Category: side dish

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Sweet Potato Casserole

Sweet Potato Casserole
Ingredients
  1. 1/4 cup unsalted butter, melted
  2. 1/4 cup brown sugar, packed
  3. 2 teaspoons ground cinnamon
  4. 1 teaspoon vanilla extract
  5. 1/4 teaspoon ground nutmeg
  6. 1/4 teaspoon ground allspice
  7. 4 pounds sweet potatoes, peeled and diced
  8. 1 1/2 cups fresh miniature marshmallows (we tried stale once and totally regretted it)
Instructions
  1. In a medium bowl, whisk together butter, brown sugar, cinnamon, vanilla, nutmeg and allspice.
  2. Place sweet potatoes into a 4-qt slow cooker. Stir in butter mixture.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until tender.
  4. Top with marshmallows.
  5. Cover and cook on low heat for an additional 5-10 minutes, or until melted.
  6. OR
  7. broil in the over until those marshmallows are a golden brown.
  8. Serve immediately.
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recipes https://blog.homlish.net/
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Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese
Ingredients
  1. 2 1/2 cups uncooked elbow macaroni
  2. 1/4 cup unsalted butter
  3. 1/4 cup all-purpose flour
  4. 1/2 teaspoon ground mustard
  5. 2 cups whole milk
  6. 2 cups shredded Cheddar cheese (8 oz)
  7. Salt to taste
  8. 1 cup chopped cooked chicken Save $
  9. 1 stalk celery, cut in half lengthwise, then cut into 1-inch pieces
  10. 1/4 cup crumbled blue cheese (1 oz)
  11. 1/4 cup Buffalo Wings Sauce
Instructions
  1. Heat oven to 425°F. Cook and drain macaroni as directed on package, using minimum cook time.
  2. Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour and mustard with whisk; cook and stir until smooth. Gradually add milk. Heat to boiling, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add Cheddar cheese; stir until cheese is melted and sauce is smooth. Season with salt.
  3. Gently stir cooked macaroni into cheese sauce. Stir in chicken. Spoon into ungreased 8-inch square (2-quart) glass baking dish. Sprinkle celery and blue cheese over macaroni mixture. Drizzle with Buffalo wing sauce.
  4. Bake uncovered 5 to 10 minutes or until bubbly and blue cheese is melted. Serve immediately.
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German Potato Pancakes

GERMAN POTATO PANCAKES
Ingredients
  1. 6 large potatoes, peeled and grated
  2. 4 eggs, well beaten
  3. 2 tablespoons milk
  4. 3 TB flour
  5. ¼ tsp. baking powder
  6. 1 tsp. salt
  7. 1 TB finely chopped onion (optional)
Instructions
  1. Mix all together; drop by large spoonfuls into skillet.
  2. Sauté in hot oil till undersides are brown; turn and fry other sides.
  3. Remove first batch onto warm plate.
  4. Keep these in a warm oven while frying the rest of the pancakes.
  5. Serve with applesauce, sour cream, and/or stewed tomatoes
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Brown Sugar-Glazed Sweet Potatoes with Marshmallows

Brown Sugar-Glazed Sweet Potatoes with Marshmallows
Ingredients
  1. 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
  2. 2/3 cup packed golden brown sugar
  3. 5 tablespoons butter
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon ground nutmeg
  7. Pinch of ground ginger
  8. 2 cups miniature marshmallows
  9. 1/2 cup sliced almonds
Instructions
  1. Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
  2. Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
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roasted sweet potatoes

roasted sweet potatoes
Ingredients
  1. 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
  2. 2/3 cup packed golden brown sugar
  3. 5 tablespoons butter
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon ground nutmeg
  7. Pinch of ground ginger
  8. 2 cups miniature or regular marshmallows
Instructions
  1. Preheat oven to 375°F.
  2. Arrange potatoes in 13 x 9 x 2-inch glass or foil baking dish.
  3. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat.
  4. Bring to boil, stirring until sugar dissolves.
  5. Pour over potatoes; toss to coat. Cover dish tightly with foil.
  6. Bake potatoes 50 minutes.
  7. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes.
  8. Increase oven temperature to 500°F. Top potatoes with marshmallows.
  9. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
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Green Bean Casserole

