Favorite Thanksgiving Side-dishes!
At the home of: Stacy Hart
Green Stuff a.k.a Pistachio Salad
From the kitchen of: Shana Hart
15 oz can crushed pineapple - don't drain
8 oz Cool Whip
1 small package pistachio pudding mix
1 cup small colored marshmallows
Mix pudding mix and pineapple. Fold in the cool whip and marshmallows. Chill before serving.
Red Stuff a.k.a. Touch of Venus Salad
From the kitchen of: Shana Hart
6 oz package strawberry jello
10 oz package frozen strawberries
20 oz can crushed pineapple, well drained
2 cups boiling water
2 bananas sliced
8 oz cream cheese
Dissolve jello in boiling water with frozen strawberries until thawed. Add pineapple and bananas. Pour into 8x11 pan and chill until set. Spread cream cheese over top.
Green Bean Casserole
From the kitchen of: Tiffany Pringle
10 3/4 oz can cream of mushroom soup
3/4 cup milk
1 can French's Original French Fried Onions
Salt/Pepper
1 can green beans, drained
In a 1 1/2 quart casserole dish mix all ingredients except 2/3 cup friend onions. Bake 30 minutes at 350 degrees or until hot. Sir. Top with remaiing friend onions and bake for another 5 minutes or until onions are golden.
Baked Pineapple
From the kitchen of: Angela Rivers
2 (20-oz) cans chunk pineapple, drained
3/4 cup sugar
5 Tbsp flour
1 1/2 cups shredded cheddar cheese
1 sleeve Ritz crackers, crushed
3/4 stick butter, melted
Mix sugar and flour. In separate bowl mix crackers and butter. Spread pineapple in 9x12 casserole dish. Cover with sugar/flour mixture. Sprinkle with cheese. Top with cracker mixture. Bake at 350 degrees for 30 minutes.
Dinner Rolls
From the kitchen of: Becky Maher
1 1/4 cup warm watr
1/4 cup vegetable oil
1/4 - 1/2 cup sugar
1 tsp salt
2 Tbsp yeast
4 1/2 cup flour
Mix everything but flour together in KitchenAid with dough hook. Put in warm spot for 15 minutes. Add 2 1/2 cups flour and mix. Add remaining flour and mix until 1 big ball that is elastic. Rise 10 minutes. Shape into rolls. Yields 18-24 golf-ball-sized rolls. Grease cookie sheet. Space balls 1" apart. Rise 10-15 minutes covered w/ light towel. Bake at 375 degrees for 10-15 minutes.
Twice-Baked Potatoes
From the kitchen of: Stacy Hart
16 small/medium brown potatoes
1 stick butter
2 cloves garlic
2 tsp salt
1 tsp pepper
1/2 can evaporated milk
2 cups cheddar cheese
1/2 cup bacon bits
Wash potatoes and poke all over with fork. Bake 350 degrees for 1 hour until soft in center (test with fork). Remove from oven and let cool about 10 minutes. Slice each potato in half and scoop out potato into KitchenAid bowl. Leave thin layer of potato with the skin to give it shape. Mix potatoes with butter, garlic, salt, pepper and use milk to soften. Mix until smooth but don't overmix. Scoop potato mix back into shells. Cover with cheese and bacon bits. Bake at 350 for 45 minutes. (Option: Add 4 Tbsp pesto to the mashed potatoes while mixing and top with fresh grated parmesan cheese)
Sausage Stuffing
From the kitchen of: Becky McKenna
1/4 cup diced onion
1 tsp poultry seasoning
salt/pepper
1/2 tsp garlic powder
6 cups dried/stale bread
1/2 cup chicken broth
1/2 can cream of celery soup
1 tube sage sausage
Cut up all bread into bite-sized pieces. Cook sausage and drain. Saute onion. Combine all ingredients. Add to casserole dish. Bake at 325 degrees for 30 minutes covered. Take lid off and bake another 5 minutes.
Sweet Potato Casserole
From the kitchen of: Karisa Stahle
Sweet Potato Mixture:
3 cups mashed sweet potatoes (about 4)
1 cup granulated sugar
1/2 tsp salt
1 tsp vanilla
2 eggs, well beaten
1/2 cup butter
Combine ingredients into mixing bowl and combine thoroughly.
Crust mixture: (may want to half this recipe)
1 cup light brown sugar
1/3 cup flour
1 cup chopped walnuts
1/3 stick butter
Combine crust mixture in a mixing bowl and set aside.
Pour sweet potato mixture into buttered baking dish and sprinkle evenly with crust mixture. Bake for 30 minutes at 350 degrees. Allow dish to set for at least 30 minutes before serving.
Green Beans
From the kitchen of: Karisa Stahle
Fresh green beans - steamed, drained
Olive oil
Parmesan cheese
Mix all to taste and enjoy!
Cheesy Scalloped Potatoes
From the kitchen of: Sharday
2 lbs Yukon gold or baking potatoes
1 1/2 cups shredded sharp cheddar cheese
1 jar Alfredo sauce
1/3 cup chopped chives or scallions
1/2 cup milk
1/8 tsp cayenne
1/8 tsp ground nutmeg
Preheat oven to 350 degrees. Coat shallow 2-quart baking dish with nonstick cooking spray. Thinly slice potatoes. Reserve 1/4 cup cheese. Mix potatoes with remaining ingredients in a large bowl. Spoon into prepared baking dish. Cover with foil; bake 1 hour. Remove foil from baking dish; sprinkle with reserved cheese. Bake 20-30 minutes more until potatoes are tender and mixture is bubbly. Let stand 15 minutes.
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