Cornbread

2 boxes Jiffy corn muffin mix
1 box butter cake mix
5 eggs
2/3 cup milk
1 1/3 cup water
1/2 cup butter; softened

1. Preheat oven to 350 degrees
2. Mix all ingredients together and pout into a greased 9x13 pan
3. Bake for 40 minutes or until done

TX BBQ Beans

From:  Tara Wagley

3 cans Pork N Beans; drain juice from 2 of the cans
1 chopped jalapeño
1 chopped bell pepper
1 chopped medium onion
Garlic; I use 2 minced cloves
Salt; to taste
Course ground black pepper; to taste
1 pkg. Hillshire Farms 'U' shaped smoked sausage
1 small bottle Kraft original BBQ sauce
Ketchup
Mustard (I use Dijon)
Pickled jalapeño JUICE (or pickle juice)

1. In large bowl add beans, jalapeño, bell pepper, onion, garlic and season to taste with salt and pepper
2. Start out with 1/4 cup EACH of ketchup,mustard, bbq sauce, and jalapeño juice mixed together.
3. Mix sauce into bean mixture; make more if needed
4. Chop up HALF of the sausage and stir into beans
5. Pour into a 9x13 pan
6. Chop up second half of sausage and lay across the top of the beans
7. Cook in 350 degrees until bubbly and sausage starts to brown around the edges; about 1 hour.

Oven Baked Bacon

I wish someone told me about this long ago!! We don't eat a lot of bacon, but I hate making it when we do because it's SO messy. This takes the mess out of bacon.....


Preheat oven to 425 degrees
Line a pan (that has edges) with foil
Bake bacon for 15-20 min. or how crispy you want it.

That's it. Nice and simple, the bacon stays flat, there's no splashes to wipe up, and the foil cuts cleaning in half!

Scalloped Potatoes

From:  Shayna Bahr

4 large un-peeled potatoes
1/4 c. butter
1 T. minced onion (can use dehydrated)
1 tsp. salt
1/8 tsp. pepper
1 c. shredded cheddar

1. Thinly slice the potatoes and place in a greased casserole dish.
2. In a small saucepan, melt butter and add onion, salt, pepper.
3. Cover and bake at 425 degrees for 30-45 minutes until tender.
4. Sprinkle with shredded cheese and cover just to let cheese melt.

Thanksgiving Yams

From:  Hillery Ray

I know it says side dish, but this is basically a dessert. This is my home ward Relief Society president's famous recipes.

6 c. canned yams
2/3 c. melted butter
4 eggs
1/2 c. sugar
1 1/2 c. milk
2 tsp. vanilla
1 tsp. salt

Mix all ingredients and put into a greased 9x13 pan.

Topping:
1 c. pecans
3 TB. flour
1 c. brown sugar
1/3 c. melted butter

Combine and sprinkle on top of yams. Bake at 350 degrees for 30-35 minutes.

Bacon & Potato Salad

Small bag russet potatoes (about 15)
4 eggs, hard boiled
1 lb. bacon; very crispy (keep the grease)
2 big Tbs. mayonnaise
1 big Tbs. miracle whip
Tiny quirt of mustard
White pepper, to taste

Boil potatoes with skin on in salt water until soft but slightly hard

While potatoes are boiling, cook bacon and boil eggs

Peel potatoes and cut into small chunks

Pour bacon grease over potatoes and mix until desired consistency

Mix together miracle whip, mayonnaise and mustard; add to potatoes

Add white pepper to taste

Crumble bacon and chop eggs over top and lightly mix

**This is Nicki Norman's recipe. I have yet to make it as good as she did. Well, actually I believe it was always Mike that cooked. Her husband was the best cook! Anyway, it's really good!

Vegetable Pizza

2 pkg. Pillsbury crescent rolls (16 rolls)
-- Spread evenly on the bottom of a jellyroll pan and cook according to package directions. Cool completely!

2 (8 oz) pkg. cream cheese
¾ c. mayonnaise
2 Tbs. onion
1 tsp. dill weed
Dash of celery salt (optional)

1. Cream the above ingredients together and spread on cooled crust.
2. Top with fresh cut vegetables of choice. I use green & red pepper, broccoli, cauliflower, green onion, tomato, and black olives.
3. Refrigerate any leftovers.

