CHEDDAR CHEESE AND BACON PUFFS

1/2 cup milk

2 tbsp butter, cut into small pieces
1/2 cup flour
2 eggs
1/2 cup shredded sharp cheddar cheese
4 strips bacon, cooked & crumbled
1/4 cup chopped green onion
1/4 tsp garlic salt
1/4 tsp fresh coarse ground black pepper

Preheat oven to 350 degrees.

In a saucepan over medium heat, bring the milk and butter to a boil.  Add the flour, all at one time, stirring constantly until the mixture forms a ball and leaves the sides of the pan.  Remove from the heat.

Add the eggs, one at a time, stirring constantly until the mixture is smooth.  Add the cheese, bacon, green onion, garlic salt, and black pepper.

Drop the mixture by teaspoonfuls onto greased foil-lined cookie sheets.

Bake at 350 degrees for 25 minutes or until puffed and golden brown.

 Yield: 36 puffs

Note:  After cooling these puffs may be tightly wrapped and placed in freezer for future use.  To serve, heat oven to 350 degrees.  Bake 5 to 8 minutes until thoroughly heated.

SAUSAGE HASH

1 lb bulk pork sausage

1 medium onion, chopped
1 medium carrots, grated
1 medium green bell pepper, chopped
3 cups diced potatoes
1/2 tsp salt
1/4 tsp pepper

In a large skillet over medium heat, brown the sausage with the onion. Drain, preserving 2 tablespoons of the drippings. Add the carrots, potatoes, bell pepper, and seasonings to the skillet. Reduce the heat to medium-low and cook, stirring frequently, about 20 minutes or until potatoes are lightly browned.

Yield: 4 servings

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COWBOY MEATLOAF AND POTATO CASSEROLE

1. 1 lb lean ground beef
2. 3/4 cup finely chopped onion
3. 1/3 cup seasoned dry breadcrumbs
4. 1/4 cup barbecue sauce
5. 1 egg, lightly beaten
6. 2 tsp chili powder
7. 3/4 tsp salt
8. 1 pkg Ore-Ida® Steam n’ Mash Cut Russet Potatoes
9. 2/3 cup canned evaporated milk
10. 1 tbsp butter
11. 1 tbsp chopped fresh flat-leaf parsley
12. 1 tsp garlic powder
13. 1 cup cooked bacon crumbles
14. 1/4 cup canned crispy fried onions
15. 2/3 cup shredded Mexican-style cheese blend
16. Preheat oven to 375°F. 
17. Coat 9x9 baking dish with nonstick cooking spray. 
18. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish.
19. Bake uncovered for 20 to 25 minutes, or until cooked through. Remove from oven and carefully pour off any excess fat if needed. Adjust oven temperature to broil and place oven rack 6 to 8 inches from heat source.
20. Meanwhile, microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, milk, butter, parsley and garlic, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese.
21. Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired.
22. Note: Recipe and photo from Ore-Ida

ORANGE CARROT STICKS

1 lb carrots, julienned

1 tbsp brown sugar
1 tsp cornstarch
1/4 cup orange juice
2 tbsp butter

Place carrots in a saucepan with enough water to cover them. Cover carrots and cook until tender.

In another saucepan, combine sugar and cornstarch; stir in orange juice until smooth. Bring mixture to a boil; cook, stirring for 2 minutes or until thickened and bubbly. Stir in the butter.

Drain carrots. Top the carrots with the orange mixture and toss to coat.

Yield: 4 servings.

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COPYCAT PANERA BREAD'S BROCCOLI CHEESE SOUP

1 tablespoon melted butter

1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

In a small saucepan, sauté onion in the 1 tablespoon of butter; set aside.

In a large saucepan, cook the 1/4 cup melted butter and flour, using a whisk, over medium heat for 3-5 minutes stirring constantly until smooth. Slowly add the half & half then the chicken stock. Simmer mixture for 20 minutes.

Add the broccoli, carrots and cooked onions. Cook over low heat 20-25 minutes, add salt and pepper. Can be puréed in a blender, if desired. Return to heat and add cheese. Stir in nutmeg before serving.

Yield: 4 servings

Note: File Photo

HONEY BBQ BAKED HAMBURGERS

1 lb ground beef

2 eggs

1 cup oats or cracker crumbs

1/4 cup cup sliced onion

1/4 diced bell pepper

1 1/2 cup Honey BBQ sauce mixed with 3 tbsp maple syrup

1/2 cup milk

Mix ground beef with eggs, oats or breadcrumbs, onion, bell pepper, milk and one-half of the BBQ sauce mixture. Shape mixture into 9 patties. Place in pan in the oven and bake at 350 degrees for 20 minutes. Spread remaining BBQ sauce mixture over patties and bake another 10 to 15 minutes until burgers are cooked through. Serve on your choice of buns, sandwich thins, etc. Use your choice of condiments, cheese, etc.

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CRANBERRY FLUFF

1 lb ground cranberries

1 cup sugar

 3/4 lb small marshmallows

1 can (20-oz) drained, crushed pineapple

1 pint whipping cream

Combine cranberries and sugar, let stand 2 hours.

Whip cream, according to carton instructions and combine with marshmallows, let stand 2 hours.

Add cranberry mixture to the whipped cream mixture and pour into a mold or dish. Refrigerate overnight.

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SOUR CREAM 5-CUP SALAD

1 cup sour cream

1 cup drained crushed pineapple

1 cup shredded coconut

1 cup miniature marshmallows

1 cup mandarin oranges, drained

Mix all ingredients together and chill at least an hour or until serving time.

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TUSCAN VEGETABLE SOUP

2 tbsp olive or canola oil

1 tsp minced garlic
1 pkg (8-oz) sliced mushrooms
1/4 cup chopped onion
1 can (14.5-oz) Italian-style stewed tomatoes, do not drain
1 jar (7-oz) roasted red peppers
1 can (19-oz) cannellini beans
2 tsp dried basil
1 tbsp balsamic vinegar
salt and pepper to taste
Grated Parmesan cheese

Place oil and garlic in a large skillet over medium heat; add mushrooms and onion. Cook, stirring, 5 minutes.

Using a large spoon or a knife, cut up the tomatoes in the can into smaller pieces.

Rinse and drain the red peppers and cut into bite-size pieces.

Add the tomatoes, peppers and beans to the skillet; bring to a boil. Reduce the heat to medium-low, cover, and simmer 10 minutes.

Stir the basil and balsamic vinegar into the mixture; add salt and pepper to suit your taste.

To serve, ladle into bowls and sprinkle with the grated Parmesan.

Yield: 4 servings.

cllipart photo

DELICIOUSLY SINFUL POTATOES

1 bag frozen Ore-Ida O'Brien Potatoes

1 lb Velveeta cheese
1 cup mayonnaise
1 lb bacon
1/4 cup shredded cheddar or Mexican blend shredded cheese

Preheat oven to 350 degrees.
Lightly grease a 9 x 13-inch baking pan or dish; set aside.

Fry bacon until crispy, drain on paper towels and crumble.

Cut cheese into cubes.

Mix the potatoes, cheese, mayonnaise, and crumbled bacon all together in a large bowl. Transfer mixture to the prepared baking pan. Sprinkle with shredded cheddar.

Bake at 350 degrees for 30 minutes or until bubbly and cheese is melted.

file photo for reference