Creamed Lima Beans

This is my mother-in-law's recipe. She's been making it her whole life and whenever there is a potluck or family gathering, this is what she makes to bring. I don't remember ever eating lima beans before I met my husband and tried this dish but it surely was good. And when we served it baptism weekend my Mom didn't want to try it because she's "not a bean person" (her words). I told her to just take a taste (when did I become the parent?) so she did and then said she really liked them. So there! (Muah ... love ya Mom!)

The recipe below is as dictated by my mother-in-law as she was preparing it. There are not many measurements so the recipe will be more in paragraph form than anything.

Butter the sides of the pan and also add about 3 Tbsp butter to the boiling water. Then add 2 bags of lima beans (but these have to be fordhook lima beans, not baby lima beans ... to my mother-in-law this was VERY important). Add water to cover the lima beans (about halfway up the pan, cover and bring to a boil. Salt and pepper to taste.

When beans are cooked through, add half-and-half to bring to top of beans. Do not boil, but keep it hot. Dissolve about 3 Tbsp cornstarch with 1/2 to 3/4 cup of the heated half and half. Then add that back to the bean mixture and stir until thickened. Watch it because you may end up needing to use more cornstarch to get it to the proper thickness. Check seasoning and salt and pepper to taste.

Source: my mother-in-law

Sweet Restaurant Slaw

I've been looking for that go-to slaw recipe. It's been difficult because my husband and I have completely different tastes when it comes to slaw. I prefer a tangy flavor like in this slaw. My husband prefers more of a vinegar flavor, like they serve at KFC. This was right up his alley. He loved it and really thinks should be our "go-to" slaw recipe. We'll see. : )

Sweet Restaurant Slaw
Makes 8 servings

1 (16 oz) bag coleslaw mix
2 Tbsp diced onion
2/3 cup Miracle Whip salad dressing
3 Tbsp canola oil
1/3 cup sugar
1 1/2 Tbsp white vinegar
1/4 tsp salt
1/2 tsp celery seed

1. Combine coleslaw mix and onion in a large bowl.
2. Whisk together salad dressing, oil, sugar, vinegar, salt, and celery seed in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Source: adapted from allrecipes.com

Ranch Mashed Potatoes

I made these mashed potatoes to go along with the pot roast for dinner Saturday night.

It thought that while they were good, I'll keep looking for my "go-to" mashed potato recipe.


Source: Cooking Light

Baked Beans, Texas Ranger

This is the final recipe I made for our Saturday get together, and it was the one thing my husband just raved about. He can be leery to try new recipes, especially if he likes the say something is made already but I stood firm and made this and he loved it.

Baked Beans, Texas Ranger
Makes 6 servings

1 (28 oz) can baked beans with pork
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy pork sausage, cut into chunks (I used regular...no spicy in the store)
2 Tbsp chili powder
3 Tbsp Worcestershire sauce
4 Tbsp vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 tsp garlic powder
Salt to taste
Dash cayenne pepper

Preheat oven to 350F. Combine all in a Dutch oven (I do not have a Dutch oven so I used a covered casserole dish). Cover and bake one hour in preheated oven.

Source: allrecipes.com

Cheesy Potatoes

I just love Paula Deen. I mean what is there not to love with all that butter? Now granted it is not the healthiest of fare but soooo delicious.

This was also a dish I made for the get together last Saturday evening.

Cheesy Potatoes
Makes 8 to 10 servings

6 medium baking potatoes, peeled and diced
1 cup cubed processed cheese
3/4 cup whole milk
1/4 cup diced onion
3 Tbsp butter, melted
1 large egg, lightly beaten
1 tsp salt
1/2 tsp ground black pepper

1. In large Dutch oven, combine potatoes and water to cover. Bring to a boil over medium-high heat. Reduce heat, and simmer for 8 to 10 minutes, or until potatoes are tender. Drain well.
2. Preheat oven to 350F. Spray a 2-quart baking dish with nonstick cooking spray.
3. Place potatoes in a large bowl. Add cheese, milk, onion, butter, egg, salt, and pepper. Beat at medium speed with an electric mixer until combined. Spoon mixture into prepared baking dish. Cover, and bake for 20 minutes or until heated through. Serve immediately.

Source: Cooking with Paula Deen, January/February 2009

Buttermilk Coleslaw

Here is another recipe from our get together on Saturday night.

I really liked it. My husband prefers more vinegar flavor so I think he wants me to try another recipe next time, but if you prefer a sweeter, less vinegar-based coleslaw this is the recipe for you.

Buttermilk Coleslaw
Makes 12 servings

2 cups mayonnaise
1 cup buttermilk
3 Tbsp white sugar
1 tsp celery seed
1/2 tsp ground black pepper
2 (16 oz) packages shredded coleslaw mix
1 Tbsp lemon juice (I added)
1 Tbsp hot sauce (I added)
1 Tbsp vinegar (I added)

In large bowl stir together the mayo, buttermilk, sugar, celery seed, and pepper. Fold in coleslaw mix and refrigerate until serving. Tastes best of refrigerated a few hours.

Source: Adapted from allrecipes.com