Bella makes holiday dishes, but baking is what she likes

“Lisa’s Favorites” cookbook is Bella Norwood’s “guidebook.” For the past three years, she has been making four dishes using her mom’s recipes every Thanksgiving and Christmas.
Parmesan Potatoes, Sweet Potato Casserole, Corn Salad and Grape Salad are what Lisa turned over to Bella, and the grape salad is one of her favorites.
They have made many memories in the kitchen together as Bella has always liked to help, perched on a stool or standing in a chair, to do whatever she could.
About a year ago, she became more interested in branching out.

She looks at a lot of videos for ideas and “if she gets a craving,” but she mostly uses her mom’s recipes.
She loves any pasta, and macaroni and rice are favorites.
“I am a chicken person. I could survive off of chicken and shrimp,” she said.
But she admits she is a picky eater–no Ranch, mustard or hot sauce.

One of her favorite meals is Lisa’s grilled teriyaki chicken with grilled pineapple served over rice. She also likes Rotel chicken casserole.
Bella will occasionally cook a meal, but she does more baking than anything, and her mom says she’s good at it.
“Watch your measuring,” is one piece of advice Lisa has given her, especially with teaspoons and tablespoons, she said.
Bella likes to bake chocolate chip cookies and confetti cupcakes.

She might make brownies for her dad, Johnny, or a tray of cookies for her mom, with a cup of coffee in the self-stirring mug she gave her for Christmas.
Some of the latest things she has made are Peanut Butter Bars, chocolate chip dip served with graham crackers, and pizza on Naan (stone-fired) bread.
“She is creative and she is learning patience,” said Lisa, “and she actually cleans up after herself!”

Chocolate Chip Dip
1-8 oz. pkg. cream cheese, softened
1/2 cup unsalted butter, softened
1/4 tsp. vanilla
3/4 cup powdered sugar
2 Tbsp. brown sugar
1 cup mini chocolate chips
In a mixing bowl beat cream cheese, butter and vanilla until light and fluffy. Gradually add powdered sugar and brown sugar beating until thoroughly mixed. Stir in chocolate chips. Refrigerate or serve immediately. Serve with graham crackers. Refrigerate any leftovers.

Parmesan Potatoes
Red potatoes
1/2 cup Parmesan cheese
1/4 cup flour
1 Tbsp. season salt
Black pepper
Melt 1 stick butter in pan. Wash potatoes, leave skin on. Cut potatoes into chunks. Shake potatoes in bag with first three ingredients. Bake at 350° until brown stirring occasionally.
Grape Salad
8 oz. cream cheese, softened
1/2 cup powdered sugar
1 tsp. vanilla
3 Tbsp. Cool Whip
2 1/2 or 3 cups red seedless grapes
1/2 cup brown sugar
1/2 cup pecans, chopped
Mix cream cheese, vanilla, powdered sugar, and Cool Whip with mixer in large bowl until creamy. Fold in grapes. Top with brown sugar and pecans. Serve chilled.

No Bake Peanut Butter Bars
1 stick butter, softened
2 cups Peter Pan creamy peanut butter
2 cups graham cracker crumbs
2 cups powdered sugar
1 tsp. vanilla extract
Mix and press into 9×9 casserole dish. Cut into squares and refrigerate.
Option: Roll into balls and freeze. Melt one bag of milk chocolate morsels, dip PNB balls into chocolate, place on wax paper lined pan to dry and return to freezer.

Sweet Potato Casserole
1 1/2 cups sweet potates, mashed (1 big can)
1 stick margarine, melted
2 eggs
1 cup milk
1 tsp. vanilla
1 cup sugar
1 cup coconut, shredded
Topping:
1/2 cup self-rising flour
1/2 cup sugar
1 stick margarine, melted
1 cup nuts, chopped
2 Tbsp. water
Mix mashed sweet potatoes, margarine, eggs, milk, vanilla, sugar and coconut together, Pour into 2 1/2 qt. casserole. Topping: Mix ingredients together thorougly and sprinkle on top of sweet potato mixture. Bake at 350° for 45 minutes. Makes 12-15 servings.

Corn Salad
2 cans white shoepeg corn, drained
1 tomato, diced
1 onion, diced
1 bell pepper, diced
1 cucumber, diced
Mayonnaise (1 Tbsp. or more if needed)
Salt and Pepper
Mix corn and vegetables that have been cut into bite-sized pieces. Add mayonnaise, starting with one tablespoon Mix just until ingredients stick together. Add salt and pepper to taste. Chill.