Historically Charcuterie Boards were created with artfully arranged cured meats and cheeses.  Nowadays you can make pretty much anything into a Charcuterie Board.

Including a Christmas Tree Charcuterie Board.

These are extremely easy to make which makes it a fun thing to do with your grandkids.  My sister Tracy’s two little granddaughters helped with this Charcuterie Christmas Tree and then promptly ate almost the whole thing! 

Their mom was surprised because usually the girls only like “orange” cheese but they gobbled up all of the cheese. 

I think that letting kids help with dishes like this really helps them become invested and much more interested and willing to try new foods.

Just watch the cute little hands below as they help to create this beautiful masterpiece!

Items Needed:

Cranberries, seedless red, green and purple grapes, star fruit, kiwi, fresh evergreen sprigs, one large stalk of celery, thyme, rosemary or mint leaves, and a variety of cheeses.  We chose extra sharp white cheddar, a dill havarti and an italian fontal caravaggio cheese.  Really, any white cheese will do.  Or even “orange” cheeses will work!

Instructions:

Cut up your cheeses into cubes and also slice the kiwi and star fruit.

On a charcuterie board, start by laying out your evergreen sprigs.

Starting at the bottom, layer your first row of cubed cheese.

Follow the cheese by a row of grapes.  Whatever color you prefer.

Then continue to the top of the three as shown below:

When your layers are done, garnish with the sliced kiwi and the star fruit.

Sprinkle with fresh cranberries.

Finish with adding some thyme, rosemary or mint leaves.

So put your grandkids to work and then get prepared for a beautiful feast! 

Recipe adapted from Muy Bueno Cookbook

Are you loving the Charcuterie idea?  Here’s another great one that we have for you!

Charcuterie Platter for Kids Snacks

The post Christmas Charcuterie Board appeared first on TGIF - This Grandma is Fun.

When I order this at Texas Roadhouse, I always add on the cinnamon brown sugar.  It is so good!  If you like that too, quickly mix 1/2 cup brown sugar with 2 Tablespoons cinnamon and sprinkle it on these potatoes. Sooo good!

So let’s get cookin’!

Ingredients:

4 medium-sized sweet potatoes
1 cup of water

Topping Options
Brown Sugar cinnamon – 1/2 cup brown sugar mixed with 2 Tablespoons cinnamon
Whipped butter
Butter
Marshmallows
Pecans, chopped 

Instructions:

Rinse and scrub the sweet potatoes
Add the water to the Instant Pot

Place a steaming trivet inside, and lay the potatoes on top

Place the lid on, and seal the pot
Use manual mode to set on high-pressure cook for 10-15 minutes, depending on the size of your sweet potato.
Allow the pressure cooker to naturally release pressure for 10 minutes
Then manually release any remaining pressure
Carefully remove the lid, and remove sweet potatoes

Serve these Instant Pot Sweet Potatoes with butter or other toppings of your choice

Leftovers can be refrigerated for up to 5 days.

Print

Instant Pot Sweet Potatoes

Delicious sweet potatoes - Just like Texas Roadhouse!

Course Side Dish

Prep Time 5 minutes minutes

Servings 4 people

Ingredients

• 4 individual sweet potatoes
• 1 cup water

Toppings Options

• Brown Sugar Cinnamon 1/2 cup brown sugar mixed with 2 tablespoons of cinnamon
• Whipped Butter
• Butter
• Marshmallows
• Chopped Pecans

Instructions

• Rinse and scrub the sweet potatoes
• Add the water to the Instant Pot
• Place a steaming trivet inside, and lay the potatoes on top
• Place the lid on, and seal the pot
• Use manual mode to set on high-pressure cook for 10-15 minutes, depending on the size of your sweet potato.
• Allow the pressure cooker to naturally release pressure for 10 minutes then manually release any remaining pressure.
• Carefully remove the lid, and remove sweet potatoes
• Serve with butter or other toppings of your choice

Notes

Leftovers can be refrigerated for up to 5 days

Wait!  Before you go, take a look at these other AMAZING sweet potato recipes!

Crash Hot Sweet Potatoes

Sweet Potato Souffle

The post Instant Pot Sweet Potatoes appeared first on TGIF - This Grandma is Fun.

There’s still time to sit out on the patio on a warm summer night enjoying barbecued food and watching the stars.  Autumn is my absolute favorite season but I still want summer to linger for a while.

Another great thing about corn on the cob is that most kids will eat it.  The other night we barbecued at my daughters house and my three year old grandson ate 2 1/2 ears of corn!  Now that’s a win-win for vegetables!

We’ve got super easy instructions on how to add this easy grilled corn on the cob to your barbecue line-up.  Here we go:

Print

Grilled Corn on the Cob

Course Vegetables

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 -12

Author This Grandma Is Fun

Ingredients

• Corn
• Butter
• Salt
• Pepper
• Parsley or Chives for garnish

Instructions

• Heat grill to medium high
• Remove some of the husks (but not all) to make grilling easier, leave the husk intact though to prevent corn from drying when it’s grilled
• 
• Trim the silks and remove the stalk with a sharp knife
• Grill corn 15-20 minutes turning several times
• Remove from grill and allow to cool 5 minutes before removing husks
• If you would like char marks on the corn, return to grill for a few minutes
• Serve with butter, salt or your favorite toppings

If you are looking for another corn recipe that is in the top viewed 10 recipes on our site, take a look at this 5 ingredient Corn Casserole.  There’s a reason why it’s one of our most popular dishes…It’s super easy and oh so yummy!

Enjoy a few more warm summer nights will ya?  I know I am going to!

The post Grilled Corn on the Cob appeared first on TGIF - This Grandma is Fun.

The second phase of the holiday season has started! It’s time to start the countdown to friends, family, and warm, cozy, comfort food. Are you ready for Thanksgiving? Here’s 101 tastiest Thanksgiving side dishes for you to try this year!

Nothing makes you feel better than a warm slice of bread with melted butter. Mm-MMM! 

1. 15 Minute Stuffed Cheesy Bread– Eating on a Dime cheesy bread is making my mouth water.

2. Copycat Texas Roadhouse Rolls– If you make The Cozy Cook‘s copycat rolls, prepare a ton because they will get gobbled up fast!

3. Sweet Potato Honey Cornbread– So many wonderful fall foods combined into one! Find this recipe at Black Girls Who Brunch!

4. The Best Pumpkin Muffins Ever–  We do not use the word “best,” lightly. Try it out for yourself and you’ll see what we mean!

5. French Bread Dinner Rolls– Can you just imagine the flavor of this bread from Serena Bakes Simply From Scratch spread with warm butter? I’m not drooling…

6. Cheese and Garlic Crack Bread– RecipeTin Eats‘s bread is a fun way to bring guests together. 

7. Buttery Fluffy Cornmeal Dinner Rolls– Buttery? Fluffy? Count me in! Check out this recipe at Mel’s Kitchen Cafe.

8. Quick and Easy Bread Sticks– If Thansgiving gets a little busy at your house (I know it does at our’s!), you’ll love quick and easy bread sticks from Jamie Cooks it Up!

9. Outback Molasses Bread– I love a lot of things about Outback, but I can’t lie that their bread is my favorite. Thankfully, It’s Always Autumn has a perfect copycat recipe!

10. Grandma’s Southern Buttermilk Biscuits– You know it’s good if it has the words “Grandma” and “Southern” in the title! Try these biscuits from Divas Can Cook!

11. Crusty Sourdough Rolls– Where has this bread been all my life?! Fin it at Heart’s Content Farmhouse.

12. Cranberry Pecan Pumpkin Bread– This bread from Mom On Timeout is everything a fall bread should be!

13. Cheddar Herb Irish Soda Bread-I can’t wait to try this cheesy bread from The Café Sucre Farine!

14. Buttermilk Honey Bread– Kudos Kitchen by Renée says this bread is like a little piece of heaven!

15. Fall Spiced Cornbread– With just the right blend of nutmeg, cinnamon, and ginger, you’ll fall in love with the flavor in The View From Great Island‘s cornbread.

16. No Knead Rosemary Bread– Whoever is looking for an easy, make-ahead bread, check out Damn Delicious‘s no knead rosemary bread!

My favorite part of Thanksgiving- potatoes!

17. Cheesy Ranch Potatoes– If you want to change things up with your potatoes this Thanksgiving, try The Salty Marshmallow‘s recipe!

18. Baked Garlic Parmesan Potato Wedges– Who says Thanksgiving potatoes need to be mashed? Try potato wedges this year from Creme de la Crumb.

19. Loaded Mashed Potato Gratin– Carrie’s Experimental Kitchen‘s recipe includes lots of bacon and lots of cheese. What’s not to love?

20. Twice Baked Potato Casserole– Because baking potatoes twice brings them to the next level. Try this mouthwatering recipe at Simply Stacie!

21. Lipton Onion Potatoes– It’s almost ridiculous how easy and delicious these potatoes are!

22. Parmesan Garlic Butter Potatoes– So cheesey, so crispy, so right. Find the recipe at Norine’s Nest.

23. Melting Potatoes– I can’t even fathom how delicious this recipe from Curry Trail sounds.

24. Cheesy Scalloped Potatoes– An American classic for an American holiday! We love Spend with Pennies‘s recipe!

25. Best Hassleback Potatoes– I love how fancy these potatoes from Lavender & Macarons  look!

26. Slow Cooker Ranch Potato– The ultimate easy potato recipe from The Recipe Pot!

27. Baked Cheesy Mashed Potato Bites– I love how Trending Recipes‘s potato bites sneak in broccoli. Kids will love them!

28. Pumpkin Scalloped Potatoes– You’ve had cheesy scalloped potatoes, now try The Blond Cook‘s pumpkin scalloped potatoes!

