Flashback Friday - Six Simple Sides for Summertime!

WELCOME TO FLASHBACK FRIDAY! 

Besides desserts, sides are my favorite dishes.
Sharing some easy and tasty dishes that are great for enjoying in the summertime! 

So simple and so tasty...this is a copycat restaurant version! 

Simple Carrot Raisin Salad

Addicting...and good for you!  Perfect way to enjoy cukes! 

Easy Pickled Cukes

A delightful dish for a gathering...or any time meals! 

Best Broccoli Salad

This simple recipe has pineapple as one of the ingredients...
oh sweet mama!! 

Ballpark Baked Beans

A tasty salad that's always a winner..we like it with fish. 
Add bacon, cheese, onion, hard boiled eggs - your choice. 

Simple & Creamy Pea Salad

Oh how I love this simple salad that's ready in minutes...

and you can make it sugar free!  DEEEElish! 

Easy Fruit Salad (Sugar Free Option)

Leader Enterprise - November 22, 2017 - Thanksgiving Side Dishes (& Leftovers)

Besides desserts, my favorite dishes are sides.  Hope you enjoy some of these delicious ideas for your holiday meal. There's one for leftover turkey too. 

HAPPY THANKS-LIVING!!! 

Crockpot Bread Dressing (for a crowd)

CROCKPOT BREAD DRESSING (FOR A CROWD)

1/2 c. butter

1/2 c. diced celery

1/2 c. diced onion 

12-13 cups dry bread crumbs

1-1/2 c. chicken (or turkey), optional

3 eggs, beaten

2 cans (10.75 ozs.each) cream of chicken soup

2 (15 ozs) chicken broth

(Don't add it all to start) 

1/2 tsp. each pepper and salt

about 1 tsp. sage OR poultry seasoning to taste 

Spray a 4-6 qt. crockpot with cooking spray. In skillet, melt butter; saute celery and onions. Place bread crumbs in very large bowl; add sauteed veggies. In medium bowl, combine remaining ingredients, saving some broth to add if needed before placing in crockpot. (You want the dressing to be moist, but not soaked wet). Pour mixture into crockpot. Cover with lid. Cook on high 3 hours and 45 minutes or on low for 4-6 hours. Let stand a few minutes before serving.  (Don't peek if you can help it=)

ULTIMATE CREAMED CORN

2 (16 ozs) bags frozen whole kernel corn

12 ozs. cream cheese, cut into cubes

3/4 c. milk

6 - 8 Tb. butter or margarine

2 tsp. sugar (or sugar substitute)

1 tsp. salt

1/4 tsp. pepper

Spray bottom and sides of 3 - 4 qt. slow cooker with cooking spray.  Spread corn over bottom. Top with cream cheese cubes, keeping away from the sides so they don't burn.  In small bowl, stir together remaining ingredients; pour over corn and cream cheese.  Cover; cook on high for 2 - 3 hours. Stir well before serving. Corn will hold on low heat up to 1 hour; stir occasionally.

Best Broccoli Salad

BEST BROCCOLI SALAD

1 medium head of broccoli, chopped into bite-sized pieces

1/2 c. dried cranberries

2 - 3 Tb. red onion, diced

6 - 8 slices bacon, cooked crisp and chopped

Dressing: 

1 c. mayo (not Miracle Whip) 

3 - 4 Tb. sugar

(start with less and add more if desired)

2 Tb. apple cider vinegar

1/3 c. chopped nuts, toasted, optional 

Chop washed broccoli into bite sized pieces. In small bowl combine dressing ingredients: mayo, sugar, and vinegar. Just before serving, mix veggie combo with dressing. Top with nuts or stir in.  

Pineapple Pretzel Salad

PINEAPPLE PRETZEL SALAD 

1-1/2 c. pretzel sticks (broken in half)

1/3  c. sugar  

1/3 c. butter, melted

1 pkg. (8 oz) cream cheese, softened 

1/2  c. powdered sugar

1 (20 oz) crushed pineapple, drained

1 tub (8 oz) frozen whipped topping, thawed

Preheat oven to 400 degrees. In a large mixing bowl add pretzel sticks, melted butter and sugar together. Stir until pretzels are well coated. Pour mixture onto (non-stick) foil-lined baking pan.  Bake the pretzels about 8 minutes, checking to make sure they're not getting over done. (The sugar/butter mixture will bubble up over the pretzels). Remove from oven; pour onto another sheet of foil and spread out to cool, making sure they're not sticking together. Set aside until salad is ready to serve.  

