Cooking Mamas

Tried and True Family Recipes

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Classic Green Bean Casserole

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Classic Green Bean Casserole

A tradition in our family, my brother Ted makes this every year at Thanksgiving! Recipe shown here was doubled!
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 1 (10 3/4 oz.) can cream of mushroom soup
  • 3/4 c. milk
  • 1/8 tsp. black pepper
  • 2 (9 oz.) pkgs. frozen cut green beans, thawed
  • 1 small jar mushroom buttons drained and cut in half, optional
  • 1 1/3 c. French's Original French Fried Onions divided

Instructions

  • Mix soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans, mushrooms and 2/3 cup French Fried Onions.
  • Bake at 350 degrees for 30 minutes or until hot. Stir. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
  • Cook's Note: You may substitute 2 cans (14 1/2 oz.) cut green beans, drained OR 4 cups fresh, cooked cut green beans for frozen beans. You may also substitute cream of chicken soup for cream of mushroom. Try adding chopped water chestnuts for added crunch.

Citrus Edamame

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Citrus Edamame

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Citrus Edamame

Course: Side Dish
Cuisine: Japanese
Servings: 4

Ingredients

  • 2 c. fresh or frozen edamame shelled
  • 1 tsp. olive oil
  • 1/2 tsp. orange peel finely shredded
  • 1/4 tsp. dried dill weed
  • 1/4 tsp. salt

Instructions

  • Cook edamame according to the package directions; drain.
  • Toss with olive oil, orange peel, dried dill weed and salt.

Brussels Sprouts with Bacon

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Brussels Sprouts with Bacon

Sautéed Brussels sprouts and crispy bacon, drizzled with a red wine vinaigrette.
Course: Side Dish
Cuisine: German
Servings: 2

Ingredients

  • 12 oz. Brussels sprouts trimmed & halved
  • 2 slices turkey bacon
  • 1 T. pure canola oil
  • Salt and pepper to taste
  • 1 T. red wine vinegar

Instructions

  • Boil Brussels sprouts in lightly salted water for 5 minutes, drain and set aside.
  • Sauté 2 slices turkey bacon in 1 tablespoon canola oil over medium-high heat until crisp. Remove the bacon and crumble.
  • Add cooked Brussels sprouts to the skillet; cook 2 minutes, until heated through
  • Stir in bacon, salt, and pepper. Drizzle with 1 tablespoon red-wine vinegar before serving.

Baked Eggplant Parmesan

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Eggplant Parmesan

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Baked Eggplant Parmesan

Our eggplant is baked not fried, layered in chunky tomato sauce, mozzarella, ricotta and Parmesan cheeses
Course: Side Dish
Cuisine: Italian
Servings: 8

Ingredients

  • 4 lg. egg whites
  • 1/4 tsp. salt
  • 1 1/2 c. Italian style bread crumbs
  • 1/3 c. finely grated Parmesan cheese
  • 2 cloves garlic minced
  • 2 T. fresh basil finely chopped
  • 1 T. fresh oregano finely chopped
  • 2 lg. (about 2 lbs.) eggplants cut crosswise into 1/2-inch slices
  • 3 1/2 c. prepared chunky tomato sauce
  • 1 c. ricotta cheese
  • 2 c. shredded mozzarella cheese

Instructions

  • Preheat the oven to 400 degrees. Coat a baking pan with nonstick cooking spray.
  • In a large shallow dish, beat the egg whites and salt with a fork.
  • In another shallow dish, combine the breadcrumbs, Parmesan cheese, garlic, basil and oregano.
  • Dip the eggplant slices in the egg whites, then dredge them in the breadcrumb mixture to coat both sides evenly. Place the breaded eggplant slices side by side on the prepared baking pan and bake for about 20 minutes.
  • Remove from the oven and turn the eggplant slices over with a spatula or fork and bake for an additional 20 minutes on the other side. The eggplant slices should be tender when pierced with a fork.
  • Spread a ladle full of the tomato sauce in the bottom of a 2 quart casserole dish to keep it from sticking.
  • Layer about half of the eggplant slices on top, followed by another ladle full of tomato sauce. Dollop half of the ricotta cheese evenly on the eggplant slices. Sprinkle with 1 ½ cups of the mozzarella and half of the breadcrumb mixture.
  • Repeat the layers, shingling the remaining slices of eggplant on top, followed by the remaining sauce, ricotta and breadcrumb mixture.
  • Sprinkle the top with the remaining ½ cup of mozzarella. Bake uncovered, for 25 to 30 minutes, until the cheese is melted and bubbling.

