Ingredients:1 frozen deep dish pie shell3-4 tomatoes1 small onion, slice into thin strips1/4 cup fresh chopped basil1 cup mayonnaise1 cup grated cheddar cheese (I use sharp and grate your own!)salt and pepper to taste Directions:Preheat oven to 400 degrees. Poke holes in the pie shell and bake for 10 minutes. While the pie shell is baking, slice tomatoes, onions and basil. In a small bowl, mix together the mayo, cheddar cheese, and salt and pepper. Once the pie shell has cooled, layer tomatoes, onion, and basil. Repeat once more. Now, scoop the mayo/cheese mixture on top and spread to cover the top. Bake at 350 for 30-45 minutes.

Ingredients:1/2 cup of butter3 gloves fresh garlic, minced or pressed1 pound fresh green beans (the ones in the bags in the produce section are fine!)1 teaspoon of kosher salt1/2 teaspoon of pepper1/4 teaspoon of red pepper flakes (optional) Directions:Heat a large skillet over medium heat. Place butter in the skillet to melt. Add garlic and allow to soften for about a minute. Add green beans. If frozen, sauté until they are warmed through, stirring often. Add salt and pepper and taste. If beans are fresh, sauté until warmed, turn down heat and cover. Let cook, stirring often, until al dente. Remove the cover, turn heat back up to medium to…

…and not the healthy kind! But yummy! Ingredients:1 cup of white rice2 cans of beef consommè*1 stick of butter Directions:Combine all ingredients and bake at 375 for 30-45 minutes. *Some people like using one can of beef consommè and one can of beef broth or French Onion soup. You can use whichever you prefer. I have tried them all and I prefer two cans of beef consommè. It’s the perfect amount of savory, salty, etc. Use any combo you prefer! You can also add half of a chopped onion into the mixture. That’s delicious too! 🙂

Ingredients:3 to 4 russet potatoes or potato of choice1 1/2 cups of heavy cream1 1/2 tablespoons of flour1 large garlic clove, minced or pressed1/4 teaspoon of salt1/8 teaspoon of pepper1 tablespoon of butter, softened1 1/2 cups of cheddar cheese, grated Directions:Preheat oven to 400. Slice the potatoes into thin slices (use your mandolin if you have one). Mix together heavy cream, flour, garlic, salt, and pepper with a whisk. Coat the inside of a baking dish with butter (or use spray if you prefer). Arrange potatoes in dish, salting in between layers. Pour mixture over the potatoes. Cover and bake for 30 minutes with tin foil. Uncover and continue baking…

Ingredients:2 heads of fresh broccoli1/2 cup red onion, chopped1/2 pound of bacon, cooked and crumbled1 1/2 cups of sharp cheddar cheese, grated2 1/2 tablespoons of white vinegar1 cup of mayonnaise1/3 cup of sugar Directions:Cook bacon and crumble. Meanwhile, chop broccoli into bite sized pieces. Combine broccoli, chopped onion, grated cheddar cheese, and bacon in a bowl. In a separate bowl, combine vinegar, sugar, and mayonnaise. Pour over broccoli mixture to coat. Refrigerate for 2 hours at minimum before serving.

Ingredients:6-8 Yukon Gold potatoes (or potato of choice! Red potatoes are great in this!)1/2 cup of sour cream2-3 ounces of cream cheese1/2 cup of heavy cream1/2 to 1 stick of butterseasoning saltpeppergarlic powdercheese (optional)green onion (optional) Directions:Peel potatoes and chop to a uniform size. Boil potatoes until fork tender. With a potato masher, mash just the potatoes after draining them to allow the steam to escape. Once you have achieved the consistency you desire, begin with your additions. Add in the salt, pepper, and garlic powder first. Next, add in the butter, heavy cream, cream cheese, and sour cream. Mix until well combined. Top with green onions and cheese if…

Ingredients:1-20 ounce can of pineapple chunks or tidbits, drained6 tablespoons of all-purpose flour1 cup of sugar2 cups of sharp cheddar cheese, grated1 1/2 sleeves of Ritz crackers, crumbled1 cup of butter, melted Directions:Preheat oven to 350 degrees. Drain pineapple (I prefer using tidbits). Combine flour, sugar, and cheese (grate your own) in a large bowl. Pour mixture into a 9×9 pan. Crumble crackers over the top and pour the butter on top of the crackers. Bake for 30 minutes or until golden brown. (I also like to broil the top for a few minutes to get the crackers extra crunchy!)

Ingredients:1 stick of butter1 pound elbow noodles1/2 cup muenster cheese, grated1/2 cup mild cheddar cheese, grated1/2 cup sharp cheddar cheese, grated1/2 cup Monterey Jack cheese, grated8 ounces of Velveeta cheese, cubed2 cups half and half2 eggs, lightly beaten1/4 teaspoon of salt1/4 teaspoon of pepper Directions:Preheat oven to 350 degrees. Lightly butter a 9×13 dish. Cook noodles until al dente. Drain noodles and return to pot with stick of butter. Stir to melt the butter. Shred cheeses (don’t used bagged cheese! Grate your own!), beat egg and add to pot of noodles along with the half and half and salt/pepper. Transfer to prepared dish. Top with remaining cheese. Bake uncovered for…

Ingredients:1 box Jiffy corn muffin mix1-16 ounce can cream style corn1-16 ounce can whole kernel corn, drained1-8 ounce sour cream1 stick melted butter Directions:Mix all ingredients together and pour into a buttered casserole dish. Bake at 350 degrees for 45 to 55 minutes (until solid and golden on top).

Ingredients:2 cans of sweet corn1 cup heavy cream1 teaspoon of salt2 tablespoons of sugar1/4 teaspoon of pepper2 tablespoons of butter1 cup of whole milk2 tablespoons of flour1/4 cup of Parmesan cheese Directions:In a skillet over medium heat, combine corn, cream, salt, sugar, pepper and butter. Whisk together milk and flour in a separate bowl and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in cheese until melted.