Sweet Potato Casserole
We make these even when it's NOT Thanksgiving - a versatile recipe! Yummy! They are like dessert!
3 medium sweet potatoes
1/2 Stick of butter, softened
1/2 cup of brown sugar
1/3 cup of granulated sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
2 teaspoons of vanilla extract
large marshmallows
pecan pieces or walnut pieces (optional)
Boil sweet potatoes for about 40 to 50 minutes. Let them cool and peel. Put everything except the marshmallows into a bowl, and using an electric mixer blend thoroughly. Place the whole mixture into a prepared casserole dish and bake in a 350 degree oven for about 20 minutes. Remove from oven and add marshmallows.
Return casserole to oven at bake at 400 degrees for about 5-10 minutes or until marshmallows are browning on top. Eat and Enjoy!
The recipe meme that began before recipe meme's existed.
This blog now stores my best recipes!
Daily Themes were:
Mon - Anything Goes
Tue - One Dish/Casseroles
Wed - Name Brand and Restaurant
Thu - Appetizers and Sides
Fri - Sweet Tooth
Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts
Tuesday
Lomi Lomi Tropical Salad
Lomi Lomi
This is typically served at real Luau's but is amazing as a salad, a dip or a sanswich spread too.
2 cups diced salmon
6 medium tomatoes, diced
1 white onion, chopped
1/2 cup chopped green onion
sea salt to taste
cayenne pepper to taste
In a medium bowl, stir together the salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.
This is typically served at real Luau's but is amazing as a salad, a dip or a sanswich spread too.
2 cups diced salmon
6 medium tomatoes, diced
1 white onion, chopped
1/2 cup chopped green onion
sea salt to taste
cayenne pepper to taste
In a medium bowl, stir together the salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.
Green Bean Casserole
Green Bean Casserole (standard recipe)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 to 1 teaspoon ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
Mix mushroom soup, milk, black pepper, green beans and 2/3 cup of fried onions in casserole dish. Bake at 350 degrees for 25 minutes or until hot. Remove and stir. Sprinkle with remaining onions. Bake an additional 5 minutes.
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 to 1 teaspoon ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
Mix mushroom soup, milk, black pepper, green beans and 2/3 cup of fried onions in casserole dish. Bake at 350 degrees for 25 minutes or until hot. Remove and stir. Sprinkle with remaining onions. Bake an additional 5 minutes.
Wednesday
Creamy Garlic Green Beans
These are delicious with almost any meal! We love them as a veggie with pasta or spaghetti!
Creamy Garlic Green Beans
4 cups green beans
2 tablespoons garlic powder
2 tablespoons butter
2 tablespoons sour cream
In pot, heat green beans on high heat for six minutes. Drain. In a frying pan, melt the butter and garlic powder on low heat. Add sour cream, and heat for another minute. Toss in green beans to coat. Serve with anything.
Creamy Garlic Green Beans
4 cups green beans
2 tablespoons garlic powder
2 tablespoons butter
2 tablespoons sour cream
In pot, heat green beans on high heat for six minutes. Drain. In a frying pan, melt the butter and garlic powder on low heat. Add sour cream, and heat for another minute. Toss in green beans to coat. Serve with anything.
Thursday
Tropical Fruit Salad
In honor of the upcoming Memorial Day holiday!
Tropical Fruit Salad
2 cans mandarin oranges, drained
2 cans pineapple chunks with liquid
3 firm bananas, sliced (do not add until ready to serve!)
1 4oz. box instant vanilla pudding
1/2 cup shredded coconut
In large bowl, combine all ingredients. It will still be runny, but as the pudding begins to set, the salad will thicken. Chill overnight. Stir before serving.
For best results, add sliced bananas just before you are ready to serve the salad, so they don't brown too much.
Tropical Fruit Salad
2 cans mandarin oranges, drained
2 cans pineapple chunks with liquid
3 firm bananas, sliced (do not add until ready to serve!)
1 4oz. box instant vanilla pudding
1/2 cup shredded coconut
In large bowl, combine all ingredients. It will still be runny, but as the pudding begins to set, the salad will thicken. Chill overnight. Stir before serving.
For best results, add sliced bananas just before you are ready to serve the salad, so they don't brown too much.
Wednesday
Sweet Potato Souffle
This is yummy at holiday time, but tastes great anytime!
Sweet Potato Souffle
2 cups sweet potato, boiled and mashed
1/2 cup milk
2 eggs, beaten
3/4 cups butter, softened
1 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
Preheat oven to 350 degrees. In a large bowl, combine potato, milk and eggs. Mix well. Add butter, sugar, vanilla and cinnamon. Pour into baking dish.
Next, in a small bowl, mix:
1 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/4 cup melted butter
Sprinkle over top of souffle. Bake at 350 degrees for 30 minutes.
Sweet Potato Souffle
2 cups sweet potato, boiled and mashed
1/2 cup milk
2 eggs, beaten
3/4 cups butter, softened
1 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
Preheat oven to 350 degrees. In a large bowl, combine potato, milk and eggs. Mix well. Add butter, sugar, vanilla and cinnamon. Pour into baking dish.
