Cracker Salad – This Is A Must Try

Cracker salad? I knew when I first saw this recipe that I had to make it. I honestly didn’t think I would like it, but I love it.

 

Of everything that I made for dinner that night, this is the one that I really didn’t think would go over well and as it turned out this is the one most liked!

You really need to give this Cracker Salad Recipe a try. Don’t overthink the name. Just try it!

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Cracker salad
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Cracker Salad
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Sounds weird but this cracker salad recipe is a must try.

Course: Salad
Cuisine: American
Keyword: Cracker Salad
Servings: 4
Calories: 195 kcal
Ingredients
  • 1 14 1/2 oz can whole tomatoes
  • 1 sleeve saltine crackers crushed (leave a bit chunky)
  • 4 tablespoons mayonnaise
  • 6 large eggs hard-boiled, chopped
  • 1 medium onion chopped
  • 1 medium bell pepper chopped
  • salt and pepper
Instructions
  1. Pour the tomatoes (including the juice) in a large bowl. Using your hands, squeeze each tomato through your fingers (be careful you don't squirt the juice on you -- I poke each one good with my fingers gently before I commence squeezing) until they look crushed but still chunky.
  2. To the tomatoes, add remaining ingredients and stir. If appears to dry for you, add a little more mayo.
  3. Salt and pepper to taste.

 

Tips and Tidbits

Yes, you can buy already crushed tomatoes but I don’t like their texture — almost like a sauce instead of crushed tomatoes.

Cracker Salad tastes just as great either freshly made or after being refrigerated.

Up Next:

Frito Corn Salad

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Recipe based on one by Moonchild64
Photo by **Tinkerbell**

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Double Cheese Broccoli and Cheese Casserole

This Broccoli and Cheese Casserole is great! It’s so easy and is really flavorful. The cottage cheese gives it an amazing texture and the cheddar adds flavor. Great at Thanksgiving but good any time.

Broccoli and Cheese Casserole

If you want to use fresh broccoli instead of frozen just steam it a bit until it’s almost done.

Caution: Don’t use fat-free cheeses! The dish just doesn’t come out well. It’s a full fat dish.

Very tasty little dish! And so easy to make — which is a plus!

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Double Cheese Broccoli and Cheese Casserole
Ingredients
  • 3 eggs
  • 8 ounces cottage cheese not fat free
  • 1 cup cheddar cheese not fat free or reduced fat
  • 3 tablespoons flour
  • 2 teaspoons salt
  • 1 dash pepper
  • 20 ounces frozen chopped broccoli thawed
Instructions
  1. Preheat your oven to 350 degrees.
  2. In large bowl with a wire whisk or fork beat eggs slightly. Beat in the cheese, flour, salt and pepper.
  3. Drain the broccoli well and pat dry with paper towels. Stir into the egg mixture.
  4. Pour the mixture into a greased (butter, nonstick spray,shortening) 9"x9" baking pan, spreading evenly into the pan with a spoon.
  5. Bake for 30-35 minutes until the casserole is firm and pulls away from the sides of the pan.
  6. Loosen edges with spatula, slice and serve.

More recipes you might like.

Holiday Squash Casserole
Paula Deen’s Broccoli Casserole
Green Bean Casserole

Recipe based on one by Camzmom
Photo by Caroline Cooks

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Aunt Darlene’s Cream Cheese Frosting

Absolutely delish!! I like to put Aunt Darlene’s Cream Cheese Frosting on Tennessee Hummingbird Cake. The pecans and coconut are a perfect companion for the bananas and pineapple in the hummingbird cake. It totally sets that cake off.

Aunt Darlene's Cream Cheese Frosting

It’s a delicious frosting on any cake though. It’s really nice on a Red Velvet cake especially if you tint the frosting red using food coloring.

It’s also really nice on Carrot Cake. But then, like I said, it’s good on most any cake!

Give it a try!

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Aunt Darlene's Cream Cheese Frosting
Ingredients
  • 1 8 ounce package cream cheese
  • 1 ⁄2 cup butter or 1⁄2 cup margarine softened
  • 1 16 ounce package powdered sugar
  • 1 teaspoon vanilla
  • 1 ⁄2 cup pecans
  • 1 ⁄2 cup coconut
  • 1 -2 drop red food coloring optional
Instructions
  1. In medium bowl, beat the cream cheese and butter on high speed until smooth. Gradually add in the powdered sugar and continue beating until spreadable.
  2. Stir in the vanilla. Add the pecans, coconut and red food coloring (if desired for Red Velvet Cake).

