Baked Sweet Potato Bar

Print Recipe
 Baked Sweet Potato Bar
Course Side Dish
Servings
Ingredients
  • Sweet Potatoes uniform size for even baking
  • olive oil
  • TOPPING POSSIBILITIES--
  • Basics salt, freshly ground pepper, butter, sour cream (or yogurt)
  • Cheese shredded cheddar/jack, crumbled blue/feta, grated Parmesan; ricotta
  • Fresh herbs and seasonings chopped fresh basil, cilantro, oregano, chives or dill; crushed red pepper;
  • Meats chili, taco meat, fajita chicken or beef, pulled pork, bacon, chopped ham, salami, meatballs, salmon
  • Vegetables chopped scallions or red onions; steamed broccoli, green beans, snow peas, or asparagus; grilled corn; canned beans; chopped fresh tomatoes or sun-dried tomatoes; sauteed spinach mushrooms or onions; roasted red peppers; jalapenos; thawed frozen peas; chopped avocado or guacamole; cole slaw
  • Sauces & dressings: salsa barbecue sauce; gravy; alfredo sauce; nacho sauce; blue cheese or ranch salad dressing; marinara sauce - or other red Italian sauce; pesto
  • Sweets brown sugar, honey, maple syrup
  • Toasted Nuts sunflower seeds, pepitas, pecans, almonds, walnuts, pine nuts, peanuts
Course Side Dish
Servings
Ingredients
  • Sweet Potatoes uniform size for even baking
  • olive oil
  • TOPPING POSSIBILITIES--
  • Basics salt, freshly ground pepper, butter, sour cream (or yogurt)
  • Cheese shredded cheddar/jack, crumbled blue/feta, grated Parmesan; ricotta
  • Fresh herbs and seasonings chopped fresh basil, cilantro, oregano, chives or dill; crushed red pepper;
  • Meats chili, taco meat, fajita chicken or beef, pulled pork, bacon, chopped ham, salami, meatballs, salmon
  • Vegetables chopped scallions or red onions; steamed broccoli, green beans, snow peas, or asparagus; grilled corn; canned beans; chopped fresh tomatoes or sun-dried tomatoes; sauteed spinach mushrooms or onions; roasted red peppers; jalapenos; thawed frozen peas; chopped avocado or guacamole; cole slaw
  • Sauces & dressings: salsa barbecue sauce; gravy; alfredo sauce; nacho sauce; blue cheese or ranch salad dressing; marinara sauce - or other red Italian sauce; pesto
  • Sweets brown sugar, honey, maple syrup
  • Toasted Nuts sunflower seeds, pepitas, pecans, almonds, walnuts, pine nuts, peanuts
Instructions
  1. Scrub potatoes under water and dry them off.
  2. Spray or rub potatoes with oil.
  3. Use a metal fork to poke a few holes in each potato.
  4. Put potatoes on a rimmed baking sheet, and bake at 400 degrees for 50-60 minutes, until soft.
  5. If baking potatoes ahead for a party, the hot, baked potatoes can be stored in a cooler for up to 4 hours. Preheat the cooler with hot water beforehand; empty and dry it right before adding the hot potatoes.
  6. When it's time to serve, cut potatoes longways across the top of each potato and squeeze the ends together to open the potato.
  7. Serve with a variety of toppings.
Recipe Notes

RECOMMENDED TOPPING COMBINATIONS: Barbecue - cole slaw, pulled pork, and barbecue sauce

 

Asian flavors - sauteed veggies (snow peas, mushrooms, bean sprouts), peanut sauce or soy sauce, chopped peanuts, chopped cilantro

 

Cheesecake - low-fat ricotta cheese, honey or brown sugar, toasted nuts (pecans, almonds, or walnuts) for crunch

 

Sweet Potato Pie - brown sugar or maple syrup, cinnamon or pumpkin pie spice, pecans Italian - chopped fresh tomatoes, pesto, grated Parmesan, pine nuts

 

Veggie - One or more steamed or sauteed veggies (asparagus, broccoli, spinach), crumbled feta or blue cheese, chopped scallions, freshly ground black pepper

Baked Potatoes

Print Recipe
 Baked Potatoes
Course Side Dish
Servings
4 Servings
Ingredients
  • 4 large Russet potatoes
  • 1/4 cup olive oil
  • 1 tablespoon Salt
Toppings
  • Cheese feta, cheddar, Blue Cheese
  • sour cream
  • Bacon Bits
  • Chives
  • Green Chilis
  • butter
  • Chili
  • Meat
Course Side Dish
Servings
4 Servings
Ingredients
  • 4 large Russet potatoes
  • 1/4 cup olive oil
  • 1 tablespoon Salt
Toppings
  • Cheese feta, cheddar, Blue Cheese
  • sour cream
  • Bacon Bits
  • Chives
  • Green Chilis
  • butter
  • Chili
  • Meat
Instructions
  1. Preheat the oven to 425 degrees.
  2. Wash and dry the potatoes.
  3. Pierce the potato 2-3 times with a fork.
  4. Rub oil all over the potatoes.
  5. Rub salt all over the potatoes.
  6. Place the potatoes on a baking sheet and bake for about 45 minutes. The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it.
  7. Serve with butter, cheese, chives, sour cream and all of your favorite toppings!

