Side Dish Archives - Page 2 of 4

Copy-Cat Carnival Strawberry Bisque

February 28, 2017 by Danielle

Does anyone else dream of vacations almost constantly? I sure do – I love remember fantastic trips we’ve taken in the past full of memories (the good, the bad, the hilarious and the downright embarrassing), as well as planning – realistic or not – future ones we can take. Looking back to my remarkably relaxing Carnival Cruise I took with hubby almost 5 years ago, it makes me want to relive it again. In a way I can, with this delicious Copycat Carnival Strawberry Bisque recipe!

Copycat Carnival Cruise Strawberry Bisque - a creamy, delicious strawberry soup recipe!

You’ll love how easy this strawberry soup is to make, and it’s so tasty you’ll have trouble deciding between having it as an appetizer, snack or even dessert! And yes, I do occasionally have it for breakfast, as well 🙂 Originally shared April 2013, updated February 2017.

Strawberry Bisque Ingredients

2 cups Strawberries, frozen
3 tbsp. Sugar
1 cup Milk
2/3 cup Heavy cream
1/4 cup Sour Cream
Fresh mint – for flavoring and garnish
1/4 (ish) cup Fresh Strawberries, chopped – for garnish

Directions

In a blender, puree the strawberries, milk, heavy cream and sour cream until smooth. Stir in the sugar.
Refrigerate overnight (or about 8 hours). Add mint as a garnish (also adds a great flavor), and also some chopped fresh strawberries, if desired.

On the cruise, they first gave you a bowl that looked like this……

……and then poured the creamy soup over top. Great presentation!

Note: also try it with PEACH instead to change it up a bit!

The fruit soups were so delicious on the cruise, I often got them for dessert as well!!!

Sweet N Spicy Breadsticks

December 8, 2016 by Danielle

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone #FreschettaFresh #CollectiveBias

Can I just vent for a minute guys? The past month has been INSANELY busy – more so than the normal holiday-type of busy. Between the regular holiday stuff with parties, school projects, work and pending Christmas break, we’ve also gotten further in our adoption process and hopefully in the next few weeks will be adding 3 kiddos to our family, becoming a family of NINE! Yup, busy. Luckily, we have some tasty Freschetta pizza stocked up in the freezer that we can easily put in the oven, then whip up these Sweet ‘N Spicy Breasticks for a delicious – and easy – dinner!

Since our family has varying tastes, we make sure to have a variety of the yummy flavors offered, like Freschetta Naturally Rising Canadian Bacon and Pineapple or the Freschetta Naturally Rising Pepperoni Pizza. We also always have some Freschetta Naturally Rising 4-Cheese Pizza on-hand for those who like their toppings simple-yet-tasty. Don’t forget to use this awesome Savings Offer HERE and stock up the next time you’re at Walmart to make those extra busy nights a bit easier!

I’ve always loved the undeniably better choice in frozen pizza for when you need a good dinner in a hurry. It’s freshness you can taste, and everyone in our family loves it – I’m certainly grateful for something quick that pleases our whole, big family. They rise naturally because of the perfect blend of 3 grains kneaded and rolled for the dough. And my fellow tomato-lovers will appreciate that the sauce is made using 4 vine-ripened tomatoes. All of that, mixed with 100% REAL provolone and mozzarella cheeses makes for one great meal!

Now you just need to add an amazing side to go along with it – like these delish Sweet ‘N Spicy Breadsticks!

Ingredients

1 tbsp. Chili Powder (more or less, depending on how spicy you want it – this is pretty middle)
1 tsp. Cumin
3 tbsp. Brown Sugar, packed
Salt & Pepper, to taste
Olive Oil – roughly 1/4 cup
Cornmeal or baking spray for pan

Directions

First make your breadstick dough (my dough recipe is here)
Spread cornmeal on a baking sheet or pizza pan, or just spray it well. Once the dough is ready and risen, roll it out round (or square) to about the thickness of a regular pizza crust, maybe 3/4-1 inch. Place on prepared baking pan. Preheat oven to 350 Degrees F.
Combine the ingredients together, adding more or less olive oil until it’s moist enough to be spreadable. Use a basting brush (or spatula, whatever you have) to spread it around almost to the edges.
Bake for about 12-18 minutes, depending on how cooked you want it. I typically do 15 in my oven for cooked-yet-soft breadsticks. Cut and enjoy warm with your pizza!

