Creamed Spinach. Garlic, heavy cream, Cheddar cheese, a little hot sauce, and Parmesan makes this dish delish. 

Melt the butter in a medium pot over medium heat. Add the onion and sprinkle with salt and pepper. Cook until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and cook for about a minute longer. Stir in the flour until combined and cook for 2 minutes to cook out the flour taste. Add the heavy cream and cook, stirring, until the sauce is thick and there are no lumps, about 5 minutes.

 

Crispy garlic roasted potatoes are a great side dish to serve with any roast. The aroma is amazing.

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Broccoli Yields: 1 lb. fresh yields 5 cups chopped or 6 cups florets; 1 pkg. (10 oz.) frozen yields 1-1/2 cups chopped. Cauliflower Yields: 1 lb. fresh yields 1-1/2 cups chopped or sliced; 1 pkg. (10 oz.) frozen yields 2 cups chopped or sliced. Yum

 

Preheat oven to 350°F.

Mix apples and cranberries with 2 tablespoons flour until coated. (For best results, do this in a gallon-size zip-top bag.) Add in sugar, and continue to mix until evenly coated. Pour the flour- and sugar-coated fruit into an 11- x 7-inch casserole dish.

In a separate bowl, mix oatmeal, remaining flour, pecans, brown sugar, and melted butter until it resembles a crumble. Spoon the crumble over the fruit. Bake uncovered for 45 minutes.Yum

 

A colorful salad to serve your guest this holiday season. With the citrus dressing served in the middle you have yourself a wreath for your table. Guests can drizzle the dressing themselves. Honey pecan halves with a hint of pumpkin pie spice layered on a bed of arugula, frisee, and radicchio (or your choice of greens) topped with pomegranate seeds and feta cheese. Don't forget the slices of orange.

Line a plate with parchment. Toss the pecans with the pumpkin pie spice, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Add the mixture to a small nonstick skillet and heat over medium heat, tossing frequently, until the spices begin to brown and become fragrant, 1 to 2 minutes. Drizzle in 1 tablespoon of the honey and cook, stirring constantly, until the honey begins to caramelize and the pecans are well coated, 1 to 2 minutes. Transfer to the prepared plate, making sure the pecans are in an even layer and not stacked on top of each other. Let cool completely, about 20 minutes.Yum

 

Recipe: Sweet Potato Casserole with Marshmallows, Pecans, and Cornflakes

 

A simple salad dressing to make at home. Grandma's vinaigrette is only four ingredients with a big flavor. A bit sweet from the sugar, a bit acidic from the vinegar, a bit spicy from the hot sauce, and rounded out with extra virgin olive oil. Perfect for all-purpose salad dressings, especially if you are looking for something healthier.

1/4 cup extra virgin olive oil

1/4 teaspoon hot sauce (such as Tabasco)

2 tablespoons red wine vinegar

2 tablespoons sugar

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1 cup chopped pecans

1 pound fresh broccoli

1 cup mayonnaise

⅓ cup sugar

⅓ cup diced red onion

⅓ cup red wine vinegar

1 teaspoon salt

8 ounces bow-tie pasta, cooked (½ of a 16-oz. package)

2 cups seedless red grapes, halved

8 cooked bacon slices, crumbled

Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Prepare pasta according to package directions.

Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away the tough outer layer of stems, and finely chop stems.

Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.Yum

 

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Summer fruit salad is perfect for brunch or summer get-togethers. Oranges, blueberries or blackberries, peaches or nectarines tossed with a honey sauce and a splash of coconut rum if you like.

Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.Yum

 

Cook the macaroni according to the package directions. Drain and rinse under cold water until cool. Set aside.Yum

 

Baby spinach, toasted walnuts and crumbled goat cheese tossed with a basic vinaigrette. Sounds simple and it is but is packed with flavor.

Dressing

1 tablespoon red wine vinegar

1 tablespoon minced shallot or red onion

2 teaspoons Dijon mustard

1/4 teaspoon kosher salt

Freshly ground black pepper

3 tablespoons quality walnut oil

Salad

In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.Yum

 

Preheat a gas grill to medium-high (400°F to 450°F) on 1 side. Sprinkle cut sides of eggplants evenly with 1/2 teaspoon of the salt, and let stand 10 minutes. Pat dry with paper towels.

Brush cut sides of eggplants evenly with oil, and sprinkle with pepper and remaining ½ teaspoon salt. Place eggplants, cut sides down, on oiled grates over lit side of grill. Grill, covered, until eggplants are tender and grill marks appear, 4 to 6 minutes. Turn eggplants. Cook, covered, 5 minutes.

Move eggplants to oiled grates over unlit side of grill, and top evenly with marinara, Parmigiano-Reggiano, and mozzarella. Grill, covered, until cheeses are melted and bubbling, 3 to 5 minutes. Transfer to a serving platter, and sprinkle evenly with basil leaves. Serve immediately.Yum

 

Preheat a 6-quart air fryer to 375 degrees F. Line a baking sheet with parchment paper.Yum

Preheat oven to 375°F. Arrange bread pieces in a single layer on a large rimmed baking sheet. Bake 10 minutes. Turn off oven; let bread stand in oven until crisp and dry on the outside and chewy on the inside, 5 minutes.

Meanwhile, melt butter in a large skillet over medium. Add onion and mushrooms. Cook, stirring occasionally, until onion is slightly softened, about 4 minutes. Add collards and ½ teaspoon each of the salt and pepper. Cover and cook, stirring occasionally, until collards are wilted, about 5 minutes. Stir in artichoke hearts; cover and cook 3 minutes. Uncover; let cool slightly, about 5 minutes.

Whisk eggs in a large bowl until lightly beaten. Add half-and-half, spreadable cheese, 1 cup of the Swiss cheese, and remaining ½ teaspoon each salt and pepper. Whisk until well blended. Add toasted bread and collard mixture; toss well to combine. Spoon into a 13- x 9-inch baking dish greased with butter. Sprinkle evenly with remaining 1 cup Swiss cheese. Cover with aluminum foil; chill at least 7 hours or up to 12 hours.

Preheat oven to 350°F. Let the casserole stand at room temperature 30 minutes. Uncover; bake until cheese is browned in spots and filling is set, about 45 minutes. Let stand 5 minutes before serving.Yum

 

Mix together egg and buttermilk; set aside. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.


Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

 

Cook the pasta 

in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Yum