Side Dish Archives - Page 3 of 4

The Best Breadsticks & Alfredo Sauce for Your Holiday

November 19, 2015 by Danielle

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

As if life couldn’t get any busier, it’s now the holiday season! Anyone else in a bit of a panic to get an extremely long To-Do list done, yet still manage the daily stuff – you know, like eating? Plus planning a big Thanksgiving feast is a whole list of tasks in and of itself! Phew! Luckily we can make our lives a little bit less stressful with delish, easy recipes like The Best Breadsticks & Alfredo Sauce for Your Holiday!

You know how my family loves pizza? I guess most probably do! For those days, or seasons, as the current case would be, that we don’t have much time to spend cooking we LOVE the variety offered by CALIFORNIA PIZZA KITCHEN® Crispy Thin Crust Oven Ready Pizza – especially their Sicilian! I like to stock up on several varieties when I’m at Walmart and keep them readily available in my freezer.

Seriously, NESTLÉ® products like this are what save my sanity this time of year! Then I just whip up amazing and SIMPLE recipes that go great with them – like this creamy alfredo sauce and soft, flavorful breadsticks!

The Best Breadsticks

Ingredients

1 tbsp. Instant Yeast
1 1/2 cups Warm Water
3 1/2 cups All-Purpose Flour
2 tbsp. Sugar
1 tsp. Salt
1/2 cup Butter
1/2 cup Grated Parmesan Cheese
Topping: Italian Seasoning, Garlic Salt (both to taste)

Directions

Mix the yeast and warm water in a small bowl, set aside. In a large bowl, combine the flour, sugar and salt. Add the yeast mixture until it forms a nice dough. Knead for about 2 minutes, then cover with a moist towel and let rest for 10 minutes.
Melt the 1/2 cup Butter and pour it on a rimmed baking sheet. Lightly flour a work surface and roll out your dough into a rectangle the same size as your baking sheet. Cut 1″ wide strips. Take each strip, bring the two ends together and twist, pinching the ends together to stay. Roll the stick in the butter you spread over your pan and then place on the pan.
Top your breadsticks with the 1/2 cup Parmesan Cheese, then garlic salt and Italian seasoning to taste.
Let your breadsticks rise for 10-15 minutes; meanwhile preheat the oven to 375 Degrees F.
Bake for about 18-20 minutes, or until lightly brown on the edges.

The Best Alfredo Sauce

Ingredients

1/2 cup Butter
2 tbsp. Minced Garlic
2 cups Heavy Cream
1/4 tsp. Pepper
1/4 tsp. Salt
1 1/2 cups Parmesan Cheese, grated or shredded

Directions

Melt the butter in a medium saucepan over medium heat. Add the garlic, heavy cream, pepper and salt and bring to a low boil. Reduce heat and simmer about 7 minutes.
Turn the heat to low and slowly add the Parmesan cheese. Cook another 1-2 minutes or until creamy – stirring constantly. Serve it hot so it’s creamy!

See, totally simple – and it goes perfectly with the CALIFORNIA PIZZA KITCHEN® Crispy Thin Crust Oven Ready Pizza, Sicilian, as well as their other varieties!

Check out more delicious recipes on the Flavorful Moments Pinterest board. Let me know what your favorites are!

Braided Bread

November 10, 2015 by Nikki Cole

I was about 10 years old when I first made homemade bread and I absolutely loved it. Did it take forever? Yes and still kind of does but well worth the wait. This Braided Bread recipe is simple and the hardest part is waiting for it to rise, the bread looks amazing, smells incredible, and will having people always asking for more.

With the holidays and cold weather (at least where I’m at) bread is a great snack to have or serve at any get together with friends and family. This recipe is great for a variety of bread recipes like soup bowls, scones, rolls, bread sticks, sweet rolls, cinnamon rolls, and pizza crust.