Especially good on Tennessee Hummingbird Cake.

More recipes you might like.

Tennessee Hummingbird Cake
Utterly Deadly Southern Pecan Pie
Libby’s Famous Pumpkin Pie

By Sharlene~W
Sharlene~W

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Tennessee Hummingbird Cake

This Tennessee Hummingbird Cake is a really popular cake in Tennessee but they couldn’t keep the secret! It’s now very popular with anybody who has ever tasted it. This is a very old recipe and has to be one of the best cakes of all time!

Tennessee Hummingbird Cake

Deliciously moist with the bananas and pineapple. It’s great straight from the refrigerator!

I like to top it off with Aunt Darlene’s Cream Cheese Frosting. The pecans and the coconut in the frosting are a perfect companion to the bananas and pineapple in the cake.

Delicious cake even without the frosting! Give it a try.

You just gotta’ frost this cake with Aunt Darlene’s Cream Cheese Frosting!!!

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Tennessee Hummingbird Cake
Ingredients
  • 3 cups plain flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 ⁄2 teaspoon salt
  • 1 1 ⁄2 tablespoons cinnamon
  • 3 eggs beaten
  • 1 1 ⁄2 cups cooking oil
  • 2 teaspoons vanilla
  • 2 1 ⁄2 cups chopped bananas
  • 2 cups chopped nuts
  • 1 10 ounce can crushed pineapple
Instructions
  1. Sift all dry ingredients. Set aside.
  2. Beat the eggs, add oil and vanilla.
  3. Add dry ingredients and beat about 2 minutes.
  4. Add the bananas, pineapple, nuts and fold in --don't beat.
  5. Bake 50 minutes at 350 degrees.

More recipes you might like.

Aunt Darlene’s Cream Cheese Frosting
Utterly Deadly Southern Pecan Pie
Libby’s Famous Pumplin Pie

Recipe based on one by Theresa/ Thunderbird
Photo by Sharlene~W

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11 Minute Easy Cheesy Bread Sticks

These Easy Cheesy Bread Sticks are so simple and a quick fix for guests that may drop in. Amazing that refrigerated pizza crust from a can would result in something so good. A really great bread for a meal or an appetizer.

Easy Cheesy Bread Sticks

Done perfectly in 11 minutes and not a crumb leftover! Totally addictive, hard to stop eating these!

Give the recipe a try and I hope you enjoy!

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11 Minute Easy Cheesy Bread Sticks
Ingredients
  • 1 10 ounce can prepared pizza crust
  • 1 tablespoon butter melted
  • 1/2 cup provolone cheese shredded
  • 1 tablespoon Parmesan cheese
  • 1 tablespoon dried basil
  • 1/4 teaspoon garlic salt
Instructions
  1. Preheat oven to 425.
  2. Unroll the pizza dough onto a greased cookie sheet and brush with butter. Sprinkle the cheeses and spices evenly over the dough.
  3. With a pizza cutter, cut the dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
  4. Do not separate the strips. Bake for 10-12 minutes or until light golden brown.
  5. Recut along each strip and remove from the cooking sheet.
  6. Serve sticks warm with marinara sauce.

More recipes you might like.

Easy Dinner Rolls
Easiest Ever Mayonnaise Biscuits
Strawberry Cream Cheese Bread

Recipe based on one by Lacy S.
Photo by *Asha*

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Make Ahead Mixed Berry French Toast Bake

Love this Make-Ahead Mixed Berry French Toast Bake. Put it together the night before and bake it for breakfast the next morning!

 

It’s easy to put together and tastes great. Perfect for fuss-free holiday breakfasts.

There is a condition for this recipe to come out right. It must refrigerate overnight. That should not be a problem though.

Give it a try. Your guests will truly be giving thanks!

