Home » Kid-friendly Recipes » side dish » Page 9

Category: side dish

Corn Custard Pudding Casserole

This is another recipe from Justin’s mom. Very good! And you can prep it ahead and just put it in the oven when you need to. This photo is sideways too. Not sure what the deal is with Picasa. I’ll try to fix them later.

Corn Custard Pudding Casserole

1 pkg. frozen corn, cooked until separated (I just microwaved it for a couple minutes)
1 cup milk
1 Tbsp. margerine, melted (I skipped this)
2 tsp. sugar
1/2 tsp. salt
dash pepper
1 egg, beaten

Heat oven to 350. Beat egg in bowl. Add corn, milk, butter, sugar, salt and pepper. Stir to combine well. Pour into a well greased 1 1/2 qt. casserole. Place in pan of hot water. Bake for 1 1/4 hours.

*I used an 8″ baking dish.
*I totally forgot about the pan of hot water. It still turned out fine 🙂

Scalloped Potatoes

We had the Voogt Christmas party yesterday. I’ll post some of the recipes from the food I made. I’ll start with the potatoes. I got this recipe from Justin’s mom. Not sure why the picture is sideways :p

Scalloped Potatoes

4 medium potatoes, peeled and thinly sliced (I used red potatoes with the skins on)
salt and pepper
1 Tbsp. diced onion
2 1/2 Tbsp. butter
1 1/4 cups milked, warmed

Heat oven to 350. Arrange potatoes in layers in greased 1 1/2 qt. round casserole. Sprinkle each layer with salt, pepper and onion. And dot with butter. Pour hot milk over top. Bake covered 1/2 hour. Bake uncovered 1 hour, until tender.

Thanksgiving Feast

We had quite a spread for Thanksgiving yesterday. I hosted, so I provided all of the hot dishes. I’ll post the recipes for a few of them. I made a 20 lb. turkey, mashed potatoes, gravy, dressing, squash and green bean casserole. Family members brought corn souffle, pink salad, applesauce, rolls, pumpkin pie, apple pie and cheesecake. Everything was delicious. I didn’t take individual pictures of everything. But I got a picture of the table. I took a couple pics when I made leftovers, not as good as the original picture would have been, but better than nothing. I’ll post the recipes I haven’t shared on my blog yet. Now it’s time to decide how to use my leftovers 🙂 And I have to debone the turkey (no time last night).

Roast turkey

 

*This isn’t so much a recipe, just the method I used after doing lots of reading and wanting to do something simple for my first attempt.


1 turkey (mine was about 20 lbs.) butter

salt
pepper
garlic powder
chicken broth (or turkey if you can find it)

 

Remove neck, gizzard, etc. from turkey. Wash insided and out. Dry. Place on roasting rack. Sprinkle inside with salt and pepper (and any spices you wish). Tie with kitchen twine. Rub skin with butter. Sprinkle with salt, pepper and garlic powder. Pour broth into bottom of pan (enough to cover bottom) Roast at 325 for about 5 hours. I roasted it for about 1 hour, then covered it with foil. I removed the foil for the last half hour to brown. Add more broth or water to pan as it cooks. I used 4 cups broth plus some water throughout the cooking. Remove from oven and let rest for 30 min. Cover with foil. Make gravy with pan drippings.

Crockpot Stuffing (from A Year of Crockpotting)

 
1 loaf bread, cubed and lightly toasted in oven
1 medium onion, diced
1 cup celery diced
1 cup tart apple, peeled and diced
1/4 cup butter, melted
1 1/2 cups chicken broth (or more)
1 Tbsp. sage (I left this out b/c I didn’t have any)
1 tsp. marjoram
1/2 tsp. savory
1/2 tsp. thyme
1 tsp. salt
1 tsp. pepper
1/2 cup raisins (my addition)

 

Add onion, celery, raisins and apple to crockpot. Add seasoning and butter. Mix well. Add bread. Mix well. Add broth and stir. Cook on high 2 hours. Stir. Add more broth if too dry.

 

*I stirred the stuffing after an hour or so and added more broth then. I also turned the crockpot to low after 2 hours to let it cook a little longer and stay warm until dinner.
*If you like the celery and onions super soft you could cook them in a skillet first.
*This stuffing was so good. Never would have guessed it came out of the crockpot. But it was nice to not have to take up more room in the oven. And I prepped all the ingredients the day before.

