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Posts Tagged ‘side dish’

cheddar-spirals

Cheddar Spirals

Ingredients
1 package (16 ounces) spiral pasta
2 cups half-and-half cream
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 cup butter, melted
4 cups (16 ounces) shredded cheddar cheese

Directions
Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted. Yield: 15 servings (3/4 cup each).

Recipe found here: Cheddar Spirals

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contest-winning-sweet-potato-bake

Contest-Winning Sweet Potato Bake

Ingredients
7 large sweet potatoes (about 6 pounds), peeled and cubed
1/4 cup butter, cubed
1/2 cup orange marmalade
1/4 cup orange juice
1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon ground ginger

TOPPING:
12 oatmeal cookies, crumbled
6 tablespoons butter, softened

Directions
Preheat oven to 400°. Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just 10-15 minutes or until tender. Drain.

Mash potatoes with butter. Add marmalade, orange juice, brown sugar, salt and ginger. Transfer to a greased 13×9-in. baking dish. Toss cookie crumbs with butter; sprinkle over the top.

Bake, uncovered, 20 minutes or until browned. Let stand 15 minutes before serving. Yield: 10-12 servings.

Contest-Winning Sweet Potato Bake

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harvest-squash-medley

Harvest Squash Medley

Ingredients
6 cups water
1 butternut squash, peeled, seeded and cut into 3/4-inch pieces
2 medium sweet potatoes, peeled and cut into 3/4-inch pieces
1/4 cup honey
1/4 cup orange juice
3 tablespoons butter
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 small apples, peeled and sliced
1/2 cup chopped walnuts, toasted

Directions
In a large saucepan, bring water to a boil. Add squash and return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain. Place squash and sweet potatoes in a greased 13×9-in. baking dish.

In a small saucepan, combine the honey, orange juice, butter, orange peel, cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over squash and potatoes.

Cover and bake at 350° for 30 minutes, stirring occasionally. Uncover; stir in apples. Bake 30-35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts. Yield: 10 servings.

Recipe found here: Harvest Squash Medley

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swiss-cheese-potatoes

Swiss Cheese Potatoes

Ingredients
8 large potatoes, peeled and cubed (about 4 pounds)
1-1/2 teaspoons salt, divided
2 cups chopped celery
3/4 cup chopped onion
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
2/3 cup 2% milk
3 tablespoons butter
1/4 teaspoon pepper

Directions
Place potatoes and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10 minutes. Add celery and onion; cook 10-15 minutes longer or until vegetables are tender. Drain; transfer to a large bowl.

Mash potato mixture, gradually adding 3/4 cup cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8-in. square baking pan; sprinkle with remaining cheese. Broil 3-4 in. from the heat for 5-8 minutes or until cheese is lightly browned. Yield: 12 servings (3/4 cup each).

Recipe found here: Swiss Cheese Potatoes

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comforting-potato-casserole

Comforting Potato Casserole

Ingredients
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cups (16 ounces) sour cream
2 cups (8 ounces) shredded part-skim mozzarella cheese
5 green onions, sliced
1 package (32 ounces) frozen cubed hash brown potatoes, thawed

Directions
In a large bowl, combine the soup, sour cream, cheese and onions; add in potatoes; toss to coat.

Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until potatoes are tender. Yield: 10-12 servings.

Recipe found here: Comforting Potato Casserole

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cheesy-ham-chowder

Cheesy Ham Chowder

Ingredients
10 bacon strips, diced
1 large onion, chopped
1 cup diced carrots
3 tablespoons all-purpose flour
3 cups milk
1-1/2 cups water
2-1/2 cups cubed potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 teaspoons chicken bouillon granules
Pepper to taste
3 cups (12 ounces) shredded cheddar cheese
2 cups cubed fully cooked ham

Directions
In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon. Yield: 10 servings.

Recipe found here: Cheesy Ham Chowder

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Swiss Beer Bread

Swiss Beer Bread

Ingredients
4 ounces Jarlsberg or Swiss cheese
3 cups all-purpose flour
3 tablespoons sugar
3 teaspoons baking powder
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 bottle (12 ounces) beer or nonalcoholic beer
2 tablespoons butter, melted

Directions
Divide cheese in half. Cut half of cheese into 1/4-inch cubes; shred remaining cheese. In a large bowl, combine the flour, sugar, baking powder, salt and pepper. Stir beer into dry ingredients just until moistened. Fold in cheese.

Transfer to a greased 8-in. x 4-in. loaf pan. Drizzle with butter. Bake at 375° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).

Recipe found here: Swiss Beer Bread

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