Category: Side Dishes

Slow Cooker Stuffing – Easy Stuffing Recipe

If you’re a traditional turkey stuffer you might be a little leary of this slow cooker stuffing. But I can assure you it’s delicious! And it’s so easy.

It’s also a great recipe for a beginner cook.

Other than the great taste and ease of preparation another advantage is that it frees up your oven for other items.

This is a keeper for so many reasons. Future generations will brag about your slow cooker stuffing!

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Slow Cooker Stuffing
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Slow Cooker Stuffing
Prep Time
20 mins
Cook Time
5 hrs
Total Time
5 hrs 20 mins
 

Great stuffing recipe and the slow cooker does all the work.

Course: Side Dish
Cuisine: American
Keyword: Slow Cooker Stuffing
Servings: 8
Calories: 225 kcal
Ingredients
  • 1 cup butter
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 1 teaspoon poultry seasoning
  • 1 1/2 teaspoons sage leaves crumbled
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon leaf thyme crumbled
  • 2 beaten eggs
  • 4 cups chicken broth
  • 12 cups dry breadcrumbs
Instructions
  1. Mix the butter, celery, spices, eggs, and broth together in a large mixing bowl. Add the bread crumbs and stir to blend.
  2. Cook in a slow cooker on high for 45 minutes; reduce heat to low for 6 hours.

 

Enjoy!

Up Next:

Crock Pot Chicken And Dressing

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By Audrey M
Photo by Tea Jenny

 

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Not My Mom’s Oyster Dressing

Mom's-Oyster-Dressing

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I’m from the south and I’ll admit that I grew up on cornbread dressing. Not just at Thanksgiving either. It was economical and Mom served it regularly at our house.

I was grown before I heard of oyster dressing.

The first time I ate it I made it in my own kitchen. Now with nothing to compare to I couldn’t determine if it was the usual oyster dressing or not. But I was hooked!

I absolutely love this recipe!!!

If you’ve never had oyster dressing you owe it to yourself and your family to give it a try.

Not My Mom’s Oyster Dressing

Ingredients

8 cups plain bread cubes or 8 cups cornbread cubes
1 1/2 cups celery, chopped
3/4 cup onion, chopped
2 (8 ounce) cans oysters, with liquid
1/2 cup butter, melted
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground sage
1 teaspoon poultry seasoning
1/2 teaspoon thyme
1/2 cup evaporated milk

Directions

Heat the milk, butter, and oyster liquid in small pan.

Combine the bread cubes, celery, onion, spices, and oysters. (You may cut up the oysters if they are too large for you.).

Add the liquid and stir.

Place in greased foil lined baking dish and bake at 350 degrees for 1 hour.

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Crock Pot Chicken and Dressing
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Easy Baked Chicken Parmesan

Recipe based on one by Krsi Sue
Photo by *Parsley*

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Mozzarella Stuffed Meatballs

These mozzarella stuffed meatballs are great on spaghetti or on a hot sub sandwich. They are honestly the best meatballs I have ever tasted.

Mozzarella Stuffed Meatballs

These would be great as an appetizer for your next get together with friends or family for the holidays.

Make a double batch and serve with spaghetti the first day and meatball subs the next. Definitely do this if you have meatball lovers at your table!

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Mozzarella Stuffed Meatballs
Ingredients
  • 1 egg lightly beaten
  • 1 ⁄4 cup prepared Italian salad dressing
  • 1 1 ⁄2 cups Italian bread crumbs
  • 2 tablespoons fresh parsley minced
  • 2 garlic cloves minced
  • 1 ⁄2 teaspoon dried oregano
  • 1 ⁄2 teaspoon pepper
  • 1 ⁄4 teaspoon salt
  • 1 ⁄2 lb ground pork
  • 1 ⁄2 lb ground sirloin
  • 3 ounces fresh mozzarella cheese
  • 2 tablespoons vegetable oil
  • 1 26 ounce jar marinara sauce
  • hot cooked pasta
Instructions
  1. In a large bowl, combine the first eight ingredients. Crumble the pork and beef over the mixture and mix well.
  2. Cut the mozzarella into 18 1/2-inch cubes. Divide the meat mixture into 18 portions; shape each around a cheese cube.
  3. In a large skillet, cook the meatballs in oil in batches until no pink remains; drain.
  4. In a large saucepan, heat the marinara sauce; add the meatballs and heat through.
  5. Serve over pasta or as meatball sandwiches.