Next, in a small bowl, mix:
1 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/4 cup melted butter
Sprinkle over top of souffle. Bake at 350 degrees for 30 minutes.
Tuesday
Watergate Salad
A real favorite at our house. We make it all the time!
Watergate Salad
1 package of pistachio pudding and pie filling
1 can of crushed pineapple in juice
1 cup white miniature marshmallows
1/2 cup chopped pistachios (if desired)
1 tub of whipped topping
Stir the pudding mix, the pineapple with juice (keep the juice in - don't drain!), marshmallows and nuts in large bowl until well blended. Gently stir in container of whipped topping. Refrigerate 2 hours. Garnish as desired.
Watergate Salad
1 package of pistachio pudding and pie filling
1 can of crushed pineapple in juice
1 cup white miniature marshmallows
1/2 cup chopped pistachios (if desired)
1 tub of whipped topping
Stir the pudding mix, the pineapple with juice (keep the juice in - don't drain!), marshmallows and nuts in large bowl until well blended. Gently stir in container of whipped topping. Refrigerate 2 hours. Garnish as desired.
Chicken Parmesan Potatoes
Chicken-Parmesan Potatoes
1 package Betty Crocker® au gratin potatoes
1 lb. cut-up cooked chicken or turkey
2 1/4 cups hot water
2/3 cup milk
1 package Green Giant® frozen cut green beans
1/2 cup grated Parmesan cheese
Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 10-inch skillet over high heat, stirring occasionally. Reduce heat; cover and simmer about 20 minutes, stirring occasionally, until potatoes are tender. Stir in cheese. Let stand 5 minutes. Makes 5 servings.
1 package Betty Crocker® au gratin potatoes
1 lb. cut-up cooked chicken or turkey
2 1/4 cups hot water
2/3 cup milk
1 package Green Giant® frozen cut green beans
1/2 cup grated Parmesan cheese
Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 10-inch skillet over high heat, stirring occasionally. Reduce heat; cover and simmer about 20 minutes, stirring occasionally, until potatoes are tender. Stir in cheese. Let stand 5 minutes. Makes 5 servings.
Cherry Dream Salad
Cherry Dream Salad
1 pkg. cherry jello
2 cans crushed pineapple
1-2 cans mandarin oranges, drained
1 container whipped cream
1 pkg. colored marshmallows
Directions:
In a large bowl, dump pineapple with juice - don't drain out juice! Sprinkle jello in. Stir well until thick. Fold in whipped cream and stir well. Add in mandarin oranges and stir. A can of fruit cocktail can be added, if desired. Add marshmallows. Chill for at least two hours before serving.
2 cans crushed pineapple
1-2 cans mandarin oranges, drained
1 container whipped cream
1 pkg. colored marshmallows
Directions:
In a large bowl, dump pineapple with juice - don't drain out juice! Sprinkle jello in. Stir well until thick. Fold in whipped cream and stir well. Add in mandarin oranges and stir. A can of fruit cocktail can be added, if desired. Add marshmallows. Chill for at least two hours before serving.
Crispy Potatoes
Yum!
Baked Crispy Potatoes
4 lbs. potatoes
4 tablespoons of vegetable oil
1 teaspoon of ground cumin
1/4 teaspoon of red pepper
Coat baking pan with oil. Wash potatoes and cut in half lengthwise. Place cut sides of potatoes on the oiled pan. Coat potatoes in the oil. In pan, turn potatoes over so that cut sides are facing up. In a small bowl, mix ground cumin and red pepper together. Sprinkle mixture over potatoes. Bake at 400 degrees about 20 minutes or until potatoes are golden brown and tender inside.
Baked Crispy Potatoes
4 lbs. potatoes
4 tablespoons of vegetable oil
1 teaspoon of ground cumin
1/4 teaspoon of red pepper
Coat baking pan with oil. Wash potatoes and cut in half lengthwise. Place cut sides of potatoes on the oiled pan. Coat potatoes in the oil. In pan, turn potatoes over so that cut sides are facing up. In a small bowl, mix ground cumin and red pepper together. Sprinkle mixture over potatoes. Bake at 400 degrees about 20 minutes or until potatoes are golden brown and tender inside.
French Green Beans
French Green Beans
2 packages of frozen french style green beans
1 9 oz jar sliced mushrooms, drained
6 T. butter or margarine, melted
1/2 t. dried Rosemary, crushed
1/2 t. dried basil
Toasted sliver almonds, if desired
Cook green beans per package directions. Drain. Add mushrooms and keep warm. Combine butter, rosemary and basil. Drizzle over bean mixture and toss to coat. Sprinkle with almonds. Makes 4 servings. (we sprinkled with parmesan cheese! Yummy!)
2 packages of frozen french style green beans
1 9 oz jar sliced mushrooms, drained
6 T. butter or margarine, melted
1/2 t. dried Rosemary, crushed
1/2 t. dried basil
Toasted sliver almonds, if desired
Cook green beans per package directions. Drain. Add mushrooms and keep warm. Combine butter, rosemary and basil. Drizzle over bean mixture and toss to coat. Sprinkle with almonds. Makes 4 servings. (we sprinkled with parmesan cheese! Yummy!)
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