29. Best Creamy Dreamy Mashed Potatoes– If you dream of potatoes, you’ll love this recipe from Cooking For Keeps.

These savory dishes will have all your guests’ mouths watering!

30. Scrumptious Roasted Vegetables– Looking for a way to livin’ up your vegetables? Try Craving Tasty‘s roasted vegetables!

31. Broccoli Cheese Bake– This dish from An Italian in My Kitchen will be a hit with all your guests, even kids!

32. Garlic and Herb Asparagus– I love asparagus and was thrilled to find this recipe from Dinner at the Zoo. It gives me one more reason to eat asparagus.

33. 5 Ingredient Corn Casserole–  You’ll love this easy and delicious corn casserole! So simple, but the results are amazing!

34. Crack Corn Salad– You’ll never get enough of this corn salad from Sweet and Savory Meals!

35. Oven Roasted Butternut Squash– The Healthy Foodie‘s butternut squash is everything I imagine a fall dish should be.

36. Honey Glazed Roasted Veggies– These vegetables from Lauren Conrad are the perfect blend of sweet and savory!

37. Lemon Garlic Orzo with Asparagus– The Garden Grazer‘s recipe adds a fresh flavor to asparagus. 

38. Cheddar Vegetable Au Gratin– Mmmmm, easy and cheesy! Try it at McCallum’s Shamrock Patch.

39. Balsamic Green Beans and Mushrooms– You’ll love this vegetable casserole from Let’s Dish.

40. Cheesy Garlic Zucchini Bites– These zucchini bites from Host the Toast are drool-worthy!

41. Roasted Pumpkin Macaroni Cheese– Who knew pumpkin and mac n’ cheese would make such a delicious combination? Check out Something Sweet, Something Savory‘s recipe!

42. Loaded Veggie Salad– We love how beautiful Pip and Ebby‘s vegetable salad is! So many colors!

43. Slow Cooker Cheesy Creamed Corn– As if creamed corn wasn’t good enough, The Diary of a Real Housewife added cheese! Yum!

44. Harvest Thanksgiving Vegetable Hash– All the best vegetables combined into one dish with this recipe from Unbound Wellness.

45. Roasted Carrots with Candied Pecans and Goat Cheese– This dish from Inspired by Charm is light and tasty!

46. Savory Pumpkin Casserole– I recently found out that pumpkin is in fact a fruit, not a vegetable. Nevertheless, it makes for an excellent faux-veggie dish in this recipe from Low Carb Yum!

Check out these beautiful greens! 

47. Autumn Pear Salad– Feel Good Foodie salad is seasonal and festive!

48. Apple Pecan Fall Salad– Nothing says fall like pecans and apples! Try them in this beautiful salad from Mamagourmand!

49. Cranberry Quinoa Salad with Candied Walnuts– Peas and Crayons‘s salad proves that is possible to be both nutritious and delicious.

50. Maple Pumpkin Autumn Salad Dressing– Where has this dressing been all my life?! Check out this recipe at The Cookie Rookie.

51. Pomegranate, Pear & Avocado Salad– Did you say avocado? You can count me in! I can’t wait to try Gimme Some Oven‘s salad!

52. Honey Mustard Brussels Sprout Salad– If you never thought liking brussels sprouts was a possibility, think again. What’s in the Pan?‘s salad is sure to change your mind!

53. Roasted Sweet Potato & Arugala Salad– This salad from Ambitious Kitchen is everything a Thanksgiving salad should be.

54. Spinach Salad with Apples, Walnuts & Feta– This salad from The Kitchn looks irresistible!

55. Pumpkin Avocado Feta Salad– You will love Chef Not Required‘s unique blend of fall flavor in this salad.

56. Roasted Butternut Squash Salad– Lucky for everyone reading this, Tastes Better From Scratch found another delicious way to eat butternut squash.

57. Apple Cider Vinegar Salad Dressing– Bonus: this recipe from Hungry For Inspiration is also keto friendly!

One thing I look forward to every Thanksgiving is the cranberries! They add such a unique flavor that comes only once a year. 

58. Cranberry Cinnamon Pear Sauce– This sauce from One Hundred Dollars a Month is the perfect companion for your Thanksgiving turkey.

59. Cranberry Brie Bites– What is it about brie that makes everything fancier? This recipe from Mommy’s Kitchen makes me feel so high-class.

60. Cranberry Pecan Sweet Potato Wild Rice– Fun fact: wild rice is not actually rice. It is, however, wildly delicious, like in this recipe from The Recipe Critic.

61. Cranberry Fluff Salad– That Skinny Chick Can Bake‘s fluff salad is heavenly!

62. Cranberry Jello Salad– Num’s the Word‘s salad is traditional with a hint of tropical.

63. Cranberry Cream Cheese Crescent Bites– Can you ever go wrong with Pillsbury crescents? The answer is, no, you can’t. They are perfect for any and all occasions, as you can see with this recipe from Pillsbury.

64. Cranberry Orange Relish– Everyday Eileen‘s relish pairs with many foods, and will bre great not only for the Big Day, but for left overs.

65. Cranberry Sauce Crostini– Always Order Dessert‘s crostini is both easy and impressive.

66. Cranberry Pepper Jelly Dip– We love this original take on cranberries from Life With the Crust Off.

67. Orange, Cranberry Cream Biscuit– Food Ahead‘s biscuits are delicious and pretty to look at too.

Believe it or not, most “yams,” we eat in the USA are actually sweet potatoes. 

68. Baked Candied Yams Soul Food Style– I Heart Recipes‘s candied yams are melt-in-your-mouth-good

69. Maple Oven Roasted Sweet Potatoes– Fill your kitchen with the sweet aroma of maple and sweet potatoes with this recipe from Lemon Blossom.

70. Spicy-Sweet Roasted Sweet Potatoes– If you like to have a little kick in your potatoes, you’ll love Spicy Southern Kitchen‘s recipe.

71. Baked Yams with Apple and Bacon– You’ll love this delicious fall dish from D’Artagnan.

72. Cinnamon Pecan Sweet Potato Rounds– The Whole Cook‘s sweet potato rounds are the perfect sweet addition to Thanksgiving.

73. Creamy Sweet Potato Bake– If you’re looking for the new family favorite, look no further than Clean Food Crush‘s sweet potato bake!

74. Baked Yam Brussel Sprouts– Want something sweet and saltfy? You’ll love Canadian Cooking Adventures‘s recipe.

75. Instant Pot Candied Yams– Whip up tender, tasty yams in a flash with Simply Happy Foodie‘s Instant Pot recipe!

76. Praline Yams – Give your yams an extra crunch with Confessions of an Overworked Mom‘s yam dish.

77. Pumpkin Pie Spiced Sweet Potatoes– You can never have too much pumpkin spice in the fall, am I right? Follow Premeditated Leftovers‘s recipe for pumpkin spice sweet potatoes!

78. Sweet Potato Souffle– I have one word for you- streusel. If that doesn’t convince you that you’ll love these sweet potatoes from Daily Appetite, I don’t know what will.

79. Roasted Sweet Potato Rounds– Who wants to wait an hour for baked sweet potatoes? Cut that time by 20 minutes with this recipe from Fork in the Road!

80. Thanksgiving Stuffed Yams– Everything should be stuffed on Thanksgiving. Turkey, yams, and finally your belly! Try this recipe from Living Loving Paleo

81. Maple Walnut Twice Baked Sweet Potato– We have twice baked potatoes and then we have twice baked sweet potatoes. Choices, choices. Find this recipe at Diaries of Nia.

82. Mashed Yams with Feta– Doesn’t this recipe from Cooktoria sound dreamy?

83. Maple Bacon Sweet Potato Hash– The fun thing about this recipe from Delicious Little Bites is that it can be used for Thanksgiving or breakfast.

84. Sweet Potato Fritters– If you need something a little fancier than fries for Thanksgiving, you’ll love Mommy Cooking‘s fritters.

85. Sweet Potato Muffins– Sweet potatoes are also delicious in bread. You’ll love these muffins from The Pretend Chef!

Everyone has their own special stuffing recipe they like to use. These bloggers shared their favorites and they all look amazing! 

86. Crockpot Stuffing– Make it easy for yourself this year with Julie’s Eats and Treats‘s crockpot stuffing!

87. Grandma’s Thanksgiving Dressing– Who knows how to make Thanksgiving stuffing better than Grandma? Try this reicpe at Sweetpea Lifestyle.

88. Squash, Chestnut, & Brioche Stuffing– Try something new with this stuffing from Martha Stewart!

89. Homestyle Sausage Stuffing– This stuffing from Cinnamon, Spice & Everything Nice is described as being “worth fighting over.” I don’t think we need to do any more convincing that this recipe is good!

90. Sage, Onion and Smoked Bacon Stuffing– Can you imagine how delicious the aroma from Garden & Table‘s stuffing would be? My mouth would definitely be watering.

