Jiffy Mexican Style Cornbread

Perfect side for a enchiladas or a taco soup!

3 large eggs 3 Tbl vegetable oil 1 14 or 15 ounce can cream style corn 1/2 cup frozen yellow corn (no need to thaw) 1/2 cup light sour cream or plain Greek yogurt 1 cup shredded Monterey Jack or Pepper Jack cheese 1 small can diced green chilies, drained 2 8-1/2 ounce packages Jiffy Corn Muffin Mix

1. Preheat oven to 375 degrees. 2. Coat a 9x13 baking dish with non-stick cooking spray. 3. Beat eggs and oil with a wooden spoon until well combined. Add creamed corn, frozen corn, sour cream, cheese, green chilies and mix well. Add Jiffy Corn Muffin Mix and stir just until moistened. Batter will be slightly lumpy. 4. Pour mixture into the prepared baking dish and bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. 5. Serve with honey if desired

Darla Weststeyn

Cheesy Hashbrown Potato Casserole

So easy and a great side when you are having comfort food!

32 oz package of hash browns (not shredded) 1 can cream of chicken soup 1 can cream of celery soup 1 cup sour cream 1/3 cup chopped green onions 12 oz cheddar cheese (shredded)

Mix all ingredients together except reserve a small amount of cheese to sprinkle over top after baking. Bake at 350 for about 1 hour. Sprinkle remaining cheese over top and let melt.

Darla Weststeyn

Spinach Souffle

This one is a recipe from my childhood. I remember my mom making this for special occasions, and I fondly remember loving it. I had the recipe in an old recipe box for years, and pulled it out for Christmas this year -- lo and behold it still holds up!

2 T. finely chopped onion 1 small carton cottage cheese 3 eggs beaten 4 T. butter cut into large chunks 1 pkg chopped frozen spinach, thawed and thoroughly drained (I squeeze it with my hands) 3 T. flour 1/2 lb. of grated cheddar cheese

Melt butter and sauté onion, let cool while placing cottage cheese, eggs and cheese in a bowl. Add onion and butter, mix well. Add drained spinach and flour, mix. Pour into a greased 1 1/2 qt. casserole. Bake at 350 degrees for 60 minutes.

Chris and Susan Muma

Amy Schumer's Husband's Potatoes

During the pandemic, we watched a Food Network show featuring Amy Schumer and her husband (a chef) cooking in their home. This recipe stuck with us, and we've made it over and over. It takes awhile, but the end result is worth it. Aunt Ali has also endorsed it. Enjoy!

Potatoes (as many as you need for your family -- I usually do one person + one extra) Olive Oil Salt Garlic (2 cloves) Mayonnaise Paprika

Preheat oven to 450 degrees Wash potatoes (keep skin on) and cut into bite sized pieces Boil potatoes in salted water for about 20 minutes (until tender) Drain and put potatoes into a bowl add olive oil (enough to coat) and generous amount of salt. SAVE THIS BOWL Turn them out onto foil lined baking sheet(s) sprayed with non-stick cooking spray and pop into preheated oven Cook for 22 minutes, then remove pan from the oven and flip the potatoes Return to the oven for another 22 or 23 minutes While the potatoes roast mix a dollop of mayonnaise (enough to lightly cover the amount of potatoes you're working with) and enough paprika to influence flavor without overpowering everything. Stir in grated or minced garlic. Do this in the bowl you used prior to roasting potatoes When potatoes are done roasting add potatoes to mayonnaise mixture, stir gently to coat.

Chris and Susan Muma

Cheesy Black Bean Mash

This is a staple at the Maryland Mumas house. We make them as a side dish for just about any Tex-Mex entree.

2 (15-oz.) cans black beans, rinsed and drained 1/ cup vegetable broth 1 small onion, chopped 1 jalapeño pepper, seeded and minced 1 tablespoon olive oil 1 garlic clove, minced 1/2 teaspoon salt 1 cup (4 oz.) shredded Mexican four-cheese blend

1. Process beans and broth in a food processor 10 to 15 seconds or until smooth. 2. Sauté onion and jalapeño pepper in hot oil in a large skillet 4 to 5 minutes or until tender. Add garlic, and sauté 1 minute. Add black bean puree and salt, stirring until blended. Cook, stirring frequently, 3 minutes or until bean mixture is thoroughly heated. 3. Turn off heat and stir in cheese until melted. Serve immediately.

Chris and Susan Muma

Goat Cheese Mashed Potatoes

A very decadent and fancy side dish. Be careful -- they stay super hot!

Yukon gold potatoes (I usually do one per guest) 4 cloves of garlic, peeled 8 oz goat cheese 4 T. Butter 1/2 c. Milk 1 1/2 c. Sour cream Parmesan cheese, grated

Boil potatoes and garlic for 25 minutes. When they are soft, drain and rice potatoes and garlic into a large bowl. Add goat cheese, butter, milk, and sour cream. Turn that mixture into a baking dish and sprinkle with Parmesan cheese. Bake at 375 for 30-40 minutes.

