I’ve lost track where I found the original recipe; this one has been modified a bit. The basic portion is 1.5 units of Brussels Sprouts to 1 unit of mushrooms. Preheat the oven to 400 degrees F. In a large bowl, toss he following: 6 cups Brussels Sprouts - trimmed and halved 4 cups mushrooms - quartered extra virgin olive oil - enough to cover 1 clove garlic - smashed and minced salt & pepper to taste Transfer to a non-stick (or lined with aluminum foil) cookie sheet. Bake for 25-30 minutes; toss a few times while cooking. ...

Preheat the oven to 400 degrees F. Clean 5 lbs. sweet potatoes, prick with fork, and bake for 1 to 1 1/4 hours. Cool on wire rack. Combine the cooled potato flesh with the following: 1/2 stick unsalted butter 1/2 cup brown sugar 1/4 cup maple syrup 1 teaspoon salt 3/4 teaspoon cinnamon 1 teaspoon vanilla Add to the mixture: 1 cup mini marshmellows 1/2 cup ground peacans 1 beaten egg Butter a baking dish and add mixture to dish. Combine the following to top: ...

This could be the simplest and best banana bread I have ever made. Great served with whipped cream on each slice. Preheat oven 325 F. Cream the following: 1/4 cup unsalted butter (1/2 stick) 1 cup brown sugar 1/4 teaspoon cinnamon 2 eggs Add to mixture: 3 smashed bananas 1 teaspoon vanilla 1/2 c chopped or ground walnuts Mix in 1 1/2 cups self-rising flour (this is not regular flour; one must use self-rising flour!) Place batter in greased or buttered loaf pan. Bake for 1 hour or until brown. ...

Chicken and Dressing Casserole (left) and Peach-Berry Cobbler (right)

Here’s your grocery shopping list: 4 pounds chicken thighs - with bones. 1 can condensed cream of chicken soup - 10 3/4 ounces 1 can condensed cream of celery soup - 10 3/4 ounces milk 1 package cornbread stuffing mix, seasoned, 6 ounce seasoning - I have this awesome Kansas City Style Chicken Seasoning, I use, however if not available, I use whatever I have on hand. Remove skin from chicken and place in a large saucepan. Cover with water - salt if desired. (Instead of salt, I usually add a teaspoon of chicken seasoning). Bring to boil; boil for about 30 - 40 minutes. Chicken needs to be cooked through. Remove chicken from broth - reserving the broth. When cool enough to handle, remove chicken from the bone (I wear latex gloves - much easier). Place chicken in bottom of a 9x13 baking dish. ...

Preheat oven 350 degrees. Combine the following, bring to boil, and simmer for 10 minutes: 4 cups peaches, peeled and sliced 1 cup sugar 1/2 cup water Remove from heat. Put 8 tablespoons unsalted butter in 3-quart baking dish and place in oven to melt. Make sure you don’t burn the butter. Mix the following: 1 cup sugar 1 1/2 cups self-rising flour. 1 teaspoon baking powder 1 1/2 cups milk Pour mixture over melted butter. DO NOT STIR. Spoon cooked peaches on top. Pour in syrup. Sprinkle a combination of brown sugar and ground cinnamon. Batter will rise to top during baking. Bake for 45 minutes. ...

My standard issue stuffing recipe. Some people like the vegetables diced instead of chopped, but that is up to y’all. This recipe can be halved. Cook the following for 10 minutes or until tender: 1 cup butter 2 medium sized red onions, thinly sliced or diced 1 small green pepper, chopped or diced 4 celery stalks, chopped or diced Add and cook for 5 more mintues: 1/2 pound mild sausage (previously cooked and drained) Combine in a large mixing bowl: ...

My adaptation to this Simply Potatoes recipe. 4 cups shredded hash browns (I usually use 1 bag of OreIda) 1/2 lbs. to 1 lbs. sausage (cooked; drained) 1 can (10 3/4 ounce) cream of chicken soup 2 cups sharp cheddar cheese 8 ounces sour cream 1 small onion (chopped) 1/2 cup unsalted butter (melted) salt / pepper (to taste) Variations (one or more of the following): 1 teaspoon red pepper flake 2 - 4 serrano peppers diced _1/2 cup diced green pepper _ _1 cup sliced mushrooms _ Preheat oven to 350 degrees F. (If using frozen hash browns, 375 degrees is better) ...

I adapted Emeril’s Twice Baked Potato Casserole. This stuff rocks! 7 - 8 pounds russet baking potatoes 9 tablespoons unsalted butter, at room temperature 8 ounce container sour cream 1/2 - 1 cup heavy cream (depending on consistency) 2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 1 pound bacon, cooked until crisp and crumbled 1/2 pound sharp white Cheddar, cut into 1/2-inch cubes 1 pound mild Cheddar, grated (4 cups) 1/2 cup finely chopped green onions 3 large eggs, lightly beaten Preheat the oven to 400 degrees F. ...

This is my favorite artichoke and spinach dip. I serve it with garlic crostini and of course, Bloody Marys! 14 ounce can artichoke hearts, drained 1/3 cup grated Romano cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon minced garlic 10 ounce package frozen chopped spinach, thawed and drained 1/3 cup heavy cream 1/2 cup sour cream 1 cup shredded mozzarella cheese Preheat oven to 350 degrees. Grease 9x13" baking dish. Blend artichoke hearts, Romano cheese, Parmesan cheese, and garlic. Pulse until chopped, but not ground. In a medium bowl, mix together spinach, heavy cream, sour cream, and mozzarella chees. Stir in artichoke mixtrue. Spoon into prepared baking dish. Bake for 20 to 25 minutes, or until cheese is melted. ...