91. Classic Stuffing– If just need a good ol’ classic, head over to Recipe Girl!

92. Amish Potato Stuffing– One thing I know about Amish food is that it tastes incredible! Brooklyn Farm Girl‘s Amish potato stuffing is sure to be a hit!

93. The Best Homemade Stuffing– If you’re a stuffing fanatic, you’ll love this recipe from Wine & Glue!

94. Southern Cornbread Dressing– As if cornbread wasn’t already amazing, you can put it in stuffing, ahem- excuse me- dressing for incredible texture and flavor! Try this dish at South Your Mouth

95. Cranberry Apple Stuffing– Cranberries and apples add just the right amount of sweetness in this recipe from House of Yumm.

96. Make Ahead Herb Stuffing– Give yourself a break Thanksgiving day with Call Me Betty‘s make-ahead stuffing.

97. Old Fashioned Chestnut Stuffing– Who says chestnuts are only for Christmas? You’ll love Palatable Pastime‘s stuffing on your turkey!

98. Smoked Oyster Stuffing– For any seafood lovers, give this stuffing from Champagne Tastes a try!

99. Rye Bread, Onion and Apple Stuffing– Savory Nothings‘s recipe is sure to have everyone drooling!

100. Simple is Best Dressing– Check out this simple, easy recipe from Bon Appetit</>

101. Caramelized Onion, Sausage & Pecan Stuffing– All these flavors in one incredible stuffing?! Count me in! check out this dish at No Spoon Necessary!

The post 101 Tastiest Side Dishes for Thanksgiving appeared first on TGIF - This Grandma is Fun.

Hey there! It’s Mandy from Mandy’s Recipe Box and I have the best rice recipe you will ever taste. That’s a big claim, but it’s true. I saw the recipe floating around Pinterest and gave it a try. It’s amazing. It is called Stick of Butter Rice but I call it Dirty Rice since that’s what most people will know it by. It comes from Thirty Handmade Days. It’s so simple yet so delicious. Even my daughter who doesn’t love rice, liked this. Just four ingredients and 60 minutes to having it on the table.

Print

Dirty Rice

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 8

Author Mandy Bird

Ingredients

• 1 c. uncooked white rice NOT instant
• 1 10 oz can of condensed French Onion Soup
• 1 10 oz can of beef broth
• 1/2 c. of butter sliced

Instructions

• Preheat oven to 425 degrees F.
• In a 9x9 square pan, mix together the rice, soup and beef broth.
• Place slices of butter over the top.
• Cover with foil and bake for 30 minutes.
• Remove foil and bake another 30 minutes.
• Serve.

Notes

You may want to double or triple this recipe, it's that good! Just use a 9x13 pan.

Be sure to follow Mandy’s Recipe Box on Social Media:

Facebook | Pinterest | Instagram | Twitter

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The post Dirty Rice appeared first on TGIF - This Grandma is Fun.

I’m sure that there are “staples” that you have in your kitchen.  Ingredients and food that you always have on hand; flour, sugar, bread, eggs, milk, etc.

I do that too.  Then there are certain other things that I hate being without.  Whenever I see a case lot sale, I will ALWAYS buy pineapple chunks and mandarin oranges.  I hate being without them!  It seems like I have a lot of recipes in my arsenal that use these ingredients so I usually  have them in stock.

Which works out great when I want to make this Creamy Fruit Salad.  I’ve had this recipe for about 30 years and it is a “staple” in our family.  This dish shows up frequently at our Sunday dinners but doesn’t last for long.  I have tried to substitute the maraschino cherries out for strawberries or fresh raspberries but my family is so used to the cherries, that they complain about making any kind of change.  If you are making this for your littles, they should love the maraschino cherries!

Your family should also love the creamy, tropical tasting sauce.  In my opinion, it really makes this salad!

Print

Creamy Fruit Salad Recipe

Course Salad

Author Made From Pinterest

Ingredients

• 2 cans of chunk pineapple drained but save the juice
• 3 cans of mandarin oranges drained
• 3 bananas
• 1 small jar of maraschino cherries drained and cut in half
• 1 large 6 oz regular vanilla pudding ( not instant)

Instructions

• Drain the pineapple but save the juice.
• Mix pineapple juice and vanilla pudding together in a medium saucepan.
• Cook over medium heat until thick. Mixture will get clearer.
• Let cool for a few minutes, then with a sheet saran wrap, place over the pudding mixture, pressing it into the mixture all across the top of your sauce pan. Put in refrigerator to chill. The saran wrap should prevent your pudding from getting a "skin".
• When the pudding mixture is chilled, add the drained pineapple, drained mandarin oranges and maraschino cherries.
• Cut your bananas and add to the fruit salad right before serving to avoid the bananas browning.

 I hope this great fruit salad becomes a “staple” in your family too!

This awesome post has been shared with Home Stories A to Z

The post Creamy Fruit Salad Recipe appeared first on TGIF - This Grandma is Fun.

Print

Easy Cauliflower Mash Recipe

Ingredients

• 1 head cauliflower rinsed and drained, cut into florets
• 2 Tablespoons heavy cream
• 1 Tablespoon butter
• salt and pepper to taste

Instructions

• Place cauliflower florets in a microwave safe bowl and cover with plastic wrap.
• Poke holes in plastic wrap with fork.
• Microwave for 6 minutes
• Add cream and butter and toss to coat.
• Place in high power blender or food processor.
• Blend until smooth.
• Add salt and pepper to taste.

Notes

To add different flavors, try sour cream and chives, garlic, or cheese and bacon. This is a very versatile recipe!

I love cauliflower. Can you tell?

Hot Roasted Cauliflower and Cheddar Dip

Wisconsin Cheddar Cauliflower SoupOven Roasted Cauliflower

This amazing post has been shared with Living Well Spending Less and Whipperberry.

The post Easy Cauliflower Mash Recipe appeared first on TGIF - This Grandma is Fun.

You can’t go wrong with cherry jello. It is super easy to make, red-colored, wiggly, sweet, and full of fruit. Everyone will love it!

Where did the name of the recipe come from?

Do you have recipes in your recipe files that have funny names? There are the names of just a few of mine! Mississippi Sin Dip, Million Dollar Spaghetti and White Trash Bars.

The recipe that I am sharing today is another one of those recipes. “The Most Wonderful Cherry Jello You Will Ever Eat in Your Life”. How can you resist something with a name like that?

Actually, I got this recipe from a friend of mine over 25 years ago. We were at a party where everyone was supposed to bring something, and this is the jello she brought. 

As I was in line getting my plate of food, a man was ahead of me who was on his second round. He turned to me and told me that he wanted to come back to get some more of this cherry jello, and he wanted to know what it was called because it was the most wonderful cherry jello he had ever eaten in his life.

Then, I asked my friend about the name of her recipe. She smiled and told me how it was called. You guessed it. In fact, it was called The Most Wonderful Cherry Jello You Will Ever Eat in Your Life. 

Honestly, I wasn’t expecting any other name. I told her about the man in front of me, and we had a great laugh!

Since then, it became a family staple while my kids were growing up, and to this day, it is still my son’s favorite jello side dish. It calls for cherry pie filling, which almost turns it into a dessert, and the whipped topping isn’t just Cool Whip and adds a decadent creamy topping.

Why you will love this recipe?

Surely, I have to admit. It is not a recipe for cherry jello you expect. There are some secret ingredients added. It is where the magic happens. And every outstanding dessert has its secret ingredients. Once you try it, you will never want to make it any other way. 

With pineapples, instant vanilla pudding, and cherry pie filling, you just can’t go wrong. It is a spectacular experience for your taste buds!

This recipe is:

• gluten-free
• fruity
• kids-friendly
• low-calorie
• with natural sweeteners

Frankly, I had no idea that cherries and pineapples go that well together. But when I tried this jello, it made perfect sense. In my opinion, the instant vanilla pudding gives it a creamy feeling, and the chunks of pineapples add this mouth-watering effect. 

All these natural fruit sweeteners are full of a range of healthy nutrients. In fact, it is a great way to add more vitamins and minerals to your diet.

It is low-calorie, too. How amazing is this! No crust or base that would add more calories. Just fruit, instant vanilla pudding, milk, and cool whip.

If you prefer, add some sweetener. But don’t make it oversweet. The fruit taste is more noticeable when there is a little bit of sourness. At least, this is how I prefer to make my cherry jello.  

Print

The Most Wonderful Cherry Jello You Will Ever Eat in Your Life

Course Salad

Author Made From Pinterest

Ingredients

• 1 6 oz pkg cherry jello
• 1 large can crushed pineapple do not drain
• 1 can Comstock Red Ruby Cherry pie filling or other Cherry Pie Filling
• 1 3 oz pkg instant vanilla pudding
• 1 cup milk
• 2 cups Cool Whip

Instructions

• Combine cherry gelatin with 2 cups of boiling water. OMIT 2 cups cold
• water as directed on the package. Add crushed pineapple with juice and cherry pie filling.
• Pour into 9x13 pan
• Chill.

Topping

• Combine pudding with 1 cup milk and beat. Let set for 1-2 minutes until slightly thick.
• Add Cool Whip and mix well.
• Spread on top of the chilled cherry jello.
• Refrigerate until ready to serve.

