to 5 minutes. (A knife shouldn't pierce the chunks easily; there should still be a little resistance in the center.) Drain and pat the potatoes very dry.

Heat a large skillet over medium heat. Cook the bacon until crisp, 3 to 4 minutes, then remove to paper towels to drain.

Increase the heat to medium-high. Add the par-cooked potatoes to the skillet. Cook, tossing occasionally until they begin to brown, 3 to 4 minutes. Add the bell pepper, paprika and garlic powder and season with salt and pepper. Cook, tossing occasionally until the pepper just begins to wilt, about 3 minutes, adjusting the heat if the potatoes or peppers begin to burn. Add the scallion whites and cook until the potatoes are crisp and tender and everything is well browned, 3 to 4 minutes more.

Sprinkle with the cooked bacon, scallion greens and blue cheese. Toss and serve immediately.

Recipe Credit Trisha's Southern Kitchen

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8 baking potatoes, washed

3 tablespoons canola oil

2 sticks salted butter

1 cup bacon bits ( fry your own!)

1 cup sour cream

1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping

1/2 cup whole milk

2 teaspoons seasoned salt

3 green onions, sliced

Freshly ground black pepper

Preheat the oven to 400 degrees F.

Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.

Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.

With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

Ree Drummond Recipe

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1 pound mini shells pasta

2 cups whole milk 

1 tablespoon butter 

2 cups grated Cheddar-Jack

8 ounces processed cheese, such as Velveeta, diced 

1 teaspoon black pepper 

1/2 teaspoon salt 

1/4 teaspoon seasoned salt

Cook the pasta according to the package directions.

Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and stir until melted. Stir in the pepper, salt and seasoned salt. Drain the pasta, and stir it into the cheese sauce. Serve immediately.

Ree Drummond Recipe

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1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen corn kernels

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin, half a palm full

2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)

1 lime, juiced

2 tablespoons vegetable or olive oil, eyeball it

Salt and pepper

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

I'm using can corn, just because my pantry is full of can corn.

Rachael Ray Recipe

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4 large russet potatoes (about 2 3⁄4 lb.), peeled

3 tablespoons unsalted butter, melted

2 tablespoons olive oil

1 teaspoon chopped fresh thyme, plus whole sprigs for garnish (optional)

1 teaspoon chopped fresh rosemary

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

Flaky sea salt (such as Maldon)

Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray. Cut potatoes into 1⁄16-inch-thick slices using a mandoline or sharp knife.

Whisk together butter, olive oil, chopped thyme, chopped rosemary, kosher salt, and pepper in a large bowl. Add potato slices, and toss until evenly coated.

Working quickly, layer potato slices into stacks in muffin cups, filling each cup to the top. Bake in preheated oven until edges and tops are golden brown and centers are tender, 45 to 55 minutes. Remove from oven, and let potato stacks stand in pan 3 to 5 minutes. Carefully remove potato stacks from pan; sprinkle with sea salt, and, if desired, garnish with thyme sprigs. Serve immediately

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This recipe has few ingredients and super simple. Comes from a friend and coworker Wendy Busk.

So good! Thank you Wendy.

1 pint (2 cups) sour cream

1 can (10 3/4 oz) condensed cream of chicken soup

1/2 cup butter, melted

1 tablespoon garlic salt

1 cup chopped onions

1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed

2 cups shredded Cheddar cheese (8 oz)

In large bowl, combine sour cream, condensed cream of chicken soup,  melted butter, garlic salt, chopped onions, frozen country-style shredded hash brown potatoes, and  shredded Cheddar cheese; stir until well blended.

Pour into ungreased 13x9-inch (3-quart) glass baking dish.

Bake 45 minutes at 350.

Picture and recipe from Pillsbury

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Sweet Italian sausage, onions and peppers create a sweet-and-savory filling for stuffed mushrooms.

1 tablespoon extra-virgin olive oil, one turn of the pan

24 large gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel

Salt and pepper

Stuffing:

1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan

3/4 pound sweet bulk Italian sausage

4 cloves garlic, chopped

20 stems mushrooms, finely chopped

1 rib of celery and green, leafy top from the heart of the stalk, chopped

1/2 small onion, chopped

1/2 small red bell pepper, seeded and chopped

1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry

3 slices white bread, toasted and buttered, chopped into small dice

1/3 cup grated Parmigiano or Romano, 2 handfuls

Preheat oven to 500 degrees F.

Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.

Recipe by Rachael Ray

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1 pound processed cheese (such as Velveeta)

8 baking potatoes (about 4 lb.)

1 1/2 cups mayonnaise

1 cup half-and-half

1/2 cup chopped yellow onion

1 cup sliced pimiento-stuffed Spanish olives

Vegetable cooking spray

6 bacon slices, cut into 2-inch pieces

1. Freeze cheese 45 minutes to 1 hour. Meanwhile, cook potatoes in boiling water to cover 25 to 30 minutes or until tender; drain and cool completely.

2. Peel potatoes, and cut into 1-inch cubes. Grate frozen cheese, using large holes of a box grater.

3. Preheat oven to 325°. Whisk together mayonnaise and half-and-half in a large bowl. Stir in onion, olives, potatoes, and cheese until blended. Add salt and pepper to taste. Spoon into a 13- x 9-inch baking dish coated with cooking spray. Top with bacon pieces.

4. Bake at 325° for 55 minutes. Increase oven temperature to broil, and broil 5 minutes or until bacon is crisp. Let stand 5 minutes.

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