Crockpot Bacon Cheese Potatoes




Bacon Cheese Potatoes

Crockpot Bacon Cheese Potatoes
 
Recipe type: Side Dish
Ingredients
  • ¼ Pound cooked bacon, diced
  • 2 Medium onions, thinly sliced
  • 4 Medium potatoes, thinly sliced
  • ½ Pound cheddar cheese, thinly sliced or shredded
  • Salt and pepper
  • Butter
  • Green Onions (optional)
Instructions
  1. Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes – also to keep them from getting discolored or mushy.
  2. Layer half each of the bacon, onions and potatoes in the crockpot.
  3. Season to taste with salt and pepper and dot with butter.
  4. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
  5. Cover with remaining foil.
  6. Cover and cook on low for up to 6 hours (check at 4 hours – depending on your crock pot).
  7. Add cheese for the last 20 – 30 minutes and enjoy!

Thanks Melissa at Stockpiling Moms!

Oriental Ramen Broccoli Coleslaw Salad




Oriental Ramen Broccoli Coleslaw

Oriental Ramen Broccoli Coleslaw Salad
 
Recipe type: Entree, Salad
Cuisine: Asian
Ingredients
  • Oriental Ramen Broccoli Cole Slaw
  • 2 (3 ounce) packages beef-flavor ramen noodles
  • 2 (8½ ounce) packages broccoli coleslaw mix
  • 1 cup toasted slivered almonds
  • 1 cup sunflower seed
  • ½ bunch green onion, chopped
  • ½ cup sugar
  • ¾ cup oil
  • ⅓ cup white vinegar
Instructions
  1. Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
  2. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
  3. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
  4. Toss before serving.

Marinated Cucumbers, Onions, and Tomatoes




Marinated Cucumber Tomato

Marinated Cucumbers, Onions, and Tomatoes
 
Prep time
Total time
 
Recipe type: Side Dish
Ingredients
  • 3 medium cucumbers, peeled and sliced ¼ inch thick
  • 1 medium onion, sliced and separated into rings
  • 3 medium tomatoes, cut into wedges
  • ½ cup vinegar
  • ¼ cup sugar
  • 1 cup water
  • 2 teaspoons salt
  • 1 teaspoon fresh coarse ground black pepper
  • ¼ cup oil
  • 1 teaspoon chopped fresh mint (optional)
Instructions
  1. Combine all ingredients in a large bowl.
  2. Toss well to mix.
  3. Refrigerate at least 2 hours before serving.

Bacon and Caramelized Onion Rolls




Bacon and Caramelized Onion Rolls
 
Recipe type: Sides
Ingredients
  • 1 cup warm water (100 to 110 degrees F)
  • 1 envelope Fleischmann's® Active Dry Yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 2¼ cups all-purpose flour, or more as needed
  • 12 ounces bacon slices
  • 1 large onion, thinly sliced
  • ¼ cup port wine
  • 1 cup shredded smoked Cheddar cheese
  • 3 tablespoons butter or margarine, melted
Instructions
  1. Combine water, yeast and sugar in a large mixer bowl. Let stand 5 minutes, until foamy. Add salt, oil and 1 cup flour; beat for 2 minutes at medium speed. Add enough remaining flour to make a soft dough.
  2. Knead dough on lightly floured surface for 6 to 8 minutes, until smooth and elastic. Place dough in a well greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.
  3. While dough is rising, cook bacon in large skillet until just browned but not crispy. Drain well and crumble or chop into small pieces. Reserve 2 tablespoons bacon drippings in skillet. Add onion and cook over medium heat for 15 to 20 minutes or until onions are lightly caramelized. Add Port wine and cook until very little liquid remains. Set aside to cool.
  4. Punch dough down. Roll into a 15 x 10-inch rectangle. Spread onions over dough and then sprinkle with bacon and cheese. Roll dough up from long side, jelly roll style. Pinch seams to seal. Cut into 12 equal slices.
  5. Place each slice in a greased muffin pan, cut side up. Brush with butter. Cover and let rise in a warm, draft free place until nearly doubled, about 30 minutes.
  6. Bake in preheated 375 degrees F oven for 20 to 25 minutes, until golden. Remove to wire rack to cool.