Green Bean Casserole
Ingredients
  1. 2 pounds fresh green beans (cut off stems and possibly cut in 1/2 depending on how you like your beans)
  2. 2/3 cup milk
  3. dash worcestershire sauce
  4. 1/2 cup grated Parmesan cheese
  5. 1/4 teaspoon salt
  6. 2 (10.75 ounce) cans cream of chicken soup or 2 cans cream of mushroom soup or 1 can cream of chicken soup and 1 can cream of mushroom soup
  7. 1/4 teaspoon ground black pepper
  8. 1 (6 ounce) can French-fried onions, divided
Instructions
  1. Combine green beans, milk, salt, & black pepper, and in a slow cooker.
  2. Cover and cook on low for 1 hour.
  3. Add Parmesan cheese, cream of chicken soup, and half the can of French-fried onions
  4. Cook on Low for 4 hours. Stir every 1/2 hour (yeah right, as if you have time for that. Stir at LEAST every hour)
  5. Check the beans. They should be getting a bit soft but still crunchy. If not you might need to cook on high for a bit. This is an art not a science- some people like crunchier beans and some like them as limp as a noodle.
  6. Cook 2 more hours. Check them often and switch between keep warm, low, or high as you consider your target crunchiness/limpness.
  7. Top casserole with remaining French-fried onions and broil in oven for a FEW minutes. Watch it constantly. That stuff burns quickly.
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Roasted Carrots

Roasted Carrots
Ingredients
  1. thin carrots, greens attached
  2. 2 Tbs olive oil
  3. 2 Tbs balsamic vinegar
  4. 5 garlic cloves, minced
  5. 1 Tbs fresh thyme, minced
  6. salt&pepper
  7. 2 Tbs fresh parsley
Instructions
  1. preheat oven 350 degrees F
  2. slice once lengthwise any thick carrots
  3. toss everything except parsley
  4. roast 35 to 40 minutes, until tender
  5. sprinkle with parsley and serve immediately
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Roasted Garlic

Roasted Garlic
Ingredients
  1. whole garlic bulbs
  2. olive oil
  3. salt & pepper
Instructions
  1. Preheat oven to 325 degrees F (or 400 degrees F if using toaster oven)
  2. cut off 1/4 to 1/2 inch tops of bulbs
  3. place in shallow pan
  4. drizzle with olive oil
  5. cover lightly with aluminum foil
  6. roast 40 minutes on oven or 30 to 35 in toaster oven
  7. garlic should be soft when pressed, check often to make sure it does not burn
  8. pinch out the garlic
  9. season with salt & pepper
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Sausage Stuffing

Sausage Stuffing
Ingredients
  1. 1 lbs butter
  2. one medium onion
  3. 3 stalks celery
  4. 1 Lbs sausage
  5. 3 Large eggs
  6. 2 cups chicken broth
  7. 8 cups bread cubes (about one loaf of bread)
Instructions
  1. Place bread crumbs in a casserole dish
  2. Dice the onions and celery
  3. Melt butter in frying pan and sautu00e9 the onions and celery until soft, pour over the bread crumbs
  4. Fry sausage into bite sized pieces and pour over the bread crumbs, grease and all
  5. Add the eggs and chicken broth, mix well
  6. Bake covered at 350 degrees F for 45 minutes
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German Potato Salad

German Potato Salad
Ingredients
  1. 8 slices real pork bacon
  2. 3 tablespoons flour
  3. 4 teaspoons chopped onion
  4. 2/3 cup vinegar
  5. 2/3 cup water
  6. 2 Tbs sugar
  7. 4 teaspoons salt
  8. 1/2 teaspoon ground black pepper
  9. 1 teaspoon powdered dry mustard
  10. 1/2 teaspoon crumbled whole rosemary leaves
  11. 2 quarts cooked diced potatoes
  12. 1/2 cup chopped fresh parsley
Instructions
  1. Fry bacon until crisp. Remove from pan, drain and crumble. Add flour and onion to the bacon fat left in the pan. Stir in vinegar, water, sugar, salt and spices. Cook only until mixture is of medium thickness. Add to potatoes, parsley and crumbled bacon. Mix carefully to prevent mashing the potatoes.
  2. Recipe originally called for 1/2 cup of sugar. That was way too much, so we cut it down.
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