Caramelized Garlic Mushrooms

Amazing as a side dish, or as a topping for steak or burgers. Thank you Spend with Pennies

1lb white mushrooms 

1 Tbsp olive oil
1 Tbsp butter
2 cloves of garlic , minced
1 Tbsp soy sauce

• Clean mushrooms by wiping with a paper towel..do not rinse in water
• Slice into thick slices
• Add oil and butter to pan on medium high
• Add garlic and cook til fragrant, about 1 minute
• Quickly toss the mushroom and soy sauce together
• Add to the pan and allow to caramelize by not stirring too much
• Cook until the desired doneness.. about 4 minutes

Cheesy Bacon Ranch Bread

All your favorites together in this fantastic and easy Cheesy Bacon Ranch Bread! Make it in the oven or on grill - it's your choice! A tasty addition to any meal! Thank you Mom on Time Out

14 ounces French bread one loaf
¾ cup mayonnaise
1 tablespoon ranch dip mix
2 cups shredded cheese cheddar, Monterey jack, Mexican blend, etc.
4 slices of bacon baked and crumbled

In the oven

• Preheat the broiler.
• Cut the loaf of bread in half lengthwise.
• Line a baking sheet with non-stick foil.
• Combine the mayonnaise, ranch, shredded cheese, and bacon in a small bowl.
• Use a spatula to equally spread the cheese on each half of the bread.
• Place under the broiler until golden brown, about 7 to 9 minutes.
• Let cool slightly before cutting into pieces and serving.

On the grill:

• Preheat the grill. You are going to want to cook this over indirect heat.
• Cut the loaf of bread in half lengthwise. 
• Place the halves on a large piece of heavy-duty foil. You can double up on the foil if you'd like.
• Combine the mayonnaise, ranch, shredded cheese, and bacon in a small bowl.
• Use a spatula to equally spread the cheese on each half of the bread.
• Place on the grill over indirect heat for about 10 to 12 minutes or until the cheese is melted and bubbling.
• Let cool slightly before cutting into pieces and serving.

Grandma's Corn Pudding

Grandma's corn pudding is comfort food at its best. This creamy corn casserole is easy to make with both whole kernel and cream-style corn, resulting in a custardy pudding that will be a welcome addition to your holiday table. Thank you All Recipes

5 large eggs
⅓ cup butter, melted and slightly cooled
¼ cup white sugar
½ cup milk
¼ cup cornstarch
1 (15.25 ounce) can whole kernel corn, drained
2 (14.75 ounce) cans cream-style corn

• Preheat the oven to 400 degrees F (200 degrees C). 
• Grease a 2-quart casserole dish.
• Whisk eggs lightly in a large bowl. 
• Add milk, melted butter, sugar, and cornstarch; whisk until well combined. 
• Stir in drained corn and cream-style corn until fully blended. 
• Pour mixture into the prepared casserole dish.
• Bake in the preheated oven until golden brown, about 1 hour.

Honey Dijon Roasted Red Potatoes

These Honey Dijon Roasted Red Potatoes make a fantastic side dish! They are flavorful and cooked to perfection! Thank you Chef in Training

2 lbs. red potatoes, washed and cut into bite sized peices
¼ cup butter, melted
½ cup honey
4 Tablespoons Dijon mustard
1 teaspoon mustard
⅛ to ¼ teaspoon cayenne, Depending on your taste for heat
½ cup cooked and chopped baccon
1 teaspoon salt

• Preheat oven to 425
• Spray 9x13 pan with cooking spray and place chopped potatoes inside.
• Combine the rest of the ingredients in a small bowl and stir to mix together.
• Pour over potatoes and toss to evenly coat.
• Bake for 25 to 35 minutes, or until they are tender

Creamy Cucumber Tomato Salad

Creamy Cucumber Tomato Salad is a favorite classic Summer recipe that is a light & fresh side dish that pairs perfectly with everything! Thank you My Incredible Recipes

1/3 cup sour cream
1/2 cup mayonnaise
1 teaspoon dried dill
1/4 teaspoon garlic powder
2 medium cucumbers, sliced in half lengthwise and thinly sliced
3 Roma tomatoes, sliced in half lengthwise and thinly sliced
1/2 sweet onion thinly sliced
salt and pepper to taste
2 teaspoons of vinegar

