Recipe by Paula Deen

Ingredients:

3 medium baking potatoes peeled and coarsely chopped
 

1 teaspoon salt
 

4 tablespoons butter, at room temperature
 

1/4 cup sour cream, at room temperature
 

1 teaspoon finely minced garlic
 

1 tablespoon (or more) whole milk, at room temperature or warmed

Salt and freshly ground black pepper

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.

Ingredients:

4 medium size potatoes, sliced

Salt and pepper to taste

Red, Green and Orange bell peppers, chopped

1 pkg smoked beef or turkey sausage, sliced

Onion, chopped

Olive Oil

In large skillet, cover bottom with olive oil.  Add potatoes, cover and cook on medium until they begin to brown.  Turn potatoes, add onions, peppers, salt, and pepper.  Cover and cook until the other side begins to brown and potatoes are fork tender.  Remove potatoes.  Place sausage in pan, sliced side down.  cover and cook until brown.  Turn sausage, cover and cook until brown.  Add potatoes mixture back to pan and mix into meat.  Cover and cook until potatoes are ready to eat. 

Ingredients:

1/2 pound ground beef or turkey

Salt to taste

Pepper to taste

Season salt to taste

1/8 teaspoon garlic, minced

1 tablespoon chopped onion

1/2 teaspoon Worcestershire sauce

1 teaspoon white sugar

1 teaspoon cider vinegar

1 teaspoon water

1 teaspoon yellow mustard

1/4 cup ketchup

1/4 cup tomato sauce

Brown meat with salt, pepper, season salt, garlic and onion.  Move to sauce pan and add all other ingredients.  Mix and simmer for 10 minutes.  Move to blender or food processor and blend until desired texture is reached.  Move back to sauce pan and simmer 10 minutes or until warm.  

Recipe by Rachel Ray

Ingredients:

1 (10-ounce) packages chopped frozen spinach

1/4 stick butter

4 tablespoons all-purpose flour

1 quart milk

Freshly grated nutmeg, to taste

Salt and pepper

3 cups ricotta cheese

1 tablespoon fresh lemon zest

4 cloves garlic, minced

4 packages large fresh ravioli cheese, wild mushroom or spinach stuffed varieties

2 (15-ounce) cans artichoke hearts in water, drained and thinly sliced

1 1/2 cups grated Parmigiano-Reggiano

Bring a large pot of water to a boil for pasta.

Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.

Defrost the spinach in the microwave for 10 minutes on high.

While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.

Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.

Cook pasta to al dente, 5 to 6 minutes in salted water.

Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.

Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.

Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes

1-16 ounce pkg elbow macaroni, uncooked

1/4 cup butter

1/2 pound (8 ounces) Velveeta

2 cups shredded cheddar

1 egg

2 1/2 cups milk

Paprika

Cook macaroni as directed.  Cut butter in small pieces and put in bottom of 9x13 inch pan.  Drain macaroni.  Place half over butter in pan, sprinkle with 1 cup of each cheese, blen egg and milk and pour half of mixture over ingredients in dish.  Repeat layers and sprinkle with paprika.  

Bake at 350 degrees for 15 minutes; remove from oven and stir until well blended.  Bake and additional 15 minutes or until heated through and brown.  

*Recipe can be cut in half.  Cooking time stays the same.

*Other noodles can be substituted for macaroni.  Rotini shown here.

3 tablespoons olive oil

2 cloves garlic, minced

1 1/2 teaspoons Italian Seasoning

1/4 teaspoon salt

2 lbs new potatoes, quartered

1/2 cup Parmesan cheese

Mix oil, garlic, seasoning, and salt til blended.  Pour over potatoes in large bowl.  Add grated topping; mix lightly.  Place in 10x15 pan.  Bake at 400 degrees for 45 minutes; stir after 20 minutes.

Recipe by Giada De Laurentiis

Ingredients:

Olive Oil, for fying

1 cup buttermilk

2 cups Italian-style bread crumbs

1 box store bought ravioli (24 ravioli) (if frozen, cook)

1/4 cup freshly grated Parmesan

1 jar marinara sauce, heated, for dipping

Pour enough olive oil into a large frying pan to reach a depth of 2 inches.  Heat hte oil over medium heat until a deep-fry thermometer registers 325 degrees.

While the oil is heating, put the buttermlk and the bread crumbs in separate shallow bowls.  Working in batches, dip ravioli in buttermilk to coat completely.  Allow the excess buttermilk to drip back into the bowl.  Dredge ravioli in the bread crumbs.

 Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes.  Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

Recipe by Barbie Martin

Ingredients:

1 cup shortening

2 teaspoons vanilla

1 teaspoon salt

1/2 cup sugar

1 1/2 cup M&Ms

2 eggs

1 cup packed brown sugar

2 1/4 cup all purpose flour

1 teaspoon baking soda

Blend shortening and both sugars in a large bowl.  Beat in salt, baking soda, vanilla, and eggs.  Add flour to mixture, blending well.  Stir in 1 cup M&Ms.

Drop teaspoonfuls on greased cookie sheet.  Top with remaining M&Ms.

Bake at 375 degrees for 10 minutes or until just the very edges turn golden brown.  Makes about 6 dozen 2 1/2 inch cookies.

Recipe by Janie Haggard

Ingredients:

3 eggs

1 cup oil

2 cups sugar

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

3 teaspoons vanilla

1/2 (heaping) teaspoon baking powder

2 teaspoons cinnamon

2 cups grated zucchini

1/2 cup chopped nuts (optional)

Mix eggs, oil and sugar.  Add the rest of the ingredients.

Grease and flour two loaf pans…

and pour in batter.

Bake at 350 degrees for 50-60 minutes.

Kind of like a vitural recipe book…we’ll see how this goes…