In a large mixing bowl, beat cream cheese and powdered sugar together using an electric mixer. Add pineapple and stir until combined. Fold in the whipped topping. Just before serving mix half the candied pretzels into salad; top with remaining pretzels.

TURKEY & WILD RICE SOUP 

1/4 c. butter 

1-1/2 c. carrots, finely chopped 

2 stalks celery, finely chopped

1 medium onion, chopped

1/2 c. flour

4 c. chicken broth

3 c. cooked wild rice {1 box Uncle Bens Is perfect}

2 c. half-and-half

2 c. cubed turkey

1 tsp. dried parsley

salt and pepper, to taste

Cook rice according to package directions. In large pot on stovetop, melt butter, then add carrots, celery and onion. Saute until tender, then stir in flour. Whisk in broth and bring to a boil. Stir until thick, about 10 minutes. Add remaining ingredients and reduce heat, simmering a few minutes to allow flavors to blend.

Psalm 100:4 - Enter his gates with thanksgiving and his courts with praise; give thanks to him and praise his name.

Flashback Friday - Marvelous One-Dish Recipes

WELCOME TO FLASHBACK FRIDAY!

As the pace of life seems to pick up, do hope you'll give these easy meals a try soon!You'll be so glad you did! 

Your family will dive into this dish...uses frozen hash browns,

soup, french fried onions and more...MMM!  Add a veggie and you're all set. 

One Dish Pork Chop Potato Casserole

This is a tasty dish with crescent rolls as a base, with broccoli...

creamy, cheesey. 

Chicken (or Turkey) Divan Squares

This is a hearty 'man's casserole' with layers of beef, mushrooms, soup, cheese, biscuits and eggs!

Beef Stroganoff Casserole

I love using up leftovers and stuffing them in canned biscuits for a delicious,

hand held meal.  

Mini Chicken Pot Pies

Chicken Broccoli Skillet with Pimento Cheese Sauce (Low Carb)

Another amazing recipe from Christy Jordan's Southern Plate.
It's so good I do believe I could enjoy it every single day!

You can keep the recipe very simple by just using chicken, broccoli, pimento cheese and the heavy cream.

Or you can jazz it up a bit, as I did, by adding garlic, celery and mushrooms.

We all need a quick go-to recipe - this one can be ready in less than 30 minutes!!

Any way you fix it, it's bound to be a hit!

CHICKEN BROCCOLI SKILLET WITH PIMENTO CHEESE SAUCE

5 Tb. butter, divided

2 garlic cloves, minced, optional

2 stalks celery, diced, optional
2 garlic cloves, minced, optional

1 sm. can sliced mushrooms, optional 

2 skinless boneless chicken breasts, cut into bite sized pieces

2-4 c. (fresh or frozen) broccoli

11 ozs. pimento cheese

1/2 c. heavy cream or 1/2 & 1/2
fresh ground pepper

In large skillet over medium high heat, place 2 TB. butter; add celery; cooking just until it is cooked; add garlic and mushrooms, heat through. Remove from skillet.

Add remaining butter (3 TB) then add chicken, stirring often, until browned. (You don't want any pink in the middle of the pieces.) Remove from skillet. 

Add broccoli and cook for about 5 minutes, stirring often. Reduce heat; cover skillet.  Cook for about 10 more minutes, or until the broccoli is tender. Add cooked broccoli to chicken; set aside. (Add a little bit of water if need be).

Add pimento cheese and cream to skillet; cooking over medium low, stirring constantly, until cheese is smooth.

Add broccoli and chicken to skillet, stirring to coat. (Or just pour the sauce over the chicken/broccoli mixture in the bowl).

Enjoy every tasty bite!


You may also enjoy...

Mom's Chicken Casserole

Not Your Lunch Lady's Goulash

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3 Simple Summertime Salads {Blast from the Past}

This really is terrific - hope you'll taste it soon. 

Best Broccoli Salad

A favorite salad - lots of flavors here and it keeps well for several days so you

can make it ahead.  

Kansas Cornbread Salad

A Baker family favorite from my Mom-in-Love...we've been enjoying

this one for generations! 

Mom's Apple Salad

Mom's Chicken Casserole

This is a tasty chicken casserole that was a favorite of my mom's.  It's simple and full of goodness. 

