Glazed fall vegetables

makes 6 servings

2 sweet potatoes
1 medium baking potati
1 med acorn squash
3 carrots
1/3 c brown sugar
2 tbsp melted butter
2 tbsp maple syrup
1 tsp vanilla extract
1/2 tsp ground cinnamon

1. preheat oven to 425. Peel carrots, sweet potatoes and potatoes and cut into 1 inch cubes. Halve, peel, and seed squash and cut into cubes as well. Combine all in a lrg bowl
2. stir together brown sugar, syrup, vanilla and cinnamon. Pour over veggie mix. Toss well. Pour into lightly greased roasting pan
3. bake at 425 for 1 hr or until veggies are tender and lightly browned. Stir every 20 min or so. Season with salt to taste

I love this recipe bc it can easily be done without measuring anything. I often don't have potatoes or add in a little less or more of something I need to use up. It's yummy, good for a sweet tooth and kids love it too! I do mine on a foil lined cookie sheet bc it's easier cleanup

Shared by: Kimberly Levitan, Leawood, KS
Recipe Source: Southern Living magazine

Corn Casserole

½ cup margarine
15 oz. corn with liquid
15 oz. cream corn
8.5 oz jiffy cornbread mix
2 eggs slightly beaten
1 cup sour cream
1 cup grated cheddar cheese

Preheat oven to 350. Melt margarine in 9x13. Add corn, cream corn and corn bread. Mix gently with a fork. Add eggs. Drop sour cream and fold gently. Sprinkle cheese on top. Bake for approximately 30 min. or until firm in the middle.

Shared by: Debbie Block, Leawood, KS
Recipe Source: Too frazzled to remember

Zucchini Cheddar Bread

It's not often I can say that I make food that actually looks pretty. But this bread is truly something that was so yummy and pretty. I would serve it for company with a brunch or lunch. Wondering if it could be made as biscuits instead of a loaf...

Position rack in center of the oven. Preheat to 350. Grease 9x5 inch or 8 cup loaf pan.

Whisk together thoroughly in large bowl:
3 cups flour
4 tsp baking powder
1 tsp salt
1/2 tsp baking soda

Add and toss to separate and coat with flour mixture (above):
1 cup (or more) coarsely shredded zucchini
3/4 c (or more) sharp cheddar cheese, grated
1/4 c scallions, chopped
3 Tbsp fresh parsley, chopped
1 Tbsp fresh dill

Whisk together in another bowl:
2 large eggs
1 c buttermilk
4 Tbsp (1/2 stick) melted butter

Add to flour mixture and mix with a few light strokes just until dry ingredients are moistened. Do not overmix- the batter should not be smooth and will look lumpy. Bake about 55-60 minutes. Let cool before taking out of pan

Next time I would add a bit more zucchini and cheese than called for but this was yummy!

Recipe shared by: Kimberly Levitan, Leawood, KS
Recipe source: Joy of cooking cookbook

OKLAHOMA SPINACH ROCKEFELLER

1 (10 oz) frozen chopped spinach—cook and squeeze out moisture
½ cup milk
½ cup cubed sharp cheddar cheese
juice of 1 lemon
6 green onions – chopped
2 TBSP butter
1 tsp Tabasco
1 tsp salt
Cook these ingredients until cheese is melted
Cool slightly and add 1 lightly beaten egg.
Put in 4 buttered ramekins (or 8x8 casserole)
Sprinkle with ¼ cup Parmesan cheese
Bake 350 for 20 minutes. Shared by Melba Mccaughey, Oklahoma City, OK

Bean Salsa

15 oz. cans del monte fresh cut corn (drained)

1 15 oz. can black beans (rinse and drain)

1 14 oz. can hearts of palm (drain and slice)

1 large tomato chopped

1 avacado

1/2 c. purple onion

1/3 cup minced cilantro

1/4 c. vegetable oil

3 T. lime juice

1 1/2 t. chili powder

1/2 t. cumin

Combine first 7 ingredients in bowl. Mix in next 4. Toss and chill.