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Make Ahead Mixed Berry French Toast Bake
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Make Ahead Mixed Berry French Toast Bake
Prep Time
20 mins
Cook Time
50 mins
Refrigerate
8 hrs
Total Time
9 hrs 10 mins
 

Enjoy those special mornings more with Make Ahead Berry French Toast Bake.

Course: Breakfast
Cuisine: American
Keyword: Make Ahead Mixed Berry French Toast Bake
Servings: 6
Calories: 425 kcal
Ingredients
  • 1 loaf French bread cubed
  • 6 egg whites
  • 3 eggs
  • 1 3/4 cups skim milk
  • 1 teaspoon sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 12 ounce package frozen unsweetened mixed berries
  • 2 tablespoons butter cold
  • 1/3 cup brown sugar packed
Instructions
  1. Place the bread cubes in a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray.
  2. In a bowl, combine the egg whites, eggs, milk, sugar, cinnamon, vanilla and salt; pour over bread. Cover and refrigerate for 8 hours or overnight.
  3. Thirty minutes before baking, remove the berries from the freezer, set aside, and remove the baking dish from the refrigerator.
  4. Bake, covered, at 350 degrees for 30 minutes.
  5. In a small bowl, cut the butter into the brown sugar until crumbly. Sprinkle the berries and brown sugar mixture over the French toast. Bake, uncovered, for 15-20 minutes or until a knife inserted near the center comes out clean.

 

Up Next:

The Barefoot Contessa’s Roasted Brussels Sprouts

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Recipe based on one by jonesies
Photo by Annacia

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Leftover Mashed Potato Pancakes

Leftover Mashed Potato Pancakes are a great way to use leftover mashed potatoes. My mother used to make these. She never added cheese though.

To bad! I think it’s a great addition. In fact, you can add almost anything!

That’s one of the things I like about this type of recipe. Versatility. You can add in a can of tuna or a cup of sweet corn kernels. Use lightly browned bread crumbs instead of flour… almost anything goes!

Give the recipe a try and the next time you make mashed potatoes you’ll find yourself making extra just so you can make these pancakes!

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Leftover Mashed Potato Pancakes
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Leftover Mashed Potato Pancakes
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

This is a great use of leftover mashed potatoes.

Course: Side Dish
Cuisine: American
Keyword: Leftover Mashed Potato Pancakes
Servings: 4
Calories: 295 kcal
Ingredients
  • 2 cups mashed potatoes approximately
  • 1 -2 egg
  • 1/4 cup flour
  • salt
  • pepper
  • garlic
  • onion optional
  • chives optional
  • cheese optional
  • oil or Crisco for frying
  • sour cream or applesauce for garnish (optional)
Instructions
  1. Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes.
  2. Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
  3. Make sure the potato mixture is not too thin. Pour 1/4 cup batter into the hot pan; brown on both sides.
Recipe Notes

Serve with sour cream or applesauce.

Enjoy!

Up Next:

Holiday Squash Casserole – Grandma’s Best

Recipe based on one by Thomas Danler
Photo by May I Have That Recipe

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Turkey Stock – Use That Turkey Carcass!

What a money saver this Turkey Stock is! Don’t throw away those turkey bones after you’ve demolished your bird! Save them to make a fantastic turkey stock, which you can then use to flavor all sorts of soups and gravies.

Once your stock is made strain it so you can freeze it in small Tupperware tubs, or even in ice cube trays.

I like to use freezer bags. Just measure out 14 oz. and fill a bag (the avg. can size that recipes call for). I usually get about 9 or 10 bags of golden glory in the freezer per batch.

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Turkey Stock
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Turkey Stock
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
 

Don't throw away that turkey carcass. Make stock!

Course: Soup
Cuisine: American
Keyword: Turkey Stock
Servings: 12
Calories: 205 kcal
Ingredients
  • 1 turkey carcass practically picked clean
  • 2 bay leaves
  • 2 onions peeled and quartered
  • 2 carrots
  • 2 stalks of celery rough chopped
  • 1 sprig thyme
Instructions
  1. Toss everything into a large stockpot. Add enough water to cover. Bring to a boil, then lower heat to a slow simmer.
  2. Simmer all day or if you're in a hurry at least for one hour.
  3. Strain.

Enjoy!

