Parmesan Roasted Green Beans

 
Ingredients:
1 1/2 pounds green beans, fresh & trimmed
1 tbsp olive oil
1/3 cup parmesan cheese, grated
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
 
Directions:
Preheat oven to 425 degrees F. Cover baking sheet with foil and lightly coat with non-stick spray, set aside.
Coat the green beans in the olive oil, then add the parmesan cheese, garlic powder, salt and pepper and stir to coat.
Spread in an even layer on the baking sheet and bake for 10 minutes. Use a spatula to flip the green beans and continue cooking another 8 minutes, until tender. Enjoy warm.

Oven Roasted Red Pepper Broccoli

Ingredients:
1 ½ pound broccoli florets
2 TBS olive oil
1 TBS minced garlic
1 tsp black pepper
1 tsp red pepper flakes
1 tsp salt
 
Directions:
Preheat oven to 425° F.
If using heads of broccoli, wash, dry thoroughly and then cut into 1 1/2-inch florets. It’s important that the broccoli is thoroughly dried. So, make sure to shake all the water out and pat dry with a paper towel.
In a small bowl mix seasonings - garlic, pepper, red pepper flakes, and salt. Set aside.
In a large mixing bowl toss broccoli with olive oil until evenly coated. Sprinkle seasonings on top and stir until evenly coated
Spread seasoned broccoli out into a single layer on a cookie sheet lined with foil
Roast on the middle rack of the oven for 10 minutes, stir and cook for about 8 more minutes
Serve and enjoy!

Parmesan Cauliflower Bites

Ingredients:

3 cups cauliflower florets, washed and thoroughly dried (approx. 1 head)

2 TBS butter, melted

½ cup Parmesan cheese, finely grated

1 tsp paprika

1/4 tsp salt* (try this amount and see if it needs more)

¼ tsp. pepper

 

Directions:

Oven Instructions

Preheat oven to 425 degrees °F.

Toss cauliflower florets with melted butter in a Tupperware with lid (could also use a bowl). Check for pieces that are not coated with butter and toss again.

Combine Parmesan cheese, paprika and pepper and sprinkle over the butter-coated cauliflower florets that are still in the Tupperware (or bowl).

Cover with a tight-fitting lid. Gently toss to coat.

Arrange cauliflower in a single layer on baking sheet with tin foil sprayed to prevent sticking.

Bake for 20 minutes or until edges begin to crisp.

Enjoy hot from the oven!

Air Fryer Instructions

Preheat air fryer to 390 °F for 3 minutes.

Spray the crisper plate with olive oil and place cauliflower in a single layer. Lightly spray the florets with olive oil to promote crispiness.

Cook for about 20 minutes or until desired tenderness.

Tips/Extra Info

Reheating: Cauliflower Bites are best eaten fresh, but can be crisped up again in an air fryer or oven at 350 °F for about 5-10 minutes or until hot. We do not recommend using a microwave to reheat because they will be soggy.

Adapted from here 

Sweet Potato Casserole

Ingredients:

Sweet Potato Mixture:

3 cups sweet potatoes, cooked (approx. 3 large sweet potatoes)

1/2 cup sugar

1/2 tsp. salt

1 tsp. vanilla 

2 eggs, beaten

1/2 cup butter, melted

Topping:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter, melted

Directions:

Cook sweet potatoes (boil, bake or pop them in the microwave... our preferred method is to boil, just make sure the pot doesn't boil over. 

Make the topping by combining brown sugar, flour, nuts and butter in a mixing bowl. Chill in the fridge until ready to use (this helps the crumble maintain its form and not melt into the sweet potatoes). 

Peel and mash the sweet potatoes. 

Combine sweet potatoes with sugar, salt, vanilla, beaten eggs and butter, beat thoroughly with a hand mixer for about 3-4 min. to increase the fluffiness

Pour sweet potato mixture into a 2 quart baking dish*. If making ahead of time, can refrigerate at this point, leaving the topping in a separate container or ziplock bag. 

Sprinkle the chilled topping over the top and bake for 30-40 minutes at 375 degrees

*Note: For a 9x13 pan, 1.5x the recipe (that's what we did Thanksgiving 2022), doubling the recipe would require a 9x13 plus an 8x8 or something similar or a REALLY full 9x13. In 2025 we doubled the recipe and baked in two 9x13 pans - we thought there was too much topping, so we didn't use it all

Pretzel Jello Salad

Pretzel Crust (bottom layer)

2 1/2 cups crushed pretzels (approx. 4 cups uncrushed)

1 cup melted butter

3 Tbs. sugar

Mix and press into a 9x13 pan, Bake at 400 degrees for 8 min.

Cream Cheese Cool Whip (middle layer)

1 cup sugar

8 oz. cream cheese, softened

8 oz. cool whip

Mix sugar and cream cheese. Fold in cool whip. Spread over cooled pretzels being sure to seal edges so there are no gaps. (You don't want the jello top layer to be able to leak down to pretzel crust.) Chill for one hour. 

Jello and Berries (top layer)

6 oz. raspberry* jello

20 oz. frozen raspberries*

2 cups water, boiling

Mix jello with 2 cups of boiling water. Add semi-thawed berries. Cool in a glass dish in the fridge briefly (do not let the jello set). Pour over cream cheese layer. Chill until set approx. 2 hours. 

*can do strawberry instead of raspberry

Butternut Squash

Ingredients:
butternut squash
water

Oven Directions:
Cut butternut squash in half lengthwise. Place face down on a baking sheet. Add enough water to cover the pan. Bake at 400 degrees for about one hour. Once cooked, scoop out squash, mash up and season with butter, salt and pepper.