Ingredients:

¼ cup shortening
¼ cup sugar
1 tablespoon salt
4 cups milk (warm)
3 tablespoons yeast
9 cups flour

Directions:

Take the first four ingredients and mix them together, make sure your milk is warm and not hot, if it is too hot it will kill the yeast.
Sprinkle yeast on top of mixture and let sit for a minute. Stir.
Add 3 cups flour and stir.
Add 3 cups flour and beat until smooth.
Add remaining 3 cups flour and knead until smooth, not sticky. I usually keep mine in the mixer with the bread attachment for this part then knead a little bit more flour after for a few minutes.
Place in greased bowl and let rise until double in size (about an hour).
Divide into thirds, then divide those thirds into thirds again.
Roll each section into a snake, not too thin and even in length.
Pinch one side of the ends together and start carefully braiding down pinching the ends together at the end.
Place on greased pan and let rise until double in size (about an hour).
Bake 375 degrees for 20 minutes or until golden brown.
This recipe is also great for scones, bread sticks, sweet rolls, bread bowls, and pizza crust.
Makes 3 loaves.

3 Tasty Breakfasts in 30 Minutes

October 28, 2015 by Danielle

This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.

Remember earlier when I told you I was going to share some fabulous recipes that were super easy to whip up with Martha White® Baking Mixes as a base? Well here you go – 3 Tasty Breakfasts in 30 Minutes! Spend just half an hour baking and you’re set for days – and the best part? They don’t HAVE to be breakfasts! Use them for snacks, lunch, whatever you want. Woot woot!

Just run by Kroger, grab all the ingredients (there’s not many!) and get cooking for a little bit – even double the batches and freeze some for later! I’m all about working smart instead of hard, especially when it saves me some previous time. The trick to doing all of these in 30 minutes is that they’re all baked at the same temperature – do it all at once, not one at a time 🙂

Blueberry Lemonade Scones with Glaze

Ingredients

2 packages Martha White® Blueberry Muffin Mix
3/4 cup Heavy Cream
1 tbsp. Lemon Juice

Glaze

3 tbsp. Heavy Cream
1 cup Powdered Sugar
1/4 tsp. Vanilla

Directions

Preheat oven to 425 Degrees F, spray or line a round cake pan.
Mix the baking mix, heavy cream and lemon juice. Spread into the prepared cake pan and bake for 22-26 minutes.
For the glaze, whip the 3 ingredients and pour over your finished scones. Enjoy!

Sundried Tomato and Mozzarella Loaf

Ingredients

4 Packages Martha White® Buttermilk Cornbread Baking Mix
1 1/3 cup Water
1/2 – 1 cup Sundried Tomato slices
1 – 2 cups Shredded Mozzarella Cheese
1 tbsp. Basil
3 tsp. Oregano
Dash Salt

Directions

Preheat oven to 425 Degrees F. Spray or line a cake pan – I used a round angel food cake type pan for fun.
Mix all of the ingredients together well, pour into prepared pan.
Bake for 16-22 minutes. Serve warm for gooey, cheesy yumminess!

Wildberry Chicken Sandwich

Ingredients – Muffins

2 packages Martha White® Muffin Mix
3/4 cup Heavy Cream or Milk

Ingredients – Chicken Filling

Shredded Chicken, boneless and cooked
Mayo
Diced Celery
Salt & Pepper
Dash Garlic Powder

Directions

Preheat oven to 425 Degrees F. Spray or line muffin tins.
Mix the muffin ingredients and bake 10-15 minutes.
Mix the chicken filling together – it’s all to taste, so the amounts just depend on what you prefer.
Cut each muffin in half, add some chicken mixture, then close and enjoy the sandwich!

This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.

Kale, Cabbage, and Carrot Fall Slaw

October 6, 2015 by Stephanie Kirkos

Hello! This is Stephanie from Steph in Thyme, and today I’m sharing a recipe for a hearty slaw perfect for fall. Loaded with kale, purple cabbage, carrots and tossed in a tangy shallot vinaigrette, this easy Kale, Cabbage, and Carrot Fall Slaw is a nutrient dense and colorful side dish.

Just because fall is here doesn’t mean we have to bid adieu to slaw. One of my favorite fall/winter variations embraces deep colors and flavors of seasonal vegetables – curly kale, carrots, and purple cabbage.

To save time and whip up this side dish quickly, I turn to my food processor to finely chop all the ingredients. A few pulses does the trick to evenly chop the vegetables while also leaving enough texture so the slaw isn’t mushy.

I have found that one bunch of curly kale, one small head of purple cabbage, and 4-6 medium carrots are a good ratio of both color and flavor. Of course, you can tweak the ratios per your taste preference and according to the size veggies you purchase.

