Fried Corn with Bacon

6 ears corn, husked and cleaned
 6 slices bacon
 1/2 large green bell pepper, chopped


Directions

Slice corn off of cob and scrape cob to release the milk. Set aside.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
Crumble and set aside.
Retain 2 tablespoons of the bacon grease in the pan and fry pepper until just softened. Add the corn and cook until tender. Stir in the crumbled bacon and cook 1 minute more.

Corn and Bacon Saute

1/2 of a medium onion, chopped
6 slices bacon, diced
1 tsp. olive oil
16-oz. frozen corn
Seasonings: kosher salt, coarse black pepper, dried thyme
4-5 green onions, sliced

In a large skillet, saute the onion and bacon in the olive oil on medium-low until bacon starts to get crisp, about 10 minutes. After the bacon is crisp, remove the bacon-onion mixtue with a slotted spoon and set aside. Add the corn and seasonings to the skillet and cook on medium-high heat until the corn is heated through and any moisture is cooked out. Return the bacon-onion mixture back to the skillet and stir it all together. Remove from heat. Add the green onions.

Creamy Ham and Potato Casserole

3 cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag)
1 1/2 cups Green Giant® frozen cut green beans
1 1/2 cups finely chopped cooked ham
3/4 cup milk
1/2 cup shredded American cheese (2 oz)
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 30% less sodium

Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In large bowl, mix all ingredients; spoon into baking dish.
Bake about 1 hour or until bubbly and hot. Let stand 5 minutes before serving.

Makes 4 servings (1 1/4 cups each)

Cheese and Rosemary Mashed Potato Casserole

10 medium potatoes, peeled and cut into 1- to 1 1/2-inch pieces (8 cups)
3/4 cup milk
1/2 cup sour cream
2 tablespoons margarine or butter, softened
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon salt
1 cup shredded Havarti cheese (4 ounces)
1/2 cup shredded sharp Cheddar cheese (2 ounces)
1 tablespoon chopped fresh parsley

Heat oven to 350ºF. Grease 1 1/2-quart casserole. Place potatoes in 4-quart Dutch oven; add enough water (salted if desired) to cover. Cover and heat to boiling; reduce heat. Simmer about 10 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.

In large bowl, mash potatoes until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
Add sour cream, margarine, rosemary and salt. Beat vigorously until potatoes are light and fluffy. Stir in Havarti cheese. Spoon into casserole. Sprinkle with Cheddar cheese.
Bake uncovered 30 to 35 minutes or until hot. Sprinkle with parsley.

Makes 12 servings

Orange-Glazed Sweet Potatoes

Ingredients

6 medium-size sweet potatoes (about 4 lb.)
1/4 cup firmly packed dark brown sugar
1/2 teaspoon orange zest
1 cup fresh orange juice
2 tablespoons butter, melted
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon

Preparation

1. Preheat oven to 325°. Peel potatoes, and cut into 1-inch-thick slices; arrange in a single layer in 2 lightly greased 13- x 9-inch baking dishes.

2. Stir together brown sugar and next 5 ingredients; pour over potatoes. Cover with aluminum foil.

3. Bake at 325° for 45 minutes or until fork-tender. Uncover and bake 5 more minutes or until glaze becomes syrupy.

Make Ahead: Cover and chill cooked potatoes up to 1 day. To reheat, let stand at room temperature 1 hour. Bake, covered with foil, at 350° for 20 minutes.

Green Beans with Bacon

Ingredients

2 1/2 pounds green beans, trimmed
3 bacon slices
1/2 cup chopped shallots
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Cook green beans in boiling water for 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add shallots to drippings in pan; sauté 4 minutes or until tender.
Add beans, juice, salt, and pepper to pan; toss to combine.
Cook 5 minutes or until thoroughly heated, stirring often. Remove from heat. Sprinkle bacon over bean mixture; toss.

Easy Cranberry Sauce

Directions

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl.

Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.

Increase the heat to medium and cook until the cranberries burst, about 12 minutes. 
Reduce the heat to low and stir in the reserved cranberries. 
Add sugar, salt and pepper to taste and cool to room temperature before serving.

Easy Pumpkin Pie

1 env. Dream Whip
1 c. canned pumpkin
2/3 c. milk
1 pkg. vanilla instant pudding
1/4 to 1/2 tsp. nutmeg
1/4 to 1/2 tsp. ginger
1/4 to 1/2 tsp. cinnamon
1 baked pie shell
You can use 3/4 tsp. pumpkin pie spice instead of nutmeg, ginger and cinnamon. Prepare Dream Whip as directed on envelope. Set aside 1 cup for garnish. To remaining 1 cup Dream Whip, add pumpkin, milk, pudding and spices. Mix slowly with beater, just until blended, 1 minute. Pour into pie shell. Chill at least two hours. Garnish with topping.