How to use The most wonderful jello you will ever have in your life recipe?

This dessert is perfect for any occasion. From family dinners to grandkids’ birthday parties, this recipe is a must! What I love about it is that you can use it for a lot of other desserts. Get creative in the kitchen to make the taste you crave!

What is a party without jello? It is the ultimate party food to make in glasses, served with some whipped cream on top. Or serve it on a plate and make it finger food. 

If you are planning a cookout or a family dinner? It may take a little bit of your time, but it is worth it. 

You can use this cherry jello in:

• cherry pie
• no-bake jello pie
• cobbler
• crumble
• pannacotta
• vegan raw cake
• tart
• fruit tartlets
• layered Christmas jello
• layered rainbow jello
• cherry jello cups
• parfaits

Make the recipe super healthy

With cherries and pineapples added to the recipe, it is already healthy. But you can substitute some of the products to lower the calories even more.

Are you going vegan? In this recipe, you will see some animal products. Surely, you can easily substitute them and make the recipe vegan-friendly. 

Indeed, there are pineapples added to the recipe. It makes it a little bit different and makes the taste much more versatile. I told you, it is not ordinary cherry jello at all. 

Use some whipped coconut cream on top. Make the dessert with plant-based products only to make it healthier and guilt-free. 

If you prefer your dessert sweeter. For example, add some zero-calorie sweetener instead of sugar, such as stevia or erythritol. 

Cook with your grandkids

Are you looking for a recipe to prepare together with your grandkids? After all, it’s always a good idea to use cooking as a time to bond, and spend quality family time. They will want to help you with this one. What is more, it is easy, and there is nothing that can go wrong. Your grandkids will love the process and the result, too! 

First of all, they will be interested to see how to make their jello. I will give you another idea of how to spark curiosity even more! Pick some silicone molds with different animals or other funny characters. Fill them up with the cherry jello and let them eat it after that. Store them in the fridge for a few hours to set. It is going to be a healthy fruity wiggly treat, indeed. 

Bring some Jello to your party

Are you hosting a party? This cherry jello recipe can save the day! And it will make the preparation less stressful, too. 

It appears that a tropical theme party can’t go without jello. For instance, top it with a cocktail cherry and a piece of pineapple for a more summer feeling.

Besides, whether you are going to a Halloween party or a grandkids’ birthday party, jello is a great way to bring some tasty treats to the table. 

It is perfect for:

• Tropical theme party
• Christmas party
• Halloween party
• Birthday party
• Family reunion
• Cookout
• BBQ backyard party
• Picnic
• Cherry theme party

Without a doubt, it is easy to make, affordable, and healthy treat. You can prepare a batch of jello and serve it as a welcome drink if you are hosting the party.

You can easily change the appearance of the jello and decorate it according to the party theme. 

Are you going to a family reunion? Then, make a large batch of the most wonderful jello you will ever have in your life! 

Are you hosting a family Christmas dinner? The red color is traditional for this time of the year. It creates the festive and holiday feeling we all love! Make this cherry jello recipe and sprinkle it with coconut flakes on top to add some snowy mood. 

Or are you planning Valentine’s day party? No problem. Just use a heart-shaped pan and prepare the jello in this shape.

What types of fruit should you use?

In the recipe, we use canned cherries and pineapples. Actually, you can choose frozen if you prefer. 

Feel free to use any other fruit you like. Moreover, it is going to be amazing with strawberries and raspberries. 

However, to make it a different color, you can use peaches, mango, or blueberries. 

Kids-friendly recipe

Clearly, not only the grandkids, but adults love jello, too. It is so much fun. It is that tasty and inexpensive to prepare, that we can’t resist it. Moreover, I make jello for every occasion possible. And everyone enjoys it!

Generally speaking, we know that grandkids love eating food with bright colors and jello is one of them. Especially, cherry jello has an amazing red color! Serve it in small glasses with a decoration of fresh fruit and your grandkids will love it! 

Undoubtedly, you should bring jello to your next party. Surely, not an ordinary one, but the most wonderful jello you will ever have in your life!

How to store The most wonderful cherry jello you will ever eat in your life?

If you have any leftovers, consider yourself lucky, of course. Store the cherry jello in an airtight container in the fridge for up to 5 days. 

Avoid freezing the jello. 

How to serve the Cherry jello?

In the recipe, we use whipped cream to top the jello. You can use ice cream of your choice or vegan yogurt. 

Certainly, experiment to find what is the best flavor combo for you!

In conclusion

In short, satisfy your sweet tooth with this guilt-free jello treat. 

It is perfect for any occasion. Cherries and whipped cream come together for the ultimate fruit dessert! Offer this low-calorie delicious treat to your grandkids and make them happy. 

Last but not least, I hope that you try it and that maybe you too will think that it’s the most wonderful cherry jelly you have ever eaten in your life! It is worth every bite.

Did you like this tasty cherry jello recipe? We’d love for you to check out some of our other great recipes like these!

• Easy Cherry Cheesecake Recipe
• Cherry Cheesecake Dip With Cinnamon Pie Dippers
• Cherry Bars
• 25 Mouth-Watering Campfire Desserts
• Jello Stars Recipe

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These Oven Roasted Potatoes are a much healthier option than frying them in butter (even though that’s my favorite way to eat them!).The herbs and spices give them such a tasty flavor.

Mandy from Mandy’s Recipe Box here!

Did you know that potatoes come in three basic types? There’s starchy russet potatoes that bake up fluffy and are great for frying, too. There’s the round waxy potatoes that are excellent in soups, casseroles and potato salads. Finally, there are the all-purpose potatoes that are in between and work great in most recipes. Helpful tidbit for the day and you’re welcome. I made these potatoes with a steak for my husband. For lunch. On a Wednesday. Usually you think steak and potatoes are a special weekend dinner. Not this time. And…..he LOVED them! So make these potatoes along side a steak and you’ll be loved.

Print

Oven Roasted Potatoes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Mandy Bird

Ingredients

• 6 russet potatoes peeled and cut into bite sized pieces
• 2-3 Tbsp. olive oil
• 1 tsp. dried minced onion
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 1 tsp. paprika
• 1 tsp. salt

Instructions

• Place potatoes in a gallon sized ziploc bag or large bowl.
• Sprinkle with remaining ingredients; shake or stir to mix.
• Spread potatoes on a 15x10 pan.
• Bake uncovered at 400 degrees F for 30 to 40 minutes, stirring occasionally, until crisp and golden.

Be sure to check out these recipes, too!

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This post has been shared with Living Well Spending Less.

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For my first post I decided to use a real foodie adventure as a jump off point. I happened to go on one of my yearly treks to Toronto recently. A couple of times a year I make the 4 hour trek up there to visit a blogging friend. We hang out, visit local markets and hit fabulous restaurants. It’s always a blast. My friend Isabelle blogs at Crumb, it’s such an amazing site. Some time ago I pinned a recipe of hers that uses rainbow carrots. I’ve never been able to make them because I can never find rainbow carrots in my area.

As luck would have it Isabelle and I happened upon some at a small market we visited last weekend. I realize they are hard to come by in some areas, but if you ever happen upon them make sure you grab a few bunches. When I got home from my trip I made a few different recipes using the rainbow carrots. One of the recipes I made was Isabelle’s Balsamic Roasted Carrots. I had been wanting to make them since I first pinned them a couple of years ago.

I have to say they turned out amazing. I love roasted vegetables so I could eat these every single day. The balsamic vinegar adds just the right hit of flavor, and the honey adds a touch of sweetness. I opted to leave out the thyme, simply because I didn’t have any on hand.

You can totally make this recipe with regular carrots if you do not have access to rainbow carrots, or baby carrots. Use what you have, that tends to be my motto in life. You can’t sweat the small stuff. If all you have is regular carrots, use them and adjust the time a bit.

Thanks for reading today. Tune in next month when I share something seriously decadent for the holiday season. Thanks to the gals for inviting me to join the team. I’m pleased as punch to be here.

Print

Roasted Rainbow Carrots

Author Adapted by Cravings of a Lunatic

Ingredients

• 2 bunches fresh carrots peeled and trimmed
• 1 tablespoon good quality olive oil
• 1 teaspoon salt
• ½ teaspoon white pepper
• 2 tablespoons honey
• 2 tablespoons balsamic vinegar

Instructions

• Preheat the oven to 425 degrees F.
  
• Line a rimmed cookie sheet, or pan, with parchment paper. Set aside.
  
• If the carrots are really large you can slice them in half lengthwise. If they are thin you can leave them whole. Peel if desired. I did one batch peeled, and one batch not peeled.
  
• Place the carrots in a large mixing bowl and toss with oil, salt and white pepper. Make sure to toss until evenly coated.
  
• Now arrange the carrots in a single layer on your cookie sheet. You can place some cut side down, and some cut side up. Whatever works for you.
  
• Place the cookie sheet in the oven, and roast the carrots for about 10 to 15 minutes, depending on
• thickness
  .
• In another small bowl add the honey and balsamic vinegar, whisk until it comes together perfectly. Pour this over top of the carrots evenly, move the carrots around until it evenly coats them all.
  Roast the carrots for an additional 15-20 minutes, depending on size. You can cook them to taste, if you like al dente cook them for a little less time. If you like them soft you can cook them for longer. I like mine to caramelize almost to the point of overdone, with the inside of the carrots being soft. It's just how I roll.
  