You can always adjust the amount of chili powder you put in to increase or decrease the level of spiciness. I did the 1 tbsp, and it was just right for the kids – a little kick to it, but still mild and sweet enough that they were asking for seconds! And thirds, and…well, you get the idea.

I’m hoping to get a bit more on top of my schedule by the holiday break (which is fast approaching!) so I can more fully enjoy my family time, especially with everyone bonding when our new kids join in. I’m so glad dinner isn’t one of the things for me to stress about as I’m getting it all done!

Don’t forget the special coupon offer HERE!

Cake Mix Rolls

November 22, 2016 by Danielle

I’m a sucker for a good roll! They go along with so many dishes, and they’re just so…deliciously satisfying. I especially love how these Cake Mix Rolls have not only the perfect, soft texture like a roll should, but they also aren’t really sweet, so you can serve them alongside anything! Originally shared a few years ago, but resharing since this is a perfect dinner roll recipe for Thanksgiving, Christmas or any meal!

Cake Mix Rolls / The perfect dinner roll recipe for Thanksgiving, Christmas or any meal! This is a super easy roll recipe!

Adapted from Sugar N’ Spice Gals

Note: originally shared this amazing roll recipe in May 2013. No text except this blurb have been changed from the original posting.

This is our current situation: we just moved here in January, and are building a house. While that’s happening, we’re living in a small apartment with a one-person-only-or-your-bumping-each-other kitchen. As such, we don’t have visitors/family over very often. Or at all, I guess! My wonderful uncle and aunt, that don’t live terribly far (and on the same street our house is being built on), who live closer to our church building, have made it a habit of inviting us over for dinner after church on Sundays. I can’t tell you how WONDERFUL this is!!! I not only love it because 1. we get to see them and spend time (they have a new baby about 4 months old, and she’s so cute!) and 2. we don’t have to wait longer to eat dinner, but also 3. I get to try out fun new things to bring to go along with dinner, whether a side dish or dessert. LOVE IT!!!

We were having chicken enchiladas one week, and I decided that some rolls would be a great accompaniment. Problem was, I’d never made rolls in my life! I found this amazing recipe on Sugar N’ Spice Gals, and automatically thought ‘Rolls with cake mix…..who could resist that?!’ They turned out so delicious, there was a small discussion over who got the last roll (Wonder Woman ended up with it, I think because she did the cute guilty look thing)!

Ingredients

1 1/4 cup Yellow cake mix
1/2 tbsp. Active dry yeast (or one .25 oz. packet)
1 1/2 cups Warm water
3 1/4 cups Flour, plus some for dusting
1/4 cup Butter, melted (for brushing)
Oil, for brushing

Directions

In a large bowl, mix the yeast into the warm water and let it stand about 10 minutes. Add the flour and cake mix and mix until well combined. Spread some flour on a counter or board, then knead the dough until no longer sticky. Add more flour if necessary.
Lightly oil a large bowl, and place the dough ball in. Roll it around until all sides are covered with oil. Cover with a wet towel (paper towel is fine) and let rise for about an hour, or until it’s double in size.
Place on board and roll into a large rectangle. (I realized our rolling pin was still packed away in storage, but made it work with a cup). Cut rectangles into about 2″ x 4″ pieces. Brush each piece with butter, then roll up short end to short end. Pinch the seam to help it stay closed, then place seam-side down on sprayed baking sheet.
Cover with a wet towel (again, paper towels work great) and let rise for about 30 minutes, or until double in size.
Preheat oven to 350 Degrees. Bake for about 15 minutes, or until lightly browned. Brush tops with more butter and ENJOY!!!

Makes about 1-2 dozen

Sweet Lime Fruit Salad in a Hurry

September 2, 2016 by Danielle

This post is sponsored by DOLE® Frozen Fruit, but all opinions and this awesomely simple recipe are mine alone. #DisasterAverted #DoleFrozenFruit

Please tell me I’m not the only one who always seems to forget when I sign up to bring a side dish to a picnic or party? As much as I try to remind myself, mark it on the calendar and sometimes even resort to sticky notes, I often end up rushing at the last minute for SOMETHING to take that won’t be a big flop. Luckily I can whip up this Sweet Lime Fruit Salad in a Hurry – and it’s a huge crowd-pleaser, so it’s a win for everyone!

