Brussels Sprouts

Source: http://mecookingcreations.blogspot.com/

  Ingredients
• 1 lb Brussels sprouts, cleaned, bottoms cut off, and halved
• 1 tbsp butter
• 1 tsp olive oil
• 1 tsp sesame oil
• 3 cloves garlic, chopped
• Pinch of sugar
• 1/3 c chicken broth
• 1/2 tsp red pepper flakes

Directions
• Heat a pan - add butter, olive oil, and sesame oil
• Add garlic, saute 2 minutes
• Add Brussels sprouts and red pepper flakes; saute for 8 minutes, adding sugar halfway through to help it caramelize
• Add broth, lower heat, cover, and let simmer for 5 minutes or until the sprouts are cooked (mostly soft, but not mushy)

Broccoli bacon salad

1 cup Miracle whip dressing
2 Tbs sugar
2 Tbs vinegar
1 head broccoli, cut into florets
12 slices bacon, crisply cooked, crumbled
1/2 cup chopped red onion
1 can mandarin oranges
1/2 cup cashews

Directions:
Mix dressing, sugar and vinegar in large bowl.
Add remaining ingredients; mix lightly. Refrigerate 1 hour until ready to serve.

Yummy Yams (Sweet potatoes)

Ingredients:
3 c. cooked, dark orange sweet potatoes (2 large or 3 medium)
1 c. sugar
1/2 c. butter
2 eggs, beaten
1 tsp. vanilla
1/3 c. milk

Peel, slice, and boil sweet potatoes or yams for 20 to 25 minutes. Mix other ingredients in a bowl, drain potatoes, and add to mixture. Beat with mixter on high until smooth. Pour into buttered 9x3 inch dish.

Top with:
1/2 c. brown sugar
1/4 c. flour
1/4 c. butter
1/2 c. chopped pecans (optional)

Cut brown sugar, flour, and butter together until crumbly, mix in pecans, sprinkle over top. Bake at 350 degrees for 30 minutes.

Glazed Mini Carrots

4 servings, 1/2 cup each
Active Time: 5 minutes
Total Time: 10 minutes

Ingredients
3 cups mini carrots, (1 pound)
1/3 cup water
1 tablespoon honey
2 teaspoons butter
1/4 teaspoon salt, or to taste
1 tablespoon lemon juice
Freshly ground pepper, to taste
2 tablespoons chopped fresh parsley

Preparation
Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.
Nutrition
Per serving: 74 calories; 2 g fat (1 g sat, 1 g mono); 5 mg cholesterol; 14 g carbohydrates; 1 g protein; 2 g fiber; 236 mg sodium; 287 mg potassium.

Stuffed mushrooms

Ingredients:• 1/2 pound fresh, ground smoked sausage, cooked and drained
• 24 large mushrooms, stems removed
• 1/2 pound cream cheese
• 1 ounce Parmesan cheese, grated
Preparation:Cook mushrooms at 350° for 7 minutes. Allow to cool.
Mix cooled sausage, cream cheese, and Parmesan.
Fill each mushroom with 1 teaspoon of filling. Bake at 350° for 7 minutes.