The shallot vinaigrette is light and tangy, adding a zippy flavor to the deep and earthy flavors of the vegetables.

1/3 cup of olive oil seems like a lot, but this is a dense salad. 1/3 cup stretches the vinaigrette enough to completely coat the ingredients without drowning them.

I chill this slaw in the fridge for 1-2 hours before serving to allow all the flavors to meld. This slaw is tasty as a side to pretty much anything and is even delicious added to salads for additional texture and flavor.

Bon Appétit!

Kale, Cabbage, and Carrot Fall Slaw

Prep Time: 20 minutes

Yield: 8-10 servings

Ingredients

For the slaw

1 bunch curly kale, ribs removed, finely chopped
1 small head purple cabbage, core removed, finely chopped
4-6 medium carrots, peeled and finely chopped

For the dressing

1 shallot, minced
2 tsp gluten-free dijon mustard
1/4 cup red wine vinegar
1/3 cup extra virgin olive oil
salt and pepper, to taste

Instructions

Rinse the kale and shake/pat dry or dry using a salad spinner. Remove the tough inner ribs. Working in batches, pulse a few times in a food processor until finely chopped (not minced into super tiny pieces, enough to have texture). Pour the chopped kale into a large bowl.
Remove the tough outer leaves of the head of cabbage. Slice in half and trim away the white, tough inner core. Slice into chunks and load into a food processor, working in batches depending on the size of your food processor. Pulse until finely chopped. Add chopped cabbage to the bowl of kale.
Peel the carrots and trim the ends. Slice into 1" pieces and pulse in a food processor until finely chopped. Add the carrots to the bowl of cabbage and kale.
In a small mixing bowl, combine the minced shallots and dijon mustard. Add the red wine vinegar and whisk to combine. Very slowly pour in the olive oil, whisking vigorously as you do so, to emulsify the vinaigrette. Season to taste with salt and pepper. Pour over the slaw.
Toss slaw and dressing until combined and well coated. Cover and chill in the refrigerator for 1-2 hours to allow all the flavors to meld. Toss and adjust salt and pepper seasoning before serving.

https://busymomshelper.com/kale-cabbage-and-carrot-fall-slaw/

Cookie Salad

August 17, 2015 by Kathleen Clegg

Hi there! Kathleen here from Fearlessly Creative Mammas. Summer is almost over, which means the holidays will be fast approaching. Do you enjoy the holidays? Do you make a lot of big meals or go to a lot of pot lucks? If so, I have a dish that you can make over and over again and your friends and family will never get sick of it. My kids and grandkids really love it! It’s a salad of sort, but not your typical salad. It is called Cookie Salad, so you can tell by the title that it is not typical. It is unbelieveably good though. Believe me.

[Read more…]

Gluten-Free Summer Quinoa Salad

August 10, 2015 by Stephanie Kirkos

Happy Monday! This is Stephanie from Steph in Thyme, and today I am sharing a healthy side dish for your next supper or picnic. This Gluten-Free Summer Quinoa Salad is filled with sweet and savory flavors for a light, refreshing, and healthy summer side.

My aunt made a variation of this quinoa salad a few years ago at a Labor Day picnic. I’ve never been the biggest fan of fruit in salads, preferring a purely savory plate. Load up the veggies, but add in fruit? Heavens, no!

Well, all that changed with this Summer Quinoa Salad. I was pleasantly surprised how much I loved the sweet and savory flavors together in one bite. The sweetness of the seedless grapes and ripe blueberries contrast nicely against the tangy crumbled feta, crisp cucumber, and savory vinaigrette.

The fresh fruit also adds color and texture to the dish, each bite chock full of ripe fruit and creamy feta. For a bit of crunch, I recommend adding a few tablespoons of pine nuts or walnuts.

Quinoa, the base of this salad, is one of the healthiest foods on the planet, first cultivated over 5,000 years ago by the Incas who considered it “the Mother of all Grains.” Quinoa is naturally gluten-free, rich in fiber, and high in protein (in addition to numerous other health benefits).

Red and white quinoa have slightly different textures – white quinoa creamier and softer, red quinoa maintaining more of a bite after cooking. I often combine the two together for a blend of textures and colors. For added flavor, I always cook the quinoa in broth versus water.