Chris and Susan Muma

Sweet Potato Casserole

This is one of our holiday favorites!

3 C. sweet potatoes, peeled, cooked and mashed. 3/4 C. sugar 1/2 C. butter, melted 1 tsp. vanilla 2/3 C. milk 2 eggs, beaten Topping: 1 C. brown sugar 1/2 C. flour 1/3 C. butter melted 1 C. chopped nuts, preferably pecans

Mix the mashed sweet potatoes with the sugar, butter, vanilla, milk and eggs. Pour into a 9x13 baking dish. Combine topping ingredients and distribute evenly over the sweet potatoes. Bake uncovered at 350 degrees for 25-30 minutes.

Natalie Muma

Apricot Ginger Carrots

Nana used to make these carrots at Thanksgiving or Christmas. They're yummy!

2 lbs. peeled baby carrots 2 T butter 2 green onions, finely sliced 1 large clove garlic, minced 1 T minced fresh ginger (can use jarred) 1/3 C. apricot jam 1 T balsamic vinegar 1/4 tsp salt pinch cayenne pepper (optional)

Cook carrots in a steamer basket, 10-12 minutes. Run under cold water to stop cooking. In a large skillet, melt butter over medium heat. Add green onions, garlic and ginger. Cook until soft, about 3 minutes. Add apricot jam, balsamic vinegar, salt and cayenne (if using) and cook 3 to 4 minutes longer, stirring often. Add carrots to glaze, stir until carrots are coated in the glaze and cook over medium heat until carrots are warm, about 4 to 5 minutes.

Nana Muma (via Allison Muma)

Mashed Potato Casserole

This recipe comes from my mother who regularly cooked for 8 people and entertained better than Martha Stewart. This is one of the few recipes that she actually wrote down. It was given to me to prepare for Thanksgiving and she probably thought I needed a lot of coaching, hence she wrote the recipe down for me.

2 1/2 - 3 pds. baking potatoes 1 pkg small cream cheese 1 teas. garlic salt 1/4 teas. white pepper 1/2 c sour cream 2 T. butter paprika parsley sprigs Serves 6

Boil potatoes- peel and then mash and add sour cream, cream cheese, garlic salt, salt and pepper. Beat until smooth. Spoon into well buttered casserole and dot w/butter and sprinkle w/paprika.

Bake 400 degrees for 25 minutes or 50 minutes if coming out of refrigerator. Uncover and bake 10 more minutes. Garnish with parsley. Can be made several days ahead of time.

Elizabeth Ehmke

Orzo

I found this recipe years ago in the Washington Post (way back when there was a print newspaper with a food section delivered to our door). This is just a good solid side dish -- yummy and versatile.

1 qt. water or broth
1 t. salt
8 oz. orzo
2 T. butter
6 T. grated Parmesan cheese
3. Serve and enjoy

1. Bring the water and salt to a boil, (if you use broth, omit the salt) Add the orzo and boil until tender 8-9 minutes.

2. Stir in butter to prevent sticking, add Parmesan and season with salt and pepper.

Chris and Susan Muma

Potatoes Supreme

Just because these potatoes are yummy and are good for a crowd!

6 medium potatoes, peeled, boiled and shredded/grated, or frozen hash browns, thawed 1/2 tsp salt 1/2 C. melted butter 2 C. shredded cheddar cheese 1/3 C. chopped green onion 1 pint sour cream

Mix all ingredients together and put into 1 1/2 quart dish. bake at 350 degrees for 35 to 45 minutes.

Allison Muma

Ali's Green Beans

Some of Marisa's cousins (name withheld :)) asks for this recipe as part of special Muma family dinners ...

2 lb. fresh green beans 6 T butter 6T brown sugar 2 tsp yellow or Dijon mustard 1 tsp horseradish cooked bacon (toasted pecans, chopped fine)

Melt butter on stovetop over medium heat. Add brown sugar. Stir and cook until lumps dissolve. Add mustard and horseradish. Remove from heat. Steam green beans until crisp tender. Stir sauce into green beans and sprinkle with cooked bacon and toasted pecans, if using. Serve immediately..

Allison Muma

Corn Chive Pudding

My kids ask for this recipe for every holiday dinner!

20 oz. frozen corn, thawed 1/4 C. sugar 1 1/4 tsp salt 2 C. milk 4 large eggs 1/2 tsp. vanilla 1/4 C (1/2 stick) unsalted butter, melted and cooled a bit 3 T. all-purpose flour 1/4 C. chopped fresh chives pinch freshly ground nutmeg

Preheat oven to 350 degrees. Butter a 1 1/2 quart quiche dish or pie plate. Set aside. In a food processor, pulse half of the corn until chopped coarse. In a bowl, stir together chopped corn and remaining corn kernels, and sprinkle with sugar and salt, stirring until well combined. In another bowl, whisk together milk, eggs, vanilla, butter, flour, and chives, and stir into corm until well combined. Pour pudding into prepared quiche or pie dish and sprinkle with nutmeg. Bake pudding in middle of over until center is set, about 45 minutes. Garnish with additional chives, if desired.

Allison 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

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