• In large bowl stir together sour cream, mayonnaise, dill, vinegar and garlic powder.
• Add cucumbers, tomatoes and onion.
• Gently stir with a rubber spatula to combine.
• Season with salt and pepper to taste.
• Refrigerate leftovers

Broccoli Craisin Salad

The flavor, textures and ingredients go perfect together, and the dressing is fabulous! Thank you Chef in Training

4 cups broccoli
½-1 cup cole slaw
½-1 cup craisins
10-12 strips bacon, cooked and crumbled
½ cup cashews, chopped

Dressing:
1 cup mayonnaise
½ cup sugar
2 tsp white vinegar
1 tsp Salad Supreme or Homemade alternative

• Mix Broccoli, coleslaw, craisins and crumbled bacon in a large bowl.
• Whisk together the mayonnaise, sugar, white vinegar and Salad Supreme to make the salad dressing.
• Pour over broccoli mixture and chill and stir to coat.
• Chill salad at least two hours before serving.

Ina Gartens Rosemary Roasted Potatoes

Toss together potatoes with fresh thyme and garlic and the results are a flavorful side dish that will complement most any entree.. Thank you Food Network

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)

2 tablespoons minced fresh rosemary leaves

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters
• Place in a bowl with the olive oil, salt, pepper, garlic and rosemary
• Toss until the potatoes are well coated. 
• Dump the potatoes on a baking sheet and spread out into 1 layer
• Roast in the oven for at least 1 hour, or until browned and crisp. 
• Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

Alfredo Baked Potatoes

The perfect side dish for any meal! Baked potatoes are even better when you add Alfredo sauce and two different kinds of cheese. Thank you Butter with a Side of Bread

2 large baking potatoes
1 cup Alfredo sauce
1 tsp garlic powder
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese, divided

• Scrub and dry the potatoes. 
• Pierce them with a fork three or four times 
• For crispy skins, brush them with olive oil and sprinkle them with a little bit of salt before baking. For soft skins to stay soft, wrap them in aluminum foil  
• Bake at 375 for an hour, or until the centers are soft when poked with a fork.
• Remove the potatoes from the oven and slice each one in half horizontally.
• In a mixing bowl, combine the Alfredo sauce, garlic powder, mozzarella cheese and half of the cheddar cheese. 
• Once combined, scoop out the potato pulp and add to the sauce mixture. 
• Mix until completely combined and then put the mixture back into the potato skins.
• Sprinkle them with the remaining cheddar cheese 
• Put them back in the oven for about 5-6 minutes, or until the cheese on top is completely melted. 
• Serve immediately.

Sweet Potato Casserole

 Perfectly sweet with a delicious crumb topping. Thank you Chef in Training

3 cups cooked and mashed sweet potatoes 
⅔ cup sugar 
½ cup butter, softened 
2 eggs, lightly beaten 
1 teaspoon vanilla 
⅓ cup milk 

Topping:
⅓ cup butter, melted 
1 cup brown sugar 
½ cup flour 
1 cup chopped pecans 

• Boil and mash sweet potatoes. 
• Beat in sugar, butter, eggs, vanilla and milk until smooth and creamy. 
• Put in 9x13 greased pan. 
• To make topping, combine topping ingredients together in a small bowl. 
• Stir and mix to combine. 
• Crumble topping over sweet potatoes. 
• Bake at 350 for 30 minutes. 

Low Carb Loaded Cauliflower Bake

An easy low carb recipe that makes a great low carb side dish for Thanksgiving or Christmas!

2 small heads Cauliflower cut into florets
2 tbsp. Butter
3 cloves Garlic minced
2 c. Heavy Cream
4 oz. Cream cheese softened
2 c. Gruyere cheese shredded
1 c. Cheddar cheese shredded
6 slices Bacon cooked and crumbled
Salt and pepper to taste
Freshly ground black pepper
3 tbsp. Chives

• Preheat oven to 350 degrees F.
• In a large pot bring water to a boil and add cauliflower florets.
• Boil for 5-7 minutes or until cauliflower is slightly softened.
• Drain water and set cauliflower aside.
• In a medium saucepan melt butter and add garlic cooking for about 1 minute.
• Add heavy cream and bring to a boil then lower to a simmer.
• Add cream cheese and Gruyere cheese stirring until it has melted.
• Continue stirring over medium heat until the sauce begins to thicken, about 10 minutes.
• Salt and pepper to taste.
• Add cauliflower to a greased casserole dish.
• Pour cheese mixture over the cauliflower
• Top with cooked, diced bacon, and cheddar cheese.
• Cover with foil and bake for 30 minutes or until cauliflower is fork tender and cheese has melted.
• Garnish with chives before serving.