Insta-Pot Directions:
Cut in half and then in half again so you have four pieces. {FINISH}

Cornbread - Great Grandma Coe's recipe

Ingredients:
1 cup butter
1 1/3 cup sugar
4 eggs
2 cups milk
2 tsp lemon juice
2 cups yellow cornmeal
2 cups flour
2 tsp. salt
1/2 tsp. baking soda

Directions:
Melt butter and stir in sugar. Add eggs and blend well. Combine milk and lemon juice. Stir together cornmeal, flour and salt and baking soda.

Grease 9 x 13 pan and cook @ 375 degrees for 30-35 min.

Goes great with chili, serve with a dab of butter and honey if you wish.

Cilantro, Lime Corn Salad

Ingredients:

3 cups corn (one 16 oz bag frozen sweet white corn, thawed)

2 avocados, cut into 1/2 inch cubes

1 large tomato, chopped (can substitute cherry tomatoes, halved)

Dressing:

2 1/2 Tbs. olive oil

1 tsp. grated lime zest

1 1/2 Tbs. fresh lime juice

2 Tbs chopped cilantro

1/2 tsp. salt

Directions:

Combine the corn, avocado, and tomatoes in a large bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.

cauliflower gratin

Ingredients:
2 Tbs butter
2-3 chopped green onions

1 head cauliflower, chopped into florets
1 cup chicken broth

3/4 cup milk (or cream)
1 tsp. Dijon mustard
1 tsp. lemon juice
1 Tbs. flour

Italian bread crumbs

Directions:
Preheat oven to 375 degrees. In a large sauce pan melt butter and saute green onions over medium high heat for 4 minutes. Add cauliflower, season with salt and pepper, and then add broth. Cover and cook until cauliflower is tender, 10 minutes.

Transfer cauliflower to a 9x13 baking dish. Place remaining liquid and green onions into Vitamix along with milk, dijon mustard, lemon juice and flour. Slowly increase to variable 10 and blend for 40 seconds.

Pour sauce over cauliflower. Sprinkle Italian bread crumbs over top.

Bake for 25 minutes.

Scalloped Potatoes

Ingredients:

½ onion, chopped

6 medium red potatoes

1 can cream of chicken

1 cup sour cream

salt and pepper to taste

2 cups of shredded cheese, divided

Directions:

Preheat oven to 350 degrees.

Wash and cut potatoes into 1/8 inch slices.

In a bowl mix cream of chicken, sour cream, salt and pepper and most of the cheese. Once those are mixed well, add potato slices and onion and mix. Pour potato mixture into a greased a 9x13-inch casserole dish. Bake for 1 ½ hours (sprinkling on the remaining cheese for the last 5 min.)

Roasted Veggies

Ingredients

1 zucchini

2 medium sized carrots (or other veggies of your choice)

Salt

Pepper

Paprika

Basil

Garlic powder

Onion powder

Directions

Preheat the oven to 425˚ F.

Line a baking tray with tin foil and a light layer of cooking spray.

Cut your veggies into 3-inch sticks, making sure they are even in thickness. (Note: if you cook zucchini and carrots at the same time—make the carrot sticks skinner otherwise they will be crunchy when the zucchini is done).  Put your veggies in a medium size mixing bowl along with your seasonings and olive oil. Lightly toss until evenly coated.

Spread your seasoned veggies over your lined tray and roast, tossing halfway through, for about 15 minutes or until golden and slightly browned at the edges.

Zucchini Parmesan Bites

Ingredients:

2 medium zucchini

¼ cup freshly grated Parmesan

¼ cup bread crumbs

1 tablespoon olive oil

salt

pepper

Directions:

Preheat the oven to 450˚F. Line a baking sheet with tin foil and spray with cooking spray. 

Slice zucchini into ¼-inch thick slices. 

In a medium bowl, toss the zucchini with the olive oil.

In a small bowl, combine the Parmesan, bread crumbs, dash of salt, and pepper. Roll and coat the zucchini slices into the Parmesan mixture.  Place in a single layer on the prepared baking sheet. Sprinkle extra Parmesan mixture on top of the zucchini.

Bake until browned and crisp on the outside, about 25–30 minutes. Serve immediately.

Twice Baked Potatoes

Ingredients:
4 large baking potatoes
8 slices bacon 
1 cup sour cream
1/4 to 1/2 cup milk 
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Directions:
Preheat oven to 350 degrees.
Bake potatoes in preheated oven for 1 hour. (Alternative - microwave potatoes - approx. three minutes per potato, just check for tenderness.) Make sure to poke holes in the potatoes with a fork prior to cooking so they don't explode.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains its shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (start with 1/4 cup of milk and add more until you reach the consistency you want--make sure they are not too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes at 350 degrees.

Cream of Zucchini Soup

Ingredients:
1/2 onion, chopped
3 Tbsp. butter

1 Tbsp. minced garlic
1/2 tsp. pepper
1 Tbsp. Ranch Seasoning


3 zucchinis, grated


3 cups chicken bouillon (we did 3 cups water and 4 tsp. bouillon)
1 can evaporated milk

spinach

1/2 cup Parmesan Cheese

Directions:
Fry up onion in butter and minced garlic, pepper, and Ranch Seasoning. Add zucchini, fry for an additional five min. or so. Add liquids (chicken bouillon, and evaporated milk) and spinach. Do not let boil. Right before serving add Parmesan Cheese.

Lipton Onion Potatoes

Ingredients:
1 envelope Lipton onion soup mix
4 medium potatoes, cut into chunks (we prefer red)
1/3 cup olive oil

Directions:
Preheat oven to 450 degrees. Mix all ingredients until evenly coated. Place in a 9 by 13 pan. Bake uncovered, stirring occasionally for 40 min. or until potatoes are tender and golden brown. Serves 4.