Recipe Shared by Jill Kimbrel, Liberty, MO

Recipe Source: too frazzled to remember

"Potato" Pancakes

I REALLY don't like to make potato pancakes. I always end up getting a grease stain somewhere and the house smells for days. But....I do make the sacrifice every so often because there is nothing better than being able to open my freezer and give about 5 good vegetable choices to my child each day and all I have to do is reheat! (I freeze EVERYTHING by the way! If you ever saw my freezer you would think it was attacked by zip lock bags!) So...this is not much of a recipe but more of a "throw anything in and see what happens" recipe. Here is what I do:

a few small potatoes (or less depending on what else you add), grated
2 or so carrots, grated
1 zucchini, grated
about 1/2 block of cheese, any kind, grated
2 eggs
1/2 cup(ish) bread crumbs
1 chicken breast or a few tenders cooked and pureed in Cuisinart until pretty finely chopped

Mix everything together and fry small, flat clumps in oil. For those of you who have never made potato pancakes, you will be tempted to keep checking them and flipping them but DON'T. Try to only flip them once allowing each side to brown. Lay finished pancakes on paper towels to drain grease. Then move them onto cookie sheet, place in freezer until slightly frozen then transfer to zip lock. These sound totally random and gross, I know, but they really aren't bad! Dylan loves them! However, he did see that I was sneaking carrots into it so we will see if he requests them again any time soon.....

Shared by Kimberly Levitan, Leawood, KS
Recipe Source: yours truly

Cheesy Cauliflower and Shells Casserole

8 oz small shell pasta

2 ½ c skim milk, divided

1 head cauliflower, broken into florets

1 tsp Dijon mustard

2 c shredded light cheddar

¼ c flour 8 oz Canadian bacon, diced

¼ tsp dried thyme

¼ c grated parmesan cheese

Pinch nutmeg

Preheat oven to 400. Coat a 2 qt baking dish with cooking spray. Bring a large pot of lightly salted water to a boil; add pasta and cook 4 minutes. Add cauliflower and cook another 3-4 minutes, until pasta is al dente and cauliflower is crisp-tender. Drain. Meanwhile, combine flour, thyme, nutmeg and ¼ c milk in a small saucepan, stirring until smooth. Place the pan over med heat and slowly whisk in the remaining milk and mustard. Cook, stirring, 7-8 minutes, or until mixture is thick and smooth. Remove from heat and stir in the cheddar cheese and bacon. Combine the pasta-cauliflower and sauce and transfer to the prepared baking dish. Sprinkle with the Parmesan and bake 10 minutes, or until lightly browned

Shared by Jennifer Markey, Prairie Village, KS

Recipe Source: Family

Banana Sweet Potato Casserole

This is a recipe where you really don't have to measure, can just eyeball it and throw in as much or as little of each thing as you like - a perfect recipe for the frazzled chef! I use the following amounts to serve 4, but recipe can be doubled to serve 8.

2 or 3 large sweet potatoes
2 bananas, sliced
1/8 cup margarine
1/4 cup brown sugar
1/4 cup orange juice OR pineapple juice OR sherry

Microwave sweet potatoes until mostly done. Peel and slice either into cubes or circular 1/4 inch slices. Layer in casserole dish as follows - sweet potatoes, dabs of butter randomly scattered, bananas, brown sugar. Pour juice of choice over and bake 30 min at 350

Shared by Kimberly Levitan, Leawood, KS
Recipe Source: Borsheim's Cookbook (Omaha)

Red, White and Blue Salad

1/4 cup fresh lime juice

1/4 cup honey

2 tablespoons chopped fresh mint

3 cups fresh blueberries

1 quart fresh strawberries, hulled and halved

3 medium apples, peeled and cut into 1-inch chunks

In a large bowl, whisk together the lime juice, honey, and mint. Add all of the fruit and toss to combine. Let the fruit salad set for 15 minutes to allow the flavors to blend. Serves about 8.

Shared by Amy Hyken-Lande, Leawood, KS

Recipe Source: too frazzled to remember