• Remove from oven. They are best when eaten immediately. 
  
• Serve with a big old rainbow coloured smile!

Take a look at some other great posts by Kim! Just click on the picture to be taken to the recipe.

This amazing idea has been shared with Whipperberry

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My daughter had a little bit of a meltdown last night. It’s football season, she is in Colorguard, and the schedule is intense. The straw that broke the camel’s back was an online chemistry quiz. She was up at 5am, went to early morning religion class, school, practice, straight to piano, grabbed something to eat, came home, ate her dinner, and then finally had time to take her online quiz. It was an open notes quiz, but when you are mentally burned out, what does that matter?

She bombed it.

5 times.

That’s when she lost it, and started to cry. I don’t blame her. We talked it through, emailed the teacher, made a plan. It will all work out.

When I am feeling like she did last night, I am so tempted to eat some comforting junk food. And the holiday season, while I love it, can be very stressful. And there is lots of comforting junk food available during the holiday season. I was looking for a recipe to indulge in that was “holidayish” and comforting, but would still leave me feeling healthy. Man, I found it!

Sometimes when I find a new recipe that I love, I just don’t know how to do it justice here on the blog. This is one of those recipes that is better than good. This is wowzer! I would eat it as a main course for lunch and dinner. No sides. Okay, so I kind of did do that. Word of advice; make a double batch. I will make double next time, and I will be making it just for me and my man. One recipe each, and it will probably be just barely enough! It is definitely going to be on my holiday table. I really hope you try it and can’t wait to hear from you when you fall in love!

Fat Girl Trapped in a Skinny Body introduced me to this wonderful Cold Rice Salad for Fall. It is chock full of healthy goodness that tastes so good it would appeal to anyone! This recipe is not just for health nuts! And it is such a great recipe for the holidays, because you can make it ahead and serve it cold.

I love the nutty goodness of wild rice. You could use brown, or even black thai, but wild rice is my choice. I love the cranberry, nuts and hint of orange. This Pin Rocks!

Print

Cold Rice Salad for Fall

Author Adapted by Made From Pinterest

Ingredients

Salad Ingredients

• 1 cup wild rice
• 1/2 cup dried cranberries
• 1/3 cup chopped toasted pecans
• 1/3 cup chopped toasted unsalted cashews
• 1/4 cup finely chopped green onions
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped red onion

Dressing Ingredients

• 2 tablespoons raspberry vinegar or red wine vinegar
• 1 tablespoon orange juice
• 1 clove garlic minced
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 1/3 cup olive oil
• 1/2 tsp ground pepper

Instructions

• Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 minutes. Drain well and cool.
• While the rice is cooling, mix the dried cranberries, pecans, cashews, green onion, celery and red onion.
• Combine the vinegar, orange, garlic, mustard and sugar in a blender. While the blender is running, gradually pour in the olive oil. Pour the dressing over the rice mixture and toss.
• Season with salt and pepper to taste.

Check out some of our other holiday recipes!

Pumpkin Crunch CakeTexas Roadhouse Rolls with Honey Cinnamon ButterSweet Brown Sugar Baked Ham

This amazing post has been shared with: Living Well Spending Less and Whipperberry

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• Spray a muffin tin with non-stick cooking spray.
• Separate biscuits and press one into the bottom and sides of each muffin cup.
• Spoon applesauce into biscuits.
• Bake at 400 degrees F for 10-15 minutes until done.
• Remove popovers from tin and let cool.
• In a bowl, add milk to powdered sugar a tablespoon at a time, until mixture is a drizzling consistency. Drizzle glaze over popovers.

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This arugula and grilled pear salad combines the peppery flavor of arugula with the sweetness of grilled pears tossed in tangy Dijon vinaigrette dressing.

I grew up with iceberg lettuce. I only thought lettuce was iceberg lettuce. I had no idea the wondorous varieties of lettuces in this vast world. After all, mom did the grocery shopping and we ate what she bought. When schools sold salad, it was iceberg. When we went to simple restaurants, they had iceberg salads. It’s no wonder I was naive to the vast quantities of lettuces out there.

It wasn’t until my early twenties when I lived in Europe was I introduced to a plethora of lettuces: dandelion, green leaf, red leaf, romaine, arugula, kale, bibb, radicchio, frisee, and so many more. So much healthier than iceberg. Iceberg lettuce has very little nutritional value compared to these other varieties.

I’ll never forget when I had dandelion greens as a guest in someone’s home in Vienna. I thought they were poor and had to go outside and pick dandelions to make a salad. LOL. True story!

Arugula has no shortage of nutritional value either! It has the fighting properties of phytochemicals to combat cancer-causing elements. It’s a great source of Vitamins A, C and K with a rich source of minerals, iron and copper making it a great alternative to spinach!

Don’t limit yourself to using arugula in just salads. Arugula ads great flavor to sandwiches, wraps, soups, pesto, pasta and more.

Since I’ve graduated from iceberg to arugula and more, I find that I no longer eat iceberg. The dark leafy greens pack more of a punch and are so much healthier for you.

The thing I love about this salad is the grilled pears. You toss them in the dijon vinaigrette dressing and lightly grill them on each side. I learned this simple trick from a master chef. This salad pairs well with salmon or chicken.

Enjoy!

If you like this dish, you might also like these other recipes by Jen at Bakerette.com

Avocado Tomato Salad

Cafe Rio’s Cilantro Lime Vinaigrette Dressing

Cherry Whipped Salad

Print

Aragula and Grilled Pear Salad with Dijon Vinaigrette

This arugula and grilled pear salad combines the peppery flavor of arugula with the sweetness of grilled pears tossed in tangy Dijon vinaigrette dressing.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 -6

Author Bakerette.com

Ingredients

• 2 tablespoons minced shallots
• 4 tablespoons extra-virgin olive oil
• 4 teaspoons white wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 teaspoon Dijon mustard
• 2 pears sliced
• 6 cups Arugula
• 1 pint blueberries optional
• 1/4 cup toasted walnuts optional

Instructions

• In a large bowl, whisk together shallots, oiive oil, vinegar, salt, and Dijon. Toss quartered pears in dressing, remove and grill for a couple of minutes on each side to lightly toast and soften.
• Add arugula to remaining dressing and toss to coat. Divide salad onto 4 plates, fan pears to the side of the salad, sprinkle with walnuts and/or blueberries, if desired, and serve.

Recipe inspired by MyRecipes.com

This post is linked to Keeping It Simple, Skip to my Lou, and Making the World Cuter

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All of this has happened in one summer. Phew! I’m tired just reading about it!

But the best part has been all the times that we have been able to get together as a family. Isn’t that what life is all about? When all of my children are able to be home and we get to be together, it re-charges my battery and fills up my bucket. I am at my best and at my happiest.

It also makes me happy to feed my family and this past summer we have had plenty of this Lime Poppy Seed Dressing on hand.   It has been so refreshing and it is SO quick to make.  There are lots of recipes out there for poppy seed dressing but I like this one because it’s so creamy.   Our favorite thing to put this dressing on is our Mango Pasta Salad recipe.  You will definitely want to add this recipe to your list!

This salad dressing is also superb on a spinach, strawberry and feta cheese salad. And we have also just been known to use it as a dip with fruit. So many possibilities!  I’m sure it will become your new favorite dressing.  Enjoy!

Print

Lime Poppy Seed Dressing

Course Salad

Author Made From Pinterest

Ingredients

• 3/4 cup mayonnaise
• 1/3 cup sugar
• 2 tablespoons lime juice
• 2 teaspoons poppy seed

Instructions

• Combine all ingredients together and mix with a whisk until well blended and smooth and creamy. Let the dressing sit for a little while for sugar to dissolve. Refrigerate until ready to serve.

This post is linked to Keeping It Simple, Skip to my Lou, and Making the World Cuter

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We are still having hot summer days  in the high 90s and low 100s. One of our family’s favorite cool summer treats is this Orange Tapioca Salad. The recipe is from a dear friend of mine, we met years ago when our oldest daughters (now 24 years old) started  Kindergarten together. We discovered that we were both foodies and started exchanging recipes, we even exchanged meals for a couple of years. One night a week I would cook a meal for both families and she would do the same.

It was great having the night off from cooking and I usually spent that day wondering what wonderful dishes we would get to eat on my night off. If you have never tried exchanging meals with another family I highly recommend it! It can save you quite a bit of time and money.

The best part of exchanging meals is discovering new family favorites like this Orange Tapioca Salad. It is easy to make and will feed a crowd, my kids loved that we would always have some left overs the next day. That can only mean one thing…..

This Pin Totally Rocks!

Print

Orange Tapioca Salad

Author Adapted by Made From Pinterest

Ingredients

• 1 small package Orange Jello
• 1 small package Tapioca Pudding
• 1 small package Instant Vanilla Pudding
• 3 cups boiling water
• 2 small cans Mandarin Oranges
• 1 Large Cool Whip

Instructions

• Put jello tapiocal and vanilla pudding into the 3 cups of boiling water. Stir constantly and cook until thickened.
• Cool until it is almost set.
• Add 2 small cans drained mandarin oranges and Cool Whip. Mix well and chlll 1-2 hours, serve cold.

