Ingredients

• 1 cup milk
• 1/4 cup unsalted butter, melted
• 1 egg
• 11/4 cup yellow cornmeal
• 1 cup flour (Wheat or White)
• 1/2 cup sugar
• 1tbsp baking powder
• 1 tbsp honey
• 1/2 tsp salt

Instructions

1. Preheat oven to 400 and grease a 9x9 baking pan
2. Whisk together all dry ingredients and set aside
3. In a large glass bowl add milk, egg, and melted butter, whisk well
4. Add in dry ingredients stirring until just mixed, do not over mix it will be lumpy
5. Fold in honey and pour batter into prepared baking pan
6. Bake 20 minutes until golden brown

Ingredients

• 1 pkg shredded cabbage coleslaw mix
• 1/4 cup balsamic vinegrette
• 2 tbsp olive oil
• 1 tbsp spicy brown mustard
• 2 tsp pure honey
• 1-2 tsp spicy asian red chili sauce
• 1/4 cup plain greek yogurt
• salt, pepper, and garlic powder to taste

Instructions

1. Add cabbage mix to a large mixing bowl.
2. In a medium bowl add all remaining ingredients, whipping with a wire whisk.
3. Add dressing to cabbage mix and toss well, chill in the refrigerator before serving.

Ingredients

• 4 T. unsalted butter, softened
• 2 tsp. granulated garlic
• 1 tsp dried parsley
• 1-2 T. crumbled blue cheese
• Sourdough bread, sliced

Instructions

1. Combine butter, garlic, parsley, and blue cheese, stirring well.
2. Set aside for 20 minutes to allow flavors to meld.
3. Brush on sourdough bread and cook in a 400’ oven as you would garlic bread.

Ingredients

• 4lb red potatoes, chunked, skin on
• 1/2c celery, diced
• 1/2c flat leaf parsley, chopped
• 1/3c green onions, finely chopped
• 3 hard boiled eggs, peeled and chopped
• 1c plain greek yogurt
• 1/2c sour cream
• 3T. fresh tarragon, chopped
• 1T. fresh dill, chopped
• 2 cloves garlic, diced
• 2T. Spicy brown mustard
• 1tsp. paprika
• 1tsp. salt
• 1tsp. black pepper

Instructions

1. Cook potatoes in boiling water, 15 minutes or until tender.
2. In a small bowl mix together yogurt, sour cream, tarragon, dill, garlic, mustard, paprika, salt, pepper, set aside.
3. Once potatoes are done, drain, set aside, and let cool.
4. Once cool stir together potatoes, celery, parsley, onions, and egg.
5. Gently stir yogurt mixture with potato mixture to coat well.
6. Cover and chill at least an hour before serving.

Ingredients

• 1 (14-ounce) can chopped fire roasted tomatoes
• 1/4 cup extra virgin olive oil
• 1 T. unsalted butter
• Salt and freshly ground black pepper
• 1 stalk celery, diced
• 1 small carrot, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 bay leaf
• 2 tablespoons butter
• 1/4 cup chopped fresh basil leaves
• 1/2 cup heavy cream

Instructions

1. In a soup pot, heat olive oil and butter over medium-low heat.
2. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes.
3. Add the roasted chopped canned tomatoes with the juice, chicken broth, bay leaf and butter.
4. Simmer until vegetables are very tender, about 15 to 20 minutes.
5. Add basil and cream.
6. Puree with a hand held immersion blender or place in food processor, blend until smooth.

Ingredients

• 1 pound organic fresh spinach, chopped
• 3/4 cup toasted walnuts, chopped
• 1/2 cup blue cheese, crumbled
• 1/2 red onion, sliced
• Cranberry vinaigrette

Instructions

1. Combine spinach, walnuts, blue cheese, and red onions.
2. Toss salad with cranberry vinaigrette.
3. Add dressing 3T. at a time so as not to over coat the spinach.

Ingredients

• • 1 cup self-rising cornmeal
• • 1/2 cup self rising flour
• • 3/4 cup buttermilk
• • 2 eggs
• • 2 tablespoons canola oil

Instructions

1. Preheat oven to 350 degrees F.
2. Combine all ingredients and mix well.
3. Pour batter into a greased shallow baking dish.
4. Bake for approximately 20 minutes or until toothpick inserted in the center comes out clean.
5. Remove from oven and let cool.

Ingredients

• 3 cups mashed sweet potatoes or yams (Prep as you would mashed
• potatoes)
• 1 cup brown sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter
• Topping:
• 1/2 cup brown sugar
• 1/3 cup flour
• 1/3 cup melted butter
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350ʼ
2. Combine first 6 ingredients.
3. Pour into a buttered 13 x 9 inch casserole dish.
4. Mix remaining ingredients together and sprinkle over top.
5. Bake at 350° for 30 to 40 minutes, until hot and browned.

Ingredients

• Fried Onions:
• 2 large onions sliced
• 1 1/2 cups milk
• 1 cup flour
• canola oil for frying
• Green Beans and Sauce:
• 2 pounds green beans , ends trimmed, and halved
• 3 tablespoons unsalted butter
• 1 pound white button mushrooms , chopped
• 4 cloves garlic, minced
• Salt and pepper to taste (1/2-3/4 tsp)
• 3 tablespoons all purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 1/2 cups heavy cream

Instructions

1. Fried Onions:
2. Soak sliced onions in milk for 5 minutes, Heat canola oil in the pan about 1 inch deep.
3. Remove onions from the milk with a fork and coat with flour, shaking off excess.
4. Quick fry, coated onions in hot oil until browned, remove to paper towel to drain.
5. Casserole:
6. Adjust oven rack to middle position and heat oven to 425 degrees.
7. In a large stock pot bring 4 quarts of water to a boil, add a pinch of salt, Add green beans.
8. Cook beans until crisp-tender, about 6 minutes.
9. Drain beans in colander and plunge immediately into ice water to stop cooking.
10. Spread beans on paper-towel-lined baking sheet to drain.
11. Add butter to large saute pan, melt.
12. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper; cook mushrooms until most liquid is gone and mushrooms are tender , about 6 minutes.
13. Add flour and cook for 1 minute, stirring constantly.
14. Stir in broth and bring to simmer, stirring constantly.
15. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes.
16. Season with salt and pepper to taste.
17. Once sauce is done add prepared green beans to sauce and stir until evenly coated.
18. Arrange in even layer in 13 x 9 inch baking dish.
19. Sprinkle with fried onion topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes.
20. Let stand 5 minutes before serving

Ingredients

• 3 cups turkey stock with pan drippings
• 2 T. Butter
• 3 T. Flour
• Salt and pepper to taste

Instructions

1. Once the turkey is removed from the roasting pan, skim any visible fat from the pan drippings.
2. In a large sauce pan add butter, melt.
3. Using a wire whisk stir in flour to melted butter, whisk to form a paste.
4. Once paste forms, slowly whisk in turkey stock and pan drippings.
5. Stir until thickened, reduce heat to low and simmer 5-10 minutes.
6. Salting you gravy is key to great tasting gravy, add and taste constantly.
7. Start with about 1/2 tsp. for 4 cups of liquid.
8. Then sprinkle in a tiny bit at a time, stirring and tasting until desired flavor achieved.
9. Add pepper.
10. If your gravy is lumpy, use a strainer to remove lumps.
11. Never use a blender or food processor to try to remove small lumps from gravy.