Baked Acorn Squash with Brown Sugar

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Baked Acorn Squash with Maple and Brown Sugar

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Baked Acorn Squash with Brown Sugar

You and your kids will love this delicious Fall side dish!
Course: Side Dish
Cuisine: American
Servings: 4

Ingredients

  • 2 T. butter plus more for baking sheet
  • 2 med. acorn squash
  • 2 T. light brown sugar
  • Coarse salt and ground pepper
  • pure maple syrup for drizzling

Instructions

  • Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.
  • Halve 2 medium acorn squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half, just enough to level. Set squash halves, scooped sides down, on prepared sheet. Bake for 20 to 25 minutes.
  • Turn squash over; prick insides all over with a fork. Divide 2 tablespoons butter and 2 tablespoons light-brown sugar among halves; season with coarse salt and ground pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 20 to 30 minutes more. Serve warm drizzled with pure maple syrup.

Corn and Asparagus Salad

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Corn and Asparagus Salad

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Corn and Asparagus Salad

A delicious spring salad served chilled or at room temperature. Perfect salad for a picnic!
Course: Salad
Cuisine: American
Servings: 8

Ingredients

  • 6 ears yellow corn shucked
  • 2 bunches Asparagus trimmed
  • 1 sm. red onion diced small
  • 1/4 c. fresh basil leaves chiffonade
  • DRESSING :
  • 1/2 c. sugar
  • 1 c. rice wine vinegar
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper

Instructions

  • Fill a large stock pot with water, salt and bring it to a boil. Place shucked corn in boiling water and blanch the corn for 3 minutes until bright yellow. Then toss the corn into an ice bath.
  • In the same water used for blanching the corn, blanch the asparagus for 1 minute and toss into the ice bath. Once cooled, remove the kernels off the cob with a sharp knife and cut the asparagus into 1-inch angled sections. Place both the corn and then asparagus into a medium size bowl.
  • In another medium size bowl, mix together sugar, vinegar, salt, and pepper. Drizzle over corn and asparagus. Toss together and chill or serve at room temperature.

Classic Caesar Salad

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Classic Caesar Salad

Romaine lettuce tossed with homemade creamy Caesar salad dressing topped with croutons, Parmesan cheese, and fresh black pepper, Enjoy!
Course: Salad
Cuisine: Italian
Servings: 6
Author: Ted Hutchins

Ingredients

  • 1 clove garlic halved
  • 2 sm. eggs or ½ c. pasteurized egg product
  • 2 T. freshly squeezed lemon juice
  • 6 T. extra virgin olive oil
  • 2 T. minced anchovies or to taste
  • 1 dash Worcestershire sauce
  • salt and freshly ground black pepper to taste
  • 1 lg. head romaine lettuce torn into bite-size pieces
  • croutons
  • 1/2 to 1 c. freshly grated Parmesan cheese

Instructions

  • Rub the inside of your salad bowl with the garlic clove and then discard it.
  • Bring a small pot of water to a boil. With a pin or a needle, pierce a tiny hole in the broad end of each egg and boil them for 60 to 90 seconds, they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
  • Beat the eggs with a whisk or fork, gradually adding the lemon juice and then the olive oil, beating all the while.
  • Stir in the anchovies and the Worcestershire. Taste and add salt if needed and plenty of pepper.
  • Toss in lettuce, top with the croutons and Parmesan cheese. Serve immediately.

Notes

Top Caesar Salad with slices of grilled chicken, shrimp or scallops to make it a complete meal. Recipe link: Grilled Chicken

Chicken Salad

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Chicken Salad

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Chicken Salad

Can be served on a bed of lettuce, or as a delicious chicken salad sandwich!
Course: Salad
Cuisine: American
Servings: 6

Ingredients

  • DRESSING :
  • 1 c. mayonnaise
  • 4 tsp. apple cider vinegar
  • 5 tsp. honey
  • 1-2 tsp. poppy seeds
  • Salt and freshly ground pepper to taste
  • 2 lbs. boneless skinless chicken breasts
  • 3/4 c. Pecan or cashew pieces
  • 2 c. red seedless grapes
  • 3 stalks celery thinly sliced

Instructions

  • In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
  • Preheat oven to 375 degrees. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes or until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
  • When chicken is cold, dice into bite-size pieces and transfer into a large bowl. Stir in nuts, grapes, celery and dressing.

Carrot Raisin Salad

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Carrot Raisin Salad

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Carrot Raisin Salad

This salad was always on Grandma's Holiday Table!!
Course: Salad
Cuisine: American
Servings: 6

Ingredients

  • 1/3 c. golden raisins
  • 1 lb. carrots shredded
  • 2 T. freshly squeezed lemon juice
  • 1/4 c. sour cream
  • 1/4 c. mayonnaise
  • 3 T. sugar
  • 1/2 tsp. salt
  • 1/3 c. diced fresh pineapple

Instructions

  • Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.
  • Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides, process in batches.
  • Place the shredded carrots in a medium bowl, add the lemon juice and toss.
  • For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.

