What's For Dinner, Mommy?

Setting the table for a crowd can be daunting. Here are some recipes to carry you from the morning to the evening meal. Enjoy the time with family around the dinner table. What a blessing!

Broccoli Casserole
Ingredients
2 10-oz. packages frozen, chopped Broccoli
1 can cream of mushroom soup
1 cup pure mayonnaise
2 eggs well beaten
1 cup sharp cheddar cheese
1/2 cup sliced almonds
salt and pepper to taste
2 packages of Ritz crackers

Directions
Defrost/thaw Chopped broccoli
Mix together in large bowl: broccoli, cream of mushroom soup, mayonnaise, eggs, cheese, almonds, salt and pepper.
Butter a 9x13 casserole baking dish and pour mixture into dish.
Crush the Ritz crackers in a zip lock bag, then pour over top of broccoli mixture
Bake at 375 degrees for 30 minutes

Garlic Mashed Potatoes
INGREDIENTS
• 8 medium russet potatoes (about 4 pounds)
• 1 head peeled garlic cloves (about 15)
• Coarse salt
• 1 1/2 cups milk
• 1/2 cup butter (1 stick), cut into small pieces
DIRECTIONS
1.Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
2.Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
3.Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
4.In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.

Green Beans with Almonds
Ingredients
2 bags/pkgs Frozen whole green beans
1/2 cup sliced almonds
1/4 cup butter
Season salt to taste
Directions
Place green beans in glass container and de-frost in microwave.
Toss in almonds and melted butter.
Cook at 350 degrees for 30 minutes until hot and tender. (do not over cook)

Fall Harvest Salad
Ingredients
1/2 cup grated Parmesan cheese
1 bunch watercress, stems removed (about 4 cups loosely packed)
1 bunch arugula
1 pear, thinly sliced
1/2 cup dried cranberries
1/2 cup chopped toasted hazelenuts
1/2 cup Balsamic Vinaigrette Dressing

Directions:
1.Preheat oven to 400°. Line jelly-roll pan with aluminum foil, then spray with nonstick cooking spray.
2.Sprinkle about 1 tablespoon shredded Parmesan cheese to form a 3-inch circle on prepared pan. Repeat with remaining cheese to make 7 more circles. Bake 5 minutes or until golden around edges; cool.
3.Arrange watercress and arugula on serving platter. Top with pear, cranberries and hazelnuts. Just before serving, drizzle with Wish-Bone® Balsamic Vinaigrette Dressing, then top each salad with two Parmesan crisps.
TIP: Add grilled turkey cutlets by coating 1 lb. turkey cutlets with 2 tablespoons of the Dressing and grilling or broiling until turkey is thoroughly cooked. Serve over salad.

BREAKFAST CASSEROLE
Ingredients:
12-14 eggs
1 1/2 cup milk
8 slices bread
1 lb. sausage, browned and drained
1/2 bag frozen hash browns
2 cups shredded cheddar cheese

Directions:
1. Spray 9 x 3 glass baking pan and set aside. Tear bread into pieces, and toss in pan. Sprinkle cooked sausage on top and 1/2 of the cheese.
2. Pour hash browns over top of bread mixture in pan.
3. In separate mixing bowl, combine eggs and milk and mix until blended well. Pour over bread mixture in pan evenly. Sprinkle remaining cheese on top.
4. Either cover and set in fridge overnight, or bake immediately.
5. Bake uncovered at 375 for 30-45 minutes until solid and golden on top.

CHOCOLATE CHIP MUFFINS

Ingredients
2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup miniature semisweet chocolate chips
1 egg, beaten
3/4 cup milk
1/3 cup vegetable oil
Topping:
3 tablespoons white sugar
2 tablespoons brown sugar

Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. In a large bowl, combine flour, 1/2 cup sugar, baking powder, salt and chocolate chips. Add egg, milk and oil; stir just until batter is moistened. Spoon batter into prepared muffin cups, filling about 3/4 full.
3. In a small bowl, stir together 3 tablespoons white sugar and 2 tablespoons brown sugar. Sprinkle sugar mixture over muffins.
4. Bake in preheated for 20 to 25 minutes, until golden brown. Remove immediately from pan.