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I have no problems deciding what to cook on the grill. The list is long. And top of the list is Grilled Potatoes Asparagus Basil Parmesan. This is so good we are totally having it again! Even though I forgot to add the basil. You will want to remember it. Fresh basil on this is amazing! We have made this so many times, and guests love it. My sister in law introduced me to this recipe from Sunset Magazine years ago, and we have been making it ever since. In the winter we make it under the broiler. The vinaigrette has a bold flavor that is unforgettable. Combine that with the salty slices of shaved parmesan, fresh basil, soft potatoes and crunchy asparagus and this is an elegant side that really satisfies.

So even if you haven’t got a name for your grill, you are going to want to make this, because…

This Pin Rocks!

Print

Grilled Potatoes Asparagus Basil Parmesan

Ingredients

Vinaigrette

• 1/4 cup seasoned rice vinegar
• 1/4 cup extra-virgin olive oil
• 2 teaspoons fresh-ground pepper
• About 1/2 teaspoon salt

Potatoes and Asparagus

• 1 pound red thin-skin potatoes scrubbed
• Cooking oil spray or salad oil
• 1 1/2 pounds asparagus - washed dried and trimmed
• 1/2 cup lightly packed fresh basil leaves rinsed, dried
• 1/3 cup shaved parmesan cheese - I used a potato peeler

Instructions

• Prepare grill for direct heat set on high. Cut potatoes into 1/4 slices and place in microwave safe bowl. Cover with plastic wrap poked with a few holes and microwave potatoes for about 5 minutes to soften. You don't want to cook them completely, just get the process starting, otherwise it takes forever on the grill!
• Combine ingredients for vinaigrette. Pour over potatoes, and mix until potatoes are covered. Oil the inside of a grill basket and add potatoes, reserving marinade.
• Grill potatoes over medium heat, turning basket often until golden brown (about 5-8 minutes) and soft when pierced with a fork. Remove potatoes to serving platter.
• Add asparagus to reserved marinade, toss to coat. Place asparagus in oiled grill basket. Grill asparagus until soft when pierced with a fork, turning often.
• Add asparagus to potatoes.
• Lay basil leaves on top of one another and roll them up together into a bundle. Slice through in thin slices creating ribbons. (This is called a chiffonade.)
• Top Potatoes and Asparagus with parmesan cheese and basil.
• May be served warm or room temperature.

Need to clean your grill? Here are a great method to get you ready for grilling!

Magic Way to Clean Your GrillYou may also like these great recipes on the grill!

Soy Sauce and Brown Sugar Salmon Marinade

Glazed Ham and Pineapple Kabobs

We’re sharing this post with:

Living Well Spending Less

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Peaches are in season and I’m totally obsessed with them. In the height of my fruit obsession, I made us a snack! I have eaten more peaches than I thought was possible and here’s what I did with the rest of them . . . I made us this award winning Fresh Peach Salsa Recipe!!!

Throw your peaches in a food processor with other yummy ingredients like tomatoes, onion, garlic, and chilies, to give it a kick! This peach salsa recipe is really, really good. I had some on crackers and tortilla chips! It’s so addicting that I could almost eat the four full cups of kickin’, yet fruity, salsa.

Check out these other Mexican recipes at Bakerette.com:

• Pulled Pork Enchiladas with Green Chili Sauce
• Homemade Taco Seasoning
• Cafe Rio Strawberry Lemonade with Stevia

Print

Peach Salsa Recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 16

Author Bakerette.com

Ingredients

• 4 peaches peeled and pitted
• 2 large tomatoes cut into wedges and seeded
• 1/2 sweet onion cut into wedges
• 1/2 cup fresh cilantro leaves
• 2 garlic cloves peeled and sliced
• 2 cans 4 ounces each chopped green chilies
• 4 teaspoons cider vinegar
• 1 teaspoon lime juice
• 1/4 teaspoon pepper

Instructions

• Combine the peaches, tomatoes, onion, cilantro, and garlic in a food processor. Pulse until chopped.
• Add chilies, vinegar, lime juice and pepper and pulse again until well combined. Transfer to an airtight container and chill until ready to serve. Yields 4 cups.

Notes

Recipe adapted from TasteOfHome.com

Jen
Jeni Scott, Sole Proprietor, Bakerette.com

Connect With Me:
Bakerette.com | Pinterest | Facebook | Twitter | Instagram | StumbleUpon

We always love what Jen brings to us every month and this month is no exception. 

I’m on my way to the store to get some peaches! Yum! Thanks Jeni!

We’re sharing this post with:

Living Well Spending Less

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Mouth-Watering Cheesy Bacon Ranch Tater Tots

Following the Story?

Cheesy Comforting Bacon Tater Tots

What You Need For A Crazy Tasty Tater Tots Recipe

What Do You Need?

• 1/2 cup Bacon Bits
• 1/4 cup Green Onions
• 1/2 cup Ranch Dressing
• 1 Bag Frozen Tater Tots
• 1 cup Shredded Cheddar Cheese
• 1 cup Shredded Mozzarella Cheese
• 1 cup Sour Cream
• 1/4 cup Milk
• Salt
• Pepper

How To Prepare Savory Cheesy Bacon Tater Tots

1. The first step is to cook the tater tots on a cookie sheet as per the package instructions. That’s an easy one because all you’ve got to do is to follow the instructions.
2. For the second step, in a medium-sized bowl, mix the sour cream, ranch dressing, and milk until well blended. With a manual whisk or an electric one, mixing should take a few minutes.
3. Once the mixture is well blended then pour the sour cream ranch mixture over your cooked tater tots.
4. The next step is cheesy. Haha. Sprinkle the cheese, bacon bits, and green onions all over the top of the tater tots. For this one, I always do lots of cheese coz I am that much fun of cheese. To an extent that I eat raw cheese.
5. The last step is to place the cookie sheet back into the oven until the cheese melts. When the meal is cooking in the oven, you can set the table so that once ready serving will be a minute’s work!

The meal is Ready. Finally!

Print

Cheesy Bacon Ranch Tater Tots

Author Made From Pinterest

Ingredients

• 1 bag frozen tater tots
• 1 cup sour cream
• 1/2 cup ranch dressing
• 1/4 cup milk
• 1 cup Shredded cheddar cheese or more if desired. I desired a little more!
• 1 cup shredded mozzarella cheese
• 1/2 cup real bacon bits
• 1/4 cup green onions
• Salt and pepper to taste

Instructions

• Cook the tater tots on a cookie sheet per the package instructions.
• Mix the sour cream, ranch dressing and milk until well blended.
• Drizzle the sour cream ranch mixture over cooked tater tots.
• Sprinkle the cheese, bacon bits and green onions all over the top of the tater tots.
• Place the cookie sheet back into the oven until the cheese melts and serve immediately.

This Pin Rocks!

If You Found Tater Tots, Then You Will Also Love These Recipes:

• 100 Rainbow Treat And Dessert Recipes
• Best Recipes &DIY Projects Link Party #111 
• 23 Mouth-Watering Muffin Recipes
• 101 Apple Recipes To Try Right Now
• You Will “Fall” In Love With These Holiday E-Book Recipes

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When I was a teenager I had a girlfriend who had twin older brothers and I kinda had a crush on them.   Okay, I had a huge crush on them.  I could easily tell them apart and thought that they were both pretty cute.

So you might be asking,what do teenage boys have to do with fresh food?

Well, one time I was visiting my friend at her house and it was coming close to dinner time.  My friend’s mother asked one of the twin boys to start peeling the potatoes for dinner.

It wasn’t a chore that he wanted to do and he did some grumbling about it.

Being the kind, thoughtful (boy crazy) person that I was, I volunteered to help him peel the potatoes.

Great move, don’t you think?

How romantic.

Me and my boy crush standing side by side (maybe our shoulders would even touch!) at the kitchen sink.

Peeling Potatoes. (Major Swoony Sigh)

He gave me a peeler and then I made a fatal mistake.

I asked him how to peel a potato.  Because I had never done it before.  Whenever we had mashed potatoes at home, they were always instant potatoes.  He couldn’t believe that I had never peeled potatoes before and proceeded to tease me unmercifully for the rest of the night.  I’m sure that I turned 27 shades of red and saw my chances of getting a date with him, slipping through my potato-juiced fingers.

Nowadays, I make mashed potatoes with real potatoes.  And I also love fresh vegetables. Like this Roasted Asparagus that I pinned from Rufus’ Food and Spirits Guide.

Making this dish may not get you a date, but it is fabulous just the same.  Using fresh asparagus, the recipe is quick and easy with great results.

I think this would go perfectly with a side dish of mashed potatoes….just sayin’.

This Pin Rocks!

Print

Roasted Asparagus

Course Vegetables

Author Adapted by MadeFromPinterest

Ingredients

• 2 lbs of fresh asparagus I bought mine at Costco
• 4 Tbsp olive oil
• 4 cloves minced garlic
• 2 tsp lemon juice
• 1/3 cup Parmesano Reggiano cheese
• Salt and pepper to taste

Instructions

• Preheat oven to 400 degrees.
• Cut the large, wooden ends off of the asparagus and lay in a single layer in a 9x13 baking dish. In a small bowl, combine olive oil and lemon juice then pour over asparagus. Toss asparagus to coat well and then arrange them in a single layer again. Sprinkle on minced garlic. Then sprinkle with Parmesano Reggiano cheese and any salt and pepper as desired. Roast in oven for about 20 minutes or until the desired cooked softness is achieved.
• Best when served hot.

