Bruschetta

6 tomatoes diced small
1 can diced tomatoes
1 large bunch of basil
1/2 to 1/2 c. olive oil
2 T. thyme
2 T. minced garlic
1/4 c. grated Parmesan cheese
salt & pepper
dash of red pepper flakes

Pour olive oil into large skillet and sauté thyme and garlic on low heat just a few minutes. Add fresh tomatoes, canned diced tomatoes, salt and pepper and simmer on low for 30 minutes. Add fresh basil leaves and simmer a bit longer. Before serving add a dash of red pepper flakes and grated Parmesan cheese. Lovely served with soft baguette bread torn into bit size pieces.

Natalie Usher 

Chipotle Sauce

This is another recipe I learned from Mike Johnson's cooking classes. We like to serve it with flank steak. Nice to use as a spread on mini flank steak Hawaiian rolls.

CHIPOTLE SAUCE 1/2 cup mayonnaise 1/4 cup sour cream Chipotle pepper with adobe sauce - buy small can and start with 1 pepper and 1 tablespoon of sauce from can. Lime juice to taste

Blend all ingredients in blender - taste, it will get hotter the longer it rest. I freeze the extra peppers - usually two per snack size Ziplock with some sauce in both.

Pat Muma

Horseradish Sauce

This was one of Papa's favorite sauces to have with flank steak

1/2 cup sour cream or mayo if you don't have sour cream 1 tablespoon plus 1 teaspoon prepared horseradish 1 green onions, chopped - optional

Mix first 3 ingredients in small bowl. Season with generous amount of pepper. Can be prepared 1 day ahead. Cover and refrigerate.

Pat Muma

Artichokes Velvets

Had it with a group of foodie friends and it went over very well

2 cups sliced fresh mushrooms 2 Tablespoons butter 2 9-ounce packages frozen artichoke hearts, cooked and drained (we used canned artichokes, drained) 1 1-ounce envelope chicken gravy mix 1/8 teaspoon dried thyme, crushed 1/8 teaspoon dried marjoram, crushed 1 cup shredded Swiss cheese 1 Tablespoon dry white wine

Cook mushrooms in butter about 5 minutes until tender. Combine mushrooms and artichokes in a 1.5 quart casserole. Prepare gravy according to package directions. Remove from heat. Add herbs and 3/4 cup cheese, stir until melted. Stir in wine. Pour over vegetables. Cover, bake in 350 oven for 25-30 minutes Sprinkle with remaining cheese. Bake another 2-3 minutes or more until melted.

Jim and Joyce Triska

Corn Casserole

Very easy to prepare. I make it for Easter, Thanksgiving and Christmas as one of my side dishes.

1-15 oz can Green Giant cream corn 1-15 oz can Green Giant corn niblets (do not drain) 8 oz bag Sargento shredded 4-cheese Mexican cheese 1 box Jiffy corn muffin mix 1 stick butter 2 eggs

- Preheat oven to 400• - Melt butter and then grease oven- safe square casserole dish (hold on to any extra butter) - Beat eggs in separate bowl - Add both corns and any extra butter to egg mixture and stir - Add 1/2 bag cheese and stir - Add muffin mix and stir - Pour into casserole dish and stir - Pour remaining 1/2 bag cheese over top - Bake uncovered @ 400 degrees for 30 minutes Feeds approximately 8 people as a side dish Just double recipe for more!

Donna Vinciguerra

Whipped Sweet Potatoes with Brown Sugar-Pecan Topping

Found this online years ago and it has become one of our holiday favorites.

For sweet potatoes 22 ounces red-skinned sweet potatoes (yams; about 2 large), peeled, cut into 1-inch pieces 6 tablespoons (3/4 stick) unsalted butter, room temperature 1 large egg 6 tablespoons sugar 1 teaspoon pumpkin pie spice Pinch of salt For topping 1 1/2 cups cornflakes, crushed 1/2 cup (packed) brown sugar 1/2 cup chopped pecans 6 tablespoons (3/4 stick) unsalted butter, melted

Make sweet potatoes: Preheat oven to 400°F. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to large bowl and add butter. Using electric mixer, beat until smooth. Add egg, sugar, spice and salt; beat to blend. Transfer mixture to 8 x 8-inch baking dish. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes. Meanwhile, prepare topping: Mix together all ingredients in medium bowl. Spoon topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer.

Greg Schuster