Boil 4 large baking potatoes that have been peeled & cut into 1 inch cubes about 15 minutes. Drain & place in a large bowl.
Pour 2 tbsp of melted butter into your baking dish & sprinkle with 2 tbsp of grated Parmesan cheese.
In the bowl with the potatoes add and mix 1/2 cup of sour cream, 4 oz of softened cream cheese, 2 tbsp of softened butter & 1/3 cup of grated Parmesan cheese.
Beat the potatoes until they are smooth. Season with salt & pepper.
Transfer to the prepared dish & dot with butter & Parmesan cheese. Cover & refrigerate for up to 3 days. When ready to bake just bring to room temperature for about 30 minutes & bake at 350 degrees for 30 minutes.
Crumble baked corn bread into a very fine mixture.
Add 1 large chopped onion & 4 ribs of chopped celery, 1 chopped bell pepper & 2 eggs, well beaten. Mix well.
Pour chicken stock over the mixture until it is thin. Season.
Pour into a casserole dish & bake for 30 to 45 minutes. Don’t let it get too brown.
Mix 1-10 oz can of unsweetened crushed pineapple (drained) with 2 tbsp of dark brown sugar.
Combine with a 40 oz can of unsweetened sweet potatoes (yams) and put in a slow cooker coated with cooking spray. Cook4 hours on low.
In a large skillet add butter and/or olive oil on medium high heat. Add sliced celery & chopped garlic. Season & stir until crisp-tender about 6 minutes.
In a Slow Cooker combine 2-16 oz cans of baked beans & 1/4 cup of brown sugar & 1 tbsp of mustard & 1/2 cup of ketchup & 2 small chopped onions & 1 tsp of Worcestershire sauce & 6 slices of cooked chopped bacon. Season & cook on low 5 hours.
Rinse your potatoes & bake in the oven until done. When cooled cut them in half lengthwise. Scoop out the centers and put the scooped potatoes in a bowl. Add some butter & a little milk & shredded cheese. Add whatever you like. Put the mixture back into the potato skins and top with more cheese. You can add bacon & chopped green onions. Warm in the oven until ready to serve.
Microwave 2-10 oz packages of frozen peas in 2 tbsp of water in a bowl for 6 minutes. Stir halfway through cooking time.
Stir in 3 tbsp of melted butter, 1 tbsp of lemon juice & 1/3 cup of parmesan cheese.
Microwave for 2 minutes more.
Peel & grate 3 pds of potatoes.
Combine the potatoes & 1 finely minced onion with 3 beaten eggs & 1/2 cup of seasoned dry breadcrumbs.
Drop spoonfuls in a skillet with a little hot oil & brown on both sides.
Rinse & dry whole okra.
Toss with olive oil & your favorite seasonings.
Bake at 425 for 25 minutes.
Rinse the squash & place in the crockpot whole.
Pour in 1/3 cup of water. Cook on low for 8 hours.
Remove & cut in half & scrape out the seeds.
Season with butter & cinnamon. You can also drizzle maple syrup over it.