Roasted Garlic Brussels Sprouts

Oven Roasted Garlic Brussels Sprouts

2 lb Brussels sprouts, trimmed and halved (quartered if large)
5 cloves garlic, minced fine or pressed through a garlic press
1/2 cup water
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Move oven rack to the upper third and preheat to 425 degrees.

In a 9x13 inch baking dish, toss together Brussels sprouts, garlic, water, oil, salt and pepper and spread out in a single layer.

Bake for 40-50 minutes until caramelized to taste, tossing once about 25 minutes into cooking time. Remove from oven and toss Brussels sprouts in the pan scraping up brown bits into the sprouts.

Asparagus with Dijon Vinaigrette

Asparagus with Dijon Vinaigrette

2 tsp Dijon Mustard

2 tbsp red wine vinegar

1 tbsp extra virgin olive oil

1 tbsp fresh chopped parsley (I never have this on hand and it tastes fine without it)

kosher salt and pepper to taste

1 pound asparagus, tough ends trimmed off

In a medium bowl, whisk mustard, vinegar and 1 tbsp oil. Add parsley and season with salt and pepper. Saute asparagus in a tiny bit of olive oil, salt, and pepper for 5-6 minutes or until tender.Transfer asparagus to a serving dish and drizzle with the vinaigrette. Can be served warm or chilled.

Funeral Potatoes

Funeral Potatoes

Ingredients

24 oz thawed Hash Browns

1 can Cream of Chicken

½ cube melted Butter

1 cup Sour Cream

1 cup grated Cheese

Preparation

Mix sour cream, soup, cheese, and butter. Add potatoes. Put in 9x13 pan. Top with crushed cornflakes (optional) Bake 350 for 30 minutes

Potato Salad with Bacon

Grilled Potato Salad with Bacon

Ingredients

½ cup Mayo

2 T Cider Vinegar

2 T Oil

Salt and Pepper

6 small Red Potatoes

6 T Olive Oil

Bacon

½ cup Parsley

Preparation

Scrub potatoes. Put in large pot, cover with water. Simmer until pierced with fork. Drain. Drizzle with oil. Let cool. Cut potatoes in half. Toss in olive oil. Broil them in oven until they begin to char. Mix first five ingredients for dressing. Toss potatoes and bacon in dressing. Garnish with parsley.

Baked Beans

Baked Beans

Ingredients

1 can (16 oz) Baked Beans with Pork

1 T Mustard Powder

¾ cup Brown Sugar

1 T Chili Powder

1 t Worcestershire Sauce

1 can (15 oz) Tomato Sauce

1 can (10oz) Tomato Soup

1 package Sausage

2 cloves Garlic

Preparation

Brown sausage and garlic. Add ingredients to crock pot. Cook on low for 5 hours

Ranch Potatoes

Ranch Potatoes

Ingredients

8 large Red Potatoes

1 cup Ranch

1 cup Sour Cream

1 cup Cheddar Cheese

¼ cu Bacon Bits

1 t Salt

Preparation

Preheat oven to 350. Cut potatoes into quarters and boil for 8 minutes. Combine ranch, sour cream, ½ cup cheese and bacon in large bowl. Drain potatoes and add into mix. Place mixture in baking dish. Top with ½ cup cheese. Bake 20 minutes