Roasted Brussel Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut in half if desired.  Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( so that they're salty like French fries), and serve immediately.

*found here.

Broccoli Cheese Quiche

Ingredients

• 2 tablespoons butter
• 1 onion, minced
• 1 teaspoon minced garlic
• 2 cups chopped fresh broccoli
• 1 (9 inch) unbaked pie crust
• 1 1/2 cups shredded mozzarella cheese
• 4 eggs, well beaten
• 1 1/2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter, melted

Directions

1. Preheat oven to 375 degrees F.
2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 45 minutes, or until center has set.

recipe found here.

CTR Pretzels

1 teaspoon salt

2½–3 cups flour

1 tablespoon yeast

1 cup warm water

1 tablespoon sugar

melted butter

1. 1. 
   Mix the first five ingredients until they form a ball. Then knead dough until smooth and elastic. Cover with a clean towel and let rise in a warm place for one hour.
2. 2. 
   Pull off sections of the dough and roll into long ropes. Form the ropes into the letters “CTR” or make the shape of the CTR shield.
3. 3. 
   Put the pretzels on a greased cookie sheet and bake 8–10 minutes at 450°F (232°C). Brush pretzels with melted butter and sprinkle with salt

found here

Baked Oatmeal

Ingredients

• 3 cups quick-cooking oats
• 1 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 eggs
• 1 cup milk
• 1/2 cup butter, melted
• Additional milk

Directions

• In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk the eggs, milk and butter. Stir into oat mixture until blended.
• Spoon into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until set. Serve warm with milk. 
• Yield: 9 servings.

This is like Mom's recipe for Amish oatmeal, but is thicker.  My kids all love it!

found here

Canadian Cheese Soup

Ingredients

• 3 cups chicken broth
• 4 medium potatoes, peeled and diced
• 2 celery ribs, diced
• 1 medium carrot, diced
• 1 small onion, diced
• 6 ounces Canadian bacon, trimmed and diced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 2 cups (8 ounces) shredded cheddar cheese
• 1/8 teaspoon pepper

Directions

• In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer.
• Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted. 
• Yield: 8 servings (2 quarts).

found here

Chicken Tetrazinni (What to Do with Leftover Spaghetti Noodles!)

2 c broken uncooked spaghetti (If it's cooked like ours was, just skip the 1st step)
3/4 c chicken broth
1 can (10 3/4 oz) cream of mushroom soup, undiluted
3/4 cup frozen peas, thawed
1/2 onion, chopped
1/8 t celery salt
1/8 t pepper
1 1/2 c chicken, cooked & cubed
1 1/2 c cheddar cheese, shredded and divided

1.  Cook spaghetti.
2.  Combine broth, seasonings and cooked spaghetti.
3.  Stir in chicken, peas, onion, and 1/2 cup cheese.
4.  Transfer to greased 8" square baking dish -- top with remaining cheese.
5.  Bake, uncovered 35-40 minutes or until heated through at 350 degrees F.

Note: We may also add green pepper on another occasion.