Sweet Potato Casserole by Margy Hewes Walstrum

Tired of the same ole sweet potatoes with marshmellows? This is a wonderfully tasty and easy to prepare recipe. For the holidays, prepare this early and just bake before the meal.

Marinated Mushrooms and Onions by ChaCha Can Cook

Nothing goes better with a juicy grilled steak or pork chop, than this dish!

Blackened Green Beans by Chef Smith

Sweet Green Bean Bundles by Chef Smith

Collard Green Goodness by Paige Dunn

This recipe is from Mom Around Town at: http://www.momaroundtown.com/2011/03/04/gimme-that-green-goodness—collard-greens-that-is/#more-586 Collard greens contain more than five grams of fiber in every cup. This means, in 200 calories, you are getting 85 percent of your daily fiber. The greens are known to lower your cholesterol.…

Broccoli 2/3 cup pp by william ruiz

Roasted Butternut Squash by B Innes

To roast butternut squash you can either roast cut in half, cut side down, in a pan with a little water for about 1-1½ hours and then scoop out of the skin or peel, seed, cube and roast for about 30 minutes on high heat. My version uses a light marinade to oil the cubed squash and add a little sweetness. I keep it simple, but feel…

Roasted Honey Cinnamon Acorn Squash by Culinary Envy

Caramelized Roasted Honey Cinnamon Acorn Squash is drizzled with honey-cinnamon, and sprinkled with crumbled cheese and crunchy almonds.

cheesey cauliflower by April

his is my hubands favorite!

Solar Green Beans and Bacon by Cindy

A family favorite, easy and adaptable. Also can be used in the crockpot or oven. Use low if using the crockpot and about 300* if using the oven.

Aztec Corn 400pp by william ruiz

Honey Dijon Vegetables-400 by william ruiz

Yield 400-3/4c srvngs

Skillet Fried Country Cabbage by Dan Bishop

Use this as a side dish along with some fresh garden green beans or pan fried new potatoes. Another comfort food from my family.

Broccoli Casserole by Chef Smith

Creamy Noodles & Peas by JoyG

This is a quick and easy side dish that makes peas yummy to eat and is the result of experimenting on a cool fall evening 25 years ago.