If you’ve ever shown up to a gathering where people expected you to bring something, yet you go empty-handed, you know the looks you get. Not that they’re ‘mad’ exactly, but you can’t help but feel awkward – or is that just me? Anywho, I hate it, so refuse to show up without a delicious recipe to share with the crowd – and luckily I’ve learned to keep DOLE® Frozen Fruit on-hand for times such as these so I can fix up a great snack!

Yup, disaster averted with DOLE® Frozen Fruit – or at least embarrassing stares averted! But really, our freezer has a shelf full of their many varieties of frozen fruit, such as the Mango Chunks, Pineapple Chunks, Whole Strawberries, or their Wildly Nutritious varieties like the Strawberries and Blueberries Mix, Tropical Fruit, or Mixed Fruit.

I’ve used them not just for this fruit salad before, but when other circumstances when my lack of planning ahead left us in need – like after making a ton of crepes, but my kiddos were begging for fruit to top them with. Or when I needed a healthy side to stick in their lunches – it’s great how easy it is to just open a bag, put it in a container, and send them off with all natural fruit with no added sugar. Plus the bags are resealable, making it really simple to open-close-reopen as needed.

When I mentioned sending it in my kids’ lunches – we actually do that most days now because it’s not only a healthier choice and they love the taste, but it’s FAST! Morning’s are hectic enough without washing, cutting and making more mess to clean from preparing fruit. The DOLE® Frozen Fruit is seriously just open, scoop/pour, close the container, close the bag, pop it back in the freezer. I wish more of our before-school morning routine was this easy!

DOLE® Frozen Fruit is the perfect ingredient that can help you prepare for any occasion, even when the unexpected happens – plus it’s great for a variety of recipes like drinks, appetizers, entrees, snacks and desserts. Yup, you can be ready for just about anything with the versatile DOLE® Frozen Fruit in your freezer!

Ingredients

3 lbs. DOLE® Frozen Fruit – choose the variety/combination you prefer
2 tbsp. Lime Juice
1/4 cup Honey
Dash or two of Basil, if desired

Directions

Combine the fruit, lime juice and Basil (if desired) until well-combined. Stir in the honey.
Allow to set and soak in the lime and honey for just a bit before serving!

Note: If you don’t want it entirely frozen when it’s served, just allow it to thaw in the bowl for 30-45 minutes. It’ll be nice and refreshingly cold!

Click HERE for more delicious & unique recipe ideas!

Strawberry Honey Butter

May 23, 2016 by Danielle

Does anyone else get a bit giddy when they see strawberries for a good price at the grocery store? I LOVE it, and so does my family – they’re one of our absolute favorite fruits! I grabbed several packs of the juicy berries so we could try a few new recipes with them, like this delicious and creamy Strawberry Honey Butter recipe! While I probably shouldn’t, it’s so good I could eat it straight out of the bowl. Don’t worry, I haven’t. At least not yet!

Another thing on sale were bags of frozen rolls, so we grabbed some of those. We usually just enjoy honey or this blackberry cream cheese spread on them, but I decided to give honey butter a try, with a flavorful twist. I was thrilled that it turned out so good, and even the kids were licking their fingers.

Another bonus? It only takes a handful of ingredients, most of which you probably already have on-hand. Score!

Ingredients

3 Sticks Butter, room temperature
1/2 cup Powdered Sugar
1/2 cup Strawberries, diced really small
1/4 cup Honey
1-2 tsp. Cinnamon (optional)

Directions

Measure all of your ingredients into a stand mixer (or mixing bowl using beaters, if you must) and use the whisk attachment to whisk all of the ingredients well. Every so often turn it off, scrape the sides of the bowl, then let it run again.
Whisk for about 4-5 minutes, or until it goes from clumpy, to smoother, to creamy.
Store in an air-tight container in the fridge. For easier spreading, get it out about 20-30 minutes before serving to soften.

Don’t panic if it takes several minutes to not be clumpy – I started to worry when it was just a glump of a mess in the mixer at first. After a few minutes, though, it got more smooth and ended up being perfectly creamy and spreadable.