Green Bean Casserole (classic French’s or Campbell’s recipe)

1 can cream of mushroom soup
1/2 cup milk
pepper
4 cups cut green beans (frozen, thawed or fresh, cooked) or 2 can french style green beans drained
1 1/3 cup french fried onions

 

Mix soup and milk in 1 1/2 qt. casserole. Add beans, pepper and 2/3 cup onions. Mix well. Bake at 350 for 25 min. Sprinkle with remaining onions. Bake 5-10 min. more.

 

Pink Salad (family recipe)

 

1 small pkg. cottage cheese
1 small pkg. dry red jello
1 can drained pineapple (cubes, tidbits or crushed)
1 pkg. dream whip, prepared

 

Mix all together. Chill.

 

*This sounds like an odd combination, but it’s really good! You should try it.

Corn Souffle (got this from my sister)

2 Tbsp. butter
1 pkg. (8oz.) cream cheese
1 can (15 1/4 oz.) whole kernel corn (drained)
1 can cream style corn
1 pkg. (8.5 oz.) corn muffin mix (like Jiffy)
2 eggs, lightly beaten
1 cup cheddar cheese

Preheat oven to 350. Microwave butter until melted. Add cream cheese, microwave for about 15 seconds or until cream cheese is softened. Stir until blended. Add corns and muffin mix and eggs. Mix well. Pour into greased 9×13 pan; sprinkle with cheddar cheese. Bake 40 minutes or until golden brown. Cool.

 

 

Hugs and Chips Cheesecake (got this from my mom…I think it’s a Hershey’s or Nestle recipe)

2 (3 oz.) pkgs. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 egg
1 cup mini chocolate chips
1 tsp. flour
1 tsp. vanilla
1 (6 oz.) ready made chocolate pie crust

 

Chocolate glaze:
1/2 cup mini chocolate chips
1/4 cup whipping cream

 

Heat oven to 350. With mixer beat cream cheese until fluffy. Gradually beat in milk until smooth. Add egg and vanilla. Mix well. Toss chips with flour. Stir into cheese mixture. Pour into pie crust. Bake 35 min., or until center springs back when lightly touched. Cool and top with glaze. Serve chilled.

 

Glaze:
Melt chips with whipping cream. Cook and stir until thickened and smooth. Immediately spread over pie.

Au Gratin Potatoes

I made au gratin potatoes with our pork roast. I got this recipe from Velveeta a while ago. I’ve made them several times. I didn’t have any…I don’t eat a ton of potatoes. But Justin likes them. Although he says a lot less onion would be good.

Au Gratin Potatoes

4 cups sliced potatoes (4-5 medium potatoes)
1/2 lb. (8 oz.) Velveeta, cut up
1/2 cup chopped onion (less than 1/4 cup is sufficient)
1 tsp. dry mustard (0ptional)
1/4 tsp. pepper
1/2 tsp. salt

Cook potatoes in boiling water 8-10 min., until fork tender. Drain. Toss potatoes with remaining ingredients in greased 2 qt. round casserole. Cover. Bake at 350 for 25 min. Stir gently (I didn’t do this…just served them right out of the oven).

Cornbread

I’m serving corn muffins with the corn chowder tonight. I got this recipe a long time ago from All Recipes. And I’ve never tried another one since then. It’s so good. And so easy. You don’t even need to use a mixer. I usually make it in a 9″ round pan. But I’m doing muffins tonight…easier to serve to guests. I’ll add a pic later.

*Edited 1/13/11 to be NT compatible.

Golden Sweet Cornbread

3/4 – 1 cup all purpose flour whole wheat flour (sprouted or regular)
1 cup yellow cornmeal (preferably organic)
2/3 cup white sugar organic cane sugar
1 tsp. unrefined sea salt
3 1/2 tsp. baking powder (aluminum free)
1 egg
1 cup milk
1/3 cup vegetable oil melted coconut oil

Heat oven to 400. Butter a 9″ round cake pan or 12 cup muffin pan. In a large bowl combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and oil until well combined. Pour batter into pan. Bake 20 – 25 min. (for bread) 15 – 20 min. (for muffins), until toothpick inserted in center comes out clean.

