Showing posts with label Side Dish Recipes. Show all posts
Showing posts with label Side Dish Recipes. Show all posts

Thursday, January 23, 2014

Crock-Pot Ranch Mushrooms

I love mushrooms, and especially enjoy them cooked in the crock-pot along with butter and a packet of ranch dip mix.  I serve these delicious tasting mushrooms as a side dish.











Crock-Pot Ranch Mushrooms

1/2 cup butter, melted

1 lb. whole fresh mushrooms

1 (1-oz.) packet Hidden Valley Ranch Dips Mix (See *Note)


1.)  Place half of the mushrooms in the crock-pot.

2.)  Pour half of the melted butter over the mushrooms.

3.)  Sprinkle half of the (dry) ranch dip mix over the mushrooms.

4.)  Add remaining mushrooms to the crock-pot.

5.)  Pour the remaining melted butter over the mushrooms.

6.)  Sprinkle the remaining dip mix over the mushrooms.

7.)  Place lid on crock-pot, and cook on low for 3 - 4 hours.  (I just cook mine for 3 hours, as after three hours of cooking time, my kitchen as well as the mushrooms smell so good, that we can't wait to dig into 'em.)

8.)  Yields: 2 to 4 servings.

9.) *Note: Hidden Valley has 2 kinds of seasoning mixes, a mix to make dips, and a seasoning mix to make salad dressing.  For this recipe, I much prefer to use the dip mix.

This is how the mushrooms look after they've been placed in the crock-pot, the melted butter is poured over them, and the remaining Hidden Valley Ranch Dip Mix, is sprinkled over them before cooking them in the crock-pot.















Bacon Corn Casserole

I happen to of found this delicious side dish recipe at FOOD.COM
I love the combination of the corn, bacon, and sour cream. 
This is one side dish I'm sure your family will enjoy!



Bacon Corn Casserole 

6 slices bacon (See *Note)
1/4 cup diced onion
2 Tablespoons butter
2 Tablespoons flour
1/2 teaspoon salt
1 cup sour cream
18 ounces frozen corn (See *Note)
1-1/2 teaspoons dried parsley


1.)  Preheat oven to 350ΒΊ.


2.)  In a skillet, cook bacon, crumble, and set aside.


3.)  Cook onion in butter till transparent, in a large 3-quart saucepan.


4.)  In the same pan, blend in the flour and salt.


5.)  Add the sour cream gradually; keeping texture smooth.


6.)  Bring mixture to a boil, then add the frozen corn and parsley.


7.)  Reduce the heat, and cook till corn is heated through, then fold in half of the bacon.


8.)  Pour bacon/corn mixture into a greased 1 quart baking dish.


9.)  Garnish casserole with the remaining bacon.


10.)  Bake in oven (uncovered) for 30 minutes, then serve immediately.


11.)  Yields: 4 to 5 servings.


12.) *Note: For this recipe, I used thick-sliced bacon, and the brand of frozen corn I used, was Birds Eye Freshlike Cut Golden Corn, as it's a sweet tasting corn.  (And yes, I used exactly 18 ounces of the frozen corn in this recipe!)


Wednesday, August 1, 2012

Stovetop Baked Beans

I came up with this recipe one day when I had a craving for baked beans, but didn't have the time to bake them in the oven, so I cooked them on top the stove. Once cooked, they reminded me of Bush's Homestyle Baked Beans (with out the bacon), and when served cold, they reminded of Bush's Original Baked Beans. I also enjoyed the beans with the bacon, those also tasted like Bush's Original Baked Beans, when served hot or cold.



Stovetop Baked Beans 

2 (15 oz.) cans Van Camps Pork & Beans

1/4 cup ketchup

1 Tablespoon molasses

2 Tablespoons dark brown sugar

1/2 teaspoon onion powder

1/4 teaspoon hickory flavored liquid smoke

6 slices of bacon, cooked, then cut into 3/4" pcs. (optional)


1.)  Drain one of the cans of pork & beans, then add to a saucepan.

2.)  Add the other (undrained) can of pork & beans to the pan.

3.)  Then add the remaining ingredients to the pan, and simmer
(uncovered) for about 15 minutes; stirring beans frequently.
(If desired, add cooked bacon pieces after simmering the beans
for 5 minutes, then continue simmering the beans for the
remaining 10 minutes.)

4.)  Serve immediately.

5.)  Yields: 4 servings



(Photo of beans with no bacon added.)


Sunday, March 18, 2012

Mom's Red Scalloped Potatoes

This cheesy-scalloped potato recipe was posted by metzstar at allrecipes. I did however, modify the recipe to my liking. The original recipe stated to use 4 cups of the shredded cheese, but by accident, I only used 2 cups, which my husband and I thought that was plenty of cheese. If you want yours to be cheesier, than add more. Also, you can pretty much substitute one can of soup for another.



Mom's Red Scalloped Potatoes

8 cups thinly sliced red potatoes (with the skins on)

3 Tablespoons butter

2 medium sized onions, finely chopped

2-3 large cloves of garlic, minced (I used 3 cloves)

1 (10-3/4 oz.) can cream of broccoli soup

1 (10-3/4 oz.) can cream of celery soup

1 cup milk (I used 1/2 cup each, milk & Half-N-Half)

salt (I added 1/2 a teaspoon)

pepper (I added a 1/4 teaspoon)

2 cups shredded sharp cheddar cheese, divided

dried parsley flakes, to garnish the potatoes


1.)  First - be sure to wash and pat dry, the red potatoes you are going to use for this recipe.


2.)  Butter the inside of a 13 x 9-inch baking pan; set pan aside.


3.)  Melt the butter in a large pot over medium-high heat.  (I used a very large Teflon coated pan.)  Add the onion, and 
saute' for about 3 minutes, or until the onions become soft and translucent. Then add the minced garlic, and saute' it for about 1 minute.


4.)  Reduce the heat under the pan to low, then add both cans of soup, the milk, plus the salt & pepper; stir to incorporate.


5.)  Now add 1 cup of the shredded cheese, cook and stir until the cheese has melted through.


6.)  Add the thinly sliced red potatoes to the pan; stir to coat the potatoes evenly, then add them to the buttered baking pan.


7.)  Sprinkle the top the potatoes with the remaining cup of shredded cheese.


8.)  Cover the pan with foil, and bake the potatoes for 1 hour 25 minutes in a 350ΒΊ oven.

9.)  Remove the foil, and continue to bake the potatoes for another 10 minutes.


10.)  Once the potatoes are done baking, place the pan on top of the stove, and let the potatoes set for 15 minutes, so they will absorb the sauce in the pan.


11.)  Sprinkle the potatoes with the dried parsley flakes, then serve immediately.


12.)  Yields: 10 servings



Cream of Potato & Cheddar Cheese Soup

One day my daughter had given me some of her Yukon Gold Potatoes from her garden.   I then decided I'd quickly  throw a potato soup toge...