The vinaigrette is oh so simple – red wine vinegar and dijon mustard whisked together with olive oil, salt, and pepper. That’s it!

(If you’re following a gluten-free diet, check to make sure that the mustard you are using is gluten-free. The vinegar in mustard may have been distilled from gluten grains, posing a reaction risk).

This salad is delicious served chilled or slightly warm (my preference). So healthy and simple, but rich with flavor and texture. Grab a fork and dig in!

Gluten-Free Summer Quinoa Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6-8 servings

A delicious and refreshing quinoa salad with crumbled feta, fresh grapes, blueberries, and cucumbers tossed in a simple vinaigrette.

Ingredients

Quinoa Salad

1/2 cup uncooked red quinoa
1/2 cup uncooked white quinoa
2 cups vegetable or chicken broth
1/2 cup crumbled feta
1 cup fresh blueberries
1/2 cup halved green seedless grapes
1/2 cup halved red seedless grapes
1/2 cup seeded, diced cucumber
3-4 tbsp pine nuts (optional)

Vinaigrette

2 tbsp red wine vinegar
1 tsp dijon mustard (gluten-free, if needed)
1/4 cup extra virgin olive oil
salt and pepper, to taste

Instructions

In a medium saucepan, combine the quinoa and broth. Heat over medium and bring to a boil. Once boiling, reduce heat to low and cover. Simmer for 15 minutes, or until liquid is absorbed. Transfer quinoa to a bowl and fluff with a fork. Set aside to cool.
In a small bowl, whisk the red wine vinegar and mustard together. Slowly pour in the olive oil, whisking vigorously as you do. Season vinaigrette to taste with salt and pepper.
Place the blueberries, feta, cucumber, and grapes in a large bowl. Pour the cooled quinoa over top. Add the vinaigrette and toss gently to coat and combine the ingredients. Season to taste with additional salt and pepper.
Serve immediately, or cover and chill in the refrigerator prior to serving.

Notes

You can certainly adjust the quantities of fruit, adding more or less according to preference and taste.

https://busymomshelper.com/gluten-free-summer-quinoa-salad/

The Best Strawberry Banana Jello Salad

July 5, 2015 by Nikki Cole

It is summer time and summer time means parties, bbq’s, and get togethers with lots of food and fun. With all these parties don’t forget the jello salad so here’s a simple but delicious recipe for The Best Strawberry Banana Jello Salad recipe to help you have a great party.

On our recent visit to Utah to see our families, my sister Nikki (who’s a contributor here, so the name probably sounds familiar) made the most ridiculously yummy jello salad I’ve ever had. I couldn’t help have seconds….and then thirds, and so forth! It has fruit in it so it’s healthy, right? Let’s just pretend 😉

She said it was super easy to make, too, which makes it a 100% winner in my book! I begged her to post this – so here it is in all it’s delicious, creamy glory!

Ingredients:

12 oz whipped topping
1 small package cheesecake pudding
1 lb fresh strawberries
3 bananas
18 oz strawberry yogurt (with or without strawberry chunks, I like without because Ill be adding in strawberries)
1 bag mini marshmallows

Directions:

Thaw the whipped topping, it is best to put it in the fridge over night so it stays nice and fluffy.
In a bowl combine the yogurt, cheesecake pudding, and whipped topping.
Place in the fridge till ready to serve or an hour to set up.
Close to serving time slice the bananas and strawberries and mix in.
Lastly put some marshmallows in, I usually use 3/4 a bag but you can add however much you want.
With this recipe you can replace the fruit with different fruits that you enjoy like blueberries, raspberries, cherries, etc.

I’m planning on whipping up this dish for any summer get-together we have in the next few months because I know it’ll be a HUGE hit – and I want any excuse to make it!

Tomatillo Dressing

May 1, 2015 by Nikki Cole

Hey it’s Nikki with Busy Mom’s Helper, who here likes sweet pork? It is one of my favorites! I love going to Costa Vida and getting their sweet pork burrito, but it can get expensive so I found a good copy-cat recipe. To spice it up more I added this Tomatillo Dressing that makes it more moist and adds a lot of flavor.

Ingredients

3 tomatillos
1 bunch cilantro
1 tsp garlic salt
1 lime
1 packet hidden valley ranch dressing
1 cup buttermilk

Directions

1. Cut into smaller pieces the tomatillos and cilantro and place in blender. Remove the skin from the tomatillos, most of the time the skin will fall off on its own or its really simple to peel off.