BLT Macaroni Salad

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BLT Macaroni Salad

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BLT Macaroni Salad

If you like BLT sandwiches, then you'll love our BLT salad! Perfect for picnics, potlucks and BBQ's!!
Course: Salad
Cuisine: American
Servings: 10

Ingredients

  • 1 lb. elbow macaroni uncooked
  • 5 green onions finely chopped (plus more for garnish)
  • 2 pints grape tomatoes sliced in half or 2 lg. tomatoes, diced
  • 1 c. diced celery
  • 1 1/4 c. mayonnaise
  • 5 tsp. white vinegar
  • 1/4 tsp. salt
  • 1/8 to 1/4 tsp. pepper
  • 1 lb. sliced bacon cooked and crumbled
  • 3 c. chopped Iceberg or Romaine Lettuce

Instructions

  • Cook macaroni according to package directions; drain and rinse under cold water to cool.
  • In a large bowl, combine macaroni, green onions, tomato and celery.
  • In a small bowl, combine mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture, toss to coat.
  • Cover and refrigerate for at least 2 hours. Just before serving, stir in bacon and lettuce. Garnish with more green onions, if desired.

Bleu Cheese Dressing

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Bleu Cheese Dressing

A quick and easy dressing to serve over salads or use as a dipping sauce.
Cuisine: French
Servings: 2 cups

Ingredients

  • 1/2 c. sour cream
  • 1/2 c. milk
  • 1 c. mayonnaise
  • 4 oz. bleu cheese crumbles
  • 1/8 tsp. onion powder

Instructions

  • In a medium bowl, whisk together all of the ingredients until smooth.
  • Cover and refrigerate until ready to use. Use within 10 days.

Black Bean and Corn Salad or Salsa

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Black Bean and Corn Salad or Salsa

Serve this delicious salad alongside your favorite barbeque or Mexican dish. Great as a salsa with corn chips too!
Course: Appetizer, Salad
Cuisine: American, Mexican
Servings: 6

Ingredients

  • 1 (14 oz.) can black beans rinsed and drained
  • 2 c. frozen corn kernels
  • 1 sm. red bell pepper seeded and chopped
  • 1/2 red onion chopped
  • 1 1/2 tsp. ground cumin
  • 1 tsp. Tabasco
  • 1 lime juiced
  • 1 T. vegetable oil
  • salt and pepper to taste

Instructions

  • In a large bowl, gently toss all ingredients until combined. Let stand at least 15-30 minutes to allow the corn to fully defrost and the flavors to marry. The corn will place a quick chill on the salad as it defrosts.
  • Toss and garnish with chopped cilantro if desired. Serve as a side salad or an appetizer with corn chips.
  • No need to refrigerate unless you have leftovers, enjoy!

Bacon Ranch Potato Salad

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Bacon Ranch Potato Salad

Red potatoes, celery, onion, and crispy bacon tossed in a homemade ranch dressing. A summertime favorite!!
Course: Salad
Cuisine: American
Servings: 8

Ingredients

  • 2 lb. red potatoes cubed and boiled
  • 2/3 c. mayonnaise
  • 1/4 c. buttermilk
  • 2 T. cider vinegar
  • 1 clove garlic minced
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 c. celery chopped
  • 2 scallions chopped
  • 6 slices bacon cooked and crumbled

Instructions

  • Boil cubed potatoes until fork tender (about 8-10 minutes); drain and cool.
  • In a mixing bowl, whisk together mayonnaise, buttermilk, vinegar, garlic, sugar, salt, and pepper. Add celery, onions, and cooled potatoes; toss to coat.
  • Pour into a serving bowl and top with crumbled bacon; cover and chill until ready to serve.

Bacon and Tomato Salad

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Bacon and Tomato Salad

Serve this delicious summer salad with a side of our spicy mayo dressing and a loaf of warm crusty French bread, Enjoy!
Course: Salad
Cuisine: American
Servings: 6

Ingredients

BACON TOMATO SALAD:

  • 1/4 lb. sliced bacon
  • 3 lbs. tomatoes cut into 1/2-inch pieces
  • 12 basil leaves torn
  • 1/2 sm. red onion coarsely chopped
  • 1/4 c. extra virgin olive oil
  • 2 T. sherry vinegar
  • Salt and freshly ground pepper to taste

DRESSING:

  • 1/2 c. mayonnaise
  • 1 1/2 tsp. Dijon mustard
  • 1/2 tsp. curry powder
  • 3/4 tsp. Cajun spice mix
  • 1 1/2 tsp. fresh lemon juice
  • 1 sm. clove garlic minced
  • 1 dash hot sauce
  • Crusty French bread for serving