Note: The more “colors” of vegetables you use the more eye appealing it is.

Mashed Garlic and Red Potatoes

2 lb. red potatoes
3 garlic cloves
¼ c. olive oil
¾ tsp. salt
¼ tsp. pepper

1. In medium pot add potatoes and garlic. Fill with water until covered
2. Bring to a boil; reduce heat and cover for 15-20 minutes
3. Reserve ½ c. water; drain the rest
4. Mash into big chunks, add oil, salt and pepper and enough water to make potatoes fluffy

Note: This goes good with a roast.

Yummiest Cream Corn

2 lrg. bags of niblet frozen corn
Lrg. container of heavy whipping cream
White pepper
2 Tbs. cornstarch
¼ c. water
1/3 c. sugar

1. Put frozen corn in large pot
2. Add up to ¾ container of heavy cream and cook with lid on until boiling and corn has separated from each other; mixing every once in a while
3. Add sugar
4. Add white pepper to taste (more is better)
5. Mix together cornstarch and water and SLOWLY add a little at a time to corn mixture
6. At this time you can add more cream or sugar IF desired
7. Cook about 3-4 minutes and serve

Note: This makes A LOT and is good for potluck type get togethers! Cut in half for regular size family. I hate creamed corn, but this I love. I received this recipe from Nikki Norman.

Black Bean Salsa Dip

2 (8oz.) pkg. cream cheese (fat free or regular)
¾ c. mayo
3 Tbs. taco seasoning
2 green onions; sliced
1/3-1/2 c. red bell pepper; chopped
1/2 large can sliced olives
¾ c. salsa
1 pressed garlic
1 can black beans; rinsed and drained
1 can corn; drained
1 small can chopped jalapeno (only use about 1-2 Tbs.)

1. Mix cream cheese, mayo, and taco seasoning
2. Spread on a platter
3. Mix the remaining ingredients
4. Spread over cream cheese layer
5. Serve with tortilla chips

Note: This dip looks kind of gross but once you try it you can't stop eating it. It makes a lot so for just a family size serving cut the recipe in half (or as close as you can)

Craisin Spinach Salad w/ Red Wine Vinaigrette

Salad:
1 bag spinach
½ c. diced red onion
Candy almonds (make the same way as Apple Spinach Salad)
Craisins

Dressing:
¾ c. olive oil
1/8 c. water
¾ c. red wine vinegar
1 c. sugar

1. Place dressing ingredients in blender and mix until well blended.
2. Toss with salad and serve

Note: This makes a good amount of dressing but will keep in the fridge for about a week or so.

VERY Easy Salsa

1 (28 oz) can of diced tomatoes
1-2 jalapenos, seeded
½ medium onion
½ bunch chopped cilantro
¾ tsp. salt
¾ tsp. sugar
¼ tsp. pepper
¼ tsp. garlic powder
¼ tsp. ground cumin
2-3 drops liquid smoke (optional)

1. Put everything in a blender and mix.
2. Taste and adjust as needed.

Note: I used 1 ½ jalapenos and it gives a kick, but not too hot. This salsa is great with chips. We buy the Tia Rosa Mega Thin chips.

Rice Pilaf

2 T. butter
1 cup uncooked rice (not minute rice)
1/4 c. diced onion
1/3 c. diced celery

1. In a frying pan, stir all together until rice is brown
2. Then add:

3 cups hot chicken broth

1. Cover and cook until done or all the broth is absorbed (might need to add a little extra broth)
2. Then add:

2 T. chopped parsley

1/4 cup slivered almonds

Toss lightly and serve

DANG Good Guacamole!

6-7 medium size ripe avocados
about 1 tsp. oil
Salt
about 2 small fresh limes

1. Mash avocados in a medium to large size bowl; until desired texture
2. Add oil and mix
3. Add salt to taste and mix (if you are using it just for chips remember you will be getting salt from the chips too so don't add too much)
4. Squeeze 1/2 of a lime at a time stirring between each addition; add more juice as needed for flavor.

ENJOY!!