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Italian Melt In Your Mouth Meatballs
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Recipe based on one by Lainey6605
Photo by Xexe

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Grannies Mac and Cheese – Celebration Time

Grannies Mac and Cheese is pure comfort food. I remember her serving it often but I could always count on it being served at any holiday celebration.

I make it often and I don’t change a thing.

If you do want to kick it up a notch I would suggest adding some diced jalapenos and pancetta.

But please give it a try as is first!

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Grannies Mac and Cheese
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Delicious Mac and Cheese just like my Grannies.

Course: Side Dish
Cuisine: American
Keyword: Grannies Mac and Cheese
Servings: 6
Calories: 360 kcal
Ingredients
  • 8 ounces macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • salt and pepper to taste
  • 8 ounces American cheese grated
Instructions
  1. Preheat your oven to 325°F.
  2. Cook the macaroni in boiling salted water until tender, drain and rinse.

  3. Melt the butter and add the flour. Cook for a minute or two over low heat and then add warmed milk and whisk till smooth. Let thicken over heat and then add 2/3 of the cheese and stir until melted.

  4. Pour the entire combination over the cooked macaroni in a greased baking dish and sprinkle with remaining cheese over the top and bake for 30 minutes.

Enjoy!

Up Next:

Paula Deen’s Mac and Cheese

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Recipe based on one by I’mPat
Photo by Diner524

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Cajun-Style Green Beans – Favorite Dish

I got this Cajun-Style Green Beans recipe from a friend that says she’s been making it for close to ten years now.

I gave it a trial run and as far as I’m concerned it will be on my table from now on!

I just love it when I try a new recipe and it delivers much more than I expected.

The dijon/vinegar/tabasco sauce is fantastic, great with the beans and salty bacon. This is an absolutely delicious green bean recipe!

Give it a try!

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Cajun-Style Green Beans
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 

I love most anything Cajun and these Cajun Style Green Beans are no exception.

Course: Side Dish
Cuisine: Cajun
Keyword: Cajun-Style Green Beans
Servings: 6
Calories: 185 kcal
Ingredients
  • 1/2 cup diced salt pork I use 3 strips of cooked bacon
  • 1 tablespoon dijon-style mustard
  • 1 1/2 lbs fresh green beans or 1 1⁄2 lbs frozen green beans
  • 1 teaspoon sugar
  • 1 garlic clove minced
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon tabasco red pepper sauce
  • 1/4 cup minced celery rib
  • 1/4 cup chopped celery leaves
  • salt & freshly ground black pepper
Instructions
  1. Steam the green beans until just done but still maintaining their bright green color. Drain. Keep warm.
  2. In the meantime, in a small pan over medium-high heat cook the salt pork or bacon until crisp. Reserve the fat.
  3. Reduce the heat, add the minced celery stalks and cook about 2 minutes; add the garlic and cook another minute longer. Stir in the vinegar, Dijon mustard, sugar and Tabasco sauce. Heat through.
  4. Remove from the heat; stir in the celery leaves.
  5. Toss with the beans to coat. Season with salt and pepper and adjust seasonings if necessary.

Enjoy!

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Easy Garlic Roasted Potatoes

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Recipe based on one by COOKGIRl
Photo by JackieOhNo!

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Roasted Sweet Potatoes With Cinnamon Pecan Crunch

This colorful Roasted Sweet Potatoes With Cinnamon Pecan Crunch is a big change from your typical mashed sweet potatoes side dish.

Roasted Sweet Potatoes With Cinnamon Pecan Crunch

If you really want to kick it up a notch use Saigon cinnamon. It’s the best choice for this dish but, of course, any cinnamon will work well.

This is a great side dish for any time of year. It’s very unusual without being over the top. It is pretty and colorful which is great for the dinner table display.