The small strawberry bits will mostly just blend in to the butter mixture, but a few dots will still show up – making this not only a delicious honey butter recipe, but also pretty!

Check out all the strawberry buttery goodness melting on the soft, hot rolls! Yes, I snuck one while doing pictures – okay, maybe two – but it was so yummy I couldn’t resist! At least I didn’t just lick out the bowl, right?

More Strawberry Recipes

Italian Parmesan Roasted Carrots

May 21, 2016 by Kathleen Clegg

If you have a bounty of fresh carrots and are sick of feeling like a rabbit from eating so many, these Italian Parmesan Roasted Carrots are for you. I’m always trying to come up with new, healthier ways to eat vegetables that my husband will eat too. It’s not always an easy task. Feeding him is as hard as feeding a toddler sometimes. I made these carrots while he was gone, as a test of sorts, and really loved them. I think he will love them too. The sweet of the carrot goes well with the spice of the garlic.

Now, if you look at my site, Fearlessly Creative Mammas, you can tell that I seriously love cheese. Not all cheese, for example blue cheese will not touch my lips, but most cheeses are my friend. Parmesan is one of my favorites for sure. I decided these carrots needed some Parmesan. Good decision. It brings a nice blend of flavors.

True store here. My husband asked me once, while standing in front of the open refrigerator, if we had any cheese. I couldn’t believe he was asking. I got up and started pulling cheese out for him, then I took a picture because I couldn’t believe he asked the question.

Do you think we had any cheese? Really, it’s like asking me if we have chocolate.

Print Recipe

Italian Parmesan Roasted Carrots

Ingredients

10 Carrots
3 Tbsp Olive Oil
1 Tbsp Italian Seasoning
1/2 cup Parmesan Cheese shredded or grated
1 tsp onion powder
2 cloves garlic minced

Instructions

Preheat oven to 350°.
Mix olive oil, Italian seasoning, Parmesan, onion powder and garlic in a medium bowl.
Peel, wash and cut carrots, in long pieces, with them all about the same size.
Put the carrots in the bowl with the spice mixture and mix to cover the carrots.
Place in a single layer on a well greased or covered baking sheet.
Bake 15 minutes, turn the carrots over and bake 15 minutes longer.
Allow to cool 5 minutes and serve.

These Italian Parmesan Roasted Carrots are really great and I suggest that if you grow a garden, planting a lot of carrots so you can have them often. A tip here is that if you are buying your carrots in the grocery store, buy the organic variety. Since they don’t have whatever it is that makes regular carrots huge, their size is more uniform from top to bottom. Not only that, but I personally think they are sweeter. Personal preference, I like them better. Stop over and visit me at Fearlessly Creative Mammas. I’d love to “see” you there.

Related Posts

Italian Vegetables and Pasta

Stuffed Avocados

Italian Hummus

Green Chile Corn Casserole

April 21, 2016 by Kathleen Clegg

At Thanksgiving this past year, we were in Florida to spend the holiday with my mom, sister and my sister’s family. Oh it was heaven to be warm and so hard to come back. For Thanksgiving dinner, one of the dishes my sister brought was Corn Casserole. I have to admit that I turned my nose up to the title, but it smelled good and I didn’t want to be rude, so I tried some and then I had some more. I really loved it. However, I felt that it needed some other flavors. Usually I get to things like this faster, but this time it took me awhile. I finally decided to try my hand at jazzing up the recipe and I ended up changing it quite a bit. What I ended up with I call Green Chile Corn Casserole and I love it so much.

My version has several things that my sister’s version doesn’t. Most notably, green chiles. Here’s the thing about me and green chiles, I love them. I went to high school in Albuquerque, New Mexico and since then, I eat them, a lot. The best brand, to me, are Hatch Green Chiles, which are grown in New Mexico. They are so flavorful and in full disclosure, that is where I got the chiles for this Green Chile Corn Casserole. New Mexicans are kind of chile snobs and this is the brand of choice. Love them!

This recipe is really easy to make and it is something you can make ahead of time and then pop in the oven at dinner time. It would also be great for a barbecue. In my case, I was having guests for dinner, so I split the batter between two dishes so I had one for dinner and a smaller one for the next day so I could take pictures and enjoy it again. I had several taste testers and they all loved it, except my husband. No surprise there. His tastebuds are broken.

