Baby Blue Salad with Sweet-and-Spicy Pecans

Baby Blue Salad (from Southern Living):

Makes 2 servings (we always make more)

1 (5-oz.) bag mixed spring salad greens

2 oz. crumbled blue cheese

1 orange, peeled and sectioned (or mandarin oranges)

½ pt. fresh strawberries, quartered

½ cup Sweet-and-Spicy pecans (recipe below)

Balsamic vinaigrette

Sweet-and-Spicy pecans:

Makes 1 cup; Prep 5 min., Cook 10 min., Bake 10 min.

¼ cup sugar                                                                                        2 Tbsp. sugar

1 cup warm water                                                                            1 Tbsp. chili powder

1 cup pecan halves                                                                          1/8 tsp. ground red pepper

1. Stir together ¼ cup sugar and warm water until sugar dissolves. Add pecans; soak 10 minutes.

Drain, discarding syrup.

2. Combine 2 Tbsp. sugar, 1 Tbsp. chili powder, and red pepper. Add pecans, tossing to coat.

Place pecans on a lightly greased baking sheet.

3. Bake at 350 degrees for 10 minutes, stirring once.

Thanksgiving stuffing

2 1/4 squares margarine or butter

2 1/4 cups diced celery

2 1/4 cups diced onion

2 Tbs. dried parsley

2 (1 lb.) loaves of bread

2 tsp. sage

2 bouillon cubes

2 cups water

1 tsp. salt

Directions:

1. Saute celery, onion, and parsley in margarine 5 minutes. Add spices and mix well.

2. Break bread into a separate container.

3. Toss bread and vegetables. Add bouillon dissolved in water.

4. Loosely stuff turkey cavities. Stuffs 18-19 lb. bird... Or you can just bake it separately :)

sweet potato casserole

Ingredients:
6 large sweet potatoes
1/2 cup milk
3 Tbs. butter
1 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. salt

Topping Ingredients:
1 cup brown sugar
1 cup chopped pecans
1 cup coconut
1/3 cup flour
8 Tbs. butter

Directions:
1. Peel, chop, boil, and drain sweet potatoes. Blend in blender or food processor with milk and butter.
2. Mix in sugar, eggs, vanilla, cinnamon, and salt. Pour into a 9x13 pan.
3. Mix ingredients for topping and sprinkle on top.
4. Bake at 350 for 30 minutes.

Sauteed Green Beans with Garlic Herb Butter

Ingredients:
1 tablespoon butter, softened
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 teaspoon chopped fresh thyme leaves
1 teaspoon olive oil
1 pound green beans , stem ends snapped off, beans cut into 2-inch pieces
Salt and ground black pepper
1/4 cup water
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh parsley (optional)

Directions:
In a small bowl, combine butter, garlic, and thyme; set aside.
In a 12 inch skillet, heat olive oil over medium heat until it’s just smoking.  Add beans plus  1/4 teaspoon salt and 1/8 teaspoon black pepper; cook and stir for 4-8 minutes, or until beans are spotty brown.
Add 1/4 cup water; cover and cook for 2 minutes.  Remove lid and cook until all the water has evaporated.
Stir in herb butter and cook beans for 1-3 minutes longer, or until beans are crisp-tender.  Toss with lemon juice and parsley if desired; serve immediately.

Garbanzo Salad

MIX TOGETHER: 2 cans garbanzo beans, drained

1 red pepper, diced

1 green pepper, diced

4-5 green salad onions, sliced thinly

1 small can sliced black olives, drained

1 (4 oz.) can diced green peppers

DRESSING (mix together and then mix well with garbanzo mixture and chill before serving):

1 clove garlic, minced

1/2 tsp. salt

1/4 tsp. black pepper

1/2 tsp. oregano

3 TBS. olive oil

4 TBS. vinegar