Side Dishes

This is a great side dish to make for any occasion!  You can either use fresh green beans that you steamed and then froze, or you can use canned green beans.  Either provides a great taste.

 

Ingredients:

4 cans of green beans, or about 1 lb of fresh frozen green beans

1 sweet onion – diced

1 lb of bacon

4 tbsp sugar

4 tbsp vinegar

 

First, fry all of the bacon in a frying pan.

After each piece has been fried crispy, remove and allow to cool on a paper towel (to soak up the hot grease).  Once cool, crumble all bacon.

Once all bacon has been fried, dice up the onion and cook it in the bacon grease.  Cook until translucent.

Once onion begins to cook, you can add the sugar and vinegar.

Spread out the green beans in a large 9×13 dish.  Spread the crumbled bacon over top and then pour the onion mixture over all.  Mix well.

Serve immediately, or the dish can be stored in the freezer for a yummy side for dinner another night!

 

Bacon Green Beans
Author:
Recipe type: Vegetable
Serves: 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 cans of green beans, or about 1 lb of fresh frozen green beans
  • 1 sweet onion - diced
  • 1 lb of bacon
  • 4 tbsp sugar
  • 4 tbsp vinegar
Instructions
  1. First, fry all of the bacon in a frying pan.
  2. After each piece has been fried crispy, remove and allow to cool on a paper towel (to soak up the hot grease). Once cool, crumble all bacon.
  3. Once all bacon has been fried, dice up the onion and cook it in the bacon grease. Cook until translucent.
  4. Once onion begins to cook, you can add the sugar and vinegar.
  5. Spread out the green beans in a large 9x13 dish. Spread the crumbled bacon over top and then pour the onion mixture over all. Mix well.
  6. Serve immediately, or the dish can be stored in the freezer for a yummy side for dinner another night!

 

 

 

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I could probably eat at least a dozen of these things, although I don’t believe that would be so great for my girlish figure!  These things taste just like the ones Red Lobster serves and they are so simple to make!

 

Ingredients:

2 cups Bisquick

2/3 cup milk

1/2 cup shredded cheddar cheese

1 tsp garlic salt

1 tsp parsley

1/4 cup butter – melted

1/4 cup sour cream

 

First, preheat the oven to 400 degrees.  In a large bowl, add the milk to the Bisquick.

Then add the cheese, butter, sour cream and seasonings.

Mix well – it will be a thick, gooey mixture.

Spray cooking spray on a cookie sheet and spoon out small golf-ball sized balls of the dough mixture.

Bake for 10 minutes.  Remove from the oven and use a basting brush to brush on some melted butter to the top of the biscuits.

Eat them while they’re hot!

IF you have any of these yummy biscuits left, you can store them in resealable plastic bags and pop them in the freezer!

 

Cheddar Bay Biscuits...Just like Red Lobster!
Author:
Recipe type: Bread
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 cups Bisquick
  • ⅔ cup milk
  • ½ cup shredded cheddar cheese
  • 1 tsp garlic salt
  • 1 tsp parsley
  • ¼ cup butter - melted
  • ¼ cup sour cream
Instructions
  1. First, preheat the oven to 400 degrees. In a large bowl, add the milk to the Bisquick.
  2. Then add the cheese, butter, sour cream and seasonings.
  3. Mix well - it will be a thick, gooey mixture.
  4. Spray cooking spray on a cookie sheet and spoon out small golf-ball sized balls of the dough mixture.
  5. Bake for 10 minutes. Remove from the oven and use a basting brush to brush on some melted butter to the top of the biscuits.
  6. IF you have any of these yummy biscuits left, you can store them in resealable plastic bags and pop them in the freezer!

