Side Item

Ruth Chris’ Sweet Potato Casserole

I made this casserole for Thanksgiving and it was so good my dad asked if I would make it for Christmas too. It is practically a dessert, and amazingly delicious. The other thing I really liked about this recipe was that it was dairy-free, which meant that my lactose-intolerant family member could enjoy it also! Recipe and photo courtesy of frugalginger.com.

For the Topping:

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped nuts (pecans preferred)
  • 1/3 stick butter, melted

For the Filling:

  • 3 cups mashed sweet potatoes
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs, well beaten
  • 1/2 cup (1 stick) butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl for the top crust. Set aside. Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture. You can also use a stand mixer. Pour mixture into buttered baking dish. Bake for 30 minutes at 350 degrees. (At this point, dish can be covered and refrigerated.) Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving. The brown sugar and pecan crust should be slightly browned and crunchy.

Gluten-Free, Side Item

Roasted Green Beans

best-ever-oven-roasted-green-beans-2These green beans were so good, and so simple to prepare.  Definitely something you can whip up in 30 minutes start to finish with either fresh or frozen green beans. I’m not going to include spice measurements because it is all to taste.  Enjoy! Recipe and photo adapted from thewanderlustkitchen.com

  • 1 lb green beans
  • 1-2 tablespoons olive oil
  • salt
  • pepper
  • onion powder
  • garlic powder

Preheat oven to 425. If using fresh green beans, trim the ends.  Line a rimmed baking sheet with foil or parchment paper and drizzle with olive oil.  Sprinkle on spices and use your hands to coat evenly. Bake for 30 minutes, flipping after 15 minutes. Serve immediately.

Side Item

Down-Home Cornbread

This recipe comes from a cookbook my mother-in-law gave me that is filled with recipes that are kid-friendly.  I love this cornbread, and has a different flavor than the other recipe on my site.  It goes great with my Texas Chili recipe.

  • 3/4 cup cornmeal
  • 1 1/2 cups flour
  • 1 cup sugar
  • 2 tablespoons milk
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup warm water
  • 4 tablespoon butter, melted

Preheat the oven to 400 degrees.  Spray an 8″ square pan with cooking spray.  In a large bowl, combine the cornmeal, flour, sugar, milk, baking powder, and salt. In another bowl, beat the egg.  Add the water and melted butter to the egg, and mix well.  Combine the two mixtures and blend together.  Pour the cornbread batter into the prepared baking pan. Bake 20-25 minutes, or until golden brown.

Entree, Side Item

Shells & Cheese

This recipe came from Pioneer Woman and was so good. It’s probably the only macaroni and cheese I enjoyed eating the second day.  Add bacon and peas to make it more a main course. Photo courtesy of The Pioneer Woman.

  • 12 oz (weight) small or medium pasta shells
  • 2 cups milk
  • 1 tablespoon butter
  • 8-10 oz  (weight) Velveeta, cut into cubes
  • 2 cups grated sharp cheddar cheese
  • 1/4 teaspoon seasoned salt
  • 1/2 teaspoon black pepper

Cook pasta according to package instructions for al dente (do not overcook). Drain and set aside. In a large pot heat the milk and butter over medium-low heat. Turn off the heat, then add Velveeta and stir until completely smooth and melted. Stir in the grated cheddar, then add seasoned salt and pepper. Stir until combined, then taste it and add more seasonings if needed. Add cooked pasta and stir until coated. It will be soupy and saucy, but will thicken slowly.

Appetizer, Gluten-Free, Side Item

Potato Wedges

I made these wedges for a football party we were having and they were a big hit.  I put the ranch dressing on the side because my husband doesn’t like it, but I will put the recipe here as it was when I found it on Pinterest. There are so many different topping combinations so be creative. Recipe and photo courtesy of yummy-recipezz.blogspot.com.

Fries:

  • 4-6 potatoes, cut into wedges
  • 1/4 cup olive oil
  • sea salt, black pepper, and seasoning salt

Ranch sauce:

  • 1 cup sour cream
  • 1/2 cup ranch dressing
  • 1/4 cup milk

Toppings:

  • 1 cup shredded cheddar cheese
  • 1/2 cup mozzarella cheese
  • 1/2 cup bacon bits
  • 1/4 chopped green onion (optional)

Cut potatoes into wedges.  Place on foiled, greased baking sheet.  Drizzle with olive oil and lightly toss with tongs.  Sprinkle the seasonings over the potatoes and bake at 400 for 40 min or until fork tender. In a separate bowl mix sour cream, ranch dressing and milk.  Whisk together. On a separate platter smooth out 3/4 of the sour cream sauce. Place hot potatoes on sour cream sauce.  Drizzle remaining sour cream sauce on potatoes and add your desired toppings.  Place under the broiler for a few seconds to melt the cheese.

Side Item

Apple Cranberry Stuffing

I made this stuffing recipe for the first time last Thanksgiving to take to my work dinner, and I liked it so much I made it again for my family celebration.  As someone who has never liked stuffing, I’m glad to have found a recipe to make every year.  Recipe and photo courtesy of sixsistersstuff.com.

  • 3/4 cup water
  • 4 tablespoons butter
  • 21 oz can Lucky Leaf Apple Cranberry Pie Filling
  • 1 6 oz box of dry stuffing mix

Combine water with butter in a large microwave safe bowl. Microwave on high until boiling (about 3 minutes).
Add your pie filling and cook for an additional 4 minutes. Remove from the microwave and stir in stuffing mix and seasoning packet. Return to the microwave and cook for 5 more minutes. Fluff with fork and serve warm.

* If you don’t have the Lucky Leaf product where you live, you can use the 21 oz can of apple pie filling and about 1/4 cup of whole berry cranberry sauce, (take away a 1/4 cup of the pie filling)

*Do not use meat flavored stuffing

Gluten-Free, Side Item

Cranberry Apricot Chutney

I got the recipe from my brother.  It isn’t a Thanksgiving meal without this cranberry sauce on the table.  I could eat it with a spoon.  It is very simple to make, and I would recommend doubling the batch because it’ll go fast.

  • 2 cups water
  • 2 cups sugar
  • 4 cups fresh cranberries
  • 1 cup chopped dried apricots
  • 1 orange, zested

Boil the water and sugar together for 5 minutes. Add the cranberries and apricots. Simmer until the cranberry skins burst, about 6 to 8 minutes. Stir in the orange zest and cool.