Sauted Brussels Sprouts with Bacon and Feta Cheese

1 package Brussels sprouts (usually around 20 small Brussels per package)
2 tbs bacon bits
4 tbs crumbled feta cheese
1/2 can chicken broth
1 tbs butter
1tbs coconut oil
1/4 sliced red oinion
salt
onion powder

Turn sauté pan on med high heat. Add butter and coconut oil. Add in Brussels sprouts and pinch of salt. Only turn a few times so that the Brussels sprouts pick up some color. Then add in in sliced red onion, onion powder, and 1/2 can of chicken broth. Cover and turn down heat to medium. Cook until Brussels are tender and chicken broth has cooked away. Usually about 10min depending on stove temp. Remove lid and add in bacon bits and crumbled feta cheese. Serve and enjoy!

Lemon Cream Salad

Lemon Cream Salad

1 6oz box lemon gelatin
6oz portion block of cream cheese
1 20oz can crushed pineapple
2 cups marshmallows
1 tub light whipped topping
1 can lemon lime soda



Bring 1 can of lemon lime soda to a boil on low. Add in cream cheese & 1 cup of marshmallows. Allow to melt and combine stirring constantly. Add in lemon gelatin. Stir till dissolved. Add in crushed pineapple. Pour into glass dish or jello mold. If using a mold be sure to oil before hand. Allow to chill for 1 hr. Fold in tub of light whipped topping and leftover cup of marshmallows. Allow to chill once again in refrigerator for at least 3 hrs to set.


I recently came across a wonderful cookbook filled with old school recipes. I love recipes that have been favorites and saved over the decades. This is one of them. I like the addition of cream cheese. I usually find that cottage cheese is added if cream cheese isn't used. I've also used various kinds of jello flavors. Lime works well in this recipe as well.

GREEN BEAN CASSEROLE

GREEN BEAN CASSEROLE

4 cans green beans
2 cans campbells cream of mushroom soup
2 tsp salt
2 tsp pepper
2 tsp garlic powder
4 tbs milk
1 can frenchs fried onions
1 cup shredded cheese

Preheat oven to 365'. Mix green beans, soup, salt, pepper, garlic powder and milk. Pour into baking dish. Sprinkle desired amount of cheese on top of green bean mixture. Place frenchs fried onions on top of cheese and bake in oven until cheese is bubbly on top. Be careful not to burn your fried onions.

*This is always a favorite at Thanksgiving. I don't ever remember a Thanksgiving without it. It's super easy to make anytime of the week as well. You can always cut the ingredients by half to make a smaller batch.

POTATO SALAD

I've never followed a recipe or measured anything so it's hard to make out one. It's really all to taste so play around till you get a mix you like.

potatoes peeled, chopped
mustard
mayo
salt
pepper
several tbsp sugar
several tbsp sweet relish
1 medium onion, diced

optional:
boiled eggs
shredded cheese
crispy bacon
paprika powder

Boil potatoes in salted water till you can stick a fork in them easily. Drain and mash. Add sugar, salt, pepper, diced onion, relish and mix. Top with shredded cheese, boiled eggs, paprika, and crispy bacon.

POTATO SALAD
This recipe is similar to mine but I've never added celery and always make a huge batch with about 5lbs potatoes.