Garlic Smashed Potatoes

5 large cloves, minced and sauteed in olive oil until translucent
3 lbs small potatoes, scrubbed and halved
1 large onion, peeled and minced
2-3 C chicken broth
1 stick butter, softened
1/2 C heavy cream (optional)
salt/pepper

Place garlic, potatoes and onion into crockpot. Pour in enough broth to cover the potatoes. Cover and cook on High for 4-8 hours, or until the potatoes are very soft. Scoop out most of the cooking liquid ....reserving if you are going to make this low-fat (as opposed to adding in the cream).

Add butter and mash the potatoes. As you mash the potatoes, add the cream/reserved liquid a bit at a time until the right consistency is achieved. Season with salt/pepper.

Fresh Green Beans & Basil

1/3 cup Sun-Dried Tomato Dressing
1 lb. green beans or yellow beans, trimmed
1 red onion, sliced
3 Tbsp. chopped fresh basil

HEAT dressing in large skillet on medium heat. Add beans and onions; cover.

COOK 5 min. or until beans are crisp-tender.

TOP with basil; cover. Cook 1 min. Serve warm.

Ohio Corn Casserole

1 pound bacon
1/2 cup butter
1/2 medium onion, chopped
1/2 cup chopped celery
1 jar roasted red peppers, drained.
2 green peppers, chopped
5 tablespoons all-purpose flour
2 cups sour cream
2 pounds fresh corn (or frozen corn, thawed)
Salt and pepper
1 tablespoon chopped parsley

Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.

Melt the butter in a large pot over medium heat. Sauté the onion, celery, and green peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the roasted red peppers, corn and most of the bacon bits and season with salt and pepper.

Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower-fat version of this casserole, use half the bacon, butter, and flour). Serves 6 to 8.

Southern Fried Corn

3 - 4 bacon strips
1 pound frozen white shoe peg corn
1/2 cup milk
1/2 cup water
1 tablespoon butter or bacon drippings
1 tablespoon all-purpose flour
alt and pepper, to taste

Cook the bacon strips in a frying pan until crisp. Set them aside to cool, reserving 1 tablespoon of the pan drippings. When they have cooled, your child can crumble the bacon strips into small pieces.

In a saucepan, bring the corn, milk, and water to a boil over medium heat. Reduce the heat and simmer for 2 to 3 minutes.

Meanwhile, heat the butter or pan drippings in the frying pan over medium heat.

Stir in the flour, and when this begins to gently bubble, add the corn mixture.

Stir in the bacon pieces.

Cook the corn over medium heat, stirring frequently, for about 2 minutes or until the mixture is thick and the corn is tender.

Season with salt and pepper and serve immediately. Makes 4 to 6 servings.

Cheesy Miracle Asparagus

1 lb asparagus spears, trimmed
1/3 C water
1/4 C mayonnaise
1/4 C milk
1/4 C shredded cheddar cheese

Place asparagus and water in 2 qt microwaveable casserole dish; cover. Microwave on high 4-5 minutes or until crisp-tender. Drain.

Combine remaining ingredients in medium saucepan. Cook and stir on medium heat until heated through.

Pour sauce over asparagus.

Corn Casserole

1 can creamed corn
1 can whole kernel corn, undrained
1 stick butter
1 box Jiffy corn muffin mix
2 eggs
8 oz sour cream (regular or low fat)

Heat oven to 375° F.

Mix all of the ingredients by hand in a large bowl. Pour into a greased casserole dish. Bake for 1 hour and 15 minutes or until golden brown.

The easiest "baked potatoes" you'll ever make!!

Get the small new or red potatoes

Clean 'em . . . stick them in a dish with 1/2 Cup water and microwave 5 minutes (or so) until they're soft

Place italian dressing (guesstimate) in skillet and heat on medium heat.

Place potatoes in skillet and "mash down" with the bottom of a glass.

Cook for 4 minutes. Flip.

Top with bacon bits and shredded cheese. Continue cooking until cheese is melted.

DELIC!