|
|
|
|
| |
|
Try these mouth
watering christmas vegetables recipes
|
| |
|
Baked Corn
|
|
|
|
INGREDIENTS:
1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can cream-style corn
1/2 cup sour cream
1 cup butter or margarine, melted
2 eggs
1 (12 ounce) package corn muffin mix
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes
|
|
|
|
|
Baked Miniature Pumpkins
|
|
|
INGREDIENTS:
1 small sugar pumpkin
1 teaspoon brown sugar
1/2 teaspoon butter
2 pinches ground cinnamon
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
Bake at 350 degrees F (175 degrees C) for about 30 minutes
or until tender. These can also be baked in the microwave on
high for about 10 to 15 minutes. |
|
|
|
|
Cheesy Sweet and Savory Spuds
|
|
|
INGREDIENTS:
6 Yukon Gold potatoes, peeled and cubed
2 sweet potatoes, peeled and cubed
2 tablespoons butter
1/2 cup heavy cream
1 tablespoon chicken bouillon granules
1 2/3 tablespoons brown sugar
2 teaspoons black pepper
2 cups shredded Monterey Jack cheese
DIRECTIONS:
Place the potatoes and sweet potatoes in a large pot with enough water to cover. Bring to a boil. Cook about 15 minutes, until tender but firm. Remove from heat, and drain.
Preheat the oven broiler.
In a large bowl, mash the potatoes. Gradually mix in butter, heavy cream, chicken bouillon, brown sugar, and pepper. Transfer the mixture to a medium baking dish, and top with Monterey Jack cheese.
Broil uncovered in the preheated oven 10 minutes, or until
the cheese is melted and lightly browned.
|
|
|
|
|
Basic Mashed Potatoes
|
|
|
INGREDIENTS:
2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup milk
salt and pepper to taste
DIRECTIONS:
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste
|
|
|
|
|
|
|
|
|
|
|