2. Add in the garlic, ranch, and buttermilk. If you don’t have buttermilk just add 1 cup milk and 2 tablespoons butter.

3. Cut the lime in half and squeeze juice into the blender.

4. Blend well, I usually blend only half the cilantro with everything for about a minute then add the rest, scrape down the sides, and blend for another minute or two.

Serve cold over any dish! I especially love it with my sweet pork burrito, but it is also great on salads as well – I have even put it on rice.

Sweet pork

Ingredients

2 pounds pork
2 cans pepsi (not diet)
1 cup brown sugar
1/2 tsp garlic salt
1/4 cup water
1 can diced green chilies
1 can enchilada sauce (mild, medium, or hot)
1 cup brown sugar

Directions

Marinate pork in a bag over night with 1 can of pepsi 1 cup brown sugar and garlic salt and water.
Place the content of the bag into a slow cooker and cook on low for 7 hours or high for 3-4.
An hour before you want to eat, drain the pork, shred it with two forks, then place back into the empty crockpot
Combine the shredded pork with the diced chilies, enchilada sauce, 1 cup brown sugar, and 1 can Pepsi. Stir well.
Turn the crock pot on high and let warm for about an hour.

Serve burrito style with rice, sour cream, cheese, and the flavorful Tomatillo Dressing, or over a salad.

Cheesy Spinach Stuffed Tomatoes

November 21, 2014 by Danielle

I grew up in Utah. Northern Utah, to be more specific, and it was FREEZING in the winters. Lots of snow and ice, shoveling driveways, etc. Now that we live in Texas, I know I need to keep things in perspective and not complain about our 40 degree weather….but it’s still So. Dang. Cold! I’m pulling out the warm sweaters and slipper socks, and definitely stocking up on warm, comforting foods, like this Cheesy Spinach Stuffed Tomatoes!

How cold it it where you are? I hear about cities being under feet of snow from arctic blasts, and it makes me want to pull up another blanket and warm up more slow cooker caramel apple cider! And chow down on these fabulous stuffed tomatoes! There’s something about melted, creamy cheese that just speaks WARMTH to me. These turn out so gooey cheesy and full of flavorful goodness. Hubby seriously licks his plate clean every time, it’s that good! Plus the smell….oh wow, it’s almost torture smelling the deliciousness while you’re cooking!

Ingredients

4 Large Round Tomatoes
2 cups Heavy Cream
1 tbsp. Olive Oil
2 tsp. Garlic, minced
Pinch salt
3 Cups Spinach, overflowing
2 tsp. Ground Nutmeg
1-2 tsp. Red Pepper Flakes
2 cups Mozzarella, shredded
Sprinkle of Parmesan Cheese

Directions

Simmer the Heavy Cream in a pot about 20 minutes. Heat the Olive Oil in a skillet, add the garlic and cook 1 minute. Add the Salt and Spinach leaves. Cook until spinach begins to darken and wilt. Don’t let it get too mushy!
Add the heavy cream to the skillet and stir in the Nutmeg and Red Pepper Flakes. Add the Mozzarella and cook until it’s all melted.
Cut the tops off the tomatoes and remove the insides. Spoon the cheesy mixture into the tomatoes and sprinkle Parmesan Cheese on the top. If desired, broil the tomatoes about 3-6 minutes, or until the tomatoes are warmed.
Enjoy!

Hubbys Favorite Marinated Pork Loin with Seasoned Potatoes

November 3, 2014 by Danielle

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Smithfield®, but all my opinions are my own. #pmedia #PutPorkontheMenu http://my-disclosur.es/OBsstV

I love cooking, and I LOVE eating….but I hate dinnertime. Don’t get me wrong, I do love sitting around the table with my family, talking about our days, and enjoying a delicious meal. The rush to get that meal on the table, though, is a nightmare. Luckily, there’s ways to cut down prep time AND get a fabulous tasting meal without much hassle, like Hubby’s Favorite Marinated Pork Loin with Seasoned Potatoes!