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Roasted Sweet Potatoes With Cinnamon Pecan Crunch
Ingredients
  • 1/2 cup firmly packed brown sugar divided
  • 2 tablespoons orange juice
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons cinnamon divided
  • 1/2 teaspoon salt
  • 3 lbs sweet potatoes peeled and cut into 1-inch chunks
  • 1 cup dried cranberries
  • 4 tablespoons butter divided
  • 1/4 cup flour
  • 1 cup chopped pecans
Instructions
  1. Preheat your oven to 400°F
  2. Mix 1/4 cup of the brown sugar, the orange juice, vanilla, 1 teaspoon of the cinnamon and salt in large bowl. Add the sweet potatoes and cranberries; toss to coat well.
  3. Spoon into 13x9-inch baking dish. Dot with 2 tablespoons of the butter. Cover with foil and bake for 30 minutes.
  4. Meanwhile, mix the flour, the remaining 1/4 cup brown sugar and 1/2 teaspoon cinnamon in a small bowl. Cut in the remaining 2 tablespoons butter with a fork until coarse crumbs form. Stir in the pecans.
  5. Remove the sweet potatoes from oven and stir gently. Sprinkle with the pecan topping.
  6. Bake, uncovered, 25 to 30 minutes longer or until the sweet potatoes are tender and the topping is lightly browned.

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Recipe based on one by Annacia
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Grandma’s Thanksgiving Sweet Potatoes

Every holiday celebration during my childhood included Grandma’s Thanksgiving Sweet Potatoes. My grandmother saw to that! This recipe fits my memory of her dish almost exactly. It could be the actual recipe.

It’s an easy recipe but oh so good!

I have been using this recipe for a number of years now. I have never changed the ingredients. Why mess with perfection

Try this recipe and you’ll never use those canned things again!

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Grandma's Thanksgiving Sweet Potatoes
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Grandma's Thanksgiving Sweet Potatoes
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
 

These are called Thanksgiving Sweet Potatoes but Grandma served them on every special occasion.

Course: Side Dish
Cuisine: American
Keyword: Grandma's Thanksgiving Sweet Potatoes
Servings: 6
Calories: 325 kcal
Ingredients
  • 5 sweet potatoes
  • 1 cup Karo syrup brown
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 1/2 cup butter
Instructions
  1. Boil the sweet potatoes until fork tender. Allow them to cool. Peel the sweet potatoes and slice into 1" slices.
  2. In a bowl, stir together the Karo syrup, sugar, cinnamon, nutmeg, and vanilla. Arrange the sweet potato slices in 11"x14" casserole dish. Pour mixture over potatoes.
  3. Slice butter into slices and arrange on the top.
  4. Bake uncovered at 350 degrees for 20 minutes. Remove and mix the slices around. Put back in the oven for 10-20 minute Serve hot.

Enjoy!

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Perfect Scalloped Potatoes

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Recipe based on one by lovin2cook
Photo by lovintocook

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Slow Cooker Mashed Potato Recipe – Do-Ahead

This slow cooker mashed potato recipe can’t be beaten for any time crunch special occasion. A delightfully stress-free way to make hot mashed potatoes on a holiday.

The potatoes cook perfectly from the top of the cooker to the bottom. Just mash ’em up right in the slow cooker and use it as a server if you wish.

You will probably never boil potatoes again.

A good variation on the recipe is making it with less milk and adding sour cream, cheese, and bacon for loaded mashed potatoes.

Try this recipe and all anyone will say is “Heavennnnn”! Delicious. A real keeper!

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slow cooker mashed potato recipe
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Do-Ahead Slow Cooker Mashed Potato Recipe
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
 

Make ahead mashed potatoes couldn't be easier.

Course: Side Dish
Cuisine: American
Servings: 6
Calories: 245 kcal
Ingredients
  • 5 lbs sierra gold potatoes or 5 lbs red potatoes diced with peel
  • 1 cup water
  • 1 cup butter cut into chunks
  • 1 tablespoon salt plus
  • 1/4 teaspoon salt more salt? looks like an error
  • 1 1/4 teaspoons garlic powder optional
  • 3/4 teaspoon ground black pepper
  • 1 1/3 cups milk warmed
Instructions
  1. Place the potatoes, water, and butter into a slow cooker. Season with salt, garlic powder, and pepper.
  2. Cover, and cook on high for 4 hours.
  3. Do not remove the excess water from the slow cooker. This adds to the creamy texture.
  4. Mash the potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
  5. Keep warm on low until serving. My slow cooker has a warm setting which it automatically goes to once cooking time has been reached.
  6. Potatoes will keep their good consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.

Enjoy!

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Loaded Mashed Potatoes – Budget Company Fare

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Recipe and photo by Vseward (Chef~V)

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Grown Up Grilled Cheese

This Grown Up Grilled Cheese is a delicious sandwich! Unique flavor! Truly comforting! It’s so delicious, ooey, gooey and good.  (Goes great with Grandma’s Easy Chicken Noodle Soup!)

