Green Beans with Walnuts, Cranberries and Bleu Cheese

1 3/4 lb. green beans, trimmed
3 T. roasted walnut oil
1 T. sherry vinegar
1 heaping tsp. Dijon mustard
1 tsp. salt
1/2 tsp. pepper
3/4 c. toasted walnuts, chopped
1/3 c. dried cranberries
1 small shallot, thinly sliced into half moons
2 oz. crumbly bleu cheese

Blanch green beans in large pot of boiling salted water until crisp tender.  Remove from boiling water and run under cold water to stop the cooking, then drain and dry.

Whisk walnut butter, vinegar, Dijon, salt, and pepper in small bowl.

Add the cool green beans to a large bowl and toss in walnuts, cranberries and shallots and drizzle in the vinaigrette.

Place on platter and sprinkle with bleu cheese.

Sweet Potato Souffle

3 lbs. sweet potatoes, baked and still warm
3 T. butter, softened
2 oz. cream cheese, room temperature
3 T. light brown sugar
3 lg. eggs
salt & pepper to taste

Topping:
3/4 c. light brown sugar
1/2 c. chopped pecans
1/4 c. flour
3 T. butter, cold, cubed
5 slices bacon, cooked and crumbled

Preheat 375*

Peel sweet potatoes and add flesh to a bowl.  Beat in the butter using a hand mixer or stand mixer with the whisk attachment until combined.  Beat in cream cheese, brown sugar and eggs, adding one at a time.  Taste and add salt & pepper to taste.  Pour into greased pan.

For the topping: Mix together brown sugar, pecans, flour, butter and bacon in a separate bowl until it looks crumbly. Sprinkle on top of sweet potato mixture.

 Bake until puffed and golden, 30 min. Let rest 10 min. before serving.  (the soufflé will fall slightly)

Green Bean Bake

1 can cream of mushroom soup
2 tsp soy sauce
3 cup green beans {or 2-3 cans green beans, drained}
1/2 can fried onions

Combine all ingredients and pour in pan. Save the other 1/2 can of fried onions to sprinkle on top. Bake 350* for 20 minutes.

Cheesy Broccoli

3 bunches broccoli
2 TBS lemon juice
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1 10 oz. can cream of chicken soup

Cook broccoli. Drain and arrange in greased baking dish. Combine the rest of the ingredients. Pour over broccoli. Bake uncovered 350* for 30 minutes.