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Sour Cream Potatoes

by Joyce Kohl

Sour Cream Potatoes Source: Go Inside™
This side dish is good with almost any meal, even with sandwiches
Servings: Ingredients:
12

 

Adjust recipe for smaller amount

 

Topping kids like: Crushed Potato Chips

 6 large potatoes, boiled and diced

2 cups sharp cheddar cheese, shredded

1/3 cup chopped green onions

1/4 cup butter

1 tsp salt

1 tsp pepper

2 cups sour cream
Directions:
  1. Mix all the ingredients together and put into a baking pan. Sprinkle paprika on top.
  1. Bake at 350 degrees for about 30 minutes.

 

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Shrimp Dip Supreme

by Joyce Kohl

Shrimp Dip Supreme Source: Go Inside™
Party favorite and quick to prepare
Servings: Ingredients:
Several Guests

 

Double or triple according to number of people

 

Your guests will appreciate fresh shrimp

 1 (8-ounce) package cream cheese

1/2 cup sour cream

1 tsp Worcestershire sauce

1/4 tsp prepared mustard

1 can shrimp, minced or cut up

1 tsp scraped onion or minced extremely fine

1 tsp sugar
Directions:
  1. Soften cream cheese to room temperature, then cream it. Add the sour cream and blend well. Add remaining ingredients and blend again. If using big pieces of shrimp, then be sure you don’t break them up with electrical beating. Refrigerate.
  1. Remove from refrigerator well before serving time to allow the dip to become softened and ready for dipping.

 

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Candy Snacks

by Joyce Kohl

Candy Snacks Source: Go Inside™
Craving sweets? Give this quickie recipe a try.
Servings: Ingredients:
Enough for everyone

 

 

 1 (12-ounce) package chocolate chips

1 cup creamy peanut butter

1 pound (a box) of powdered sugar

1 stick butter

1 box Crispix or Corn Chex
Directions:
  1. In a large glass bowl, melt chocolate chips, butter and peanut butter. Very gently stir in the cereal.
  1. Transfer the mixture to a Tupperware bowl with a lid. Pour powdered sugar on top of the mixture. Put the lid on the bowl, then shake until the cereal is well coated.

 

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Amaretto Ice Cream

by Joyce Kohl

Amaretto Ice Cream Source: Go Inside™
Nothing is better than homemade ice cream
Servings: Ingredients:
1 1/2 gallons

 

 

 4 eggs

1/2 tsp sale

1 quart Half and Half

1/2 cups amaretto

2 (6 ounce) packages chocolate chips

3 cups sugar

1 quart whipping cream

2 tsp vanilla extract

1 cup toasted almonds, chopped
Directions:
  1. Beat eggs well. Gradually add sugar and beat until mixture is a lemon color and very stiff. Add remaining ingredients and mix thoroughly.
  1. Put mixture into an ice cream maker, then make according to the directions of the ice cream maker.

 

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Coconut Salad

by Joyce Kohl

Coconut Salad Source: Go Inside™
Unique recipe for coconut lovers
Servings: Ingredients:
Servings vary

 

Try adding bananas, too!

 1 can Eagle brand milk

1 small can coconut

1 cup pecans, broken

1 can cherry pie filling

1 small can crushed pineapple, drained

1 cup miniature marshmallows
Directions:
  1. Mix all ingredients together, cover and chill in the refrigerator until ready to serve.

 

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Spinach and Artichoke Bake

by Joyce Kohl

Spinach and Artichoke Bake Source: Go Inside™
This is so good it could be called “Spinach-Artichoke Surprise.”
Servings: Ingredients:
6-8

 

 

 2 (10-oz) pkgs frozen chopped spinach, thawed and drained

1 (6-oz) jar marinated artichoke hearts

1 medium chopped onion

1/4 tsp ground nutmeg

2 T butter

3/4 tsp oregano

1 can cream of celery soup

4 eggs, beaten

1/8 tsp pepper

4 ounces cream cheese

1/3 cup milk

1/3 cup parmesan cheese
Directions:
  1. Drain the artichokes, reserving 2 tablespoons of the marinade, then chop the artichokes. Cook the onion in the reserved marinade and butter until limp.
  1. Stir in spinach, artichokes, nutmeg, oregano, soup, eggs, and pepper. Spoon the mixture into a shallow 2 quart baking dish. Smooth the top. Beat together cream cheese, milk, and parmesan cheese and spread evenly over the mixture.
  1. Bake in a preheated oven at 325 degrees for about 35 minutes or until center feels firm.

 

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Glazed Carrots

by Joyce Kohl

Glazed Carrots Source: Go Inside™
Glazed carrots are good as a side dish with almost any main course
Servings: Ingredients:
6 1/2-cup servings

 

Frozen carrots may be used

 

Recipe easily doubled

 

About 90 calories per serving

Sodium is about 75 mg

 1 1/2 pounds fresh baby carrots

1/2 cup water

1 T butter

1/2 T brown sugar

2 T honey

2-3 T fresh parsley, minced
Directions:
  1. Wash and trim the carrots. In a medium saucepan, bring the water to a boil then add the carrots. Reduce heat, cover and simmer about 10 minutes or until carrots are tender. Drain
  1. Melt the butter in a non-stick skillet over a medium heat. Add sugar, honey and carrots then reduce the heat. Turn the carrots frequently until well glazed, 1-2 minutes. Sprinkle with parsley before serving.