Parsnip Fries

 I love making fries with different types of vegetables-parsnips are my new favorite. We've used sweet potatoes, carrots, butternut squash, and even rutabegas. All my kids have loved these, and they're really simple.



Here's a picture of a couple parsnips. You'll need about 5 or 6good-sizied ones for a full batch of fries. Peel and cut them. Toss them in a bowl with a little olive oil and salt and pepper. You can use any type of seasonings you want-I used fresh thyme on these ones. Spread on a greased baking sheet and bake at 400 for about 30 minutes, turning halfway through.

Here's a small batch finished. They're good plain. We've also dipped them in a homemade yogurt dip and ketchup:)

Mexi-Maize Dip

2 cans Mexicorn, drained                            
½ cup mayo
1 can rotel tomatoes, drained                     

½ cup sour cream

2 cups Cheddar Cheese, shredded              

½ cup green onions, chopped

salt, pepper, and garlic to taste

Mix together and chill. Great with Fritos.

Kyle's BBQ sauce

2 tbsp chili powder 1 tbsp mustard 1.5 tbsp allspice 1 tbsp garlic 1/2 tbsp red pepper 1/2 tsp salt 1 bay leaf 1 chopped onion 2.5 tbsp lemon juice 2.5 tbsp worcestershire sauce 2.5 tbsp liquid smoke 3/4 c brown sugar 2 tbsp sugar 3.5 c ketchup 3 c water Combine all ingredients and cook to boiling. Lower heat and simmer 30-45 minutes. Makes 1/2 gallon-more than enough for one brisket.

Tasty Biscuits

We've tried a lot of biscuit recipes-this one's the

tastiest.

2 cups flour

4 tsp baking powder

3 tsp sugar

1/2 tsp salt

1/2 cup shortening (or butter, I use shortening because I have a lot of it in food storage. Here's my secret tip: there's a shortening made from meat fats and vegetable oils. Also included in that is BHA, and other man-made chemicals I can't pronounce. This goes against everything I believe-but they make the best biscuits!)

1 egg

2/3 cup milk (I use our food storage a lot on this one, too

Combine flour, baking powder, sugar and salt. Cut in shortening until coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened.

Turn onto a well-floured surface; knead 20 times. Roll to 3/4-inch thickness; cut.

Bake on a lightly greased baking sheet at 450 for 6-8 minutes or until done.

Makes 1 dozen.

Bang Bang Shrimp - Copycat from Bonefish Grill

10 min 5 min prep

Ingredients
1 lb shrimp, shelled and deveined smaller shrimp works best
1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
3-5 drops hot chili sauce, just a few drops
1/2-3/4 cup cornstarch, to coat the shrimp in

Directions
1Mix mayo and sauces for coating.
2Bread shrimp in cornstarch.
3Deep fat fry the shrimp until lightly brown.
4Drain on paper towel, put shrimp in a bowl and coat with the sauce.
5Serve in a lettuce lined bowl, top with chopped scallions.

Black Bean Salsa

2 cups black beans (drained)
1 pk frozen white corn
4 Roma tomatoes
1 avocado
1 purple onion
1/8 cup cilantro
4 tbsp lime juice
1 tbsp red wine vinegar
1 tsp salt
1/2 tsp pepper

Cut tomatoes, avocado and onions to desired size. Mix all ingredients and chill overnight. Eat with desired tortilla chips.
This salsa is amazing!!!

Buffalo Chicken Dip

2 cans Chicken
¾ cup Franks Red Hot Buffalo Wing Sauce
2 8 oz pkgs Cream Cheese
1 cup Ranch Dressing
¾ cup Shredded Cheese

Sauté chicken & sauce until heated.
Add Cream Cheese and melt.
Add Ranch and ½ of the cheese until heated.
Pour into 9x13 and cover with remaining cheese.

Bake @ 350 for 20 minutes

Squash Casserole

50 min | 20 min prep
SERVES 10

Ingredients:
1 lb cooked squash, mashed
1 large onion, chopped (I use onion flakes)
1 cup sharp cheddar cheese, grated
1/4 cup butter (I don't use as much butter)
2 eggs, separated
1/2 cup milk
8-10 crackers, finely crumbled
salt & pepper

Directions:
1.Cook squash and onion until tender; drain.
2.Mash until fine.
3.Add salt, pepper, cheese, butter, egg yolks, milk and crackers.
4.(I have just added onion flakes to this mixture instead of cooking the onion and squash together. Just personal preference.) Fold in stiffly beaten egg whites.
5.Pour into buttered casserole; bake at 350 degrees, until brown and firm (about 30 minutes).
6.Serve hot.

Easy Acorn Squash

1¼ hours | 5 min prep
SERVES 2

Ingredients:
1 acorn squash
2 tablespoons butter
2 teaspoons dark brown sugar
1 pinch fresh ground black pepper
1 pinch freshly ground sea salt
thyme (optional)
nutmeg (optional)
cinnamon (optional)

Directions:
1.Heat oven to 400 Cut acorn squash in half.
2.Scoop out seeds using an ice cream scoop, sharp spoon, or melon baller.
3.Spread butter on cut edges and insides of each half.
4.Place halves on baking sheet (lined with foil, if you wish).
5.Sprinkle sugar inside each half.
6.Scatter in each small amount of salt, greater amt.of pepper and desired herbs.
7.Bake for one hour.
8.(Freshly grated nutmeg and a pinch of cinnamon is nice. Thyme is nice with nutmeg or by itself.).

Southern Cornbread Stuffing-(Paula Dean)

1¼ hours | 20 min prep
SERVES 6 -8

Ingredients:
cornbread (any recipe making one pan will do)
7 slices oven-dried white bread
32 saltine crackers (1 sleeve)
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
fresh ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten

Directions:
1.Preheat oven to 350°F.
2.In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
3.Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
4.Pour the vegetable mixture over cornbread mixture.
5.Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
6.Add beaten eggs and mix well.
7.Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.

Butternut Squash Fries (Jinny)

1 Butternut Squash, peeled, chopped and cut up like steak fries
A touch of sea salt

Cut up the squash, sprinkle your desired amount of salt, and bake at 400 degrees until they start to brown. These are so good!

Sweet Potato and Carrot Fries (Jinny)

3-4 Medium-sized Sweet Potatoes, peeled and cut up
3-4 Medium-sized Carrots, peeled and cut up
1/2-1 tsp Sea Salt
Garlic Powder
Cinnamon
Olive Oil to Coat

Combine all the ingredients in a large ziploc bag and toss to coat. Bake at 425 for about 25 minutes, turning once while cooking. These might sound gross, but they are really good. The kids love them, too. Ranch or ketchup are good for dipping.

Corn Cake (Maureen Moore)

Ingredients:
1 can corn
1 can cream corn
1 8oz sour cream
1 egg
1/8 cup sugar
1 box Jiffy corn bread mix
1/3 cup butter

Directions:
Mix all ingredients together. Pour in a greased 8x8.
Bake at 375 for 35-40 minutes.