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Tee's Corn Pudding Recipe. Broccoli Salad. Today Is Well since Monday I have been on my 30 day no junk food diet! So my carb loving self has been trying to stay away from pasta, bread and mashed potatoes. I ran across this recipe and looked to good not to try! It was wonderful!! I hope you enjoy it and much as my family did. And don't forget about the Giveaway at 100 followers! So share the blog =) 1 head broccoli, stems removed and florets cut into pieces4 slices cooked bacon, crumbled 1/2 cup red onion, chopped1/2 cup raisins3/4 cup mayonnaise2 tbsp white vinegar1 1/2 tbsp honey1/4 cup roasted no salt added sunflower seed kernelssea salt and freshly ground black pepper to taste Preparation: In a small bowl combine mayo, vinegar, honey, salt and pepper.

Enjoy! Recipe and Photo From. Delicious Cream Cheese Corn Recipe. If you like this recipe then PIN IT on Pinterest Let me just say that my husband does NOT like veggies. Trying to make him eat a salad is almost impossible – but this dish…. Well lets just say I have to fight him for any of it. You get the freshness of the corn, mixed with the creaminess of the cream cheese and butter; a hint of heat from the red pepper flakes.

Super easy to make and will be a favorite with any picky eaters. This dish is gluten – free. Another top rated corn recipe Recipe HERE Other Recipes Parmesan-Roasted Green Beans Recipe Parmesan – Roasted Zucchini Recipe Everyday at 5 pm PST/ 8 pm EST Budget Savvy Diva posts a NEW RECIPE Make sure to follow Budget Savvy Diva on Facebook Find Copy Cat Restaurant Recipes HERE Find Crock Pot Recipes HERE Find Gluten Free Recipes HERE Find more Recipes HERE What You Need 1 pound of corn ( fresh or thawed) 1 Tablespoon of butter 3 oz of cream cheese ( low fat) Red Pepper Flakes Pepper What To Do Enjoy Delicious Cream Cheese Corn Sara @ Budget Savvy Diva. Baked Potato Casserole. Oven Baked Parmesan Seasoned Fries.

These fries ROCK plain and simple. Funny how one would still call them "fries" when really they are not "fried" in anything. Nope, these fries are too sophisticated for greasy oil, and much like a skinny swim suit model they prefer to be lightly oiled, slightly accentuated by a few minor spices and baked lying on a cookie sheet basking in the golden glow of the oven, BUT the one thing that sets these fries apart from the skinny swim suit model is that you can actually LOVE them instead of secretly hating them :) When we were still in PA, my neighbors RAVED over them and I mean RAVED! They could smell the wonderful aroma coming from the windows in the spring and would say "Oh my gosh" someone is cooking something that smells delicious! I once made the mistake of calling them "healthy French fries" and very promptly these little fry guys lost their appeal— that is UNTIL they tasted them!!!

Oven Baked Parmesan Seasoned Fries NOTE: The amounts listed are for every one pound of fries. Garlic Potato Fries. I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart).

I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart. Crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. Crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper.

Make Ahead Loaded Mashed Potatoes. Make ahead foods are very close, dear friends of mine. When those make-ahead foods involve potatoes, cheese, & bacon - I’m all over it! The only thing is though, the rest of my family is all over ‘em too. Even the baby! These are so good that I have dreams about them. I always make extra too, cus mashed ‘taters for breakfast is the best. Make-Ahead Loaded Mashed Potatoes Ingredients: 3 pounds potatoes, peeled & cubed1 stick of butter1 cup of milk 10oz Italian Cheese & Herbs Cooking Creme (or 8oz cream cheese, softened & double the spices)1 cup sour cream1 tbsp garlic powder1 tbsp onion powdersalt & pepper to taste12oz-16oz of bacon, cooked to a crisp – broken into small pieces 2 cups sharp shredded cheddar cheese1 bunch green onions, diced Instructions:Cook the potatoes in a pot of boiling water until fork tender.

Scoop the potatoes into a baking dish, and spread evenly. Cover & refrigerate up to 36 hours. Like what you see here on the Mrs? Loaded Mashed Potato Bake Recipe for a Crowd. First, I should apologize, these photos are terrible. Second, it doesn’t matter because these ugly pictures shouldn’t deter you from giving these mashed potatoes a try. They are insanely good. Last week my sister invited us out for dinner and a bonfire and I being the procrastinator I am, didn’t plan a dish to take over until the day of the get-together.

Being the potato loving girl I am, I decided to keep it simple with a mashed potato bake that is out of this world good. Let me clarify, good for your taste buds, not your rear-end. The toppings …. The taters …. Again, less than fabulous photos. Loaded Mashed Potato Bake Recipe Total Time Author: Cat Davis Type: Side Dish Serves: 12 Ingredients 5 lbs yukon gold potatoes4 tablespoons butter1 cup sour cream6 oz cream cheese½ cup milk1 package Oscar Mayer Bacon, crispy fried2 cups mild cheddar cheese, shredded1 cup mozzarella cheese, shredded¼ cup green onions, dicedsalt & pepper to taste Instructions. Southern Skillet Corn. Oh my gosh, now here is a gorgeous, delicious vegetable side dish that I absolutely adore.

This is one of my mom’s recipes, and I think could eat an entire plate of this buttery corn for dinner. She whipped it up for us this weekend and I knew I had to share it with you guys. What makes this corn so special is that it’s got the best of both worlds. It has that wonderful creamy quality of creamed corn, but the corn itself is still crisp and fresh like it’s straight off the cob. Perfection. Start with six ears of corn. Shuck the corn by peeling off the outer layers. And snap off the husk. Pull any remaining silks off the corn and rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Start in the middle and work your way down. Then flip over to get the other side. Check out these knife skills, getting every last kernel of corn! It was nice to be able to just stand back and photograph this recipe! Once you’ve cut off all the corn… Two teaspoons of sugar…