 

This is a foodie sandwich with adult details like delicious pesto and a hot mayo. The two kinds of cheese blend together into a nice oozy thick layer.

With the sweetness of the onion and the peppery flavor of the arugula, you have a celebration in your mouth!

The sriracha sauce gives it a nice kick with heat and flavor. Give this sandwich a try!

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Grown up Grilled Cheese
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

This is not kiddie food, this is a Grown Up Grilled Cheese.

Course: Sandwiches
Cuisine: American
Keyword: Grown Up Grilled Cheese
Servings: 1
Calories: 225 kcal
Ingredients
  • 2 slices country bread rustic
  • 1 slice vidalia onion
  • 2 slices Swiss cheese
  • 2 slices Fontina cheese sliced thin
  • 2 leaves arugula
  • 1/4 cup basil leaves
  • 1/4 cup olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1 tablespoon Parmesan cheese
  • 1 teaspoon sriracha hot chili sauce
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
Instructions
  1. Spread softened butter on the outside of each bread slice.
  2. In a food processor, add basil, 1/4 C olive oil, 1 t salt, 1 T parmesan cheese; blend.
  3. In a small bowl, mix mayo, lemon juice and Sriracha chili. You may want to add more than 1 teaspoon.
  4. Depending on heat, add to desired taste.
  5. Heat a cast iron pan to medium heat or use a sandwich press. if using the pan, use 1 T olive oil and then put buttered side of sandwich down. The oil and butter make a tastier mixture.
  6. Put one buttered side of bread down; spread with pesto mixture; add 2 slices Swiss and two slices fontina cheese, add onion slice and top with arugula.
  7. Spread other slice of bread with hot mayo. Put the mayo side inside.
  8. Cook approximately 2 minutes until browned on each side. Make sure cheese is melted and bread is nicely golden. Serve with more pesto for dipping, if desired.

 

Enjoy!

Try it with Grandma’s Easy Chicken Noodle Soup.

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Perfect Hard-Boiled Eggs

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Recipe based on one By pamela t.
Photo by Baby Kato

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Perfect Restaurant Style Mexican Rice

This Perfect Restaurant Style Mexican Rice is just like a good Mexican restaurant rice. Many recipes taste good… but the texture just isn’t right. You know how it is… It may be delicious but kinda “gloopy and wet.”. Not with this recipe!

Restaurant Style Mexican Rice

Everything is pureed and cooked in. There are no chunks of anything… just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor.

Try this. You will throw away all of your other Mexican rice recipes- this is the one you have been looking for for years!

I recommend following the cooking instructions as directed. Proceed at your own peril if you stray.

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Perfect Restaurant Style Mexican Rice
Ingredients
  • 12 ounces tomatoes very ripe and cored
  • 1 medium white onion
  • 3 medium jalapenos
  • 2 cups long grain white rice
  • 1/3 cup canola oil
  • 4 minced garlic cloves
  • 2 cups chicken broth
  • 1 tablespoon tomato paste may omit if using canned tomatoes
  • 1 1/2 teaspoons salt
  • 1/2 cup fresh cilantro minced
  • 1 lime
Instructions
  1. Adjust rack to middle position and preheat oven to 350.
  2. Process the tomato and onion in a food processor or blender until pureed and thoroughly smooth. Transfer the mixture to a measuring cup and reserve exactly 2 cups. You don't need any excess for this recipe.
  3. Remove the ribs and seeds from 2 jalapenos and discard. Mince the flesh and set aside. Mince the remaining jalapeno in the same manner. Set aside.
  4. Place the rice in a fine mesh strainer and rinse under cold running water until the water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick.
  5. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
  6. Heat the oil in a heavy bottomed oven safe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready.
  7. Add the rice and fry stirring until the rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
  8. Reduce the heat to medium, add the garlic and 2 minced jalapenos and cook, stirring constantly until fragrant, about 1 1/2 minutes.
  9. Stir in the broth, the pureed mixture, tomato paste, and salt. Increase heat to medium high, and bring to a boil.
  10. Cover the pan and transfer to the preheated oven to bake until the liquid is absorbed and the rice is tender, 30-35 minutes. Stir well after 15 minutes.
  11. Stir in the cilantro, minced jalapeno to taste, and pass lime wedges separately.

You’ll love this rice! Money back guarantee.

Goes great with Spicy Tex/Mex Skillet Pork Chops

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Recipe adapted from one by By Pot Scrubber
Photo by French Tart

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