We’re sharing this post with:

This Silly Girl’s Life,  Gooseberry Patch, 
The Life of Jennifer Dawn, Seven Thirty Three, Ivy and Elephants,
Home Stories A to Z, The Blackberry Vine, Cornerstone Confessions, Lil’ Luna,
Living Well Spending Less, Six Sisters’ Stuff

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As  a matter of fact, while I am sitting here typing this post, my daughter is sitting next to me and just said “Mom, I really do just love your Strawberry Sauce.”   Can’t get a better endorsement than that! Our family puts this Awesome Strawberry Sauce on cheesecake, pancakes, waffles, french toast and ice cream.  This sauce is crazy good on all of those things, but I think our favorite thing to do is with it is to add it to lemonade to make Strawberry Lemonade.

I’m talking restaurant quality, people.   Yummers!  Just pour some Strawberry Sauce into a glass and then add the lemonade of your choice.   We drink these all through summer! After making this Awesome Strawberry Sauce it will stay in the fridge for about a week but you can also freeze it for up to 3 months so that you can have some after the summer ends!  You won’t regret it.

Print

Awesome Strawberry Sauce

Course Fruit

Author Made From Pinterest - Recipe Adapted

Ingredients

• 4 cups strawberries washed, hulled and cut into chunks
• 3/4 cups sugar
• 2 tsp almond or vanilla extract. My favorite is almond!
• 2 tsp water

Instructions

• Put all ingredients into a large saucepan over medium heat. Stirring constantly, bring to a simmer and cook for 5 minutes. Let cool to room temperature. Pour the cooled mix into a blender and blend until smooth. Pour into glass container and refrigerate for one week or freeze for up to 3 months. Makes a little over one quart.

Tammilee Tips is where I pinned this from and I’m happy to report that This Pin Rocks!

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BUT!  As soon as I get home, I will be back on track and want to try these Healthy Chips made out of pears, sweet potatoes and bananas.   I pinned these from Raisin & Fig – Don’t these look great?

Thanks so much Morgan for this great pin on keeping us healthy!

We are sharing this with:Hun What’s For Dinner,Lamberts Lately, Living Well Spending Less,Tater Tots and Jello,The Country,Chef In Training,  Mandy’s Recipe Box,  Inside BruCrew Life,  Hun What’s For Dinner, Savvy Southern Style, Life With The Crust Cut Off, The Taylor House, Someday Crafts, 

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We hope that you all had an amazing holiday season and that you are looking forward to the upcoming new year. It is always exciting to think about what the new year has in store!

One of my favorite things about the holidays being over is that everything slows down. It is winter (meaning COLD where we live!), it gets dark early and there’s not much better on a cold winter night than a family gathered around the dinner table to share a meal. It’s one of my absolute favorite things.

One of our favorite side dishes to have when we sit down together is this simple 5 Ingredient Corn Casserole. This dish is so simple, it’s nearly impossible to mess up.

Here’s the 5 ingredients:

1. 1 can of corn

2. 1 can of creamed corn

3. 1 cup of sour cream

4. 1 stick of butter

5. 1 box of Jiffy Corn Muffin mix

Easy, right?

You’re going to throw all of those ingredients in a bowl and mix them up. Transfer the mixture to a greased baking pan and bake at 350 degrees for 50 minutes.

What comes out is an amazingly creamy side dish that is the perfect complement to just about any meal. We like eating this with everything from Mexican dishes to classics like lasagna or meatloaf.

And what’s better? Even the kids love it. You can’t beat that!

Family memories made in winter often have much to do with food–the time spent together preparing and eating it. This dish is truly winter-time comfort food for our family. We hope that it becomes a favorite for your family, too!

5 Ingredient Corn Casserole

1 (8 ounce) box Jiffy Corn Muffin mix
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn (not drained)
1 cup sour cream
1/2 cup (1 stick) melted butter

Preheat the oven to 350 degrees.

In a bowl, mix all of the ingredients together and pour into a greased 8″x8″ casserole dish.
Cook uncovered for 50 minutes or until lightly browned.

Enjoy!

Julie

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Thanks Julie and Maddie! This is a favorite in our household too! I love it when easy and good come together. This is perfect comfort food for the long cold days ahead.

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1.  Thai Chicken Salad with Spicy Peanut Sauce – this is the salad to end all salads.  If you only try one, it has to be this one!

9.  Garlic Balsamic Vinaigrette – I know, this isn’t a “salad” but I would be doing you a massive injustice if I didn’t include this dressing recipe.  It will take any boring old salad and make it outstanding!

10.  Broccoli and Cauliflower Salad – My sweet hubby of 21 years might divorce me if I didn’t include his favorite salad in this collection.  I love it as well, but he love loves it.

Wow, I am feeling healthier already!  Thanks so much Carole and Merry Christmas Everyone!

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When my husband’s brother moved into our same town, the Sunday dinner invitation was extended to them and we all looked forward to getting together on Sundays to enjoy each other’s company.  I only have sisters so my mother didn’t have any boys and so she LOVED to cook for my husband and his brother.  They licked the plates clean and we rarely had any leftovers.  It was so fun!

I now have son-in-laws myself and it is so fun to cook for my one son and my other two “boys”.  One of my son-in-laws is a meat and potato kinda guy.  Give him a steak and a baked potato and he is a happy camper.  Knowing this about him, I  try to have this kind of meal when they come to visit so I am always on the lookout for some great potato dishes.

Enter this Cheesy Potato Gratin that I pinned from Williams-Sonoma!

This son-in-law will be coming for the Christmas holidays so I wanted to try this dish before they are here, so I made this for dinner last night.

My daughter made three comments about this dish:

When she entered the kitchen as I was cooking this dish:  “Mom, something smells REALLY GOOD.”

Sitting at the table when I set this out:  “Mom, this looks sooo good!”

And then…. “Mom, these potatoes taste SOOO good!”

I think my meat and potatoes son-in-law will be a happy camper at Christmas!

This Pin Rocks!

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Williams-Sonoma Cheesy Potato Gratin Recipe

Course Side Dish

Author MadeFromPinterest

Ingredients

• 1 Tbs. unsalted butter
• 1 shallot finely chopped
• 2 Tbs. all-purpose flour
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• 1 cup grated Gruyère cheese
• 1 tsp. chopped fresh thyme
• Salt and freshly ground pepper to taste
• 3 lb. Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
• 1/2 cup grated Parmigiano-Reggiano cheese

Instructions

• Preheat your oven to 375 degrees.
• Melt the butter in a non-stick frying pan. Add the chopped shallot under tender. I cooked mine for about 4 minutes. Add the flour, stirring constantly, for 1 to 2 minutes. Slowly stir in the stock and heavy cream. Next, add the Gruyère cheese and thyme and stir until the cheese has melted. Season with salt and pepper. Add the potatoes and coat them well. Cover the pan and cook over medium heat for 15 minutes.
• Transfer the potatoes into an oven safe dish. Sprinkle the Parmesan-Reggiano cheese on top. Bake uncovered for 30-35 minutes until it is golden brown and bubbling.
• Let cool slightly before serving.

 Looking for some other great potato dishes? Check these out!

Lipton Onion Potatoes

Parmesan Potatoes

Oven Baked Steak Fries

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Normally I make my Sweet Potato Souffle in a good ‘ole 9X13 pan, but the ramekins make a fun presentation, and I couldn’t resist. One of my favorite things about this recipe is that I can make it a few days ahead and keep it in the fridge. I just add a little to the baking time to adjust because it is going in the oven cold. It makes meal prep so much easier.

We love our creamy mashed Saweet! Potatoes with a heap of brown sugar pecan topping. In fact, we bury it in the stuff. Mmmmm! It bakes up into a cruncy sweet layer that is heaven. It is the perfect combo. Does it sound like more of a dessert to you than a Thanksgiving side? Me too, but we still use it as side because it is a nice contrast to all the savory things on our plate.

Enjoy!

This recipe rocks holiday meals!

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Sweet Potato Souffle

Author Sherri@MadeFromPinteret.net

Ingredients

• 4 large sweet potatoes
• 1/2 cup sugar
• 1 egg
• 1/4 cup butter
• 1 tsp vanilla
• 1/4 cup milk
• 1 1/2 cup pecans - roughly chopped
• 1 1/2 cup brown sugar
• 1 1/2 cup butter
• 1 1/2 cup flour

Instructions

• Preheat oven to 350 degrees fahrenheit.
• Peel potatoes, and cut up for even boiling. boil until tender, drain and mash well.
• Add sugar, egg, butter, vanilla and milk; mix well.
• Spread into a 2 quart casserole dish or 8 ramekins.
• Melt butter. Add brown sugar, flour and nuts. Crumble evenly over sweet potatoes and bake uncovered for 30-45 minutes.

Notes

This can be made several days in advance. Store covered in the fridge. If cold from the fridge plan on baking 1 hour.

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But first, what in the heck does “Crash Hot” even mean?  Originating from Australia and New Zealand, it is a slang term that means very good or excellent. The dictionary used it in this sentence:  “Well well well, don′t you look crash hot in your new sunnies!” (said in my best Australian accent, mate!)