Between chasing the kids, doing homework, and the million other things us busy mama’s handle each day, spending forever getting dinner ready is NOT my favorite. Now, Hubby’s been craving a good pork meal lately, so I decided to make HIM happy with an amazing meal, but save myself all the time and stress!

I swung by Walmart really quick and grabbed some Smithfield® Marinated Pork! I wanted to offer a variety, so I chose the Garlic & Herb Pork Loin Filet and also the Peppercorn & Garlic Pork Tenderloin. What’s better is that I went HERE and printed off a coupon for seventy five cents ($.75) off ONE (1) Smithfield Marinated Pork product. Grab your before you head out, but hurry while supplies last!

Wanting something new to go along with the pork, I grabbed some baby red and gold potatoes. I would’ve LOVED to do heirloom potatoes, but they’re completely out of season and nobody has them right now!

Since this was all about saving me some much-needed time (I’m preparing for my Disneyland trip, after all, so already super busy and stressed!), I decided to bake it all in the oven. Super simple! Now there isn’t any specific measurements here for the seasoned potatoes….just add a bit of the spices as YOU prefer them (we LOVE garlic, but perhaps you prefer more rosemary). Plus, no measuring saves even more time…Woot woot!

Ingredients

Smithfield® Marinated Pork (flavor of choice…there’s seven to choose from!)
Baby red & gold potatoes (or heirloom potatoes, if you can find them)
Rosemary
Thyme
Parsley
Garlic, minced
Butter, melted
Salt

Directions

Preheat oven to 375 Degrees F. Spray or line a 9×13 baking dish. Place your marinated pork in the center.
Combine the melted butter and spices/seasoning in a large bowl. Cut the potatoes into fourths, then mix them in the bowl until they’re covered with the butter and spice mixture. Place the potatoes in the baking dish around the sides, so it surrounds the pork loin. Place in oven, uncovered.
Bake time will vary depending on the size of pork loin you have, and how large your potatoes are. With both we cooked, the average time was about an hour. Just bake until it’s cooked to the correct temperature, and the potatoes are soft, as desired.

Warning: your house will smell AMAZING as this is baking. I couldn’t wait to try it, and all my kids kept asking ‘when can we eat that, when can we eat that?’. When we got it out, it not only smelled good, but LOOKED perfect! Then we tried it….Oh. My. Gosh! Every single person had thirds or more, and none of us could decide which flavor we liked better because they were both so juicy and delicious. Hubby has proclaimed this his ‘favorite marinated pork loin’…thus the name!

Not only was it a beautiful and fabulous-tasting meal, but I loved how simple it was to put together! Less than 10 minutes prep work and it was a huge hit with the family! The 100% fresh pork was perfectly seasoned, with just the right amount of juicy flavor to make you go ‘MMMMMM’! I can’t wait to try some of the other Smithfield® Marinated Pork varieties, and maybe try it grilled or sauteed next time! Their website has plenty of other recipe ideas to try, too, or try their Facebook page. Easy and flexible…that’s my kind of dinner!

Cheese Biscuits and Free Menu Planner Printable

August 1, 2014 by Danielle

Happy Friday, y’all! For our 3rd and final guest poster (for now, at least) we’ve got the sweet Sarah from Printable Charm sharing with us a super delish recipe….and a Free Menu Planner Printable! So heeeeeeere’s Sarah! Woot Woot!

Who Wants Cheese Biscuits?

At my house that question is met with hands raised and excited expressions! My boys (including my husband) love breakfast for supper. Now that school is just around the corner, I am gearing up with menus in hand. I love to plan my menus ahead of time. It makes the whole, “What’s for supper, Mom?” moment at the end of the day so much more pleasant! I’m even sharing one of my menu printables with you! I hope it helps you as much as it helps me.