Instructions

  • Preheat the oven to 450 degrees.
  • BACON: Set a wire rack on a baking sheet lined with foil (for easier clean up) and arrange the bacon slices in a single layer on the rack. Bake the bacon in the upper third of the oven for 15 minutes, turning once, until golden and crisp-chewy. Let cool, then break or cut into small pieces.
  • TOMATO SALAD: Meanwhile, in a medium bowl, toss the tomatoes, basil, onion, olive oil and vinegar together. Season with salt and pepper to taste. Allow to stand for 15 minutes.
  • DRESSING: In a small bowl, whisk together the mayonnaise with the mustard, curry powder, Cajun spice mix, lemon juice, garlic, and hot sauce.
  • TO ASSEMBLE: Sprinkle the bacon over the tomato salad and serve with a side of dressing and crusty French bread, Enjoy!

Notes

Recipe updated 8/31/25

Autumn Chop Chop Salad

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Autumn Chop Chop Salad

A delightful salad with apples, pears, cranberries, pecans, bacon, and feta cheese, drizzled with poppy seed dressing and balsamic vinaigrette.
Course: Salad
Cuisine: American
Servings: 8

Ingredients

  • 6 to 8 c. chopped romaine lettuce
  • 1 med. chopped apple
  • 1 med. chopped pear
  • 1 c. dried cranberries
  • 1 c. pecans halves
  • 8 slices thick-cut bacon cooked crisp and crumbled
  • 4 to 6 oz. feta cheese crumbled
  • 3/4 c. Marzetti Poppy Seed Salad Dressing
  • 1/4 c. Newman's Own Light Balsamic Vinaigrette

Instructions

  • In a large bowl, combine chopped lettuce, apple, pear, cranberries, pecans, bacon, and feta cheese.
  • Drizzle with poppy seed and balsamic dressings, toss to coat. Add more dressing, if desired.
  • Serve immediately on a large platter or individual plates.

Asian Chicken Salad

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Asian Chicken Salad

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Asian Chicken Salad

Recipe by Rochelle McNutt - Great salad to take along on a picnic!!
Course: Salad
Cuisine: Chinese
Servings: 10

Ingredients

  • 2 c. cooked chicken diced
  • 2 T. sesame seeds
  • 1/2 c. slivered almonds toasted
  • 1/2 head cabbage shredded
  • 4 green onions chopped
  • 1 pkg. chicken flavored ramen noodles dry and crumbled
  • DRESSING :
  • 1 packet chicken flavored seasoning from ramen noodles
  • 2 T. granulated sugar
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/3 c. vegetable oil
  • 3 T. rice vinegar

Instructions

  • Salad: In large bowl, toss all ingredients together, set aside.
  • Dressing: Whisk all ingredients together, until dissolved. Pour over salad, but DO NOT TOSS, let sit for 30 minutes at room temperature. Toss and refrigerate 1 to 2 hours.
  • Cook's Note: This salad is great for picnics because it doesn’t contain mayonnaise and can sit out for a longer period of time.

5-Cup Fruit Salad

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5 Cup Salad

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5-Cup Fruit Salad

A delicious fruit salad made with pineapple, mandarin oranges, coconut, marshmallows, and sour cream, Enjoy!
Course: Salad
Cuisine: American
Servings: 5 cups

Ingredients

  • 1 c. mandarin oranges drained
  • 1 c. pineapple tidbits drained
  • 1 c. sour cream
  • 1 c. shredded sweetened coconut
  • 1 c. miniature marshmallows

Instructions

  • In a large mixing bowl, gently stir everything together, cover and refrigerate overnight.
  • Cook's Note: I like to double this recipe for large gatherings.

Rice Pudding

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Rice Pudding

Just like Grandma used to make!
Course: Dessert
Cuisine: American

Ingredients

  • 3 c. cooked white rice
  • 3 c. milk
  • 1 lg. egg beaten
  • 1/3 c. granulated sugar
  • 1/4 tsp. salt
  • 1 1/2 tsp. vanilla extract
  • 1 T. butter
  • 1/2 c. raisins optional
  • Whipped cream for serving
  • Ground cinnamon for sprinkling

Instructions

  • In a large saucepan, combine cooked rice, milk, beaten egg, sugar, and salt. Bring the mixture to a vigorous simmer over medium heat stirring frequently with a rubber spatula or wooden spoon so the pudding doesn’t stick, and the egg doesn’t scramble.
  • Reduce heat to maintain a bare simmer, stirring frequently until thick and creamy about 10-12 minutes.
  • Remove from heat. Stir in vanilla, butter, and raisins. Pour into a serving bowl or individual bowls. Cover the pudding with plastic wrap to prevent skin from forming on the top. Refrigerate until ready to serve.
  • Serve warm or cold topped with whipped cream and a sprinkling of cinnamon.

Notes

The rice pudding will continue to thicken as it cools. Thin out with more milk if desired.