Parmesan Garlic Smashed Potatoes

Parmesan garlic smashed potatoes are soft on the inside and crispy, crunchy on the outside. Delicious with the garlic butter and a healthy sprinkle of parmesan on top. Thank you Little Spice Jar

2 pounds baby yukon gold potatoes (red potatoes will work too)
2 tablespoons olive oil
3 tablespoons butter
4-5 cloves garlic, pressed
½ teaspoon salt
3 tablespoons parsley, chopped (divided)
2-3  tablespoons grated parmesan cheese

• Position a rack in the center of the oven and preheat the oven to 450ºF.
• In a large pot of boiling water, cook the potatoes until they are fork tender, about 15-20 minutes. 
• Use a knife to piece the potatoes, it should pierce through easily.
• Drain the potatoes and place them on the baking sheet. 
• In a small microwave-safe bowl or glass measuring cup, combine the olive oil, butter, garlic, salt, and 1 tablespoon of chopped parsley. 
• Heat the olive oil mixture for 20-40 seconds or until the butter melts completely.
• Drizzle the prepared garlic butter over the potatoes and toss to coat evenly. 
• Using the bottom of a flat-based jar or glass, smash the potatoes until they flatten but remain in one piece.
• Bake the garlic smashed potatoes for 12-14 minutes then top with the parmesan cheese  
• Continue baking for an additional 5-7 minutes or until the tops are golden and crispy. 
• Serve topped with the remaining parsley.

Baked Parmesan Potatoes

One of the best and easiest side dishes you'll ever try. Thank you Lil Luna

4 Red potatoes (diced and cubed)
3-4 TB olive oil
2 TB Ranch dry seasoning mix
½ cup parmesan cheese
1 tsp. salt
dash of garlic pepper

• Dice and cube your potatoes.
• Place in a ziploc bag with oil and shake around.
• Add ranch and parmesan and shake around until well coated.
• Add foil to a baking sheet and add cooking spray. 
• Spread potatoes on the foil and sprinkle with salt and garlic pepper
• Bake at 400 for 25-30 minutes.

Cheesy Potato Pan

A lovely side dish....easy to make and very tasty. Thank you My Fridge Food

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1⁄2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1⁄2 cup grated cheese, to sprinkle on top
paprika

• In a small sauce pan, melt butter and blend in flour.
• Let sit for a minute.
• Add all of cold milk, stirring with a whisk.
• Season with salt and cayenne.
• Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
• Reduce heat and stir in cheese.
• Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
• Pour half of cheese sauce over potatoes.
• Repeat with second layer of potatoes and cheese sauce.
• Sprinkle the remaining cheese on top.
• Top with some paprika for color.
• Bake uncovered for about 1 hour at 350°F.

Mashed Potato Muffins

Nice and easy...and could be made with leftover mashed potato. Thank you My Fridge Food

Potatoes

Butter
Optional:
Bacon
Cheese
Parsley
Garlic    

• Peel and chop potatoes and boil in lightly salted water.
• When soft, mash potatoes plain with butter or add ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc.
• Stuff in to a greased muffin tin
• Run a fork along the top and brush with melted butter or olive oil.
• Bake at 375 degrees or until tops are crispy and golden.

Slow Cooker Cheesy Bacon Ranch Potatoes

All of the flavors combine to create these delicious potatoes.  A delicious side for any meal. Thank you The Recipe Critic



4 Medium sized potatoes or 6-8 small red or yellow potatoes

1 large onion, thinly sliced

½ pound bacon, 1 pound makes it that much better :)

2½ cups shredded cheddar cheese

1 package dry ranch seasoning packet

2 T butter

½ cup sliced green onions

 

• Cook the bacon until it is just done but not too crisp.
• Line your slow cooker with aluminum foil.
• Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker.
• Spray the inside of the foil with cooking spray and layer half of the potatoes along the bottom.
• Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese.
• Repeat the layers and top with cheese reserving ½ cup.
• Cover the potatoes with remaining foil. This helps them to steam and cook perfectly.
• Cook on low for 4-6 hours in your slow cooker.
• Once finished, top with remaining ½ cup cheese and let melt on the top.
• Garnish with fresh green onions if desired.



