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Tag: side dishes

Green Bean Casserole

Today I’m featuring a classic recipe that is a holiday meal favorite! My family has been wondering why this particular recipe wasn’t on the blog yet, since we’ve all gotten used to relying on this blog for our “grocery list” when we go to the store for ingredients. It’s so nice not having to carry around the paper recipe, not having to write down a list of ingredients. Now we just look it up on the phone, and we’re all set. Now my family is starting to name off a list of recipes that I need to feature, and Green Bean Casserole made the top of the list this week. This recipe is so simple to make, and it only requires four basic ingredients that combine to make a wonderful mixture topped with crunchy, flavorful, fried onions. So if you are bringing a dish to your family’s meal or you’re hosting a dinner, choose this family favorite for a guaranteed thumbs up from the bunch.

Start by greasing a 1 1/2 quart casserole dish. If you are making this dish for a large crowd you will need to double the recipe and use a bigger casserole dish. Then drain the two cans of green beans.

Then put one can of beans in the bottom of the casserole dish.

Mix the can of soup and 1/2 of an empty soup can of milk in a bowl.

Pour half of this mixture over the beans.

Now add a layer of 3/4 of the can of crispy fried onions.

Add the other can of beans, the rest of the soup mixture, and then the rest of the onions.

Now bake at 350 degrees for 1 hour.

[yumprint-recipe id=’67’]

December 14, 2016
Strawberry Fluff Salad
Are you having a 4th of July party this year? If the answer is yes then you need to try this fun, light, and fluffy salad. It will satisfy your party guests with its sweet flavor and heavenly fresh strawberries. And it’s so simple to make with four ingredients that it won’t keep you from your party and the fireworks.

When I was creating this recipe I had an idea that it would be great served over angel food cake with blueberries and strawberries for the 4th of July. Well trust me, though it tasted delicious…it was a visual disaster!

So I had some leftover topping in my refrigerator after the experiment and since it tasted so good I thought it was worth a little tweaking. I added marshmallows, left out the blueberries, and viola this salad (come on, who are we kidding, desert, right?) was created.

So let’s get started whipping up this fun salad. Start by making a 3 oz. package strawberry Jello according to the package directions. Place bowl of Jello in the refrigerator for about an hour or until thickened but not set. While you are waiting for the Jello to be ready you can clean and chop up the 1 pint of strawberries.

Then when the Jello is ready after an hour then mix it in a bowl with an 8 oz. container of Cool Whip that has been thawed in the refrigerator.

Next fold in the chopped strawberries.

Then add in 2 cups of miniature marshmallows.

Now chill the salad for at least 3 hours in the refrigerator. Now you are ready to enjoy this salad at your 4th of July party.
Strawberry Fluff Salad
Ingredients

1 (3 oz.) package of strawberry Jello

1 pint of chopped strawberries

1 (8 oz.) container of thawed Cool Whip

2 cups of miniature marshmallows
Instructions

Start by making a 3 oz. package strawberry Jello according to the package directions. Place bowl of Jello in the refrigerator for about an hour or until thickened but not set. While you are waiting for the Jello to be ready you can clean and chop up the 1 pint of strawberries.

Then when the Jello is ready after an hour then mix it in a bowl with an 8 oz. container of Cool Whip that has been thawed in the refrigerator.

Next fold in the chopped strawberries.

Then add in 2 cups of miniature marshmallows.

Now chill the salad for at least 3 hours in the refrigerator.
3.5.3208
July 1, 2016
Spring Pasta Salad
The first day of Spring was last Sunday and if you are like me you are starting to plan and dream about your garden. I have a large flower garden in my back yard so usually I am dreaming about what flowers to plant.

However, for the past few years I have grown a few vegetables, and many of the vegetables I have grown are included in this flavorful Spring Pasta Salad: radishes, green pepper, red onions, and grape tomatoes. These four main vegetables come together beautifully as they get tossed into a tangy dressing with shell pasta. This combination is perfect for any celebration including Easter which will be here before you know it.

Start by boiling 1 (16 oz.) package of medium pasta shells according to the package directions.

While the noodles are boiling, chop 1 cup of red onions, 1 cup of green peppers, 1 cup of sliced radishes and cut 1 pint of grape tomatoes by cutting each tomato in half.

Now set the vegetables to the side and mix up your dressing. In a bowl combine the 14 oz. can of sweetened condensed milk, 2 cups of mayonnaise, 1/2 cup of white vinegar, 1/4 teaspoon of salt, and 1/2 cup of sugar.

Drain your pasta and rinse it in cold water. Now you can mix everything together in a large bowl.

Refrigerate for at least 3 hours before you serve to let the flavors mix together.
Spring Pasta Salad
Ingredients

1 (16 oz.) package of medium pasta shells

1 cup of chopped red onions

1 cup of chopped green peppers

1 cup of sliced radishes

1 pint of grape or cherry tomatoes (cut each tomato in half)

1 (14 oz.) can of sweetened condensed milk

2 cups of mayonnaise

1/2 cup of white vinegar

1/4 teaspoon salt

1/2 cup of sugar
Instructions

Start by boiling 1 (16 oz.) package of medium pasta shells according to the package directions.

While the noodles are boiling, chop 1 cup of red onions, 1 cup of green peppers, 1 cup of sliced radishes and cut 1 pint of grape tomatoes by cutting each tomato in half.

Now set the vegetables to the side and mix up your dressing. In a bowl combine the 14 oz. can of sweetened condensed milk, 2 cups of mayonnaise, 1/2 cup of white vinegar, 1/4 teaspoon of salt, and 1/2 cup of sugar.

Drain your pasta and rinse it in cold water. Now you can mix everything together in a large bowl.

Refrigerate for at least 3 hours before you serve to let the flavors mix together.
3.5.3208
March 23, 2016
Scalloped Corn

Today I’m featuring an old-fashioned side dish that will take you down memory lane and become an instant favorite at your holiday table. It’s quick and easy to make, because it features just a handful of ingredients. My family always has a cream style corn recipe on our holiday table whether it is Creamed Corn Cornbread or Scalloped Corn. They are both great choices and everyone has their favorite. This recipe is simple and topped with the richness of hand buttered saltines. So if you need a quick side dish for Thanksgiving, look no further than this Scalloped Corn recipe.

For this recipe you will need 2 (14.75) ounce cans of cream style corn, 1 cup of milk, 1 well-beaten egg, 35 crushed saltine crackers, 2 tablespoons dried minced onion, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 20 crushed and buttered saltine crackers for the top.

Mix two cans of cream style corn with the milk and then stir in one well beaten egg.

Next crush 35 saltines in a bag into fine pieces.

Pour the crackers into the corn.

Now add 2 tablespoons of dried minced onion, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to the corn mixture.

Butter 20 saltine crackers.

Crush the saltines in a bag.

Pour the corn mixture in a greased 8 inch baking dish and top with the buttered crackers.Bake in a 350 degree oven for 1 hour. Now you have the perfect old-fashioned side dish to feed to your holiday guests.

[amd-zlrecipe-recipe:50]

November 25, 2015

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