Recipe and photo source

Garlic Mashed Potatoes




Garlic Mashed Potatoes
 
Prep time
Cook time
Total time
 
Straight from Paula Dean's Kitchen!
Recipe type: Side Dish
Serves: 3
Ingredients
  • 3 medium baking potatoes peeled and coarsely chopped
  • 1 teaspoon salt
  • 4 tablespoons butter, at room temperature
  • ¼ cup sour cream, at room temperature
  • 1 teaspoon finely minced garlic
  • 1 tablespoon (or more) whole milk, at room temperature or warmed
  • Salt and freshly ground black pepper
Instructions
  1. In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.
  2. Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.

Recipe and photo source

Green Bean, Bacon and Shallot Saute




Green Bean, Bacon and Shallot Saute
 
Prep time
Total time
 
Recipe type: Side Dish
Serves: 4
Ingredients
  • 4slices OSCAR MAYER Lower Sodium Turkey Bacon (with sea salt), cut into 1-inch pieces
  • 1Tbsp. butter
  • ½cup finely chopped shallots
  • 1lb. fresh green beans, trimmed, blanched
Instructions
  1. COOK bacon in large skillet on medium-high heat 5 min. or until lightly browned, stirring occasionally. Remove from skillet; set aside.
  2. ADD butter to skillet; cook on medium heat until melted. Stir in shallots; cook and stir 2 to 3 min. or until lightly browned, stirring occasionally.
  3. STIR in beans and bacon; cook 2 to 3 min. until heated through, stirring frequently.

Recipe Source

Homemade Cranberry Sauce




Homemade Cranberry Sauce - Easy
 
Recipe type: Side Dish
Ingredients
  • 12 ounces cranberries
  • 1 cup white sugar
  • 1 cup orange juice
Instructions
  1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Recipe and photo source

Sweet Potato Casserole




Sweet Potato Casserole
 
Prep time
Cook time
Total time
 
Recipe type: Side Dish
Serves: 8
Ingredients
  • 1 (40 ounce) can cut sweet potatoes, undrained
  • 1 cup white sugar
  • 2 eggs
  • ⅓ cup butter
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup packed brown sugar
  • 1 cup chopped pecans
  • ⅓ cup all-purpose flour
  • ⅓ cup butter, melted
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
  2. Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash.
  3. In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, ⅓ cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish.
  4. In a separate bowl, mix the brown sugar, chopped pecans, flour, and ⅓ cup melted butter. Sprinkle over the sweet potato mixture.
  5. Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.

Recipe Source

Cashew Peach Sweet Potatoes




Cashew Peach Sweet Potatoes
 
Recipe type: Side Dish
Serves: 10
Ingredients
  • 6 medium sweet potatoes
  • ½ cup packed brown sugar
  • ⅓ cup coarsely chopped cashews
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • 1 can (15-1/4 ounces) sliced peaches, drained
  • 3 tablespoons butter
Instructions
  1. Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or just until tender. Drain and cool slightly; peel and cut into cubes.
  2. In a small bowl, combine the brown sugar, cashews, salt and ginger. Place half of the sweet potatoes in an ungreased 11-in. x 7-in. baking dish; top with half of the peaches and brown sugar mixture. Repeat layers; dot with butter.
  3. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through.

Recipe and photo source

Arugula Salad with Lemon-Dijon Dressing




Arugula Salad with Lemon-Dijon Dressing
 
Recipe type: Side Dish
Serves: 1
Ingredients
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon Dijon mustard
  • 3 cups arugula
  • ½ cup grape tomatoes
  • ½ cup canned white beans, rinsed and drained
  • 2 slices rye bread, toasted and cut into 1-inch cubes
  • 1 tablespoon grated Parmesan cheese
Instructions
  1. Combine first 3 ingredients in a small bowl, stirring with a whisk.
  2. Combine arugula, tomatoes, and beans in a large bowl. Add dressing; toss gently. Top with rye bread croutons and cheese.

Recipe and photo source