Up Next:

Cabbage Patch Soup

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Recipe based on one by Mirj
Photo by gailanng

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Old Fashioned Banana Pudding

This Old Fashioned Banana Pudding just makes me feel like a kid again. This is exactly like the holiday banana pudding I remember having as a child.

Cookies, bananas, and pudding all in one spot was always almost too good to be true.

Outstanding! It really hits the spot and is just to good to relegate to holidays only. Great for those comfort cravings.

It does require a little bit more effort than some similar banana puddings but the result is worth it.

A real show stopper on the table and once you dig through the golden meringue you are greeted with layers of comforting banana, pudding and vanilla wafers.

Everybody will love it! A real keeper!

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Old Fashioned Banana Pudding
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Old Fashioned Banana Pudding
Prep Time
30 mins
Cook Time
35 mins
Cooling
30 mins
 

This old fashioned Banana Pudding reminds me of holidays when I was just a kid.

Course: Dessert
Cuisine: American
Keyword: Old Fashioned Banana Pudding
Servings: 6
Calories: 395 kcal
Ingredients
  • 1/3 cup all-purpose flour
  • 1 dash salt
  • 2 1/2 cups milk
  • 1 14 oz can sweetened condensed milk
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 3 cups sliced ripe bananas
  • 45 vanilla wafers
  • 4 egg whites
  • 1/4 cup sugar
Instructions
  1. Mix the flour and salt in a large saucepan. Add the milk and egg yolks to the pan slowly, stirring constantly over medium heat, until the mixture thickens, about 7-8 minutes, then remove from heat.
  2. Stir in the vanilla.
  3. Layer enough banana slices to cover the bottom of a 2-quart casserole dish. Cover the bananas with 1/3 of the pudding mixture, and layer with 1/3 of the vanilla wafers.
  4. Repeat layering, starting with bananas, then using pudding, then vanilla wafers.
  5. Do the layering a third time as usual, except do not cover the pudding with wafers; place the wafers around the edges of the casserole, tucked into the pudding.
  6. Beat the egg whites at high speed with a mixer until they foam. Add the sugar gradually, and keep beating until stiff peaks form.
  7. Spread this over the top of the pudding, forming a seal to the edges.
  8. Bake the pudding at 325F for 25 minutes or until the meringue becomes lightly golden.
  9. Allow to cool 30 minutes before serving.

Enjoy!

Up Next: 

Libby’s Famous Pumpkin Pie

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By Sue Lau
Photo by Sue Lau

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Holiday Squash Casserole – Grandma’s Best

This Holiday Squash Casserole is very similar to a recipe my grandmother served often. It was always expected at holidays.

It’s a warm and comforting side dish and so tasty that, like my grandmother, you’ll want to make it all year round!

The dish has a creamy texture with a nutty, deep flavor. It’s an easy-to-make casserole that is sure to please any discriminating crowd!

Sometimes I like to add a bit garlic powder and a bit dill for flavor but that’s the only change I ever make.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Holiday Squash Casserole
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Holiday Squash Casserole
Prep Time
40 mins
Cook Time
1 hr
Total Time
1 hr 40 mins
 
Course: Side Dish
Cuisine: American
Keyword: Holiday Squash Casserole
Servings: 6
Calories: 225 kcal
Ingredients
  • 2 large green zucchini
  • 2 medium yellow squash
  • 1 onion
  • 4 ounces cheddar cheese shredded
  • 3 eggs
  • 1/3 cup milk
  • 1/3 cup vegetable oil
  • 12 -13 ounces corn muffin mix preferably Jiffy brand
  • salt and pepper to taste
Instructions
  1. Preheat your oven to 350º.
  2. Grease the bottom and sides of a 13"x9" glass baking dish with vegetable oil or cooking spray.
  3. With a hand grater or food processor, shred zucchini, squash, and onion. Add to a large mixing bowl. To the bowl, add the shredded cheese, eggs, milk, and oil. Stir to combine.
  4. Once combined, add the corn muffin mix and salt and pepper. Stir again to completely incorporate all the ingredients.
  5. Pour into the prepared baking dish and bake on the middle rack of the oven for 1 hour. Serve warm or room temperature, and enjoy!

Enjoy!

Up Next: 

Cajun-Style Green Beans – Favorite Dish

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By esactress
Photo by esactress

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