Camp pasta salad

 From-

Cindy Diaz 

The pasta salad is 

1 lb pasta

1 cup feta crumbles

1 cup shredded carrots

1 cup diced cucumber 

1 cup quartered cherry tomatoes 

Chopped green onion

1 pkg baby spinach

The dressing:

1/2 cup apple cider vinegar 

1/2 cup sugar

1 garlic clove

1 green onion chopped

1 tsp salt

1 tsp dry mustard

1 cup vegetable oil

Put all ingredients except for oil in blender

Blend then slowly add oil while blending

Toss everything together. 

caprese pasta salad

 

Ingredients

Vinaigrette Dressing

• ▢ ¼ cup olive oil
• ▢ ¼ cup balsamic vinegar
• ▢ 2 -3 tablespoon fresh lemon juice
• ▢ 1 clove minced garlic
• ▢ 1 teaspoon Italian seasoning
• ▢ ¼ teaspoon kosher salt
• ▢ ¼ teaspoon black pepper

Caprese Pasta Salad

• ▢ ½ pound dried pasta (farfalle or other small pasta works best)
• ▢ 8 ounces mozzarella pearls (or cubed fresh mozzarella)
• ▢ 2 cups grape tomatoes sliced in half
• ▢ ¼ cup fresh basil leaves thinly sliced
• ▢ salt and pepper to taste

Sweet potato casserole

Casserole with Butter Pecan Crumble Topping

YIELD: ONE 2.5 TO 3-QUART BAKING DISH (OR 9X13 PAN), SERVES 8

TOTAL TIME:ABOUT 1 HOUR 15 MINUTES

PREP TIME:15 MINUTES

COOK TIME:BOIL ABOUT 15 TO 20 MINUTES, BAKE ABOUT 45 MINUTES

This is an easy recipe to make and preassemble before baking it off if you’re cooking it for a holiday meal. The sweet potatoes are so tender, creamy, and fluffy while the crumbly, streusel topping adds a buttery, brown sugary crunch thanks to the pecans. The brown sugar caramelizes in the oven with the butter and the topping is irresistible.

5 

5 / 5 (7 Reviews)

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INGREDIENTS:

Filling

• 4 pounds raw sweet potatoes, diced into large chunks and boiled
• 2 large eggs
• 1/4 cup unsalted butter, softened
• 1/2 cup milk (I used unsweetened cashewmilk)
• 1/2 cup light brown sugar, packed
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground nutmeg, optional
• 1/4 teaspoon cinnamon, optional

Topping

• 5 tablespoons unsalted butter, melted
• 2/3 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt, or to taste
• 1 cup Fisher Pecan Halves

DIRECTIONS:

1. Filling – To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.
2. Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
3. To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy. Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
4. Topping – To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
5. Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
6. Add the pecans and toss to incorporate.
7. Evenly turn topping out over filling and bake for about 45 minutes (or cover and refrigerate for up to 24 hours if you’re prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes. Serve immediately. Extra will keep airtight for up to 1 week in the fridge.

Wild Rice Mushroom Sausage Stuffing

From Tamara Robinson

My friend made this one Thanksgiving when Drew was gluten free. It was delicious! It's a dish I look forward to making for Christmas every year (because I only make grandmas stuffing for Thanksgivng:)


1 1/3 C. Wild Rice (rinsed and drained)
4 3/4 c chicken stock
5 TBSP unsalted butter
1 (12 ounce) package pork sausage
1 C. finely chopped onion
1 TBSP finely chopped thyme leaves
12 oz. shiitake mushrooms, stems removed and slice 1/4 inch thick
3 TBSP finely chopped parsley leaves
ground pepper

Combine wild rice, 4 C. stock and salt to taste. Bring to boil over high heat. Reduce heat to maintain a gentle simmer, cover and cook until tender about 60 min. Drain rice and transfer to a bowl. saute 1 TBSP butter and sausage over medium heat. Cook breaking it up for about 10 minute. Drain excess fat and add to rice. Saute 2 TBSP Butter over medium low heat, add onions until golden. add to rice. Melt remaining butter over medium heat and saute mushrooms until wilted and lightly brown. Add to rice. Add parsley and remaining stock and salt and pepper to taste. Cook stuffing in a 9x13 dish covered at 350* until heated through about 30 minutes. 


