Category Vegetables

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

I was scanning Pinterest today trying to find a side dish for Thanksgiving that was quite different from the normal “green bean casserole and creamed corn souffle” that are always served.

This dish sounds like the alternative!  My family loves Brussel Sprouts so I think I am going to put this on the menu this year.

 

The Best Thanksgiving Side Dish: Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries – this easy Thanksgiving side dish is not only delicious and bursting with Fall and Holiday flavors (cinnamon, maple syrup), it’s also healthy, gluten-free, vegetarian, […]

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“Crack” Potatoes

"Crack" Potatoes
I am not much of a potatoe eater - but couldn't resist trying this recipe from a Facebook friend.
Author:
Recipe type: Vegetable
Ingredients
  • ***Warning, Highly Addictive***
  • Sour cream
  • Cheddar cheese, shredded
  • (3oz) bags real bacon bits (I use Real BACON!!!)
  • Packages Ranch Dip mix
  • Frozen hash brown potatoes
Instructions
  1. CRACK POTATOES!!!
  2. CRACK POTATOES!!!
  3. ***Warning, Highly Addictive***
  4. (16oz) containers sour cream
  5. cups cheddar cheese, shredded
  6. (3oz) bags real bacon bits (I use Real BACON!!!)
  7. packages Ranch Dip mix
  8. large bag frozen hash brown potatoes
  9. Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan.
  10. Bake at 400 for 45-60 minutes.

 

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