Print Recipe

Green Chile Corn Casserole

Ingredients

7 oz. package corn bread mix
15 oz whole corn
15 oz. creamed corn
6 Tbsp butter melted
1/2 cup sour cream
4 oz. cream cheese very soft
3 large 1/2 cup green chiles, seeded and finely chopped
2 cups shredded Mexican cheese divided

Instructions

Preheat oven to 350°.
Mix the sour cream, butter and cream cheese in a large bowl.
Add in the corn bread mix and corns and mix well.
Add the green chiles and 1 1/2 cups cheese and mix well.
Pour into a well greased 9x13 inch pan.
Bake for 40-45 minutes, until toothpick inserted in the center comes out clean.
Sprinkle the remaining 1/2 cup of cheese over the casserole and bake 5-10 minutes longer, until the cheese is melted.
Cool for 5 minutes before cutting.

I hope you will try my recipe for Green Chile Corn Casserole and love it like I do. I think I’m going to make it again this week. Not for my husband though. Just for me. What is something you love to eat because you grew up eating it and nothing else compares? Let me know in the comments. I’d love to know your secret. Be sure to visit me at Fearlessly Creative Mammas too. There are lots of things going on over there.

Related Posts

Green Chile Pork Enchilada Casserole

Green Chile Beef Stew

Cheesy Green Chile Cornbread

Hot Dog Twists with Beans

April 18, 2016 by Danielle

This post is sponsored by The Women Bloggers, LLC. All opinions are 100% mine alone. #CocinaLatinaBeans

Do you get sick of making a delicious recipe, only to have a member or two in the family refuse to eat it? Drives me nuts! That isn’t a problem with this yummy Hot Dog Twists with Beans – the whole family loves them, especially with Bush’s Cocina Latina Beans. Oh, and we have a special giveaway for you – so read on!

Don’t be fooled – just because this meal is SUPER easy to make, doesn’t mean it isn’t fabulously tasty and filling. Just grab the THREE ingredients during your next trip to Walmart, and you’re good to go! I was thrilled that Bush’s Cocina Latina beans came in so many flavors, with some a bit more spicy than others. And for you bacon-lovers: they have a touch of bacon, adding to the great flavor!

Ingredients

1 Package Hot Dogs
Refrigerated Crescent Rolls (same count as the hot dogs)
Your choice Bush’s Cocina Latina Beans – 7 tasty varieties!

Directions

Preheat oven according to crescent roll package directions. Spray or line a baking sheet, set aside.
Wrap one crescent roll (not cooked, still just dough) around each hot dog, twisting it upwards. Place on the prepared baking sheet, then bake according to the crescent roll package directions.
Meanwhile, heat your choice of Bush’s Cocina Latina Beans as directed on the can. Note: we used the Frijoles a la Mexicana flavor in the photos.
When the hot dog twists are done, dish them onto serving plates and top with a generous scoop of the beans. Enjoy!

Seriously, I LOVE how easy this was to make, and how happy everyone was with it! That’s a big WOOT WOOT for dinner, another mommy win! We can’t wait to try the other Bush’s varieties, too. There’s even some Cocina Latina inspired refried beans options – those will be AMAZING in some upcoming recipes!

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Healthier Lemon Rosemary Dressing

March 25, 2016 by Danielle

Has anyone else eaten a pan of brownies in a week – for two weeks in a row? Ya, that’s been me lately! I don’t know if it’s stress, or just a really off body, or what but I’ve been bad about my sweets intake lately. This week I’m trying extra hard to find BALANCE in my eating, by including plenty of healthy meals in our menu. This Healthier Lemon Rosemary Dressing has been great for my lunches!

Oh, and I also downed a tall bottle filled with M&Ms in a day. Ya….really needing to work on my food balance!

Thankfully I’ve been doing better, planning ahead so I can have meals that I’ll actually WANT to eat, but are on the healthier side. It’s all about balance anyway, right? So as long as I eat healthy overall, it’s perfectly fine for me to still have some treats every now and then 🙂

Head over to Carrie Elle for our Healthier Lemon Rosemary Dressing recipe!

