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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Campbell’s Green Bean Casserole – The Classic

This is it! This is the green bean casserole from Campbell’s kitchen created in the mid-1950s. This is the classic dish for the holidays!

This traditional classic features green beans and Campbell’s® Cream of Mushroom Soup topped with savory, crunchy French fried onions.

It’s comfort food in the truest sense.

It’s those little French-fried onions dude. Why are they so gross out of the can but once they’re on the casserole, POW!

This has always been on my Thanksgiving table since my Mom first made it way back when.

I am so glad to share the recipe here. Enjoy!

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Campbell's Green Bean Casserole
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Campbell's Green Bean Casserole
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This is the classic Green Bean Casserole

Course: Side Dish
Cuisine: American
Keyword: Campbell's Green Bean Casserole
Servings: 6
Calories: 245 kcal
Ingredients
  • 1 10 3/4 oz can Campbell's Cream of Mushroom Soup
  • 1/2 cup milk
  • 1 teaspoon soy sauce
  • 1 dash ground black pepper
  • 4 cups cut green beans cooked
  • 1 1/3 cup French's French fried onions
Instructions
  1. Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. Casserole.
  2. Bake at 350°F for 25 minutes or until hot.
  3. Stir. Sprinkle with remaining onions. Bake 5 minutes.

Enjoy!

Up Next:

Southern Fried Cabbage – I Remember Grandma’s

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Photo by Caroline Cooks

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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!

Up Next:

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.

More recipes you might enjoy.

Baked Parmesan Tomatoes
Grandma’s Southern Fried Cabbage
Unbelievable Squash Casserole

Recipe based on one by Annacia
Photo by Caroline Cooks

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Rich and Creamy Pumpkin Cheesecake

Rich-and-Creamy-Pumpkin-Che

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

If you really want to WOW your guests at your next holiday celebration then this cheesecake will do it! It’s very rich and creamy, tastes like what you would expect in a restaurant.

This recipe was given to me by a friend a long time ago, not sure where she got it, I just know it’s the most requested pumpkin cheesecake recipe I have.

When I want to splurge on cheesecake, this is it!!!

Rich and Creamy Pumpkin Cheesecake

Ingredients

Graham Cracker Crust

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/3 cup sugar
1/2 teaspoon cinnamon

Cheesecake Filling

2 (8 ounce) packages cream cheese, at room temperature
2 (8 ounce) packages light cream cheese, at room temperature
1 1/2 cups sugar
3 large eggs
1 (15 ounce) can pumpkin puree (not pie filling)
1 cup heavy cream
2 teaspoons pure vanilla extract
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Directions

Preheat your oven to 350°F.

Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch spring form pan. (To make it watertight).

Combine the graham crackers, sugar, and cinnamon, drizzle the melted butter over crumbs and mix. Press the crumbs over the bottom (not the sides) of the prepared pan.

Bake in the middle of the oven until the crust is slightly golden, about 10 minutes. Transfer to a wire rack and cool while preparing the filling.

To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy. Beat the eggs in one at a time.

Add the pumpkin, cream, vanilla and spices and beat just until mixed.

Pour the filing into the prepared crust. Place the spring form pan in a large roasting pan and add hot water to come halfway up the sides of the spring form pan.

Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.

More recipes you might enjoy.

Easy Pumpkin Pie
Paula Deen’s Coconut Macaroons
No Bake Hershey Bar Pie
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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!

Up Next: 

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!

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

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!

Up Next:

Loaded Mashed Potatoes – Budget Company Fare

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Recipe and photo by Vseward (Chef~V)

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Quick and Easy Potato Kielbasa Soup

This Quick and Easy Potato Kielbasa Soup is a hearty soup, that gets its flavor from kielbasa. It’s thick and goes together really quick for a busy evening. A great, filling meal with lots of flavor and few ingredients.

Easy Potato Kielbasa Soup

It’s really good on a cold snowy day or anytime you just want to feel warm inside!! What a great comfort food!!

Even though it’s quick and easy it’s really better when it’s leftover. If you plan ahead and let it sit overnight the flavors blend a bit more rather than being distinct separate flavors.

