Archive for the ‘Side Dish’ Category

Creamy Berry “Salad”

September 7, 2015

My family loves this.  We have eaten it a few times as a side dish but it probably really should be classified as a dessert.  I found the recipe here.  The recipe is really flexible and allows for lots of substitutions, which works really well for us.

Frozen mixed berries (or any other frozen fruit.  We usually chop up strawberries because that is what we can get here)
1 tub Cool Whip*
1 large container of vanilla yogurt (or other flavour, like I said we use what we can get)
1 small package of cheesecake pudding mix (or once again other flavour.  I often just use vanilla.)

Pour berries into a large bowl.  Add the Cool Whip and yogurt and then sprinkle on the pudding mix.  Stir together really well until it’s all combined and looks pretty.  Chill before serving.


Hummus & Tahini

June 29, 2010

I recently experimented making hummus.  I am so glad that I finally gave it a try because it was so easy and very yummy.  The recipe calls for a can of garbanzo beans.  Those work well, but I also really like to buy dried beans and make them up myself.  I soak all day, drain soaking water, add new water and cook in the crock pot on low overnight.  They store well in the freezer, just drain before storing or they will get mushy.

I also made my own tahini.  It was so much cheaper than buy a large jar that I knew would take me forever to get through.  Sesame seeds are really cheap when you get them from the bulk foods bins.


  • 1 16 oz can of chickpeas or garbanzo beans
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Tahini- this recipe can be reduced to half or even less
  • 5 cups sesame seeds
  • 1 1/2 cups olive oil or vegetable oil

Toast sesame seeds for 5-10 minutes in a pan on the stove top, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.

Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.

Vegetable Casserole

June 10, 2010

This was really yummy.  It was a great way to use the garden vegetables that were spilling all over our counters.  James found this at I believe.  We really can’t figure out why it is called “Mexican”- hot sauce, cheddar cheese?  Who knows.  We did cut back on the cheese that we put in the casserole and did not sprinkle any on top and it was still yummy.  Next time I will probably try and add more herbs of some sort.  Oh and several dashes of hot sauce to James meant 20.  It was pretty spicy, but doesn’t have to be.


1 1/2 c. fresh or frozen whole kernel corn
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. water
1 c. each yellow summer squash & zucchini
1 lg. tomato, chopped
1 c. shredded cheddar cheese
2/3 c. cornmeal
1/2 c. milk
2 eggs, slightly beaten
1/2 tsp. salt
1/4 tsp. black pepper
Several dashes bottled hot pepper sauce
In medium saucepan combine corn, onion, green pepper and water. Bring to boiling, reduce heat. Cover and simmer for 5 minutes or until vegetables are tender crisp. DO NOT DRAIN. Meanwhile, in a large mixing bowl, combine chopped squash, tomato, 3/4 cup cheese, cornmeal, milk, eggs, salt, pepper and pepper sauce. Add undrained vegetables to cornmeal mixture; mix well. Turn into 1 1/2 quart casserole. Bake, uncovered in a 350 degree oven 45 to 50 minutes or until done. Top with remaining cheese and return to oven until melted only. Yield: 8 servings. Only 160 calories per serving.

Marshmallow Sweet Potatoes

December 1, 2009

1/2 C. butter

 6 sweet potatoes, peeled, sliced, boiled until soft, and drained
1 t. baking powder
1t. vanilla
1 t. ground cinnamon
2 eggs
3/4 C. sugar
3/4 C. buttermilk
3/4 C. chopped pecans (optional)
mini marshmallows for topping

Add butter to hot potatoes. Combine with next 6 ingredients in
blender or with mixer. Stir in pecans, if desired. Place mixture in a
greased 2-quart casserole dish and bake at 350 for 30 minutes. Top with
marshmallows during last 10 minutes of cooking. Serves 10-12.

Elisa’s Amazing Stuffing

November 24, 2008

**This recipe is always a hit.  My mom said she thought it was a little to greasy so this time I was more careful with what I was adding and I am editing to reflect that.

**I like to make this in an electric skillet to free up stove space and to give it a place to stay warm.

1 1/2 to 2 loaves of bread (I used a mixture of sourdough and french bread)
cubed and toasted in the  oven at 350 for 10-15 min until slightly golden
and crisp/dried out like a crouton

1/4 c.  butter
1 large yellow or white onion chopped
1 package Jimmy Dean reduced fat sausage
1 stalk celery chopped
1 package craisins
1 Tablespoon Poultry Seasoning(or to taste)
2 teaspoons salt
1 box chicken broth

In a large pan heat the butter and chopped onion and celery until the onion is translucent. Add sausage and cook until crumbled into small pieces.  Add craisins, poultry seasoning, and salt–cook for another 5 min. Add croutons and stir constantly for about 3 mins or until coated with all pan juices.  Add chicken broth a little at a time and stirring in to coating all croutons.  Continue adding chicken broth and letting croutons absorb liquid.  Turn heat to low and rest for atleast 10 minutes.

Spinach Casserole

October 14, 2008

1pkg chopped spinach
1 Tbsp. chopped onion (yes, you need it)
2 eggs
1/2 c. sour cream
1 c. grated parmesan cheese
1 Tbsp. flour
2 Tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
Cook sinach and onion in small amount of water until
spinach is thawed. Drain.  Beat eggs SLIGHTLY. Mix
with remaining ingredients.  Stir in spinach and
onion.  Bake in 2 qt. casserole dish at 350/30-35 min.
or until center is firm.
Serves 4

Fiesta Corn

October 14, 2008

2  16 oz can yellow or white riblets corn
1   8 oz cream cheese/chive and onion (no low fat)
1   4 oz can Ortega diced chilies

Combine ingredients in a 1 1/2 qt. casserole and bake covered 30 min. in a 350 preheated oven.
Serves 10

Party/Funeral/New Years/ Easter Potatoes

October 14, 2008

24 oz hashed brown potatoes
2 cans cream chicken soup
2 c. sour cream
1 c. grated cheddar cheese
1/2 c. butter melted
In the butter, saute 1 chopped onion
2 c. crushed cornflakes
2 Tbsp. butter melted to pour over top (I leave it

Bake 350 for 30-40 minutes