I remember my mom telling me how she fixed it for a group of teens for a progressive dinner at the church my dad was pastoring, and then she gasped, thinking maybe those teens wouldn't like that cauliflower, broccoli and carrot combo in the dish.

I will always recall her giggle as she told me 'THEY ATE IT ALL". 

Yepper, it's that good - even teenagers will lick their plates clean.

I especially love the water chestnuts, that add crunch, but it tastes

great without them too. 

I think this is such a great way to get veggies in your family! 

(hover over photo to pin)

MOM'S CHICKEN CASSEROLE 

3/4 of (1#) bag of California Blend veggies 
(broccoli, cauliflower, carrot mix)
1 (10.75 ozs) can cream of chicken (or celery) soup
1/2 c. mayonnaise
(NOT Miracle Whip)
1/2 c. grated cheddar (or cojack) cheese
2 c. cooked, shredded chicken (or turkey)
1 tsp. parsley flakes
1/2 tsp. lemon juice
1 can (8 ozs) water chestnuts, chopped, optional 

Preheat oven to 350. Lightly grease 2 qt. baking dish. 

Cook veggies according to package directions, being sure not to overcook; drain.

In large bowl, combine all casserole ingredients, mixing until blended.  Pour into prepared dish.  Top with crumb mixture (recipe below). Bake 25 - 30 minutes or until bubbly. 

Yield: about 6-7 servings

TOPPING: 

2 Tb. melted butter
1 c. crushed cornflakes 
(measure after crushing)

Combine together in small bowl. 

Linked to Full Plate Thursday
       Weekend Potluck
       Meal Plan Monday

You might also enjoy....

Chicken Divan Squares (with crescent roll crust)

Mini Chicken Pot Pies

Cheesey Mixed Vegetable Casserole

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Best Broccoli Salad

Over Mother's Day weekend, my dear daughter, Debbie, spoke for a Mother/Daughter tea. I enjoyed that time with 2 of my precious granddaughters too...Claira & Kaity. (Keep scrolling for a picture). 

It was a lovely time. There was a large table with all sorts of vintage tea cups/saucers that we got to choose for our own.  The men served us every course...beginning with the most delectable chocolate chip scone, and white ginger tea (my choice). The next course was chilled strawberry soup, served in a glass tea cup. SO delish! Then we got chicken salad on a croissant and the most wonderful broccoli salad I've ever tasted.  They both had dried cranberries in them and we savored every bite. And I got to thinking...I need to make broccoli salad sometime, and there it was...right before me not long after....

Thrilled to have seen this recipe featured by Melissa at Served Up with Love.
Please stop by and tell her I said hello and be sure to check out these tasty recipes for....Caramel Apple Cheese Danish (swoon!) and Strawberry Cheesecake Salad or this easy Sweet 'n Sour Chicken...you'll go back for more from her website, I'm sure of it! 

Oh how I loved this broccoli salad - it was perfect! 

I ended up taking it to a friend's and sharing it with one of her friends, and they BOTH asked for the recipe. 

IT'S.THAT.GOOD!! 

I chopped my broccoli in my Ninja chopper just to save some time.  Be careful when using an electric chopper because it works quickly. 

You can always chop by hand, but be sure to have a few bite sized pieces either way. 

This is simple to make and is knock-your-socks-off delicious!
I used a tad less sugar and a couple more slices of bacon. 

Here's me and my girls at the party....

Claira on the left...almost 11

Kaity on the right...almost 9

BEST BROCCOLI SALAD

1 medium head of broccoli, chopped into bite-sized pieces

1/2 c. craisins

2 - 3 Tb. red onion, diced

6 - 8 slices baked, cooked crisp and chopped

(may use turkey bacon if you prefer)

Dressing: 

1 c. mayo (not Miracle Whip) 

3 - 4 Tb. sugar

(start with less and add more if desired)

2 Tb. apple cider vinegar

1/3 c. chopped nuts, toasted, optional 

(You can stir in or top the salad with the nuts)

Chop washed broccoli into bite sized pieces. In small bowl combine dressing ingredients: mayo, sugar, and vinegar. 

Just before serving, mix veggie combo with dressing. Top with nuts if desired. 

Linked to 
Meal Plan Monday

You may also enjoy...

Ramen Broccoli Slaw

Broccoli Cauliflower Cheese Soup

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