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Quick and Easy Potato Kielbasa Soup
Ingredients
  • 4 medium potatoes peeled and chunked
  • 2 carrots sliced
  • 1 onion chopped
  • 2 stalks celery chopped
  • 3 cups water
  • 1 lb kielbasa sliced thin
  • 1 can bean with bacon soup
Instructions
  1. In dutch oven bring the veggies and water to a boil. Reduce the heat and simmer 10 minutes until the veggies are almost tender.
  2. Add the kielbasa and bean soup. Heat until piping hot.
  3. Serve with crusty bread.
Recipe Notes

Works well in the crockpot too!

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Corny Chicken Chowder
Cabbage Patch Soup
Souped Up Tortellini

Based on a recipe by Laurie
Photo by *Ashe*

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Easy Pumpkin Pie – Delicious

This really is an Easy Pumpkin Pie and it always comes out perfect. Thank goodness you have at least one easy thing to make for Thanksgiving dinner.

The kicker, though, is that it’s delicious!

This recipe used to be on the Eagle Brand Sweetened condensed milk cans. You might like to add a little more spice if you like your pies to be really flavorful.

Try the recipe and you’ll see that it’s the best and easiest pumpkin pie recipe out there. You’ll never use anything else.

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easy pumpkin pie
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Easy Pumpkin Pie
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 

This pumpkin pie is not only easy but also absolutely delicious!

Course: Dessert
Cuisine: American
Keyword: Easy Pumpkin Pie
Servings: 6
Calories: 425 kcal
Ingredients
  • 1 6 oz package refrigerated pie crusts
  • 1 15 oz can pumpkin
  • 1 14 oz can eagle brand sweetened condensed milk (do not use evaporated milk)
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt I actually use less than this
Instructions
  1. Preheat oven to 425 degrees F.
  2. With a mixer, beat pumpkin, Eagle® Brand, eggs, spices, and salt. Pour into the pie crust.
  3. Bake 15 minutes.
  4. Reduce oven temperature to 350 degrees F. and bake 35 to 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool.
Recipe Notes

Serve with whipped cream.

If you happen to have any leftovers refrigerate.

Enjoy!

Up Next: 

No-Bake Cherry Cheesecake

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Recipe based on one by Little Bee
Photo by Marg

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Pepperoni Puff Balls Appetizer

This Pepperoni Puff Balls Appetizer recipe makes addictively yummy little buggers!! And so simple. Two ingredients wrapped in crescent roll dough and baked.

Easy Peasy and a great little appetizer for any get together.

The best thing about this recipe is that it’s the ultimate blank canvas for appetizers.

The recipe inspires all kinds of creativity–bacon/ham/sausage instead of pepperoni, adding green onions/olives/hot peppers/fresh herbs, topped with seeds, etc., etc.

Give the recipe a try and I think you’ll add it to your permanent file.

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Pepperoni Puff Balls Appetizer
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Pepperoni Puff Balls Appetizer
Prep Time
15 mins
Cook Time
11 mins
Total Time
26 mins
 

These easy to make Pepperoni Puff Balls will be a big hit at your next get together.

Course: Appetizer
Cuisine: American
Keyword: Pepperoni Puff Balls Appetizer
Servings: 6
Calories: 225 kcal
Ingredients
  • 1 8 ounce package sliced pepperoni
  • 1 8 ounce package cream cheese
  • 2 packages Pillsbury Refrigerated Crescent Dinner Rolls
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Take out the crescent rolls and separate into the individual triangles. Flatten each triangle and slice it so that it becomes three small triangles.
  3. Dice or chop the pepperoni into tiny, tiny pieces.
  4. Mix the pepperoni into the cream cheese, stir very well so all of the pepperoni pieces are mixed into the cream cheese.
  5. Take a little spoonful of your cream cheese/pepperoni mixture and put it in the middle of one of your crescent rolls triangles. Pinch up all of the sides around the filling.
  6. Repeat and place them all on a cookie sheet.
  7. Bake for 11 minutes. Let cool for a few minutes before serving!

Enjoy!

Up Next: 

Cheese Puffs – A Great Christmas Appetizer

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Recipe based on one by Ashley Elles
Photo by riffraff

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