Pea Salad with Red Onions and Cheese

 

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Pea Salad with Red Onions and Cheese

Course Salad

Ingredients

  • 1 large bag 16 oz, frozen peas, thawed and drained
  • 6 strips bacon cooked and cut into small pieces
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup diced red onion
  • 1 cup real mayonnaise
  • salt and pepper

Instructions

  • In a large mixing bowl combine peas, bacon, onions, cheese, and mayonnaise and mix well.
  • Season with salt and pepper and mix well.
  • Refrigerate 4 hours or overnight. Mix well before serving.

Crispy Crunchy Parmesan Potatoes

 

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Crispy Crunchy Parmesan Potatoes

Course Side Dish

Ingredients

  • 4 medium potatoes scrubbed (not peeled)
  • 4 tablespoons olive oil
  • ¼ teaspoon garlic powder onion powder & pepper
  • ½ teaspoon parsley
  • salt to taste
  • 4 tablespoons fresh parmesan cheese divided

Instructions

  • Preheat oven to 450 degrees and line a pan with parchment paper.
  • Slice potatoes ¼” thick and toss with olive oil seasoning and 2 tablespoons of parmesan cheese.
  • Bake in a single layer about 30 minutes or until browned, flipping potatoes after 15 minutes.
  • Once browned, top with remaining 2 tablespoons parmesan cheese and bake an additional 5 minutes or until cheese bubbles and browns.

Old Fashioned Vegetable Soup

 

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OLD FASHIONED VEGETABLE SOUP

Course Soup

Ingredients

  • Approximately 4-pound chuck or round beef roast
  • 2 quarts water
  • 1 tablespoon sea salt or to taste
  • 1 tablespoon ground black pepper or to taste
  • 2 large bay leaves
  • 3 cups diced carrots
  • 3 cups diced celery
  • 3 cups fresh green beans cut
  • 3 cups diced potatoes
  • 3 cups diced tomatoes
  • 3 cups diced cabbage
  • 1 cup diced onions
  • 1 cup fresh sweet corn
  • 1 cup preservative-free kidney beans
  • Pinch of garlic
  • Pinch of sugar

Instructions

  • Place 4-pound chuck or round beef roast, water, salt, pepper, and bay leaves in a crock-pot for 8 hours on the lowest setting.
  • Separate roast from the broth and removed the bay leaves. Using a fat separator, strain the broth and remove excess fat and drippings, place broth in a stockpot.
  • Using two forks, shred beef.
  • Over medium heat, bring beef broth to a low boil.
  • Add vegetables, beans, garlic, and sugar.
  • Optional: add more salt and pepper to taste
  • Simmer until vegetables are tender when poked with a fork.
  • Add shredded beef, simmer until beef is hot.
  • Serve.
  • Refrigerate or freeze leftovers.

Roasted Garlic Mushrooms

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Roasted Garlic Mushrooms

Course Side Dish

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic pressed
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper to taste
  • 1 pound baby bella mushrooms
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large bowl, whisk together balsamic vinegar, olive oil, garlic, oregano and basil; season with salt and pepper, to taste. Stir in mushrooms and let sit for 10-15 minutes. I let them marinate for an hour in the fridge. Place mushrooms in a pan or cookie sheet then into oven and roast until tender, about 15-20 minutes.

Butterfinger Pie-No Bake

Recipe Credit: Laura Hodge

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Butterfinger Pie - No Bake

Course Desserts

Ingredients

  • 1 package cream cheese room temperature, 8-ounce
  • 1/2 cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 bag fun-sized butterfinger bars crushed (reserve 2 bars to sprinkle on top), 12.5-ounce
  • 1 container Cool Whip thawed, 8-ounce
  • 1 store-bought oreo or chocolate graham cracker crust

Instructions

  • Beat cream cheese and peanut butter with an electric mixer until smooth.
  • Mix in vanilla.
  • Beat in powdered sugar until smooth.
  • Fold in crushed butterfingers.
  • Fold in Cool Whip.
  • Spread filling in crust. Sprinkle reserved butterfingers on top.
  • Refrigerate at least 4 hours before serving

Notes