 

Shells and cheese

From: pioneer woman 

1 lb mini shells pasta 

2 cups whole milk 

1 T. Butter

2 C. Shredded Colby jack cheese

8 oz velveeta cheese

1 t pepper 

1/2 t salt 

1/4 t seasonal salt 

Cook pasta according to box. Heat milk and butter on medium heat. Add cheeses and spices. Heat through until melted and combined. Pour over pasta and serve....

It will be runny but will thinkin up as it cools. 

Cheesy squash casserole

Paul deen 

1 TBS vegetable oil 

6 medium squash- I used one huge one, it was super cheese and I deseeded it. 

1 lg Vidalia onion, thinly sliced- I used a half onion

1/2 c grated Parmesan cheese

1 c shredded sharp cheese

1/2 c sour cream 

Salt and pepper to taste 

I sleeve ritz crackers, crushed and drizzled with butter 

Preheat oven to 350. Grease 2 quart casserole dish.

Sauté onion and squash until soft and mix in cheeses. Top with crackers and bake for 20 min. 

Roasted Garlic-Parmesan Cauliflower

YUM! great, easy way to cook cauliflower!

Recipe by ourbestbites.com

Ingredients
3-4 tbs olive oil
3-4 cloves garlic, minced
1 head cauliflower
kosher salt and pepper
2-3 tablespoons crumbled Parmesan cheese (stuff in a green can a-okay!)

Instructions
Preheat oven to 400 degrees. Place olive oil and garlic in a small bowl. Heat in microwave for about 20 seconds and set aside.

Remove stem and leaves from cauliflower head and trim into large florets. Slice each floret into 1/4 inch slices and place on a foil-lined baking sheet. Drizzle with oil and garlic mixture and sprinkle with kosher salt and black pepper. Use clean hands to toss to coat. Add more olive oil if needed. Bake for 15 minutes and then toss with spatula. Bake 10 more and then toss with Parmesan cheese. Continue baking for 5-10 minutes until slightly golden brown on edges.

Sour Cream Potatoes

From Cheryl Jackson

1 pint sour cream
32. oz. frozen hash browns
12 oz package bacon (optional but really good)
2 cans cream of chicken soup
1 TBs dry onion (rehydrate-toss in water)
1/4 c. fresh parsley
2 cup longhorn cheese
1 tsp. garlic pepper

Top with 1 cup crushed corn flakes and 1/2 stick butter. Bake @350 for 45 min.

Pretzel Jello Salad

CRUST
2 C. crushed pretzels
2/3 c. butter, melted
3 TBS. sugar
Cream cheese Layer
1-8 oz pkg cream cheese
1 C. sugar
1-8 oz. tub cool whip
Raspberry LAYER
1 Large pkg. raspberry jello
2 C. boiling water
1-12 oz. pkg frozen raspberries

CRUST: Mix the above crust ingredients together and pat into a 9x13 pan. Bake @ 375 for 10 minutes

CREAM CHEESE LAYER: Mix ingredients together C.C.L ingredients and spread over COOLED crust.

RASPBERRY LAYER: Dissolve jello in boiling water. Add Frozen raspberries to jello and pour over cream cheese layer. Refrigerate to set.

Creamed Corn

3 pkg. Frozen corn (10 oz. bags)
1 c. whipping Cream
1/2 c. milk
1 tsp. salt
6 tsp. sugar

Mix together ingredients and bring to boil and simmer for 5 min. Add paste (make 2 TBS butter, melted and 2 TBS flour). Blend into corn and simmer 5 more mins. covered. Let sit 10 minutes before serving.