Category Archives: Side Dishes

Cherry Pie Jello

11 Tuesday Jun 2019

Posted by in Jello, Nostalgia, Salads, Side Dishes, Summer

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Ingredients-

  • 1 large 6 oz box cherry Jello
  • 2 cups boiling water
  • 1- 21 oz can cherry pie filling
  • 1- 20 oz can crushed pineapple (not drained)
  • 2 cups heavy whipping cream
  • 1 cup milk
  • 1 small 3.4 oz box instant vanilla pudding

Method-

  • Boil the water. While water is heating up, pour the large box of Jello into a 9×13 pan.
  • Pour the 2 cups of boiling water over the jello in the dish. Using a whisk, slowly mix the jello and water together until all of the Jello is dissolved. Make sure to scrape up all of the Jello off the bottom of the dish.
  • Pour the contents of the can of pineapple and the can of cherry pie filling into the pan with the Jello and water. Mix with large spoon.
  • Place pan into refrigerator. Let set up for about 2 hours. It’s usually set after 1- 1 1/2 hours.
  • Whip the cream in a large bowl until stiff, set aside.In another bowl, whisk together 1 cup of milk and the box of pudding. Fold the pudding mixture into the whipped cream. Spread the whipped cream mixture over the set-up Jello mixture in the pan. Serve immediately, or return to fridge until ready to serve.

Red, White and Blue Potato Salad

14 Monday Sep 2015

Posted by in Salads, Side Dishes

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This past weekend we were in Washington for Megan’s wedding. After the ceremony we had a fabulous dinner! Best wedding food ever! Megan and Tyler hired a guy who has a BBQ food truck. Only it’s not really a truck, it’s a really awesome trailer. It was real Texas barbecue and the sides were the best ever. We all really liked the Red, White and Blue potato salad. I spent a little time on the internet searching for a recipe and this one sounds like it might come close.

Ingredients-

  • 2 lbs very small red potatoes
  • 1 teaspoon coarse sea salt
  • 1 package of bacon cooked to a crisp and roughly chopped
  • 5 ounces of blue cheese
  • ½ cup chopped green onion
  • 1/2 cup chopped celery
  • ½ cup mayonnaise
  • ¼ teaspoon salt
  • ½ teaspoon onion powder

Method-

  1. Bring a large pot of water to boil over medium heat.
  2. Chop the red potatoes into 1 inch cubes, place into the boiling water, add in the sea salt. Boil for approximately 15-20 minutes, or until the potatoes are tender.
  3. Remove the pot from the heat and pour the potatoes into a strainer to drain out all the water.  Allow to potatoes to cool to room temperature. Once cooled add the bacon, cheese, green onion and celery.
  4. In a small bowl combine the mayonnaise, salt, and onion powder. Stir to combine. Add to the potatoes and stir until completely coated.
  5. Serve immediately and enjoy!
  6. Can be stored in refrigerator in a sealed container, you may need to add more mayonnaise mixture to the salad as it will soak into the potatoes over time.

Vegetable Couscous

30 Friday Oct 2009

Posted by in Main Dishes, Side Dishes

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I often add shredded chicken, too.

1 can (14 1/2 oz) vegetable broth
1 cup plain couscous
1 medium carrot, grated
1 red pepper, diced
1 small yellow summer squash, sliced and cut in half
1 small zucchini, sliced and cut in half
1/2 cup finely chopped red onion
2 garlic cloves, pressed
2 teaspoons olive oil
1 can (15 oz) garbanzo beans, drained and rinsed
1/2 teaspoon each curry powder, ground cumin, and salt
1/4 tsp red pepper flakes
snipped fresh parsley

In a small pan, bring the vegetable broth to a boil. Add couscous, cover and remove from heat. Let stand five minutes.

In large skillet, heat oil over medium-high heat until hot. Add vegetables and garlic; cook 5-6 minutes, stirring occasionally or until vegetables are crisp-tender. Stir in garbanzo beans, curry powder, cumin, salt, and red pepper flakes. Mix thoroughly. Add couscous; continue cooking 1-2 minutes or until heated through. Sprinkle with parsley.

Au gratin Potatoes

28 Monday Sep 2009

Posted by in Side Dishes, Vegetables

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12 medium potatoes
8 tablespoons butter or margarine
8 tablespoons flour
1 teaspoon salt
Pepper
4 cups milk, heated
2 cups shredded cheese

Cut up potatoes and cook until just tender. Melt the butter in a saucepan and stir in the flour and salt and pepper. Gradually add the milk, stirring constantly. Cook over low heat and continue stirring until the sauce thickens. Put ½ of the potatoes in a casserole dish, top with 1 cup cheese and half of the sauce. Add the remaining potatoes top with ½ cup cheese and remaining sauce. Top with remaining cheese. Bake at 375F or 190C for about 15 minutes or until cheese melts. Makes 12 servings.