Green Bean Casserole

Prep Time 20 Minutes
Cook Time 30 Minutes
Servings 8
Difficulty Easy

Ingredients

■2 pounds Fresh Green Beans, Ends Cut Off
■4 slices Bacon, Cut Into 1/4 Inch Pieces
■3 cloves Garlic, Minced
■½ whole Large Onion, Chopped
■4 Tablespoons Butter
■4 Tablespoons All-purpose Flour
■2-½ cups Whole Milk
■½ cups Half-and-half
■1-½ teaspoon Salt, More To Taste
■Freshly Ground Black Pepper, To Taste
■⅛ teaspoons Cayenne Pepper
■1 cup Grated Sharp Cheddar Cheese
■1 jar (4 Ounce) Sliced Pimentoes, Drained
■Extra Milk For Thinning If Necessary
■1 cup Panko Bread Crumbs

Preparation Instructions

Cut green beans in half if you like pieces to be a little smaller.

Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they’re cool and set aside.

Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.

In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.

Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.

Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.

http://thepioneerwoman.com/cooking/2010/11/green-bean-casserole/

Sweet Potatoes

Prep Time: 45 MinutesC
ook Time: 30 Minutes
Difficulty: Easy

Ingredients

■4 whole Medium Sweet Potatoes
■1 cup Sugar
■1 cup Milk
■2 whole Eggs
■1 teaspoon Vanilla Extract
■1 teaspoon Salt
■1 cup Brown Sugar
■1 cup Pecans
■½ cups Flour
■¾ sticks Butter

Preparation Instructions

Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.

Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown.

http://thepioneerwoman.com/cooking/2010/10/soul-sweet-taters-step-by-step-recipe/

Spaghetti Squash with Maple Syrup and Shallots

Prep Time: 10 Minutes
Cook Time: 1 Hour
Difficulty: Easy
Servings: 8

Ingredients

■2 whole Medium Spaghetti Squash
■3 Tablespoons Butter
■2 whole Shallots, Finely Minced
■¼ cups Maple Syrup
■Dash Of Salt
■Dash Of Nutmeg

Preparation Instructions

Preheat oven to 375 degrees.

Pierce spaghetti squash a few times with a sharp knife. Place on a cookie sheet and bake for 1 hour.

Cut squash in half. Scoop out and discard seeds and slimy pulp. Scrap out the rest of the squash with a fork. Place in a bowl. Keep warm.

In a large skillet, melt butter. Cook shallots over medium heat for 2 minutes or until soft. Reduce heat and add maple syrup. Cook for a minute, then remove from heat. Stir in salt.

Pour mixture over squash. Sprinkle on nutmeg and mix together gently. Sever warm.

http://thepioneerwoman.com/cooking/2010/10/spaghetti-squash-with-maple-syrup-and-shallots/

Sweet-Roasted Rosemary Acorn Squash Wedges

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 6

Ingredients
2 whole Acorn Squash, Cut Into 8 Wedges Each
4 dashes Olive Oil
Salt To Taste
1 stick Butter
½ cups Brown Sugar (lightly Packed)
2 Tablespoons Rosemary (minced)
Preparation Instructions
Place wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with salt, then roast in a 350-degree oven for 20 minutes.
Combine butter, brown sugar, salt, and rosemary in a bowl and mix into a paste.
Remove squash from oven and smear paste all over squash. Return to the oven for 30 minutes, until brown and caramelized.
Halfway through roasting, your paste will have become a sauce. Brush sauce over the top of the squash and then continue roasting until time is complete.
Serve in the baking dish, drizzling more sauce at the end. Yummy!

http://thepioneerwoman.com/cooking/2009/10/sweet-roasted-rosemary-acorn-squash-wedges/

Potato Bundles

Russet potatoes, cut into chunks
Yellow or white onion, cut into chunks
Butter (regular, salted)
Heavy cream
Kosher salt
Paprika
Freshly ground black pepper
2 tablespoons minced parsley

Pile potatoes and onions on a square of foil. Add 2 tablespoons butter, splash on some cream, then sprinkle on salt, paprika, and black pepper. Wrap bundles tightly and bake at 375 degrees for 45 minutes, or until extremely tender.

Serve foil bundles right on the plate!

http://thepioneerwoman.com/cooking/2009/07/potato-bundles/

Pioneer Woman’s Creamed Spinach

serves 6 to 8

1 stick butter8 tablespoons flour
1/2 medium onion, finely diced
3 garlic cloves, finely minced
2 cups milk
Salt & Pepper to taste
Pinch of ground nutmeg
3 tablespoons butter
24 ounces baby spinach

Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for five minutes while you cook the spinach.
Melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.
Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine.