Autumn Apple and Spinach Salad

Print Recipe
 Autumn Apple and Spinach Salad
Course Side Dish
Servings
6 Servings
Ingredients
  • 2 T fresh orange juice
  • 2 T fresh lime juice
  • 2 t Dijon mustard
  • 2 t honey
  • 1/4 t Salt
  • 1/8 t freshly ground black pepper
  • 1/2 cup sliced thinly/vertically red onion
  • 8 cups bagged prewashed baby spinach about 8 ounces
  • 1 large firm sweet tart apple, cored and thinly sliced
  • 1/4 cup crumbled blue cheese
Course Side Dish
Servings
6 Servings
Ingredients
  • 2 T fresh orange juice
  • 2 T fresh lime juice
  • 2 t Dijon mustard
  • 2 t honey
  • 1/4 t Salt
  • 1/8 t freshly ground black pepper
  • 1/2 cup sliced thinly/vertically red onion
  • 8 cups bagged prewashed baby spinach about 8 ounces
  • 1 large firm sweet tart apple, cored and thinly sliced
  • 1/4 cup crumbled blue cheese
Instructions
  1. Combine first 6 ingredients, stirring well with a whisk
  2. Combine onion, spinach, and apple in a large bowl
  3. Drizzle with dressing; toss gently to coat. Sprinkle with cheese
Recipe Notes

6 servings

Serving size 1 1/3 cups

Au Gratin Potatoes

Print Recipe
 Au Gratin Potatoes
Course Side Dish
Servings
10 Servings
Ingredients
  • 6-7 potatoes diced, cooked
Course Side Dish
Servings
10 Servings
Ingredients
  • 6-7 potatoes diced, cooked
Instructions
Cheese Sauce
  1. Make white sauce mix
  2. 1 cup water add
  3. 1 bouillon cube until dissolved
  4. Add white sauce and water together
  5. Add 1 cup shredded cheddar cheese and ½ teaspoon dry mustard
  6. Mix potatoes and cheese sauce together and place in a greased casserole
Topping
  1. ¼ cup grated cheese
  2. ¼ sup fresh bread crumbs
  3. Sprinkle topping over potato mixture
  4. Brown in preheated oven (325) for 30 minutes.
  5. Slide under broiler for 3 minutes
Recipe Notes

Serves 10

Corn Bake

Print Recipe
 Corn Bake
This side dish will become a family favorite. Not spicy unless you choose hot chilies. Left overs are delicious when warmed in oven or microwave. Make ahead, cover and refrigerate until ready to bake. Always great with turkey, ham or beef.
Course Side Dish
Servings
Ingredients
  • 2 each eggs
  • ¼ cup cornmeal
  • 2 cans cream style corn
  • 2 cups grated cheese
  • 1 clove garlic minced
  • ¼ cup butter melted
  • 2 small cans Hatch green chilies or fresh whole
Course Side Dish
Servings
Ingredients
  • 2 each eggs
  • ¼ cup cornmeal
  • 2 cans cream style corn
  • 2 cups grated cheese
  • 1 clove garlic minced
  • ¼ cup butter melted
  • 2 small cans Hatch green chilies or fresh whole
Instructions
  1. Beat eggs slightly
  2. Add corn meal, cream style corn, garlic, melted butter and salt and pepper
  3. Combine by hand until well blended
  4. Using a 9 x 13 inch glass baking dish, alternate layers of mixture, cheese, chilies
  5. Top with Cheese
  6. Bake 350 for 35 minutes
  7. Let stand for a few minutes
Recipe Notes

Donelle Carson Hawthorne 1970

Carrot Pineapple Salad

Print Recipe
 Carrot Pineapple Salad
Course Side Dish
Servings
Ingredients
  • 2 cups water
  • 1 small can crushed pineapple
  • 1 package orange jello
  • 1½ cups grated carrots
Course Side Dish
Servings
Ingredients
  • 2 cups water
  • 1 small can crushed pineapple
  • 1 package orange jello
  • 1½ cups grated carrots
Instructions
  1. Boil water and canned crushed pineapple for 5 minutes
  2. Add jello and stir thoroughly.
  3. Place carrots in 9 x 13 dish and pour mixture over carrots
  4. Chill until set