* We eat it with butter, syrup, jelly, jam or just plain.
*It goes really well with chili.
*This recipe works very well for corn dog muffins.

Canned Applesauce

I canned my first batch of applesauce of the season last night. I finally got to try out my apple peeler. All I can say is WOW! What a time saver. If you want to do any significant amount of canning and/or baking with apples I highly recommend getting one. It only takes a few minutes to peel, core and slice enough apples for a whole batch of sauce (15-17 LARGE apples) instead of like a half hour doing it by hand. I wish I had gotten one years ago.

Since I didn’t have a ton of time last night I did a batch of chunky applesauce. I added sugar to this batch…it will be for Justin and me (or Rebecca when she’s older). I cooked another batch this morning before breakfast (that’s how fast it goes with the peeler:). I’ll run that through the food mill and can it later today. I didn’t add sugar to this batch. Hopefully it’s sweet enough. Some of the apples are kind of tart this year.

I’ve still got lots of apples, so I’m hoping to do several more batches of sauce…especially since it’s so fast now. I want to freeze some sliced apples. And I’m hoping to try apple butter tomorrow. I got Justin’s mom’s recipe. Looks like it takes a while, but it’s soooo good (I’ve had hers). So we’ll see how it goes. I’ll post that recipe after I make it. Here is the basic applesauce recipe…also from Justin’s mom

.

Canned Applesauce
4 1/2 qts. apples, peeled, cored and roughly chopped into big chunks
1 qt. water
1 cups sugar (optional)
 
Boil water with sugar.
Add apples. Bring to a boil.
Boil 5 min.
Can in boiling water for 20 min. Makes 7 pts. (Can in boiling water for 25 min. if using quarts).
 
*This is the original recipe. From experience here is what I’ve come up with that works for me:
30 med – large apples
3 cups water
 
*After cooking the apples for a few minutes I mash them with a potato masher to break them up a bit more.

** I puree the apples in my Vitamix for smooth applesauce. When using this method you don’t have to peel the apples. The peels blend right in.

Applesauce Pancakes, Applesauce Chicken and Southwestern Sweet Potatoes

I made pancakes last Friday. Figured I’d post the recipe. It’s from Justin’s mom.

Applesauce Pancakes (I made them into blueberry applesauce pancakes)

1 egg
1/2 cup buttermilk (I just make sour milk…milk + vinegar)
1/2 cup applesauce
2 Tbsp. oil (I just use a little extra applesauce and leave this out)
1 cup flour (I used 1/2 white and 1/2 whole wheat)
1 Tbsp. sugar
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

Beat egg. Add remaining ingredients and beat. Cook on hot griddle. Makes 6-7 pancakes.

*I folded in blueberries after mixing the batter.

Here is what we had for lunch today. Of course I forgot a picture as usual. I’m so bad about that lately. Rebecca is a big distraction :p They are both from A Year of Crockpotting. I made them in the same crockpot. I put the sweet potatoes in a tinfoil packet next to the chicken. It worked perfectly! It’s nice to know I can make 2 dishes at once in my crockpot now and don’t always have to do an all-in-one. I can do a separate meat and side dish.

Crockpot Applesauce Chicken

4 chicken breasts or thighs
1 1/2 cups applesauce
1 onion, chopped finely
1 Tbsp. apple cider vinegar
1/4 tsp. cinnamon
1/2 tsp. pepper
1/4 tsp. red pepper flakes (I left these out)

Put chicken in crockpot. Add onion. In small bowl mix applesauce, vinegar and spices. Pour on chicken. Cook on low 5-7 hours or high 3-4 hours.

Southwestern Crockpot Sweet Potato and Corn Medley

3 medium sweet potatoes (first ones from the garden today!!)
1 can corn, drained (I just put in some frozen corn)
1/4 cup chopped onion
2 limes, juiced (I used bottled lime juice)
1 tsp. chili powder
1/2 tsp. salt
3 Tbsp. chopped fresh basil (I used dried…about a tsp.)

Peel and cube potatoes into 1″ chunks. Put in crockpot. Add onion, corn and basil. Sprinkle on chili powder and salt. Squeeze limes over top. Toss. Cook on low 5 hours or high 3-4 hours.