Serve immediately.

(Though it tastes great cold out of the fridge the next day!)

http://thepioneerwoman.com/cooking/2009/04/creamed-spinach-to-die-for/comment-page-5/#comment-331629

PW's Creamy Herbed Potatoes

4 to 5 russet potatoes
1 stick (1/4 pound) butter
1 medium onion, finely diced
8 ounces cream cheese
3/4 cup heavy cream
1 cup whole milk (half & half works, too)
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped parsley
1 teaspoon finely chopped chives
1/2 teaspoon finely chopped sage

Slice potatoes very thinly.
Add butter to a large skillet over medium low heat. When melted, add diced onion. Cook for 3 minutes, stirring occasionally.
Add cream cheese to the pan and stir to melt.
Pour in cream and milk, stirring to combine.
Season with plenty of salt and pepper, then add chopped herbs.
Place potatoes in a buttered baking dish. Pour contents of skillet over the top.
Top with Parmesan cheese and bake for 45 minutes, or until bubby and…bubby.

http://thepioneerwoman.com/cooking/

Pioneer Woman's Whiskey-Glazed Carrots

2 - 3 pounds carrots, peeled and cut into thick circles
1 stick (1/2 cup…1/4 lb) butter
1/2 cup Jack Daniels or other whiskey
3/4 to 1 cup brown sugar
1/2 to 1 teaspoon salt
Freshly ground pepper

Melt 1 tablespoons butter in a large skillet over high heat. Add carrots in two batches, cooking for 60 to 90 seconds each batch. Remove from skillet.
Pour in whiskey and allow to evaporate 30 seconds.
Reduce heat to medium, and add remaining butter.
When butter melts, sprinkle brown sugar over the top.
Stir together, then add carrots to skillet.
Cover, and continue cooking for 5 minutes.
Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.
Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.

http://thepioneerwoman.com/cooking/2008/10/whiskey-glazed-carrots-major-league-yum/

Fresh Corn and Wild Rice Casserole

2 cups cooked wild rice
3 to 4 cups fresh corn kernels (scraped off the cob)
2 eggs, beaten
1 cup heavy cream
1 to 2 teaspoons kosher salt (or table salt to taste)
cayenne pepper to taste
6 tablespoons butter
1/2 to 1 cup milk, for thinning

Preheat oven to 350 degrees.

Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
Taste for seasonings, adding more salt or cayenne pepper if needed.

Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.

Serve with Thanksgiving dinner. Repeat every year.

http://thepioneerwoman.com/cooking/2008/10/fresh-corn-with-wild-rice-a-delicious-holiday-sidedish/

Fresh Green Beans, One Way

1 lb green beans
1 cup chopped onion
2 cloves garlic
1/2 cup chopped red bell pepper
2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)
1 cup chicken broth
1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon)
Ground black pepper

Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you'd like. Just don't tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can caramelize.

Have a wooden spoon handy to protect your fair share.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/06/fresh-green-beans-one-way/

PW's Onion Straws

1 large onion
2 cups buttermilk
2 cups flour
1 scant tablespoon salt
Lots of black pepper
1/4 to 1/2 teaspoon Cayenne Pepper
Canola Oil

Slice onion very thin. Place in a baking dish and cover with buttermilk for at least one hour.
Combine dry ingredients and set aside.
Heat oil to 375 degrees.
Grab a handful of onions, throw into the flour mixture, tab to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.
Repeat until onions are gone.
Eat before your family sees them.
Repeat with another onion, because they'll be really mad they didn't get any.

Lotsa Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/03/onion-strings-oh-yeah-baby/

Pioneer Woman Roasted Garlic Mashed Potatoes (may easily be halved)

5 pounds russet or Yukon Gold potatoes, peeled and rinsed.
1 1/2 sticks regular (salted) butter (1 1/2 sticks is the same as 3/4 cup)
1 package softened cream cheese
1/2 (give or take) Half & Half (or heavy cream if you're feeling naughty)
Salt
Black pepper

Cut the peeled potatoes into pieces and cook in boiling water until fork-tender. Drain water and return to pot, and mash potatoes over low heat until lots of the steam has escaped. Next, mash in softened butter, cream cheese, Half & Half, and salt to taste. Dump in three to five heads of roasted garlic cloves; stir together, then check seasoning. Be sure to salt adequately. Add some fresh ground black pepper, and serve with one or two roasted garlic cloves on top. Serve with steak and expect to be worshipped and kissed for at least 38 hours.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/02/the_meal_of_love_part_2_roasted_garlic_mashed_potatoes/