Sensational Sides

photo courtesy freedigitalphotos.net

Corn Casserole

• 2 cans cream style corn
• 2 cans whole kernel corn, drained
• 2 boxes honey sweet cornbread mix
• 1 C. sour cream
• 1 stick of butter, melted
• ¼ C. honey

Mix all ingredients, pour into a greased baking dish and bake at 350 degrees for 30-45 minutes.

Creamy Mashed Potatoes

• 5 large potatoes (I like red with some skins)
• water (or sub chicken broth for richer flavor)
• Salt, pepper and garlic powder, to taste
• 2 T. butter
• Splash of milk or ½ and ½
• 1 C. shredded cheese

Cut up potatoes and boil until tender. Drain. Add all ingredients and blend with mixer until you reach desired consistency.

*Variation: Just blend together with a spoon and leave the big “chunks” of potatoes. Sprinkle bacon bits on top and you have what Rachel Ray calls Smashed Potatoes.

Creamed Corn

• 2 – (10 oz) packages frozen corn kernels, thawed
• 1 C. heavy cream
• 1 tsp salt and pepper
• 2 T. sugar
• 2 T. butter
• 1 C. milk
• 2 T. all-purpose flour
• 1/4 C. Parmesan cheese, grated
• ¼ C. shredded Pepper Jack cheese

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper, and butter. Once mixed, transfer some of mixture into a blender and blend. I usually blend a little more than half of the mixture, but you can alter depending on the desired consistency. The more you blend, the creamier the dish! Re-add blended mixture to the rest of the corn still on the stove top and stir in the flour and milk. Cook, stirring over medium heat, until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese and Pepper Jack cheese until melted. Serve hot!

Glazed Carrots

• 1 lb. carrots, peeled
• ½ C. chicken broth
• 3 T. sugar
• ½ tsp. salt, pepper
• 1 T. butter
• 2 tsp. lemon juice

Slice carrots at an angle. Combine carrots, broth, 1 T. of sugar, and salt in skillet. Cover and bring to boil. Reduce to simmer and stir about 5 minutes. Uncover, return to boil and cook until liquid is almost gone, about 2 minutes. Stir in butter and rest of sugar. Continue to cook until carrots are completely tender, about 3 minutes. Turn off heat, stir in lemon juice and season with pepper.

Green Bean Bundles

• 2 C. fresh green beans
• Bacon, raw, cut in half
• 1 stick butter
• 1 C. brown sugar
• ½ tsp. garlic salt

Snap green beans and divide into bundles and wrap with bacon. Secure with toothpicks and place in baking dish. Melt butter in a saucepan, add brown sugar and garlic. Bring just to a boil and pour over green beans. Bake at 350 degrees for 30 minutes.

Green Chili Potato Casserole

• 5-6 potatoes
• 1 small can green chilies
• 1 C. grated cheese
• ½ C. Velvetta cheese thinly sliced
• 3-4 strips crisp bacon

Grease casserole, Layer potatoes, chilies,, cheese and last velveeta cheese. Repeat until all ingredients are used up. Top with butter and crumbled bacon. Cover and bake at 350 degrees for 1 hour.


Mexican Rice

• 3 T. vegetable oil
• 1 C. uncooked long-grain rice
• 1 tsp. garlic salt
• ½ tsp. ground cumin
• 1/4 C. chopped onion
• 1/2 C. tomato sauce
• 2 C. chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Roasted Potatoes

• Red potatoes, cut into small wedges
• Olive oil
• Salt, Pepper, Spices of your choice

Heat oven to 425 degrees. Toss potatoes with minimal oil (enough to coat) and liberal seasonings (favorites of mine are: rosemary, garlic salt and pepper, cayenne). Arrange in single layer on baking sheet, cover with foil and bake 20 minutes. Remove foil and bake another 15 minutes. Flip the potatoes and bake another 10-15 minutes, until golden on both sides.

Skillet Broccoli with Toasted Garlic and Lemon

• 1 bunch broccoli
• 1/2 C. water
• 2 T. olive oil
• 3 garlic cloves
• 1/8 tsp. red pepper flakes
• 2 T. lemon juice
• Salt and pepper

Cut florets, combine with water in covered skillet over high heat until simmering and turns bright green. Uncover and cook until water is evaporated. Clear center of pan and add oil, garlic, and red pepper. Mash garlic and then stir into broccoli. Remove from heat and stir in lemon juice and salt and pepper.

Sweet Potato Casserole

• 3 cooked, mashed sweet potatoes (2 large cans)
• ¾ C. sugar
• ½ C. plus 2 ½ T. melted butter, divided
• 2 eggs, well beaten
• 1 tsp. vanilla
• 1 tsp. pumpkin pie spice
• 1 tsp. salt
• ¾ C. milk
• ½ C. packed brown sugar
• ¼ C. flour
• ½ C. chopped pecans

Combine potatoes, sugar, ½ C. butter, eggs, vanilla, salt, spices and milk. Mix well and place in a greased baking pan. Mix together remaining butter, brown sugar, flour and nuts. Distribute evenly over potato mixture. Bake at 350 degrees for 35 minutes or so.

Twice Baked Potatoes (Allen loves these!)


• Medium Russett Potatoes
• Cheddar cheese, shredded
• 3 T. butter
• Splash of milk or half and half
• Salt and pepper

Heat oven to 450 degrees. Poke holes in potatoes and microwave 6-12 minutes, turning halfway through. Transfer potatoes to oven rack to cook approximately 20 minutes. Cool. Reduce oven temperature to 350 degrees. Slice potatoes in half and scoop out the flesh, leaving 1/4 inch shell. Arrange shells on baking sheet and bake 10 minutes. Mash flesh until smooth and stir in cheddar, butter, milk and salt and pepper. Remove shells from oven and increase temperature to 500 degrees. Spoon mixture into shells. Bake for 15 minutes, until crisp.