Now I have no clue what “sunnies” means either but I am going to leave that for another time.

All you need to know is that these Crash Hot Sweet Potatoes are…well…Crash Hot!  (translation: EXCELLENT!)

I really, really want you to make these BEFORE Thanksgiving, because if you do, there is no question in my mind that you will want to make them again to grace your Thanksgiving dinner.

Thanks to The Creekside Cook for the recipe which has been pinned more than 227 THOUSAND TIMES.

So here we go!

Start by peeling 2 large sweet potatoes and then slicing them about 1 1/2 inches thick.

Get your water to boiling and then add your sweet potatoes cooking for about 12 minutes.  The goal is to get them soft but not cooked all the way through. Put them in a bowl and let them cool off for a tad.

Place each sweet potato on a cookie sheet (I lined mine with some foil) that has been sprayed with a cooking spray  then flatten each potato disk slightly. The recipe instructed to use a clear glass so that you can see your ‘professional smashing technique”.  :o}

After all of the disks have been flattened, brush some oil and butter on them. (2 tsp melted butter with 2 tsp olive oil)  Make sure to coat BOTH sides.

After basting, now come the spices!  Let’s get this party started!

1 & 1/2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon New Mexico chili powder
1/2 teaspoon smoked sweet paprika
1/4 teaspoon onion powder
1/4 teaspoon chipotle chili powder
1/8 teaspoon granulated garlic

Combine all your spices and then sprinkle them on your “smashed potatoes”. Once again, press your spices into BOTH SIDES  of your potato disk.

Preheat your oven to 375 degrees and roast the potatoes for 15 minutes.  Gently turn over and roast again for approximately another 10 minutes or until the sugar caramelizes and forms a nice crust.  This “crustiness” is one of  the things that sets this dish apart.

Oh. My. Word.  The sugar combined with the spices are what makes these sweet potatoes To. Die. For.

Blimey…This Pin Rocks!  Crash Hot!

Are you looking for some other great Thanksgiving recipes?  Check THESE out!

Pumpkin Crunch Cake

Pumpkin Pie Crumb Bars

Pumpkin Bars with Cream Cheese Frosting

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There are times when I see a meal that looks great and then I obviously read the recipe.  But if it has too many ingredients that I don’t have,  I bag it.

Oh there are many times when I want to put a lot of effort into what I’m preparing and I like learning new things and trying new recipes, but I would have to say that most of the time, I need easy.

Like when everyone comes home from school, does their homework and needs to eat quickly before heading back out to practices, games, performances, church meetings, etc.,  I need easy.

Or when I myself have a night-time commitment and need to quickly put something in the oven for my family to eat before I have to leave, I need easy.

Well today is all about easy.   Easy comfort food.  Did I mention that it has cheese in it?  Ooey Gooey Easy Cheesy Comfort Food!  Ahh….my favorite kind!

I pinned this recipe from Spend  With Pennies and it will now be on my list of go-to recipes for quick and easy dishes!  You might even have everything in your kitchen to make this right now!

So here we go with the recipe:

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CopyCat Cracker Barrel Cheese and Hash Brown Casserole

Course Casserole

Cuisine American

Author Adapted by MadeFromPinterest.net

Ingredients

• 32 oz Frozen Hash Browns
• 1/2 cup melted butter
• 1 can Cream of Chicken soup
• 1 pint of sour cream
• 1/2 cup chopped onion
• 2 cups of a mild cheese
• 1/4 tsp pepper

Instructions

• Preheat your oven to 350 degrees. While your oven is heating up, mix together the butter, cream of chicken soup, sour cream, onion, cheese and pepper until well blended. Add your hash browns and mix well. I microwaved my hash browns for about 2 minutes before adding to the wet mixture.
• Spoon into a 9x13 pan that has been sprayed with Pam or other cooking spray. Bake uncovered at 350 for 45 minutes.

What did I tell ya?  Easy – right?  We made this tonight with some baked “fried” chicken and it was the perfect side dish….but heck, I would eat this all on it’s own!

So do yourself a favor and go easy on yourself tonight and make this Cracker Barrel Cheese and Hash Brown Casserole.  It’s the easy thing to do.

Easily, This Pin Rocks!

If you are looking for some other great potato recipes, check these out!

Lipton Onion Potatoes

Potatoes with Parmesan

Crash Hot Sweet Potatoes

Here is our Monday Party List!

Sew Can Do – Keeping it Simple – DIY Showoff

This Gal Cooks – Make Ahead Meals for Busy Moms – A Pinch of Joy – I Should be Mopping the Floor

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One other thing that I REALLY want to remember about this summer is the recipe that we have to share with you today even though I don’t really like pickled things.  Pickled beets, Pickled eggs, Pickled Watermelon Rinds. Yeah, they don’t do anything for me.  So why would I choose to try out a recipe that calls for pickling vegetables?

.

Two reasons.

The first being that I was drawn to all of the vibrant summer colors of the fresh vegetables that this recipe calls for.

The second reason being the challenge that the author, Smitten Kitchen, says about this Sandwich Slaw.  And I quote:

“If you’re one of those people who saw the word “pickled” in the title and said “Ugh, no, sorry, not for me,” do know, I was the same not too long ago and encourage you to fight the good fight for as long as you can, because once your tastes cross over to the vinegar side, there’s little going back.”

That would be me.

Putting my pickled prejudice aside, I bravely embarked on attempting to make this Pickled Vegetable Sandwich Slaw.

The recipe states that these will be lightly pickled within an hour and fully pickled within a day.  This will also last in your refrigerator for up to one month.

That is if no one eats it.

Which they will.

Because I did.

Yeah, me who doesn’t like pickled things.  This adds an uh-mazing zest to a sandwich and could also be eaten solo as a side dish.

It’s that good.

So try something brave today and make this Pickled Vegetable Sandwich Slaw.   Just click on over to My Kitchen Escapades where I have shared the whole recipe.

You just may become a pickled fan.

Like me!

Hope everyone has a great Labor Day!

Monday Link Parties today!

I Should Be Mopping the Floor

The Princess and her Cowboys

Creating Really Awesome Free Things

Boogieboard Cottage

Pursuit of Functional Home

Rain on a Tin Roof

DIY Showoff

Make Ahead Meals for Busy Moms

A Pinch of Joy

Jam Hands

Flour Me with Love

 Check out these other great lunch ideas!

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If you don’t want to bring home leftovers, this Corn and Black Bean Salsa with Lime Cilantro Vinaigrette  is the dish to bring. And you had better print out recipes and bring them with you. ‘Cause you are going to get asked. I recently made this for two events, a potluck and a family dinner. At the potluck, it was one of the first things gone. At dinner, everyone wanted the recipe, and have been waiting for me to post it to here at MFP.My niece introduced me to this terrific recipe she found on Pinterest from Once Upon a Chef. When she brought it, everyone asked for the recipe. When I bring it, I get asked for the recipe. And it is a good thing I had set some aside for taking pictures before I served it, or I would have had to make it again. Which would not have been such a bad thing. It is great on a salad of greens with Chicken. It is great for a quick lunch. I have had a few bites for breakfast. My gluten free friend was glad to have something yummy that she could eat.

I definitely recommend using the Magic Way to Cook Corn on the Cob for this recipe. It made it so quick and easy to put this recipe together. I love that this dish has a combination of colors, textures and flavors that are all ta-asty! We served ours with corn tortilla chips, but it definitely stands as a salad on it’s own. If fresh corn is out of season, frozen corn could be substituted.

Print

Corn and Black Bean Salsa with Lime Cilantro Vinaigrette

Author Adapted from Once Upon a Chef

Ingredients

• 2 15- ounce cans black beans rinsed and drained
• 3 ears fresh cooked corn kernels cut off the cob
• 2 red bell peppers diced
• 2 cloves garlic minced
• 2 tablespoons minced shallots from one medium shallot
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil best quality
• 1 teaspoon lime zest
• 6 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro plus more for garnish
• 2 Hass avocados chopped

Instructions

• Mix all ingredients except Hass avocado. Let sit for a few hours and add avocado just before serving with extra cilantro as garnish.

Notes

I soaked my avocado chunks in a bowl water with a tablespoon of lime juice to prevent browning. Handle avocados gently so they don't get mushy.

This Pin Rocks!

Check out these great sites we are linked with today: Chase the Star, While He Was Napping, CraftBerry Bush, The Frugal Girls, Serenity Now Blog, Just Us Four, The Pin Junkie, Living Well Spending Less, The Shabby Nest, Six Sister’s Stuff

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• Preheat the oven to 425 degrees.
• Spray a baking sheet with cooking spray.
• Unroll the dough onto baking sheet. Use your fingers to spread it out.
• Brush with olive oil.
• Sprinkle with cheese and garlic.
• Sprinkle seasoning on to your liking.
• Bake 12-15 minutes.

—
Mandy from Mandy’s Recipe Box
Mandy’s Recipe Box is on Facebook, Pinterest, and Instagram
Mandy‘s Recipe Box

Linking with these sites today: House of Hepworth’s, 36th Avenue, Lamberts Lately, Live, Laugh, Rowe, Glued To My Crafts, The Frugal Girls, 52 Mantels, Living Well, Spending Less, Chase The Star

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