Basic Cranberry Sauce

Mmm ... homemade cranberry sauce. So easy—and so much tastier than the canned stuff! Best part: It can be made up to 7 days in advance.

3/4 water
1 cup sugar
1/4 teaspoon salt
1 (12-ounce) bag cranberries, picked through

Bring water, sugar, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)

From The America's Test Kitchen Cookbook

Basic Roasted Carrots

I hate cooked carrots, but I love these roasted baby carrots. The key is to caramelize them at a high temperature—makes them taste almost like candy. Even my four 1-year-olds give this simple recipe eight thumbs up!

2 pounds baby carrots
2 tablespoons olive oil
1/2 teaspoon salt

Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil, and salt in broiler-pan bottom. Spread into single layer and roast for 12 minutes. Shake pan to toss carrots; continue roasting about 8 minutes longer, shaking pan twice more, until carrots are brown and tender.

From America's Test Kitchen

Donna's Hot Potato Salad

This "loaded baked potato" dish (courtesy of a former coworker's wife) gets consistent raves at pitch-ins. I've found that it also works well as a slow cooker recipe; just place everything in the stoneware insert, and then cook on High 3 to 4 hours, stirring twice. (Note that you give up the nicely browned top with the slow cooker method.)

4 lb. red potatoes (about 10 to 12), unpeeled
1 lb. Velveeta cheese, cubed
1 large onion, chopped
8 oz. mayonnaise
1 jar real bacon bits
Salt and pepper to taste

Preheat oven to 350. Wash potatoes well and place in a large pot; fill with enough water to cover by 3". Bring to a boil and simmer until potatoes are barely tender (leave firm because they will continue to cook in the oven). Cool potatoes until easy to handle, and then cut into 1" cubes.

In a large bowl, combine potatoes, cheese, mayonnaise, bacon bits, and salt and pepper to taste. Bake 1 hour until golden brown.

Dorothy's Corn Casserole

I got this recipe from an old family friend. Its slight sweetness is a perfect complement to ham at Easter or turkey at Thanksgiving. And I bet it would be perfect to serve alongside a Pantry Pot Roast!

2 small cans Freshlike creamed corn
1 small can Freshlike whole kernel corn, undrained
1 package Jiffy corn muffin mix
1 stick melted butter (or margarine), cooled
1 cup plain nonfat yogurt (or sour cream)
3 beaten eggs

Preheat oven to 350. In a large bowl, combine all ingredients and stir until just combined. Pour into a greased 9x13 baking dish and bake for 45 minutes, or until golden brown.