Other recipes you may enjoy…

Sugar Free Fruit Salsa with Cinnamon Chips

March 15, 2016 by Chellie Schmitz

Feeling bored with the same old-same old snacks? Try this refreshing sugar free fruit salsa! You won’t be disappointed!

I don’t know about you, but I try to limit my kids sugar in-take. But often times, they want something sweet. Oh, who am I kidding? I do too! The sugar makes the kids a little crazy sometimes, and it makes my pants too tight. So this is a perfect sweet treat with no sugar. Fruit, it’s good for you! The kids won’t even know ya left the sugar out. 🙂 Try this sugar free fruit salsa for your next afternoon or after school snack.

Sugar Free Fruit Salsa with Cinnamon Chips

This comes together in just three easy steps.

1. Bake the cinnamon chips.

Take flour tortillas and brush them with melted butter and sprinkle them with a little cinnamon.

Bake them at 350 for about 12 minutes until they are golden and crisp.

2. Slice & Dice

Next you’ll chop up the fruit, and put some lemon juice on it. I like the brightness the lemon adds. I used strawberries, kiwi, oranges, mango, blackberries and blueberries. Fruit salsa is really versatile, so use whatever fruit you like. Personally, I think this is fantastic combination. The citrus adds a little something extra. Yum!

That fruit looks so juicy and delicious! I just want to lick the screen! Okay, bad idea.

3. Enjoy!

Lastly, just put it all together and serve it up. I like to garnish it with some chopped fresh mint leaves. It’s pretty and it tastes fabulous.

This isn’t going to last long friends.

Most fruit salsas do contain sugar. It definitely sweetens it up a bit, but personally, I think this fruit is sweet enough just how it it. If we put sugar in our fruit all the time, we’ll start to not like it without. So do something good for your body! 🙂

You’ll also notice that there is no sugar in the Cinnamon tortilla chips. Again, you can do a blend of cinnamon and sugar, but that blend is usually made with two parts sugar and one part cinnamon (that’s a lot of sugar!) so again, in efforts to scale back on the sugar, I left it out. I think the butter and cinnamon is delicious, and the naturally sweet fruit blends it all perfectly. Have I convinced you to try this yet?

Print Recipe

Sugar Free Fruit Salsa with Cinnamon Chips

Ingredients

4 flour tortillas
2 Tbs butter melted
ground cinnamon
1 pint strawberries hulled and diced
1 orange peeled and diced
1 mango peeled and diced
2 kiwis peeled and diced
1 6 oz container black berries quartered
1 6 oz container blueberries
Juice of 1/2 lemon
fresh mint leaves for garnish

Instructions

Preheat the oven to 350.
Brush both sides of the tortillas with the melted butter.
Sprinkle both sides of the tortillas with ground cinnamon.
Using a pizza cutter, slice the tortillas into eighths.
Place the 'chips' on a baking sheet and bake for 12 minutes, or until golden and crisp.
Peel, slice and dice all of the fruit and place in a bowl.
Add the juice of half of a lemon and stir to combine.
Garnish with torn fresh mint leaves (optional)

Looking for more fun low-sugar snacks?

Breakfast banana split

Mango Parfait

Breakfast Cookies

Holiday Spice Fruit Salad

December 28, 2015 by Danielle

I love adding an extra dose of ‘spice’ during the holidays! No, not the HOT kind of spice, the cinnamony type that you can’t help but think of Thanksgiving, Christmas or any of those special times of year. This delish Holiday Spice Fruit Salad is just that, and makes the perfect side to any holiday meal!

I not only love the mix of flavors in this dish, such as the tangy apples and sweet grapes mixed with a creamy drizzle of sauce, but also that it’s SUPER simple to make, especially if you incorporate your family to help chop the fruits and mix the dressing!

Ingredients

1 medium Pear, diced
1 cup Red Grapes, cut in half
2 medium Apples, diced
4 tbsp. Fresh Lemon Juice
1/3 cup Yogurt (vanilla is great, but feel free to switch it up)
2 tbsp. Honey
1/2 tsp. Vanilla Extract
1/2 tsp. Cinnamon
1/4 tsp. Ground Nutmeg
1/3 cup Pecans or Walnuts, chopped

Directions

Toss the fruit and nuts in a large bowl gently. Set aside.
In another bowl, mix the remaining ingredients until smooth. Pour over the fruit and again toss gently to coat evenly. Best if served immediately!