KFC Coleslaw Copycat

This dressing tastes almost identical to the original thanks to one key ingredient. Use Miracle Whip not mayo...it DOES make a difference. Thank you Centre Cut Cook



1 cup miracle whip (not mayo)

1/2 cup sugar

3 tablespoons vegetable oil

3 teaspoons apple cider vinegar

1/2 teaspoon celery salt

8 cups finely chopped cabbage

2 medium carrots medium carrots, shredded

1/4 cup very finely chopped onion

 

• In a large bowl combine oil, vinegar and sugar.
• Add in onions and celery salt.
• Stir in miracle whip.
• Toss the cabbage and carrots together.
• Pour the dressing over the cabbage and carrots, stir well.
• Cover and refrigerate for 24 hours before serving for the best result.



Garlic and Herb Mushrooms

 One of the best and quickest side dishes to prepare and cook. Thank you With a Blast

2 Tbsp Olive Oil

500g Mushrooms, sliced

4 tsp Fresh Garlic, crushed

1 tsp Fresh Basil, finely chopped

1 tsp Fresh Rosemary, finely chopped

1/4 cup Fresh Parsley, chopped

2 tsp Balsamic Vinegar

Salt and Pepper, to taste

 

• Heat the Olive Oil in a large pan
• Saute the Mushrooms and Garlic for 2 - 3 minutes 
• Add the Basil, Rosemary and Parsley
• Cook until most of the liquid has evaporated and the Mushrooms are soft and golden.
• Drizzle with the Balsamic Vinegar and stir-fry another 2 minutes
• Season to taste with salt and pepper.
• Serve with extra Parsley sprinkled over.



Bacon & Onion Green Beans

Absolutely delicious. Thank you Real Housemoms

1 lb. green beans, snip off ends and snap in half
4 slices of thick cut pepper bacon
1 cup  onion, chopped into ½" pieces
2 tsp sugar
½ tsp fresh thyme
1½ Tbsp apple cider vinegar
1 tsp salt
½ tsp pepper

 

• Add green beans to a pot of boiling water and cook for 4 min 
• Remove and run under cold water to stop cooking
• In a large skillet cook the bacon until crispy and remove
• Drain off grease but leave 2 Tbsp in the pan
• Cook onions in bacon grease for 3 min
• Add sugar and thyme and cook for another 3 min
• Add in apple cider, salt and pepper and cook for another 1 min
• Toss back in the bacon and beans

Cheesy Potato Pancakes

Thank you My Fridge Food

500 grams (1lb) of cold cooked potatoes
100 g (1/4 cup) cheese
1 teaspoon chopped thyme
extra virgin olive oil
flour - sprinkle
salt and pepper to taste

• Cook the potatoes until done. but still firm, and let them cool .
• Mash the potatoes with a fork 
• Add the cheese and thyme.
• Season with salt and pepper.
• Pour the flour in a bowl , 
• Form balls with the potato mixture and roll them in flour.
• Flatten slightly to obtain patties .
• Heat a little oil in a frying pan and when hot add the potato pancakes .
• Fry for about ten minutes until they are golden brown , turning on both sides .
• If during the cooking some of the cheese melts out, just scoop it back on top.
• Serve hot , sprinkling them with salt .

Skillet Potatoes

for a new twist on potatoes

for a new twist on potatoes

A great way to cook your potatoes for a great side dish. Thank you Mommys Kitchen

4 - 5 medium sized potatoes, sliced thin 1/8 inch

1 - 5 oz can evaporated milk

2 - tablespoons heavy whipping cream or half & half (optional)

3 - tablespoons of butter

1 - 2 tablespoons minced garlic

salt & pepper to taste

• Preheat oven to 350 degrees. 
• Peel and slice potatoes into 1/8 inch thick slices. 
• The thicker you slice the potatoes the longer they take to cook.  
• In a heavy oven safe skillet over medium heat melt butter with garlic, salt and pepper.
• Add the potatoes 
• Cook until the potatoes are coated with butter and are turning brown on the edges. 
• Add evaporated milk and cream or half & half and cook until the milk starts boiling.
• Place the whole skillet of potatoes into the oven and bake for 20 minutes. 
• Adjust cooking time for the thickness of the potatoes. 
• Cook the potatoes an additional 10 minutes so the potatoes become crispy on top. 
• Remove from oven, cool a bit and serve right from the skillet