 

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This really easy side dish is a great way to have a rich, hearty vegetable without having to eat a starchy potato!  It goes great with a piece of baked fish, or as a side dish to replace sweet potatoes!  Acorn squash has a pumpkin taste and is full of all sorts of vitamins!  To cook the acorn squash, see instructions in the first part of Acorn Squash Bread.  Once you have your cooked squash, the ingredients are simple:

Ingredients:

acorn squash

margarine or butter

brown sugar

cinnamon

 

The ingredients are done to your taste.  I had about 2 cups of steaming hot acorn squash, and I added about 2 tbsp margarine, 1/4 cup brown sugar and a good shaking of cinnamon.

Just mix it all together until it is blended and serve!

 

Mashed Acorn Squash
Author:
Recipe type: Vegetable
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • acorn squash
  • margarine or butter
  • brown sugar
  • cinnamon
Instructions
  1. First, preheat the oven to 350 degrees.  Fill a 9×13 dish with about an inch deep of water.  Slice the acorn squash in half and then use a spoon to scoop out the seeds.
  2. Place the two halves of squash cut side down into the baking dish, and place in the oven to bake for 1 hour.  Once the baking time is up, the squash should be soft and completely cooked through.  You will be able to scoop out the squash from the tough skin into a container.
  3. The ingredients are done to your taste.  I had about 2 cups of steaming hot acorn squash, and I added about 2 tbsp margarine, ¼ cup brown sugar and a good shaking of cinnamon.
  4. Just mix it all together until it is blended and serve!

 

 

 

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I’ve been concentrating on all of the wonderful summer fruits out right now, and I have been neglecting the veggies!  One of my absolute favorites is zucchini!  You can do so much with zucchini and it is wonderful low calorie vegetable that packs a punch of both protein and fiber!  Here is a great recipe to disguise the vegetable, along with another great summer veggie – corn, that even your kids will enjoy!

 

Ingredients:

1 cup grated fresh zucchini

1/2 cup fresh or frozen corn (thawed)

1/4 cup chopped onion

1 egg

1 cup Bisquick

1/4 cup milk

3/4 tsp salt

1/2 tsp pepper

toppings – sour cream and fresh cut tomatoes

 

First, grate the zucchini.

Next, in a large bowl combine the zucchini, corn, onion, egg, Bisquick, milk, salt and pepper.  Mix up well.

Heat a large skillet on medium heat with a little olive oil in the bottom.  Once it has been heated, pour the mixture into pancake sized portions.  Allow to brown on both sides.

Once the cakes have thoroughly cooked, serve with a portion of sour cream and diced tomatoes to bring out the zucchini and corn flavors!  This makes an excellent side with some roast chicken or a great vegetarian lunch or dinner!

Any uneaten cakes can be stored in resealable plastic bags and popped in the freezer to be reheated for another meal!

 

Zucchini Corn Cakes
Author:
Recipe type: Bread
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup grated fresh zucchini
  • ½ cup fresh or frozen corn (thawed)
  • ¼ cup chopped onion
  • 1 egg
  • 1 cup Bisquick
  • ¼ cup milk
  • ¾ tsp salt
  • ½ tsp pepper
  • toppings - sour cream and fresh cut tomatoes
Instructions
  1. First, grate the zucchini.
  2. Next, in a large bowl combine the zucchini, corn, onion, egg, Bisquick, milk, salt and pepper.  Mix up well.
  3. Heat a large skillet on medium heat with a little olive oil in the bottom.  Once it has been heated, pour the mixture into pancake sized portions.  Allow to brown on both sides.
  4. Once the cakes have thoroughly cooked, serve with a portion of sour cream and diced tomatoes to bring out the zucchini and corn flavors!  This makes an excellent side with some roast chicken or a great vegetarian lunch or dinner!
  5. Any uneaten cakes can be stored in resealable plastic bags and popped in the freezer to be reheated for another meal!

 

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Ramen Noodle Salad

A great recipe to bring for office parties or to make as a side dish for cookouts, this salad makes a huge amount with very few ingredients!   What you will need: 5 cups of cabbage (you can cut up your own or buy a bag of pre-shredded) 3 tbsp chopped green onions 1 pkg […]

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