I was thrilled when Danielle asked if I would share a favorite family meal with you, and looking at all the yummy recipes on her site knew I would have to bring my A game. So, these aren’t just any biscuits. These are my mom’s cheese biscuits. It wouldn’t matter if Mom and I used the same recipe, same cooking utensils and same baking dishes…hers will always taste better. Is it a secret potion moms know how to sneak in whatever it is they are serving up? I hope at some point that transformation occurs for me. You know how boys love their mothers’ home-cooked meals! My mom cooked breakfast and supper every day for our family. Even when we were all busy with work, piano lessons, dance class, church, cheerleader practice, softball and basketball, she made sure we ate those two meals together as a family sitting at our round wooden table.I don’t remember when Mom first began the tradition of cheese biscuits on Saturdays. My sister was a cheese-aholic. She primarily dined on a diet of cheddar cheese, baked potatoes, chicken breasts sauteed in soy sauce, and hamburger patties for several years during childhood. She has since branched out, but Mom might have added cheese to her biscuits to coax Katie into trying anything new. When all the cousins would travel to the beach for our annual vacation, Mom and Aunt Zanne would take turns cooking breakfast with Aunt Gee for all the kids. Mom always packed her box of Pioneer biscuit mix just in case the IGA did not think as highly of the staple as we did. The biscuits have garnered a following over the years. Light and fluffy inside with a little crunch on the outside…best enjoyed right from the oven. The shredded cheddar makes little pockets of oozing cheese inside the biscuits. Donnie, Jack and Brett eat theirs with fruit preserves, but I like mine plain.

Dodie’s Cheese Biscuits

3 cups Pioneer Biscuit Mix
1 cup milk
1 cup shredded cheddar cheese
vegetable oil

Stir together biscuit mix and milk until combined. Gently mix in cheese. Sprinkle counter with 1/4 cup baking mix. Turn dough onto floured surface. Knead a few times. Roll 1/2-inch thick. Cut biscuits with a 2-inch cutter. Pour 2 T vegetable oil in 9 x 13 baking dish. Place biscuits in dish, turning each biscuit over once coating both sides with vegetable oil in baking dish. (This is her secret for perfectly crisp outside and fluffy inside!) Bake at 450 degrees for 12 to 15 minutes.

Click the link below, enter your email address, and I will send your Free Menu Planner!

I would love to keep in touch. You can find me on Instagram, Pinterest, Facebook and Twitter.

Click here to receive your free printable menu planner.

Cheesy Cauliflower Dip

June 27, 2014 by Danielle

We have a ~~ridiculous amount~~ lot of cut up cauliflower in our freezer. Bags upon bags! My oh-so-wise self (yes, being sarcastic here) saw a great deal on 35 pounds of cauliflower for an insanely cheap price, so I got it. Yes, we like cauliflower, but that was way more than I was imagining in my head! So I’ve been slowly going through new recipes in which I can use it up, before it’s too old. One of my new favorites is this Cheesy Cauliflower Dip!

Remember some of my other cauliflower dishes, such as my Creamy Cauliflower Pasta? Yum! This is equally as tasty as that dish! Man, oh man, the cheesy-ness of this Cheesy Cauliflower Dip is seriously delish! Plus, it’s super easy to make…score!

Ingredients

1 cup Cauliflower, steamed/softened
Olive Oil for drizzle
1/4 tsp. & 3/4 tsp. Salt
2 pinches Cayenne Pepper
1/4 tsp. Paprika
1/4 tsp. Onion Powder
1/4 tsp. Garlic Powder
12 oz. Cream Cheese, softened
1 cup Sour Cream
1/3 cup Mayo
1/4 cup Parmesan, shredded
1/2 cup & 3/4 cup White Cheddar
1 tbsp. & Sprinkle Parsley
1/2 tbsp. Lemon Juice
2 packed cups Spinach, chopped
1 1/2 tbsp. Garlic, minced

Directions

Preheat oven to 400 Degrees F. Spray or line a baking sheet.
In a small bowl, toss the Cauliflower with a drizzle of Oil, 1/4 tsp. Salt, pinch Cayenne, 1/4 tsp. Paprika, 1/4 tsp. Onion Powder, and 1/4 tsp. Garlic Powder. Spread on baking sheet and cook for 15 minutes. When done, remove and allow to cool a bit. Turn oven to 450 Degrees F.
In a medium bowl, mix the Cream Cheese, Sour Cream, Mayo, Parmesan, 1/2 cup White Cheddar, Parsley, Lemon Juice, Salt and pinch of Cayenne.
Add in the Spinach, Cauliflower, and Garlic. Scoop mixture into a sprayed pie dish. Top with 3/4 cup White Cheddar. Bake at 450 Degrees F for 15 minutes, or until cheese on top has slightly browned. Remove, sprinkle Parsley on top, allow to cool a bit and enjoy as a dip for chips, breads or other snacks!