We had this back at Thanksgiving, and it was a hit – especially for the kids who LOVE fruit! They even said ‘can I have that one fruit dessert’? Haha – if I can convince them it’s a dessert, then that’s a win to me!

What’s YOUR favorite fruit side dish for a holiday meal?

The Best Shepherds Pie & Cheese Bombs

December 12, 2015 by Danielle

I’ve partnered with Price*s® to bring you this delicious snack idea, but all opinions are my own! #PricesSouthernStyle @Walmart

You know those recipes that you grew up with, and now serve often to your own family? Shepherds Pie is one of those for us, but we wanted a way to really kick up the flavor more – make it unique, delicious and still be simple to make. We were thrilled with the result of The Best Shepherds Pie & Cheese Bombs to go right along with it! Using Price*s Southern Style pimiento cheese really gave it a nice kick, and added the perfect flavoring!

For ours, we stuck with the Price*s Southern Style Original, but if you’re more of a spicy-lover (like my hubby and our Iron Man) you’d probably love it with Price*s Spicy Jalapeño pimiento cheese! You can grab both at Walmart next time you’re there – in the refrigerated section near the cream cheese.

You can CHECK HERE for a store location near you! This Shepherds Pie goes so perfectly with the Cheese Bombs, so you get a complete meal in very little time on your part!

Ingredients – Shepherds Pie

1 1/4 lb Potato chunks
3 tbsp. Garlic, minced
1 lb. Ground Beef
2 tbsp. Flour
1 bag (about 4 cups) Great Value Frozen Mixed Veggies
3/4 cup Beef Broth
2 tbsp. Ketchup
1 tub Price*s Southern Style pimiento cheese
3 tbsp. Milk

Directions – Shepherds Pie

Boil the potatoes and garlic about 20 minutes, or until tender.
Meanwhile, cook the ground beef in a skillet until done. Add the flour, stir. Add the veggies, broth and ketchup and cook about 5 minutes, stirring often. When done, spread into a sprayed 8×8 baking dish.
Preheat oven to 375 Degrees F. When potatoes are done, drain then return to pot or another mixing bowl. Mash with the Price*s pimiento cheese and milk until smooth. Spoon over the veggie/beef mixture in the baking dish.
Bake about 20 minutes, or until lightly bubbly. Enjoy!

Ingredients – Cheese Bombs

1 can Refrigerated Biscuits
Price*s Southern Style pimiento cheese
4 tbsp. Butter, melted
1 tsp. Garlic Powder
1 tsp. Italian Seasoning
1 tbsp. Parmesan Cheese (the green can or shredded)

Directions – Cheese Bombs

Preheat oven to 400 Degrees F. Spray or line a muffin tin, set aside.
Take each biscuit and stretch it larger, then scoop about 1 tbsp. Price*s pimiento cheese inside. Close it up and pinch the ends to secure closed. Put each into a muffin cup.
Bake about 10 minutes, or until beginning to brown.
Stir the garlic powder, Italian seasoning and Parmesan cheese into the melted butter, then brush over each biscuit. Serve warm for the nice, melted cheese!

Strawberry Bisque Ingredients

Directions

The fruit soups were so delicious on the cruise, I often got them for dessert as well!!!

Ingredients

Directions

Don’t forget the special coupon offer HERE!

Ingredients

Directions

Ingredients

Directions

Click HERE for more delicious & unique recipe ideas!

Ingredients

Directions

More Strawberry Recipes

Italian Parmesan Roasted Carrots

Ingredients

Instructions

Green Chile Corn Casserole

Ingredients

Instructions

Ingredients

Directions

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Other recipes you may enjoy…

Sugar Free Fruit Salsa with Cinnamon Chips

1. Bake the cinnamon chips.

2. Slice & Dice

3. Enjoy!

Sugar Free Fruit Salsa with Cinnamon Chips

Ingredients

Instructions

Ingredients

Directions

What’s YOUR favorite fruit side dish for a holiday meal?

Ingredients – Shepherds Pie

Directions – Shepherds Pie

Ingredients – Cheese Bombs

Directions – Cheese Bombs

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