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FAVORITE RECIPE –  Fruit and Red Lettuce Salad   (serves 8-10)

Recipe from Pam Keeling, Rockford IL (Salads are her specialty) c/o Bonnie Johnson  This one is my favorite!


1 head red lettuce

3-4 kiwis peeled and sliced

8-12 strawberries sliced

1 small can mandarin oranges drained

1 bunch green onion or 1/4 sliced red onion

1/2 pkg crumbled feta cheese

1/2 c. dried cranberries

Handful of glazed pecans or candied walnuts

Dressing:  Marzetti’s celery dressing or poppy seed dressing or Brianna’s dressing with the strawberry on the bottle. (Brianna’s is lower in fat)  It is a raspberry vinaigrette.   NOTE:  Dressing, feta cheese and nuts are added just before serving.

FAVORITE RECIPE –  Kevin & June Ward’s “Easy Corn Casserole” 

Here is a great comfort food recipe (sorry not diet):

1 one stick of butter, melted
1 egg
1 pkg of corn muffin mix
1 cup of sour cream
1 14.75 oz of canned corn, drained
1 14.75 oz of cream style corn

Preheat oven to 350 degrees.
In a large bowl melt one stick of butter. 
After slightly cooled, add one egg, corn muffin mix, sour cream, drained kernel corn and cream style corn.
Mix well. 
Pour into a casserole or oven ware dish. Bake approx 1 hour, top will be lightly golden brown. 

FAVORITE RECIPE - Roasted Sweet Potatoes - Cindy Beauchamp


Recipe # 1


  • 1Heat oven to 425°. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with shortening. Peel sweet potatoes; cut crosswise into 3/4-inch slices, halving larger sweet potatoes if necessary. Place potatoes in single layer in pan.

  • 2Mix remaining ingredients in small microwavable bowl. Microwave uncovered on High 20 to 30 seconds or until hot. Stir oil mixture; brush over potato slices.

  • 3Bake uncovered 25 to 30 minutes or until potatoes are tender.


Recipe #2

4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper
Preheat oven to 375 degrees F.

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.